Too hot to cook — but still searching for something satisfying, fresh, and fast to get on the table for dinner?

In this episode, we’re sharing our favorite no-sweat summer dinners, think: refreshing lettuce wraps you can eat with your hands while sitting on the porch, cold noodles slicked with a savory sauce, and creamy tofu so soft it melts on your tongue. Whether you're craving something chilled, charred, or cheesy, this episode is full of realistic, weeknight-ready ideas for getting a satisfying dinner on the table in 30 minutes or less.

By the end of this episode, you’ll:

1. Learn how to turn peak-season produce into a dinner that takes minutes, like blistered veggie pancakes and an easy sheetpan chicken dinner loaded with peppers
2. Get the scoop on a dreamy one-pot pasta that turns grated zucchini into a tangy, creamy sauce with zero fuss
3. Stock up on flexible recipes that balance freshness and flavor, like scratch-made flatbread that comes together in minutes, and a 15-minute 5-star noodle dish

Skip the sweat and savor the season — press play now and discover the summer dinner shortcuts! 

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Links

Cold silken tofu with chili soy sauce by The Floured Camera

Korean multigrain rice from Maangchi, and a quicker version from Tiffy Cooks that doesn’t require soaking 

Ground turkey, shitake, and cashew lettuce wraps by Cybelle Tondu from NYT Cooking (unlocked), and a vegetarian mushroom tofu PF Chang copycat recipe

30-minute sheetpan chicken fajitas from Midwest Foodie Blog

Caprese chicken by Ree Drummond can be served with Ciabatta or focaccia – we love Carolina Gelen’s focaccia recipe 

Jamie Oliver’s Eggplant Flatbread, and a simple yogurt flatbread from Smitten Kitchen (but this one has you let the dough rest for 30 minutes)

Farfalle with yogurt & zucchini by George Germon and Johanne Killeen for Food & Wine 

Cold noodles with zucchini by Erik Kim for NYT Cooking (unlocked)

Green bean and scallion pancake by Justin Chapple for Food & Wine 

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