Better Homes and Gardens recently published a new canning magazine, with tons of exciting and flavorful-sounding recipes inside. So, of course I had to buy it. And I had to make something out of it. Behold… Soooo pretty! Anyway, I “like” quite a lot of canning pages on Facebook and decided to share. Which ended up with my beans being featured on SB Canning’s blog, along with the recipe. And as a side note, the recipe over there uses white vinegar. I used white wine vinegar. So ya know… I can’t find the magazine online anywhere for you to buy, but here is what it looks like. I purchased…

By Whitney Donohue Moapa Valley Progress Dave Sterling’s melons are incredibly flavorful, and you could really just chill them and eat up. But the melons are so tasty that I thought it would be fun to try something different with them as well. I really wanted the melons to have a starring role in dinner, so I created this melon salsa, which is sweet and spicy at the same time. Paired with the spicy grilled shrimp, the melon really stands out but doesn’t overwhelm. Spicy Shrimp Tacos with Melon Salsa Serves 4 (with salsa left for chips) Spicy Shrimp Tacos 1 lb shrimp, shelled and deveined ½ tsp salt 1…

Ok, before you freak out at the weird combination…just trust me. Trust me. I have to tell you I thought it was weird too, but I am always willing to take a gamble and try out new flavor combinations. That and the fact that I still have a zillion peaches from the case I ordered a week ago… But really, trust me. The acidity of the tomatoes cuts the sweetness of the peaches. The sweetness of the peaches cuts the acidity of the tomatoes. It is seriously a match made in heaven. And something that should only be enjoyed in summer…because peaches are a summer fruit, and you shouldn’t be…

This uses produce from my Bountiful Basket, although the corn is from a couple of weeks ago. I got some in my basket, but at the same time, it was on sale at the grocery store, so I had a LOT. I cut it off the cobs, blanched it, and froze it in quart sized bags. And it’s white corn–YUM!  Anyway, in this week’s basket I had peaches and limes, and I had green onions on hand, so I didn’t have to go to the store for anything (always a plus!). Peach and Corn Salad kernels from 2 cobs of corn (or about 2 cups), cooked 2 peaches, pitted and…