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With the start of Phoenix’s toxic heat season, we’ve been keeping things cool inside by spurning the oven. Recently, we’ve feasted on:

Steak with Spinach Couscous (from Real Simple) I made this GF by substituting quinoa for the couscous. Serves 4

3 tablespoons olive oil

1 1/2 pounds flank steak

kosher salt and black pepper

1 cup quinoa, rinsed in cold water

2  cloves garlic, thinly sliced

1/4 cup pine nuts

5 cups baby spinach

1/4 cup crumbled Feta (1 ounce)

2 tablespoons fresh lemon juice

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing.

2. Meanwhile, place quinoa to saucepan with 1 1/2 cup cool water; bring to boil and simmer, covered, for 15 minutes. Transfer to a large bowl.

3. Wipe out the skillet. Cook the remaining 2 tablespoons of oil, the garlic, and pine nuts over medium heat, stirring, until golden, 2 to 3 minutes. Fold into the quinoa with the spinach, Feta, lemon juice, and 1/2 teaspoon each salt and pepper. Serve with the steak.

Steak with Summer Squash and Pine Nuts (from Real Simple) Serves 4

1 1/2 pounds flank steak

kosher salt and black pepper

2 tablespoons olive oil

1/2 cup pine nuts

4  cloves garlic, minced 

1 pound summer squash (about 2), diced

1  red bell pepper, diced

1/2 teaspoon crushed red pepper

2 tablespoons chopped fresh chives

1. Heat grill to medium heat. Season steak with salt and pepper. Grill, 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.

2. Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat. Cook, stirring, until the mixture is golden, 1 to 2 minutes.

3. Add the squash, bell pepper, crushed red pepper, and 1⁄2 teaspoon salt and cook, stirring often, until the vegetables are tender, 4 to 5 minutes. Sprinkle with the chives. Serve with the steak. 

Bonus goodness from Real Simple: Chicken with Grilled Peaches and Arugula

It’s only fitting that the woman who taught me to love shoes would give E her first pair of red ones. And metallic no less. Thanks Mom!

A day to enjoy slice upon slice of crisp, cold watermelon. Sugary juice you missed making trails down your bare belly. Outside in the heat of a low sun. While the big kids circle around, shouting a game of tag.