What’s growing in your herb garden this summer? Healthy, flavorful sage isn’t just for seasoning meats, though it has that reputation. The subtle flavor and distinctive scent can elevate healthy, vegetarian-friendly recipes too. If sage is a standout among your summer crops, we have the perfect recipe for potlucks, barbeques and quick-fix dinners. 

Theresa Desai, Registered Dietitian and Certified Diabetes Educator at NorthShore, puts sage front and center in a recipe that’s perfect for summer and beyond: 

Serving Size 1 cup (c)
Recipe makes 5 servings

Ingredients: 

2.5c low sodium vegetable stock
1c dry millet
1 tsp canola oil
1/2of an onion (5oz)
1/2c dried cranberries (2oz)
1/4c cranberry juice
1/8c fresh sage finely chopped  (0.1oz)
1/2c pecans roasted and chopped (1.5oz)
Salt and pepper to taste

Directions:

• Bring vegetable stock to a boil in medium pot.
• Add the millet to the stock; cover and reduce heat.
• Simmer millet at medium-low heat until all the stock is absorbed (about 20 minutes).
• Use a fork to fluff the millet and then transfer to a large bowl.
• While the millet is cooking, heat canola oil in a small skillet.
• Add onion to the oil; sauté until golden, and remove from heat.
• Pour cranberry juice in a microwave safe cup and add the cranberries.
• Microwave cranberries for 30 seconds and then let them sit so that they absorb the juice. 
• Fold the cooked onion, the cranberries, the pecans, and the sage into the cooked millet.
• Add salt and pepper to taste.
• Serve while warm.

Nutrition Information (per serving):
Calories: 338
Total Fat: 12g
Total Carbohydrate: 51g
Fiber: 10g
Protein: 7g

What's your favorite way to use sage?