Here’s What to Cook Every Night This Week (July 10 – 16)

In case you haven’t noticed (or refuse to leave your air conditioner’s sweet, icy embrace), it’s hot outside. Since the last thing we want to do is stand over a blazing stove all night—or worse, turn on the oven—we’re focusing on cool, refreshing meals that require minimal cooking to come together. Read on for seven dinners that will help you beat the heat, from a cold noodle salad with summer fruit to make-ahead marinated beans.

48 No-Cook Meals to Make for Dinner This Summer

person choosing an avocado at the grocery store
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Shopping List

2 hot red chiles
4 ounces shishito or poblano peppers
2 Persian cucumbers
8 ounces strawberries
8 garlic cloves
3 lemons
2 pints cherry tomatoes
1 medium zucchini
1 small yellow squash
2 limes
5 ounces mixed greens
3 stalks celery
1 avocado
1 large tomato
4 large leaves Bibb lettuce
1 head romaine lettuce
1 peach
2 bunches scallions
1 bunch mint
2 bunches cilantro
1 bunch oregano
1 bunch dill
1 bunch parsley
1 bunch basil
2 bunches rosemary

1½ pounds skirt steak
8 large eggs
10 ounces salami
1 chicken breast (or one rotisserie chicken)
4 slices prosciutto

3 ounces Greek yogurt
9 ounces ricotta cheese
8 ounces shredded mozzarella cheese
2 ounces grated Parmesan cheese, plus more for serving
2 slices fresh mozzarella

8 ounces soba noodles
8 slices whole-grain bread
1 pound bite-size pasta
2 large slices sourdough bread (or 1 crusty baguette)

Canned and Packaged Goods
Two 15.5-ounce cans white beans
Chipotle peppers in adobo
12 ounces artichoke hearts
1 pound pizza dough

Pantry Ingredients: rice wine vinegar, sugar, kosher salt, white miso, toasted sesame oil, extra-virgin olive oil, freshly ground black pepper, white wine vinegar, honey, mayonnaise, Dijon mustard, capers, balsamic vinegar, Worcestershire sauce

Monday: Cold Soba Noodle Salad with Strawberries

The only cooking you’ll need to do is boiling the buckwheat noodles and grilling the shishito peppers. If you rinse the soba with cold water and refrigerate the miso-chile dressing ahead, the strawberry-and-cucumber-topped dish will turn out extra refreshing.

Tuesday: Marinated White Bean and Tomato Salad

Five minutes of cooking and one hour of marinating is all it takes to make this canned bean salad, which would taste divine on toasted baguette, steamed rice, pasta or greens. Once you infuse the olive oil with garlic, you’re more than halfway there.

Wednesday: Summer Vegetable Steak Salad with Cilantro Lime Dressing

Zucchini, yellow squash, fresh herbs and mixed greens unite for a citrusy, spicy main that looks more high maintenance than it is. The recipe calls for briefly broiling the steak to a luscious medium-rare, but you could easily grill it instead if you want to banish the heat outdoors.

Thursday: Avocado Egg Salad Sandwich

Hard-boiling the eggs is the only cooking task; the rest happens in a bowl. Avocado offers both color and creaminess to this old-school picnic staple, while vinegar, Dijon mustard, lemon, Greek yogurt and capers add a delightful dose of zing to the dressing.

Friday: Salami, Artichoke and Ricotta Pasta Salad

This Italian-inspired mélange can be served hot or cold, so feel free to prepare it ahead if you have the time. (It’ll keep for up to five days in an airtight container—the longer the salad chills in the fridge, the longer the pasta has to soak up the dressing and artichoke marinade.)

Saturday: Chicken Caesar Salad Pizza

Picky eaters will be overjoyed to see this crowd-pleaser on the table. You’ll only need to bake the dough (the salad is simply assembled and placed on top of the crust), but you can grill it outdoors or substitute store-bought pizza crust or flatbread to minimize cooking time. If that’s your goal, use store-bought rotisserie chicken too.

Sunday: Grilled Peach, Prosciutto and Mozzarella Sandwich

The recipe calls for giving this behemoth the grilled cheese treatment, but you could totally skip browning the sandwich if you’d prefer a cold meal. If you are going to cook it, might we suggest using a grill pan so you can char the peaches as well?

53 Summer Salad Recipes Under 500 Calories (That Still Taste Delish)

Taryn Pire is PureWow’s associate food editor. A former bartender and barista, she’s been writing about all things delicious since 2016, developing recipes, reviewing restaurants and investigating food trends at Food52, New Jersey Family Magazine and Taste Talks. When she isn’t testing TikTok’s latest viral recipe, she’s having popcorn for dinner and posting about it on Instagram @cookingwithpire.

taryn pire
Taryn Pire

Food Editor

Taryn Pire is PureWow’s food editor and has been writing about all things delicious since 2016. She’s developed recipes, reviewed restaurants and investigated food trends at...
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