Whitney Donohue

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…

I know, I know. I’ve been MIA for a while. I attribute it to a new-veg funk. Being veg and trying to figure out what to eat got very overwhelming. So I was cooking normal for my family and eating very blah for me. It’s not easy. 🙂 I’ve been trying to change that though. Lots more searching on the internet. I spent a week with my daughter in Cedar City, where she did the cooking for a change (she’s veg too). I also joined a fruit and veggie co-op called Bountiful Baskets. The basic premise is this: At the beginning of the week (Monday – Tuesday OR Tuesday –…

Have I mentioned that I am always changing up recipes? Well, it’s true. This time I changed up my own recipe…the one for Black Bean Enchiladas. It was yummy, though. Black Bean and Spinach Enchiladas 1 medium onion, chopped 1 tbsp olive oil 1/2 of a (16 oz) bag of frozen sweet corn 3/4 cup salsa 3 cans black beans, drained and rinsed 2 pkgs frozen chopped spinach, thawed, and squeezed dry 2 (10 oz) can green enchilada sauce 24 corn tortillas Spray 2-11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5…