Kick back this summer with pork and peaches, which are always a sweet combo. Roasting the fruit makes it syrupy, and you can bake everything on a single sheet pan. 

What You Get

Peaches 

Broccoli di Ciccio or baby broccoli 

Salt-and-pepper pork sausages 

Green garlic yogurt 

Sesame dukkah (Egyptian seed-and-spice blend)

What You’ll Need 

Olive oil 

Salt

Makes 3 servings 

Active Time: 15 minutes  

Total Time: 25 minutes  

Step 1

Preheat the oven to 475°F. Line a sheet pan with foil.

Step 2

Cut the peaches into wedges, cutting around and discarding the pits. Trim and wash the broccoli. Combine the peaches and broccoli in a large bowl, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. 

Step 3

Arrange the peaches and broccoli on half of the prepared pan. Arrange the sausages on the other half and lightly drizzle with 1 teaspoon olive oil. Roast until the sausages are browned, the broccoli is tender, and the peaches are juicy, 15 to 20 minutes. 

Step 4 

Transfer the sausages to plates with the roasted peaches and broccoli on the side. Add a dollop of green garlic yogurt, sprinkle generously with the sesame dukkah, and serve warm.

Contains: milk.

Note: sausages may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausages are thawed, usually in about an hour.