You know the old saying: If you can't take the heat, then get out of the kitchen. I don't mean this in the traditional sense of exiting a confrontation. Instead, let's apply it to the extreme summer heat of the Midwest and literally, get out of the kitchen (or at least avoid the heat as best as we can).

For the next couple of weeks, we'll look at recipes that can be made with the crockpot, in the pressure cooker, on the grill, or with no cooking at all! There definitely are ways that we can still provide meals for hungry families, without filling up the house with additional heat.

Let's begin with three recipes for the crockpot and no-cook three salad ideas.

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CROCKPOT RECIPES:

1. Slow cooker vegetable soup.

Sometimes, it's a great idea to take a page out of our grandparent's cooking manual. Having been through the Great Depression, our grands (or maybe great-grands, depending on your age) understood the importance of not wasting food. That's why at least once a week they made soup to use up all the odds and ends of vegetables left in the house.

I adore a great, big bowl of vegetable soup, no matter what time of the year. Here's a link to the recipe I like. It's not written for the slow cooker. Just add all the ingredients to the crockpot, place on "high" for 4-6 hours or "low" for 8 hours. I add a little liquid smoke and a couple of bay leaves. This soup is "souper" versatile. Basically, add what you have on hand and it always tastes great!

2. Crockpot Stuffed Cabbage

It's the website Spruce Eats to the rescue. I use them a lot and always seem to be able to find the perfect recipe. These cabbage rolls are easy peasy to throw together and walk away. Last night I used both purple and traditional green cabbage rolls. Pretty!

When you get home from work, just add a fresh salad and dinner is on the table!

3. Crockpot "Roasted" Beets

I discovered this week that there is a way to get that amazing flavor of roasted beets without using your oven! Yes!! This is life-changing for me. I absolutely adore oven roasted beets. But, I hate heating up my house in the summer. Once again, enter: the amazing people at The Spruce Eats. I have used them multiple times for recipes and always been very pleased with the results.

SALAD RECIPES:

1. Vegan Broccoli Apple Salad

Remember, those decadent summer salads as a kid? You know, the kind with mayonnaise dressing? Well, this broccoli salad from Vegan in the Freezer is even more delicious, but it's healthier, contains fewer calories, and features an easy vinaigrette. It will leave your guests begging for second helpings and the recipe!

2. Tomato Basil Corn Salad

This is not only classic, it's also easy and delicious! I'm absolutely convinced that color is critically important in how we experience food! That's why I particularly like this salad!

I have made Graham Kerr's version of it in the past. Anyone over the age of 50 will remember Graham as the Galloping Gourmet. He's a real gentleman, answering me personally several times when I had questions about food prep! Alas! I could not find his recipe on-line. Although, this one from Epicurious is very close. I used frozen corn, but my anticipation is building as FRESH corn season is just around the corner! When you use freshly grilled sweet corn, this is a treat worth repeating night after night!

I love the colorful green and purple varieties of cauliflower! They make such a pretty salad! I'd like to introduce you to rainbow vegetable rice! This recipe will be featured in a brand new, soon-to-be-released cookbook by popular author, Kathy Hester. My sister, Robin, is one of the recipe testers for Kathy's new cookbook. So, while Robin was in town last week, we tested this recipe.

Let's just say, it was so amazing that I've already made it again! What a fantastic idea!

2. Rainbow Vegetable Rice

This is simply a combination of riced cabbage, broccoli, cauliflower, and carrots. It makes 14-20 cups and you use it as a base for any number of different dishes. Kathy has a huge number of adaptations listed in her upcoming book. We tried two of them. Here's a link to Kathy's amazing website. You'll be able to find information soon on her soon-to-be-released new cookbook.

We added herbs, spices, nutritional yeast and plant-based milk to create "cheezy riced vegetables", which we used as a topping on baked potatoes. We also made it into a riced vegetable pilaf.

However, in keeping with this "non-cook" portion of today's post, you could simply add a dressing and it becomes a delicious and easy summer salad. There you go! No heat in the kitchen!

If you don't have a ricer, get one! I love it! So, easy to use and clean up is a breeze!

Here's one that does it all! 8 attachments and great customer reviews!

Gluten-Free Meals

$50 WEEKLY MENU EXCLUSIVELY FEATURING KATHY HESTER RECIPES!

To see more of Kathy's recipes, I used her website exclusively in my newest "$50 menu" post. I show you exactly what I made to feed my family for an entire week for just $50!