MexicoKaren, that is part of our "problem" -- the house is 160 years old and retrofitting these homes with central air is prohibitive and mucho ugly. So we have a window unit in the downstairs room where we spend most of our time, one in our bedroom for sleeping comfort, and one to pop into the guest room when we, well, have guests (most people know to come in spring or fall which are the prettiest times anyway).
But I like being able to see out of my windows!
One of my lifesavers are near east brand couscous and taboule. As others have said, I boil the kettle first thing in the morning, pour on the water, and put in the fridge. At dinner time I add the vegetables and herbs, and if we want the couscous hot, I nuke it.
Pre cooking things that I cook on the stove in the microwave oven is a trick I learned when we were on the road in a trailer. Potatoes in particular take to this very well. Whether I'm going to put them on the grill or fry them I put them in the microwave oven until they are almost cooked. Then I can fry or grill them for the right texture and flavor without the time and heat (that's also how I bake potatoes to cut down on baking time year 'round: in the nuculator until almost through, then pop in the oven to get the baked flavor and crisp skin)
I rarely use the oven in the summer, but if I need to, I do baking and long-simmering dishes early in the a.m. (being an insomniac helps), then refridgerate and nuke at dinner time.
I cook pasta or rice in the early hours, toss with some oil, refridgerate, then make pasta or rice salad for dinner.
There are only two of us, so when we fire up the grill I make the most of the coals and cook enough meat and veggies for several meals. That lovely flavor in the meat makes it ideal to use in salads throughout the week.
My husband is a soup fanatic. He'd eat soup for three meals a day, year 'round. SO we start the season with our (albeit small) freezer stacked to the top with home made soups, stews, chili. So he can nuke himself a very home-made meal any time.