Strawberries aren't only delicious in sweet treats like pie and atop shortcake! With the new cookbook Strawberry Love, you'll discover options for savory dishes, too.
James Beard Award winner Cynthia Graubart offers "45 sweet and savory recipes for shortcakes, hand pies, salads, salsas, and more." I chose to use her recipe for Strawberry-Onion Jam, trying it on grilled chicken breasts and, the following day, on ricotta toast. As with many dishes, the leftover jam was so much better a day later! Try grilling your bread -- I used Italian -- before smearing it with ricotta, piling on the jam and sprinkling with fresh chopped strawberries and basil, and you may find your next favorite summertime snack.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, sliced (I used red onion)
- 1/4 cup balsamic vinegar
- 1 cup chopped fresh strawberries
- 1 cup water
- 1-2 tablespoons firmly packed brown sugar
- salt and freshly ground black pepper
Directions:
- Heat a large skillet over medium heat. Add the oil and onions, and cook for 2 minutes. Reduce the heat to low and cook the onions until wilted and starting to turn brown, about 20 minutes, stirring occasionally.
- Stir in the vinegar, strawberries, and water. Increase the heat to medium and cook until the strawberries have softened, about 5 minutes. Add the brown sugar, salt, and pepper to taste. Cook until the sugar is dissolved, 1 to 2 minutes. Transfer to a bowl and cover to keep warm.
Other recipes in Strawberry Love include Sour Cream-Strawberry Waffles, Gluten-Free Strawberry Doughnuts, Strawberry Gazpacho, Fish Tacos with Strawberry Salsa, Stunning Strawberry Summer Birthday Cake and Strawberry-Mint Sorbet. It's available upon request from Whitehall Public Library by calling 412-882-6622, or in our online catalog, here.