When it’s hot and humid, cooking is something I dread! If you also need a break, try serving a No-Cook Summer Supper.

A No-Cook Summer Supper is composed of a prepared meat, drinks, raw veggie sticks (I used carrots and cukes), and a mixed fruit salad (anything you have on hand, or find on sale).

In addition to the cold sides, I like to pick up the prepared meat at the store. Shaw’s offers a $5.00 meat every Friday. This week the special was an 8-piece grilled chicken pack. Other weeks, I’ve seen rotisseries, roasted turkey breast, or fried chicken.

Add in some $0.50 iced tea, and you’ll have a real feast!

I like to lay out the platters of veggies, fruit, and chicken buffet-style, so that everyone can help themselves. This makes it extra easy on the hostess, who was tired and hot after running around all day getting free stuff.

A No-Cook Summer Supper ensures a delicious meal, no matter what the temperature is outside. Best of all, I didn’t have to turn on the oven and heat up the whole house!

Tropical Smoothie Café is giving away free punch tomorrow! You must wear flip flops and show up between 2:00-7:00PM.

As luck would have it, Tropical Smoothie Café and Cumberland Farms are on the same street, so I’ll be getting a free punch and a free Chill Zone!

Cumberland Farms will be giving away free Chill Zone drinks this Friday, 6/20!

For those who’ve never had one, a Chill Zone is like a Slurpee. I participated in this freebie last year, and I must say, Chill Zones are pretty tasty!

If you’re looking for the world’s greatest tuna salad recipe, here it is! Unlike most tuna salads, my version is neither bland nor sloppy. It’s moist, flavorful, and has a good crunch.

To make world’s greatest tuna salad, you will need celery, dill pickles, 2 cans of solid white tuna in water, and mayo. This recipe is very flexible, no precise measurements required.

Start by draining the tuna thoroughly (I give the liquid to my cat, Pumpkin, or you can just toss it). In a mixing bowl, break up the tuna a little. I like it somewhat chunky. Dice up the celery and pickles (I used 4 stalks and 6 mini pickles). Add the diced veggies to the tuna and combine with your desired level of mayo. When in doubt, go easy. This isn’t a soup, after all. It shouldn’t be swimming.

This can be served right away, or chilled overnight. It will keep up to 2 days, but be careful. If kept overnight, add a little extra mayo if it seems dry.

World’s greatest tuna salad is great on its own or made into a sandwich. I also like it as a snack or appetizer, served with crackers. If you’re dieting, or need a low-carb option, try spreading tuna salad on cucumber slices. Because this dish is parve, it will compliment any meal perfectly!