OK, if what you want is light and cool and not salad and not heavy, your basically looking at seafood, shellfish and chicken as the entree, and a citrus (lemony) taste. Try this:

If you have an outdoor grill, fix up some salmon; lay the fillets on a cedar board and put the board on the grill. It'll start to char and give a nice flavor to the salmon, and, because it's solid, the fish won't break up and fall onto the coals. Yum. (By the way, you want UNTREATED cedar -no perservative chemicals.)

Separately, take some of olive oil and a tablespoon of butter; heat ot melt the butter in the oil in a saucepan. Now shake in some dill weed and a pinch of tarragon. Add 2 or 3 tblspns of lemon and/or lime juice. Toss in some capers if you've got 'em. Add a splash of white wine or dry vermouth. Add a bit of corn starch to thicken -but not TOO thick, we're not making thanksgiving gravy here. You can do this before your grill your salmon.

I haven't given you amounts, but just figure that for each serving of salmon, you'll want to have 3 or 4 tblspns of the sauce.

OK, now steam or microwave some broccoli florets that you have chopped up into 1/2 – 1" pieces. Make it so it still has a wee bit of crunch -not soft. Maybe 3 mins in the m/w. Shake on some finely shredded parmesan cheese (not the dry stuff from a can). Now mix white vinegar, olive oil and table sugar together in a bowl, enough to coat but not drench the broccoli. Use whatever ratio of vinegar and sugar gives you the right sweet-n-sour taste you want. Add some lemon or lime juice to taste. Dump it on the broccoli and cheese, toss it up and chill. There's your veggie.

Variation; add some Teriyaki sauce to the "dressing mix," or is you don't have any, use some soya sauce and a few tablespoons of sherry or marsala.

Finally, fix up some cous-cous, however you like it.

I've mentioned salmon,. but you could use shrimp or chicken or shrimp AND chicken -but forget the cedar board thing -just use your grill.

There you go.

Where's your place? I'm coming to dinner.
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