I went raspberry-crazy when I brought home my raspberries from Ollin Farms. Why not add some to the BBQ sauce I was making?

For this simple BBQ sauce, I combined:

Lately I’ve found a whole new appreciation for roasted beets. They are really good and subtly sweet, which covers up the earthy flavor I often associate with beets.

I got some large beets from Ollin Farms in my CSA, smiled, and decided they were perfect for roasting. To roast beets- wash them well, drizzle a little olive oil on top, put them in an oven safe dish or wrap them in foil, and bake at 375 for 30-60 minutes, depending on the size of the beets. Mine here took a full hour.

When cool enough to touch, remove the skin. It should peel off very easily. I sliced my beets and served them with fresh raspberries, chives, and a little champagne vinegar.

Enjoy.

What a fantastic day! First, my friend gives me a beautiful bowl that she made.

Then, I bought raspberries from Ollin Farms. They look gorgeous in my new bowl. I snapped a quick photo because I have been shoveling them into my mouth. I have no self control around freshly picked raspberries.

I love raspberries, and I love spice, so why not marry the two together into a chipotle sauce?

Ingredients:

• 1 cup raspberries, fresh or frozen
• 1/2 cup white wine
• 2 tsp garlic powder
• 2 tsp onion powder
• 3 tsp chile chipotle powder
• 2-3 TB evaporated cane juice
• 1/2 tsp sea salt
• 1 TB apple cider vinegar
• 1/2 tsp liquid smoke

Start by heating the raspberries in wine. Bring this to a boil and drop the temp a little while adding the rest of the ingredients, stirring well until the fruit breaks down and becomes a sauce. Make sure you like the spice level before serving. Add more chile chipotle powder if you like things spicy, or more sugar if you like it sweeter. I made this specifically for Raspberry Chipotle Scallops and Shrimp. Enjoy.