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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Cantaloupe and Honeydew Melon Salsa Recipe

Brought to you by Yelton Manor B&B & The Manor Guest House

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Yield: 6 cups

Ingredients:
1 firm cantaloupe melon, cut from the rind
1 firm honeydew melon, cut from the rind
1 green pepper, seeded
1 red pepper, seeded
1/4 cup fresh cilantro (also called coriander), minced
Juice of two fresh limes

Instructions:
Cut the melons and peppers into very small but definable squares. Combine with cilantro and lime juice in serving bowl and let sit 2-3 hours before serving. This keeps 3 days in the refrigerator, but is best at its freshest.

This extraordinary relish is fabulous scooped onto tortilla chips, but it is a veritable work of art when served with black bean quesadillas or grilled fish.