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We all know how import sustainable practise is, both in our work and our everyday lives, and at the PV&E portfolio this month we are delighted to launch the next rendition of our ever-popular seeded pencils, a little gift to give our customers something unique and sustainable to remember us by.
These fully sustainable wooden pencils, tipped with a special, biodegradable capsule, are this time filled with sage seeds. Once the pencil has been used, the capsule can be planted in soil and, with regular sunshine and watering, a sage plant will grow. And to add even further value to this little creative gift, our Food Innovation Director, Ben Dutson, has added his own sage-based recipe so you can create Kale and Sprout Trimming Salad with Sage Pesto with your home-grown leaves.
"Sage is a staple herb in various cuisines around the world and it belongs to the mint family alongside other herbs such as oregano, rosemary basil and thyme. Sage has a strong earthy flavour and is packed with important nutrients giving it many health benefits. Here’s one of the ways I like to use sage in my dishes - happy cooking!"
- Ben Dutson, Food Innovation Director
Kale and Sprout trimming salad with Sage Pesto
For the pesto:
25g pine nuts
40g sage, roughly chopped
1 clove of garlic, grated
175g olive oil
40g aged parmesan
A little squeeze of lemon juice
Toast pine nuts then pulse all ingredients in food processor until thick and still chunky
For the salad:
100g kale leaves, picked fine
100g sprout trimmings/leaves – some left whole, some thinly sliced
Dress the leaves with the pesto and leave at room temperature for an hour to marinate.
To finish:
Season well. Top with hazelnuts and a bit of ripe blue cheese if that’s your thing, and a few deep-fried sage leaves.
Further than a simple giveaway, at the core of our company ethos is quality produce and fresh ingredients and we want to ensure that our customers can get green-fingered and active in the kitchen and try some of our chefs’ recipes at home.
Beyond growing your own sage, we have a whole host of opportunities for interesting and engaging venues and events for all your hospitality needs in 2022. To find out more contact The Hub.
We’d love to hear from you so do share your green fingered successes and kitchen creations on Instagram (@SodexoPrestige) and Facebook (Prestige Venues & Events)
