21 easy summer dinners you make (or throw together) on repetition

21 easy summer dinners you make (or throw together) on repetition

When the temperature rises above 80 degrees, it is OK to use the word “cook” loosely. This time of year, however, dinners are often made on the go, tossed together after a day in a park or by a pool. The New York Times Cooking recipes below adhere to the unwritten rules of summer cooking: They must be light and fast, and absolutely no oven is required.

This Seville-style gazpacho by Julia Moskin makes the perfect lunch or dinner on days when it sounds like holy bread to turn on the stove. This chilled, creamy (but cream-free!) Soup takes a cool 20 minutes to mix, season and strain.

A well-prepared salad can provide a light but filling summer meal. “Adds to the chorus of people who say this dressing is amazing!” a commentator wrote about the umami-rich blend of cashews, garlic, mustard, miso pasta and capers in this recipe from Becky Hughes. If it’s too hot to turn on the oven for toppings – crispy chickpeas and rustic croutons – you can quickly work with them on the stove.

Recipe: Vegan Caesar Salad with Crispy Chickpeas

A crispy BLT with perfectly ripe tomatoes is a no-brainer in the summer, so let’s tempt you with a less obvious suggestion: Turn the sandwich into a pasta. This twist on the classic from Colu Henry keeps the mood seasonal with cherry tomatoes and will take you only 30 minutes to prepare.

Recipe: BLT Pasta

Like a Bomb Pop or a dish of sliced ​​watermelon, tomato toast is a typical summer food. Follow Melissa Clark’s clue and garnish yours with sardines, some sliced ​​onions and grated basil, and you’ve had a classic pantry meal.

A few pantries and staples in the fridge – garlic, soy sauce, black vinegar, red pepper flakes, scallions and herbs – do a lot of work in this deceptively simple dish from Hetty McKinnon. Hot oil is poured over wide noodles, and the fixations – yo po mian means “oil-sprinkled noodles” – draw complex flavors out of simple ingredients with almost no cooking.

Recipe: Yo Po Mian

Yewande Komolafe pairs two ingredients that scream summer – shrimp and okra – for a lively meal in one pot. When you reach out for sazón, the annatto- and cumin-rich spice blend is popular throughout Latin America. When cooking the prawns, keep the number of spices you need to extract from the pantry to a minimum.

Recipe: Sazón-spiced shrimp and okra

“This recipe will be in sharp rotation during my summer months,” a reader wrote of this simple salad from Hana Asbrink. Because there are only a few ingredients, the cooking techniques are especially important: Dip the peas and chicken in an ice bath after they have been blanched and poached to ensure their textural integrity.

Recipe: Sesame Snap Pea Chicken Salad

Hot girl summer requires cold noodle summer. Darun Kwak’s kimchi bibim guksu was made for both as it is spicy, adaptable and quick to assemble. Bibim guksu, which means “mixed noodles” in Korean, usually does not include kimchi, but in this case you will be glad that it is there to provide seaweed and heat.

Recipe: Kimchi Bibim Guksu

Mayonnaise, the spice of summer, is the secret ingredient in this lightning-fast grilled chicken recipe. Ali Slagle spreads it on the boned, skinless chicken, which gives flavor to the meat, encourages browning and prevents the other spices – grated ginger and lime peel – from burning off on the grill.

Recipe: Ginger-lime chicken

This tuna salad, adapted by Tejal Rao from chef Scarlett Lindeman, is not the kind you hide between two slices of white bread or butter on a Ritz cracker. It is light and fresh and juicy, worthy of the best oily tuna you can find. Cooling cucumbers and creamy avocado round off a meal made for the evenings you decide not to cook.

Recipe: Scarletts tuna salad

Yasmin Fahr must have had summer evenings on weekdays in mind when she developed this garlic-like, herbaceous warm salad. The dish is assembled in just 15 minutes, giving you plenty of time to pull out some patio chairs, make a booze and enjoy dinner in the open air.

The beauty of a large bowl of rice vermicelli noodles is that it is good at any temperature: hot, warm, “left out on the counter for 30 minutes” or cold. In this recipe from Genevieve Ko, the noodles, along with sliced ​​pork chops, carrots and a host of tender herbs, are tossed in fish sauce, maple syrup, shallots, chili, garlic and lime juice.

Recipe: Rice noodles with fried pork, carrots and herbs

Using the best ingredients and seafood that summer has to offer means you don’t actually have to do much when it’s time to cook them. These sauteed scallops and tomatoes from Lidey Heuck are a perfect example of what it takes to do little more than shallots, garlic, wine and lemon juice to really shine.

Recipe: Fried scallops with jammy cherry tomatoes

Orzo is a hugely underrated pantry player and deserves a place on your dinner list. Kay Chun uses it as a base in a salad inspired by the taste of piperade, a Basque dish with stewed peppers, onions and tomatoes. Finishing the dish with crumbled feta adds welcome brininess.

Recipe: Orzo salad with peppers and feta

Inspired by potato salad, this chickpea salad from Lidey Heuck is lighter and contains more protein. Put a few balls of leafy greens on, as you can with a tuna salad, or spread a thick layer between two slices of lightly toasted sourdough for a picnic-ready sandwich.

Recipe: Chickpea salad with fresh herbs and scallion

This row of noodles with soy milk is enjoyed in the summer in Korea, and with good reason: It’s a cold, refreshing soup with five ingredients that you can make in half an hour if you plan ahead. The preparatory work comes down to an overnight soaking of soybeans, which serve as the base for a nutty and rich broth. From there, this recipe from Kay Chun is a breeze.

Recipe: Kongguksu (cold soy milk noodle soup)

Carefully poached fish à la Alison Roman will not keep you hovering over the stove for too long. Choose your own adventure when it comes to fish: cod, haddock, saithe, halibut, flounder. Any meaty, mild white variety tastes delicious when cooked in broth tomatoes seasoned with fish sauce.

“One of the best taste-to-effort ratios of any meal I’ve made,” wrote one reader of this highly rated and highly adaptable stir-fry from Ali Slagle. While her chicken and asparagus combination is foolproof, you can easily replace it with diced pork and green beans or tofu and peas.

Recipe: Turmeric-black pepper chicken with asparagus

Get them started in this season’s beef tomatoes in this nostalgic recipe from Francis Lam. Barely scrambled eggs are added to a ginger-tomato sauce, creating a spicy, sour-sweet last dish. Serve it over steamed rice or with a piece of generously buttered toast.

Recipe: Chinese touched tomatoes and eggs

Is a hot dog a sandwich? Yes, and it’s also an incredibly easy dinner every night of the week. In this recipe from Tanya Sichynsky, adapted by Genevieve Ko, pico de gallo provides a fresh and unexpected topping on the cooking. Try butterfly hot dogs before throwing them on the grill or frying pan to maximize crispy surface.

Recipe: Hot dogs with Pico de Gallo

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