When it comes to the dog days of summer, no-one wants to be doing 'hard labour' in a hot kitchen. Life is all about unwinding, relaxing and having fun in the evenings and on weekends. Of course, having fun also includes enjoy entertaining friends, family and drop-ins, but at this time of year easy hospitality is the by-word so everyone can spend less time in the kitchen and more on cooling out around the barbecue.

With this in mind, the following easy recipes are sure to please.

CLASSIC PESTO

2 cups (packed) fresh basil

3 cloves garlic, chopped

¾ tsp salt

black pepper to taste

4 fl.oz extra virgin olive oil

1½ oz. pine nuts, lightly toasted

3 oz. grated parmesan cheese

Combine basil leaves, garlic, salt, pepper, olive oil and pine nuts in a food processor or blender. Blend until mixture becomes a smooth purée. Empty into a bowl and add cheese. Add to cooked, drained pasta and serve. Do not cook this sauce. Note: If not using right away, store in refrigerator or freeze. If desired, make extra batches and freeze - that way you will always have this delicious sauce on hand.

SPINACH AND CHEESE DIP

1 8-oz. pkge. cream cheese, softened

½ cup mayonnaise

⅓ cup sliced scallions

1 10-oz. pkge. frozen, chopped spinach, thawed and well drained

1 cup Italian cheese crumbles

½ cup roasted red peppers, chopped

With electric mixer on medium speed, beat cream cheese, mayonnaise and half the onions in a medium-sized bowl until well blended. Add spinach and hand mix until just blended. Stir in cheese crumbles and peppers. Cover and refrigerate one hour. At serving time sprinkle remaining onions on top as garnish. Cooktip: If thinner consistency preferred, stir in up to ⅓ cup milk. Yield: 3 cups/24 servings of 2 tbsp. each.

ITALIAN STYLE MARINATED STEAK

2 boneless beef sirloin steaks

½ cup zesty Italian dressing

½ cup steak sauce

Combine steaks with liquid ingredients in a resealable plastic bag. Seal. Turn several times to evenly coat the meat. Marinate in refrigerator 30 minutes.

Preheat grill to medium-high heat. Grill steaks 4-5 minutes each side - or to preferred doneness. Baste with steak sauce. Let stand 10 minutes. Cut into thin slices and serve. Yield: 4 servings.

BARBECUED FIESTA CHICKEN

1 pkt. taco seasoning mix

8 (2 lbs) small, boneless, skinless chicken breast halves

½ cup original barbecue sauce

Preheat grill to medium heat. Empty seasoning mix into large, resealable plastic bag. Add half the chicken, seal bag, and turn over several times to coat chicken. Remove and repeat with remaining chicken. Grill 3 minutes each side. Brush with barbecue sauce, and continue grilling 2 minutes one each side, or until cooked through.

BARBECUED CORN ON THE COB

4 ears corn

2 tbsp. margarine or butter, softened

2 tbsp. Dijon mustard

1 clove garlic, minced

½ tsp. Italian seasoning

Preheat barbecue to medium heat. Pull back husks from ears of corn, but leave attached at the bottom of each ear. Remove/discard corn silks. Rinse corn.

Combine margarine, mustard, garlic and Italian seasoning. Spread about 1 tbsp. of mustard mixture onto each corn ear. Rewrap husks around corn. Grill 15-20 minutes, or until corn is tender, turning frequently to prevent husks from burning. Serve warm. Yield: 4 servings.

CHEEZY BARBECUED TOMATOES

4 vine tomatoes, cut in half crosswise

¼ cup light zesty Italian reduced fat dressing

½ cup shredded low-moisture part-skim mozzarella cheese

1 tbsp. grated Parmesan cheese

1 tbsp. chopped fresh herbs (basil, chives and/or parsley)

Pre-heat barbecue to medium-high heat. Place tomatoes, cut side up, in a greased 8-inch-square foil pan. Drizzle with dressing, sprinkle evenly with cheese. Place pan on barbecue grate. Close lid and grill 10-12 minutes, or until cheeses are melted and bottoms of tomatoes are browned. Sprinkle with herbs just before serving. Yield: 4 servings.

BARBECUED GARLIC POTATO SALAD

6 cups halved, unpeeled, small red potatoes

1 medium head of garlic

½ cup zesty Italian dressing, divided

¾ cup mayonnaise

1 tsp. yellow mustard

1 cup chopped celery

Pre-heat barbecue to medium-high heat. Place potatoes in 2-quart microwave dish. Add ⅓ cup water, cover and microwave on high 8 minutes. Drain.

Meanwhile, cut about ½-inch off top of the head of garlic (not the root end). Place on foil sheet, drizzle with 1 tbsp. of dressing. Wrap garlic in foil, tightly sealing ends.

Thread potatoes on skewers and place on barbecue, along with the garlic. Brush potatoes with some of the remaining dressing. Grill 10-15 minutes, or until potatoes are tender, turning them frequently, and brushing with remaining dressing. Remove potatoes from grill and cool.

Remove 4 cloves from the head of garlic and separate from their skins (Tip: Hold garlic in flat of hand and squeeze from root end to push the cloves from their papery skin). Mix garlic with mayonnaise and mustard in large bowl. Add potatoes and celery, mix lightly and cover. Refrigerate several hours, or until chilled.

Cooktip for leftover garlic: Place peeled cloves in blender with 1 cup (2 sticks) softened butter or margarine. Cover and blend well. Transfer with a rubber scraper into airtight container and refrigerate up to 2 weeks. Add to scrambled eggs, or use as a topping for meat or sauteed vegetables. Yield: 12 ½-cup servings.

BARBECUED PEACHES

¼ cup balsamic vinaigrette dressing

2 tbsp. honey

4 ripe peaches, halved and pitted

½ cup thawed whipped topping

Fresh mint leaves

Select peaches which are slightly soft with partially red skins and tints of yellow. Pre-heat barbecue to medium-high heat. Mix dressing and honey in medium bowl. Add peach halves, toss gently to coat. Grill 6-8 minutes, or until softened, turning occasionally, and brushing with dressing mixture. Serve individual portions garnished with topping and mint leaves. Yield: 4 servings.

JIFFY BANANA DESSERT

3 cups cold milk

2 pkgs. (4-serving size each) vanilla instant pudding

30 vanilla wafers

3 medium bananas, sliced

maraschino cherries

1 8-oz. tub whipped topping, thawed

Pour milk into large bowl and add dry pudding mixes. Beat with wire whisk or hand mixer for two minutes, or until well blended. Let stand for five minutes.

Arrange half the wafers on bottom and up sides of 2-qt. serving bowl. Then alternate layers of bananas and pudding until both ingredients used up, dotting cherries through layers. Finish with layer of whipped topping. Refrigerate for three hours. Yield: 14 ⅔ cup-sized portions. An easy dessert for a crowd. Preparing in a clear glass bowl adds eye appeal. Store leftovers in refrigerator.

LIGHT 'N' LUSCIOUS LEMON PIE

⅓ cup powdered lemonade-flavour drink mix

½ cup cold water

2 cups vanilla ice cream, softened

1 8-oz. tub whipped topping, thawed

1 6-oz. ready-made graham cracker crust

In a large bowl, combine lemonade mix with water, and stir until dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping.

Freeze, if necessary, until mixture is thick enough to mound. Spoon into crust. Freeze until firm. Remover from freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut. Refreeze leftovers.