Why pay an absurd amount of money for a teensy bag containing a couple shriveled slices when you can make a slew of slightly sweet, somewhat tart, eminently easy dried apples yourself?
Cayenne. Paprika. Pepper. Chili powder. Remarkable how something so simple can taste so complex. Many thanks, whoever you are, Donnie.
Less a recipe than a reminder of the divinely dulcet tones of roasted garlic, this little number has countless applications. Well, almost countless. We’re at 107…and still counting.
This stunning little sauce comes together with ease, imparting a vibrant sweet-tart-crunchiness to practically anything you can think to bestow it upon.
Tomatoes, tomatoes, tomatoes. When you’re inundated with ‘em, there’s just one thing to do with ‘em. Make sauce. Then avail yourself of a nifty tip for space-challenged freezers.
Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.
Not your everyday vinaigrette, this one pushes the amount of balsamic to epic proportions—to great effect. Drizzle with impunity to lend anything oomph.
Traditional ratatouille gets sliced, diced, deconstructed, and reimagined–pickled, too–in this fashionably brilliant approach to summer surplus.
Puree tomatoes, cukes, bell peppers, bread, vinegar, garlic, and olive oil until smooth, toss in the fridge until mind-numbingly cold, then slurp and sigh.
Magnificently sweet, outrageously vibrant, unconscionably healthful, and altogether lovely. That’s what we think of these juice pops. Dare you to guess the ingredients.
The antithesis of gazpacho, this robust soup jumbles tomatoes and onion and balsamic and blasts them in the oven for unparalleled cool weather comfort.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, heck, with anything you please. Tofu, anyone?
You can’t prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this unerringly precise recipe.
Think the color of these crazy crimson-colored, Caribbean-inspired ice pops is flamboyant? Wait until you experience the taste.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
The defining aroma of an Atlantic boardwalk comprises three things: salty sea air, peanut oil, and Old Bay. You’ll find two out of three in these fries. Not bad.
Yup. Ice pops. But forget about pleasing the kids. These lovelies have refined flavors—spicy mango with a lick of lime–sure to woo the sophisticate in you.
These popsicles are just as satisfying as you’d expect from that strawberry-smudged face and its expression of unabashed happiness.
Parsley, sage, rosemary, and thyme…hum…actually, basil and oregano usurp sage in this lemony marinade that’s quite lovely, even if it doesn’t conform to the lyrics.
As the title promises, this recipe is simple. Maybe even beyond simple. Even so, this seasonal must tastes like summer in a can.
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