SAGE Dining Services

Dive into “Kitchen Literacy” by Ann Vileisis, an eye-opening exploration of our lost connection with where our food comes from and why it matters. Through historical narratives and primary sources, Vileisis uncovers the scientific, political, and personal impacts of America’s journey back to understanding our food origins. Starting in 1998, Vileisis questions the origins of her store-bought food, contrasting her experience with an 18th-century woman’s life of local sourcing and meal planning. This shift from local, farm-based living to reliance on industrial food production transformed our relationship with food — and not always for the better. Industrialization brought food from afar, decreased quality, and increased reliance on processed goods. Vileisis highlights the dangers of early food preservation methods and the significant changes brought by federal regulations like the 1906 Pure Food and Drug Act. The world wars and postwar era emphasized cheap abundance over freshness, leading to a disconnect between consumers and their food. However, the 1950s and ’60s brought a counterculture movement favoring natural, fresh foods. Icons like Julia Child and Alice Waters revolutionized home cooking and the farm-to-table movement, empowering consumers to demand better food quality and transparency. Today, thanks to farmers markets, community supported agriculture (CSA), and a renewed interest in home gardening, we’re regaining our kitchen literacy. But challenges like obesity and climate change remind us that our food choices still shape our world. Ready to reconnect with your food’s story? Add “Kitchen Literacy” to your reading list and embark on a journey to understand and improve our food system. Read the review here: https://ow.ly/M54E50SjfhL #summerreading #bookrecommendation

Have an unusual spice gathering dust in your pantry? Our SAGE Chefs have you covered! • Marjoram can be used in stews, with roast chicken or beef, and in scrambled eggs or quiche. • Paprika lends a smoky-sweet intensity to corn on the cob, roast potatoes, hummus, scrambled eggs, and latkes. • Poultry seasoning amps up stuffing, turkey meatloaf, and herb breads. • Brew pumpkin pie spice with coffee; mix it into whipped cream, pancakes, or pumpkin ravioli filling; or sprinkle it over roast root vegetables. • Steep saffron in stock for a fantastic paella or bouillabaisse. It also pairs well with fennel, orange, vanilla, lemon, and even chamomile. • Sage is excellent with poultry. Try it in a chicken stew with heavy cream and cider, with a side of boiled potatoes and sautéed or flambéed apples for dessert. • Sumac with lemon juice can be used as a rub for grilled shrimp and chicken. To make a tenderizing marinade for chicken skewers, mix it with Greek yogurt, lemon, and honey. • Tarragon works well in beurre blanc or Béarnaise sauces, and with scrambled eggs. • Use white pepper anywhere you’d like a subtle taste of black pepper without the color, such as mashed potatoes and cream sauces. When in doubt, remember that fresh herbs are great folded into a savory quick bread or finely chopped as part of an herb salsa. #herbsandspices #SAGEathome

Discover the rich tapestry of Filipino cuisine, a reflection of the Philippines’ diverse history and culture! This Southeast Asian nation with over 7,000 islands boasts a culinary heritage influenced by China, India, the Middle East, and 300 years of Spanish colonization. Each island offers unique flavors, from soy sauce and stir-fried dishes introduced by Chinese traders to the Spanish-inspired use of tomatoes and cattle farming. Rice is a central ingredient to meals in the Philippines and is served with every meal, which pairs well with the abundance of fresh fish, pork, and vegetables they eat. Flavor profiles in the Philippines lack the chiles Asia’s heat is known for but are abundant with sweet, sour, and salty flavors. The cuisine is known for its bold, comforting, and communal nature. Eating is a social activity in the Philippines, with many customs surrounding it. Meals are all about family togetherness and function as a way to connect all members of the household. Instead of greeting people with “Hello,” it’s often customary for Filipinos to say, “Let’s eat,” or ask, “Have you eaten?” Let’s celebrate Filipino culture by savoring the vibrant flavors together! #Filipinofood #Filipinocuisine

Spice up your life with the magic of #herbs and #spices! Herbs and spices not only elevate dishes with amazing flavors but also offer an alternative to salt, sugar, and saturated fat. Spices come from various parts of plants and are usually dried, while herbs are fragrant, tender plants that can be used fresh or dried. Did you know? In ancient times, spices were so valuable they were used as currency! Some of the most highly prized spices throughout the ages have been black peppercorns, cinnamon, cloves, ginger, and nutmeg. Buying Tips: Look for colorful, fragrant spices and herbs. Whole spices last longer and taste better than ground. Fresh herbs are best in dishes where dried herbs wouldn’t have time to reconstitute and infuse flavor, as in a tomato, basil, and mozzarella salad. Storage Tips: Keep spices in cool, dark places, away from the stove. Freeze oil-rich seeds — like sesame and poppy seeds — and treat fresh herbs like you would flowers for longer freshness. For best results, dried herbs should be used within six months; ground spices within six months to a year; and whole spices within one to three years. When in doubt, smell for freshness. Preparation Tips: Crush or powder whole spices with a mortar and pestle, or use a spice grinder for speed, ensuring you clean it between spices by pulsing raw rice. You can also toast spices in a skillet on medium heat for 2-3 minutes until aromatic, then grind once cooled. Substitute three times as much fresh herbs for dried and one-third as much dried for fresh. Now get creative with unique pairings like rosemary with nectarines, cinnamon with thyme, or chile powder on vanilla ice cream! #herbsandspices #SAGEathome #inspiringminds

Join us on a culinary journey to Lebanon! Lebanese dishes are rich in fresh produce like tomatoes, eggplant, zucchini, potatoes, spinach, chard, olives, citrus, grapes, apples, grape leaves, and chickpeas. They pair the fruits, vegetables, and legumes with wheat, freekeh (toasted green wheat), and rice, as well as fish, lamb, chicken, beef, and goat. They cook with olive oil, vegetable oil, and butter, the last of which they clarify to make sweet pastries. While dairy is commonly consumed in Lebanon, it’s usually eaten as yogurt, lebneh (a smooth, cheese-like yogurt), or cheese. Lebanese cuisine uses lemon juice and olive oil heavily. Instead of salt and pepper, they often have salt and allspice at the table to season their food. They flavor stews with sour fruit juice (e.g., lemon, tomato) and allspice in a nod to preservation practices from the Middle Ages. Interesting fact: The Lebanese people consider sweet foods inappropriate on sad occasions, so they serve bitter coffee after funerals. Let’s celebrate Lebanese culture by savoring the vibrant flavors together! #Lebanesefood https://ow.ly/KBW950StgfW

Summer reading with SAGE Bill McKibben’s “Deep Economy: The Wealth of Communities and the Durable Future” is a compelling book that champions a local food economy for its economic, environmental, and cultural benefits. McKibben reveals the hidden costs of mass food production, from environmental damage to ethical concerns, and highlights how it erodes community and well-being. He describes how “our affluence isolates us,” disconnecting us from local producers, alienating us from the land that sustains us and the community, and making foreign the techniques of farming, gardening, and preserving that brought us to the abundance of food we have available today. McKibben’s yearlong experiment in local eating brought him a deeper sense of connection and satisfaction, proving that food can bring us closer to the land and each other. He discovered a vibrant web of relationships and stories that made every meal meaningful and fulfilling: “I’ve gotten to eat with my brain as well as my tongue: every meal comes with a story. In my role as eater, I was part of something larger than myself that made sense to me — a community. I felt grounded, connected.” Eating locally is more than an eco-friendly choice; it’s about valuing community, culture, artistry, and collaboration. If you’re curious about how food impacts our world, add “Deep Economy” to your reading list and reflect on the community you want to create and how your food choices can make a difference. Read more here: https://ow.ly/mBIN50SbQOf #summerreading #bookrecommendations

Perfect for a late-summer barbecue bash, these flavorful chicken thighs never last long off the grill. The smooth cream of the coconut milk and toasty warmth of the sesame oil play well with any number of flavors, from the bright tang of lime to the sweet bite of red onion. Find out for yourself! Grilled Coconut-Sesame Chicken Servings: 8 Ingredients: 1 medium onion, chopped ½ teaspoon garlic, minced 1 cup low-sodium soy sauce ¾ cup canned unsweetened coconut milk 1 cup water 1 teaspoon toasted sesame oil ¾ cup brown sugar 8 boneless, skinless chicken thighs ¼ cup green onions, chopped Preparation: 1. Combine all the ingredients except the chicken and green onions. Mix well. 2. Add the chicken and mix thoroughly to coat. 3. Marinate the chicken in the refrigerator overnight, or for a minimum of 4 hours. 4. Preheat the grill to medium heat, around 350°F (180°C). Grill the chicken on medium heat for 5-7 minutes, or to an internal temperature of 165°F (74°C). 5. Garnish with the green onions. https://ow.ly/vowe50StcR6 #recipes #grilledchicken #onthegrill #SAGEathome

India’s culinary landscape is a delicious mosaic of flavors, aromas, and traditions, reflecting its 5,000-year history. Indian food is renowned for its diverse ingredients and bold spices, making it a favorite around the globe. Key spices like turmeric, cumin, coriander, and garam masala create complex, unforgettable tastes. Some traditional dishes include: • Tandoori chicken (marinated in a mixture of yogurt and spices). • Palak paneer (a vegetarian dish made with cubes of Indian cottage cheese and a creamy spinach gravy). • Chicken tikka masala (a curried dish cooked in a flavorful and creamy tomato-based sauce). • Dal makhani (a creamy and flavorful lentil dish with kidney beans, butter, and cream). • Fish curry (often served with vegetables like okra or onions and rice or tapioca). • Dosas (light, crepe-like pancakes stuffed with savory ingredients). Read more here: https://ow.ly/Nquh50SmzzL What’s your favorite Indian dish or culinary tradition? Share below! #Indianfood #Indiancuisine #palakpaneer

This traditional Middle Eastern #breakfast is nutritious, delicious, and vegetarian. Take a break from your normal brunch rut and give this savory one-skillet dish a try. It can also be enjoyed with a side salad and a loaf of crusty bread for dinner. #Shakshuka Servings: 8 Ingredients: ¼ cup canola oil 1 medium onion, chopped 1 medium green bell pepper, diced 1 medium yellow bell pepper, diced 7 garlic cloves, minced ⅓ cup tomato paste 1 28-ounce can of whole, peeled tomatoes, crushed 2 tablespoons kosher salt 1 tablespoon paprika 1 tablespoon cumin 2 teaspoons ground black pepper 1 bay leaf 1 bunch of Swiss chard, chopped 8 eggs Preparation: 1. Heat the oil in a large skillet. Add the onions and sauté over medium heat for about 8 minutes or until translucent. 2. Add the peppers and cook until tender, about 5 minutes. 3. Add the garlic and tomato paste and sauté for 2 more minutes. 4. Add the tomatoes, salt, paprika, cumin, ground black pepper, and bay leaf to the skillet and stir gently. Lower heat and simmer for 20 minutes. 5. Lay the Swiss chard leaves on top. 6. Crack the eggs on top of the tomato mixture. 7. Cover and simmer for approximately 10 minutes, or until the Swiss chard is wilted and the egg whites are no longer translucent. https://ow.ly/pPSw50StcBQ #recipes #MiddleEasternfood #SAGEathome

Lebanese food is a delightful blend of fresh, vibrant ingredients and aromatic spices that create a unique and flavorful cuisine. From the sharp perfume of cinnamon, cumin, and thyme to the refreshing notes of leafy green herbs, zesty lemon, and garlic, the flavors and textures combine to create diverse and mouthwatering recipes. Some traditional dishes include: • Shish kebab (skewered and grilled meat sometimes paired with vegetables and rice). • Shawarma (sliced meat cooked on a vertical rotisserie and served on pita bread with tahini). • Baba ghanoush (an eggplant dip similar to hummus). • Meze, a tapas-style meal of small dishes like hummus, falafel, tabbouleh, stuffed grape leaves, or pickled turnips. • Mjadra (a lentils and rice side dish with onions). • Sayadieh (a dish of fish, fried onions, and deeply spiced rice). • Kibbeh (small, croquet-like balls with ground meat and bulgur wheat). • Breakfast flatbread topped with za’atar, white cheese, and olives. • Mrabba (house-made fruit preserves). Do you have a favorite Lebanese dish or something you want to try? Share below! #Lebanesefood https://ow.ly/rzvW50Stg6P