Before I forget, it’s Adam’s birthday tomorrow (Wednesday). He has finally joined the senior citizen status (as he likes to joke) and is officially as old as I am – 28. Ha! Please wish him a happy birthday! I’m sure he’d love to feel some love from my favorite readers. 
Now that we got that out of the way, let’s get to the real topic at hand….
Last week I found myself with lots of seasonal fruit and a desire to take it easy on the sweets. Obviously, sweet seasonal fruit can replace traditional dessert and trust me, I’ve been snacking on peaches like it’s my job for the past month or so. I can’t get enough. It’s always a sad day when I go to a farmers market and they’re out… for the year. Thankfully, we have a bit of time until then so this past week I decided to turn my favorite fruits into some savory dishes… inspired by a few bloggers’ posts and a few cookbooks. 
Since we already got on the topic of peaches, let’s start with a dinner I made last week. Adam was out playing poker with his buddies and that meant that I could whip up whatever I felt like. Nothing was off limits! This was going to be fun….
So I decided to make peach gazbacho, after seeing Sues’ post about it. She was in love with this undeniably refreshing and slightly sweet soup. And it sure looked pretty. 
My peaches came from the farmers market and were incredibly juicy and sweet. I tasted the soup while it was still in the blender and then started playing with the flavors. I didn’t really want dessert for dinner (at least not in soup form) so some acidity and spice were a must. I added some lemon juice, then a mango habanero sauce… still not spicy. Then a whole bunch of hot sauce. Much much better. Dinner was served.
The crunchy fresh pepper and creamy/fatty avocado were great garnishes. A Dr. Kracker flatbread was also a yummy “side.”
Overall – I didn’t love this. I think it still wasn’t balanced enough. I expected more. It sure was fun to play though.
Next up I got up the nerve to make some peanut butter eggs…. kinda. 
I’m not going to lie, I actually enjoyed this breakfast yet this combo still sounds a little gross to me. And then again, I kind of want to make it time and time again. It’s like I can’t get over my own preconceptions. Let’s see what you think about it…
I made these egg, peanut butter and blueberry tacos last Friday, “inspired” by Cara’s recipe. And by “inspired” I mean scared yet intrigued because Jen also swears by the PB&J omelets. It was time.
I fried 1 egg + 2 egg whites, slathered them with some natural pb and stuffed them in these crunchy blue corn tortillas with fresh blueberries.
It’s hard to describe how this tasted. I think the corn tortillas were a bit too forward. That was kind of what threw me off at first, but then the whole thing grew on me as I was eating and I was full for HOURS. Like nearly 5 hours and the only reason I finally ate was because I had a lunch date. This never happens. Go protein and fats is all I can say. How do you feel about this combo?
Now that I thoroughly scared you with my “offbeat” dishes, here is something finally a little more “normal.” Corn muffins. Except with blueberries. Yes, this really works!
I followed this recipe (from Baking with Agave Nectar cookbook) for quinoa corn blueberry muffins and absolutely loved the addition of blueberries to this typically savory muffin. Actually, these guys are still quite savory with just a touch of natural sweetness from the blueberries and mild agave nectar, but they did work wonderfully with sweet spreads like almonds butter and preserves. I’ve been enjoying two at time for breakfast with a giant mug of coffee. Breakfast of champions!
One more comment on this particular recipe – I could taste baking soda in these muffins. I think I’m very sensitive to this as Adam couldn’t detect this. I’m in love with the blueberry/corn muffin combo but will either scale back on the baking soda slightly next time I make these or may even try a different recipe.
PS – I bought a new popover pan to make muffins. I like how they look like little bricks (popover muffin on left, regular muffin pan on right). Such cuties. 
Have you ever used fruit in savory applications? Any success, or was it a bust?
