casserole dishes, roasting pans and crock pots and move towards lighter fare -- and coincidentally, easier times for the family cook.

After months of soups, stews, roasts and heavy meals, the icy smoothness of cold soups and the crunch of crisp salad ingredients are especially welcome.

With the abundance of fresh produce, truly interesting combinations can be put together to make tasty, satisfying and easy-to-prepare meals. And if you happen to be entertaining a vegetarian or two, these recipes are also an ideal way to say `Welcome!' *** AVOCADO PATE Preparation and cooking time: 35 minutes, 4 servings 2 ripe avocados 4 hard-boiled eggs, finely chopped 2 tbsp. cider or red wine vinegar 1 garlic clove, finely chopped 2 tsp. finely chopped lemon balm 1 tsp. salt 1 tsp. black pepper 8 lettuce leaves 4 lemon slices 4 parsley sprigs WITH a sharp knife, cut avocados in half, remove stones. Carefully scoop out avocado flesh, leaving skins intact. Transfer flesh to a medium-sized mixing bowl. Reserve skins.

Using a kitchen fork or wooden spoon, mash avocado flesh with eggs, vinegar, garlic, lemon balm, salt and pepper to a smooth paste. Spoon the avocado mixture back into the avocado skins.

Arrange the lettuce leaves on four individual serving dishes. Place a stuffed avocado half on each dish. Garnish lemon slice and parsley sprig. Serve immediately.

*** COLD PEAR AND CHERRY SOUP A refreshing and unusual start to a meal. In the summer especially, cold soups are light and easy to digest.

Preparation and cooking time: 13 hours. 6 servings 2 lbs. firm dessert pears, peeled, cored and diced 11 cups water 1 cinnamon stick 1 lb. canned, stoned Morello cherries 3 cup red wine 3 cup sugar Grated rind and juice of 1 lemon PUT pears in a large saucepan, cover with the water. Add cinnamon stick, cover, and place over low heat. Gently poach for 40 minutes, or until pears are tender. Remove from heat. Strain fruit and liquid into a medium-sized mixing bowl. Discard cinnamon stick and push the pears through the strainer with a wooden spoon. Return pear puree to saucepan and set aside.

Drain cherries, reserve syrup and set them aside.

Add cherry syrup to pear puree in the saucepan with red wine, sugar, lemon rind and juice. Return the pan to low heat and cook and stir the mixture until sugar has dissolved. Increase heat to moderate, bring mixture to a boil.

Reduce heat to low again and stir in cherries. Cook soup 2 to 3 minutes, stirring occasionally.

Remove pan from heat and pour soup into a deep serving bowl. Cool to room temperature, then place bowl in refrigerator. Chill soup for at least 1 hour before serving.

*** EGGS RATATOUILLE An unusual dish for a light supper, this needs no accompaniment other than crusty bread Preparation and cooking time: 11 hours. 4 servings 2 eggplants 1 tbsp. plus 1 tsp. salt 1 lb. zucchini, trimmed and sliced 1 cup-olive oil 1 large onion, sliced and pushed out into rings 1 large garlic clove, crushed 1 green pepper, seeded and chopped 1 lb. tomatoes, blanched, peeled, seeded and chopped 1 tsp. black pepper 8 oz. mushrooms, wiped clean and sliced 2 tbsp. butter or margarine 4 eggs CUT eggplants into thin slices and place in a colander. Sprinkle over 1 tsp.

of the salt and set aside for 30 minutes.

Meanwhile, place the zucchini slices on a plate and sprinkle over 2 tsp. of the salt. Set aside for 30 minutes. Rinse the eggplant and zucchini slices.

Blot dry with paper towels.

In a very large saucepan, heat oil over moderate heat. When hot, add onion and garlic. Fry for 2 minutes, stirring occasionally. Stir in eggplant slices, zucchini slices, green pepper and tomatoes. Sprinkle over remaining salt and the pepper.

Reduce heat to moderately low and simmer vegetables, stirring occasionally, for 20 minutes. Stir in mushrooms and continue simmering for 20 minutes.

Five minutes before ratatouille is ready, cook eggs: In a large frying-pan melt butter or margarine over moderate heat. When foam subsides, break eggs into the pan. Fry 3 to 5 minutes, or until the whites are set.

Spoon ratatouille on to four individual serving dishes and top each portion with a fried egg. Serve immediately.

*** MOULDED GRAPEFRUIT AND CUCUMBER SALAD A decorative salad set in a grapefruit flavoured jelly gelatine , this moulded salad will be welcome addition to a summer buffet.

Preparation and cooking time: 31 hours. 4-6 servings 2 fresh grapefruit 21 cups grapefruit juice 2 tsp. agar-agar (gelatine made from seaweed) 1 cucumber, finely chopped 6 lettuce leaves PEEL grapefruit, removing as much of the white pith as possible. Separate grapefruit into segments. Set aside.

In a medium-sized saucepan, bring grapefruit juice to the boil over moderately high heat. With a wire whisk, beat in the agar-agar. Continue whisking for 3 minutes. Remove pan from heat.

Rinse a 5-cup plain or decorative mould with cold water. Pour in enough of the liquid grapefruit jelly to make a 1-inch layer on the bottom. Place the mould in a bowl of iced water. Allow jelly to set and then arrange a layer of grapefruit segments on it.

Pour in enough of the liquid jelly to make a 1-inch layer on top of the grapefruit segments. If jelly in the saucepan has set, melt it over moderate heat. Allow jelly to set, then arrange chopped cucumber on it. Place remaining grapefruit segments on the cucumber and pour over the remaining liquid jelly.

Place mould in the refrigerator and chill for 11 to 2 hours, or until the salad is completely set.

Arrange lettuce leaves on a serving dish. Dip the mould quickly into hot water and invert it over the dish. Salad should slide out easily. Serve immediately.

*** CUCUMBER AND TOMATO COOKED SALAD This cold, cooked salad is an appetising summer vegetable dish.

Preparation and cooking time: 2 hours. 4 servings 2 large cucumbers, peeled, cut in half lengthways, seeded and cut into 1 -inch pieces 11 tsp. salt 4 tbsp. olive oil 1 medium-sized onion, quartered and sliced 1 large garlic clove, finely chopped 8 oz. tomatoes, blanched, peeled, seeded and roughly chopped 2 tbsp. tomato puree 2 tbsp. red wine vinegar 1 tsp. dried basil 1 tsp. black pepper PLACE cucumber pieces in a large saucepan. Pour in enough water just to cover, add 1 tsp. of the salt. Bring to a boil over moderate heat and cook cucumbers for 3 minutes. Drain cucumbers in a colander and rinse under cold, running water. Dry cucumber pieces on kitchen paper towels. Set aside.

In large frying-pan, heat oil over moderate heat. Add onion and garlic.

Cook 3 to 4 minutes, or until the onion is tender but still crisp. Remove pan from heat and mix in chopped tomatoes, tomato puree, vinegar, basil, pepper and remaining salt. Add cucumber and mix well. Turn salad into a serving dish and refrigerate for at least 11 hours before serving.

*** KARTOFFEL SALAT This adaptation of a German recipe blends potatoes, tomatoes and salted cashew nuts in a mustard flavoured dressing.

Preparation and cooking time: 11 hours. 4 servings 2 lbs. potatoes, scrubbed but not peeled 1 tsp. salt 5 lettuce leaves 4 tomatoes, quartered 2 tbsp. salted cashew nuts 3 tsp. finely chopped mint Dressing 3 tbsp. cider vinegar 8 tbsp. olive oil 1 tbsp. prepared mild French mustard 1 tsp. salt 1 tsp. black pepper 3 tsp. chopped spring onions (scallions) PUT potatoes into a medium-sized saucepan, add enough water to cover, add salt. Place pan over moderately high heat and bring water to the boil.

Reduce heat to moderate and cook 15 to 20 minutes, or until tender. Drain and slice into a medium-sized mixing bowl. Set aside to cool slightly.

While the potatoes are cooling, prepare the dressing: In a small mixing bowl, combine vinegar, oil, mustard, salt, pepper and spring onions (scallions) with a fork or wire whisk. Pour over the still-warm potato slices and gently toss so that they become well coated. Place bowl in refrigerator to chill for 30 minutes.

Arrange lettuce leaves in a medium-sized salad bowl. Spoon potato slices into centre and arrange tomato quarters around the sides. Sprinkle nuts and mint over top and serve.

*** ASPARAGUS SALAD A delicate and unusual way to serve asparagus, this makes a particularly excellent first course.

Preparation and cooking time: 40 minutes. 4 servings 8 oz. asparagus, cooked, cooled and chopped 1 small head of iceberg lettuce, coarsely shredded 1 cup French dressing 1 small onion, sliced and pushed out into rings 1 tbsp. chopped fresh parsley ARRANGE asparagus and lettuce in a medium-sized salad bowl. Pour over French dressing and toss to coat well. Chill in refrigerator 30 minutes, basting occasionally. Toss salad, arrange onion rings on top. Sprinkle with chopped parsley and serve.

*** APRICOT SALAD This salad is made with fresh apricots and served with a tarragon cream dressing.

Preparation and cooking time: 30 minutes. 4 servings 2 lb. ripe apricots, blanched and peeled 4 tbsp. sour cream 3 tsp. tarragon vinegar 1 tsp. sugar 1 tsp. salt 1 tsp. black pepper a few tarragon leaves, chopped CUT apricots in half, de-stone, and arrange in a glass serving bowl. Crack stones with a nutcracker or hammer. Remove kernels, chop and set aside.

To make dressing: In a small mixing bowl, combine sour cream, vinegar, sugar, salt and pepper. When blended, taste and adjust seasoning if necessary. Pour dressing over apricots, sprinkle with tarragon leaves and chopped kernels and serve.

*** CREOLE BANANA SALAD An attractive addition to any summer meal, this salad can be served with onion and herb bread and chilled white wine for a light, refreshing lunch.

Preparation and cooking time: 20 minutes. 4 servings 4 large bananas, sliced 1 tbsp. lemon juice 1 lb. (22 cups) long-grain rice, cooked and cooled 1 medium-sized red apple, cored and chopped 4 oz. small seedless green grapes 3 oz. canned pineapple, drained and chopped 2 tbsp. finely chopped walnuts 1 tbsp. snipped fresh chives 4 large lettuce leaves 2 tbsp. desiccated coconut Dressing 1 cup mayonnaise 2 tbsp. lemon juice 1 tsp. hot chili powder 1 tsp. dry English mustard IN a large mixing bowl, combine bananas, lemon juice, rice, apple, grapes, pineapple, walnuts and chives. Mix to blend.

In a small bowl, beat mayonnaise, lemon juice, chili powder and mustard together until they are well blended. Carefully stir dressing into banana and rice mixture, mixing well. Arrange the lettuce leaves in a large, shallow serving dish. Pile the mixture on top and sprinkle over the coconut. Serve at once.

*** SWEET AND SOUR SALAD Light yet spicy, this makes an exciting accompaniment to cheese or vegetable souffle ms. Or serve it with cottage cheese to cheer up a diet.

Preparation and cooking time: 11 hours. 4 servings 4 medium-sized dessert apples, peeled, cored, chopped 1 medium-sized grapefruit, peeled, pith removed, finely chopped 1 pickled cucumber 3 oz. canned pineapple, drained and chopped 2 heads chicory (endive), outer leaves removed, thinly sliced 1 tbsp. chopped fresh coriander leaves Dressing 1 tbsp. clear honey 1 tbsp. lemon juice 1 tbsp. grated lemon rind 2 tbsp. vegetable oil 1 tbsp. cider vinegar 1 tsp. salt 1 tsp. white pepper ARRANGE apples, grapefruit, cucumber, pineapple and chicory (endive) in a large salad bowl and mix well.

In a small bowl, combine all dressing ingredients, beating briskly until well blended. Pour dressing over salad and toss well to coat. Refrigerate 1 hour.

Just before serving, stir in coriander leaves.

*** ANDALUSIAN RICE SALAD This classic makes a stunning centrepiece for a summer buffet.

Preparation and cooking time: 20 minutes. 4-6 servings 11 cups long-grain brown rice, cooked and cooled 1 small onion, finely chopped 2 garlic cloves, crushed 1 tbsp. chopped fresh parsley 3 cup olive oil 2 tbsp. red wine vinegar 1 tsp. paprika 1 tsp. salt 1 tsp. white pepper 1 lb. tomatoes, quartered 4 hard-boiled eggs, sliced 2 medium-sized red peppers, seeded and cut into thin strips 2 tbsp. chopped fresh chervil OR 1 tsp. dried chervil IN a medium-sized mixing bowl, combine rice with onion, garlic, parsley, olive oil, vinegar, paprika, salt and pepper. Toss until all the ingredients are well blended. Arrange rice mixture in centre of a large serving dish. Arrange tomatoes, eggs and peppers decoratively around the rice and sprinkle with chopped chervil. Serve at once.