Whip up meals without turning on burners

LOS ANGELES Contributing chef for Bon Appetit magazine Jeanne Kelley wants to cool us down with a creamy summer soup al fresco, made with beautiful garden tomatoes and roasted red peppers from a jar.

"We're not going to do any cooking. We're going to do a little chopping and a little stirring and then we're going to top it off with a lovely round of goat cheese and basil," Kelley said.

She spices it up with prepared horseradish and a bit of olive oil, topped with a thick slice of goat cheese and basil for lots of different tastes and textures.

Fresh fish Mexican style, known as Ceviche, is another way to beat the heat and a fun idea for a south of the border spread.

"It's the acid and the lemon and the lime juice that reacts with the fish, and it cooks it and it tastes cooked," Kelley said.

After a couple hours marinating in the citrus juices with sugar and salt, extras like tomato, jalapeno and onion may be added per preference.

Garnish with lettuce and avocado, and serve with black bean and corn relish.

While a sandwich is nothing new, Kelley takes us beyond a quick fix.

"It's this big satisfying chunk of roast beef in it, so this way you can satisfy your meat eater without actually having to roast beef yourself," Kelley said.

Buying roast beef at the deli is often cheaper too.

Using a Ciabatta loaf, it really is the extras that make the difference here. Spicy mustard mixed with mayo, with sweet cranberry sauce and crisp red onion, along with arugula or peppery watercress. It will be a real innovative taste of fall without the heat.

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