Hi, I\u2019m Melissa Clark, a food reporter taking over today for Jancee Dunn.<\/p>\n
Summer officially starts this weekend, but it\u2019s already underway in my kitchen. Ripe berries and peaches are at their best, and heirloom tomatoes, fresh corn, glossy eggplant and zucchini are just waiting to be invited to the table. But I don\u2019t blame you if you don\u2019t quite know where to start.<\/p>\n
At NYT Cooking, we believe the path to healthier eating starts with cooking more at home. And there\u2019s plenty of research that shows the benefits of fruits and vegetables<\/a> and, for that matter, eating less meat<\/a>.<\/p>\n My strategy has always been fairly simple: Build meals around the season\u2019s produce; add proteins that don\u2019t need much, or any, cooking; then go all in with the condiments, herbs and spices. You\u2019ll find a few more of my favorite tips below.<\/p>\n 1. Turn your favorite dinner into a salad.<\/p>\n Take your preferred protein \u2014 rotisserie chicken, canned beans, quick cooking salmon filets \u2014 then, instead of sides, add lettuces, herbs, tomatoes and other vegetables to turn it into a vibrant main course. The two recipes below do just that, pairing salmon, chicken and chickpeas with loads of greens.<\/p>\n Grilled salmon salad with lime, chiles and herbs<\/a>: A pungent dressing \u2014 featuring lime, fish sauce, chilies and shallot \u2014 is the real jewel of this five-star recipe. You can grill the salmon on a balmy night if you feel like being outside, or roast it in the oven if you don\u2019t. Feel free to add any fruits or vegetables like cucumbers, tomatoes, watermelon, leftover grilled zucchini or corn. This multi-textured dish is a perfect home for any or all of them.<\/p>\n Chickpea-chicken salad with green harissa dressing<\/a>: Canned chickpeas, briefly crisped in a pan with cumin and other spices, form the foundation of this sprightly salad, which is rounded out with shredded rotisserie chicken and juicy tomatoes. A punchy jalape\u00f1o-yogurt dressing pulls it all together.<\/p>\n 2. Take your relationship with tofu to the next level.<\/p>\n If you can appreciate the golden exterior and crisp edges of fried or baked tofu, you may think you\u2019ve found the best it has to offer. But the tofu-verse has soft, silky regions that are worth exploring too, especially in summer, when sultry weather encourages shorter cook times and delicate textures. The no-cook recipe below lets tofu\u2019s soft side come through, with little to no effort.<\/p>\n Silken tofu with spicy soy dressing<\/a>: You can put your own spin on the sesame and soy sauce dressing by adding crunchy roasted peanuts, fresh herbs, or salted fermented elements like kimchi. For an even more minimalist take, you only need four ingredients to make the delightful gochujang sauce that goes with this chilled tofu<\/a>.<\/p>\n 3. Sip your supper.<\/p>\n When it\u2019s too hot to cook, or even chew, a cold soup might be the perfect answer. Cold fruit- and vegetable-based soups are a balm on a steamy day, and they\u2019re relatively fuss-free. Let these drinkable dishes sustain you, even when cooking is the last thing on your mind.<\/p>\n Best gazpacho<\/a>: This olive oil-imbued recipe requires a few extra steps (straining, chilling) compared to the most basic gazpachos, but this garlicky elixir is well worth it. It also doesn\u2019t call for any bread, making it lighter than many other versions. If you don\u2019t feel like straining, run the blender for a few extra minutes to really liquefy the solids. You\u2019ll get a thicker, slightly more textured soup that\u2019s just as cooling on a hot evening.<\/p>\n