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By Sara Moulton The Associated Press

Use orange juice to tame the heat in spicy shrimp dish

Have you ever whipped up a spicy dish chili, for example and realized when it’s too late that you somehow overdid it and added way too much of the hot stuff? Happily, there are two very simple ways to restore some equilibrium: adding dairy and/or sugar. It’s a balancing act performed all over the world. The Indians serve their vindaloo with yogurt.

Summertime herbs make versatile herbed yogurt cheese

If there’s ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant. Happily, this recipe for Fresh Herbed Yogurt Cheese is just the ticket when you’re looking to put a dent in the stockpile of herbs overflowing in your garden or taking up too much space in your refrigerator.

Tomatoes are the stars of Chilled BLT Soup

Everyone knows Joyce Kilmer’s love song to trees ‚Äî “I think that I shall never see/ A poem lovely as a tree.” That’s the way I feel about tomatoes. Accordingly, Chilled BLT Soup puts the “T’’ in BLT. Yes, there’s bacon and lettuce, and some toast, too, in the form of croutons. But the star of this show is the tomato in its season.

Summer squash makes flavourful ‘pasta’ dish

Summer squash reproduces so energetically that calling it prolific is understating the case. Still, why not take advantage of its bounty? Here I slice the squash into long ribbons and employ it as “pasta.” Use a mandoline (be sure to use the guard that comes with it), although a Y-shaped peeler will also work. The resulting “pasta” is more flavourful and less caloric than pasta itself.