Summertime, and the livin' is easy. And cooking should be, too. Pack away the pots and pans and give yourself a cook-free vacation. Follow these tips and you'll be making healthy, "no-cook" entrées in minutes.

Use produce at its peak of ripeness.
No cooking technique will compensate for a flavorless tomato. Fruits should have a delicate, perfumed scent. Vegetables should be firm and brightly colored, with no yellowing or bruising.

Vary textures.
Go for the crunch. For example, mix tender fruit with firm vegetables in a salad, or stir diced vegetables such as peppers or cauliflower into a puréed soup. If using a food processor, stop the machine before ingredients turn into pulp. A crisp surprise makes foods more appealing.

Go wild with herbs.
Unlike dried herbs, fresh herbs don't require heat to release their flavor. Replace fat and salt with the flavor of basil, chives, cilantro or parsley.

Why not use the techniques you've learned to try a few of our favorite easy hot-weather recipes:

Tropical Mango-Jicama Chicken Salad
Mango adds so much flavor and moisture to this delicious salad that you can eliminate dressing (and fat!). Also, this salad has great crunch thanks to jicama, a root vegetable with crisp, sweet, white flesh.

Eggplant Sandwich Provençal
Make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavors can blend together.

Grilled Vegetable Gazpacho
Toss a few vegetables onto the barbecue while you're grilling dinner one night, and you'll have the main ingredients for this wonderful gazpacho at your fingertips.