Funny thing. Every week when I sit down to write these newsletters - I always want to give you a little life update but I realize I have actually no idea what I did all week. So I always go look at my iPhone photo album to remind me. But this week was literally just Reggie and food. Which means I was either too busy actually living to document it and I just can’t remember… or I’ve been working my caboose off. Probably both. Either way, nothing too exciting to report. Yet.
ANYWAYS. Today’s recipe was a journey. What started as a sheet pan situation migrated to the stovetop, we evolved from rice to orzo, and then from a creamy base to herby. And finally the corn - brilliant in theory but cut after testing confirmed it just didn’t belong here. Shocking, I know. But I’m really happy with where we landed, and I will say: I am completely sick of meatballs right now. Only because we ate about seven variations of them this week though, and I wouldn’t have kept going if they weren’t worth it. Trust me.
I also truly love peaches but they go soft so fast and I’m constantly disappointed. This is the perfect cure for this to use the ones you didn’t get to in time.
Fair warning: this is not the most gorgeous dinner (she was tough to photograph). But sometimes the flavor does all the talking!
peach glazed meatballs with basil orzo
TOTAL TIME: 45 minutes
SERVES: 2-4
peach ripeness: you want them ripe enough to soften and release juice into the sauce. If yours are firm, add an extra splash of stock and cook the sauce a little longer. If less ripe, you also may need to add more honey, so trust your gut and your tastebuds.