Try this link from Recipezaar.com. It's one of my favorite recipe sites on the web:

http://www.recipezaar.com/recipes.php?q=sage

I use sage in sausages and also any poultry or pork dishes.

Devein shrimp. Place a small sage leaf in the "furrow" where the vein was. Wrap with bacon. Cook in a pan or in the oven. Delicious!

Coat sage leaf in your favorite batter and fry up quickly. So good!

Make sage pesto. Drool.

For the best sore throat tea, use sage, fresh ginger root, lemon and honey. Each have anti-bacterial properties and the astringency from the lemon and sage are great for a sore throat.

We like sage, garlic, oregano, lemon juice, and chicken broth with chicken breast and whole small potatoes sauteed in olive oil.

I don't know about those specific varities but these are sage recipes I like:

Tuscan white beans: throw some sage leaves in while cooking a pot of dried white beans. Do not salt until the beans are nearly finished cooking. Serve with a drizzle of olive oil on top.

Sage-breaded pork chops: finely mince sage leaves and combine with plain bread crumbs, salt, and pepper. Dredge pork chops in egg and then the bread crumb mix. Pan fry. Finish in the oven if the chops are thick.

Sheri

Dip sage leaves into a batter to make fritters or tempura and serve as a vegetable.

Baked Sage Leaves
1 bunch large sage leaves
1 egg and 2 egg whites, lightly beaten together
salt and pepper to taste
3/4 cup fine toasted breadcrumbs or flour

Preheat oven to 200C. Spray a nonstick baking sheet with olive oil. Using a pastry brush, brush the sage leaves on both sides with the egg mixture and season with salt and pepper. Dip each in breadcrumbs or flour, turning to coat on all sides, shaking off the excess. Arrange the sage leaves on the prepared baking sheet. spray the tops of the leaves with oil and season with salt and pepper. Bake until crisp and nicely browned, 10-12 minutes. Serve at once as an antipasto or garnish for other dishes.

Chicken in Butter Sage Sauce
2 boned and skinned chicken breast halves
2 tablespoons olive oil
4 tablespoons butter
8 fresh sage leaves
4 tablespoons grated Parmesan cheese

Heat the olive oil in a frypan over medium heat until hot but not smoking, and saute the chicken breasts until golden brown on the outside and cooked through, about 5-8 minutes on each side. Remove the pan from the heat and cover. Melt the butter in a small saucepan over medium heat and boil just until it starts to turn golden brown. Add the sage leaves and stir until they are crisp. Put each chicken breast on a heated plate and sprinkle the Parmesan cheese over them equally. Pour the browned butter evenly over both chicken breasts and cheese, and place 4 of the sage leaves on each chicken breast. Serve immediately.

Fresh Sage Muffins
2 cups flour
2 teaspoons sugar
2 teaspoons baking powder
pinch salt
1 cup milk
1 egg
1/4 cup butter, melted
1/2 cup finely chopped fresh sage
1/2 cup chopped fresh parsley

Combine flour, sugar, baking powder, and salt. Mix milk with egg, butter, sage, and parsley. Combine with dry ingredients, mixing just enough to moisten. Pour into 12 greased muffin cups. Bake in a preheated 200°C oven for 20-25 minutes or until top springs back when touched.

Parmesan Sage Potatoes
4 large potatoes, peeled, cut into 8 wedges
2 tablespoons butter, more if needed
1 1/2 teaspoons dried sage leaves
1/2-1 cup Parmesan cheese, grated
salt and pepper

In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak.

Sage Crackers
4 cups self raising flour
1 1/2 teaspoons salt
1/4 cup finely chopped fresh sage
1 cup milk
3/4 cup
extra virgin olive oil
coarse salt

Heat oven to 220°C. Mix together the flour, salt and sage. Add milk and 1/2 cup olive oil. Stir until mixture forms a ball. Knead lightly about 10 times. Divide the dough evenly into 16 pieces. Flatten pieces, one at a time, on a working surface dusted with flour. Roll out as thinly as possible, allowing ragged edges, and turning dough over frequently to make rolling easier. Place 2 crackers on each baking sheet. Brush lightly with some of the remaining oil and sprinkle with coarse salt. Bake 8-10 minutes until golden brown. Cool on a wire rack. Best served within 8 hours of baking. To serve, tear crackers into pieces and serve with spreads or dips.

Use sage leaves to clean the teeth and gums! They give a wonderful clean, fresh feeling and actually help to remove tartar.

Use the tea made from sage leaves as a hair rinse to give a darker colour, and to prevent falling hair - great for oily hair and dandruff. Use it as an aftershave and a skin lotion, too, as well as a mouth rinse for ulcers and cold sores and acne.

Warning: Avoid large doses when pregnant. Sage will dry up breast milk. Excessive consumption should be avoided because of the thujone content of the plant which can cause dizziness, convulsion and rapid heartbeat. Avoid if suffering from high blood pressure or epilepsy. Medicinal doses should not be administered to young children. Avoid long-term medicinal use.

I'll second the sage-brown butter sauce. That's good over lots of things: pork chops, veal cutlets, chicken.

Our scrambled eggs every sunday morning:

Chop tender sage leaves crosswise into thin ribbons. Add to frying pan with 2-3 eggs per person. Break up yolks with fork and stir over low to medium-low heat until partly set, then add some sharp cheddar, crumbled or shredded, and continue to stir until set. Salt and pepper to taste.

If you want to do a little extra work, soften some chopped onions with the sage in a little butter or olive oil in the pan before starting. Let cool a little before adding the eggs so the eggs don't overcook.

Fry whole sage leaves in butter. Drain on paper towels to crisp. These can be used as soup or salad garnish if you can keep from eating them. Very tasty!

Try this web site for info and ? recipes for Sage:

www.Herbcompanion.com

Good luck... Luvherbz

Pound some boneless porkchops to 1/4 thickness. Sprinkle both sides with salt and pepper. Place 1 cup buttermilk and few dashes of Tabasco in long, flat bowl. Add porkchops, and marinate anywhere from 1 hour to 6 hours, turning once.
2 cups of plain breadcrumbs; add 1/2 cup (or more) of fresh chopped sage. Hold aside additional sage leaves for frying.
Remove porkchops from marinate, shaking off excess buttermilk. Press porkchops on both sides into breadcrumb mixture. Fry porkchops in olive oil and veg oil mixture, approx 2 minutes per side.
Fry up additional sage leaves in oil after removing meat from pan. Leaves will curl up when done. I love sage, so I fry up lots of them.
Serve porkchops with sage leaves; sauteed spinach is a good side dish.