It's in the 90's here in the Valley and will be in the 100's next week. Besides barbecuing, what is your 'go to' dish in this hot weather that doesn't heat up the kitchen?

Takeout!

Miri

But actually... it gets pretty warm here in Hollywood, too. So a lot of salads, and fresh fruit salads as well. Sometimes pasta with a basic fresh uncooked tomato sauce and sometimes it'll be omelets... and then there are times when I skip any prep altogether and grab a carton of yogurt or cottage cheese. Toss on some fruit and I'm happy.

Miri

Pasta salads!

Last night was our "Music in the Park" at our local park. I bought a roasted chicken at Costco and carved it up, also some baby back ribs.
Made a salad - roasted corn on the barbecue let it get to room temp. Cut it off the husks. Made up a viniagrette and tossed in chopped bell pepper and green onions with arugula. Oh and added the corn.

took a bottle of Pinot Noir and they sell ice cream for dessert. Great night, and we all stayed cool.

I could make a meal out of the panzanella recipe I posted here. Last night we had leftover grilled lemon chicken in a Caesar salad with some good bread from Trader Joe's.

Another good thing is this fresh tomato sauce served over pasta. It's so good with homegrown tomatoes. If you don't have any, use the best quality tomatoes you can find since they make all the difference.

Fresh Summer Tomato Sauce (Makes about 2 cups)

Note: I usually make this early in the day and let it sit, covered, at room temp until dinner.

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
1/4 tsp. kosher salt, or to taste
Fresh ground pepper, to taste
Fresh grated Parmesan, for garnish

Dice tomato pulp and combine with 1 T. of the olive oil. Add remaining ingredients, except Parmesan, and toss to blend. If 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.

I live in Phoenix and I can tell you all about the summer heat!!!
It will be 110 by the weekend. The only advantage we have is everybody has A/C.

I use my crockpot all summer long for shredded beef for BBQ beef sandwiches, taco meat, pot roast.

Lots of salads, pita sandwichs and BBQs .

I love a salad that my mom always made with cucumbers and tomatoes.

Just chop up several tomatoes and cukes -- an even amount
Finely chop a little onion to taste -- depends on how much you like
Add a finely minced clove or 2 of garlic, again to taste.
Add a dollop or 2 of mayo, it should be a little dry
Salt & freshly ground black pepper

Chill for an hour or 2 (or overnight) for the tomatoes & cukes to let go of some of their juices. If necessary, add a bit more mayo.

Salt & Pepper to taste when serving.

This keeps for a day or 2 in the fridge, and is a great way to use up extra produce (of which I will have an abundance in about a week -- just in time for us to go on vacation!)

I like to take tomatoes, cucumbers, red onions, bell peppers and slice them. Add salt and pepper, any fresh herbs that you like, and a 1 to 1 mixture of water and red wine vinegar---enough to cover the veggies. Allow to marinate and then using a slotted spoon serve over lettuce with parmesan cheese if desired. If the mixture is a little too tart for you add a little sugar.

As I remove veggies I add more and also more of the red wine vinegar/water mixture as needed. This can be kept going for quite a while. The liquid now has a lot of the juice from the veggies in it so actually it's a lot better a couple of weeks down the line. It does not spoil because of the vinegar. Once I did this for most of the summer being careful to add plenty of the vinegar. Sometime I had to adjust it with water or sugar to balance the flavor before serving.

Stuffed Portabello Mushrooms. Killer.

Maynard

Yes!

Another favorite...grilled tequila lime shrimp served with black bean and corn salad. Both take little time and are so good.

Very cold ... Gazpacho and borsch are wonderful in the sumer.

Tanya, my Mom used to make a salad like that, only she used sour cream instead of mayo. I think it is called an Israeli Salad that way.

I finally got 2 tomatoes from my garden...woo hoo!! Now I just need them to keep on coming. I want gazpacho and panzanella!!!!!!

Champagne, I tried to do a search for tequlla lime shrimp and the only thing I found was chicken you had posted. Is it the same thing? What about that black bean and corn salad?? thanks

Carrie, I'm pretty sure I posted both of them. Let me search and try to bump them up for you.

ETA - I found the shrimp recipe but guess I hadn't posted the salad. I just copied/pasted it here from another file I have. I hope you try them!

Ok, Maynard, I'm making your mushrooms again. It's become a tradition
for my again-pregnant daughter! I told her I'd be glad to make them for her anytime and she didn't have to have a baby to deserve them. This is getting out of hand! Ruby was born August, '05--mushrooms. Westley (called Mo)Feb.'07--mushrooms. And now on July 25,'08 will be Daisy!
OMG! Maybe you should patent this recipe.