Unfortunately, I couldn't keep up with myself. Despite eating them by the handful, and making an assortment of berry jams and desserts, I ended up freezing many of them, wishfully thinking that they would come in handy when the fleeting summer berry season was over. I'm making good on my promise now with a luscious "Berry Noir" sauce - a reduction of blueberries, blackberries, Pinot Noir and balsamic vinegar.
Flakey, wild Salmon filets nestled atop an earthy sage parsnip puree and drizzled with this rich berry sauce make for a dramatic and sumptuous meal.
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