Recipe: Strawberry-Yogurt Popsicles — Snack Recipes from The Kitchn

Summertime! Is there anything better than a cool, creamy popsicle on a scorching hot afternoon? Or for that matter, a scorching hot morning? These fruity yogurt pops can serve as both breakfast and afternoon snack, a fact to which I can personally attest. I recommend having a batch in your freezer at all times.

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Why Dehydrating Is My Favorite Way to Preserve Oregano — Herb Gardening 101

On any given summer afternoon at my house, you will hear the subtle, constant hum of my food dehydrator running on the back porch. I devote its use entirely to drying herbs. I'm reminded by its faint sound that it is capturing my garden's peak aromas and flavors and saving them for a later date. And oregano is always in rotation.

Of course, I will be tossing fresh oregano leaves in all things tomato-based over the next few months, so why am I not just eating it all up with reckless abandon? Oregano has a little secret: It is one of the only herbs that tastes so good dried that you would use it, even if a fresh version is available.

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Recipe: Baked Summer Squash — Side Dish Recipes from The Kitchn

Turn your back for five minutes and suddenly there are zucchini a foot long in every vegetable garden. Summer is in full swing, and summer squash (zucchini, yellow squash, crookneck squash, and pattypan squash) are super versatile; great shredded as a raw salad, grilled with garlic, or, as I did this week when it was too hot to stand over my grill, baked with a generous coating of breadcrumbs and Parmesan.

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10 Tips to Give Your Vegetables a Long and Happy Shelf Life — The Vegetable Butcher

We all experience it — the anxiety that comes with bringing fresh produce home from the market, a little worry that settles in around day three when you haven't yet used the new inventory. The first day holds so much promise and excitement for all the potential dishes that will come. There's a new recipe for cauliflower hummus (wink, wink) you want to try. You expect to cook a beautiful bunch of Swiss chard with garlic and herbs, and wilt it down into a frittata filling. There are zucchini, eggplants, and peppers you plan to stew into ratatouille.

One crazy work day after another and all of a sudden you feel an overwhelming sense of concern (and guilt) that you won't get to those veggies before they expire. You can almost feel the spinach wilting, the cucumbers shriveling, and the heirloom tomatoes leaking their juice onto your kitchen counter.

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10 Tips to Give Your Vegetables a Long and Happy Shelf Life — The Vegetable Butcher

We all experience it — the anxiety that comes with bringing fresh produce home from the market, a little worry that settles in around day three when you haven't yet used the new inventory. The first day holds so much promise and excitement for all the potential dishes that will come. There's a new recipe for cauliflower hummus (wink, wink) you want to try. You expect to cook a beautiful bunch of Swiss chard with garlic and herbs, and wilt it down into a frittata filling. There are zucchini, eggplants, and peppers you plan to stew into ratatouille.

One crazy work day after another and all of a sudden you feel an overwhelming sense of concern (and guilt) that you won't get to those veggies before they expire. You can almost feel the spinach wilting, the cucumbers shriveling, and the heirloom tomatoes leaking their juice onto your kitchen counter.

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Recipe: Strawberry Syrup — Gift It!

With BBQs and the season of outdoor entertaining upon us, don't get caught empty-handed heading into your next get-together. When a bottle of wine won't do, try making your own hostess gift! At the peak of strawberry season, turn a basket of these juicy gems into some DIY strawberry syrup to gift to friends and family.

An edible gift is one of the most practical yet personal items worth sharing. Before your next backyard cocktail hour or dinner party spent under the stars, whip up a batch of this strawberry syrup to present to your host.

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