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Who wants to cook when it's 90° outside? With a bit of planning, you really can feed the family without getting behind the range. Salads and sandwiches have grown up into fabulous meals and, coupled with chilled soups, you can leave your stove idle this summer.
These days, salads are much more than a wedge of iceberg lettuce, two slices of cucumber, and a tomato. Warm summer evenings are a great time to experiment with composed entrée salads. And remember: there is brilliance in simplicity.
Next, entrée sandwiches are a wonderful but undervalued meal in warm months—and a cool breeze to make.
Last, but not least, chilled soups are very popular in other countries and now catching on here. During summer months they are refreshing and filling, and last all week in your refrigerator. Although some chilled soups need to be cooked first, like the classic vichyssoise (potato and leek) soup, many chilled soups can be made in the blender within minutes.
Voilà! Dinner is done and your stove is cool (and so are you).
DIRECTIONS: Apply a small amount to wet or dry skin and gently massage in circular motions. Rinse thoroughly with warm water.
CAUTION: For external use only. Avoid contact with eyes. Keep out of reach of children.