We’ve had a couple of “dog days” here in Maine so far this summer, and there are more to come I’m sure. I don’t know about you, but when the humidity is so high in the kitchen that you’re tempted to put on your Wellies and a slicker, the last thing I want to do is turn on something that makes more heat when meal time comes around.

All of this week’s recipes are ideas for when it’s hard to heed the warning sign over my stove (NO WHINING!) and I need something for dinner that is quick, easy and cool. My favorite “too hot to cook” menu for a light dinner is a glass of chilled white wine, a cup of cold cucumber soup, a few slices of fresh melon and a handful of grapes, a wedge of brie, French bread and perhaps something luscious for dessert. What could be better? Cheers to summer.

Chilled cucumber soup with curry garnish

For the soup:

• 2 English cucumbers, peeled, seeded and chopped
• 2 green onions, roughly chopped
• 1/2 of a jalapeño pepper, seeded and white membrane removed
• 6 fresh mint leaves (no substitutions)
• 1 small clove garlic, peeled and minced
• 1 tsp. chopped fresh ginger
• 3 Tbsp. white wine vinegar
• 4 Tbsp. plain Greek yogurt
• Salt and white pepper to taste
• Fat free chicken stock (may be necessary to thin soup)

For the creamy curry garnish:

• 1/4 cup plain Greek yogurt
• 2-3 tsp. curry (depending on your taste)
• Dash of turmeric (optional — just for color)
• 1/2 tsp. mild flavored honey
• 2 green onions, finely chopped

To prepare the soup: Combine cucumbers, green onion, jalapeno, mint leaves, garlic and ginger in work bowl of food processor and puree until smooth. Add vinegar and yogurt and pulse a couple of times to combine. Season to taste with salt and white pepper. If soup is too thick, add a little bit of chicken stock for desired consistency. Chill for at least 2 hours before serving.

To prepare the garnish: Combine yogurt, curry, turmeric and honey in a small bowl. Mix well.

To serve: Ladle soup into bowls or cups; top with a dollop of yogurt mixture and sprinkle with green onions. Yield: 4 servings.

Southwestern salad with shredded rotisserie chicken

• 1 head iceberg lettuce, chopped
• 2 heads romaine lettuce, chopped
• 4 cups shredded cooked chicken (think deli rotisserie chicken or turkey)
• 1 can (15-oz.) black beans, rinsed and drained
• 1 can (15-oz.) yellow whole kernel corn, rinsed and drained
• 1 large tomato, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1 cup shredded Monterey Jack cheese
• 2 Tbsp. sliced black olives
• Spicy Ranch Dressing (recipe follows)

Toss both types of lettuce together and place in a layer on a large platter. Top with chicken, black beans, corn, tomato, bell pepper, cheese and black olives. Drizzle with Spicy Ranch Dressing; serve immediately. Yield: 6-8 servings.

Spicy ranch dressing:

• 1 cup buttermilk*
• 1 cup mayonnaise
• 1 package (1-oz.) ranch dressing mix
• 2 Tbsp. finely chopped red bell pepper
• 1 Tbsp. chopped fresh cilantro
• 1 small jalapeño, seeded and chopped
• 1 tsp. freshly ground black pepper
• 1/2 tsp. hot pepper sauce (optional kick)

Place all dressing ingredients in work-bowl of food processor or blender and process until smooth. Serve immediately or place in a covered container and store in refrigerator for up to 1 week. Yield: about 2-1/4 cups dressing.

*To make buttermilk: Place 1 tsp. lemon juice OR white vinegar in a 1 cup measure. Add milk to equal 1 cup. Stir and let stand 5 minutes before using.

Raspberry whip dessert

• 1 carton (8-oz.) of non dairy whipped topping (like Cool Whip), thawed
• 1 cup sour cream
• 1 cup powdered sugar
• 1 pint red raspberries
• 1 angel food cake, torn into 1 inch pieces (think supermarket bakery)

Combine Cool Whip, sour cream and powdered sugar in a medium bowl and whisk to blend. Gently fold in raspberries. Place angel food pieces in the bottom of a 13 by 9 by 2-inch baking dish. Pour the raspberry mixture over the cake. Cover pan with plastic wrap and refrigerate one hour before serving. Yield: 8-10 servings. (Note: Recipe may be made using both reduced fat Cool Whip and sour cream. Be sure and refrigerate any leftover dessert.)

No-bake chocolate ice box cake

• 2 cups heavy cream, well chilled
• 1/4 cup granulated sugar
• 1 Tbsp. vanilla extract
• 1/4 cup blackberry liqueur
• 2 Tbsp. unsweetened cocoa powder
• 1 container (8-oz.) mascarpone cheese
• 2 pkgs. (9-oz. each) chocolate wafer cookies (like Nabisco Famous Chocolate Wafers)
• Fresh blackberries, for garnish (optional)

Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl. With electric mixer set on medium speed, beat 2-3 minutes or until firm peaks form. Set aside.

Arrange 12 cookies in the bottom of a 9-inch springform pan to form a base. Spread about 1/3 cup of the whipped cream mixture evenly to cover. Repeat, layering the cookies and cream until all the cookies are used ending with cream mixture. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight. Cut into slices and garnish with fresh blackberries. Yield: 12 servings.

Grown-up tipsy sundaes

• 1 pint good quality vanilla ice cream
• 1/4 cup strong brewed coffee, room temperature
• 1 oz. Frangelico or other hazelnut liqueur
• Chocolate sprinkles

Divide ice cream among four on the rocks glasses. Combine coffee with liqueur and pour over ice cream. Top with sprinkles and serve at once. Yield: 4 servings.