Best Quick Summer Meals

When the weather warms up, the last thing you want to do is spend time in a hot kitchen. Instead, quick and fresh meals are the way to go. These are meals you can prep ahead of time and enjoy for days, or schedule a date with your little ones (or partner!) to whip one of these up quickly.

Charcuterie Tray

Who doesn’t love a delicious charcuterie tray, full of thin-sliced meats and cheeses, dried and fresh fruit, veggie sticks, and nuts. They’re easy to assemble and store–though yours will also disappear fast!

Wraps

Wraps are an easy go-to if you want to use up some leftovers! Just spread some avocado, hummus, or avocado on a tortilla or leaf lettuce to start. Then chop up some veggies, slice your leftover grilled chicken, and layer them on. Top with some fresh herbs, wrap it all up, and enjoy! The best part is that everyone can build their own.

Zucchini Cashew Soup

Soup in the summer? This is a chilled, no-cook soup that’s refreshing and light. And you can make it as thin or chunky as you’d like.

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Zucchini Cashew Soup

Soup in the summer? This is a chilled, no-cook soup that's refreshing and light. And you can make it as thin or as chunky as you like.

Course Main Course

Keyword soup

Ingredients

• 1 oz raw cashews (about 17 nuts)
• 1½ cups water divided
• 1 large zucchini* cut into chunks
• Himalayan salt** to taste
• Fresh herbs like basil or dill to taste

Instructions

• Soak cashews in a bowl filled with enough water to cover the cashews for about an hour, or until softened.
• Cut zucchini into chunks and steam in the microwave.
• Combine cashews, zucchini, salt, and seasonings in a blender and mix until creamy, adding water until it's the desired consistency.
• For a chunkier soup, add steamed chopped vegetables.
• Enjoy!

Notes

*Can replace with 2 smaller zucchinis.

**Can replace with liquid aminos.

Greek Salad

I love a good Greek salad and you can pair yours with naan bread or pita and hummus. We usually assemble ours based on our own preferences at home since not everyone loves olives or pine nuts. Double or quadruple the recipe to feed your whole family!

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Greek Salad

I love a good Greek salad and you can pair yours with naan bread or pita and hummus. Double or quadruple the recipe to feed your whole family!

Course Salad

Cuisine Mediterranean

Keyword salad

Ingredients

• 1 head romaine lettuce chopped
• 1 medium cucumber peeled, cut lengthwise, and sliced
• 1 medium tomato cut into wedges
• 5 kalamata olives pitted and sliced
• 1 tbsp toasted pine nuts
• 3 oz grilled chicken breast

Instructions

• Combine all ingredients in a large mixing bowl.
• Top with olive oil and balsamic vinegar or your favorite Greek dressing.

Quinoa Salad

This is a favorite, especially since it stores so well. I like to make a large batch and have this available for lunches during the week. You can also add a protein of your choice, like grilled chicken, sliced steak, or even baked salmon.

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Quinoa Salad

This is a favorite, especially since it stores so well. I like to make a large batch and have it available for lunches throughout the week. You can also add a protein of your choice, like grilled chicken, sliced steak, or even baked salmon.

Course Salad, Side Dish

Cuisine Mediterranean

Keyword salad

Ingredients

• ½ cup cooked quinoa
• 1 tbsp extra virgin olive oil
• Himalayan salt to taste
• Bragg liquid aminos to taste
• 1 tbsp fresh lemon juice
• ½ medium tomato diced
• ½ medium cucumber peeled and diced
• 2 tbsp kalamata olives pitted and chopped
• 2 tbsp fresh parsley finely chopped
• t tbsp fresh mint leaves finely chopped

Instructions

• Combine quinoa, olive oil, salt, liquid aminos, and lemon juice and mix well.
• Add tomato, cucumber, and olives and gently toss to blend.
• Fold in parsley and mint.
• Cover and let marinate in refrigerator for 2-3 hours before serving.