| Hi, everyone. I hope you had a pleasant week. Things have felt a little topsy-turvy for me, both at the office and outside of it — in large part because the weather in D.C. has been shockingly gorgeous. We've been treated to low-humidity days in the 70s(!) and 80s, whereas usually at this point in the year, it's hot, sticky and oppressive. Even so, my body has been trained to expect low- or no-cook dishes by the time August rolls around. Mentally, I'm also just trying to cross the summer break finish line, as we jettison the camp carousel in favor of (sorry, kiddo) school, and our family routine can settle back into some semblance of normalcy. This week's recipes are just the thing to appreciate during these waning days of summer, especially with warmer temperatures on the horizon. First up is the delightful Italian Sub Salad that Aaron Hutcherson featured from Danny Freeman's new cookbook, "Italianish." This family-friendly meal in a bowl takes the fillings of the cold-cut sandwich — ham, salami, pepperoni, provolone, iceberg lettuce and more — and mashes it up with panzanella, that classic Italian bread salad. The toasted bread pieces that soak up the vinaigrette and briny liquid from the olives and banana peppers might be my favorite part. If you don't feel like turning on the oven, could you use store-bought croutons, bagel chips or even just stale bread that dried out on its own? Absolutely. You'll need to turn on the stovetop to cook the spaghetti for Pasta With Fresh Tomato, Roasted Garlic and Brie, though the sauce itself is no-cook. We freshened up this oldie-but-goodie adapted from "The Silver Palate Cookbook" just in time for peak tomato season. Simply chop Roma tomatoes, and combine them with roasted garlic, basil and chunks of brie. As the bowl rests near the cooktop, the cheese begins to melt and pull it all together, forming a luscious sauce. The rest of this week's refreshing recipes require no heat at all. In food writer Matthew Fairman's Cold-Brew Coffee, steeping the beans at room temperature means you end up with a smoother, less bitter and naturally sweeter drink. The recipe yields 7 1/2 cups of the versatile concentrate, meaning you can have it on hand for a week or two. Dilute it with water or milk, add a splash of heavy cream or half-and-half, or sweeten with your favorite flavor of simple syrup. (Mint would be particularly nice right now.) Allison Robicelli offered up another way to quench your thirst with a summery Virgin White Sangria With Peaches and Cherries. Nonalcoholic wines have come a long way in a relatively short amount of time, including the sparkling variety, so this is a great entertaining option to offer for those who can't partake in the more traditional Spanish drink. For a dessert with the same kind of whimsy, check out Ellie Krieger's Watermelon Coconut Ice. This no-sugar-added treat is pretty in pink and even lighter than a typical sorbet. A dollop of coconut cream and scattering of lime zest complete the picture. What other dishes appeal to you this time of year? Please share your thoughts in the next edition of our live weekly cooking chat Wednesday at noon Eastern. I'll be away, but you'll be in Aaron's capable hands. Submit your questions now, then return for the lunch-hour conversation. Stay tuned for a special guest in this space next Saturday. Until I return, be well and happy cooking. | 
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