What to eat when the weather is torrid? Or was that horrid? As our friend Dominique put it, “I’m eating whatever is in the fridge; there isn’t a remote possibility that I’m turning on the stove.” Here’s fresh inspiration! A cool, refreshing dozen of ideas for what to do when it’s too hot to cook. I’m guessing you’ll devour and glug glug slurp your way through all of them.

1) Simple + elegant from Louella, cheesemaker gourmande at Narragansett Creamery:

Freshly juiced ginger + pineapple juice + lemon – chilled.

Louella keeps her cool while hefting cheese

2) From Carrie, hostess extraordinaire:

To drink: Big jug of lemonade with ice and mint in it.  To eat: arugula salad with cherry tomatoes, blueberries, chopped grilled chicken, shredded parmesan, balsamic vinaigrette dressing.  Organic goat cheese marinated in herbs optional.

3) From Katy, host of  “The Main Course” radio show in NYC, via Blackberry:

Whole grain salads! Filling, healthy, and minimal cooking except for processing the grains. Quinoa and bulgur take only a few minutes of stove time. And can be varied with loads of different ingredients, chopped herbs etc.

4) Priscilla in New Jersey, certified cake addict:

My favorite summertime lunch is Brown Rice and Red Bean Salad with Cashews (it’s served cold and is so yummy!). It also makes for the BEST leftovers too! As for dessert, I’d choose something from my favorite Babycakes cookbook by Erin McKenna…. Tough choice there, that’s for sure! Nonetheless, I’d choose the ice cream pie. Both dishes for the gluten-free vegan, of course.

5) Here’s an easy-to-follow list from Elissa in Manhattan:

Icy cold watermelon is what makes this bearable. Cantaloupe. Grapes straight from the fridge. Lemonade. Ice pops. And gazpacho (now I’m dreaming of some for lunch!).

6) From Rachel, who knows where, on her Blackberry:

…. focus on salads. I made an arugula salad last night that was weather appropriate and fish is light (but you do have to cook it). Avoid the oven if you can bc it really heats up the house!! Hope that helps a little bit!!

7) Libby says: Strawberries with brown sugar and yogurt for dipping!

8) From Maggie in Portland, Maine:

I just blend say a banana, OJ, strawberries, raspberries (whatever I have in the fridge) with 2 spoonfuls of Greek yogurt (if you use vanilla you don’t need honey, if plain a squirt of honey is good). Then fill up ice cube trays or popsicle molds and freeze them. I just ordered the speedy popsicle maker from William Sonoma and I will let you know when I get it–it freezes them in seven minutes!!

9) From Sarah, mother of an adorable toddler Red Sox fan:

For Cole, I have been giving him yogurt (if you freeze yogurt tubes they make great healthy popsicle treats).  Lots of fruit. He loves peanut butter on apple.  Or I mix some yogurt and fruit and make a smoothie for him.  I cooked some veggies and he has just been eating them cold. As for drinks.. I know it is only 8am, but nothing is better than a cold beer on a hot day!

10) From Heather, a Twitter/Facebook/blogger czarina:

I just read somewhere (which escapes me) that slow cookers and toasters are better to cook with as they expend half the CO2 and energy of an oven while keeping your kitchen from becoming a sauna.  All I want to eat in this weather is veggies!

11) From Kristen, in Yarmouth Maine, “Kickass No-Mayo Slaw,” reprinted here from her local paper:

~2 Tbsp sherry vinegar
~1 minced garlic clove
~1 Tbsp mild jalapeno pepper, minced
~1/4 cup peanut oil
~2 carrots, washed, peeled & shredded
~1 apple, washed, peeled & shredded
~1 cup red cabbage, shredded
~2 cups green cabbage, shredded.

Sauté garlic in a small amount of olive oil, in a saucepan over medium heat for 3-5 minutes, until translucent. Combine garlic with remaining ingredients. Refrigerate for at least twenty minutes.  Arrange on a beautiful platter.

12) One more mouthwatering bit of advice, from MaryLea of PinkandGreenMama.com:

We love fresh local/organic produce from our CSA– we have been eating a ton of salads, peas, squash, cucumbers, mint, basil, and greens. In a few weeks we will have our tomato crop join the group. I love gazpacho, cucumber and onions, mint sun tea, mint mojitos, cucumber water, grilled veggies/fish/chicken, watermelon, sauteed summer squash, zucchini, and onions (we eat them alone or thrown into pasta/pasta sauce/chili). Chilled soups with melon and/or cucumbers/mint are good. This is a great time of year to try solar cooking and grilling outdoors to keep the heat out of your house. We’re also big fans of homemade Popsicles and homemade ice cream/frozen yogurt. I just made a yummy batch of lemon basil frozen (organic) yogurt last week! My favorite summer gelato flavor is pineapple basil (yummy!)