“Summertime and the livin’ is easy…” George Gershwin’s famous “Summertime” lyrics capture the spirit of slow summer days and easy meal preparation. Time to turn off the oven and enjoy the cool pleasure of fruits, vegetables and chilled meat salads. Several idea prompters should get you started and encourage your own unique flourishes. Each recipe easily serves four.

GAZPACHO is a delicious chilled soup with a tantalizing mix of fresh vegetables and easy blender preparation. Just blend thoroughly: 5 tomatoes (peeled & chopped), 1 mashed garlic clove, 1 chopped onion, 1 can beef consomme, 2 T olive oil, 1.5 T wine vinegar, 2T chopped parsley. Chill gazpacho and serve in chilled bowls topped with finely chopped cucumbers and tomatoes.

CHICKEN SALAD offers a delightful basic with multiple options for your signature touch. Toss together 2 cups of diced, cooked chicken, 1 cup chopped celery, 1 teaspoon lemon juice, cup of mayonnaise and salt and pepper to taste. Delicious variations include adding a little chopped pineapple, peeled and halved seedless grapes, chopped pecans and a chopped hard-boiled egg. Get the consistency you want with a touch of pineapple juice or dollop of sour cream.

SUMMER “VEGGIE” SANDWICHES combine the regular goodness of a ham and cheese or turkey sandwich with tasty additions of summer vegetables. Start with bakery-fresh bread or hoagie rolls with your favorite mayonnaise and mustard spreads. Top with thinly sliced ham and Swiss cheese (or turkey and other favorite cheese). Add crisp shredded lettuce, thinly sliced tomatoes, cucumbers, onions and sprouts. Get creative with your favorite chilled vegetables, and you’ll produce your own masterpiece, named for the Earl of Sandwich!

SALAD SMORGASBORD once again blends varied tastes with cool favorites and creative combinations. Make your favorite chicken, tuna and egg salads.

For tuna salad, simply combine 2 cans of chilled tuna, cup chopped celery, 2 Tablespoons sweet relish and 1/3 to cup of mayonnaise to achieve desired consistency. You may also wish to add chopped onion. For egg salad, combine 8 chopped, hard-boiled eggs, cup chopped celery, 2 Tablespoons sweet relish, just a touch of prepared mustard and enough mayonnaise to achieve desired consistency. Don’t forget salt and pepper to taste, and a touch of paprika, if desired.

Choose one salad to place in a sliced tomato “cup” and center on a bed of crisp lettuce. Make sandwiches of the other salads, sliced into thin rectangles, and place one of each to the side of the tomato cup. A nice addition: Mix cream cheese with a touch of cherry juice and chopped cherries and spread over thinly-sliced canned brown bread to make tasty little sandwiches. Again, slice into strips and place a couple on your beautiful luncheon (or dinner) plate. Garnish with melon and grapes and enjoy your signature salad medley!