Photo by James Carrier
Whether you're experiencing a heat wave or just trying to save energy, no-cook dinners are the way to go in summer. On weekends, just add a frosty beverage, appetizer, and a dessert. Here are three cool menus to try:
Tuna Salad Wrap
Toss together shredded lettuce, and/or sprouts, canned tuna (preferably oil packed), chopped cucumber, canned roasted red bell peppers (drained and sliced), and canned chickpeas (drained and rinsed). Add your favorite dressing or a simple vinaigrette of olive oil and balsamic vinegar. Divide salad among tortillas and wrap-up burrito-style.
Sliced tomatoes drizzled with a simple dressing made of store-bought olive tapenade and olive oil
Greek-style yogurt topped with honey-sweetened berries
Special addition: Herbaltinis