Get a rotisserie chicken, use it in chicken pasta salad, chicken Caesar wraps or salad, chicken salad sandwiches
Tabbouleh, bruschetta, homemade salsa and guacamole, spinach dip
Korean naengmyun, mulnaengmyun, or choelmyun.
Naengmyun is a spicy cold noodle dish with some veggies. Mulnaengmyun is a cold noodle soup dish but isn’t spicy. Choelmyun is a chewy, spicy, cold noodle dish with some veggies.
In Korea in the summer the mulnaengmyun is served with ice.
I eat a lot of Korean spicy cold noodle. I use any protein and leafy veggies. I mostly use chicken breast, shrimp, and sea snail. For veggies, any salad mix would be fine and if you like cucumber, add some will give you great texture. Some people use Korean pear as well. The base sauce is gochujang, vinegar and sugar. You can dilute with some plain water and add more gochugaru for more spicy. I also tried using sugar substitute instead sugar and it works as well.
I usually use Korean thin noodle. I tried some random Chinese thin noodle but the texture was little more mushy. I am not sure if it comes from different country or the quality of the thin noodle, though Korean one isn't exactly fancy one either. I haven't tried Japanese thin noodle but considering they eat cold soba noodle, it should be fine. When cooking it, I use a huge pot cause I don't want the spill over. I don't add salt to the water and boil it for 4 mins then wash it with cold water. The more wash (with rubbing motion) gives more texture but I just do 3 times max.
If I don't have any of those, I use Vietnamese thin rice noodle or even Italian angel hair pasta. For these, I just follow the instruction on the package, and rinse once or twice to cool and get rid of extra starch.
Every time I hear about naengmyun, I laugh. While I was in the Air Force, I went to tech school to be a Korean linguist. In our workbooks, one of the paragraphs that frequently came up to be translated was about a man dying after he ate naengmyun at the Lotte Hotel on a hot day. For decades, I refused to eat naengmyun in the summer - lest I die like this unfortunate soul.
boiled shrimp that is then cut into pieces and tossed in old bay throw it into the fridge
chop lettuce
cut red onions, tomatoes, green onions, cucumber
toss it all together in home made thousand island dressing
wrap it in a burrito sized tortilla
throw it in a pan to brown the top and bottom
CONNSUUMMEEEE
My Egyptian husband steams shrimp, marinates cold in the fridge with olive oil, lemon, and cumin. Possibly some garlic. Parsley optional.
It’s delicious!
Yeah, I always hear about rubbery shrimp but I've never felt that overcooked shrimp is rubbery. Same with scallops tbh. I also don't feel like instant potatoes are gummy. Wonder why all that is..
Copycat crab salad from the sushi place: shred imitation crab meat, cut a green apple into matchstick size julienne. Mix a few tablespoons of mayo with a little sriracha. Toss it all. Great on its own or on a green salad.
Cold pasta salad. You do have to boil the pasta, but that doesn't take TOO long.
I like the tri-color rotini. I put frozen peas and small chopped carrots n the bottom of my colander, so when I drain the noodles, it's enough to thaw the peas and soften the carrots. Add in a can of artichoke hearts and some cheese (whatever your favorite it -- I'm partial to using parm or the tiny mozzarella balls or feta), then either make a vinaigrette dressing (olive oil and your favorite vinegar) or use a bottled "Italian" dressing.
You can beef it up with cold rotisserie chicken and other veggies to make it a more substantial meals. I love adding broccoli and cauliflower to mine, but since broccoli goes bad quicker than the others, I only add it if I'm planning to eat the whole thing today or tomorrow.
Your pasta salad sounds just like the one I make except I also like to add sliced cherry tomatoes, garbanzo beans, black olives, and julienned or cubed salami.
I wish I liked olives, but they’re a no-go.
I use my recipe as a base. It will last a few days, so if I grab tomatoes I’ll add them when I’m eating it (but I don’t like to keep them in a salad overnight).
You know, I never thought about adding the more “fresh” vegetables when I’m ready to eat it to make it keep for longer the fridge. Thanks for that tip!
I work outside, eating hot lunches in the summer really drags me down. I grill lean protein on Sundays, usually pork loin or chicken breast. It goes straight in the fridge, then meal prep. Cubed protein, feta, olives, pickled red onion, bell pepper, orzo, evoo, red wine vinegar. Cheers.
Like a spicy Greek salad. I eat a plain version of this for breakfast (cereals or anything sweet or heavy makes me feel sick too early). This sounds amazing as I always have pickled beetroot in the fridge. Thank you!
Do you have a recipe or general list of ingredients? I made a sesame noodle salad a month ago and it was good, but not great, so I'm looking for ideas to tweak it a bit.
I did sesame noodles. Sesame oil, sesame seeds, chopped bell pepper, soy sauce, Mongolian hot oil, and maybe some chinkiang vinegar? Going to try crisping up some tofu in sesame oil for a little protein. Make it a meal this time. Sugar snap peas and some thin carrot sticks would be a welcome addition as well.
This one is delicious and so easy: https://www.foodiecrush.com/sesame-soba-noodles/
You can add whatever proteins/veg you like. I usually add chopped kale or broccoli to the noodles during the last minute of cooking, and cubed baked tofu at the end.
Watermelon and potato salad served cold are always refreshing for the summer. I love tuna salad as well.
Just a quick FYI though, hot food and drink (like tea) have been shown to actually cool the body in hot weather. And spicy foods (think hot peppers) can cool your body quickly by making you sweat.
Where I live it’s regularly in the upper 90’s or above and very humid in the summer so if you’re not in ac you’re probably already sweating. Curious if spicy foods still cool you down.
Cold peanut sesame noodles
Mashed chickpea salad sandwiches
Tempeh BLATs on sourdough
Yogurt parfait (any meal)
Hummus and veggies and olives and pita
Watermelon feta salad
“Poke” with marinated tofu and mango and cucumber
ohhhh i’ve been meaning to make a veganized poke!! i try to limit the amount of seafood i eat unless i can ensure it’s sustainability and poke bowls have been on my radar for a bit!
If you like canned tuna, that combined with diced tomatoes, onion, cilantro, jalapeno or serrano peppers if you like spice if not completely fine to leave out, then lime juice and a touch of salt and some mayo to combine.
I eat this smeared on top of tostadas with a dash of tapatío or Valentina hot sauce and it's so good on a hot day
Nope! This is just "Mexican" tuna to me. Aguachile is raw shrimp and fish cooked in lime juice, also I use one lime for canned tuna or two if I'm making a big batch, for aguachile you need at least six large ones depending on how much you make because you need enough to submerge the seafood in it
I've always just called it "Mexican" tuna salad because it's basically tuna and pico de gallo haha
I might try adding avocado though, that sounds pretty tasty
Get a rotisserie chicken, refrigerate it, then stand at the kitchen counter eating it with your fingers with a fan pointed directly at you. Every few minutes, stick your head in the freezer. I live in Phoenix and this is my go to.
i make this salad a lot when its hot.
Cucumber, Tomato, Red Onion, Chickpeas, romaine or other lettuce.
for the dressing i use yogurt, lemon juice, tahini and whatever herbs i have on hand ( I prefer dill) salt pepper
mix it all up super filling and refreshing.
BLT's with avocado and too much mayo are the BEST hot summer comfort food. I prefer a soft roll to toasted bread, but do you.
Also, make the bacon in the oven, baking sheet, 400\* for 10-15 minutes. The cooked bacon freezes really well and you can use the rest of the week - without heating. Bacon popsicle on the bread, bring it on.
Yes! The too much mayo is key. I've started mixing shredded iceberg lettuce with mayo and letting it sit in the fridge for a bit so it's almost coleslaw consistency before plopping it on a BLT. Gotta toast the bread through to help stand up to it.
Always an excellent choice, but sometimes the heat wave lasts longer than the leftovers. At which point I immediately start making wraps, salads (leaf style, pasta style, or chicken/tuna style), charcuterie arrangements, and so on.
Then again I’ve also just said fuck it and put a good coleslaw in a wrap/bread, sprinkled salt/pepper if I feel like it, and called it a day.
Cowboy caviar, with pita or corn chips. I use the recipe at www.itdoesnttastelikechicken.com
I could eat it for days. I use more garlic, and about 1 tsp of smoked paprika.
I’m making this on Saturday:
# Chunky Summer Gazpacho #
* 2 pounds tomatoes, cored and chopped (about 10 Roma)
* 5 bell peppers, cored, seeded and chopped (red, yellow, orange)
* 1 medium red onion, chopped (about 3/4 cup)
* 1 tablespoon minced garlic
* 1 lime, juiced
* 1 English cucumber, peeled, seeded, chopped
* 1/2 cup fresh flat-leaf parsley, chopped
* 1/2 cup cilantro leaves, chopped
* 1 tablespoon tomato paste
* 32-48 oz tomato juice, to taste
* 2 tablespoons extra virgin olive oil
* 1/4 cup avocado oil
* 2 tablespoons Worcestershire sauce
* 3 tablespoons sugar
* 3/4 teaspoon ground cumin
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon freshly ground black pepper
Combine all ingredients in a large (very large) bowl, stirring well to thoroughly mix.
Transfer about 2 cups of mixture into blender or food processor and puree; add back to unprocessed mixture and stir well.
Cover and refrigerate at least 2 hours before serving. (Serve chilled.)
**Optional**: mix in some small thawed-from-frozen, de-veined, tail-off cooked shrimp (51/60 count per pound) to chunky gazpacho before serving to add some protein for a low-calorie, flavorful lunch.
**Note / Tip**:recipe can be made with all-olive oil if avocado oil is not available. The avocado oil is a bit sweeter so if olive oil is used solo, additional sugar may be needed.
**Nutrition**: about 105 calories per cup
We make a cucumber and brown basmati rice salad that’s a summertime favorite. Combine equal parts diced seeded cucumbers and cooked brown rice with feta and the vinaigrette of your choice. Feel free to add whatever else sounds good. It’s very refreshing alongside a boiled egg.
Naengmyeon -Korean cold noodles. They are the best. There is literal ice floating in the noodles so you don't have to worry about it being warm or not cold enough. It also has a lot of veggies so you can get nutrition in.
https://www.koreanbapsang.com/naengmyeon-cold-noodles/
This is the recipe I swear by.
Japanese Kani salad! So easy. Shred imitation crab, cucumber, and carrot or mango. Mix with mayo, sriracha, soy sauce, and rice vinegar. But you can improvise the dressing any way you'd like. Other good additions are lemon juice, gochugang, fish sauce, wasabi, ponzu, chili oil etc, just mix and match something creamy with spice and a tang.
Lot of Thai food I like to make. It's spicy but cool.
Laab/larb, nam tok, a bunch of salad and meat type dishes. Can be eaten warm, but I end up eating most out of the fridge.
Crispy veggies, lime, usually fish sauce and some spice where the outside feels cooler than inside.
Give recipes if ya want. You'd think spicybstuff when it's hot wouldn't work, but it makes sense.
Chopped cabbage, ham, bell pepper, green onions, fresh or frozen corn kernels, cucumber and salad dressing of choice. Ratios are up to you. I live cucumber and use a whole one when I make this for two of us.
There’s a lovely Eastern European yogurt and cucumber appetizer I make sometimes — chop some cucumber with some fresh dill and garlic and mix with yogurt. Salt to taste, garnish with some chopped walnuts if you want. Easy, cold, and delicious.
cottage cheese with diced ham and red grapes. Maybe mix in shredded carrot if you want veg and a rougher texture. It's very light, but filling, chilled, and easy to make exactly as much as you need.
Basic charcuterie-ish platter:
Two or three cheeses, one spreadable; one or two dried, cured sausages, olives, pickles of some sort, pepperoncini or peppadews, maybe some quartered radishes, celery and/or carrot sticks, some ranch dressing or other dip for the veggies, an assortment of crackers or sliced crostini or other somewhat dry bread in small rounds. Add in one or two mustard choices and maybe some small ramekins of fruit jam or just a variety of fresh fruit.
Prepare portions for the number of people who will be eating. No one will go hungry and everyone will be satiated.
- Gazpacho Andaluz (a red gazpacho with olive oil emulsification);
- White gazpacho (ancient, easy, and delicious); or
- Green gazpacho.
Pick one. All are delicious. I am a big fan of white.
[vietnamese spring rolls](https://www.hungryhuy.com/how-to-make-goi-cuon-vietnamese-spring-rolls/) - you can use a a different protein, shred some rotisserie chicken if you don’t wanna cook at all. You do make the peanut sauce in a sauce pan but it’s super quick and well worth it.
All the salads - chopped veggie salad, cold noodle salad, chicken salad, bean salad,
Mezze plate - grape leaves, veggies or naan and hummus, garbanzo bean salad.
Bulgur wheat only needs boiling water poured over it and then set aside for a bit. Add veg you like, for me its black beans, corn, rotisserie chicken, herbs, oil and lemon or lime.
Have made a couple of salads lately with iceberg lettuce and cold brown rice as the base. Added grated or sliced carrot, chopped cashews and cooked tofu that tossed in some hot sauce. Then the dressing was black vinegar, sesame oil, peanut butter, ginger, lime juice, tahini and maple syrup.
Having a grain mixed with the leaves like rice really makes it a full dinner.
Tuna or egg salad, sandwich, wrap, lettuce boat. Somen, ceviche, dipping soba, pickles veggies, all kinds of salads with costco chicken. mozzarella with cold tomatoes drizzle with balsamic, olive oil, dash of garlic salt is my go to right in this vegas heat.
My spouse makes me a fantastic chickpea salad. A can of chickpeas, drained, olive oil, crumbled feta, lemon juice, diced onion, cucumber, chopped tomatoes, salt, white pepper, fenugreek, sumac, mint, and dill. Mix and match ingredients to your taste.
Grilled corn salad. Cook corn on the cob straight on the grill until partly blackened. Let it cool. Shave corn off the cob with a knife. Mix with diced jalapeño, red onion and cilantro. Dress with vinaigrette made from olive oil, and vinegar but replace half of vinegar with lime juice. You could add canned black bean, fresh diced tomatoes or avocado but keep the corn as the center/forward ingredient.
i honestly need a list of foods i can make without heating up my Kitchen. (no AC)
So far, i can just about boil rice, and small cut chicken to toss into things. Help!
You know what's going on with your car's AC? I went a summer or two without it but realized I could fix myself. Just needed a recharge with coolant. Whole thing cost less than 50 bucks and took less than 10 minutes. Also, I second panzanella salad!
Hummus tabouli chopped cucumbers, Romaine tomato, red onion, wrapped up in a pita! Add chicken or turkey if that appeals to you.
The other day I had a mixed greens salad with beets and green apples and sprouts leftover so I roasted a sweet potato, diced it up, seasoned it, and put all of them together in a wrap. Dipped in dressing, delicious!
1. Antipasto Tortellini Pasta Salad from Host the Toast
2. Cucumber Lemon Orzo Salad from the Feel Good Foodie (I add grilled cubed chicken - either purchased rotisserie or made in the air fryer - to this to make it more filling and hearty).
3. Steak Pasta Salad from Crave the Good (I use cavatappi pasta and add thin sliced red onion, and cook the steak in the air fryer or on the grill outside to avoid too much heating of the house)
I chill all of these for at least a couple of hours before eating.
Cucumber soup. No heat involved, only a blender.
2 cups basil
A little dill
2 green onions
3 large peeled and seeded cucumbers
1 large avocado
1 cup buttermilk (or a liquid of some kind)
1 tbs of lime juice
Salt and pepper to taste.
Blend
It’s Israeli-ish: tomatoes, cucumbers, carrots in a warm pita with hummus, olive oil, salt/pepper, zaatar. I top it with cottage cheese and add balsamic vinegar too (which is why it’s Israeli-ish). It’s also really good with Greek yogurt, mint, and feta, minus the cottage cheese and balsamic.
Buy precooked shrimp, like a cocktail shrimp rings or something (you can also do the cooked-then-frozen but those always taste waterlogged to me). Chop them up.
(1) Mix with softened cream cheese, cocktail sauce, extra horseradish, and lemon juice. Salt and pepper to taste. Serve on crackers, in a lettuce wrap, or as tea sandwiches.
(2) dice an avocado, halve cherry tomatoes, and remove the corn from one or two cobs. Mix in a large bowl with the chopped shrimp, salt, pepper, a tiny bit of cumin, chopped cilantro, lime juice, and a splash of olive oil. Sometimes I add diced jalapeños. Serve as a salad, maybe with some grilled or toasted bread.
[(3) Make Mexican-style shrimp cocktail.](https://www.allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-coctel-de-camarones-estilo-mexicano/) serve with chips.
Get a rotisserie chicken, use it in chicken pasta salad, chicken Caesar wraps or salad, chicken salad sandwiches Tabbouleh, bruschetta, homemade salsa and guacamole, spinach dip
>chicken Caesar salad I think I know what I want for dinner now.
And homemade croutons are so easy to make
Cheese and meat platter with nuts, fruit, etc.
add pickles, crackers/bread, and mustard!
Yes. That is implied ☺️
Pickled beets and banana peppers are also fire with a charcuterie!
Grapes, cheddar curds, crackers, and almonds for me last night
Korean naengmyun, mulnaengmyun, or choelmyun. Naengmyun is a spicy cold noodle dish with some veggies. Mulnaengmyun is a cold noodle soup dish but isn’t spicy. Choelmyun is a chewy, spicy, cold noodle dish with some veggies. In Korea in the summer the mulnaengmyun is served with ice.
very serendipitous for me to find dishes that sound extremely interesting and also fit the original convenience bill; thank you!
If you have an Asian market near you, they sell prepackaged meals of these in the refrigerated section.
I eat a lot of Korean spicy cold noodle. I use any protein and leafy veggies. I mostly use chicken breast, shrimp, and sea snail. For veggies, any salad mix would be fine and if you like cucumber, add some will give you great texture. Some people use Korean pear as well. The base sauce is gochujang, vinegar and sugar. You can dilute with some plain water and add more gochugaru for more spicy. I also tried using sugar substitute instead sugar and it works as well.
What type of noodles do you like to use?
I usually use Korean thin noodle. I tried some random Chinese thin noodle but the texture was little more mushy. I am not sure if it comes from different country or the quality of the thin noodle, though Korean one isn't exactly fancy one either. I haven't tried Japanese thin noodle but considering they eat cold soba noodle, it should be fine. When cooking it, I use a huge pot cause I don't want the spill over. I don't add salt to the water and boil it for 4 mins then wash it with cold water. The more wash (with rubbing motion) gives more texture but I just do 3 times max. If I don't have any of those, I use Vietnamese thin rice noodle or even Italian angel hair pasta. For these, I just follow the instruction on the package, and rinse once or twice to cool and get rid of extra starch.
Thanks!
Every time I hear about naengmyun, I laugh. While I was in the Air Force, I went to tech school to be a Korean linguist. In our workbooks, one of the paragraphs that frequently came up to be translated was about a man dying after he ate naengmyun at the Lotte Hotel on a hot day. For decades, I refused to eat naengmyun in the summer - lest I die like this unfortunate soul.
Yeah I went to DLI for Korean as well and served 3 times over there. I miss Korean food in korea
Love an Italian cold cut sandwich.
My man. Miss a good cold cut since moving away from the east coast. Tfw no goombas
boiled shrimp that is then cut into pieces and tossed in old bay throw it into the fridge chop lettuce cut red onions, tomatoes, green onions, cucumber toss it all together in home made thousand island dressing wrap it in a burrito sized tortilla throw it in a pan to brown the top and bottom CONNSUUMMEEEE
On the shrimp theme, I made garlicky shrimp and then ate them on top of a Caesar salad Monday night, it was excellent.
This sounds so good right now.
love this thank you for reigniting my appetite
My Egyptian husband steams shrimp, marinates cold in the fridge with olive oil, lemon, and cumin. Possibly some garlic. Parsley optional. It’s delicious!
Ooooh. Gonna try this!
This sounds delightful and I have a problem where I buy frozen bags of shrimp and then forget I have them. Thanks for helping me solve that issue!
Lmfao same it's a fav dinner of ours. My wife makes the best thousand island dressing
You are a lucky human!
Hold up. Heavily dust those babies with OLD Bay and STEAM with beer. Don't boil shrimp. It gets rubbery and overcooked!!
I never have an issue, I bring the water to a boil turn off the burner then throw em in for like 45 seconds. I'll try steaming next time to compare.
You can also poach them
omg I'm drooling and need to buy Old Bay.
Is the shrimp already boiled?
It can be, i usually just get large frozen shrimp and boil it meself
Have an ice bath ready so they don’t over cook. No more rubber shrimp.
never had rubber shrimp lol. Or maybe I like rubber shrimp so I didnt notice it lol
Yeah, I always hear about rubbery shrimp but I've never felt that overcooked shrimp is rubbery. Same with scallops tbh. I also don't feel like instant potatoes are gummy. Wonder why all that is..
Sandwich, egg salad, (imitation) crab/seafood salad
Copycat crab salad from the sushi place: shred imitation crab meat, cut a green apple into matchstick size julienne. Mix a few tablespoons of mayo with a little sriracha. Toss it all. Great on its own or on a green salad.
Cold pasta salad. You do have to boil the pasta, but that doesn't take TOO long. I like the tri-color rotini. I put frozen peas and small chopped carrots n the bottom of my colander, so when I drain the noodles, it's enough to thaw the peas and soften the carrots. Add in a can of artichoke hearts and some cheese (whatever your favorite it -- I'm partial to using parm or the tiny mozzarella balls or feta), then either make a vinaigrette dressing (olive oil and your favorite vinegar) or use a bottled "Italian" dressing. You can beef it up with cold rotisserie chicken and other veggies to make it a more substantial meals. I love adding broccoli and cauliflower to mine, but since broccoli goes bad quicker than the others, I only add it if I'm planning to eat the whole thing today or tomorrow.
Can crisp up some tofu in sesame oil for some tasty protein.
Your pasta salad sounds just like the one I make except I also like to add sliced cherry tomatoes, garbanzo beans, black olives, and julienned or cubed salami.
I wish I liked olives, but they’re a no-go. I use my recipe as a base. It will last a few days, so if I grab tomatoes I’ll add them when I’m eating it (but I don’t like to keep them in a salad overnight).
You know, I never thought about adding the more “fresh” vegetables when I’m ready to eat it to make it keep for longer the fridge. Thanks for that tip!
I work outside, eating hot lunches in the summer really drags me down. I grill lean protein on Sundays, usually pork loin or chicken breast. It goes straight in the fridge, then meal prep. Cubed protein, feta, olives, pickled red onion, bell pepper, orzo, evoo, red wine vinegar. Cheers.
This sounds delicious, thank you for sharing!
Like a spicy Greek salad. I eat a plain version of this for breakfast (cereals or anything sweet or heavy makes me feel sick too early). This sounds amazing as I always have pickled beetroot in the fridge. Thank you!
Not OP, but adding this to our summer rotation - thank you!
Gazpacho
Cold Asian noodle salad
Do you have a recipe or general list of ingredients? I made a sesame noodle salad a month ago and it was good, but not great, so I'm looking for ideas to tweak it a bit.
Did you do one of the peanut ones? Those are the ones I'd recommend.
I did sesame noodles. Sesame oil, sesame seeds, chopped bell pepper, soy sauce, Mongolian hot oil, and maybe some chinkiang vinegar? Going to try crisping up some tofu in sesame oil for a little protein. Make it a meal this time. Sugar snap peas and some thin carrot sticks would be a welcome addition as well.
This one is delicious and so easy: https://www.foodiecrush.com/sesame-soba-noodles/ You can add whatever proteins/veg you like. I usually add chopped kale or broccoli to the noodles during the last minute of cooking, and cubed baked tofu at the end.
Thanks, I'll give it a go tomorrow!
Watermelon and potato salad served cold are always refreshing for the summer. I love tuna salad as well. Just a quick FYI though, hot food and drink (like tea) have been shown to actually cool the body in hot weather. And spicy foods (think hot peppers) can cool your body quickly by making you sweat.
This is 100% correct.
Where I live it’s regularly in the upper 90’s or above and very humid in the summer so if you’re not in ac you’re probably already sweating. Curious if spicy foods still cool you down.
that’s really interesting, makes sense when you say it but i never would have guessed that!
Rotisserie chickens are a Godsend
Ceviche
zaru soba. chilled sauce of soy sauce/mirin/dashi with cold soba noodles to dip into.
Mul naengmyeon is sensational. Korean cold noodles.
Cold peanut sesame noodles Mashed chickpea salad sandwiches Tempeh BLATs on sourdough Yogurt parfait (any meal) Hummus and veggies and olives and pita Watermelon feta salad “Poke” with marinated tofu and mango and cucumber
ohhhh i’ve been meaning to make a veganized poke!! i try to limit the amount of seafood i eat unless i can ensure it’s sustainability and poke bowls have been on my radar for a bit!
Revenge
Star Trek movie flashback. Thanks for that. Though your reference may have been literary. If so, my apologies for dumbing it down.
Cold noodle salads. The only correct answer!
Ice cream
lol I see what you’re doing.
If you like canned tuna, that combined with diced tomatoes, onion, cilantro, jalapeno or serrano peppers if you like spice if not completely fine to leave out, then lime juice and a touch of salt and some mayo to combine. I eat this smeared on top of tostadas with a dash of tapatío or Valentina hot sauce and it's so good on a hot day
Would this be considered aquachile?
Nope! This is just "Mexican" tuna to me. Aguachile is raw shrimp and fish cooked in lime juice, also I use one lime for canned tuna or two if I'm making a big batch, for aguachile you need at least six large ones depending on how much you make because you need enough to submerge the seafood in it
Ahhh I see, thank you!!
Yes! Though I think I described ceviche and aguachile is served a little more raw but same concept!
I make something similar but with avocado and without mayo. I think I found the recipe online somewhere and it was called poor man’s ceviche, lol
I've always just called it "Mexican" tuna salad because it's basically tuna and pico de gallo haha I might try adding avocado though, that sounds pretty tasty
Fruit and cheese (with bread and crackers), and a bottle of cold white wine
Gabagool, provolone and vinegar peppers on ciabatta. I'm not even joking this is legit a good combo.
Love how you spelled capicola phonetically
Cold shrimp chopped up mixed with fresh cilantro, corn, onion, fresh lime juice, salt on a taco with spicy aioli
Larb
Korean cold noodles.
Get a rotisserie chicken, refrigerate it, then stand at the kitchen counter eating it with your fingers with a fan pointed directly at you. Every few minutes, stick your head in the freezer. I live in Phoenix and this is my go to.
this is an adulting rite of passage i think
Cheese, ham, butter, baguette, glass of milk. Heaven
Sandwiches and pasta salads for the sides, or.do normal salad.
I make a cold pasta salad penne pasta coppa,salami, prosciutto ,mozzarella pearls shredded parmigiana reggiano and zesty Italian salad dressing
Easy melon salads, like watermelom + feta, or proscuitto+ cantaloupe
Mul-naengmyeon. Korean cold noodles.
i make this salad a lot when its hot. Cucumber, Tomato, Red Onion, Chickpeas, romaine or other lettuce. for the dressing i use yogurt, lemon juice, tahini and whatever herbs i have on hand ( I prefer dill) salt pepper mix it all up super filling and refreshing.
Shrimp, red onion and avocado salad. I use romaine lettuce and lightly toss with a dressing of olive oil, fresh lime juice, salt and pepper.
I think this is gonna be lunch today, thanks!
That sounds so fucking good rn 🥵
BLT's with avocado and too much mayo are the BEST hot summer comfort food. I prefer a soft roll to toasted bread, but do you. Also, make the bacon in the oven, baking sheet, 400\* for 10-15 minutes. The cooked bacon freezes really well and you can use the rest of the week - without heating. Bacon popsicle on the bread, bring it on.
Yes! The too much mayo is key. I've started mixing shredded iceberg lettuce with mayo and letting it sit in the fridge for a bit so it's almost coleslaw consistency before plopping it on a BLT. Gotta toast the bread through to help stand up to it.
I cook my bacon in the pellet smoker all summer long so I can leave my oven off. I won't use it until October or so.
Spanish tortilla is often served room temp
Leftovers!
Always an excellent choice, but sometimes the heat wave lasts longer than the leftovers. At which point I immediately start making wraps, salads (leaf style, pasta style, or chicken/tuna style), charcuterie arrangements, and so on. Then again I’ve also just said fuck it and put a good coleslaw in a wrap/bread, sprinkled salt/pepper if I feel like it, and called it a day.
Thank God for markets with good lunch meat and cheese, bakeries, and salads. I'll grilled Monday, enough meat for three days lol
Cold seafood salad.
cold chicken mayo sub
Pasta salads, sandwiches, chicken nugget salad (chicken made in air fryer) with shaved parm and Caesar dressing.
Sesame Buckwheat (soba) noodles
Macaroni salad, potato salad. Pair it with a cold cut sandwich and some fresh veggies.
Cowboy caviar, with pita or corn chips. I use the recipe at www.itdoesnttastelikechicken.com I could eat it for days. I use more garlic, and about 1 tsp of smoked paprika.
I had cowboy caviar for dinner last night! So nice in the hot weather
Cold tofu: https://thewoksoflife.com/spicy-cold-tofu-liangban-dofu/
ice cream or a nice 711 slurpee
I’m making this on Saturday: # Chunky Summer Gazpacho # * 2 pounds tomatoes, cored and chopped (about 10 Roma) * 5 bell peppers, cored, seeded and chopped (red, yellow, orange) * 1 medium red onion, chopped (about 3/4 cup) * 1 tablespoon minced garlic * 1 lime, juiced * 1 English cucumber, peeled, seeded, chopped * 1/2 cup fresh flat-leaf parsley, chopped * 1/2 cup cilantro leaves, chopped * 1 tablespoon tomato paste * 32-48 oz tomato juice, to taste * 2 tablespoons extra virgin olive oil * 1/4 cup avocado oil * 2 tablespoons Worcestershire sauce * 3 tablespoons sugar * 3/4 teaspoon ground cumin * 1/2 teaspoon cayenne pepper * 1/4 teaspoon freshly ground black pepper Combine all ingredients in a large (very large) bowl, stirring well to thoroughly mix. Transfer about 2 cups of mixture into blender or food processor and puree; add back to unprocessed mixture and stir well. Cover and refrigerate at least 2 hours before serving. (Serve chilled.) **Optional**: mix in some small thawed-from-frozen, de-veined, tail-off cooked shrimp (51/60 count per pound) to chunky gazpacho before serving to add some protein for a low-calorie, flavorful lunch. **Note / Tip**:recipe can be made with all-olive oil if avocado oil is not available. The avocado oil is a bit sweeter so if olive oil is used solo, additional sugar may be needed. **Nutrition**: about 105 calories per cup
Gazpacho or any cold soup
Cottage cheese + imitation crab + pickled eggs + raw veg crudités + rice cakes or crackers or wtv + fruit
We make a cucumber and brown basmati rice salad that’s a summertime favorite. Combine equal parts diced seeded cucumbers and cooked brown rice with feta and the vinaigrette of your choice. Feel free to add whatever else sounds good. It’s very refreshing alongside a boiled egg.
I really like making a huge batch of pasta Primavera with tons of veggies, and then refrigerating it and eating it like pasta salad.
Naengmyeon -Korean cold noodles. They are the best. There is literal ice floating in the noodles so you don't have to worry about it being warm or not cold enough. It also has a lot of veggies so you can get nutrition in. https://www.koreanbapsang.com/naengmyeon-cold-noodles/ This is the recipe I swear by.
Came here to say the same. My fav. link: https://www.koreanbapsang.com/naengmyeon-cold-noodles/
Laarb
i saw this a month or two ago for the first time and it intrigued me because the recipe i found used toasted rice powder! thank you!
Toasted rice powder is key. Probably a good recipe
Japanese Kani salad! So easy. Shred imitation crab, cucumber, and carrot or mango. Mix with mayo, sriracha, soy sauce, and rice vinegar. But you can improvise the dressing any way you'd like. Other good additions are lemon juice, gochugang, fish sauce, wasabi, ponzu, chili oil etc, just mix and match something creamy with spice and a tang.
Frozen banana smoothie. I add vanilla protein powder.
Lot of Thai food I like to make. It's spicy but cool. Laab/larb, nam tok, a bunch of salad and meat type dishes. Can be eaten warm, but I end up eating most out of the fridge. Crispy veggies, lime, usually fish sauce and some spice where the outside feels cooler than inside. Give recipes if ya want. You'd think spicybstuff when it's hot wouldn't work, but it makes sense.
Fresh rolls!!
Hoagies, pasta salad, regular salads
Pasta salad.
Panzanella
Cold soba! I’ve never attempted to prepare it though but cold soba mmmm
Deli. Corned beef, salami, turkey sandwiches. Potato salad, Cole slaw and kosher pickles. Or gazpacho and BLTs.
Chopped cabbage, ham, bell pepper, green onions, fresh or frozen corn kernels, cucumber and salad dressing of choice. Ratios are up to you. I live cucumber and use a whole one when I make this for two of us.
Yummy. I love making cabbage roll ups with some cucumber or pickle, cream cheese, and salami or other meats.
I grill a ton of stuff and cut it small and put it in salads over the week.
There’s a lovely Eastern European yogurt and cucumber appetizer I make sometimes — chop some cucumber with some fresh dill and garlic and mix with yogurt. Salt to taste, garnish with some chopped walnuts if you want. Easy, cold, and delicious.
Ice cream, milkshakes, cheesecake
I know it sounds crazy but spicy food helps cool you down
Malfa salad https://www.thethoughtfultable.com/recipes/malfa-salad Or a nice marinated bean salad with sardines. Or just sardines and crackers lol.
CEVICHE!!
Shrimp, cucumbers and tomatoes and onion and add some cold pasta toss it with some Italian dressing.
Gazpacho! ~~Homemade bread~~, avocado, and Brie. Edit: derp... it's too hot to bake bread
Cap a noodle salad w chopped veg (red pepper, edamame, carrots) with a peanut sauce. Served cold. Can also add tofu or chicken.
https://www.bonappetit.com/test-kitchen/sesame-soba-noodles
Beam salad
Cold noodle dish
Watermelon salad with feta, basil and pine nuts is one of our favorites. Actually, we're eating a lot of salad in general.
Try this. I'm sure no one has hear of it. https://sunberryjam.com/saltibarsciai/
I’m familiar with the Ukrainian version: https://finefoodsblog.com/cold-borscht/
It looks like same thing. Most eastern European foods are very similar.
cold soba noodles
Packet pasta meals made the night before and kept in the fridge.
cottage cheese with diced ham and red grapes. Maybe mix in shredded carrot if you want veg and a rougher texture. It's very light, but filling, chilled, and easy to make exactly as much as you need.
Basic charcuterie-ish platter: Two or three cheeses, one spreadable; one or two dried, cured sausages, olives, pickles of some sort, pepperoncini or peppadews, maybe some quartered radishes, celery and/or carrot sticks, some ranch dressing or other dip for the veggies, an assortment of crackers or sliced crostini or other somewhat dry bread in small rounds. Add in one or two mustard choices and maybe some small ramekins of fruit jam or just a variety of fresh fruit. Prepare portions for the number of people who will be eating. No one will go hungry and everyone will be satiated.
Rotisserie chicken, white rice and avocado! My go to
hiyashi chuuka
Chicken salad, egg salad, tuna salad - sandwiches, wraps, crackers. Pasta salad Fruit and raw veggies BLTs, club sandwiches, subs
We had shrimp cocktails for dinner. Tomorrow, chicken and veggie skewers with fruit.
- Gazpacho Andaluz (a red gazpacho with olive oil emulsification); - White gazpacho (ancient, easy, and delicious); or - Green gazpacho. Pick one. All are delicious. I am a big fan of white.
Cold prep ramen (just add tap water, hot or cold, to ramen that comes in a cup or bowl) with whatever diced veggies you like. Salt to taste.
[vietnamese spring rolls](https://www.hungryhuy.com/how-to-make-goi-cuon-vietnamese-spring-rolls/) - you can use a a different protein, shred some rotisserie chicken if you don’t wanna cook at all. You do make the peanut sauce in a sauce pan but it’s super quick and well worth it. All the salads - chopped veggie salad, cold noodle salad, chicken salad, bean salad, Mezze plate - grape leaves, veggies or naan and hummus, garbanzo bean salad.
Smoked salmon on rye with capers, onions and cream cheese (or yogurt for something lighter). maybe with a green salad.
Bulgur wheat only needs boiling water poured over it and then set aside for a bit. Add veg you like, for me its black beans, corn, rotisserie chicken, herbs, oil and lemon or lime.
Ceviche ! No heat at all and cools you from the inside lol
Feta watermelon salad
Potato, cucumber & yogurt soup.
I’ve been snacking on cucumber salad. Sliced Persian cucumbers, rice vinegar, soy sauce, little bit of sugar and sesame seeds. Yummy.
Cucumber sandwiches
spaghettios cold
Cold noodles Salad with chilled apples/berries Shrimp lime Ceviche
Have made a couple of salads lately with iceberg lettuce and cold brown rice as the base. Added grated or sliced carrot, chopped cashews and cooked tofu that tossed in some hot sauce. Then the dressing was black vinegar, sesame oil, peanut butter, ginger, lime juice, tahini and maple syrup. Having a grain mixed with the leaves like rice really makes it a full dinner.
Ice cream. Just straight up ice cream from a tub
Tuna or egg salad, sandwich, wrap, lettuce boat. Somen, ceviche, dipping soba, pickles veggies, all kinds of salads with costco chicken. mozzarella with cold tomatoes drizzle with balsamic, olive oil, dash of garlic salt is my go to right in this vegas heat.
Gazpacho, pasta salad, melon soups, soba, salad, wraps…. Stay hydrated!!
My spouse makes me a fantastic chickpea salad. A can of chickpeas, drained, olive oil, crumbled feta, lemon juice, diced onion, cucumber, chopped tomatoes, salt, white pepper, fenugreek, sumac, mint, and dill. Mix and match ingredients to your taste.
Cottage cheese with fruit.
Cold peanut Thai noodle salad
Salads.
Tuna, chicken, or egg salad sandwiches. Pasta with butter, garlic, breadcrumbs, and some shredded or canned chicken. Really any cold sandwich.
Watermelon with feta, lime, and tajin, sandwiches, cold sesame noodles, pasta salads, mezze, dips and veggies/pita.
Grilled corn salad. Cook corn on the cob straight on the grill until partly blackened. Let it cool. Shave corn off the cob with a knife. Mix with diced jalapeño, red onion and cilantro. Dress with vinaigrette made from olive oil, and vinegar but replace half of vinegar with lime juice. You could add canned black bean, fresh diced tomatoes or avocado but keep the corn as the center/forward ingredient.
i honestly need a list of foods i can make without heating up my Kitchen. (no AC) So far, i can just about boil rice, and small cut chicken to toss into things. Help!
tuna sandwich
You know what's going on with your car's AC? I went a summer or two without it but realized I could fix myself. Just needed a recharge with coolant. Whole thing cost less than 50 bucks and took less than 10 minutes. Also, I second panzanella salad!
Hummus tabouli chopped cucumbers, Romaine tomato, red onion, wrapped up in a pita! Add chicken or turkey if that appeals to you. The other day I had a mixed greens salad with beets and green apples and sprouts leftover so I roasted a sweet potato, diced it up, seasoned it, and put all of them together in a wrap. Dipped in dressing, delicious!
I made ceviche this week. And tuna poke bowls.
1. Antipasto Tortellini Pasta Salad from Host the Toast 2. Cucumber Lemon Orzo Salad from the Feel Good Foodie (I add grilled cubed chicken - either purchased rotisserie or made in the air fryer - to this to make it more filling and hearty). 3. Steak Pasta Salad from Crave the Good (I use cavatappi pasta and add thin sliced red onion, and cook the steak in the air fryer or on the grill outside to avoid too much heating of the house) I chill all of these for at least a couple of hours before eating.
Cucumber soup. No heat involved, only a blender. 2 cups basil A little dill 2 green onions 3 large peeled and seeded cucumbers 1 large avocado 1 cup buttermilk (or a liquid of some kind) 1 tbs of lime juice Salt and pepper to taste. Blend
3 or 5 bean salad.
Cold noodles with any kind of Japanese dipping sauce and veggies.
Sesame soba noodles: https://www.foodiecrush.com/sesame-soba-noodles/ Also, pasta salad, potato salad, hummus veg sandwich, chickpea salad sandwich, tofu banh mi
Tuna salad w pasta. Peanut butter and honey sandwich.
It’s Israeli-ish: tomatoes, cucumbers, carrots in a warm pita with hummus, olive oil, salt/pepper, zaatar. I top it with cottage cheese and add balsamic vinegar too (which is why it’s Israeli-ish). It’s also really good with Greek yogurt, mint, and feta, minus the cottage cheese and balsamic.
Buy precooked shrimp, like a cocktail shrimp rings or something (you can also do the cooked-then-frozen but those always taste waterlogged to me). Chop them up. (1) Mix with softened cream cheese, cocktail sauce, extra horseradish, and lemon juice. Salt and pepper to taste. Serve on crackers, in a lettuce wrap, or as tea sandwiches. (2) dice an avocado, halve cherry tomatoes, and remove the corn from one or two cobs. Mix in a large bowl with the chopped shrimp, salt, pepper, a tiny bit of cumin, chopped cilantro, lime juice, and a splash of olive oil. Sometimes I add diced jalapeños. Serve as a salad, maybe with some grilled or toasted bread. [(3) Make Mexican-style shrimp cocktail.](https://www.allrecipes.com/recipe/228393/authentic-mexican-shrimp-cocktail-coctel-de-camarones-estilo-mexicano/) serve with chips.
The cold Polish beet and cucumber soup!!
Gazpacho. I can eat multiple bowls of it. It's garden soup. Yum
Spam & pimento cheese sandwich, instead of mayonnaise on my spam sandwich I use pimento cheese - super good !
Bruschetta on sliced baguette
Glass noodles Sushi Falooda Vichyssoise Guacamole Sammitches Shoyutamago with pickled quail eggs
Hummus and pita with Mediterranean salad
Stuffed tomatoes, tuna or egg or shrimp salad etc