Easy/make-ahead summer dinners

[Anonymous]

I saved a lot of time this winter by cooking ahead and freezing leftovers: things like chili, stew, casseroles. As the weather warms up, I'm a bit of a loss for easy meals I can make (or at least mostly prep) ahead of time, since I don't want heavy, hot meals right now. We don't eat meat but do eat everything else (e.g., fish, eggs, etc.).

What are your best tips for easy and/or make-ahead summer meals? They don't have to be meat-free, I'm pretty good at figuring out substitutions, would just love some ideas!

Thanks in advance

[Anonymous]

Pasta salad (or couscous or bean etc) is good made in advance. You can also prep veggies ahead of time so you can just throw them on the grill or lightly sauté them when you're ready to eat.

[Anonymous]

one of our easiest and favorite summer meals is chicken caesar pasta salad - simply toss shredded white meat from a rotisserie chickenwhite meat with chopped romaine, shaved parmesan cheese, some chilled cooked bow tie pasta, croutons and caesar dressing. (use dark for chicken quesadillas the next day).

[Anonymous]

Caesar salad wrap
or Basil, pesto pasta

[Anonymous]

We are vegetarian so take that into account--but some of my favorites are gazpacho, chickpea salad (chickpeas, sliced cucumbers, red bell pepper, a little onion), pasta salad (with lots of veggies), and veggies grilled early in the day and served as a salad or over pasta/grains.

[Anonymous]

I read on here once that someone made a dinner do boiled tortellini, red peppers and chicken sausage slices. I did that once but also threw in some baby spinach up wilt. Dressed it in olive oil. It was good!

[Anonymous]

Also if you make a big pot of black beans you can have quesadillas, tacos, burrito bowls.

[Anonymous]

Our go to fast and light dinners are fish tacos (just broil or grill some fish for a few minutes, then role up in tortillas with avocado, cabbage, yogurt, and salsa) and frittatas.

Also, if you are grilling one night, grill some extra marinated veggies and use them on a following night to make veggie and fresh mozzarella paninis.

I sometimes make a whole bunch of veggie burgers ahead of time and defrost them as needed. Empanadas work well for that too. These lentil walnut burgers are one of our favorites: http://www.molliekatzen.com/recipes/recipe.php?recipe=lentil_walnut_burgers

[Anonymous]

Cold sesame noodles with tofu and edamame. I combine everything with the sauce beforehand and just top with cucumber or bean sprouts before serving.

Also, lately our go-to has been a make-your-own salad bar. Everything is pre-chopped and stored in separate tupperware containers in the fridge. Just grill up some extra chicken/salmon/shrimp/etc whenever you're grilling, and you've got customized salads ready to go the next day.

[Anonymous]

Bruschetta with different toppings

Cheese, veggies, crackers, olives, hard boiled eggs

Falafel, hummus, pita, salad

[Anonymous]

stuff pita with veggies and dump hummus on top, smoked salmon sandwiches, shrimp salad

[Anonymous]

For non-vegetarians I go and get chicken in bulk and divide it into freezer bags and dump a bunch of marinade in and freeze. I then pull a bag out the day before grilling is on my meal plan and cook them up. You have to be careful though that the marinade is not too acidic, or else the chicken will practically disintegrate.

We eat so light in the summer, there are not many freezer meals we do ahead.

I do love this salad and make it almost once a week, holds for a few days:

http://iowagirleats.com/recipes/superfood-salad-with-lemon-vinaigrette/

I also make this kale salad a lot, lasts for days:

http://www.thekitchn.com/autumn-salad-recipe-kale-slaw-99767

[Anonymous]

My kids like "green soup" (celery, asparagus, peas, maybe kale or arugula, steamed and pureed with chicken broth and cream and seasoned) with fresh bread and butter. This freezes.

Also quiche--beat eggs, milk, shredded cheese and cooked, diced veggies, bake in a pie crust or in well-greased muffin tins for easy leftovers, can reheat the next day.

Parmesan asparagus rissotto--leftover rice, leftover steamed asparagus (chopped), mushrooms (chopped), add a splash of broth and mix over med-low heat, gradually adding parmesan cheese, serve when warm and melty (this isn't technically make-ahead, but you can use leftovers to cook it in 15 min in one pan, so i count it).

[Anonymous]

Anonymous wrote:For non-vegetarians I go and get chicken in bulk and divide it into freezer bags and dump a bunch of marinade in and freeze. I then pull a bag out the day before grilling is on my meal plan and cook them up. You have to be careful though that the marinade is not too acidic, or else the chicken will practically disintegrate.

We eat so light in the summer, there are not many freezer meals we do ahead.

I do love this salad and make it almost once a week, holds for a few days:

http://iowagirleats.com/recipes/superfood-salad-with-lemon-vinaigrette/

I also make this kale salad a lot, lasts for days:

http://www.thekitchn.com/autumn-salad-recipe-kale-slaw-99767

Great post, thanks. Can you share some of the marinades you like?

I tried this once using a soy sauce based marinade and it was so salty -- really bad choice on my part!

[Anonymous]

Just had a salad with farro, watermelon, red onion, feta, and mint, with a balsamic vinagrette. Can prep all the ingredients in advance and just add the dressing at the end. We also like quinoa with tomatoes, dill, green onions, feta, lemon juice and olive oil. I make a lot of farro/quinoa/bean salads. I also like stir-fries--lots of veggies and I use my rice cooker.