Here’s What to Cook Every Night This Week (July 15 – 21)

There’s a major heatwave scorching most of the country right now. Consequently, the last thing I want to do is stand over a hot stove to make dinner, let alone turn on the oven. That’s why I’ve rounded up seven cold dinner ideas to cook this week that’ll keep you satisfied and cool. They require minimal cooking (if any), star refreshing summer fruits and vegetables and are easy enough for newbies to nail on their first try.

The only necessary cooking is boiling the buckwheat noodles and grilling the shishito peppers. If you rinse the soba with cold water and chill the miso-chile dressing ahead, the super refreshing strawberry-and-cucumber-topped dish can be assembled in a flash.

Sure, you could give this handheld the grilled cheese treatment…but you could also totally skip pan-frying it and serve it cold instead. If you are going to cook it, might I suggest using a grill pan so you can char the peaches as well? (It’ll still only take you 15 minutes.)

This 15-minute cold soup that whips up in the blender or food processor is equal parts elegant and easy. But most importantly, you won’t need to turn on the stove to make it. Serve with a green salad, crusty bread for dipping and a glass of white wine.

Once the eggs are hard-boiled, you’re more than halfway there. Avocado adds both color and creaminess to the timeless picnic food staple, while vinegar, Dijon mustard, lemon, Greek yogurt and capers add a welcome zing to the dressing.

The chickpeas are meant to be roasted until crispy, but you can save yourself the cooking by substituting store-bought crispy chickpeas (or using them straight from the can) if you’d prefer. The real star is the impossibly easy dressing anyway.

Crunchy vegetables + creamy hummus + sweet-and-savory peanut butter dip = a no-cook meal you’ll crave all summer long. The wraps will last for two days in the fridge without getting soggy, so take the leftovers for lunch (if there are any, that is).