Need to put a good meal together but it’s too hot to cook? Here’s an easy menu for those hot-weather meals.
Knowing that hot days are still ahead, the wise cook organizes a plan for dishes that take only minutes to prepare, yet satisfy those fickle summer appetites. First, take a look in your refrigerator.
Any pre-cooked foods (also known as leftovers) that could make a great cold dish? Cooked quinoa, lentils, bulgur and rice are excellent bases for no-cook salads. And if you’ve got some pre-cooked freekah, try the wonderful freekah, feta and fig salad. Take a look also at our post on back-to-school lunches, where many of the recipes fit the no-cook category.
But let’s say your fridge and freezer offer nothing inspiring. Get ready to make a shopping list, and take note of the following appetizer, cold soup, sandwich, salad, and dessert. None of them require more than boiling water.
1 Appetizer: Fruity Bulgur Salad. Half the recipe will make appetizers for four people.
2. Watermelon Gazpacho Recipe
8 cups finely diced seedless watermelon, about 6 pounds with the rind
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons olive oil
3/4 teaspoon salt
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness. Transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.
3. Sandwiches: Choose one or more from our list of fast and easy sandwiches.
4. Salads: Try our Vegan Chickpea and Artichoke Salad. You can use canned chickpeas and artichoke hearts from a jar. With good bread and a dip, this hearty salad becomes a main dish.
5. Dessert: No doubt about it: our Fresh Figs with Arak and Cream.
More light and easy recipes on Green Prophet:
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
