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August 7 to 11, 2023: What to Cook This Week

During summer heatwaves, we all prefer to stay far away from the stove and the oven. This week, we’ve also decided to give the barbecue some time off with a selection of no-cook recipes. Cold soup, tartare and salads; you can make all these dishes quickly and they’ll keep you nice and cool.

Monday: Harvest Vegetable Naan Bread

This suggestion is a cross between a sandwich and a pizza. Spread mayonnaise seasoned with lemon and basil over some naan bread. The garnish is made up of veggies from your garden, including zucchini and asparagus shaved into ribbons, plus marinated grilled eggplant. Simple and delicious!

Tuesday: Cold Avocado-Fennel Soup with Nordic Shrimp Salad

Cold soups are such welcome bowls of freshness when the heat is overwhelming. This version, which combines fennel and avocado, can be served as an appetizer or a main course. It’s best when the soup is refrigerated for at least 2 hours. Garnish it with a portion of Nordic shrimp salad. The perfect recipe to stay cool and eat light.

Wednesday: Antipasto Salad

Say hurrah to salads when the hot spells stretch on and on. This one mixes Boston lettuce with store-bought marinated vegetables, such as sweet peppers, artichoke hearts and jarred eggplant. Cocktail bocconcini, dried sausage and shaved Parmesan complete the dish. Ready in only 15 minutes, this makes this refreshing, no-cook recipe doubly appealing.

Thursday: Mango Chicken Salad Sandwich

This is the perfect meal to rally everyone around the table, especially as it requires no cooking because it uses precooked chicken. The spiced mixture includes plain yogurt, fresh herbs and spices, as well as mango chutney. Spread this mixture generously on bread slices and add lettuce, cucumber and fresh mango. Add these sandwiches to your collection of recipes for picnics and school lunches.

Friday: Tuna Tartare with Tropical Fruits

Finish off the week on a high note with a deliciously tropical meal. This tartare marries the energetic colours of mango and passion fruit with tuna. (Pro tip: keep the fish on ice while you finish your prep.) Serve the dish with spicy mayo, kiwi slices and herbs. Think about doubling the recipe to make everyone happy and feed four people, if necessary.

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