• Alternate sage leaves with cubes of meat and vegetables on skewers when making shish-kabobs.

• Heat 1/2 stick of butter in a skillet and add two tablespoons chopped sage and toss to cover. Warm through and serve over pasta or mixed into rice.

• Slide a few sprigs of sage under the skin of chickens and turkeys top be roasted. Put a few in the cavity, as well.

• Combine two tablespoons chopped sage with 8-ounces of cream cheese and three or four tablespoons white wine as a light spread or dip.

• When frying or sauteing onions, a few sage leaves added to the pan intensifies the richness of the onion flavor.

• Mince a couple tablespoons sage leaves and add to beanpots near the end of cooking - likewise add to chili and other hearty soups and stews.

• Add two or three tablespoons finely chopped sage to a cup of flour for coating chicken for frying or baking.