Remember the old saying, if you can't stand the heat, get out of the kitchen? I think I know how that one got started. I love cooking, but on humid summer days, the kitchen – or the galley – is the last place I want to be.

It's very tempting to just head to the nearest restaurant, but there are ways to stay cool and still enjoy a meal cooked yourself by planning in advance and taking advantage of several simple strategies.

Successful cooking in the summer means spending less time in the galley. Fruit, salad, cold soups and sandwiches are all good options.The key to staying cool is to reduce the amount of time spent over a hot oven or stove, and that usually means planning meals that don't require much cooking. Sandwiches are a perfect example. They can be prepared quickly and without appliances using almost any ingredient, and that makes them an ideal meal for a hot summer evening.

You can also serve them with just about anything: green salad, fruit salad, fruit kabobs, bean salad, noodle salad or raw vegetables with dip. If you like the soup-and-sandwich approach, remember that soups don't have to be hot. There are plenty of great-tasting cold soups like gazpacho that can really round out a meal. (For a story on cold soups, see link below.)

Salads are another no brainer. Start with the basics – romaine lettuce, tomatoes, and cucumbers – and then you can add protein like chicken, fish, cheese or garbanzo beans. You can also add sun dried tomatoes, shredded carrots, olives – just about anything you can find. Another quick meal I like is a Greek platter: pita bread cut into quarters, hummus, olives, feta cheese and roasted peppers. They're easy to put together and light enough to be served in summer. (For more recipes, see link below.)

One item I like to keep on hand is couscous. You just boil the water for about five minutes, add the couscous, take it off the heat and let it stand for a couple of minutes. You've now got yourself a great side dish that goes with just about everything. Or, you can add to it to make a single-pot dish. You can buy boxes of seasoned couscous too, such as garlic and herbs or curry.

PLAN YOU WORK, WORK YOUR PLAN

If you are brave enough to do more serious cooking in hot weather, it pays to plan ahead. Cook after nightfall or in the pre-dawn hours, when temperatures are lower. Watch the long-range weather forecast and aim to cook on cooler days – then make extra. When you can't face the galley, it's nice to pull out a meal that was prepared in advance and frozen.

You can also cut preparation and cooking time down by thinking ahead. Rely on packaged goods where you can; defrost everything thoroughly before you cook it; and stick with quick-cooking proteins like fish. (For a story on catching fresh seafood, see link below).

It also makes sense to adjust the appliances you use when you cook. Run a hot oven for an hour or more and it will heat the space around it, but there are several alternatives that throw off less heat.A slow cooker can minimize the cook's time in the galley, and reduce heat in the cabin.

One good solid performer is the slow cooker, or Crock Pot. Most of us associate it with cold-weather meals such as soups and stews, but it makes sense to use it during the hottest days of summer because these units emit less heat than an oven or stove. They also keeps you out of the galley. You can prepare the food in advance, place it in the pot in the morning and forget about it until meal time.

Another appliance I really like is an electric steamer. Mine has three different containers you can pile on top of one another so everything can be cooked in one shot. It even has a special container for steaming rice. There are also models that go directly on the stove top. In fact, you can buy a stainless steel basket at most supermarkets for about $5.

As with any appliance on a boat, remember to watch power consumption, and run the engine or generator as appropriate.

Another sound strategy is to simply move the cooking outdoors. If you have an outlet on the flying bridge or on the cockpit, or even a stout outdoor extension cord, you can run a Crock Pot or tabletop electric grill outside while docked or at anchor. Be sure to choose a level space and put a cookie sheet or other barrier between the appliance and the deck, then warn the rest of crew what you are doing.

Perhaps the easiest way is to add a marine barbeque to your boat. There are many models to choose from, with prices starting at about $150. Most bolt onto a stanchion or railing and are powered by bottled propane. They make a nice alternative to galley cooking, and they provide a backup for days when the generator quits (just make sure you carry enough propane, and care for the bottles properly).

The rules for grilling on the boat are generally the same as grilling at home: use the right amount of heat, apply non-stick and clean the grill afterward. (For a story on the secrets of grilling fish, see link below). But there is one difference: be careful with those tongs, or you can lose a piece of dinner over the side.