We get a CSA box every Friday, some weeks I manage to plan meals and use the food in a timely manner, and other weeks when Thursday rolls around I open the fridge and realize that I still have a drawer full of veggies, and a bowl full of assorted fruit on the counter top.
This week I had leftover corn on the cob, a lone green bell pepper, and peaches. Thankfully it has been freakishly cool this summer, so warming up the oven wasn’t a problem.
The peaches were easy, I made a modified version of Smitten Kitchen’s Strawberry Rhubarb Crisp Bars swapping out the cup of strawberries and the cup of rhubarb for two cups of very ripe peaches (I skipped the extra tablespoon of sugar, the peaches were sweet). This is excellent for breakfast, or a snack, or as dessert, or really any time. It keeps well in the fridge for a few days, and reheats nicely in our toaster oven.
The corn and bell pepper went into corn bread. I mixed up two boxes of Jiffy Corn bread mix, added in a few cooked strips of bacon (crumbled), as well as some cheddar. I took the corn off the cob, and chopped up the bell pepper. I baked it in a well-greased pan, following the directions on the box, and then whipped up a batch of honey butter.
Oliver ate the bacon bits, Patrick ate the bacon and green pepper. Both picked around the corn bread, both wanted more honey butter.