In addition, they taste great and are abundant this time of year.

Chef Geoff and Rocky look into the different ways to use berries with your savory dishes in order to enjoy the tart flavors without having to wait for the desert pie. We top a seared halibut with a raspberry salsa, we cook a pomegranate reduction with a seared duck breast (and analyze whether the pomegranate falls into the berry category), we cook scallops in a blueberry sauce and save a few of those blueberries for a fresh blueberry cucumber and feta salad. Tune in for a little fun and some great recipe ideas…

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