Pineapple Sage Cupcakes

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You Will Need: 3/4 c. milk 1/4 c. unsweetened pineapple juice, reserved from can of pineapples 1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces 4 tbsp. pineapple sage, chopped into small pieces 1 c. butter, softened 1 c. sugar 4 large eggs 1 1/2 c. all purpose flour 2 c. whole
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Pineapple-Sage Salsa

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You Will Need: 1 Cup fresh pineapple, chopped 2 Small tomatoes, chopped 1/2 Green pepper, chopped 1 Green onion, chopped 1/2 Jalepeno, seeded and chopped 1 Tablespoon Pineapple Sage 1 Lime, zest and juice Salt and pepper to taste Instructions: Combine ingredients in a medium bowl and let sit in the refrigerator for about an
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Pineapple Sage Tea – Hot or Iced

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Servings: 2 You Will Need: 1⁄2cup pineapple juice, for ice cubes, optional for iced tea 1⁄2cup packed fresh pineapple sage leaf 1⁄4cup local honey 1lemons or 1 lime Instructions: Freeze pineapple juice in ice cube trays if making iced tea. Bring 1 quart bottled water just to a boil and pour over the sage leaves.
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Pineapple Sage Cake

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Servings: 1 loaf or 4 mini-loaves You Will Need: 1 cup butter, at room temperature 1 cup granulated sugar 1/4 cup honey 5 eggs 2 tablespoons chopped pineapple sage leaves (the small, new leaves are best) 3 tablespoons coarsely chopped pineapple sage flowers, if available 1 teaspoon grated lemon zest 4 tablespoons well drained crushed
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