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.
Here’s What to Cook Every Night This Week (July 15 – 21)
Seven dinners to cool down with
Shopping List
Produce
2 hot red chiles (such as jalapeños or habaneros)
4 ounces shishito or poblano peppers
2 Persian cucumbers
8 ounces strawberries
1 peach
2½ pounds tomatoes
1 red bell pepper
1 European cucumber
2 garlic cloves
2 red onions
1 pint cherry tomatoes
2 lemons
3 celery stalks
4 avocados
4 large leaves Bibb lettuce
1 head romaine lettuce
1 head radicchio
4 large leaves collard greens
4 carrots
1 English cucumber
1 head red cabbage
3 ounces baby spinach
2 bunches mint
1 bunch cilantro
1 bunch rosemary
1 bunch scallions
2 bunches basil
1 bunch dill
1 bunch parsley
Meat
4 slices prosciutto
10 ounces sashimi-grade salmon
Dairy
2 slices fresh mozzarella cheese
8 large eggs
⅓ cup plain Greek yogurt
¼ finely grated Parmesan cheese, plus more for serving
Grains
6 slices sourdough bread
8 slices whole-grain bread
3¼ cups cooked white rice
Canned and Packaged Goods
8 ounces soba noodles
Capers
One 15-ounce can chickpeas
4 ounces hummus
4 ounces peanut butter
Sweet chili sauce
Gochujang
Sesame seeds
Crispy seaweed (nori sheets or seaweed flakes)
Shichimi togarashi (optional)
Pantry Ingredients: rice wine vinegar, sugar, kosher salt, white miso, sesame oil, extra-virgin olive oil, freshly ground black pepper, mayonnaise, Dijon mustard, white wine vinegar, smoked paprika, Worcestershire sauce, soy sauce or tamari, garlic powder, Tabasco, flaky sea salt
Monday: Cold Soba Noodle Salad with Strawberries
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.
Tuesday: Grilled Peach, Prosciutto and Mozzarella Sandwich
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.)
Wednesday: 15-Minute Gazpacho with Cucumber, Red Pepper and Basil
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.
Thursday: Avocado Egg Salad Sandwich
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.
Friday: Chickpea Caesar Salad with a Cheater’s 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.
Saturday: Rainbow Collard Wraps with Peanut Butter Dipping Sauce
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).
Sunday: Tabasco- and Gochujang-Cured Salmon Poke Bowl
Pantry staples are the backbone of this warm-weather masterpiece, piled high with fish, crispy seaweed, avocado, rice and greens. If you’d rather not spring for sashimi-grade salmon, substitute smoked salmon, canned tuna, mushrooms, sticky tempeh or crispy tofu.