On humid summer nights, the last thing I want to do is get near is a hot stove. AC or no AC. And if I have one more Kirkland™ Brand Mesclun green salad for dinner, I think I'll go crazy.

I don't think I'm alone here. Boiling water is about as far as I'll go.

Before we start, I'd like to say that too often cold pasta sauces have been bundled into that "pasta salad" label unfairly. I shudder to think of how many people think that a true pasta salad comes from an envelope or supermarket consisting of carrots, celery, onion and about 30 quarts of commercial mayonnaise all mixed in a food processor mixed with overcook rigatoni. What I've tried to present here are delicious, healthy, fresh and easy-to-make cold pasta sauce recipes.

Cold pasta dishes actually originated in Asia and Italy where heating up pasta was not the norm. Some of the best recipes hail from Sicily, where fresh bread, cheese, fresh herbs and pasta are staples year round. My guess is the low carb craze isn't going over too well there.

Moreover, adding heat to any food actually depletes the nutritional content. Some credible sources believe that eating veggies 80% uncooked (or raw) is the ultimate way to get all of the best energy and nutrients into your body.

Whether from your garden or our very own Middleburg Farmers' Market, round up the necessary fresh produce and herbs and get chopping.

Smoked Salmon & Dill Sauce

6 oz smoked Salmon
8 oz low-fat cream cheese
2/3 cup low-fat plain yogurt
3 tbl half-and-half
1 small onion, finely chopped
1 tbl lemon juice
6 tbl chopped fresh dill
2 tbl fresh chopped tarragon
3 tomatoes, peeled and finely chopped
2 stalks Yucca or celery, finely chopped
Dill sprigs and strips of lemon zest, to garnish
Salt and freshly ground pepper

Cut salmon into thin strips and set aside

Place cream cheese, yogurt, half-and-half, onion, lemon juice, dill, salt and pepper into a food processor or blender and blend until mixture is smooth, Transfer to a large bowl.

Add smoked salmon, tomatoes and celery and mix lightly and carefully. Chill until ready to serve. Adjust seasoning, garnish and serve with al dente cooked vermicelli {angel hair pasta}. Makes 6 servings.

Virginia Smoked Chicken Sauce

3/4 cup low-fat plain yogurt
1/4 cup reduced-calorie mayonnaise
1/4 cup regular plain yogurt
8 oz cooked, lean smoked chicken *
6 oz radishes, sliced
4 oz sugar snap peas, sliced
4 tbl fresh tarragon, chopped
2 tbl fresh mint, chopped
Salt and freshly ground pepper
Tarragon sprigs, to garnish

In a bowl, mix together low-fat yogurt, mayonnaise and regular plain yogurt.

Cut chicken into thin strips. Remove tops and roots from radishes and ends from sugar snap peas and slice. Add to yogurt mixture with chicken and mix well.

Add chopped tarragon, salt and pepper and mix well. Garnish with tarragon sprigs and serve with al dente cooked penne pasta. Makes 4 servings.

The smoked chicken and trout from the Farm at Mt. Walden is simply the best I've ever had. Locally it can be found at The Piedmont Gourmet in Middleburg or The Farm Store in The Plains.

Virginian Smoked Trout With Lime Sauce

2 med size smoked Trout (about 4 filets) see above *
1 1/4 cups low-fat plain yogurt
1/4 cup reduced-calorie mayonnaise
2 tbl horseradish
Grated zest and juice of 1 large lime
2 tbl fresh parsley, chopped
4 tbl fresh cilantro, chopped
Salt and freshly ground pepper
5 oz sugar snap peas, diagonally sliced
4 stalks celery, cut into matchstick strips
Lime slices and parsley sprigs, to garnish

Skin trout and discard any bones. Cut flesh into bite size pieces and set aside.

In a large bowl, mix together yogurt, mayonnaise, horseradish, lime zest, lime juice, parsley, cilantro, salt and pepper, until thoroughly combined.

Fold in the trout, carefully not to break it up in to a minced pieces, sugar snap peas and celery. Garnish with lime slices and parsley and serve with al dente cooked farfalle pasta (bowtie). Makes 6 servings.

Fresh Garden Herb Toss

1 bunch fresh green onions, sliced
1 oz fresh watercress, chopped
1 fresh garlic clove, crushed
1 1/4 cups low-fat plain yogurt
2/3 cup reduced-calorie mayonnaise
Juice 1 lime
1 tsp Dijon mustard (or to taste)
2 tbl fresh parsley, chopped
4 tbl fresh basil, chopped
2 tbl fresh oregano, chopped
1 tbl fresh thyme, chopped
Salt and freshly ground pepper
Lemon and lime slices and watercress, to garnish

Cut green onions into 1/2 inch pieces. Chop watercress and crush the garlic.

Place green onions, watercress and garlic in a large bowl. Add mayonnaise and yogurt and mix well. Stir in lime juice, mustard, herbs, salt and pepper and mix thoroughly. Be liberal with your herbs; add to taste, if you like more of basil flavor simply add more basil.

Cover and chill in the refrigerator until ready to serve. Adjust the seasoning, garnish with lemon and lime slices and watercress and serve with al dente cooked cellentani pasta (corkscrew). Makes 4 servings.

The above recipe makes a great side dish to a good cheeseburger… South Beach be dammed!