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Well, it’s officially disgusting out. This week has been brutally hot. Every time I’ve stepped outside to do something, I am instantly pouring sweat. I enjoy the summer because our winters here are far too long, but I don’t enjoy whatever this is. So this week’s recipes will be all about cooling down or at least not having to sit over a stove or oven or grill, since there isn’t anyone who’s interested in that right now!

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DILL PICKLE SLAW

1 1/2 cups finely chopped dill pickles, plus 1/3 cup brine from the jar

1 Tbsp. Dijon mustard

1 tsp. celery seeds

1 tsp. mustard seeds

1 tsp. kosher salt, plus more to taste

1/2 tsp. sugar

1/2 tsp. black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 (10-ounce) bags slaw mix

1/2 sweet onion, thinly sliced

1/4 cup chopped fresh dill

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover, and shake to combine.

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

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GRAPE SALAD

1/3 cup pecans

4 oz. cream cheese, at room temperature

1/2 cup sour cream

1/2 tsp. vanilla extract

Pinch of kosher salt

3 Tbsp. light brown sugar

2 lb. seedless grapes (red, green, or a combination)

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.

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WATERMELON 

SWEET TEA

4 green tea bags

1/2 cup packed fresh mint leaves, plus more for garnish

2/3 cup honey

8 cups cubed seedless watermelon (1-inch cubes)

Put the tea bags and mint in a large heatproof pitcher. Add 5 cups boiling water and steep 4 minutes. Remove the tea bags and mint without squeezing the tea bags. Whisk in the honey until dissolved. Let cool to room temperature, about 1 hour, then refrigerate until cool, about 2 hours.

Meanwhile, arrange 2 cups watermelon cubes in a single layer on a parchment-lined baking sheet and freeze until solid, about 1 hour.

Puree the remaining 6 cups watermelon in a blender until smooth. Strain through a fine-mesh sieve into the pitcher and stir to combine.

Divide the frozen watermelon cubes among glasses. Add the tea and garnish with mint sprigs.

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RED & GREEN FRUIT SALAD W/ MINT SYRUP

1/2 cup sugar

1/2 cup fresh mint

2 qt. strawberries, halved or quartered if large

1/2 honeydew melon, peeled, seeded, and chopped

1 cup red grapes, halved

1 cup green grapes, halved

4 kiwis, peeled and cut into half-moons

1/3 cup pomegranate seeds

For the mint syrup: Bring the sugar and 1/2 cup water to a boil in a small saucepan over medium heat. Remove from the heat and add the mint. Let steep until the syrup cools, 20 to 30 minutes. Pour the syrup through a fine-mesh strainer, discarding the mint. Refrigerate in a covered container until ready to serve.

For the salad: Combine the strawberries, melon, grapes, kiwis, and pomegranate seeds in a large bowl and toss to combine. When ready to serve, drizzle the fruit with the mint syrup and gently toss to coat.

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AMBROSIA SALAD

4 oz. cream cheese, softened

1/4 cup powdered sugar

1 tsp. vanilla extract

1 cup heavy whipping cream

1/2 cup sour cream

1 (15-oz.) can mandarin oranges, drained

1 (20-oz.) can pineapple tidbits, drained

2 cups mini marshmallows

3/4 cup shredded sweetened coconut

8 maraschino cherries

1 pink grapefruit, peeled and cut into sections

1/3 cup toasted coconut chips

To a mixing bowl, add the cream cheese, powdered sugar, and vanilla. Using an electric mixer, beat on medium speed until smooth. Transfer to a small bowl. 

Add the heavy cream to the mixing bowl and beat on medium speed until soft peaks form, 1 to 2 minutes. Add the cream cheese mixture back to the bowl and continue whipping until stiff peaks form. Fold in the sour cream. 

Add the mandarin oranges, pineapple, marshmallows, and shredded coconut to the bowl and gently fold to combine. Place the mixture in a 2-quart casserole dish or bowl to sit overnight.

Just before serving, top the salad with cherries, grapefruit, and coconut chips. 

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WATERGATE SALAD

4 oz. cream cheese, at room temperature

1/4 cup powdered sugar

1 tsp. vanilla extract

2 cups heavy cream

1 (8-oz.) can crushed pineapple

1 (3.4-oz.) box instant pistachio pudding mix

1 1/2 cups mini marshmallows

1 cup toasted pecans, chopped

8 maraschino cherries

In the bowl of a stand mixer fitted with a whisk attachment, combine the cream cheese, powdered sugar, and vanilla and mix on medium speed until smooth, about 1 minute. Add the heavy cream and beat on medium-high speed until stiff peaks form, about 1 minute 15 seconds. Remove 1/2 cup of the whipped cream mixture, cover, and refrigerate until ready to serve. 

In a large bowl, whisk together the pineapple and pudding mix until dissolved. Gently fold in the marshmallows and remaining whipped cream mixture with a rubber spatula, taking care not to overmix and deflate. Cover and refrigerate about 1 hour. 

To serve, gently fold 3/4 cup of the pecans into the pudding mixture and divide among 8 bowls. Top each with a dollop of the reserved whipped cream mixture, a sprinkle of the remaining pecans, and a cherry. 

TFD: "It is difficult to be good-natured in a hot day... It's so hot I put everything off. Hot weather is the mother of procrastination. My energy is at ebb tide. I'm getting caloricly stupid. Tried to read... Mind stumbled on a ponderous perioration and fell in between two paragraphs and lay unconscious for ten minutes." - Thomas Edison

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