Brighten Up Summer Veggies with Berries

For those of you who don't like your fruit and veggies to mix, I understand.  I have never warmed to the idea of having raisins or cranberries on my salad.  I don't even want anything to do with a fruit vinaigrette.  Which makes it all the weirder that I can't stop serving beautiful fresh berries with the best green veggies of the season.  Back in the winter, that was Brussels sprouts.  For the last couple months, it's been fresh green beans.

Incorporating cooked berries into your dinner, whether mixed with your veggies or served over top of your protein (as pictured, with lightly seasoned scallops) is extremely easy and adds a bright touch of sweetness that contrasts nicely with your other flavors.  Pick the berries of your choice; I like blackberries or strawberries (cut into halves) since these are generally more resilient than their berry siblings and large enough to stand up to the other flavors involved.  Cook them in a hot skillet with just enough coconut oil so they won't stick, a splash of vinegar, and a small spoonful of a sweetener.  I like blackstrap molasses to keep things from getting too sweet, but honey will work just as well.  A little salt and pepper, and you're ready to go.

Your berries will cook very quickly.  If the skillet is hot when you add the berries, you're looking at maybe 90 seconds for blackberries and a little bit more for strawberries.  You'll see their surface color change a little as they cook.  As soon as you see that change, turn them to get another side, and get them off the heat quickly.  If you're mixing with veggies, just take the berries from the pan and leave the rest.  If you'll be topping seafood or meat, there should be some yummy goo alongside the berries in the skillet (depending on how much molasses and vinegar you added) that will make a great sauce.  For my scallops, I had only seasoned them with salt and pepper, but some spices with a little bit of smokiness or heat could also be delicious.

So to recap:

You'll need: 1) blackberries or strawberries; 2) oil (I use coconut); 3) vinegar (try balsamic or red wine); 4) sweetener (molasses or honey--agave may be too much; and 5) salt and pepper.

Cook in a hot skillet, and watch closely.  When berries start to change colors, turn gently and remove from heat within 30 seconds.  Mix berries with green veggies (green beans, Brussels sprouts, maybe even broccoli) or spoon, with the liquid left in the pan, over your protein.  Enjoy!