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Along with milk and eggs, cherry tomatoes have a permanent spot in my fridge. For one, my kid eats them by the fistful. For two, I snack on them constantly while I cook. And for three, they act as a secret weapon when a dish needs a little extra color or flavor boost — because, in case you didn’t know, tomatoes are bursting with natural umami.

But as these juicy globes (as well as summertime gatherings) come into peak season, cherry tomatoes have also become my go-to for last-minute parties and appetizers. And hopefully, after you try these non-crudité treats, you’ll start saving refrigerator space for cherry tomatoes, too.

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Polished Brass Plant Mister from Schoolhouse Electric

• $30

• Schoolhouse Electric

If you live in an apartment but you are looking longingly at your neighbors’ gardens, then a few indoor plants are the answer. Succulents and little pots of herbs like chives are the answer to green thumb jealousy, and this little mister is a pretty way to keep those plants in shape.

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Here are some smart ideas for adding a little “sunshine” to a windowless room.

From Apartment Therapy → Let There Be Light!: Tricks to Add Sunshine to a Windowless Room

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Want some juicy, tasty chicken for a salad or a dish of pasta? Let me show you the easiest, most foolproof way to get yourself some chicken breasts that are actually juicy (not dry) and easy to make. The only catch? It takes some trust. Let me explain.

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Can I just say how excited I am to share this recipe with you today? Joe Yonan’s book, Eat Your Vegetables, is a casual, homey celebration of all things vegetarian — aimed towards the solo cook and those who don’t need six servings of everything. It’s delicious and surprising, but it never pushes recipes into impractical territory.

This recipe is a simply perfect example of how great this book is: a saucy, savory, wholly vegan version of that classic childhood meal: Sloppy Joes, Joe Yonan-style. And yes, squash are involved.

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Having a bounty of asparagus each spring allows for other spending in your grocery budget during peak season. Invest just a short amount of time now to enjoy delicious asparagus for years to come.

From Apartment Therapy → How To Grow Asparagus

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Last week a new way to make vegan meringue actually kind of blew our minds: Apparently you can use the liquid left over in a can of chickpeas. It whips up into gorgeous, fluffy, egg-free meringue! Here are more ways this vegan egg substitute can be used.

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There aren’t many single-function kitchen tools that I can get behind. Do we really need a jalapeño corer and an avocado cuber? I’ll admit I do love a strawberry huller and a citrus squeezer, but generally these types of products are fun at first use, then end up collecting dust and making clutter in my kitchen. My knives or my hands alone end up doing all the work.

There is one seemingly gimmicky tool in my kit that I absolutely adore and highly recommend; a handy little number: the julienne peeler.

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It’s finally happening: Berry season is upon us. I can now stop staring at my bags of frozen Trader Joe’s berries, wondering when I’ll be able to pick up fresh ones in the store. Here in Seattle, we often see local cherries first and then, of course, all those gorgeous blueberries and strawberries, many from California. I’ve been scattering the blueberries on my yogurt in the morning, but then I thought about making something a bit more substantial — and trying to do so without veering into dessert territory (always an easy go-to for me).

So here’s a version of a baked oatmeal made with one of my favorite grains: buckwheat.

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Recipe: Smoked Almond Snack Bars

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Whether it’s a weekend road trip or I’m heading somewhere by plane or train, it’s only a matter of time before I find myself reaching for a snack. There’s just something about travel that brings on the munchies, no matter how long the journey.

When planning your next trip this summer, don’t forget the travel snacks. Here are 15 simple sweet and savory recipes that can really go the distance.

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