Cookthink

The flavors of this tart worked quite well together. In particular, the garlic shoots, with their mild garlic flavor, balanced out the sweet-tartness of the balsamic and the light butteriness of the pastry. Read more about this recipe at Cook & Eat.

Pan-Seared Pork Chops with Balsamic Cherries

This is one of those recipes that looks a lot more complicated on the plate than it is in the pan – be sure to prepare the ingredients first, as the actual cooking process goes very quickly. You can use chops of any thickness; very thick chops will take longer to cook, so reduce the heat to medium after the first minute or so of cooking. Read more about this recipe at hogwash.

Spaghetti With Strawberries

Pasta with strawberries? You'll be surprised. As Sfloglia Trattoria discovered when it put a similar pasta on its menu, the balsamic cuts the strawberries sweetness and adds enough acidity to make the sauce taste like a floral, complex tomato sauce.

Pan-Seared Balsamic Baby Squash

Picked before maturity, these little squashes have a crunch and sweetness that is unparalleled in their adult counterparts. I like them best cooked quickly and simply -- I’d hate to overshadow the delicate taste and texture we look forward to all year long. Read more about this recipe at VeganYumYum.

Pizza With Plums, Onions, Gorgonzola And Pine Nuts

You've had plum desserts and plum salads. Now give this unique plum pizza a try. This recipe comes from Mango & Tomato and was the winner of Root Source Challenge: Plum.

Plum Barbecue Sauce

You can baste just about any grilling, broiling or roasting meat with this plum barbecue sauce as it cooks -- it'll lend a beautiful sweetness and depth of flavor. You'll need to stir the sauce more often toward the end of cooking to be sure it doesn't stick to the bottom of the pan as it simmers.

Creamy Citrus And Saffron Soup With Cranberry-Balsamic Meringue

You can use just about any kind of citrus in this chilled dessert soup, but I really like using sweeter varieties, like blood oranges or mandarins. Read more about this recipe at Cook & Eat.

Goat Cheese Cheesecake With Balsamic-Glazed Cherries

Out of cherry season, the cake is delicious on its own, or topped with any fruit compote. Read more about this recipe at hogwash.

Roasted Beets With Orange Dressing

I am not willing to declare a reckless love affair with beets, but these are without question the most palatable beets I have had. Read more about this recipe at VeganYumYum.

Pan-Smoked Tomato Bisque With Saffron Aioli

With the saffron aioli and tapenade on a thin slice of baguette, the presentation is good enough to serve to guests as a main course. Read more about this recipe at The Washington Post.

Balsamic-Marinated Skirt Steak

A 30-minute oil-and-balsamic marinade imparts just a hint of sweetness to skirt steak. Or try oil and garlic for a more pungent flavor. Read more about this recipe at the Washington Post.

Chilled Blueberry Soup

Add 1 or 2 teaspoons of this to a glass of Champagne or Prosecco for a sweet summer sparkler. You could also use it to top crêpes, pancakes, or ice cream. Serve for dessert in chilled espresso cups. Read more about this recipe in Kim Sunée's Trail of Crumbs.