5 No-Cook Dinners for Hot, Summer Weeknights
Monday: Pistachio Pesto Pasta Salad
While technically you'll have to boil some pasta for this recipe, the cooking ends there. Use a food processor to create your pesto sauce, add some crumbled feta, and serve at room-temperature.
Recipe: Try our Pistachio Pesto Pasta Salad
Tuesday: Chilled Chickpea Soup
This cool, summery soup is easy as can be. Blend together a mixture of creamy ingredients like chickpeas and almond milk then garnish with tomatoes, chives, and smoked paprika. Yum!
Recipe: Try our Chilled Chickpea Soup
Wednesday: Italian Antipasti Chef's Salad
This dish may look like a party app, but according to Rach herself, it's more than enough for a meal. Plus, the cured meats, fresh veggies, and hard boiled eggs will save you from the heat.
Recipe: Try our Italian Antipasti Chef's Salad
Thursday: Chicken Salad Sandwiches with Avo-Goddess Dressing
There's nothing like a cool, creamy chicken salad sammie – especially one with fresh veggies to provide a little crunch! Mix up some zest avocado-based dressing to slather on, and you'll never eat chicken salad without it again!
Recipe: Try our Chicken Salad Sandwiches with Avo-Goddess Dressing
Friday: Spring Rainbow Salad
This may look like your average salad, but this one's a total treat. Buttery squash blossoms add unique flavor to your greens, while grated ricotta salata offers a creamy hit of umami typically not found in salads.
Recipe: Try our Spring Rainbow Salad
Shopping List
For the pistachio pesto pasta salad:
- 1 lb. campanelle (coneshaped pasta)
- 2 cups arugula
- 1/2 cup olive oil
- 1/2 cup pistachios
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan
- 2 tsp. lemon zest plus 1/4 cup juice
- 1 cup crumbled feta
For the chilled chickpea soup:
- 2 cans (15 to 15.5 oz. each) chickpeas
- 2 1/4 cups unsweetened almond milk
- 2 tbsp. fresh lemon juice
- 3/4 tsp. fennel seeds
- 1/4 tsp. garlic powder
- 1/4 cup EVOO
- Chopped tomato, chopped chives, and smoked paprika
For the Italian antipasti chef's salad:
- 1/3 cup EVOO
- 3 tbsp. white wine vinegar
- 1/2 lemon
- 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
- 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 or 4 hardboiled eggs
- Marinated artichokes with stems, marinated sun-dried tomatoes, marinated mushroom caps, and caper berries
For the chicken salad sandwiches with avi-goddess dressing:
- 1 ripe Haas avocado
- 1 cup Greek yogurt
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh tarragon leaves
- 1 lemon or 1 lime
- 2 scallions
- 1 or 2 anchovy fillets
- 1 large clove or 2 small cloves garlic
- A few dashes of hot sauce
- Salt and pepper
- 1 rotisserie chicken
- 2 stalks celery
- 1 small red or white onion or 1/2 medium onion
- 1 jar (4 oz.) diced pimiento peppers
- 1 large jalapeño chile
- 8 slices white or whole wheat bread
- Lettuce of choice, sliced tomatoes, and red onion
For the spring rainbow salad:
- 1/4 cup EVOO
- 2 tbsp. finely chopped shallot
- 2 tsp. lemon zest, plus 3 tbsp. juice
- 1 head butter lettuce
- 1/4 head radicchio
- 1 cup baby spinach
- 1/2 head upland cress or watercress
- 4 squash blossoms
- 2 radishes
- 1 oz. ricotta salata