Christine Pittman of Cook the Story Blog, has done a wonderful job developing a beautiful recipe highlighting one of Georgia’s favorite fruits, Peaches! We are excited that she came on board with us and was willing to promote the mission of encouraging more fruit and vegetable consumption.
While Christine doesn’t hail from the state of Georgia she does however reside in one of our neighboring states, Florida. Her passion for fruit and vegetables runs deep as she is a brand ambassador for several regional and national brands including Produce for Kids. Christine’s Pinterest Board titled “Eat Your Veggies” is named appropriately for what she enjoys to write about most.
**Christine has received compensation for her time and efforts in creating this post. All thoughts and opinions are Christine’s.
Once upon a time when I thought about peach recipes I thought about dessert. That changed when I was served a salad with peaches on it at a friend’s wedding. The peach added sweetness, juicyness and a bit of tartness to the savory salad. It was my favorite thing about the meal.
That salad inspired me to make my own. The dressing is simple, just honey, lemon and a bit of mustard. There’s feta on there and some fresh basil leaves. But what makes it amazing are the grilled peaches. Yes, grilled. Soooo good.
After that salad, I got more playful and made a fresh salsa with peaches and Vidalia onions. That went onto hotdogs, got spooned onto rice and scooped into shrimp tacos. It’s a winner of a recipe.
And now here I am today with another unexpected peach recipe. This recipe came about when I was thinking about the fact that many kids (and some grown ups) don’t like Brussels sprouts. What could I add to them to make them more palatable?
I turned to my sweet friend the peach to counter Brussels sprouts’ bitterness. Also in there, bacon. The salt and flavorful fat make everything taste better. Vidalia onions, maple syrup and a touch of lemon juice went in to round things out and finish the dish.
You’re going to love this. Not just because it tastes great. Not just because it turns everyone into Brussels-sprouts-lovers. But because it’s a cinch to make. Here’s what you do:
Slice a Vidalia onion.
Trim your Brussels sprouts.
Cut them in half. Discard the ends but if any leaves fall off, do keep them in the recipe. Those get nice and brown when cooked. So much flavor there!
Slice up two juicy luscious Georgia peaches.
Cut the slices into strips and then into cubes.
Fry up some bacon in a frying pan. Take it out of the pan. Discard all but 1 tablespoon of the fat. To the fat add your onion and Brussels sprouts, salt and pepper. Sauté until everything is turning nice and brown and the sprouts are getting tender.
Add the peaches, chopped bacon and some maple syrup. Stir over the heat just until it’s warmed through. Remove from heat and add some lemon juice and a good pinch or two of salt. Eat!
Gosh, doesn’t this just make you want to run out and get some peaches right now? I know I can’t wait to make this recipe again.
For more delicious produce recipes, check out the Produce Bites Facebook Page. So many great fresh ideas on there!
Recipe: Brussels Sprouts with Peaches and Bacon
Prep Time: 10 minutes
Cooking Time: 15 minutes
- 6 slices bacon
- 1 Vidalia onion, sliced
- 1 lb. Brussels sprouts, trimmed and halved
- Coarse black pepper
- 2 peaches, chopped
- 2 Tbsp. maple syrup
- 1 tsp. lemon juice
- In a large sauté pan set over medium heat, cook the bacon until crispy. Remove from heat. Transfer bacon to a plate and discard all but one tablespoon of the fat.
- Put pan with bacon fat over medium-high heat. Add the Vidalia onion, Brussels sprouts, ¼ teaspoon salt and 1/8 teaspoon coarse black pepper. Cook stirring occasionally until sprouts are browning and becoming tender, 8-10 minutes. Meanwhile, chop the bacon.
- To the browned sprouts add the peaches, bacon and maple surp. Stir continuously until peaches are heated through, 1-2 minutes. Remove from heat. Add the lemon juice, a pinch or two of salt and a grind of black pepper. Stir gently.