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1. Preheat oven to 425 degrees F.* Halve peppers lengthwise; remove stems, seeds, and veins. Place pepper halves, cut side down, on foil-lined baking sheet. Roast 20 to 25 minutes. Enclose peppers in foil; let stand about 15 minutes or until cool. Use a sharp knife to gently loosen and remove skins. Cut peppers in bite-size strips.
2. In a large salad bowl combine greens, sage, herb flowers, tomatoes, pepper strips, and sage croutons; toss with about half the vinaigrette; pass remaining. Makes 12 servings.
1. Preheat oven to 425 degrees F. Tear baguette in enough bite-size pieces to equal 4 cups. In large bowl toss bread with olive oil, sage, garlic powder, salt, and freshly ground pepper. Spread in 15x10x1-inch baking pan. Bake for 10 minutes or until browned, stirring once.
1. In screw-top jar combine vinegar, olive oil, mustard, honey, salt, and freshly ground pepper. Shake to combine.