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GOODNESS
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
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Recipe

Italian Sausage Meatball Heroes

serves
prep time: 10
cook time: 25

ingredients

  • 1 pound spicy or sweet Italian sausages, casings removed
  • 1 (23- to 3 cups) container purchased fresh marinara sauce, divided
  • 1/2 cup freshly grated Parmesan cheese (about 3 tablespoons)
  • 1/3 cup chopped fresh Italian parsley, divided
  • 1/3 cup chopped fresh basil, divided
  •  ,
  • 4 (5- to 6 inch-long) pieces French baguette, split horizontally
  • 1 cup (packed) coarsely grated whole-milk mozzarella cheese

directions

Preheat oven to 400 degrees. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.

Place baguette bottoms on baking sheet, spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet, overlap 2 on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.