It’s hot outside and heating up any precious air conditioned space in my house is just not acceptable (especially since we saw our last electric bill!). Plus there is something about eating heavier hot foods in the summer that just makes things hotter — or so it seems to me.

Some of my summer staples include keeping cut up cantaloupe, watermelon or honeydew in the refrigerator at all times. I also have been enjoying salads of home grown sliced tomatoes and cucumbers garnished with fresh herbs and sprinkled with rice wine vinegar and canola oil.

Another cool summer favorite of mine is cottage cheese topped with cantaloupe or cucumbers (or both!) sprinkled with a bit of sea salt.

And don’t forget sandwiches as a no-cook healthy and tasty summer lunch or dinner. Leftover bacon makes a great addition to just about any kind of sandwich and tuna, egg or chicken salad (easy on the mayo!) are great summer sandwich fillers. A sandwich of fresh garden vegetables topped with Caesar or poppy seed dressing is a quick and cool way to get lots of taste with few calories.

Here are some great recipes that do not require the stove to be turned on and will not compromise any of your lovely air conditioned temperatures. Enjoy!

Peruvian Ceviche

Serves 6–8

2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed

8 -10 garlic cloves, chopped

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoon fresh cilantro, chopped

1 habanero pepper seeded and chopped

8 -12 limes freshly squeezed and strained to remove pulp, enough to cover fish

1 red onion, thinly sliced and rinsed

Combine all ingredients except red onion and mix well.

Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.

Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.

NOTE: Use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

Canadian Bacon Peach Salad

Serves 4

10 oz. bag mixed salad greens

12 oz. sliced Canadian bacon

2 peaches, sliced

1/2 cup honey mustard salad dressing

Cut Canadian bacon into quarters.

Toss with remaining ingredients in a large bowl and serve.

You can also use mango slices instead of peaches, and a poppy seed dressing would also be great with this EASY salad.

Shrimp and Black Bean Salad

Serves 4–6

1 (16 ounce) package frozen fully cooked shrimp

2 (15 ounce) cans black beans, rinsed and drained

2 cups frozen white and gold corn

2 cups cherry tomatoes

1 cup chopped tomatoes

1/4 cup lemon juice

1/4 cup olive oil

1/2 cup honey mustard salad dressing

butter lettuce leaves for serving

Thaw shrimp as directed on package; remove shells and drain. Place peeled shrimp in large bowl with black beans, corn, and both kinds of tomatoes.

In small bowl, combine lemon juice and olive oil and mix until blended. Add honey mustard salad dressing and whisk to blend.

Pour dressing over shrimp mixture and gently toss. Cover and chill for 2-4 hours to blend flavors.

Serve salad on butter lettuce leaves.