Seasons and recipes go hand-in-hand, and while hearty stews and thick, cheesy casseroles are great for winter, summertime calls for fare that's light and bursting with the flavors of farm-fresh ingredients.

It also helps when summer dishes are a snap to make. After a day spent soaking up the sun, the last thing you want to do is turn on the oven or stand over the range.

Two of my favorite recipes for the hot season are a twist on otherwise traditional foods: a cold soup and a grilled salad. Both are easy to prepare and can be served as an appetizer or snack, or together as a delicious and nutritious meal.

Crank up the fan, grab your favorite chilled libation, and make these cool creations for yourself or for as many guests as your house can hold – both are treats for all the senses.

GAZPACHO

This chilled vegetable soup is a cinch to make and is bursting with vitamins and minerals. If you love tomatoes, this soup is for you, and even those wary of this juicy, red summer fruit (it's technically a berry) can be won over with this soup's bright flavor.

Experiment with different vegetables and the amounts of vinegar, pepper, and lemon juice to find the taste that's just right for you. This recipe will serve 4-8 people, depending on serving size.

1 1/2 cups tomato juice

1/2 cup chopped and peeled tomatoes

1/2 cup chopped red onions

1/2 cup chopped green bell pepper

1/2 cup chopped cucumber

3/4 teaspoons chopped garlic

3/4 teaspoons salt

1/8 teaspoon cayenne pepper

1/8 cup tomato paste

1/2 tablespoon white wine vinegar

1/8 cup plus 2 tablespoons extra virgin olive oil

1/2 tablespoon fresh lemon juice

Flat-leaf parsley or cilantro as garnish

Got all those ingredients together? Great - that's the hardest part of making gazpacho. All you need to do now is mix it all together in a bowl and let it sleep overnight in the fridge. All those ingredients and flavors will meld, marinate, and get very happy together.

Although you can serve your gazpacho chunky, I recommend blending it. You'll still get texture – almost like a salsa consistency - and better flavor dispersion.

After the mixture has sat refrigerated 12-24 hours, pour it into a blender (you might have to do this in batches) and blend until mostly smooth but retains some chunks.

Ladle into bowels, garnish with the parsley or cilantro. Serve with chunks of crusty bread.

GRILLED HEARTS OF ROMAINE WITH LEMON VINAIGRETTE

The idea of grilled salad might sound odd, but you'll be a believer after you taste the slightly charred leaves, balanced by a tangy-sweet vinaigrette dressing. This will make 2 servings.

For the salad portion:

1 bunch of romaine

1 can (5 oz.) tuna (or seafood of your choice)

4 oz. artichoke hearts

2 oz. sliced black olives (kalamatas are also great on this)

Croutons

Shaved parmesan cheese

For the dressing:

6 oz. good-quality extra virgin olive oil

3 oz. fresh-squeezed lemon juice

2 oz. white wine vinegar

1 teaspoon of sugar

1 tablespoon of lemon zest

4 garlic cloves, minced

1 teaspoon of dried oregano flakes

1 shallot, sliced thin

Salt and pepper to taste

This might look like a lot of ingredients for a salad and dressing, but you should be able to have this plated within 15 minutes – less time than it takes to get in the car and grab some greasy burgers and fries.

And leftover vinaigrette is a great dipping sauce for raw veggies or as a marinade for meat and seafood. Whatever the case, use it within a day or two, refrigerating the leftovers (it will solidify when cold; just take it out of the fridge and let it warm a bit to liquefy again).

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