Here’s What to Cook Every Night This Week (June 27 – July 3)

The weather’s hot, our schedules are full and we’re feeling a bit lazier than usual when it comes to cookingdinner. Luckily, there are endless no-cook recipes to prepare this week (and all summer long) that will put a meal on the table in less than30 minutesandavoid turning your kitchen into a sauna. Thanks to a few special tools, like yourblender, and shortcut ingredients, like store-boughtrotisserie chicken, you’ll barely have to lift a finger to feed your dinner crew.

In December, we don’t mind standing at the stove for hours to make freshtomatosoup. But in thesummertime? We’ll pass. Thankfully, all thisseasonal soupneeds to come together is a blender or food processor.

The only “cooking” thesehandheldsrequire is warming the tortillas in a skillet for about 30 seconds per side to soften them. The rest is all store-bought dressings, fresh produce and precookedchicken.

Salmonis tasty, but this main is less fussy and even more refreshing than its namesake, thanks to freshwatermelonand a zingy, gingery dressing. Boost theproteincontent with marinatedtofu.

In case you went overboard at the farmers market, we know *exactly* what to do with all those summertomatoes. A few simple ingredients, like store-bought pesto,ricotta cheeseand balsamicvinegar, transform the produce into a 15-minute masterpiece.

Kelpnoodlesare a common ingredient in Korean cuisine, and they’re famous for their al dente texture and high nutrient content. They don’t need to be boiled; just soak them in water for 30 minutes with a spritz oflemonjuice and a dash of salt to soften them.

It doesn’t get more seasonal than thisfruitytwist on everyone’s favorite summer salad. Pile the ingredients onto sturdy rolls to make sandwiches or eat thepeaches,cheeseand herbs solo. Either way, we’d add a savory crown ofprosciutto, if we were you.