Strawberry-balsamic sauce, February 2013
When you think of romantic Valentine’s Day food, your first thought might be of chocolate. I never believed Valentine’s was a time for cutting back on beloved truffles or flourless cake, but with the daily barrage of sugar in packaged and processed foods and sugar’s negative effects on weight and metabolism, I’m becoming more open to alternatives. Because the sauce recipe here has no added sugar and the sweetness comes from nutritious fruit, even someone who has diabetes might be able to enjoy it.
Serve this colorful strawberry-balsamic sauce as part of a romantic dinner. Have it on or alongside a favorite meat, chicken or fish. Think seared peppered beef or pork tenderloin steaks, sliced roast tenderloin, pork chops, grilled chicken, salmon, shrimp, or some other premium choice. Round out the meal with a special vegetable like roasted asparagus or Brussels sprouts and mashed potatoes or whipped cauliflower.
We enjoyed our meal with a naturally fizzy cultured beverage, kombucha. Kombucha is made from tea and is low in sugar but tastes wonderfully tart-sweet.
| Strawberry-Balsamic Sauce | Print |
- 2 tablespoons minced shallots, red onions, or chives
- 1 tablespoon olive oil
- 1/4 cup balsamic vinegar
- Pinch of salt
- 1 pint strawberries, halved and sliced (about 2 cups)
- In a small saucepan, warm oil over medium heat. If using shallots or onion, add now and cook until tender, about 3 minutes.
- Add the balsamic vinegar and salt and boil until reduced to about 1 tablespoon (about 5 to 10 minutes). If using chives, add them after sauce is reduced.
- Add strawberries, toss gently, and heat through. Spoon over beef, pork, chicken or fish.
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