Roasted Vegetable Salad

• This salad is easy to prepare and celebrates fresh produce often associated with summer. Select a fresh lettuce such as iceberg, romaine, butter lettuce or arugula for the base of the salad. Wash and dry the lettuce leaves and set aside. Preheat your oven to 400 degrees. Place a layer of foil on a cookie sheet. Prepare vegetables such as squash, Brussels sprouts, broccoli and cauliflower by washing and chopping into bite-size pieces. Layer those vegetables on the foil on the cookie sheet. Sprinkle the vegetables with salt and pepper to taste and then drizzle with olive oil. Place the vegetables in the oven for about 15 to 20 minutes or until they begin to turn a golden brown. Remove the vegetables from the oven and allow to cool for a few minutes. Place your lettuce on a platter, the vegetables on top, and serve with a light vinaigrette. All of these vegetables have similar roasting times and temperatures. If you wish to use other vegetables such as potatoes or yams, you can roast bite-sized pieces of those first for about an additional 15 to 20 minutes.

Fruit and Cheese Plate

• Summer rainy days may be soaked with rain, but they are also hot with humidity. Keep the stove off and celebrate the season of summer by serving your family a fruit and cheese plate for dinner. Serve ripe strawberries, blueberries, raspberries, and sliced peaches alongside an array of cheese such as cheddar, brie, blue and Monterey Jack. Additionally, add crackers or toasted slices of bread on the platter. If your family members are watching their waistlines, use low-fat versions of these cheeses, which are usually available at your supermarket.

Heirloom Tomato Grilled Cheese and Tomato Soup

• One of the major fruits that ripens in the summer is the tomato. One type of tomato is called the heirloom tomato. Though their are different variations of the definition of an heirloom tomato, they are known for their juicy sweet taste and odd, rustic shapes and off-beat colors. After buttering the outside of two slices of your favorite bread and topping with your favorite cheese such as Gouda, cheddar, American or brie, place several slices of tomato over the cheese. Place the sandwich over medium heat until the cheese starts to melt and the bread begins to turn golden brown. Then flip until the second side is golden brown. While the grilled cheese is cooking, open your favorite can of tomato soup and heat in a saucepan over medium heat. You can also serve this meal with chips and pickles, or for the health-conscious, sliced summer garden vegetables such as peppers, cucumbers and radishes.

Pan-cooked Tuna Steak Melt

• For each sandwich, place a tuna steak in a frying pan coated with a little oil over medium-high heat. In the interim, preheat your oven to broil. Slice garden vegetables such as red onions, tomatoes, peppers, radishes and cucumbers. Tuna steaks can be prepared to taste (meaning rare through well done.) Tuna steaks will be rare after about two minutes on each side; medium with about three and a half minutes on each side; and well done after about five minutes on each side. While the tuna steak is cooking, slice two pieces of your favorite artisan bread. Once the tuna has been removed from the skillet, place the tuna steak on one slice of bread and top with your favorite cheese. Place the vegetables you desire on the other half of the bread and top with cheese. The double cheese will also act as a binder. Place each half of the bread on a baking sheet, in the oven on broil for one to two minutes. Remove from the oven, allow to cool for a moment and serve.