4th of July

Recipe: Tangy Carrot Slaw — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman)

This carrot slaw is sweet and tangy, due to a slew of Dijon mustard in the dressing, and bright and fragrant, thanks to a heap of sliced scallions. It's a salad that hits all corners of your taste buds. It makes a light, flavorful lunch on its own but also begs to be paired with a simple roast chicken for dinner. Need a potluck side? This slaw is also begging to be just that, seeing as it's something that only gets better as it sits in the bowl.

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Recipe: Red Fruit Salad with Lemon-Vanilla Bean Syrup — Jewels of June

(Image credit: Linda Xiao)

I suppose one could make the case that dressing a fruit salad is a bit like gilding the lily, especially when the fruit is at the height of season. To that argument I say, a little extra bling never hurt anybody!

In this fruit salad from Yossy Arefi, the bling comes in the form of sweet-tart lemon-vanilla bean syrup.

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How To Make Easy Refrigerator Pickles — Cooking Lessons from The Kitchn

Even as a self-proclaimed pickle-lover I can hardly find the time to either slowly ferment or make canned pickles. But you know what I can make quickly and efficiently? Refrigerator pickles — and they taste just as good as anything you'd can yourself. These pickles require only slicing vegetables, boiling a brine, and then cooling for 24 hours in the fridge. The result is cool, crisp pickles ready for your next afternoon snack.

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Recipe: Turkey Avocado Burgers — Wine and Dine

(Image credit: Joe Lingeman)

These turkey burgers look beef burgers straight in the face and make them quiver a bit. These are far from the wimpy, dry-as-sandpaper turkey burgers you've had before. Instead, they are juicy, spicy from chili powder and cayenne, and fragrant from cumin and chopped shallots. Topped with melted Monterey Jack and lime-scented avocado mash, this is how you make a turkey burger that people will actually want to eat.

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How To Make Crispy Corn Fritters — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Making fresh summer corn into crisp corn fritters is one of the fastest ways to turn corn on the cob into a hearty dinner (or breakfast or a snack, really). Corn fritters are essentially a quick corn cake batter studded with fresh corn, jalapeños, and chives that's gently fried in a slick of oil. The resulting fritters have a thin, crispy exterior with a soft and moist center that's full of crisp-tender vegetables.

This classic recipe also makes a fine fritter from frozen corn too. These corn cakes can serve as a meal on their own with a sauce for dipping, as a side for grilled or roasted meats, or as a vehicle for fried eggs for breakfast. What I'm saying here is that this corn fritter recipe is one you'll want to know by heart so you can make it any time the craving strikes.

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Recipe: The Ultimate Grilled Zucchini Salad — Quick and Easy Weeknight Sides

(Image credit: Joe Lingeman)

When your garden is awash with zucchini and yellow squash, grill them into submission and make this fork and knife salad. Chunky zucchini are grilled until smoky and tender and then tossed in a bright lemon vinaigrette while still warm so that the squash gets a chance to soak in all that flavor. Creamy crumbled feta cheese and chopped fresh mint finish off this easy summery side dish that can be served next to grilled meats or even stuffed into warm pita bread for a vegetarian lunch.

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