What to Cook When It's Hot as Hell: Ideas to Keep You and Your Kitchen Cool

There’s no other way to put it: it’s hot as hell outside.  Last week was absolutely sweltering, and by the end of the day, the last thing I wanted to do was turn on the oven, stand over a stove, or eat anything heavy, spicy, or complicated. There, I said it.

Let’s get right to it: no-cook formulas that keep you and your kitchen cool. For me, that means assembly-style meals. A little protein, something fresh and crunchy, a good spread or dressing, and something to wrap it, scoop it, or stack and oila!

Start with Your Protein

Start with a no-cook protein. This can be something that has been precooked or something readily available at your local grocer. I particularly like rotisserie chicken, high-quality canned tuna, smoked salmon, hard-boiled eggs, canned beans, chickpeas, and Greek yogurt.

Deli standards like pimento cheese, chicken salad, hummus, and carved deli turkey can also be great spreads or main ingredients. 

Stay Hydrated with High-Water Content Vegetables

Summer vegetables really shine this time of year, and I like to think beyond basic lettuce and salads. Choose crisp, cooling vegetables like cucumbers, celery, bell peppers, romaine, shredded cabbage, carrots, radishes, and, of course, tomatoes.

Add a Spread or Dressing

I like to make a homemade dressing on Sunday, store it in a glass jar, and use it throughout the week. It gives you a little fat, a little acid, and a lot of flavor. A lemony vinaigrette, homemade ranch, or green goddess dressing is easy to make and can completely change the direction of a meal.  I also like to keep hummus, pesto, tzatziki, high-quality lemon olive oil, and flaky salt on hand. These little extras can enhance a meal.

Pick Your Base

This is what makes the meal feel complete. Use romaine or butter lettuce leaves, tortillas, pita, crackers, crostini, toasted bread, or simply build everything into a big bowl.

Some nights it is a wrap. Some nights it is a salad. Some nights it is a snack board that quietly becomes dinner. The vehicle is really just the thing that brings it all together and makes it easy to eat.

Cook Grains in Advance

Just like dressings, I cook grains like rice, quinoa, and light pastas like orzo in advance in large batches, chill and use throughout the week.  

Dinner Ideas

Now, let's put the above practices to use.  Here are some ideas. 

• Rotisserie chicken with romaine, cucumbers, tomatoes, ranch or tzatziki, and pita.
• Tuna with pureed white beans, celery, lemon olive oil, herbs, and on a crostini.
• Smoked salmon with cucumbers, cream cheese or Greek yogurt, capers, dill, on a bagel.
• Charcuterie.
• Hummus with chickpeas, cucumbers, bell peppers, feta, olives, and pita.
• Chicken salad in butter lettuce cups with sliced radishes
• Turkey wraps with shredded cabbage, avocado, tomato, and green goddess dressing.

Five Recipes That Are My Go-To's Throughout the Week:

Greek Grain Bowl with Lemon-Herb Dressing

Serves 4

Ingredients

For the Bowl:
2 cups cooked farro, quinoa, or couscous, cooled
1 can chickpeas, drained and rinsed
1 1/2 cups diced cucumbers
1 cup cherry tomatoes, halved
1/2 cup diced red bell pepper
1/4 cup thinly sliced red onion
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley or dill
Optional: rotisserie chicken, canned tuna, smoked salmon, grilled chicken, or hard-boiled eggs

For the Lemon-Herb Dressing:
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, grated or minced
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Optional: 1 tablespoon Greek yogurt for a creamier dressing

Chicken and Green Goddess Pita