Summer’s Got You Sweating? Don’t Sweat Dinner Here Are 14 Easy, Breezy Recipes You’ll Actually Want to Make

Alright, aside from me, who else resents turning on the oven when it feels as though the sun itself has come into your kitchen? Summer cooking can be such a hassle especially after a sizzling hot day when hovering over a smoking stove is the last thing you feel like doing. We totally get it; the struggle is real when it’s sweltering outdoors, but your desire for fresh, delicious food isn’t magically gone.

And the best part is, you can have great meals without working yourself into a sweat. We’re not referring to backbreaking, heavy-duty fare. No, we’re referring to full-flavor, show-stopping, summer-ideal food succulent tomatoes, sweet corn, crispy peppers, and fragrant herbs all with minimal effort and maximum reward. No fiddly hoops to jump through or mountain of washing up in sight. These are the sort of recipes that evoke the simple, golden spirit of summer and get more time for fun.

So if home cooking in the heat wave is leaving you grabbing the takeaway menu every evening, think again. These 14 recipe revolutionisers might have you falling in love with your kitchen all over again or at least be able to stand it again. If pasta, tacos, bowls, or salad tickle your fancy, there’s something for everyone here. Here are the ultimate list of summer dinner heroes.

1. Lemon Pasta

This weeknight classic is a crowd-pleaser for good reason. It’s light, bright, and on the table in 20 minutes, so it’s a lifesaver when time is tight and hunger pangs are fierce. The lemon sauce clings beautifully to each twist of pasta, delivering freshness and richness with every bite.
The zing pierces through the heat to give it a crisp finish ideal for balmy evenings. With basil leaves served alongside, it’s an easy dish to make that tastes far more sophisticated than the work that goes into it. This one’s a quick favorite that gets an A in all aspects.

2. Mushroom Tacos

Mushroom Street Tacos

Ree’s mushroom tacos are made extra special with the addition of spices such as cumin, paprika and chili powder. What’s more, this is one of Ree’s 16-minute meals, so it goes from pan to plate in very little time.

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Cook Time 16 minutes mins

Total Time 16 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 2971.7 kcal

Equipment

• 1 Large Skillet Essential for browning mushrooms and warming tortillas
• 1 Cutting Board
• 1 Chef's knife
• 1 Mixing Bowl For the pico de gallo
• 1 Spatula or wooden spoon For stirring and cooking

Ingredients

  

Main

• Street taco corn tortillas for serving
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 1/2 pounds sliced mixed mushrooms
• 1 small yellow onion diced
• 4 cloves garlic minced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red chile flakes
• Juice of 1 lime
• 10 ounces yellow cherry tomatoes quartered
• 1/2 cup jarred pickled red onions
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• Pinch each kosher salt and freshly ground black pepper plus more as needed
• 1 jalapeño seeded and diced small
• Zest and juice of 1 lime

Instructions

 

• For the mushroom tacos: Char and warm the tortillas in a skillet for 20 to 30 seconds each in a dry pan. Wrap in a cloth to keep warm.
• Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, then cook until the mushrooms have released their moisture and begun to brown, 7 to 8 minutes. Add the garlic, chili powder, cumin, paprika, salt, pepper and chile flakes. Stir and cook, an additional 2 to 3 minutes. Stir in the lime juice.
• For the pickled onion pico de gallo: Combine the cherry tomatoes, pickled red onions, cilantro, cumin, salt, pepper, jalapeño and lime zest and juice. Toss to combine. Taste and adjust the seasonings.
• Serve the mushroom tacos with the pickled onion pico and warmed tortillas.

Notes

Achieving a deep, rich flavor from the mushrooms is key; ensure they release all their moisture and develop a good brown crust before adding aromatics and spices. This caramelization builds essential umami. For the spices, a brief toast in the hot pan with the mushrooms just before adding garlic will enhance their aroma and flavor significantly. Don't overcrowd the skillet, or the mushrooms will steam instead of brown. The pico de gallo's freshness provides a vital acidic contrast; taste and adjust lime and salt for balance. Warm tortillas properly in a dry skillet until pliable and slightly charred, then wrap immediately to keep them soft and hot.

If you’re up for grilling something light, get the smoked mushroom tacos. Grilled mushrooms taste meaty, earthy, and textured like meat in a way that they’re perfectly suited to in a tortilla, with the flavor being just enough that even the most dyed-in-the-wool carnivore will love them. Now, they’re all your favorite taco things but bold, filling, and ready to be your favorite toppings.
Add a creamy avocado salsa and some pickled onions, and you’ve got layers of flavour that keep each bite exciting. Pair with corn salad for the full summer experience. Light, lively, and packed with texture, these tacos prove plant-based meals never have to feel like a compromise.

3. Best Veggie Burger

The Best Sloppy Joes

This is weeknight comfort food at its finest. We created a homemade sauce that is tangy and flavorful but also quick and easy. We used both ketchup and canned tomato sauce for lots of tomato-y zip and just a touch of brown sugar for a bit of sweetness and slight caramel finish. Green bell pepper is a key addition; it really enhances the other ingredients, elevating the flavor profile into the realm of a true sloppy joe.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5061.3 kcal

Equipment

• 1 Large Skillet Preferably heavy-bottomed for even heat distribution.
• 1 Wooden Spoon or Spatula For breaking up meat and stirring.
• 1 Cutting Board
• 1 Chef's knife For dicing vegetables.
• 1 Measuring Spoons and Cups For precise ingredient measurements.

Ingredients

  

Main

• 2 tablespoons unsalted butter
• 1 medium onion diced
• 1 green bell pepper diced
• 1 clove garlic minced
• 1 pound lean ground beef
• 12 ounces 1 1/3 cup tomato sauce
• 3/4 cup ketchup
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon paprika
• Pinch of cayenne pepper
• Kosher salt and freshly ground black pepper
• 6 hamburger buns toasted

Instructions

 

• Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the beef and cook, breaking up the meat with a wooden spoon or spatula, until it is browned, no longer pink in the middle and cooked through, 7 to 8 minutes.
• Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, red wine vinegar, paprika, cayenne pepper, 1 teaspoon salt and a generous amount of black pepper and simmer, stirring occasionally, until thickened and heated through, 5 to 6 minutes. Spoon the meat onto the toasted buns.

Notes

Achieving a deep caramelization on the onions and bell peppers is crucial for building foundational flavor; don't rush this step. Ensure the ground beef is thoroughly browned and all moisture has evaporated before adding the sauce ingredients – this prevents a watery sauce and concentrates meaty flavor. Taste and adjust seasoning diligently before serving, balancing the sweetness from brown sugar with the tang from vinegar and mustard. For an extra layer of texture, consider buttering and griddling the hamburger buns until golden brown, not just toasting. A pinch of smoked paprika or a dash of your favorite hot sauce can add complexity.

Starving for burger but not the fuss? This is a freezable veggie burger that you can have ready and waiting when you need it. Ideal to prepare in bulk so you have a ready-to-go alternative handy that puts the fast food in the water.

Top with something as basic as classic lettuce and tomato or spicy mayo or avocado mash whatever your summer mood demands. Serve with crispy air fryer chips or grilled sweet corn on the cob for a full meal that’s comforting but never soggy. It’s fast, satisfying, and an absolute go-to when it’s hot outside and seconds are of the essence.

4. Peach Salsa Halloumi Bowls

These colorful bowls are a summer meal of goodness. Grilled halloumi, peaches, black beans, and coconut rice all get together with a tangy cilantro-lime dressing to create one healthy, tasty meal.

Burrito Bowl

This Burrito Bowl recipe features succulent pork carnitas, fresh homemade pico de gallo, and zesty cilantro-orange rice. Layered with black beans, cheese, and sour cream, it offers a harmonious blend of textures and bold Mexican flavors for a hearty and satisfying meal.

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Prep Time 40 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 40 minutes mins

Course lunch/dinner

Cuisine Mexican

Servings 4 people

Calories 2268.6 kcal

Equipment

• 1 Large Pot or Dutch Oven For braising the pork carnitas
• 1 Heavy Skillet For crisping the shredded carnitas
• 1 Chef's knife For chopping vegetables and pork
• 1 Cutting Board For ingredient preparation
• 4 Serving bowls For individual assembly

Ingredients

  

Main

• 3 cups cooked white rice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon orange zest
• 2 cups cooked black beans
• 1 1/2 to 2 cups Simple Fresh Pico de Gallo recipe follows
• 2 cups Pork Carnitas recipe follows
• 1 cup shredded Cheddar
• 1/2 cup sour cream
• 2 green onions chopped
• Salt
• Pinch of sugar
• 2 medium tomatoes seeds removed, and chopped
• 1/2 medium sweet onion finely chopped
• 1 jalapeno ribs and seeds removed, finely chopped
• 1 avocado halved, pitted, peeled and cut into small cubes
• 1 lime juiced
• 3 tablespoons chopped fresh cilantro
• 2 pounds boneless pork shoulder or 2 1/2 pounds bone-in
• Salt and freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 onion coarsely chopped
• 4 cloves garlic minced
• 1 jalapeno seeded and ribs removed, chopped
• 1 orange cut in half
• 3 tablespoons vegetable oil

Instructions

 

• In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.

Notes

For perfectly tender and crispy carnitas, ensure the pork is braised until it's easily shredded – this develops deep flavor. The crisping step afterwards is crucial for texture, so don't rush it; achieve a nice golden-brown crust. When preparing the Pico de Gallo, removing the seeds and ribs from the jalapeno will reduce heat, allowing the fresh flavors of the tomato, onion, and cilantro to shine. A squeeze of lime at the end brightens the entire dish. Don't underestimate the orange zest in the rice; it adds a subtle, fragrant lift that complements the pork beautifully.

The hot-sweet salsa swirls magically with the salty, golden cheese, and the rice and beans add bulk but not weight. It’s a dish to be savored on those balmy nights when you want something hot and cooling in equal measure. It’s healthy, stunning, and delectably addictive.

5. Pesto Pizza

Pizza night gets summer garden treatment in this pesto-seasoned classic. No tomato sauce in this rendition, which is substituted by herby basil pesto, roasted tomatoes, mozzarella, and liberal amounts of fresh basil to make for a lighter pie without losing any flavor.

Christmas Tree Pizza

This recipe transforms refrigerated bread dough into a fun, festive Christmas tree-shaped pizza. Dough balls are arranged and baked, then topped with a creamy Alfredo-pesto sauce, mozzarella, and colorful vegetable and pepperoni 'ornaments' before finishing in the oven.

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Cook Time 15 minutes mins

Total Time 40 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 6 people

Calories 2214.2 kcal

Equipment

• 1 Large Baking Sheet
• 1 Parchment Paper
• 1 Small Bowl For mixing sauce
• 1 Pastry Brush or Spoon For applying olive oil and sauce

Ingredients

  

Main

• Two 11-ounce cans refrigerated bread dough
• 2 tablespoons olive oil
• 2 teaspoons Italian seasoning
• 1/4 cup store-bought Alfredo sauce
• 1 tablespoon jarred pesto
• 1 cup shredded mozzarella cheese
• 1/2 small green bell pepper sliced
• 1/4 cup halved cherry tomatoes
• 2 tablespoons mini pepperoni slices
• 2 tablespoons grated Parmesan cheese
• 4 fresh basil leaves sliced thin

Instructions

 

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Divide the dough into 23 pieces. Roll each piece into a small ball. To make a tree shape: Arrange a row of 6 balls of dough on the prepared baking sheet, then a row of 5 balls on top of that, a row of 4 balls on top of that, then 3, then 2 and then 1. Be sure to leave a little room between each of the dough balls--maybe 1/4 to 1/2 inch--as they will expand as they bake.
• Cut each of the 2 remaining balls in half to create 4 pieces. Place those cut-side down at the base of the tree in 2 rows of 2 to create a trunk for the tree.
• Using your hand or a rolling pin, flatten the dough until the rolls are just touching. Brush the tops of the dough with half of the olive oil and sprinkle with 1 1/2 teaspoons of the Italian seasoning. Bake for 10 minutes. While the tree is in the oven, mix the Alfredo and pesto in a small bowl and set aside.
• Remove the baking sheet from the oven and brush the dough again with the other half of the olive oil. Use a spoon or a spatula to spread the sauce mixture over the tree, leaving a 1/2-inch gap around the edge. Sprinkle the mozzarella over top of the sauce. Decorate the tree by creating a garland with the bell pepper and ornaments with the tomatoes and pepperoni. Sprinkle the remaining 1/2 teaspoon Italian seasoning over on the tree trunk. Bake until the cheese is melted and the crust is golden, an additional 15 minutes.
• Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves.

Notes

Ensure even spacing between dough balls initially; they will expand significantly. Flattening them after the first bake helps fuse them into a cohesive crust. The two-stage baking process ensures the base is partially cooked before adding toppings, preventing a soggy center. Brushing with olive oil adds flavor and promotes browning. Don't over-sauce; a thin layer is sufficient with the rich Alfredo/pesto mix. Get creative with 'ornaments' using other small veggie pieces or even small cheese cubes.

Roasted tomatoes explode with sweetness, and mozzarella gets everything so beautifully gooey. Topped fresh from the oven with additional basil, it’s as if you’re taking a bite out of your herb garden. This is one recipe that illustrates summer pizza can be hot and tantalizing without filling you up.

6. Stuffed Zucchini Boats

Zucchini time is at last here and being used to best advantage in these stuffed boats. Boats of zucchini halved are filled with a mixture of breadcrumbs, tomatoes, and Parmesan and baked until bubbly and golden brown.

Sausage-Stuffed Zucchini Boats

This recipe creates savory sausage-stuffed zucchini boats, featuring a flavorful blend of sweet and hot Italian sausage, garlic, onion, and tomatoes. The scooped zucchini halves are filled with the hearty mixture, topped with a cheesy breadcrumb blend, and baked until golden. It's a satisfying and relatively low-carb main dish, perfect for an intermediate cook looking for a delicious meal.

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Cook Time 40 minutes mins

Total Time 1 hour hr

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 1849.3 kcal

Equipment

• 1 9x13 inch Casserole Dish
• 1 Medium Saute Pan
• 1 Medium Mixing Bowl
• 1 Teaspoon for scooping zucchini
• 1 Chef's Knife and Cutting Board

Ingredients

  

Main

• 4 medium zucchini cut in half lengthwise
• 1 tablespoon olive oil
• 8 ounces sweet loose Italian sausage
• 8 ounces hot loose Italian sausage
• 1 clove garlic minced
• 1 small onion chopped
• 2 medium vine-ripened tomatoes chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup Parmesan finely grated
• 1/2 cup mozzarella shaved
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Instructions

 

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Notes

For optimal zucchini boat stability, ensure you leave at least a quarter-inch of flesh around the edges when scooping; don't make them too thin. Browning the sausage well before adding other ingredients is crucial for developing deep, rich flavors. Using a combination of sweet and hot Italian sausage offers a more complex flavor profile. When adding the chopped zucchini flesh to the pan, cook it just until tender-crisp as it will continue to cook in the oven. For a richer crust, consider a light drizzle of olive oil or a small pat of butter over the breadcrumb mixture before baking. Serve immediately for best texture.

The result is a comforting but light meal, crunchy but soothing. The flavors are simple, and the looks are adorable enough for company. It’s one of those recipes that takes everyday ingredients and does something truly spectacular with them.

7. Creamy Corn Pasta

Creamy Corn Pasta With Coconutty Greens

This recipe crafts a delightful creamy corn pasta dish, combining orecchiette with fresh corn and nutrient-rich greens in a luscious, spiced coconut milk sauce. Aromatic shallots, garlic, and thyme underpin the flavors, while a bright lime finish and optional nutritional yeast elevate this comforting yet vibrant meal.

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Total Time 20 minutes mins

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 3255.8 kcal

Equipment

• 1 Large Pot For cooking pasta
• 1 Large Skillet or Dutch Oven For preparing the sauce
• 1 Colander For draining pasta
• 1 Chef's knife For chopping and slicing ingredients
• 1 Microplane Zester For lime zest

Ingredients

  

Main

• 1 pound orecchiette or your favorite pasta
• 2 tablespoons coconut oil unrefined
• 2 large shallots finely chopped (about 3/4 to 1 cup in total)
• 3 garlic cloves thinly sliced
• 2 teaspoons finely chopped fresh thyme leaves
• 1/4 teaspoon Aleppo pepper or substitute cayenne or red chile flakes, to taste
• 4 cups coarsely chopped greens such as kale, Swiss chard, or mature spinach, stems and tough ribs removed (see author note for substituting baby greens)
• 2 cups to 2 1/2 cups fresh corn kernels cut from about 3 ears of corn
• 1/2 teaspoon curry powder optional
• 1 14- ounce can full-fat coconut milk
• Finely grated zest + juice from 1 lime
• Nutritional yeast for serving (optional)

Instructions

 

• Bring a large pot of salted water to a boil; cook orecchiette according to package directions until al dente, reserving 1 cup of pasta water before draining.
• In a large skillet or Dutch oven, heat coconut oil over medium heat; add chopped shallots and cook until softened, about 3-5 minutes.
• Stir in sliced garlic, fresh thyme, and Aleppo pepper; cook for another minute until fragrant, being careful not to burn the garlic.
• Add the coarsely chopped greens to the skillet and cook, stirring occasionally, until wilted and tender, about 5-7 minutes depending on the greens.
• Stir in the fresh corn kernels and curry powder (if using), cooking for 2-3 minutes more until the corn is slightly tender-crisp.
• Pour in the full-fat coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld for about 5 minutes.
• Add the cooked and drained pasta to the skillet with the sauce, tossing to coat evenly.
• Gradually add reserved pasta water, a splash at a time, until the sauce reaches your desired creamy consistency.
• Stir in the finely grated lime zest and fresh lime juice; taste and adjust seasoning with salt and pepper as needed.
• Serve hot, optionally garnished with nutritional yeast for an extra savory depth.

Notes

For optimal flavor, use fresh corn kernels; frozen corn can be used but ensure it's fully thawed. The choice of greens impacts cooking time: mature kale or chard will require a bit more simmering to tenderize compared to delicate spinach. Full-fat coconut milk is essential for achieving the desired creamy texture and richness. Shake the can thoroughly before opening. Always reserve a cup of pasta cooking water. This starchy liquid is invaluable for emulsifying the sauce and achieving the perfect consistency. The lime zest and juice are crucial finishing touches that cut through the richness of the coconut and brighten the overall flavor profile. Adjust seasoning and spice to taste before serving.

This pasta is a bowl of sunshine. By pureeing half the sweet corn into a smooth sauce and leaving the other half whole for texture, you have a dense yet also light dish.
It’s all of the rich goodness of egg sauce but with a sweet summer flavor that makes it nearly perfect for summertime. Sweet, savory, and immensely satisfying in every single bite. And yes another 30-minute miracle that you’ll be returning to all summer long.

8. Chickpea Salad

When heat makes cooking impossible, this no-cook salad is your new best friend. Chickpeas provide enough protein to turn it into a real meal, and the lemony dressing keeps everything zippy and light.
Add cucumber, red onion, or fresh herbs for extra crunch and colour. It’s the kind of meal you’ll want to eat straight from the fridge, and it travels beautifully for lunches and picnics. Simple, smart, and summer-perfect.

9. Banh Mi Sandwich

Vegetable Banh Mi

Healthy & Traditional Delicious Vietnamese Style Sandwiches

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 2

Calories 742 kcal

Ingredients

  

• ⅓  cup matchstick-cut carrots
• ⅓  cup matchstick-cut jicama
• ¼ cup thinly sliced onion
• ¾ cup rice vinegar divided
• ¼ cup   water
• ¼ cup   white sugar
• 2  tablespoons  fish sauce
• 1  tablespoon  soy sauce
• 2  teaspoons  sriracha sauce, or more to taste
• 1 ½  teaspoons  garlic powder
• 1  teaspoon  Chinese five-spice powder
• salt and ground black pepper to taste
• 2  portobello mushrooms stems and gills removed, cut into 1/4-inch slices
• 4  tablespoons  mayonnaise
• 2  hoagie rolls split lengthwise and toasted
• ¼  cup  thinly sliced cucumber
• 1  jalapeño pepper sliced, or to taste
• 6  sprigs fresh cilantro or to taste
• 2  lime wedges

Instructions

 

• Combine carrots, jicama, and onion in a small bowl.
• Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
• Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
• Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

Notes

Don’t skip the pickles: A quick pickled mix of carrots, jicama, and onion adds brightness and crunch.

This plant-based take on a Vietnamese staple is quick, spicy, and iconic. Picture crispy tofu, pickled vegetables with a zing, spicy mayo, and fresh herbs piled high in a crusty roll it’s street food magic in your kitchen.
You can make the pickled vegetables and tofu in advance, so dinner is a breeze. It’s sweet, sour, savory, spicy flavor bomb that’s perfect for simple dinners or picnic lunches. And it’s totally adaptable according to your mood or what’s in the fridge.

10. Easy Gazpacho

Easy Gazpacho & Goat Cheese Croutons

This recipe creates a vibrant, refreshing gazpacho, blending fresh tomatoes, scallions, cucumber, onion, and garlic with a zesty vinaigrette. The soup is thoroughly chilled to allow flavors to meld. It's perfectly complemented by warm, crusty baguette slices topped with savory garlic and herb goat cheese, broiled until golden. An easy yet elegant cold soup, ideal for a light meal or appetizer.

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Cook Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course lunch/dinner

Cuisine Mediterranean

Servings 6 people

Calories 1217.4 kcal

Equipment

• 1 Food Processor
• 1 Large Mixing Bowl
• 1 Whisk
• 1 Baking Sheet
• 1 Chef's knife

Ingredients

  

Main

• 2 28-ounce cans whole peeled tomatoes, drained
• 4 scallions
• 1/4 seedless cucumber unpeeled and seeds removed
• 1 large red onion
• 6 garlic cloves
• 1/2 cup red wine vinegar
• 1/2 cup good olive oil plus extra for toasts and drizzling
• 1/2 teaspoon celery salt
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 1/2 cups tomato juice preferably Sacramento
• Kosher salt and freshly ground black pepper
• 1 baguette
• 4 ounces garlic and herb goat cheese such as Montrachet

Instructions

 

• Cut the tomatoes, scallions, cucumber, and onion in large pieces and place them in a food processor fitted with the steel blade. Add the garlic and pulse until the soup is coarsely pureed. Place it in a large bowl and whisk in the vinegar, olive oil, celery salt, red pepper flakes, tomato paste, tomato juice, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cover with plastic wrap and chill for 4 hours or overnight.
• When ready to serve, preheat the broiler and place the top rack 5 to 7 inches from the heat. Cut 6 (1/2-inch-thick) diagonal slices from the baguette. Place on a sheet pan, brush with olive oil, and broil for 1 to 2 minutes on one side. Turn the slices, spread with the goat cheese, and broil for another minute, until the cheese is warm and the bread is toasted. Serve big bowls of cold soup with a warm goat cheese crouton and a drizzle of olive oil.

Notes

Chilling is crucial for gazpacho; aim for at least 4 hours, or ideally overnight, to allow flavors to meld and deepen. Use high-quality olive oil and fresh vegetables for the best results. Taste and adjust seasoning (salt, pepper, and red pepper flakes) before serving – a little extra acidity or spice can elevate the soup. When broiling the goat cheese croutons, watch them closely as they can burn quickly. A slight char on the bread and warm, just-melted cheese is perfect. Serve immediately after broiling for optimal texture.

Gazpacho is the answer to the age-old summer question: “What can I eat that won’t warm me up?” It’s cold, it’s refreshing, and loaded with raw, fresh vegetables blended into a chilled soup.
No cooking required, just pour ingredients into a blender and chill. Serve with a slice of bread or croutons and it’s a repeat-crave meal. Light but full of taste, it’s the food version of a cool splash of water on a hot summer day.

11. Caesar Salad with a Twist

Take all your favorite in a Caesar and veganize it. Roasted chickpeas replace chicken as a protein source and crunch, and the rest of the components romaine, dressing, croutons are classics forever.
It’s large enough for dinner but light enough for warm summer nights, with just enough richness to be naughty. Top with cheese or dairy-free, the alternative is simplicity itself. It’s a new interpretation of an old favorite that does everything well.

12. Cherry Tomato Pasta

If you’ve overdone it at the farmer’s market again, this recipe is your cherry tomato solution. Half of the tomatoes cook down into a sauce, while the rest stay whole and juicy, creating a dish that’s both jammy and bright.
Flipping with herbs, olive oil, and pasta, and voilà. You have dinner that would seem to have just emerged from an Italian kitchen. It’s perfect when you’re in the mood for comfort without the heat. Easy, seasonal, and straight-out divine.

13. Stuffed Peppers

Stuffed Bell Peppers

This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it's a wholesome and satisfying main dish, perfect for a family meal.

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Cook Time 45 minutes mins

Total Time 1 hour hr 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 4400 kcal

Equipment

• 1 Baking Dish Just large enough to hold peppers upright
• 1 Large Skillet For browning beef and sautéing vegetables
• 1 Chef's knife For chopping vegetables and pepper tops
• 1 Cutting Board
• 1 Spatula or wooden spoon For cooking and stirring

Ingredients

  

Main

• 6 bell peppers any color
• 4 tablespoons olive oil plus more for drizzling
• 8 ounces lean ground beef
• Kosher salt and freshly ground black pepper
• 1 onion finely diced
• 2 cloves garlic chopped
• 1 medium zucchini finely diced
• 4 Roma tomatoes seeded and finely diced
• Red pepper flakes as needed
• 1 cup cooked long-grain and wild rice
• 1 1/2 cups grated pepper Jack cheese

Instructions

 

• Preheat the oven to 350 degrees F.
• Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
• Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
• Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Notes

For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don't overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.

Stuffed peppers are a summer classic that never disappoints. Cheesy or vegan, they’re endlessly versatile and a feast for the eyes to behold.
The quinoa, bean, or rice foundation gives it body, and the peppers give it sweetness and color. Top it with salsa or guacamole for a splash of color. They’re great to utilize to turn freshly picked produce into something worthy of not rushing through.

14. BLT Bean Salad

BLT Bean Salad

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1627.1 kcal

Equipment

• 1 Rimmed Baking Sheet
• 1 Medium Skillet
• 1 Food Processor
• 1 Large Mixing Bowl
• 1 Slotted Spoon For draining bacon

Ingredients

  

Main

• 2 slices whole-wheat sandwich bread cut into 1/2-inch pieces
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 4 slices thick-cut bacon about 4 ounces, sliced into 1/4-inch-thick pieces
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh dill
• 3 tablespoons mayonnaise
• 3 tablespoons plain yogurt
• 1 1/2 tablespoons fresh lemon juice
• One 15-ounce can Great Northern or cannellini beans drained and rinsed
• 1 heart of romaine cut into bite-size pieces
• 1 cup cherry tomatoes halved

Instructions

 

• Preheat the oven to 400 degrees F.
• Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
• Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
• For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
• To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.

Notes

Ensure bacon is rendered crispy but not burnt for optimal texture; watch it closely as it cooks quickly. For the dressing, adjusting the lemon juice and seasoning is crucial – taste as you go to achieve a balanced flavor. Consider using a variety of heirloom tomatoes for added visual appeal and flavor complexity. Don't over-toss the salad to keep the romaine crisp and prevent the croutons from getting soggy. For best results, assemble just before serving.

All the flavor of a classic BLT with the bread dropped and the beans added in. This sneaky salad combines smoky tempeh (or bacon), tomatoey tomatoes, peppery lettuce, and pungent dressing with smooth white beans in a fun and filling twist.
Top with additional herbs or croutons for crunch and freshness. Nourishing without sogginess, and just what you want when you need the comfort of your favorite sandwich but lighter and fresher. Great for potlucks, picnics, or a warm summer evening on the home front.