When it's 95 degrees out, there's nothing we'd like to avoid more than standing over a stove.  But alas, as the stomach begins to growl, our foraging instincts kick in.  Instead of digging through the fridge in search of a stove-free meal, try these delicious and healthy recipes that will have you enjoying your dinner in no time, sweat-free!  

LUNCH

When lunch rolls around, we all need a meal that packs the perfect punch.  Something filling to keep you going but fresh to keep you feeling good.

Raw Cauliflower Tabbouleh

1 head medium head white cauliflower 

1/2-3/4 bunch parsley, de-stemmed and roughly chopped

1/2 white onion, diced 

1 large garlic clove, minced 

20 cherry tomatoes, chopped 

20 kalamata olives, pitted and chopped 

1/4 cup olive oil 

1/4 cup fresh lemon juice 

1/2 teaspoon ground turmeric 

1 teaspoon sea salt, or to taste 

1/4 teaspoon ground pepper, or to taste 

Cut the cauliflower to remove the stem and the chop into pieces small enough to fit into your food processor.

Place the cauliflower, parsley, onion and garlic in a food processor. Pulse until the cauliflower pieces are the size of a grain (like bulgur). Place the mixture in a large bowl.

Add the remaining ingredients and toss to mix. Serve chilled or room temperature. Store covered in the fridge for up to one week.

DINNER

Oh the nightly supper conundrum.  You're exhausted from work, you walked a mile home (or drive who-knows-how-many) and right now you want to lay down and relax.  Well, worry not.  Just the sheer thought of this delectable dinner will get you up and raring to go.  (You'll be sitting down eating it in less than 10 minutes anyway.)

Mâche with Summer Lemon Cucumbers and Lychee

1/4 cup rice wine vinegar

1 tablespoon fresh lemon juice 

1/2 teaspoon sugar 

1/4 cup extra-virgin olive oil 

1/4 teaspoon fine sea salt, plus more to taste 

1/4 teaspoon freshly ground black pepper 

1 pint fresh or 1 (16-ounce) can lychees, rinsed 

1 (3 1/2-ounce) package enoki mushrooms 

8 ounces mâche lettuce 

1 pint mixed cherry tomatoes, halved 

2 lemon cucumbers, sliced into half-moons (If you can't find these, use 8 red radishes) 

1 English cucumber

To make dressing, whisk together first 3 ingredients (through sugar) in a bowl. Add oil in a thin stream, whisking constantly. Season with salt and pepper; set aside.

Next, peel and chop lychees. Gently separate mushrooms from one another.

For each serving, toss 1 cup mâche with some cherry tomatoes, mushrooms, lemon cucumber, and English cucumber with 1 tablespoon dressing in a bowl. 

Top with 1 teaspoon chopped lychees and a dash of sea salt. (Add more lychees if you'd like a stronger floral flavor.)

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(Images courtesy of adrian8_8, keepon, HoriaVarlan)