Stress-Free Summer Meals
Summer is here and all we want to do is relax and enjoy the slower days. We are spending more time outside, adventuring around town or floating in the water and sitting in the sun. And if you’re anything like us, after a long day out in the sun, the last thing you feel like doing is cooking dinner! Today we have a few suggestions for some easy, stress-free dinners to put into rotation this summer!
The Grocery Shortcut Dinner
You’re heading home from the pool and everyone is sun soaked, tired, and grumpy. Pop into the store on your way home and grab a couple items to throw together a quick dinner. Grab a rotisserie chicken, a bag of coleslaw, a red pepper, one bunch of scallions, peanuts, an avocado and herbs such as mint and cilantro. When you get home, thinly slice the pepper, a few of the scallions, and herbs and combine with the slaw mix (discard the dressing if the mix comes with one). Shred some of the chicken on top of the slaw. In a jar, shake up a quick dressing with equal parts avocado oil, soy sauce and lime juice. Add a minced garlic clove, a pinch of brown sugar, and some sriracha (optional) to the jar. Pour over the salad, top with some peanuts and avocado slices, and enjoy this quick, refreshing dinner! Ps.Thinly sliced mango or cucumber is also great in the salad!
Morning Prep, Easy Evening
Slow cooker meals aren’t only for fall and winter! If you anticipate a busy day ahead, spend a little time prepping in the morning, plug in the slow cooker, and magically dinner will be ready when you get home later! In a skillet, warm 2 tablespoons of avocado oil and add a diced onion and a teaspoon of salt. Once the onion softens, add 2 pounds of beef or turkey and cook until it is no longer pink. Off the heat add 3-4 T. of taco seasoning. Pour into the slow cooker and add one can of tomato sauce, one cup or enchilada sauce, 2 cans of rinsed black beans, and 2 cups of fresh or frozen corn. Cook on low heat for 4-6 hours. When it’s ready, use the taco-inspired filling in tortillas, lettuce wraps, over quinoa or rice, or tortilla chips. Add cheese, sour cream, sliced radish, cilantro and hot sauce if you like.
Quick Picnic Pack
We’ve all been there. It’s late afternoon and you get a last minute invite to a concert or movie in the park. Pull together this picnic fast with a few ingredients! For a quick and satisfying picnic dinner, buy a good quality baguette and slice lengthwise. Spread both sides generously with salted European-style butter. Then top with thin slices of ham or prosciutto. Add handfuls of fresh arugula, a few grinds of pepper, and the smallest drizzle of olive oil. Put the top of the baguette on and slice into sandwiches. Bring some ripe, seasonal fruit, sliced vegetables, and olives and or nuts to enjoy on the side.
A Twist on Pesto
If you love pesto, you need to mix it up with this tomato version. You’ll turn on the stove to cook some pasta, but that’s it. And a food processor comes in handy if you have one. Get your pasta cooking. Meanwhile, in the food processor, combine 1/2 cup of toasted sliced almonds, 3 cloves of garlic, 1 pint of cherry tomatoes, and 2 teaspoons of salt. Process until finely chopped. Add 1/2 cup of basil leaves and pulse a couple of times. Add another pint of cherry tomatoes, 2 tablespoons of olive oil and pulse a few more times. Taste for seasoning. Drain your pasta, reserving 1/2 cup of cooking water. Combine the tomato pesto, pasta, and 1/4 cup of cooking water. Mix and let sit for a few minutes to let the flavors meld. Then serve!
Marinate Ahead
For an easy grilling night, start in the morning (or even the night before) and mix up a marinade in a large bowl or freezer bag. Combine 3 tablespoons each of olive oil and soy sauce. Add 3 cloves of minced garlic, 1 teaspoon each of salt, cumin, paprika, and oregano and a few grinds of pepper. Add 2 pounds of flattened chicken breasts or flank steak. Store in the fridge until about an hour before you grill. Pull the meat out of the fridge and slice vegetables of your choice to grill with your protein. We like peppers, zucchini, and onions. Drizzle with olive oil and salt and pepper. Grill everything over medium heat until cooked through. Allow the meat to rest and squeeze some lime over the vegetables. Serve with tortillas or a salad!
We’d love to hear what you’re cooking (or not cooking) this summer! Tell us in the comments! Print these recipe suggestions and store in your planner until you’re working on your next weekly meal plan and let us know what you try!