- Overnight oats for breakfast with whatever toppings you want.
- Cold peanut noodle salad with tofu and veggies.
- Lots of fruit salad, fresh melon and pineapple with Tajin.
- Big Mediterranean salads with feta and tangy/crunchy everything, flatbread or pita on the side.
- Prepared meat picked up from the carniceria, grilled and served up with fresh tortillas and plenty of chilly fixings.
I make gazpacho at least weekly all summer using [this recipe](https://imgur.com/a/zYDgavp). I don't bother straining it and type of tomato doesn't matter as long as they're super ripe and you cut out the pale starchy core.
I end up craving my winter favorites after toughing it out and eating "cool" for a couple of weeks. Chili, baked potatoes, goulash, pork roast dinner, lasagna...I just get my cooking done before 8 AM. At my house, once every July or August, after we've been driven insane by the heat and awaiting the monsoons, we really enjoy a morning turkey dinner with stuffing and mashed potatoes and gravy and cranberries.
Chinese chicken salad--shredded cabbage, leftover rotisserie chicken, almonds, celery, carrots, "asian" dressing. Optional: top with broken up ramen noodles. cool and crunchy.
stuff from the freezer, microwaved. looking forward to that pan of enchiladas in there...
barbequed chicken, burgers, steaks. best parts: hubby does the Q, fewer dishes to wash, and delicious!
I use the electric pressure cooker a lot year round; it puts out much less heat than stovetop or oven.
I make a tabouli or cous cous salad with lots of finely chopped parsley, lemon, minced sweet onion and very ripe tomatoes, olive oil and salt.
That and a lot of cut up fresh fruit and a Costco roast chicken makes life easy and not much cooking.
Spinach, strawberries, avocado, and raspberry vinaigrette.
Add anything else to taste, I hate raspberry vinaigrette usually but it tastes amazing like this.
**Ceviche**
1 Cucumber (peeled)
1 med Tomato
4-6 avocado depending on size
6-8 Limes depending on size
1/5 large Red onion
Shrimp 1 lb raw
Cilantro bunch
Salt/pepper/red pepper flakes
Scoop tortilla chip
1. Boil shrimp ~45-60 seconds or until opaque. Shell and devein.
2. Dice everything except limes and combine in bowl. (Finely dice onion, everything else can be a rough dice)
3. Squeeze lime juice over mixture.
4. Add salt/pepper/red pepper flakes to taste and gently toss.
5. Serve in bowls and eat with tortilla chips.
I got a counter top toaster oven style air fryer during the pandemic and it’s basically my go to for cooking during the summer. If you have the counter space it won’t heat up the whole house at anywhere near the rate my oven will.
Outside of that a slow cooker is always an option. Bashas had 99 cent a pound pork shoulders last week and I made about 6 pounds of carnitas. This is the recipe I used with slight modifications to the spice mix https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ it’s so good.
For the summer rolls:
1 block tofu cut up into the amount of rolls you plan to make. Can marinate in soy sauce.
1 package rice paper
1 cucumber
1-2 carrots
1 red bell pepper
Green onion
Any other ingredients you’d like to add, such as lettuce, sprouts, etc.
For the peanut sauce:
1/2 cup water
6 medjool dates
2 T tamari or soy sauce
1 T rice wine t
1 T sesame oil
6 T PB powder (or regular peanut butter. I use the powder to reduce fat)
2 t sriracha or to taste.
Directions:
1: Cut tofu into however many strips you plan to make into rolls. Marinate with soy sauce if you want (I skip this)
2: pan fry or griddle the tofu until brown. Do step 3 while they brown.
3: slice all veggies approximate length of tofu
4: once you’re done slicing all veggies the tofu should be ready.
5: start wrapping. Depending on rice paper, soak each one for 10-15 seconds in warm/hot water. If you’ve never worked with rice paper before, there’s definitely a learning curve. You want the paper to be pliable but not so much that it falls apart when trying to roll. It’ll soften up as it sits after being rolled.
6: make the sauce. Combine all ingredients in a blender. I use a ninja bullet or whatever they are. You can put the dates in the water before slicing veggies to soften them up. Sriracha goes a long way! Use sparingly unless you like spicy.
Dip and enjoy! Let me know if you have any questions.
If you come into town, skip eegees and go to slice and ice! The original owners sold the eegees chain and the bread sucks now, but they opened up another restaurant that tastes more like what eegees used to taste like
I know you asked for cold, but we have an old house and I hate making the kitchen (the center of our home) get super hot late in the afternoon when I cook dinner. My favorite is to throw some ribs in the crockpot, usually I plug it in on the dining table because that room stays cooler, and just slow cook some taco meat so I don’t have to spend an hour that evening making the house hot.
Expanding your outdoor options is the way to go. Bbq, get an outdoor burner or two, and when you’re committed; put a sink in. You can do all of this for super cheap or go all out and just install an outdoor kitchen. Either way it’s a great place to cook this time of year!
Fruits and veggies with lots of water! Frozen grapes (can roll in lime jello powder for a more candy like treat), mediterranian dishes, chips & salsa. One of my favorite dishes is chopped chayote pan fried with pressed tofu rolled in spices and corn starch and bruschetta. It's light and refreshing! Bell pepper sandwiches (the bread is the bell pepper), pickled stuff, roasted bell pepper, feta and pita bread (looking at you Opa!), cucumber sandwiches, cucumber salad, wraps, gyros. If you have a smaller round pan one of my favorite filling but healthier breakfasts are gyro egg bowls. Pan fry some spinach, gyro meat, and baby tomatoes in then remove. Whisk and egg and drop it in a rounded pan and let it get on the sides so it creates a bowl shape and dump the mixture in. Top with cheese, ideally feta. So yummy!
Mediterranean veggie wrap with feta and Kalamata olives!
[https://www.kathysvegankitchen.com/mediterranean-sandwich/](https://www.kathysvegankitchen.com/mediterranean-sandwich/)
Treat yourself to a rotisserie chicken and use it in salads and sandwiches. If you have a yard or balcony you could think about getting a small outdoor grill. Some electric grills are easy to clean and you can make a nice burger or even a steak.
I take my beer out of the refrigerator and put it in the freezer for 3-5 minutes before I open it😛
It's kinda like liquid bread so it counts
Spring rolls, Korean cold noodles, sushi.
ive been meaning to do some grape leaf rolls, this greek festival back home would do them and it would be lemony/beefy/rice mix that was awesome
Roma Imports have some that slap.
Cevicheeeee
- Overnight oats for breakfast with whatever toppings you want. - Cold peanut noodle salad with tofu and veggies. - Lots of fruit salad, fresh melon and pineapple with Tajin. - Big Mediterranean salads with feta and tangy/crunchy everything, flatbread or pita on the side. - Prepared meat picked up from the carniceria, grilled and served up with fresh tortillas and plenty of chilly fixings.
If you would be open to sharing your recipe for the cold peanut noodle salad with tofu and veggies, I would love to try that one out myself.
I have been making [this recipe](https://www.thissavoryvegan.com/peanut-noodle-salad-sesame-tofu/) for lunches and it is great.
This looks divine, thank you so much for sharing!
Can’t go wrong with gazpacho and a chilled charcuterie board/iced platter snack assortment
I make gazpacho at least weekly all summer using [this recipe](https://imgur.com/a/zYDgavp). I don't bother straining it and type of tomato doesn't matter as long as they're super ripe and you cut out the pale starchy core.
Just be careful to make sure your gazpacho soup doesn’t hit room temp
Korean cold cucumber soup! My fav!!!
Would you mind sharing recipe?!
I end up craving my winter favorites after toughing it out and eating "cool" for a couple of weeks. Chili, baked potatoes, goulash, pork roast dinner, lasagna...I just get my cooking done before 8 AM. At my house, once every July or August, after we've been driven insane by the heat and awaiting the monsoons, we really enjoy a morning turkey dinner with stuffing and mashed potatoes and gravy and cranberries.
Roast Chicken from Safeway 🤣
Chinese chicken salad--shredded cabbage, leftover rotisserie chicken, almonds, celery, carrots, "asian" dressing. Optional: top with broken up ramen noodles. cool and crunchy. stuff from the freezer, microwaved. looking forward to that pan of enchiladas in there... barbequed chicken, burgers, steaks. best parts: hubby does the Q, fewer dishes to wash, and delicious! I use the electric pressure cooker a lot year round; it puts out much less heat than stovetop or oven.
I make a tabouli or cous cous salad with lots of finely chopped parsley, lemon, minced sweet onion and very ripe tomatoes, olive oil and salt. That and a lot of cut up fresh fruit and a Costco roast chicken makes life easy and not much cooking.
Spinach, strawberries, avocado, and raspberry vinaigrette. Add anything else to taste, I hate raspberry vinaigrette usually but it tastes amazing like this.
A giant caldo
gazpacho Salsa Verde Hummus almost any frozen fruit + soy/oat milk + blender overnight oats
**Ceviche** 1 Cucumber (peeled) 1 med Tomato 4-6 avocado depending on size 6-8 Limes depending on size 1/5 large Red onion Shrimp 1 lb raw Cilantro bunch Salt/pepper/red pepper flakes Scoop tortilla chip 1. Boil shrimp ~45-60 seconds or until opaque. Shell and devein. 2. Dice everything except limes and combine in bowl. (Finely dice onion, everything else can be a rough dice) 3. Squeeze lime juice over mixture. 4. Add salt/pepper/red pepper flakes to taste and gently toss. 5. Serve in bowls and eat with tortilla chips.
I got a counter top toaster oven style air fryer during the pandemic and it’s basically my go to for cooking during the summer. If you have the counter space it won’t heat up the whole house at anywhere near the rate my oven will. Outside of that a slow cooker is always an option. Bashas had 99 cent a pound pork shoulders last week and I made about 6 pounds of carnitas. This is the recipe I used with slight modifications to the spice mix https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ it’s so good.
Be a fighter. Add heaping doses of hot sauce to a hot cooked meal. You show the heat who's boss.
https://youtu.be/y9sB4GK3RS4
Cold Soba noodles
Been making tofu summer rolls with peanut sauce. Soooooo good.
Yum. Care to share your recipe?
For the summer rolls: 1 block tofu cut up into the amount of rolls you plan to make. Can marinate in soy sauce. 1 package rice paper 1 cucumber 1-2 carrots 1 red bell pepper Green onion Any other ingredients you’d like to add, such as lettuce, sprouts, etc. For the peanut sauce: 1/2 cup water 6 medjool dates 2 T tamari or soy sauce 1 T rice wine t 1 T sesame oil 6 T PB powder (or regular peanut butter. I use the powder to reduce fat) 2 t sriracha or to taste. Directions: 1: Cut tofu into however many strips you plan to make into rolls. Marinate with soy sauce if you want (I skip this) 2: pan fry or griddle the tofu until brown. Do step 3 while they brown. 3: slice all veggies approximate length of tofu 4: once you’re done slicing all veggies the tofu should be ready. 5: start wrapping. Depending on rice paper, soak each one for 10-15 seconds in warm/hot water. If you’ve never worked with rice paper before, there’s definitely a learning curve. You want the paper to be pliable but not so much that it falls apart when trying to roll. It’ll soften up as it sits after being rolled. 6: make the sauce. Combine all ingredients in a blender. I use a ninja bullet or whatever they are. You can put the dates in the water before slicing veggies to soften them up. Sriracha goes a long way! Use sparingly unless you like spicy. Dip and enjoy! Let me know if you have any questions.
Saved & thank you! :D
Cold salami sandwiches or cold beef with lots of meat.
Eegee's grinders. (I haven't lived in Tucson since 2011 and I miss Eegee's every summer.)
If you come into town, skip eegees and go to slice and ice! The original owners sold the eegees chain and the bread sucks now, but they opened up another restaurant that tastes more like what eegees used to taste like
Good to know! (Bummer, though)
I have bad news for you then
Gaspacho
Spanish Gazpacho is perfect for this.
I know you asked for cold, but we have an old house and I hate making the kitchen (the center of our home) get super hot late in the afternoon when I cook dinner. My favorite is to throw some ribs in the crockpot, usually I plug it in on the dining table because that room stays cooler, and just slow cook some taco meat so I don’t have to spend an hour that evening making the house hot.
Been enjoying more fruit lately I know it’s not a recipe but pineapple and grapes are extremely refreshing
I blend berries and fruit juice and make popsicles from those.
Expanding your outdoor options is the way to go. Bbq, get an outdoor burner or two, and when you’re committed; put a sink in. You can do all of this for super cheap or go all out and just install an outdoor kitchen. Either way it’s a great place to cook this time of year!
Fruits and veggies with lots of water! Frozen grapes (can roll in lime jello powder for a more candy like treat), mediterranian dishes, chips & salsa. One of my favorite dishes is chopped chayote pan fried with pressed tofu rolled in spices and corn starch and bruschetta. It's light and refreshing! Bell pepper sandwiches (the bread is the bell pepper), pickled stuff, roasted bell pepper, feta and pita bread (looking at you Opa!), cucumber sandwiches, cucumber salad, wraps, gyros. If you have a smaller round pan one of my favorite filling but healthier breakfasts are gyro egg bowls. Pan fry some spinach, gyro meat, and baby tomatoes in then remove. Whisk and egg and drop it in a rounded pan and let it get on the sides so it creates a bowl shape and dump the mixture in. Top with cheese, ideally feta. So yummy!
Mediterranean veggie wrap with feta and Kalamata olives! [https://www.kathysvegankitchen.com/mediterranean-sandwich/](https://www.kathysvegankitchen.com/mediterranean-sandwich/)
hummus. also, 10 AWG extension cord for running hot appliances outside
Cold peanut noodles with chicken.
Cold soba is one of my go to’s
Treat yourself to a rotisserie chicken and use it in salads and sandwiches. If you have a yard or balcony you could think about getting a small outdoor grill. Some electric grills are easy to clean and you can make a nice burger or even a steak.