Best of all, you only need one ingredient – plain old balsamic vinegar – plus a few minutes to create the condiment of your dreams.

Why You’ll Love Balsamic Reduction

• SO delicious – Reducing balsamic vinegar into a syrup concentrates the sugars, resulting in a sweet, slightly tart syrup that is insanely delicious on so many things (but especially caprese salad or caprese skewers!)
• So simple to make – It takes less than 15 minutes to simmer balsamic vinegar into glossy magic.
• Lasts a long time – Whip up a batch and refrigerate your balsamic glaze – it will last for months in there.

Ingredients

• Balsamic vinegar – Yep, just one ingredient for balsamic reduction! It doesn’t need to be super high quality, but make sure it doesn’t have any additives like coloring or flavoring. Traditional balsamic vinegar, made without additives, has been aged for years and therefore tastes the best when reduced.

Adaptations/Variations

• Some recipes call for brown sugar (about 1 part brown sugar to 4 parts vinegar) or pure maple syrup, which results in a sweeter, more caramelized balsamic reduction. If you want a sweeter result, you might try adding one of those.

How to Make Balsamic Glaze

1. Pour the balsamic vinegar into a small saucepan and place it over low heat.
2. Bring the vinegar to a light simmer and cook uncovered for approximately 12 minutes, stirring every couple of minutes.
3. Cook just until the vinegar starts to thicken. Test it by inserting a metal spoon; if it coats the spoon lightly, it’s done.
4. Allow your balsamic syrup to cool completely. Remember, it will thicken as it cools.
5. Store in an airtight container in the fridge.

Tips for Success

• Don’t cover it! You want to vinegar to evaporate to create that thick, glossy syrup.
• Don’t boil! Keep it at a low simmer, otherwise it’s really easy to burn your balsamic glaze.
• Remember, your balsamic glaze will thicken more as it cools. I watch for it to be just thick enough to coat a spoon, about the same consistency as a thinner cough syrup. That’s my cue that it’s done.
• Utilize your kitchen exhaust system, or your house will really smell of vinegar!

Ways to Serve Balsamic Glaze

• Drizzle it over caprese salad or caprese skewers
• Add some to grilled or roasted vegetables
• Pour a bit on your avocado toast
• Drizzle over fresh strawberries for a fresh and tasty dessert
• Add to green salads with a bit of olive oil and some coarse salt and freshly ground pepper
• Glaze chicken, fish, or tofu
• Serve it on a cheese charcuterie board, either drizzled over soft cheeses or on its own with a spoon for self-serving

Balsamic glaze is dark, glossy, and so full of intense flavor. It’s the ultimate condiment!

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Balsamic Reduction (Balsamic Syrup)

This thick, glossy syrup has the most wonderful concentrated flavor. Sweet, a little tart, and so great on caprese, over meats and tofu, drizzled on grilled or roasted vegetables, and so much more.

Keyword balsamic glaze, balsamic reduction, balsamic syrup

Cook Time 12 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 56kcal

Author Kare

Ingredients

• 1 cup balsamic vinegar

Instructions

• Pour vinegar into a small saucepan. Place over low heat and bring to a light simmer.
• Simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. I test my balsamic reduction by inserting a metal spoon. If it coats the spoon lightly, like cough syrup or pure maple syrup.
• Allow to cool completely (it will thicken as it cools). Transfer to an airtight jar and store in the fridge.

Notes

1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction.

Nutrition

Serving: 2tablespoons | Calories: 56kcal | Carbohydrates: 11g | Protein: 0.3g | Sodium: 15mg | Potassium: 71mg | Sugar: 10g | Calcium: 17mg | Iron: 0.5mg

The post Balsamic Reduction Syrup Recipe appeared first on Kitchen Treaty.

Why You’ll Love Caprese Tortellini Skewers

• Fresh, easy, and delicious – Who doesn’t love the caprese combo of tomatoes, fresh mozzarella, and basil? This one levels it up with tender cheese tortellini + tangy-sweet balsamic syrup.
• Easy to make ahead of time – Thread your skewers up to a couple of days ahead of time, and make your balsamic reduction while you’re at it. Then, when it’s time to serve them, line them up on a platter, drizzle with the balsamic syrup, and you’re done!
• Pretty & colorful – I just love how these caprese tortellini skewers look as an appetizer display. They’re so full of vibrant color that people are always drawn to them first!

Ingredients

• Cheese tortellini – Grab your favorite brand, fresh or frozen, and cook them according to package directions.
• Cherry tomatoes – Grape tomatoes will work, too. Heirloom cherry tomatoes in shades of yellow, orange, purple, and red are gorgeous, too!
• Ciliegine mozzarella – These are the small, cherry-size mozzarella balls found in the deli and/or cheese section of most well-stocked grocery stores. If you can’t find ciliegine mozzarella, you can buy larger fresh mozzarella balls like bocconcini and cut them in half or quarters.
• Basil – You’ll want lots of fresh basil leaves.
• Balsamic reduction – Made simply by simmering balsamic vinegar until it’s thick and sweet. I have full instructions for how to make balsamic syrup (balsamic reduction) here!
• Sea salt – I like to finish these caprese tortellini skewers with a pinch of coarse finishing salt like Maldon.

Adaptation/Variation

• Plain ol’ caprese skewers – For a lower-carb option or if you just don’t have (or don’t want) tortellini, you can leave it out for a caprese salad on a skewer situation.

Tip for Success

• Dry your ingredients well. After washing your tomatoes and basil, be sure to dry them thoroughly. Same with the mozzarella balls; they’ll come in a brine, so pat them with a paper towel to dry them.

I hope these Caprese Tortellini Skewers are your new favorite vegetarian appetizer! We love these so much; they’re fun to make and everyone devours them.

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Caprese Tortellini Skewers

An easy appetizer made with cherry tomatoes, creamy mozzarella balls, fresh basil, and tasty cheese tortellini! Finish with a drizzle of balsamic glaze to seal the deal.

Keyword caprese appetizer, caprese skewers, caprese tortellini appetizer, caprese tortellini skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 skewers

Calories 61kcal

Author Kare

Ingredients

Balsamic Reduction Glaze:

• 1 cup balsamic vinegar

Caprese Tortellini Skewers:

• 1/2 pound cheese tortellini fresh or frozen; 2 cups; cooked and drained
• 2 pints cherry tomatoes about 48 tomatoes
• 8 ounces ciliegine mozzarella aka cherry-sized mozzarella balls
• 1 bunch fresh basil
• a few pinches coarse sea salt like maldon
• 2-3 tablespoons balsamic reduction aka balsamic syrup

Instructions

Make the Balsamic Glaze:

• Pour the vinegar into a small saucepan over low heat. Bring to a light simmer and simmer for approximately 12 minutes, stirring every couple of minutes, until the mixture just starts to thicken. Test it by inserting a metal spoon, and if it coats the spoon lightly, it's done. Allow the balsamic glaze to cool completely (it will thicken as it cools). 1 cup of balsamic vinegar yields about 1/2 cup of balsamic reduction, so you will have some left over.

Make the Caprese Tortellini Skewers:

• Cook tortellini according to package instructions. Drain and set aside to let cool.
• Rinse and dry the cherry tomatoes.
• Drain the mozzarella balls and place them in a bowl.
• Pick the leaves off of the basil (you'll need around 48), wash, and dry them.
• Set up an assembly line with skewers/cocktail picks and the ingredients.
• Build your skewers by adding a cherry tomato, folded basil leaf, mozzarella ball, tortellini, another basil leaf, and finish with a tomato. Repeat until all skewers are built.
• Arrange on a serving platter and finish with balsamic reduction drizzled over the top and a couple of pinches of coarse sea salt. Serve.

Nutrition

Serving: 2skewers | Calories: 61kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

More Vegetarian Appetizer Recipes

• Cheese and Olive Skewers
• Watermelon and Tofu “Feta” Skewers
• Cucumber Cream Cheese Canapes
• Dill Pickle Deviled Eggs

The post Caprese Tortellini Skewers Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Edamame Salad Ingredients
• Adaptations & Variations
• How to Make Summer Corn & Edamame Salad
• How to Store Edamame Salad
• Tips for Success
• More Summer Salads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I developed this recipe in the height of summer, when the last thing I wanted was to be stuck in the kitchen. I just wanted to be outside enjoying the sunny weather (which can be very fleeting in the Pacific Northwest!)

I wanted to make sort of a cold succotash situation (traditionally made with corn, tomatoes, and lima beans). Succotash is so colorful and screams summer!

I loved this edamame and corn salad from the first time I whipped it up. It was satiating without being heavy (thank you edamame for being an excellent protein source!) I also loved that it could sit in the fridge for a handful of days, ready for quick meals and snacks whenever I am.

The crunchy sweet corn and juicy tomatoes pair perfectly with protein-rich edamame. And I love the bite that a bit of red onion and some freshly ground black pepper lend to the whole deal.

Edamame Salad Ingredients

So what’s in this edamame salad?

• Corn – Fresh off the cob, if possible, but thawed frozen corn will work just fine, too
• Cherry tomatoes – Halved. Grape tomatoes or even diced larger tomatoes will work, too.
• Edamame – Either the fresh stuff bought in the refrigerator section (Trader Joe’s has a version that I recently tried and it was so good!) Or, start with frozen shelled edamame, then cook and cool it.
• Red onion – I like the tender crunch and flavor from a bit of diced onion. Plus, the purple color of mild red onions looks so pretty with the red, yellow, and green!
• Basil – What’s a summer salad without fresh basil?! If you don’t have any on hand, parsley or even cilantro will do in a pinch.
• Olive oil
• White balsamic vinegar – I love the pungent yet lighter taste of white balsamic. White wine vinegar will work, too.
• Salt & pepper

Adaptations & Variations

• Add avocado: One reader reports adding avocado, which I think it an amazing addition. I just suggest adding the avocado right before serving this salad, so that the avocado doesn’t brown.
• Add feta: If you’re not eating vegan and dairy is okay, add a few crumbles of feta cheese for a salty, creamy addition.
• Add cilantro & lime juice: One reader adds cilantro and lime juice for a spin on this salad that I can’t wait to try! I might add a few jalapeños when I try this adaptation, too.

How to Make Summer Corn & Edamame Salad

First, cook the corn and the edamame. Set a large pot of water over high heat, and cook the corn until tender. Remove the corn and, add the edamame, then drain and cool.

Cut the kernels off the cob. Add them to a large bowl along with the edamame, cherry tomatoes, onion, and basil.

Then, drizzle in the olive oil and vinegar, along with some salt and pepper. Taste and add more salt and pepper if desired. Serve now or chill and serve later!

How to Store Edamame Salad

This corn & edamame salad keeps well for 3-4 days in the refrigerator. Just keep it in an airtight container with a lid.

Tips for Success

• Let the corn and edamame cool completely before adding to the salad with the other ingredients. Otherwise the heat could affect the tomatoes and onion.
• Shortcut ideas: Go with refrigerated shelled edamame and frozen thawed corn for a completely no-cook situation. Summertime win!

I love this edamame succotash salad all by itself for a simple and satisfying lunch or dinner, but it’s also a great side – especially for potlucks.

Best of all, hardly any time in the kitchen is needed, and this corn salad is perfect for meal prep too. More time outside in the sun!

More Summer Salads

• Caprese Panzanella
• Strawberry Caprese
• Summer Fruit Salad
• Grilled Halloumi & Peach Salad
• Roasted Beet & Goat Cheese Salad

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Summer Corn & Edamame Salad Recipe

A super simple summer salad with the sweet crunch of corn, juicy tomatoes, and the protein-punch of edamame dressed in a simple white balsamic vinaigrette.

Course Salad

Cuisine American

Keyword corn salad, edamame salad, summer corn and edamame salad, summer corn salad

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 6 servings

Calories 93kcal

Author Kare

Ingredients

• 2 ears fresh sweet corn husks and silk removed [or about 1 1/2 cups frozen corn kernels, thawed]
• 10 ounces frozen shelled edamame 1 bag
• 1 pint cherry tomatoes, halved 10 ounces or about 1 1/4 cup
• 1/2 small red onion diced
• 5-6 medium basil leaves chiffonaded
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Set a large pot of water over high heat. Bring to a boil. Carefully add the corn cobs. Boil for three minutes. Remove with tongs and set aside to cool a bit. Add the edamame. Cook for three minutes. Drain and let cool for a bit.
• Cut the corn kernels off the cob (I set it on end and use a large, sharp chef’s knife. Be careful!) Add them to the bowl along with the cooled edamame. Add the cherry tomatoes, onion, and basil.
• Drizzle in the olive oil and vinegar. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Toss well. Taste and add additional salt and pepper if desired. Serve immediately or refrigerate until ready to serve. Keeps well for 2-3 days in the refrigerator.

Notes

Substitutions:

• Use 1 1/2 cups frozen corn kernels, thawed, instead of corn on the cob.
• Use fresh refrigerated edamame instead of frozen (I’ve seen it at Trader Joe’s)

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 28mg | Calcium: 16mg | Iron: 1mg

The post Summer Corn & Edamame Salad Recipe appeared first on Kitchen Treaty.

The post Slow-Roasted Tomato & Garlic Bruschetta appeared first on Kitchen Treaty.

We are knee deep in strawberry season! Let us raise our hands and rejoice loudly. Or we could be reasonable adults and just eat them in peace while not bothering our neighbors with our strawberry love excitement.

Juicy strawberries make this caprese salad even more summery – it’s possible!

Table of Contents

• Strawberry Caprese Salad Ingredients
• Storage & Meal Prep Notes

• Jump to the full, printable recipe
• Read reviews & comments

Strawberry Caprese Salad Ingredients

• Cherry tomatoes – cut in half. If you prefer strawberries only, just replace these with more strawberries. Both ways are delicious!
• Strawberries – fresh, cut into quarters
• Mozzarella balls (bocconcini) – If you cannot find those cute little mozzarella balls seen in the photo, it’s okay – just buy a large fresh mozzarella ball and cut it up. It doesn’t really matter what shape the mozzarella is in because it tastes the same any way you slice it! (See what I did there?)
• Fresh basil
• Olive oil
• Balsamic vinegar
• Salt & pepper

Storage & Meal Prep Notes

It should also be noted that this salad really does taste the best the day it’s made. The strawberries and tomatoes can get a bit watery if you let them sit for too long.

I like to cut up my strawberries and tomatoes a few hours beforehand and keep them stored separately. That way when it’s time to eat I can throw everything together in a big bowl, give it a toss and BOOM side dish done!

I have also been known to eat this whole salad for dinner so don’t worry if you get the same craving. It’s totally reasonable!

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Strawberry Caprese Salad

Juicy-sweet strawberries elevate caprese salad into something even more special in this perfect-for-summer salad.

Keyword strawberry caprese, strawberry caprese salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 238kcal

Author Kare

Ingredients

• 2 cups cherry tomatoes cut in half; about 2 dry pints
• 2 cups strawberries quartered; about 1 pint
• 4 ounces small fresh mozzarella balls aka bocconcini; 1 cup
• 1/3 cup fresh basil chiffonaded or torn
• 1/4 cup olive oil + a little more if desired
• 3 tablespoons balsamic vinegar + a little more if desired
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• In a large bowl combine tomatoes, strawberries, mozzarella, and basil. Stir to combine.
• In a small bowl, whisk together olive oil and balsamic vinegar. Pour over the salad and stir to coat. (You can add more olive oil and vinegar if desired but this depends on your love of dressing.)
• Season with desired amount of kosher salt and black pepper. Serve immediately.

Notes

Best served immediately, but leftovers can be kept in an airtight container in the fridge for up to 24 hours. 

Nutrition

Serving: 1g | Calories: 238kcal | Carbohydrates: 11g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 178mg | Potassium: 293mg | Fiber: 2g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 60mg | Calcium: 128mg | Iron: 1mg

This recipe was originally created for Kitchen Treaty by Brandy of Nutmeg Nanny.

The post Strawberry Caprese Salad appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Grilled Vegetable Sandwiches
• Tips for Success
• More Grilling Recipes
• More Vegetarian Sandwich Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Summer arrived remarkably early in the Pacific Northwest, and I’ve been giddily embracing it. Summer is my homeboy. I’ve been loving it so much, in fact, that I had a nightmare last night that suddenly it was mid-November and I looked around, confused – where had summer gone? I cried. Like, actually cried. Well, at least, in my dream I did. Probably into my pillow, too. Luckily, in my dream I remembered that it was still actually July, and I managed to return to summer. Sweet relief.

Good thing, because I’ve got veggies and herbs in the garden, on their way to becoming future summer dinners like this Grilled Vegetable Sandwich. I refuse to skip August, so take that, dream world!

Why You’ll Love These Sandwiches

These Grilled Vegetable Sandwiches take advantage of many of the foodstuffs that summer has to offer. Zucchini, yellow squash, sweet red bell peppers, and handfuls of fresh basil.

The pesto adds tons of flavor and the veggies, with their marinade, are tender and delicious.

Readers say …

“Excellent veggie sandwich! My husband and I loved this!”

– Lisa

Ingredients

• Zucchini & yellow squash – You can use all zucchini or all yellow squash, I just like the slightly different flavors and pretty colors.
• Red bell pepper
• Ciabatta sandwich rolls – Any favorite artisan sandwich roll will work, or one reader reported using focaccia which I think sounds absolutely amazing!
• Olive oil – For toasting the rolls & for the veggie marinade
• Pesto – For slathering on the rolls. Use your favorite store-bought brand or recipe, or try one of my favorite pesto recipes
• Garlic, balsamic, thyme, Dijon mustard, lemon zest, salt & pepper – for the veggie marinade. YUM.

Adaptations/Variations

• Keep it vegan by using vegan pesto. I’m pretty partial to this homemade vegan pesto recipe!
• One Dish Two Ways for vegetarians and meat-eaters living together: Sandwiches are great for customizing to individual tastes and diets because of their handy-dandy individual serving size. My carnivorous guy tried these with a grilled chicken sausage sliced lengthwise and tucked inside but actually decided he preferred it without because it was so flavorful already. Perhaps some grilled sliced chicken breast would work nicely.
• Make it cheesy by adding a melty slice of provolone, coins of fresh mozzarella, or a smear of herbed goat cheese. Grilled halloumi is amazing on these sandwiches, too!

How to Make Grilled Vegetable Sandwiches

To make them, you first give the veggies a quick soak in a balsamic-thyme marinade. While they marinate, if you’re using homemade pesto, go ahead and whip that up.

Grill the veggies either on your barbecue or indoors on your grill pan, then slather the insides of crusty toasted rolls with the fresh pesto.

Layer the veggies inside, and you’re good to go.

Tips for Success

• Toast your rolls. The crisp, golden insides hold up well to the pesto, and the added crunch and flavor is perfect!
• Don’t flip your veggies too soon. Let them sit for awhile on the grill so that they form those glorious grill marks (this is where the flavor lies, too!)

More Grilling Recipes

• Grilled Halloumi Cheese – it’s SO good!
• Grilled Sweet Potatoes
• Grilled Baby Potatoes
• Grilled Quesadillas
• Grilled Tofu Tacos
• Grilled Cauliflower Sandwiches.

More Vegetarian Sandwich Recipes

• Ultimate Veggie BLT
• Vegetarian Club Sandwich
• Bahn-Mi Inspired Egg Salad
• Chickpea Salad Sandwich
• Cauliflower Steak Sandwich
• Roasted Red Pepper & Goat Cheese Sandwich
• The Perfect Grilled Cheese

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Grilled Vegetable Sandwich

Summer in a sandwich! Zucchini, summer squash, and red bell peppers doused in balsamic-thyme marinade, grilled to perfection, and then piled onto pesto-smeared artisan rolls.

Keyword grilled vegetable sandwiches

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 481kcal

Author Kare

Ingredients

• 2-3 small to medium zucchini 1 pound
• 2-3 small to medium summer squash or yellow squash 1 pound
• 1 large red bell pepper
• 4 ciabatta sandwich rolls or your favorite artisan sandwich roll
• 2 tablespoons olive oil
• 1/2 cup pesto

Marinade:

• 1/4 cup olive oil
• 2 medium cloves garlic minced
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves chopped
• 1 teaspoon Dijon mustard
• Zest from one lemon
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste

Instructions

• Slice the zucchini and summer squash lengthwise, 1/4- to 1/2-inch thick. Cut the bell pepper into 1-inch wide strips. Lay in a roomy baking dish.
• Make the marinade. In a small bowl, whisk together all marinade ingredients. Taste and add additional salt and pepper if desired. Pour over the veggies and toss gently. Let sit for about 30 minutes.
• Prepare your grill – medium direct heat, about 375 degrees. Lay the vegetables on the preheated grill grates and cook until grill lines form, about 5 minutes. Flip (we like to use long-handled tongs) and cook on the other side until tender and cooked through, about 5 more minutes. Transfer from the grill to a platter. Keep the grill on to quickly toast the rolls.
• Slice the rolls in half and brush the insides with the 2 tablespoons olive oil. Lay the rolls cut-side down on the grill and cook just until warmed and a little golden and toasty. Remove from grill.
• Assemble the sandwiches. Smear both sides of the roll with approx. 1 tablespoon of pesto on each side (more or less to taste). Add a layer of zucchini, summer squash, and two or three strips of the pepper. Close, cut in half, and serve!

Notes

Vegetarian options:

• If you prefer Parmesan in your pesto, add 2 tablespoons to 1/4 cup shredded, to taste.
• Add a slice of provolone to your sandwich or smear the roll with a little herbed goat cheese.

Meat options:

• Add a layer of grilled chicken or a few slices of your favorite sausage.

6/10/2024 recipe update: Removed pesto recipe and instead called for your favorite pesto for simplification. If you’re still looking for the pesto recipe, here it is:

Basil Walnut Pesto

1/3 cup walnuts (toasted)

3 cups fresh basil (loosely packed)

2 medium cloves garlic (minced)

2 tablespoons fresh thyme leaves

1 tablespoon fresh lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast flakes or Parm

1/3 cup olive oil

First, toast the walnuts (an optional but worthwhile step – toasting adds wonderful flavor). To toast, set a small pan over medium heat and add the walnuts. Stir frequently until golden and fragrant, about 5 minutes. Add to the pitcher of a blender or a food processor fitted with the s-blade. Add the basil, garlic, thyme, lemon juice, nutritional yeast or Parmesan if using, and salt. Turn on the blender or food processor, streaming in the olive oil as it runs, until a sauce forms. Taste pesto and add additional salt if desired.

Nutrition

Serving: 1sandwich | Calories: 481kcal | Carbohydrates: 39g | Protein: 9g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 2mg | Sodium: 882mg | Potassium: 599mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1997IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 1mg

The post Grilled Vegetable Sandwich appeared first on Kitchen Treaty.

“Is it okay if Hailey has a couple of strawberries from your garden?” My sister asked. My adorable niece turned around and grinned up at me, twinkling robin’s-egg-blue eyes, tousled blonde hair, and red juice staining her chin. Another telltale streak ran down the front of her yellow tank top.

“I guess it better be, huh?” I laughed. Inside, my heart swelled. My garden is finally at the place where it lures little ones (in the most non-creepy way) with its perfectly-ripe veggies and berries, and they can’t help but pluck and snack to their little hearts’ content.

That exact moment is when I realized that’s why I grow this garden. When a little one sneaks through that picket gate and just has to nab a few berries to dine on right then and there, that’s success. Even if they have to dig through the weeds now and then to find them.

Ah, strawberries. On the west coast, particularly in the Pacific Northwest, we’re a bit behind the curve on what’s in season. Only this past week or so have we been pleasantly surprised by perfectly shiny, red-orange orbs in our gardens. U-picks are finally opening, and Friday’s CSA box came with two big containers bursting with perfect, just-picked strawberries.

So naturally, I’ve been dreaming of strawberry recipes.

The first time I made this sandwich, I simply sliced a few fresh-picked strawberries and layered them with brie and basil. That sandwich was excellent in and of itself (and I recommend it), but ultimately I decided the strawberry-and-brie combo could use a bit more oomph. So I marinated some sliced strawberries in rich balsamic vinegar and did it all again.

Yes. Yes, yes.

I adore this sandwich in “slider” form – little slices of baguette encase creamy melted brie, zippy marinated strawberries, and a couple of strands of vibrant basil. The brie melts around the strawberries and the perfect balance of salty-sweet-tangy keeps you wanting more, more, more.

Plus, as sliders, they’re perfect party fare. Can you imagine happening across a tray of these at a twinkly summer evening party? I’d think I’d gone to heaven. Unless, of course, I’ve snuck off to their garden to nab a few fresh berries instead.

Not that I would ever do that.

More Grilled Cheese Goodness

• How to Make Grilled Cheese
• White Pizza Grilled Cheese
• Artichoke Arugula Pesto Grilled Cheese
• Spinach & Artichoke Grilled Cheese
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese
• Cranberry, Pear, & Brie Grilled Cheese
• And even more

Print

Balsamic Strawberry & Brie Grilled Cheese Sliders

Little slices of baguette encase creamy melted brie, zippy marinated strawberries, and strands of vibrant basil. This perfect party food boasts an addicting balance of salty, sweet, and tangy.

Prep Time 4 hours hours 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 6 sliders

Author Kare

Ingredients

• 1 cup about 1/2 pint fresh strawberries, hulled and sliced
• 1/3 cup balsamic vinegar
• 1/2 baguette cut into 1/2-inch thick slices (about 12 slices total)
• Approx 3 tablespoons butter, room temperature
• 4- ounce wedge of Brie cheese cut into 1/4-inch slices
• 3 – 4 fresh basil leaves cut into strips (chiffonade)

Instructions

• Place sliced strawberries in a small storage container and pour the balsamic vinegar over the top. Toss gently with a spoon and cover (either use an airtight lidded container or cover tightly with plastic wrap). Allow to marinate for at least 4 hours, or up to two days.
• Butter one side of each piece of bread. Lay bread buttered side down and cover every other piece with a single layer of brie cheese. Use a slotted spoon to remove the berries from the vinegar, and press three or four slices into the brie on each sandwich. Sprinkle each with two or three strands of fresh basil. Top with a second piece of bread, buttered side up.
• In a large frying pan or on a griddle over medium-low heat, cook the sandwiches, flipping often and flattening them gently with the bottom of the spatula, until they’re golden-brown on the outsides and the cheese is melted inside, about 10 minutes total.
• Serve immediately.

More melty-gooey-good grilled cheese recipes:

• White Pizza Grilled Cheese – for-real deliciousness.
• Artichoke Arugula Pesto Grilled Cheese – yesss.
• Spinach & Artichoke Grilled Cheese – like the classic dip, only better. Proof that’s possible!
• Chipotle Butternut Squash & Pepper Jack Grilled Cheese – spicy!
• Cranberry, Pear, & Brie Grilled Cheese – perfect for using up leftover cranberry sauce. (Make extra sauce so you have an excuse!)
• And even more grilled cheese sandwich recipes – 32 melty, gooey, savory, fruity, and just plain over-the-top grilled cheese sandwiches.
• How to Make a Perfect Grilled Cheese Sandwich – because basic is never bad! Here’s how to do it just right.

Do More with Strawberries

Grow your own strawberries – you won’t regret it (Sunset Magazine) :: Find a local farm where you can pick your own strawberries – pounds and pounds of ’em! :: Whip up a perfect glass of fresh strawberry lemonade :: Or go for a beverage with booze – make some refreshing White Strawberry Lemon Sangria :: Make this stunningly gorgeous Spring Berry Salad with Lemon Verbena Vinaigrette (Oh My Veggies) :: Or bake a batch of hearty whole grain strawberry banana bread (Simple Bites)

The post Balsamic Strawberry & Brie Grilled Cheese Sliders appeared first on Kitchen Treaty.

This amazing salad combines sweet strawberries with salty feta along with the zip of red onions and the nice crunch of toasted almonds. The vinaigrette makes it, though. The honey and balsamic vinegar set off the flavors of the salad just so. The optional balsamic-and-fresh-basil marinated and grilled chicken is tender, moist, and full of flavors that complement the dish perfectly – and it’ll make the carnivores in your life happy.

(more…)

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Asparagus is one of the sure signs of spring, and around here, signs of spring practically make us giddy. Goodbye, dreary Seattle winter. Hello, sun.

This super-simple marinated asparagus recipe is a great make-ahead dish for busy weeknights or parties – it’s ready, just waiting in the fridge, whenever you are. It comes together in less than 10 minutes, then your refrigerator and the marinade do all the work. Perfect!

Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Happy asparagus eating, and happy spring!

Prefer something a little more lemony? Try my Lemony Marinated Asparagus!

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Balsamic Marinated Asparagus

This easy marinated asparagus recipe comes together in just a few minutes. Balsamic vinegar and garlic add a hefty dose of flavor, sugar mellows it out a bit and red pepper flakes add a nice little kick.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Author Kare

Ingredients

• 2 pounds asparagus
• 3/4 cup olive oil
• 1/2 cup balsamic vinegar
• 1 tablespoon sugar
• 4 garlic cloves minced
• 1 1/2 teaspoons red pepper flakes

Instructions

•  
• Snap off the tough ends of asparagus and wash asparagus thoroughly.
• Cook asparagus in boiling water for about two minutes, until it’s bright green and just beginning to get tender. Drain.
• Place asparagus in a large bowl of ice water to stop the cooking. Drain.
• Lay asparagus in a 13″ by 9″ baking dish.
• In a small bowl, whisk together the olive oil, balsamic vinegar, sugar, garlic, and red pepper flakes.
• Pour over asparagus.
• Cover dish with plastic wrap and place in the refrigerator.
• Chill for about 8 hours.
• Using tongs, remove asparagus from marinade and serve.

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