Quick and breezy summer meals
Plus, win a set of clear glass food storage containers that double as microwave cookware.
Today’s newsletter includes a lot of recipe links; click here to view in browser if it gets cut off in your email. I call this series The Recipe Files; we’ll be back later in the week with a conversation with Sami Tamimi, author of Boustany.
This send is coming to you thanks to Anyday. Be sure to scroll all the way down to enter to win a 12-piece microwave-, oven-, and freezer-safe set. And don’t miss the Anyday discount code: DINNERPLAN for 15% off.
Let’s be real: I love summer dinners, but I don’t want to spend all summer in the kitchen. I want to wander in off the beach, pour myself a cool drink, and sit around with a book long into the lazy afternoon.
So this is what I’ll be cooking from now until the cooler weather. These recipes are big on summer produce and light on effort. They leave you time to go outside and watch fireflies or hit the ice cream shop. We’re talking cold noodles and chilled soups—and lots of hearty salads.
I could eat bibim guksu every week and never get tired of it, loading up each bowl with cucumber and/or whatever crunchy vegetables are in the fridge.
Need this salmon cobb from Justin Chapple asap.
I’ve added a little yogurt to this bright and fresh green gazpacho, and it was really good that way.
Wait: Pineapple gazpacho?
But while we’re talking cold soups, this one from Soul Food Love is next on my list.
Top best-of-the-season tomatoes with a tomato water granita? Don’t mind if I do.
Corn and pearl couscous are nearly the same shape, which makes this shrimp-topped salad particularly fun to eat.
Sabrina Ghayour’s Chicken and Cucumber Salad With Tahini Lime Dressing starts with cooked chicken, so you could pick up a rotisserie bird. You’ll season the creamy dressing with a little soy sauce and honey for balance.
Use up the rest of that chicken in this super-flexible larb recipe from Pailin Chongchitnant. See? We’ve solved a few days of your week already.
I don’t think I’ll regret using the last of the local asparagus for this bacon-enriched salad.
Do you have Salad Freak? You probably should. Case in point: this sungold and saffron panzanella.
Yes, you can skip making your own mayo for a quicker version of these stellar raw tuna (or trout or salmon) tostadas. And while the fried leeks are quite honestly awesome, you can use store-bought crispy shallots instead for ease.
This Turkish bulgur salad is exactly what I want waiting for me in the fridge at lunchtime, so I might double the recipe.
I’m a big fan of chef Sara Jenkins, and I have my eye on her quick broiled salmon with lemony crème fraîche and snap peas.
An electric pressure cooker is a great way to make chicken adobo without heating up your kitchen.
Bowls and bowls of these sesame noodles from Lucas Sin, please.
I’m tempted to pick a different pasta salad to make each week of summer. There’s this chickpea one from Hailee Catalano…
…and this extra-green one from Andy Baraghani…
…and for sure, the peaches n’ cream pasta salad with prosciutto, arugula, basil, and burrata from
.Okay, green goddess corn on the cob may not be a complete meal, but who’s counting?
For me, summer is not complete without this tomato tonnato. Just add something grilled and everyone’s happy.
Win a set from Anyday
Anyday’s durable clear glass food storage containers with vented glass lids double as versatile microwave cookware—they’re a great replacement for any plastic you’ve been using to store leftovers.
You can also use them to quickly cook rice, vegetables, microwave-steamed dumplings, or even salmon. Anyday’s dishes are freezer-, oven-, and dishwasher-safe, too. Get 15% off your purchase until July 18 with code DINNERPLAN.
This week, one of you could win this 12-piece Glass Round Dish Set.
HOW TO ENTER:
Make sure you’re signed up as a paid subscriber to this newsletter by end of day Tuesday, July 8, and…
Leave a comment below—tell us about the easiest meals you’ve been cooking this summer so far!
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So much good inspiration here! I’ve been loving Ali Slagle’s orzo salad with lentils and zucchini 🤤
These pasta salads all look divine!!