Slow-Cook & No-Cook Weeknight Dinners for Hot Nights

It's steamy out there—no need to make your kitchen sweltering, too. These five dinners require minimal cooking so you can keep your cool on hot nights.
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Monday: Raw Puttanesca

Raw Puttanesca

The only part of this dish that requires cooking is the pasta, and you could sub in leftover pasta if you've got any from the weekend. Then just toss in the veggies and herbs and dinner is served! 

Recipe: Try our Raw Puttanesca 

Tuesday: Red Chile-Chicken Tacos

Red Chile-Chicken Tacos

Let your slow cooker do the work for you this Taco Tuesday! Marinate your chicken overnight or in the morning, then stick it in the slow cooker 3 or 4 hours before dinner. All that's left is mixing up the slaw, which only only requires chopping. 

Recipe: Try our Red Chile-Chicken Tacos 

Wednesday: Pan Bagnat

Pan Bagnat

Sandwiches are a great way to get a filling meal without firing up the oven or range. We like these Pan Bagnats, which use canned tuna and plenty of fresh veggies, but also try our Veggie Flatbread Sandwiches and Greek Salad Clubs for easy no-cook sammies this summer. 

Recipe: Try our Pan Bagnat 

Thursday: Italian Antipasti Chef's Salad

italian antipasti chefs salad

Don't think this qualifies as dinner? Take it from Rach herself: ""When John and I entertain, I make this salad as a starter. But on a hot summer night, it's more than enough for a meal." 

Recipe: Try our Italian Antipasti Chef's Salad 

Friday: Cola Pulled Pork Sandwiches

Cola Pulled Pork Sandwiches

You can't beat this recipe in the summer. Just toss the three ingredients (yep, only three!) into you slow cooker and come back 8 hours later to tender, moist pork just begging to be enjoyed al fresco. Serve with our slow-cooker blackberry cordials for a true treat. 

Recipe: Try our Cola Pulled Pork Sandwiches 

Ingredients

For the puttanesca

  • About 3 tbsp. EVOO
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon anchovy paste
  • 1 1/2 pints pints cherry or grape tomatoes
  • 2 large shallots
  • 2 cloves garlic
  • 3 tablespoons capers in brine
  • A fat handful of pitted oil-cured olives, preferably Moroccan
  • 1 red finger chile, seeds and ribs removed
  • Salt and pepper
  • 1/2 cup flat-leaf parsley
  • A fat handful of basil leaves
  • 1/2 pound thin linguine, thin spaghetti or angel-hair pasta

For the tacos

  • 4 dried chiles (such as pasilla negro and ancho)
  • Boiling water
  • 2 cans (15 oz.) sliced pineapple 
  • 1/2 cup orange juice
  • 1/2 onion
  • 1/4 cup dark brown sugar
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1 whole chicken (4 lbs.)
  • 1/4 head red cabbage
  • 4 carrots
  • 1 bunch scallions
  • 1/4 cup mayonnaise
  • 12 corn tortillas
  • 8 ounce log goat cheese

For the pan bagnats

  • 4 large eggs, preferably organic
  • 1 shallot
  • 2 cloves garlic
  • 2 tablespoons sherry vinegar or wine vinegar
  • 1 lemon
  • Salt and pepper
  • 1 tablespoon dijon mustard
  • 1 teaspoon anchovy paste (optional, but recommended)
  • 1 teaspoon dried herbes de provence (about 1/3 palmful)
  • About 1/3 cup EVOO
  • 2 12 ounce cans sustainable/line-caught tuna, preferably no salt added, flaked
  • 1 small onion
  • 2 small ribs celery with leafy tops
  • 1/2 cup nicoise olives
  • 3 tablespoons small capers in brine
  • 2 baguettes
  • 1 romaine heart
  • 6 radishes
  • 12 cornichons
  • 2 plum tomatoes

For the salad

  • 1/3 cup EVOO
  • 3 tbsp. white wine vinegar
  • 1/2 lemon, juiced (about 2 tbsp.)
  • About 2 tsp. Dijon mustard
  • About 2 tsp. superfine sugar or honey
  • 1 tsp. each granulated garlic, granulated onion, and dried oregano
  • 1/2 tsp. crushed red pepper
  • Salt and pepper
  • 1 head romaine or 4 heads Little Gem lettuce
  • 1 small head radicchio
  • 1/2 seedless cucumber (about 1/2 lb.)
  • 1/2 red onion
  • 1/2 pt. grape tomatoes
  • 4 to 5 slices deli-cut provolone
  • 1/4 cup drained sliced cherry peppers from a jar
  • 1/3 lb. bresaola (air-dried beef) from the deli section
  • 1/3 lb. thinly sliced prosciutto cotto or prosciutto di Parma
  • About 8 oz. Italian tuna in olive oil
  • 4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs
  • Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries

For the pork sandwiches

  • 6 pounds boneless pork shoulder
  • 1 tablespoon ancho chile powder
  • 1 cup cola
  • Potato buns, pickle chips and barbecue sauce, for serving