Ocassionally, I find myself at a loss as to what I'm going to do with a particular ingredient. You know what I mean... You stare at the ingredient for what feels like an hour and keep thinking to yourself, "what on God's green earth am I going to do with this?!" We've all been there, right? Or is it just me....
Recently, I had the privilege to visit King Family Farm
and enjoy one of their fabulous Farm to Fork dinners. This one was hosted by The Loft #5
. Needless to say, it was absolutely delish and the setting brought it all together to make for an absolutely gorgeous evening.
At the end of the night, the Farm's Shelby King
handed me a huge bag of white peaches, plums and some blueberries/ (Suffice it to say, the blueberries didn't quite survive the trip home... they proved too irresistable! nomm, nomm, nomm!)
Ok, so back to my point here - Minus devoured blueberries, I'm now stuck holding a giant bag of white peaches.....(crickets)... yup, thought so.... I'm thinking, "I need to do something with these."
I know, I know, “just eat them, Assunta!” but, really, there were so many that there was no way I or my family would be able to eat them all, before they spoiled.
Soo.... ever the entrepreneuring foodie, I did what I always do: I looked in the fridge to find the treasures that would soon become tonight’s dinner. I combined the ingredients below to create a delicious, healthy, farm to fork meal that was effortless, tasty.... and saved me from letting a big bag of peaches go to waste.
I hope you’ll try it and enjoy it as much as I did! The peppers give heat while the peaches and plums add the sweetness. So, so good!
½ tbsp Chef Paul Prudhomme’s Magic Seasoning Blend
¼ tbsp Paprika
salt and pepper to taste
I cooked this all in the oven on 400 degrees in a corningware baking dish covered with tin foil for an 1 ½ hours.
I served it with organic jasmine rice.
Try some of the other amazing recipes we created with those peaches: