With much of the U.S. wilting under a heat wave, who feels like cooking? Not I. And I always feel like cooking. Case in point: Last Fall, I came down with COVID a few weeks after my husband had recuperated from his latest bout. My case was mercifully mild (thank you, Moderna). I called my doctor, primarily to learn how long I’d be contagious. My first question: “Will I give my husband COVID if I cook dinner?”

My doctor’s response: “You probably have the same strain he had, so you will not reinfect him, but if you have COVID, and he doesn’t, don’t you think he should be making dinner for you?”

I made dinner that night. Pesto pasta with broccolini.

And yet. This summer’s heat and humidity have sapped me of the will to cook. Here’s the Good News: There’s been rain along with the heat, and farmers’ markets are brimming with produce so good, you don’t need an hour (or more) of prep work, much less an oven, to create a fresh, satisfying meal. Last Sunday I lugged home a tote bag full of green beans, spinach, arugula, broccoli, cherry tomatoes, and sweet corn on the cob. Score!

5 tips to help you whip up a delightful, light meal when it’s too hot to cook.

  1. Vow not to turn on your oven.
  2. Do not attempt any dish that requires more than 30 minutes to pull together.
  3. If you’re drawn towards lighter salads, pack in a bit of protein to stave off hunger (and to avoid binging on that pint of Ben & Jerry’s whispering your name from the freezer).
  4. Take advantage of local summer produce, especially fresh herbs that add bursts of refreshing, and at times, surprising, flavors.
  5. Abandon the definition of supper as “a slab of protein surrounded by a vegetable and starch.” Go all out with the veggies. Or give my favorite secret, non-supper splurge a try (see below).

Beat the heat with these cool dishes.

Sesame-Ginger Cucumber Soba Salad

Sesame-Ginger Cucumber Soba Salad

 

  • Sesame-Ginger Cucumber Soba Salad: Served at room temperature or chilled, this easy peasy, herbaceous dish is the definition of light summer eating. The sesame oil, maple syrup, tamari, garlic-ginger sauce comes together in less than 10 minutes. Sprinkle with fresh cilantro, and you’re good to go.
  • Tikka Masala Pasta Salad: I don’t know how Vegan Richa, one of my favorite recipe-creators, thought up this Indian-inspired, protein-packed pasta salad, but I’m glad she did. Pasta is one of my go-to comfort foods, but I’m often in need of an extra hit of protein, which is what drew me to this dish: a couple of ounces of farfalle (or any pasta in your pantry) are mixed with thin slices of extra firm tofu and crunchy, omega-3-rich walnuts, then tossed in a creamy garam masala and coriander sauce. A+ for creativity and taste.
  • Quinoa Tabbouleh Salad: Fast-cooking, nutrient-rich quinoa is a perfect base for this salad of sweet cherry tomatoes, fresh parsley and mint. Toss it all in a bright olive oil-lemon juice vinaigrette, for a gluten-free, fiber-filled, magnesium-rich lunch, supper, or side.
Tomato, Basil, Artichoke Sandwich

Tomato, Basil, Artichoke Sandwich

  • Tomato, Basil, Artichoke Sandwich: Going on a picnic or to the beach? Do you know where to buy a perfect, fresh baguette? This is the sandwich for you. It’s a plant-based, protein-rich, dairy-free take on a caprese sandwich that screams SUMMER.
  • Cucumber Edamame Salad: The quality of my life improved when I learned Trader Joe’s sells shelled, frozen edamames (green soybeans). For years, I’ve eaten edamames in a shell, drizzling them with a bit of olive oil and sprinkling with sea salt while they’re steaming hot. Buying the pre-shelled version elevated my snack to a full-blown meal. More Edamame = More Delicious Health. Why? The firm, yet chewy green soybeans lower bad cholesterol, and are high in calcium, iron, and Vitamin C. Really, do you need another reason to make this?
Gazpacho

Gazpacho

  • Marla’s Secret, Non-Supper Summer Splurge:
    • Mix a Perfect Summer Gin Cocktail (if you are alcohol-free, try Monday Zero Alcohol Gin. I was shocked and delighted at how much it tastes like the real thing).
    • Make a bowl of popcorn. After trying many, many different brands, my favorite is still Orville Redenbacher, available everywhere. For cheesy flavor (and extra vitamin B12), sprinkle it with nutritional yeast.
    • Whip up this 15-minute authentic Spanish gazpacho. Ripe summer tomatoes are a terrible thing to waste. This heavenly soup puts them to good use.

Good Climate News

plant-based athlete eating bananaThe 2024 Paris Olympics will be the most plant-based friendly Olympics ever.

At least 60% of the meals offered will be meat-free.

Top chefs charged with feeding spectators and over 10,000 athletes (600,000 dining hall meals!) were tasked by the 2024 Olympics Food Vision plan to reduce the carbon footprint of the games. The most effective way, the committee concluded, was to add more plant-based, local food options to the menus. Mains like plant-based burgers and nuggets, falafel, and sides of chickpea, lentil, and quinoa salads will be making their Olympics debut.

Paris Olympics 2024 president Tony Estanguet said, “It’s a collective duty now to change our habits .. and reduce our carbon footprint. So, when you buy food in the venue, you should also try the vegan food… in terms of taste, it’s very good.” And to that I say, “Oui, Oui, Tony!”