I read somewhere that our appetites reduce in the summer months because the body is trying to stay cool. Bodily functions, such as digestion, create heat. The body will suppress the appetite to cut back on its workload. It made me wonder if I turned off the air conditioner this summer could I lose some weight. I pondered this thought for a very brief time and decided a heat diet wasn't for me. I don't like to perspire. What is the use of being thin if you are dabbing perspiration from your forehead every couple of minutes?

Whether it is a physical reaction or a psychological reaction, appetites do change throughout the year. We naturally crave lighter fare in the hot days of July and August. It's the perfect time to take your favorite appetizers and turn them into light summer dinners. A plate of fruits, local cheeses and crackers or a good flatbread can become a meal when made in larger proportions and paired with a light white wine.

Since you're not spending the big dollars on meat, use the extra funds to try some artisanal cheeses that you wouldn't normally spend the money on. To add some protein, try wrapping sliced melons with prosciutto. Prosciutto is a bit costly, but you only need a few thin slices to wrap fruit. The combination of the salty meat and the sweet, cool melon is absolutely divine!

An antipasto plate is a great light dinner within itself. In Italy, antipasti, which means before the meal, is the first course of the traditional five-course meal. It usually consists of cured meats, olives, cheeses, artichoke hearts, pickled vegetables and mild peppers like pepperoncini. It is served as a precursor to the meal in Italy, but you can make it your main course. In Italy, antipasti ingredients vary from region to region so create your own plate with your favorite deli meats, vegetables, olives, bread and cheeses.

Of course a hot day usually turns our minds toward a substantial cold salad. For a change try Salad Nicoise, a French salad that includes everything a traditional meal does. Vegetables, protein and starch, are served cold. The first time I made this salad for my friend Linda, I was very skeptical about the flavor. I wasn't so sure about cold green beans and potatoes served with tuna, but the combination was fantastic and was a huge hit at her party!

I know summer can be challenging in the kitchen, but don't settle for the same old ham sandwich just because it's too hot to cook. Think out of the box and be creative with your dinners. Tell your family you're having a "party" night and serve their favorite appetizers or salads. It will be fun and will get you out of the kitchen in short fashion.

Teri Bell is co-owner of Miss Sophie's Marketplace at the Mighty Eighth in Pooler. Go to sophiesmarketplace.com.

 ANTIPASTI

This is just a suggestion of ingredients. Make it using your family's favorite meats, vegetables and cheeses.

¼ lb Genoa Salami, sliced thin

¼ lb Hard Salami, sliced thin

¼ lb Pepperoni

¼ lb Prosciutto, thinly sliced

1 jar marinated artichoke hearts

1 jar roasted red peppers

Marinated Mozzarella Balls

Parmesan Cheese, coarsely cubed

Mixed olives

Crackers or Flatbread

On a large round platter, arrange meats at 12, 3, 6, & 9 o'clock. Fill in between the meats with vegetables and cheeses. Serve with bread or crackers.

SALAD NICOISE

½ lb small red potatoes, washed

½ lb fresh green beans

4 hardboiled eggs, peeled and sliced

6-8 ounce can high quality, oil packed, tuna

2 large ripe tomatoes sliced into wedges

¼ cup black or Kalamata olives

Bibb lettuce

Salt & Pepper

Dressing

1/4 cup white wine vinegar

1/2 teaspoon Dijon mustard

Kosher salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

2 tablespoons finely chopped fresh herbs, such as thyme, parsley or tarragon

Whisk the vinegar, mustard, in a medium, glass or plastic bowl until combined. Whisk in the olive oil in a slow, steady stream. Stir in the herbs, taste, and season with salt and pepper as needed; set aside.

For salad

1. In a medium saucepan, add enough water to cover potatoes by 2 inches. Add a tablespoon salt and bring to a boil. Boil 15 minutes or until tender. With a slotted spoon, remove potatoes from water and set aside to cool.

2. Bring the water back to a boil and add green beans. Cook for 2-3 minutes, drain and rinse with cold water until cooled.

3. Slice potatoes and toss in just enough dressing to coat. In separate bowls, toss tomatoes, tuna and green beans in dressing.

To assemble: Line large platter with lettuce. Place tuna in the middle and surround with remaining ingredients. Serve with remaining dressing on the side.