What to Eat When It’s Too Hot to Cook

As the sun continues to shine and temperatures keep rising, using the stove or oven may be the last thing you want to do. Enjoy these delicious and easy summer meals that require no heat to whip up.

Charcuterie Board

Anything you have on hand can make a delicious charcuterie board. Arrange different bites from the fridge and pantry onto a serving board or platter, so everyone can enjoy their favorites. Try it with cured meat, cheeses, slices of baguette or crackers, hummus, olives, marinated artichoke hearts, fresh or dried fruit, nuts and sliced veggies.

Cashew Summer Slaw

This vibrant veggie slaw comes together in a snap. Thinly slice (or shred on a mandolin or box grater) red cabbage, carrots, cucumber and bell pepper. Next, add a handful of chopped cashews, and fresh mint and cilantro, to taste. For the dressing, whisk equal parts soy sauce, peanut butter and rice vinegar, then drizzle in olive oil, a splash of fish sauce and a bit of honey. If you like, add precooked shrimp or shredded chicken.

Chicken Greek Tostadas

Roasted chicken from our Deli makes this infinitely adaptable dish quick and easy. Start with pita bread (toasted, if desired) and spread with hummus. Then add shredded chicken, chickpeas, chopped tomato and cucumber, olives and feta cheese crumbles. Customize it by adding chopped bell peppers, premade falafel or banana peppers.

Loaded Veggie Nachos

Toppings from our Produce Department make these loaded nachos a delicious and satisfying meal. All you need is corn chips topped with fresh salsa, chopped bell peppers, diced red onion, homemade guacamole, rinsed and drained black beans, and a drizzle of store-bought queso. Squeeze a few wedges of lime overtop to add some zing.

Salad Sandwich

Cover two slices of your favorite whole-grain bread with herbed cream cheese or ranch dressing. Both provide the perfect backdrop for this vibrant, crunchy sandwich made with thinly sliced tomato, bell pepper, cucumber and avocado. Top the veggie pile with spinach or another leafy green lettuce, then add slices of hard-boiled egg for an extra serving of protein.

Spring Rolls

With rice paper as a base, add precooked shrimp from our Seafood Department or leftover shredded chicken. For a vegan option, add vermicelli rice noodles or cooked quinoa. Try a combination of cucumber, carrot and fresh cilantro, and once rolled, top with a sprinkle of black and white sesame seeds. For a delicious dipping sauce, use your favorite bottled thai peanut sauce.

Don’t worry if your first attempt at rolling spring rolls doesn’t turn out. Practice makes perfect!

1. Make sure your work area is neatly set up with all vegetables, vermicelli rice noodles and other fillings, prechopped and ready to go. Leave a clean area of countertop for wrapping the spring rolls.
2. Add warm water to a shallow dish large enough to fit rice paper.
3. Submerge the rice paper in the water for about 10 seconds, until it’s completely soft.
4. Lay the wrapper on your work surface and layer all ingredients in the center in a rectangle shape. Be careful to keep the fillings minimal— don’t overstuff!
5. Carefully fold the bottom up over the filling. Then pull the sides over and tightly roll up toward the top to close.
6. Serve with your favorite Thai- or Asian-inspired dipping sauce.