It is summer in Texas and all I want to do in this heat is stay inside and avoid the oven until December. The true tragedy in this Dallas oven we live in is that my snacking habits have become lazy. When did I start craving Teddy Grahams instead of fresh fruit or vegetables? It's far too easy to throw a processed, packaged snack in my grocery cart instead of taking the time to chop up some produce for a midday bite. In light of the current heat crisis here, I've found a way to make some snacks ahead of time that are both refreshing and filling. The solution? Pickled fruits and vegetables! They can be sweet or salty, and the acidity helps your body feel full faster. They're great individually, or when paired with any of these meal suggestions. Check out three make-ahead, cool down recipes! Asian Ginger Pickles: Ingredients: 2 English Cucumbers, thinly sliced (about 1/4 inch) 4 Peeled Carrots, sliced into rounds 1/4 Cup Shredded Fresh Ginger Root 6 Small Red Radishes