This year I have a sage plant in my herb pots, along with a rosemary plant and all the typical basil, oregano and such.
I love the sage – I mean I always loved sage – but having the fresh plant in my yard is so much better and inspiring.
And of course sage means “stuffing” to me. As in Thanksgiving. I know what you are thinking…”it’s July and nobody wants a turkey dinner.”
Just because it’s summer doesn’t mean you can’t have stuffing. You just lighten it up and have it with something other than a turkey. (And yes, maybe you wait until a 65 degree rainy day instead of 90 degree day. I will admit to that.)
I find that keeping the stuffing recipe simple: fresh chopped herbs (sage and rosemary), fresh chopped veggies ( I happened to have celery, onions and mushrooms on hand), low-sodium chicken stock and no butter – all added to my bread cubes – keeps it “summer” light.
And what about some early season corn from Florida – who can resist!
I turned mine into some homemade creamed corn!
of course you could stop there; but I couldn’t resist a white and sweet potato mash too!