Strawberries with Balsamic Vinegar

prep: 10 minutes

you’ll need…
6 strawberries (small enough to pop in your mouth in one bite)
1 tablespoon aged balsamic vinegar

let’s get to it…
Rinse the strawberries and gently clean with a mushroom brush or damp paper towel.
Remove the green stem. Insert a sharp paring knife into the strawberry next to the white stem cap, angled toward the center core. Carefully turn the strawberry and guide the knife around the stem-cap to cut out the stem in a cone-like shape.
Fill each strawberry with a few drops of balsamic vinegar using an eyedropper or a small spoon. Refrigerate until ready to serve.

Grilled Gorgonzola Cheese and Bacon Sandwich

prep: 10 minutes
cook: 10 minutes

you’ll need…
1 cup arugula
1/2 teaspoon balsamic vinegar (or more to taste)
fresh ground black pepper to taste
2 slices dark rye bread
1 slice (about 2 ounces) gorgonzola cheese
1 slice cooked crispy bacon, chopped
1 slice (about 1 ounce) Swiss cheese
1 tablespoon butter, softened

let’s get to it…
Toss together the arugula and vinegar in small bowl. Sprinkle with fresh ground black pepper; set aside.
Top 1 bread slice with gorgonzola cheese, bacon, arugula and Swiss cheese; cover with remaining bread slice.
Spread outside of sandwich with butter.
Cook in a skillet on medium heat 3 minutes; carefully turn and cook another 2 to 3 minutes or until cheese is melted.