Simple Summer Meals in Minutes

If you’re anything like me (extremely poor and continuously sweaty from no AC), dinner has turned into a can of PBR, hummus and baby carrots.

By CC Staff

The summer heat and lack of money melt my formerly creative inner cook, and even though I’m slightly decent at preparing a meal, all I can think to do is eat apples, fry eggs and drink beer.

Even worse than cooking in the summer heat is cooking for one. It’s depressing. There are always leftovers and really, who wants to make an elaborate meal if you’re the only one eating it?

Which is why I was so excited to see these 101 simple summer meals that can be prepared in 10 minutes or less.

I’m all for using fresh ingredients and keeping it healthy, but sometimes recipes that call for a dozen different fresh components just end up rotting in the fridge.

These meals, however, don’t require too much and really do spark a little creativity in the kitchen. I’m so pumped about having so many new ideas that I’m already planning how I can use my leftovers (see #89).

Here are some of my favorites:

1 Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

4 Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

9 Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

13 Gazpacho: Combine one pound tomatoes cut into chunks, a cucumber peeled and cut into chunks, two or three slices stale bread torn into pieces, a quarter-cup olive oil, two tablespoons sherry vinegar and a clove of garlic in a blender with one cup water and a couple of ice cubes. Process until smooth, adding water if necessary. Season with salt and pepper, then serve or refrigerate, garnished with anchovies if you like, and a little more olive oil.

20 Cut eggplant into half-inch slices. Broil with lots of olive oil, turning once, until tender and browned. Top with crumbled goat or feta cheese and broil another 20 seconds

29 Chop prosciutto and crisp it in a skillet with olive oil; add chopped not-too-ripe figs. Serve over greens dressed with oil and vinegar; top all with crumbled blue cheese.

45 Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

52 Grill or sauté Italian sausage and serve over store-bought hummus, with lemon wedges.

54 Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

59 Brown bratwursts with cut-up apples. Serve with coleslaw.

72 World’s leading sandwich: prosciutto, tomato, butter or olive oil and a baguett

77 Sear corn kernels in olive oil with minced jalapeños and chopped onions; toss with cilantro, black beans, chopped tomatoes, chopped bell pepper and lime.

87 Grated carrots topped with six-minute eggs (run under cold water until cool before peeling), olive oil and lemon juice.

88 Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

89 Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

99 Cook a couple of pounds of shrimp, shell on or off, in oil, with lots of chopped garlic. When they turn pink, remove; deglaze the pan with a half-cup or so of beer, along with a splash of Worcestershire sauce, cayenne, rosemary and a lump of butter. Serve with bread

Click here to see all 101!