Next week, I'm going to walk you through some of my summertime maneuvers that produce fabulous meals using all the local harvest.

Next week, I'm going to walk you through some of my summertime maneuvers that produce fabulous meals using all the local harvest.

In most cases, those recipes also will have you hanging out in your kitchen a bit longer than you may be willing to do.

So in a pre-emptive sort of way, I decided to approach the so-much-produce-so-little-time dilemma from the other direction this week. Summer is the time for simple meals, after all. And in this case, simple means simple. As in six ingredients or fewer, not including such basics as salt, pepper and olive oil, of course.

Take gazpacho. What a wonderful summertime treat. The only problem is the pile of veggies that need chopping.

Well ... last weekend, I needed to make a batch, and I needed to make it quick. So I cheated by starting with a container of my favorite store-bought, fresh salsa. It was absolutely wonderful!

These quickie recipes will let you get in and out of the kitchen in record time and back to your summer activities.

Stay tuned for next week's approach, however, for a delectable take on summer cuisine when you've got some time to spare.

Jan Roberts-Dominguez is a Corvallis food writer, artist and author of "Oregon Hazelnut Country, the Food, the Drink, the Spirit" and four other cookbooks. Readers can contact her by email at janrd@proaxis.com or obtain additional recipes and food tips on her blog at www.janrd.com.