Warm Balsamic Bok Choy Salad
Gooey goat cheese and rich, sweet balsamic vinegar…and bok choy? You bet. This super-fun twist on ingredients that are normally considered Italian just works. We dare you to try it and tell us we're wrong.
Gooey goat cheese and rich, sweet balsamic vinegar…and bok choy? You bet. This super-fun twist on ingredients that are normally considered Italian just works. We dare you to try it and tell us we're wrong.
We've given Korean short ribs a Canadian touch by marinating them in a sweet, tangy blend of balsamic vinegar, maple syrup and Dijon. Korean-style ribs are sliced super thin, so they soak up the flavours and cook in minutes.
To create this decadent tart, sweet spring bulb onions get cozy with mustard, balsamic vinegar and honey. A generous shower of Gruyere cheese over the pastry ensures a crisp, golden-bottomed crust. Serve with a simple tossed salad or grilled asparagus.
Here's how to use inexpensive balsamic vinegar to create some of the depth and roundness that you'd find in an aged balsamic. Drizzle the syrup over strawberries or Parmigiano-Reggiano cheese, or brush it on chicken as it comes off the grill.
Steak and strawberries? So you might ask with part surprise, part trepidation. However, much like a relish or chutney, the sweet-and-sour mélange of balsamic vinegar and strawberries makes a fine companion to the peppery beef. Serve with Micro-Grilled Fries.
Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.
When time is of the essence, a filling dinner salad can be a real life-saver. We've jazzed this one up by cooking the chicken in a tasty mix of sweet honey and tangy balsamic vinegar. Serve with crusty bread for a satisfying light meal.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
When we entertain, I love a serving a caramel apple topped Brie. I adapted the recipe to use in a chicken dish. It is easy, flavourful, and company loves it. The saltiness of the bacon, the sweetness of the topping and the crunchiness of apples, pecans and cranberries all work well together. I serve it with a wild rice, pecan and mushroom side dish. Any green salad works well, especially one with a bit of tartness, Balsamic vinegar or Dijon mustard. Citrus is also nice.
