This sweet-and-sour condiment is loaded with vitamin C and goes with just about anything. Make a big batch to keep in the fridge to serve over steamed veggies or whole grains.
Warm honey in skillet over medium-high heat until liquid. Add strawberries, and cook 10 minutes, or until strawberries are shrunken and soft, but still whole, and liquid is sauce-like. Stir in balsamic vinegar, and cook 2 to 3 minutes, or until sauce is thick. Remove from heat, stir in green onions, and season with salt and pepper, if desired.