I get way too many magazines. I am trying hard to figure out what magazines I could live without. This should not be a difficult question since my town has a great library and I am awake just 16 hours a day, seven days in a week, 52 weeks in a year.

Add the fact that I also read one or two newspapers, watch television (although I DVR most everything I want to watch to avoid commercials) and spend time in my kitchen and with friends.

The problem, of course, is summer, during which I love to spend time outside. Did I mention that I don’t like cleaning, either? As a result, sometimes I don’t have time to clean my condo.

And because of that, some of my magazines get lost in the shuffle. Last evening I decided to declutter one pile on the coffee table. At the bottom was an August issue of Bon Appetit with the picture of a cut peach and the cover title “The Simple Issue.”

Sure, it said it was the August 2017 issue, but it had languished there since mid-July. I took the magazine to bed, and before went to sleep, I had dog-eared seven or eight pages of recipes.

My condo does have central air-conditioning, unlike my seventeenth-century houses, with an air-conditioning unit only on our bedroom and office. So I now cook all the time, whether I am roasting a big chicken or stirring a pot of soup.

But for most of us, summer is cooler if the oven stays off. Here are two easy, delicious dishes where you won’t break a sweat.

Grilled Halibut with Tomatoes

From Bon Appetit, August 2017

Yield: Serves 4

1 lemon (zest and juice separated)

4 5- to 6-ounce skinless, boneless halibut fillets,

Salt and pepper to taste

2 pounds mixed tomatoes, sliced

One half cup canned hearts of palm (or artichoke hearts)

One half cup olive oil

Torn basil leaves

Prepare grill at medium heat. Drizzle halibut with lemon zest and olive oil and season with salt and pepper. Grill fish, turning once, until browned on both sides and opaque in center, 5 to 6 minutes. Toss tomatoes, hearts of palm and olive oil in a medium bowl. Squeeze lemon juice and season with salt and pepper. Add basil leaves, toss well and serve under halibut.

Yogurt Granita with Melon and Raspberries

From Bon Appetit

Yield: 8 servings

1 quart plain whole-milk Greek yogurt

2 cups whole milk (2 percent is fine)

One-half cup honey

Pinch of kosher salt

4 very small cantaloupes (about 1 and one-half pounds each)

2 cups raspberries (about a pint)

Whisk yogurt, milk, honey and salt in a large bowl to combine. Pour into a baking pan (metal works best). Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Continue to freeze, scraping and breaking up frozen parts every 20 to 30 minutes, until mixture resembles shaved ice, 2 to 4 hours.

Cut cantaloupes in half crosswise, and scrape out seeds; discard seeds. Scoop some granita into each cantaloupe half; top with raspberries.