I often blog about cooking extra food that can be frozen in order to save time at particularly busy times of the year, such as the holidays.

Well, the last things you likely want in the summer are casseroles and soups and other commonly frozen dishes. But that doesn't mean you can't do some cooking ahead in the summer months. Cooking ahead in the summer has lots of benefits:

• Less time cooking means more time to play outside.
• You can make better use of your cooking time and fuel.
• You don't have to use the stove and heat up the house as often.
• You can use food more efficiently.
• You are likely to eat more heathfully — and you'll be less likely to go the take-out route.

So, what can you "cook: ahead:

• Make it a habit to buy salad greens and veggies once a week. Wash them immediately. Store the creans in a crisper drawer lined with a clean damp tea towel. Chop the veggies and stop them in plastic zip top bags with a damp paper towel. Then, you'll have the basics for a quick salad.
• Whenever you are grilling, throw some extra meat and veggies on the grill, refrigerating them when they are done. Grilled meats and veggies can be chopped into salads or sandwichesor frittattas or omelets or pasta sauces. This practice also uses your grilling fuel more efficiently since the heat is already built up.
• Make large batches of pasta sauces and freeze in single serving portions. Keep in mind that you can jazz up basic tomato sauce by adding vodka, cream, and fresh peas.
• Similarly, make large batches of salad dressings, storing the leftivers in a clear jar in the fridge.
• If you cook pasta, cook more than you need and put the rest in the fridge. It will make a base for a pasta salad or you can douse it with hot water and cover it in a micriwaved portion of the frozen pasta sauce.

These strategies will allow you to eat healthy, tasty, homemade food without heating your house or firing up the grill every night.