In honor of Grilling Month on YumSugar, we're kicking off a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. So you've mastered everything you need to know about lighting a grill, but when the propane tank on your gas grill runs out, what do you do with it? It's not as simple as throwing the tank in the trash.

If you've never needed to replace a propane tank, you'll know yours is empty and needs to be replaced when your flame extinguishes suddenly. For this reason, you'll always want to have another propane tank ready, lest it happen mid-grillout.

Whatever you do, don't throw your propane tank in the garbage or attempt to remove the valve off your tank — if there's any fuel remaining, the pressurized tank has potential to explode. If you're in need of a new tank, then bring your old tanks to a hardware store like Home Depot or Lowe's, which usually offer a tank exchange like Blue Rhino. There, you'll be able to exchange your tank for a new one.

If you're done with grilling and don't need to exchange your tank for a new one, call your local waste management company for pickup, or look up gas and propane companies in your area who might be willing to take the old tank off your hands.

From salmon burgers to pork chipotle muenster burgers, I've seen and tried just about everything in between a circular bun. So when I flipped open the latest Food Network Magazine to find a recipe for Indian-inspired spiced burgers, I couldn't resist giving them a try.

The South Asian spice that makes this burger so distinctive is curry powder, and it's incorporated directly into the patty before cooking. It lends a warmth to the patty, which is actually fairly lean (it's made of 90 percent lean ground beef).

What keeps the burger moist (and what makes this burger so great) is the complementary condiment: a cucumber raita of sorts, made here with Greek yogurt and cilantro in lieu of chopped mint and the thinner yogurt variety. Keep reading for more, including the spiced burger recipe.

• Are we over the celebrity chef pop-up? — Zagat
• 60 best takes on Summer pie — Kitchen Daily
• Drew Barrymore served her own wine at her wedding — Grub Street SF
• Did you know you can use coffee to tenderize steak? — Lifehacker
• The world's oldest bottle of Champagne goes for $156,000 — HuffPost Food
• A love letter to Chinese egg tarts — Epicurious
• Wrap Dad's gift in cheeseburger wrapping paper — The FN Dish

Just as wonderful as eating Summer produce, Love in a Bowl demonstrates, is growing fresh Summer produce. Here, she shares some of her favorite garden-driven grub.

Summer is here once again. Although I have neglected my recipes, I certainly have not neglected my kitchen. My two little boys are eating me out of house and home! We planted a garden again this year. Really, we felt we had little choice. The extra sun that resulted from the removal of a shade tree, and the compost we have been making, have turned out to be a true culinary blessing. It is only the first week of June and we are overrun with squash, zucchini, half-runner green beans, and cucumbers! The cayennes and tomatoes aren't too far behind and my okra plants have just begun to blossom! Amazingly enough, the other corner of my little yard in the city is so cool and damp that it's still producing the most delicious lettuces and swiss chard! I am truly in Heaven. As the squash and zucchini begin to fill my kitchen, I am reminded of this world of recipes that I have been neglecting.

Tonight my husband is re-creating my squash casserole and we have revisited my zucchini bread recipe. I haven't made a frozen lasagna yet, but I did manage to create a shrimp pasta that got great reviews. My oldest son has a fondness for shrimp, so I decided to combine shrimp, zucchini, squash, angel hair pasta, and a fabulous pesto!

Read ahead to get the recipe.

Is this your first Summer to face a grill? If so, don't be afraid to face the coals head-on: we've got you covered with a new series, BBQ U, where we coach you on all the fundamentals of grilling, and then some. Today we're tackling skewers, which, if you've never tried, are worth taking a stab at; after all, just about everything seems to taste better on a stick.

Kebabs are a barbecue staple, but it's important to be diligent in the prepping process. No matter how good the ingredients, seasoning, or sauce, if the ingredients are not properly cut and arranged, the kebab will not cook evenly and thoroughly on the grill. If you've experienced issues in the past or are new to kebab making, these five tips will help you perfect your prepping technique.

1. Soak the skewers: Always soak wooden skewers before loading them up with vegetables. It will ward off splinters as you load them up with veggies, plus it prevents skewers from burning or catching on fire prematurely. Simply soak them in water for half an hour to an hour as you chop the veggies.
2. Cut similar-sized shapes: Just as with other methods of cooking, the pieces of veggies and meat will cook at different rates if they are not the same size. Whether it's a mushroom or a piece of meat, make one item on the skewer the designated size, usually about an inch, and cut the other vegetables the same size.

Read more kebab tips.

What's better than fresh pasta? PrettyGirlsCook can tell you: fresh pasta in Italy topped with shaved truffles.

Fresh pasta with truffle from Trattoria ZaZa Florence.

Visit her blog for more info, and be sure to loop us in on your culinary escapades by sharing your photos in the Savory Sights community group. Don't forget to Instagram your favorite food photos with the hashtag #savorysight.