Day 3 - Super-chill Fruit Salad

It's getting warmer and warmer and it seems like there's no relief in sight, besides a chaise lounge under an giant umbrella and a gentle breeze off the sea while the pool boy carries a tray of iced tea and...sorry, got off track a little bit there. If you can't escape into fantasyland, you can at least make this super-easy salad that I tweaked to my liking...

Cube 1 small WATERMELON and toss into a bowl with a bunch of red or white GRAPES (you can slice them in half if you feel like it, but it is time consuming). Slice a few leaves of BASIL, crumble a good chunk of FETA CHEESE, a spoonful of OLIVE OIL and toss with fruit mixture. Salt and pepper to taste. Feel the chill! And tell the pool boy to grab you another iced tea and/or margarita.

Another good variation on this salad is to add mint instead of basil and sprinkle a teaspoon of cayenne pepper. The sweet, salt, spicy combination is amazing!

Day 2 - Cool as a Cuke Salad

OK, this one requires a bit of heat initially, but it's well worth it... Plus, you can boil the noodles at night and then toss the salad together in the morning for a tote-to-work lunch or the next evening for a cool dinner.

Boil one package RICE NOODLES according to package directions. Drain noodles and pop into fridge. Slice half a CUCUMBER and half a head of ICEBERG LETTUCE. Chop some CILANTRO and toss with cucumber and lettuce. Mix together enough SOY SAUCE and PLUM SAUCE (depending upon how sweet and/or salty you like it) to lightly coat cucumber mixture. Toss with chilled noodles. Salad is excellent with a crisp Pinot Grigio and an A/C unit.

If you feel the need for a bit of protein, cube some cold tofu and mix in the sauces before topping cucumber and lettuce. I also like to add a bit of sliced red pepper and a dash of Tabasco or chili sauce if I'm in the mood for some spice.

Day 1 of the week - Cool Summer Salads & Sandwiches

Yes, it's August. This is what we've all been waiting for since that last icy cold January, but we never thought the sun and heat would bore a hole right into our souls and leave us so limp with perspiration and fatigue. Yup, love that summer. Drink plenty of water (including lots of beer and wine), indulge in the bounty of fruits and veggies of the season and don't even think about turning on that oven. In this month there's a bit of overlap - you can find a wonderful, locally grown tomato just as easy as you can find a perfect apple. Just throw in a bit of cheese and bread and you're set! (Don't forget the beer and/or wine.)

Section off enough BAGUETTE for an individual sandwich and slice open halfwise. Thinly slice half an APPLE and as much CHEDDAR CHEESE that you think will fit into the bread. Pull off enough leaves of BELGIAN ENDIVE to fill out the sandwich. Layer all the fillings into the sandwich and douse with a good pour of light ITALIAN DRESSING. Eat messy sandwich in the sun, wash down with a summer ale or crisp chenin blanc. Ahhh!

The sandwich fillings also make a great chopped salad if there isn't a baguette in sight. The cheddar can also be swapped out for gorgonzola, but since it makes the sandwich a bit heavier, it's probably best to wait for that cool spell in September we're dying for right now.

Day 4 - Gotta Love Computer Probs

I won't go into it, but let's just say that I'm considering traveling back in time to the Stone Age so I don't have to worry about computers or anything like them for a very, very long time... But while I dream of gathering my dinner from the forest, I'll use my very modern oven to create the uber-party appetizer that I love to make when times are tough, is so quick to put together and almost everyone enjoys (except for fungi phobes). I give you - the Stuffed Mushroom!

Warm oven to 350 degrees. Brush dirt off and stem a box of BUTTON MUSHROOMS. Combine a good cupful of store-bought or homemade BREAD CRUMBS and enough PESTO so the filling is smooth, but a bit chunky. Toss mushrooms with OLIVE OIL, fill with pesto and place on baking sheet. Bake in oven for 15 minutes, or until the mushrooms are tender and the filling is slightly brown on top. Tell your partygoers to enjoy with a dry white wine and to toss their computers (or at least mine) out the window. Fun!

If I have a bit of extra time, I'll pop a pine nut on top of the filling before throwing them in the oven. A more indulgent filling is crumbled blue cheese, topped with a halved walnut or pecan. Also, try some chopped roasted red peppers with a small dollop of goat cheese added after baking.