If you’re looking for some cool ideas and foods to beat the heat, we’re here to help.
Try a refreshing salad of chilled watermelon and tangy arugula. No time for breakfast? No problem, save time with a cold healthy breakfast or brunch. Looking for a satisfying main dish? Try chilled crab with creamy avocado.
Cooking? Not us.
With temperatures expected to soar next week, we’ve dug through our archives for cool, satisfying ideas to beat the heat. These recipes are some we’ve turned to often over the years.
Some of these are packed with veggies and will help keep you hydrated on a hot day.
Want to take a break? Play the USA TODAY Daily Crossword Puzzle.
Some of these recipes involve minimal cooking on the stove so your kitchen doesn’t get as hot, and some call for having pre-cooked leftovers like rice or pasta on hand.
Crab Stuffed Avocado
What we offer: Four / Preparation time: 10 minutes / total time: 20 min
- 1/3 cup chopped red onion
- 3 tablespoons mayonnaise
- 2 tablespoons chopped fresh coriander
- 3 teaspoons fresh lime juice (divided)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon grated lime zest
- 8 ounces cooked crab meat
- Salt and pepper to taste
- 2 ripe avocados (halved, seeded, peeled)
- Lime wedges
In a medium bowl, combine the red onion, mayonnaise, coriander, 2 teaspoons lime juice, cumin, and lime zest.
Stir in crab meat.
Season the salad with salt and pepper.
To prevent browning, brush each avocado half with the remaining teaspoon of lime juice.
Cut the avocados in half and arrange them cut side up on a plate. Place a dollop of crab salad on top of each avocado. Serve the salad with lime slices.
From Bruce Bragg of East Lansing. Tested by Susan Selasky of the Free Press Test Kitchen.
291 calories (68% from fat), 22 grams fat (3 grams saturated fat), 13 grams carbohydrate, 13 grams protein, 267 mg sodium, 56 mg cholesterol, 77 mg calcium, 7 grams dietary fiber.
Avocado and tomato rice salad
Maker: 5 cups / Preparation time: 10 minutes / total time: 15 minutes
salad
- 3 cups cooked white or basmati rice
- 2 cups halved grape tomatoes
- 1/2 bell pepper, washed and diced
- 4 spring onions (washed and thinly sliced)
- 1 cup chopped coriander leaves
- 1 ripe avocado (halved, seeded, and roughly diced)
- Salt and pepper to taste
dressing
- 2 tablespoons rice vinegar
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 2 teaspoons of your favorite chili powder
- 1 teaspoon cumin
- 2½ teaspoons sugar
- 1 peeled garlic clove
In a large bowl, combine the cooked rice, grape tomatoes, bell pepper, green onion, and coriander leaves. Add the avocado chunks and gently mix, being careful not to break up the avocado. Season with salt and pepper.
Combine all dressing ingredients in a blender or food processor and process until smooth. Taste and adjust seasonings as needed. Pour over salad and toss to combine. Serve immediately or store in the refrigerator. This salad will keep in the refrigerator for about 2 days if covered tightly with plastic wrap without the avocado darkening.
Tested by Susan M. Selasky of the Free Press Test Kitchen. Analysis is per 1/2 cup.
153 calories (53% from fat), 9 grams fat (1 gram saturated fat), 16 grams carbohydrate, 2 grams protein, 68 mg sodium, 0 mg cholesterol, 2 grams dietary fiber.
Garden Panzanella
What we offer: 12 / Preparation time: half an hour / total time: 45 minutes If you’re not using day-old bread, dry the bread slices in a 300 degree oven for 20-30 minutes. Large pre-packaged croutons work fine too.
salad
- 6 medium tomatoes, washed and diced
- ½ teaspoon salt
- 1 pound heavy loaf bread or 1-2 day old French baguette, cut into 1 1/2 inch cubes
- 1 medium cucumber, peeled, seeded, and cut into 1/2-inch cubes
- 2 bottled roasted red peppers (coarsely chopped)
- 1/2 medium red onion, thinly sliced
- 2 spring onions (washed and thinly sliced)
- 1/3 cup chopped fresh herbs such as basil, tarragon, or oregano
- Sea salt and freshly ground black pepper, to taste
Vinaigrette
- 1/2 cup olive oil
- 1-2 tablespoons white wine vinegar or white vinegar
- 2 teaspoons Dijon mustard, or to taste
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 crushed garlic clove
Place the tomato chunks in a large bowl and sprinkle with 1/2 teaspoon salt. Set aside for 15 minutes.
Place the bread in a large bowl and add the cucumber, red bell pepper, red onion, and green onion. Add the tomatoes and tomato juice. Sprinkle the salad with herbs and season with sea salt and freshly ground pepper.
Combine vinaigrette ingredients in a small bowl and mix until emulsified. Drizzle vinaigrette over salad and mix gently. Use just enough to coat ingredients evenly. Leftover vinaigrette can be stored in the refrigerator for several days. Season with salt and black pepper.
Tested by Susan M. Selasky of the Free Press Test Kitchen.
207 calories (44% from fat), 10 grams fat (1 gram saturated fat), 25 grams carbohydrate, 4 grams protein, 349 mg sodium, 0 mg cholesterol, 3 grams dietary fiber.
Overnight Oatmeal with Apples, Raisins and Toasted Pecans
For a cool breakfast idea, try overnight oatmeal – it only takes a few minutes to prepare and your fridge will do the rest.
make: 2 servings / Preparation time: 10 minutes / total time: 10 minutes (and then 8 hours in the fridge)
- 2/3 cup old fashioned oatmeal
- 1/2 cup skim milk
- 1/2 cup low-fat vanilla Greek yogurt
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup diced apples (Granny Smith apples work well)
- 2 tablespoons raisins
- 2 tablespoons toasted pecans
In a medium bowl, combine oatmeal, milk, yogurt, brown sugar, cinnamon, salt, apples, and raisins. Divide oatmeal mixture evenly between two 1/2 pint glass jars and cover with tight-fitting lids. Refrigerate for at least 8 hours or overnight. When ready to serve, top each serving with 1 tablespoon of toasted pecans.Created by Darlene Zimmerman, MS, RD for HeartSmart and tested by Susan M. Selasky of the Free Press Test Kitchen. 306 calories (24 percent from fat), 8 grams fat (2 grams saturated fat, 0 grams trans fat), 50 grams carbohydrates, 11 grams protein, 291 mg sodium, 5 mg cholesterol, 137 mg calcium, 5 grams fiber. Food replacements: 1 1/2 starch, 1 fruit, 1 milk, 1 fat.
Watermelon, arugula and Israeli couscous salad
This recipe combines summer classics with unexpected flavors: This recipe also works with honeydew and cantaloupe.
What we offer: Four / Preparation time: 15 minutes / total time: 25 min
- 6 tablespoons olive oil (divided)
- 1 cup Israeli couscous
- 2 cups water
- A pinch of salt
- 2-3 cups peeled, seeded, cubed or diced watermelon
- 3/4 cup cubed soft cheese of your choice (feta, goat cheese, ricotta salata, fresh mozzarella)
- 1/3 cup washed and chopped basil
- 1 cup arugula (washed and chopped)
- 1/4 cup white wine or sherry vinegar
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat and add the couscous. Stir for 4 to 5 minutes, until the couscous is colored and fragrant. Add 2 cups water and salt to taste and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the couscous is tender. Discard any liquid remaining in the pot. Spread the couscous evenly on a baking sheet and drizzle 2 tablespoons olive oil over the top and stir. Wrap in plastic wrap and refrigerate to chill. Gather remaining ingredients: In a large bowl, combine the cooled couscous, watermelon cubes, cheese, basil, and arugula. In another small bowl, mix together the remaining 3 tablespoons olive oil, the vinegar, and salt to taste. Pour over the salad and toss to coat.Several recipes were adapted and tested by Susan Selasky of the Free Press Test Kitchen.
Gazpacho
Gazpacho is one of the most popular soups in summer. It’s cold and refreshing. Serve it with some crusty bread and dinner is complete.
What we offer: 8 / Preparation time: half an hour / total time: 30 minutes (including cooling time)
Use a food processor (or blender) to puree the mixture, so you only need to roughly chop some of the veggies and dice the rest for garnish.
- 2 pounds tomatoes, washed and seeded
- 1 red bell pepper (washed)
- 1 green or yellow bell pepper, washed
- 3 washed salad cucumbers
- 1 large peeled shallot
- 2 peeled garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons red wine or sherry vinegar
- 1 tablespoon hot red pepper sauce
- 1 ear of fresh corn (kernels removed)
- 1 3/4 cups low-sodium or no-salt tomato or vegetable juice
- Fresh basil (sliced)
- Salt and pepper to taste
- 2 teaspoons sugar
- 2 cloves of garlic, peeled and minced, for garnish
- 6 scallions, washed and thinly sliced green and white parts (about 3/4 cup)
Coarsely chop about three-quarters of the tomatoes. Place in a food processor or blender fitted with the metal blade. Dice the remaining tomatoes and set aside. Coarsely chop half of each bell pepper and add to the food processor. Dice the remaining bell pepper and set aside. Peel, seed, coarsely chop 2 cucumbers and add to the food processor. Slice the remaining cucumber in half lengthwise, leaving the skin on, and scoop out the seeds. Dice the cucumber and set aside. Add the shallots, garlic, olive oil, vinegar, and chili sauce to the food processor. Process until smooth, about 1 minute. Transfer to a glass bowl (or leave in the blender jar). Stir in the corn, remaining diced tomatoes, salt and pepper to taste, and half of the scallions. Adjust seasoning as needed. Chill for 2 hours. Serve in cups or bowls and garnish with diced bell pepper, diced cucumber, minced garlic, and sliced green onions.Tested by Susan M. Selasky of the Free Press Test Kitchen: 104 calories (35 percent from fat), 4 grams fat (1 gram saturated fat), 16 grams carbohydrates, 3 grams protein, 88 mg sodium, 0 mg cholesterol, 43 mg calcium, 3 grams fiber.
Contact Detroit Free Press food writer Susan Selasky and send your food and restaurant news to sselasky@freepress.com . Follow @SusanMariecooks on X (formerly Twitter). Support local journalism and become a Free Press digital subscriber.
