We mostly eat salads throughout the hottest months, both green leafy and pasta. If I'm going to make something hot, I usually cook it first thing in the morning and then refrigerate it for reheating in the toaster oven or microwave. Our kitchen is the hottest room in the house because of a large skylight. I want to spend the least amount of time in that room as possible.

Cucumber salad or cucumber sandwiches.

Yes, big, fresh salads. Like a salad Niçoise or lots of lettuce with cold poached salmon, cucumber, tomatoes, green beans, anything cold!!!

salads, meloms, grapes ... fruit and vegetables

With my changeable climate, by the time I’ve made a Gazpacho or iced tea and refrigerated it, it’s turned too chilly again to want it 😉 It’s 67 today, rocketing to 71 next week.

Usually grilled meat, asparagus and I have frozen brown rice ready to go. No cooking inside! Always lots of fruit and ice cream.

Lots of BLTs once the tomatoes come in. We cook the bacon in the microwave so it doesn't heat up the kitchen. We also grill 2 or 3 dinners a week outside year round.

Lots of salads and we grill all the time (year round). Dinner tonight will be grilled steak in a salad with red onion, beets and blue cheese dressing.

Salads, hard boiled eggs. One of our favorites is fresh mozzarella, tomato and basil on thin ciabatta bread slices with a touch of olive olive and proscuitto.

Not so miserable hot yet here in NY. We did have a hint of it a couple weeks ago. Still windows open day, closed at night except for bedroom...cool breeze and light comforter.

Can't imagine the heat and drought in quite a bit of the country. All over the news.

We grill/smoke 24/7 so that isn't an issue. Just once a week, one of the weekend days. We 'piggy-back' and do a mixed type grill. Enough to cover a couple days meals and lunches. (not leftovers).

Slaws, ferments,...kimchi, krauts, raw quick pickled salads. Just this past Tuesday i revisited an old favorite. Recipe, HERE

Nice thing about rice noodles it is just a kettle of hot water over the noodles, 5 minute soak, then rinse with cold water. Quick. The dressing is done before the kettle boils.

Great dressing for a fresh slaw.

I then pulled out all veg needing some love. Made a few salads for a couple days.

Repeat again tonight for the weekend. (not the noodles but a big slaw) and a few salads.

Cucumber, watermelon, kale, radicchio, fennel, golden beets, lots of herbs....

I'll still cook food, but more likely things I can make in the toaster oven. Not so likely to make stews and soups. A few more salads than normal. Same amount of skillet foods.

Just thinking about this as I wait for our tomatoes to ripen. This is good with pasta (hot or cold), and I also make it a meal with just good bread and corn. I don't bother peeling the tomatoes...up to you.

Fresh Summer Tomato Sauce

2 large ripe tomatoes, peeled and seeded
4 T. olive oil
1/4 cup chopped basil leaves
1/4 cup chopped scallions
1 T. chopped fresh oregano
2 cloves garlic, minced
Kosher salt and ground pepper, to taste
Fresh grated Parmesan, for serving

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. I f using same day, cover and let sit until serving time. If not using the same day, cover and refrigerate. Bring to room temp before using. To serve, taste for seasoning and add remaining 3 T. olive oil. Toss with hot, warm or cold pasta and sprinkle with Parmesan.