55 saute balsamic recipes

Make amazing sandwiches with this recipe that uses cucumbers, tomatoes and garlic.

Quick and tasty way to prepare asparagus! And very healthy!

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Cold-smoked grilled pompano with a smoked tomato and aged balsamic vinaigrette. A two-stage technique that builds deep smoke and char on a rich Gulf Coast game fish.

Chilled raspberry borscht made with fresh beets, raspberries, red onion, lemon juice, and balsamic. Modern fruit-twist on the classic Eastern European cold soup, finished with a spoon of sour cream.

Smoked and grilled pompano with a raw smoked-tomato and balsamic vinaigrette. A two-stage seafood main that builds wood smoke into the fish and a bright tomato dressing.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

Mahogany mushrooms glazed in balsamic vinegar, tamari, and garlic with a bright squeeze of lime. A savory vegan side dish ready in 25 minutes.

Peachy salsa blended with fresh tomatoes, cilantro, balsamic vinegar, and garlic. A fruity, no-cook salsa that doubles as a fresh pasta sauce in 5 minutes.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Fresh bruschetta topping with Roma tomatoes, basil, oregano, capers, red onion, and balsamic vinegar. No-cook, vegetarian, and ready after a one-hour rest.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

This fresh salad featuring fall pears is a welcome addition to any table. Save time by using pre-washed baby spinach leaves.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Eggplant slices baked with fresh tomato, basil, and red pepper, brushed with a tamari-balsamic glaze. A low-fat, vegan-friendly side dish with almost no prep.