When it’s hot, the last thing you want to do is turn on the oven or fire up the grill. So where does that leave you? You’re either microwaving leftovers or calling for delivery. That’s no way to celebrate the summer. Just because the sun is being a jerk doesn’t mean you can’t whip up a fresh meal. You can still make something amazing for dinner tonight without sweating like a line cook at a Miami greasy spoon diner.
Here are three recipes to help you survive a heat wave that requires zero flames, and won’t make you feel like a sad vegan at the barbecue.
Peach Gazpacho With Shrimp Salad Confetti
Gazpacho minus the tomato is a beautiful thing. Sun-kissed peaches are an ultra-refreshing base for the low-effort soup, and spooning on shrimp gives the meal a dose of muscle-sculpting protein for a more substantial summer feast.
Gazpacho
⅔ cup water
4 medium peaches, pitted and quartered
1 large orange bell pepper, roughly chopped
1 small cucumber, peeled and chopped
1 green onion (scallion), sliced
1 clove garlic, chopped
1 small jalapeño, seeded and chopped
¼ cup fresh mint
2 tablespoons red or white wine vinegar
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons extra-virgin olive oil
Shrimp Salad
1 package frozen cooked shrimp, thawed and shelled
1 cup cherry tomatoes, quartered
1 avocado, diced
1 cup chopped basil
¼ cup finely chopped red onion
Juice of ½ lime
¼ teaspoon salt
To make the gazpacho, place all the ingredients except the oil in a blender or food processor and blend until smooth. With the machine running on low speed, pour in oil through the top feed tube until it’s incorporated into the soup. Chill in the refrigerator for at least 2 hours before serving.
To make the salad, combine all the ingredients in a bowl and toss to combine.
Place soup in serving bowls and top with shrimp salad.
Yield: 4 Servings
Chicken Greek Salad Nachos
When the dog days of summer strike, this love child of nachos and Greek salad is your ticket to a communal meal loaded with punchy flavors and great textures. You can make it vegetarian by swapping out the chicken for chickpeas.
½ cup prepared hummus
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon smoked paprika
3 cups whole-grain pita chips
2 cups chopped romaine lettuce
¾ cup quartered grape tomatoes
2 cups sliced rotisserie chicken
⅓ cup crumbled feta cheese
2 tablespoons chopped Kalamata olives
2 tablespoons minced red onion
⅓ cup chopped parsley
Whisk hummus, oil, lemon juice and paprika in a small bowl. Spread pita chips on a platter. Drizzle three-fourths of the hummus mixture over the chips. Top with lettuce, tomatoes, chicken, feta, olives and red onion. Dollop the remaining hummus mixture over the nachos, and sprinkle with parsley.
Yield: 4 Servings
Tofu Poke Bowls
Step away from the stove! This fast no-fish version of poke will keep you healthy and cool. A sun-kissed peach bolsters the dish with a touch of summer sweetness.
¾ cup thinly sliced scallion greens
Juice of ½ lime
3 tablespoons soy sauce or tamari
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
2 teaspoons grated fresh ginger
1 teaspoon Asian chili sauce
1 package extra-firm tofu, drained and cut into ½-inch pieces
2 cups zucchini noodles or shredded zucchini
1 large peach, sliced into 1-inch wedges
1 cup shredded carrots
1 cup pea shoots
1 cup chopped cucumber
¼ cup toasted chopped peanuts
¼ cup chopped fresh basil or mint
Whisk scallion greens, lime juice, soy sauce or tamari, 1 tablespoon of the vinegar, oil, sesame seeds, ginger and chili sauce in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add tofu to the sauce in the medium bowl and gently toss to coat.
Combine zucchini noodles and remaining 1 tablespoon vinegar in a large bowl. Divide zucchini between 2 bowls, and top each with half of the tofu, peach wedges, carrots, pea shoots, cucumber, peanuts and basil. Drizzle with the reserved sauce and serve.
Yield: 2 Servings
