Here’s a week full of recipes to keep you cool even in hot weather!
“I want to stand in a sweltering hot kitchen at the end of a long day,” no one ever said.
Listen, I live in Texas and it’s getting HOT! When I get to that point in the year where the outside temperature is easily in the 90s, I don’t feel like heating anymore anything unnecessarily. That’s why this week we’re making recipes that require minimal prep but are still packed with flavors you’ll enjoy. Some recipes have elements that cool you down, like fresh fruit and coleslaw, but all will get your taste buds singing!
Some of these recipes can be tweaked by using pre-cut produce from the fruit and veg aisles. For Wednesday’s jeweled rice salad, look for a non-chocolate trail mix to minimize the number of ingredients you need to purchase.
Even if you don’t live in an area where summer hits record highs, you’ll appreciate the refreshing dishes coming your way this week.
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Chicken Mango Salad Wraps
Start the week off with a recipe that requires minimal prep but delivers maximum flavor and texture. Make weekday cooking a little easier by using pre-sliced mangoes from your grocer’s produce section. If you can’t find one there, use this handy tutorial on slicing a mango. Prepare a large batch of rice to serve on tonight’s bed of lettuce, then use the leftovers for tomorrow night’s beef skewers.
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Korean beef skewers
I know I want to make these beef skewers with bulgogi on a stick, and I always have kimchi with my bulgogi. You can make kimchi yourself (it’s easier than you think) or buy it from the refrigerated section of your local supermarket. Bring everything together on a bed of rice and dinner is served. You can even start marinating the meat for this recipe when you get home from work or earlier in the day.
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Cobb salad
This Cobb Salad is a cool throwback to my childhood. As an adult, I prefer the combination of veggies in this recipe to the salad I grew up with. Frisee and watercress add a bitter and spicy note to the salad. If you can’t find either, arugula and escarole are good substitutes.
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Seared scallops with corn and chilies
Prepare the creamy corn for this recipe the night before. Just before serving, season the scallops, then pan sear them and serve immediately. It doesn’t need any other pages to make it complete. I enjoy this dish with a chilled Riesling. Here’s our white wine guide to help you find the perfect pairing.
Continue with 5 of 6 below.
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Pressure cooker Chinese pulled pork
Serve this juicy pulled pork on burger buns. If you don’t have a pressure cooker, just toss the meat in your slow cooker and cook on high for 4 hours or low for 8 hours. It’s the best set-it-and-forget-it meal you can cook this week.
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Baking at the weekend: rice pudding
Even though you can serve this rice pudding warm, I prefer to serve it ice cold. Sprinkle generously with ground cinnamon and some toasted coconut flakes, and it becomes the easiest dessert to end your week.
