Happy Monday everyone!  I was already peeking around @lenasveganliving's #fruitsandveggiesmonday contest, and wow there are some really fantastic entries this morning!  With new people entering and all of the regulars continually stepping up, if you like food at all you need to check out what everyone is serving up.  I am inspired and motivated every week by Lena and everyone else who takes part to keep this Monday tradition thriving.

This week I have a yummy bowl full of goodness that will hopefully inspire a few of you, as well.  If you follow me regularly, you know I am having a glorious foodie summer immersed in all of the local produce.  Between going fruit picking multiple times and hitting up the farmers market like clockwork every Saturday, my little heart is satisfied and my cup is full...and my plate...and my bowl.  If @dksart isn't going with me, he knows to grab the big cooler and stick it in my trunk before I head out Saturday morning to stash all my goodies while I go in to work.

I grabbed a few different things this time around.  The cantaloupe was making its first appearance, so I have something up my sleeve for that juicy bit of fruit later this week.  I also got some Zephyr squash because it was just so pretty.  I finally got my hands on some of the baby eggplants, as well!

Of course there are a few summer staples I just can't pass up each time.  The lady peas, pinkeyes, and butter beans are on my regular menu now.  I made a yummy dip last week with the lady peas, so this week thought it would be nice to leave them whole to provide texture and the protein element for my latest BBQ bowl concoction.  They cook up at the same rate as the pinkeye peas, so I simmered those together for my bowl.

No bowl comes together without a good sauce.  I had been thinking about using peaches for a BBQ sauce ever since I made a strawberry version a few months ago.  Luckily we still have some of our harvest from last week left that are now perfectly ripe and juicy!  I'll share the sauce recipe first, then we can put together the bowl. :)

Peach BBQ Sauce

Makes about 1 1/2 cups

• 4-5 ripe peaches, pitted & quartered
• 1 chipotle chili pepper in adobo sauce
• 1 small fresh jalapeno, seeded & roughly chopped (optional)
• 3 tablespoons organic tomato paste
• 2 tablespoons molasses
• 2 tablespoons low-sodium tamari or liquid aminos
• 2 tablespoons black cherry balsamic vinegar (sub regular balsamic if needed)
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder

Place all of the ingredients in a blender or food processor and blend until completely incorporated and smooth.  Taste and adjust any ingredients to your liking.

Pour into a medium saucepan.  Bring just to a boil, then simmer on low for 30 minutes to let all of the flavors meld together. Stir occasionally to prevent sticking.  Use as is for a sauce, or slather over your favorite veggies and beans to cook some more!

To put together my bowl, I sliced up the eggplant and slathered on a little of the sauce before placing it on a grill pan.  Cook about 5 minutes on each side, or until done.  I also roasted chopped sweet potato for a starchy element.  So the bowl included:

• chopped kale
• roasted sweet potato
• cooked lady & pinkeye peas
• BBQ grilled eggplant
• sprinkle of pecans
• drizzle of peach sauce

Yeah, it was as good as it looks!  A little spicy with the peppers in the sauce, but the sweet peas and potato helped to balance it out.  @dksart thought the eggplant was bacon at first.  I wasn't necessary going for that, but it works. ;)

The local fruits and veggies are definitely my muse right now.  I am sure I will hit some lulls in creativity again at some point, but right now I am feeling quite inspired to continue making my own take on classic produce!

Have a healthy and happy week everyone!