The weather’s hot, our schedules are full and we’re feeling a bit lazier than usual when it comes to cooking dinner. Luckily, there are endless no-cook recipes to prepare this week (and all summer long) that will put a meal on the table in less than 30 minutes and avoid turning your kitchen into a sauna. Thanks to a few special tools, like your blender, and shortcut ingredients, like store-bought rotisserie chicken, you’ll barely have to lift a finger to feed your dinner crew.
Here’s What to Cook Every Night This Week (June 27 – July 3)
2½ pounds red tomatoes
1 red bell pepper
3 bell peppers, any color
3 European cucumbers
5 garlic cloves
1 red onion
3 pints cherry tomatoes
8 stalks celery
Two 1-inch pieces ginger
1 yellow tomato
1 green tomato
2 white peaches
2 yellow peaches
3 bunches basil
2 bunches parsley
3 bunches scallions
1 bunch microgreens or sprouts
1 bunch dill
1 bunch cilantro
2 rotisserie chickens
1 stick unsalted butter
8 ounces shredded mozzarella cheese
16 ounces whole-milk ricotta cheese
Two 4-ounce fresh mozzarella balls
6 ounces Greek yogurt
4 large flour tortillas
Canned and Packaged Goods
5 ounces Buffalo sauce
5 ounces blue cheese dressing
3 ounces peanuts
2 ounces basil pesto
12 ounces kelp noodles
2 ounces almonds
Pantry Ingredients: kosher salt, freshly ground black pepper, extra-virgin olive oil, soy sauce (or tamari), rice vinegar, peanut oil, sesame oil, sriracha, balsamic vinegar, peanut or almond butter, white balsamic vinegar, flaky salt, Dijon mustard
Monday: 15-minute Gazpacho With Cucumber, Red Pepper And Basil
In December, we don’t mind standing at the stove for hours to make fresh tomato soup. But in the summertime? We’ll pass. Thankfully, all this seasonal soup needs to come together is a blender or food processor.
Tuesday: Buffalo Chicken Wraps With Blue Cheese And Celery
Wednesday: Watermelon Poke Bowls
Salmon is tasty, but this main is less fussy and even more refreshing than its namesake, thanks to fresh watermelon and a zingy, gingery dressing. Boost the protein content with marinated tofu.
Thursday: Rainbow Heirloom Tomato Bruschetta
In case you went overboard at the farmers market, we know *exactly* what to do with all those summer tomatoes. A few simple ingredients, like store-bought pesto, ricotta cheese and balsamic vinegar, transform the produce into a 15-minute masterpiece.
Friday: Kelp And Zucchini Noodle Pad Thai
Saturday: Joanna Gaines’s Peach Caprese Salad
It doesn’t get more seasonal than this fruity twist on everyone’s favorite summer salad. Pile the ingredients onto sturdy rolls to make sandwiches or eat the peaches, cheese and herbs solo. Either way, we’d add a savory crown of prosciutto, if we were you.
Sunday: Greek Yogurt Chicken Salad Stuffed Peppers
Behold: one of our go-to make-ahead recipes. Whip up a giant batch of chicken salad, pack the hulled-out peppers in a container or bag and fill them once you arrive at the picnic or cookout. Using Greek yogurt instead of mayonnaise makes it tangier and lighter than the O.G., but just as creamy.
For even more great recipes, check out our first cookbook, Only the Good Stuff.