The summer months are the hottest time of year, and 2016 is no exception. Taking a few simple steps will help bring down the heat and raise your comfort level.

Be smart about your cooling choices by taking conscious steps to conserve energy:

>> Run ceiling fans to help circulate cool air rather than lowering the thermostat on your air conditioner.

>> Hang awnings or blinds or install tinting on south- and west-facing windows to block afternoon sun.

>> Set your air conditioner at the warmest comfortable setting. Each degree above 75 saves approximately 3 percent of the energy used to cool your home.

In the meantime, cool your palate with these refreshing summer recipes.

Manoa Chicken Salad

• 2 pounds boneless, skinless chicken breasts
• 1/4 cup chopped walnuts, toasted
• 2 cups red seedless grapes, halved
• 3 stalks celery, slivered
• 1/4 cup diced sweet Ewa onion
• 1-2 heads Manoa lettuce

>> Dressing:

• 1 cup low-fat mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons local honey
• 2 teaspoons poppy seeds
• Salt and freshly ground pepper, to taste

To make dressing: In a large bowl combine ingredients until well incorporated. Refrigerate until ready to use.

Heat oven to 375 degrees. Place chicken breasts in baking dish with 1/2 cup water. Cover with foil and bake 25 minutes, or until completely cooked through. Remove from pan; cool at room temperature for 10 minutes. Cover and refrigerate.

Dice cold chicken into bite-size chunks and transfer to large bowl. Stir in nuts, grapes, celery, onion and dressing. Serve over a bed of Manoa lettuce. Serves 6.

Approximate nutritional analysis, per serving (not including salt to taste): 320 calories, 10 g fat, 2 g saturated fat, 100 mg cholesterol, 550 mg sodium, 24 g carbohydrate, 3 g fiber, 17 g sugar, 34 g protein

Sparkling Strawberry Lemonade

• 3 cups quartered strawberries
• 1 cup cold water
• 6 ounces frozen lemonade concentrate
• 2 cups chilled sparkling water, divided
• Sugar to taste
• Ice cubes
• Whole strawberries for garnish

Process strawberries and water in blender until smooth. Add concentrate and 1 cup sparkling water. Blend until smooth and pour into a pitcher with remaining sparkling water. Add sugar to taste. Serve in tall glasses over ice and garnish with a strawberry on each rim. Serves 4.

Approximate nutritional analysis, per serving (not including sugar to taste): 120 calories, no fat or cholesterol, 20 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g sugar, 1 g protein

Tip: Don’t toss overripe fruit! Give it a second life by freezing it. Pineapple cores can be turned into tea, overripe bananas churned into ice cream, and extra juicy watermelon can become ice pops.

Watermelon, Nalo Greens and Pickled Onion Summer Salad

• 4 cups Nalo greens
• 1 small-to-medium seedless watermelon, cut into bite-size cubes (about 8 cups)
• 1/2 cup crumbled feta cheese

>> Dressing:

• 1/8 cup red wine vinegar
• 1 tablespoon freshly squeezed Meyer lemon juice
• 1 teaspoon sea salt
• 1/4 cup olive oil

>> Pickled onions:

• 1/2 cup apple cider vinegar
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon whole black peppercorns
• 1/2 cup thinly sliced red onion

To pickle onions: In small saucepan, combine all ingredients except onions and bring to rapid boil; remove from heat and let sit 15 minutes. Place onions in heat-proof container and cover with pickling liquid; cool to room temperature, then chill in refrigerator.

To make dressing: In small bowl, combine vinegar, lemon juice and salt. Slowly whisk in olive oil until incorporated; set aside.

To assemble salad: In a large bowl, place greens, add dressing to taste and toss. Divide among 8 serving dishes, top with watermelon, cheese and chilled pickled onions. Serves 8.

Approximate nutritional analysis, per serving: 150 calories, 9 g fat, 2.5 g saturated fat, 10 mg cholesterol, 650 mg sodium, 15 g carbohydrate, 1 g fiber, 12 g sugar, 3 g protein