It is not exactly strawberry season in Quebec right now, but tons of California strawberries have arrived and supermarkets are putting them on sale. I got two containers for $5 this week. The problem with imported strawberries is that they are not at their sweetest, so I had to add to it in order to bring out the sweetness.
A sprinkling of sugar probably would of been sufficient, but am trying to cut down on that. As I was rummaging through my cupboard looking for inspiration, I noticed some balsamic glaze I had lying around. I can’t make up my mind whether this is a dessert dish or a side dish type salad because it comes out nice and sweet. Great on its own but amazing as a side with chicken or turkey. I would venture probably good as an accompaniment to pork as well.
On a side note, I am embarking on a primal eating challenge for a month. Some also call this the paleo diet. Basically it will involve cutting out as much processed foods from my diet and eating whole foods. There are actually a bunch of rules for this diet, but I will post those on a seperate blog (I’ll put up the link once I create the blog. And because this is an experiment, I will do in on blogger for now). In the meantime, if you are interested in getting more information on primal eating and lifestyle, check out Mark’s Daily Apple. I will keep putting up my recipes on Culinary Escapade.
Anyway, back to the scheduled programming. Here’s the recipe for the strawberries:
Balsamic Strawberries
1 lb strawberries, hulled and quartered
2 tbsp balsamic glaze
a dash of freshly ground pepper
Method
- Put all the ingredients in a bowl and gently toss to combine. Allow to sit 15 minutes to allow the flavors to blend before serving.
