Newsflash: It’s hot outside. Odds are you already knew that, so why stand over a hot stove just to make dinner? There are plenty of dishes to try that don’t require the oven to come together. Here are seven delicious no-cook meals to whip up this week, so you can spend less time sweating in the kitchen and more time chilling on the couch (or better yet, the patio).
Here’s What to Cook Every Night This Week (July 19 – 25)
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Published Jul 19, 2021
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Shopping List
Produce
4 white peaches
4 yellow peaches
Two 1-inch pieces ginger
5 garlic cloves
2 limes
2 zucchinis
2 avocados
3½ pounds tomatoes (including 1 yellow and 1 green)
1 red bell pepper
2 European cucumbers
1 red onion
2 pints cherry tomatoes
24 ounces strawberries
6 ounces arugula
1 watermelon
1 ounce microgreens or sprouts
3 kiwis
3 golden kiwis
2 mangoes
4 small bunches grapes
2 cups cherries
8 figs
3 apricots
3 plums
1 cantaloupe
4 bunches basil
1 pint blackberries
1 pint raspberries
1 pint golden raspberries
2 bunches scallions
1 bunch cilantro
1 bunch dill
Meat
Dairy
Two 4-ounce fresh mozzarella balls
16 ounces whole-milk ricotta cheese
4 ounces blue cheese
4 ounces aged goat cheese
4 ounces Brie
4 ounces soft triple crème cheese
4 ounces Cotswold Cheese
Grains
1 baguette
Canned and Packaged Goods
Toasted sesame oil
12 ounces kelp noodles
Toasted almonds
2 ounces basil pesto
Sesame seeds
Pickled ginger
Peanuts
Pantry Ingredients: white balsamic vinegar, extra-virgin olive oil, flaky salt, freshly ground black pepper, peanut or almond butter, tamari or soy sauce, rice vinegar, honey, crushed red pepper flakes, balsamic vinegar, peanut oil, sesame oil, sriracha
Monday: Joanna Gaines’s Peach Caprese Salad
Fancy enough to kick off a fancy dinner party, fast enough to whip up on a Monday night. Feel free to add prosciutto or another cured meat to the plate for extra protein or greens for fiber.
Tuesday: Kelp And Zucchini Noodle Pad Thai
You and zoodles go way back. But you’re bound to love kelp noodles too once you try them, since all they need to soften up is a quick soak in water. Plus, they’re loaded with iron, vitamin K, calcium and fiber.
Wednesday: 15-minute Gazpacho With Cucumber, Red Pepper And Basil
This cold soup is as easy as plopping a bunch of summer produce in the blender and taking it for a spin. Serve it with hunks of crusty bread for dunking (and a bottle of Albariño wine).
Thursday: Strawberry, Basil And Arugula Salad With Lots Of Black Pepper
There’s something deliciously retro about strawberry-spinach salads. Here, we modernize the ’90s staple with spicy arugula, fresh herbs and tons of sharp black pepper to keep things sophisticated and balanced.
Friday: Rainbow Heirloom Tomato Bruschetta
Saturday: Watermelon Poke Bowls
This Hawaiian staple just got a million times more refreshing, thanks to a vegan makeover that swaps traditional raw tuna for diced watermelon. (It’s easier to slice than you think, BTW.)
Sunday: Fruicuterie Board
With berries and stone fruit at peak deliciousness right now, there’s no reason to cook when you could simply pair them with cheese to make a filling meal. Feel free serve it all alongside lots of crackers, nuts, bread and cured meat.
For even more great recipes, check out our first cookbook, Only the Good Stuff.
