I am, and I have a pretty limited range of uses. I like it with butternut squash. In fact, butternut squash ravioli with a light topping of crispy sage & browned butter is my idea of a nearly perfect dish. 
What else. Oh, it’s good on turkey & in the dressing at Thanksgiving, of course. And then I just kind of forget it’s out there. Like “sage = fall” in my mind or something.
But my sage plant is lovely and healthy and I really want to use what I’ve got growing in the garden! I was happy, then, to see this post from from Chocolate & Zucchini yesterday on 45 things to do with fresh sage, many of which would make the basis for a wonderful summer dinner.
How about you, readers? Anyone have some additional ideas for fresh sage?
I love to chop it up small and stir it into the dough when I’m making whole wheat bread. I think the sage/wheat flavors are delicious together. I also mix it with a variety of other herbs and rub it under the skin of a chicken when I’m roasting a chicken.
I like sage for all my pork dishes(only works if you eat pork!)but my sage plants tend to go like crazy and I think sage is a pretty strong flavor-it can get tiresome quickly so while it’s not an idea for fresh sage, I do like to dry it in attractive bunches to hang around the house because it remains nice looking and aromatic for a long time.
Here how they make the most delicious white beans you have ever had in Tuscany:
Soak about a pound of dried white beans overnight (whatever you can find — navy beans are fine). Put the soaked beans in a dutch oven and add water just to barely cover. Throw in one can of diced tomatoes (add the juice too) and one yellow onion diced medium. In a small frying pan heat up about three tablespoons of olive oil on medium heat (not smoking). Throw four or five large sliced garlic cloves into the oil and about five or six sage leaves. Let them sizzle for about a minute until fragrant (be careful not to burn the garlic). Dump the oil and garlic and sage into the beans. Cover the bean pot and cook on very low heat for several hours. Check the beans to see when they are tender. Add salt to taste when the beans are tender.
This recipe will fill your house with a delicious aroma!!