Peach Sage and Citrus Cream Pasta

• � lb Penne Pasta
• 1 Pink Grapefruit, sectioned
• 2 Oranges, Navel, sectioned
• 2 Tbsp. Butter, unsalted
• � cup Heavy Cream
• 1 Tbsp. Peach Sage, chopped

Cook Pasta for about 8 minutes in boiling salted water. Reserve the juice from the fruit at least � cup. Combine juice, cream, and butter in a saut� pan and heat until butter is melted. Add pasta, fruit, and peach sage to the sauce. Season pasta with pepper and salt and serve warm.

Peach Sage with Artichokes and Brie Spread

• 12 oz Marinated Artichokes, Drained
• 8 oz Soft Cream Cheese
• 1 cup Mayonnaise
• 3 Tbsp Green Onions, chopped
• 1 tbsp Peach Sage, chopped
• � tsp. Salt
• � tsp. Black Pepper
• 8 oz Brie, cut into small pieces (freeze for about 10 min to make easier)

Preheat oven to 375 degrees. Chop Artichokes but 1 coarsely into bowl. Add Cream Cheese, Mayo, Green Onions, Sage, salt and pepper. Mix well and add brie. Spoon mixture into 9 inch pie plate or baking dish and bake 15 to 20 minutes until hot. Garnish with more sage and reserved Artichoke cut into half. Serve hot with bread.