Directions: In a large bowl whip cream, starting on low. When bubbles start to form increase the speed and whip until stiff peaks form. Set aside. In a separate bowl, combine the sweetened condensed milk, pumpkin puree, sage, vanilla, and pumpkin pie spice. Gently fold this into the whipped cream until combined. Pour mixture into […]
Directions: In a large pot, heat the butter over low heat. Add the chopped onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the pumpkin, stock, and salt. Bring the ingredients to a boil. Reduce the heat and simmer, covered, until the pumpkin is tender, about 30 minutes. […]
Directions: Prepare pasta of your choice to al dente consistency. Combine the heavy cream, pumpkin puree, Parmesan, sage, and salt and pepper in a medium saucepan over medium heat. Simmer the ingredients until the sauce is slightly thickened, 10-12 minutes. Remove the saucepan from the heat and stir in the butter. Toss the sauce with […]
Directions: To make these adorable Stuffed Roasted Pumpkins, first preheat the oven to 450° F. Cut off the top of each mini pumpkin and save, then scrape out the “guts” and seeds. Sprinkle generously with salt on the inside and set aside. In a heavy pan, add 1 tablespoon of olive oil and add the […]
Sage has been used for hundreds of years and is known for its culinary and medicinal uses. The Romans most likely introduced the herb to Europe after encountering it in Egypt. It became a commonly used herb throughout Europe during the Middle Ages and it was sometimes referred to as “Sage the Savior” because if […]
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