| This week, in her Eat Voraciously newsletter, Daniela Galarza extolled the virtues of THTC dishes – for the uninitiated, that stands for Too Hot To Cook. She shared no-cook recipes, such as Yogurt Soup With Summer Vegetables, Herbs and Feta; Vietnamese Cold Summer Rolls; Zucchini Noodle Salad; and she wrapped the week with a trio of easy-to-whip-up dressings for salads, dips or quick sauces should you decide to grill or saute meats or vegetables. She created a Sweet-Tart Raspberry Vinaigrette and a vegan Creamy Cashew Ranch. My favorite, however, was her Miso-Ginger Dressing, which she recommends spooning over vegetables or grilled kebabs. Scrumptious, versatile and so easy. Ellie Krieger refreshed an old-school favorite in her Nourish column with her own THTC recipe for Tuna Salad Stuffed Tomatoes. Canned tuna is mixed with lots of vegetables and stuffed inside a just-ripe tomato for a bite-of-summer treat.
If the heat makes cold soup sound enticing, take a spin through Aaron Hutcherson's roundup of chilled soups that feature tomatoes, peaches, watermelon, zucchini, pineapple and cauliflower. Many of them are THTC recipes, too. Just scrolling through the colorful photos is a mood-lifter. You do have to turn the oven on to make the Hot Honey Shrimp With Summer Slaw I featured in this week's Dinner in Minutes column, but only for about 10 minutes. Shrimp is one of my favorite proteins, and I crave it most during the summer. This dish, from "Salad Seasons" by Sheela Prakash, is a simple way to enjoy it: The shrimp are tossed in hot honey, broiled and then served atop slaw. Joe Yonan indulged in one of his favorite noodles this week, the dried wide rice ones commonly called chow fun. He used them to make a Vegetable Chow Fun from Maggie Zhu's new book, "Chinese Homestyle."
We talk about spring cleaning, but summer cleaning is a good idea, too. I found myself sniffing, repackaging and labeling my own spices after reading Becky Krystal's advice about how to store dry spices so they maintain the best flavor. If you rely on them as much as I do, it's worth taking a look through your rack or drawer. Fans of our weekly Voraciously chat, take note: Becky will be on vacation, so this Wednesday Aaron will be joined by Daniela. Here's a chance to ask her about more THTC ideas or about other recipes she's shared through her free Eat Voraciously newsletter. (Sign up here!) You can post your questions in advance here, and then join the chat Wednesday at noon Eastern. Happy cooking!  (Rey Lopez for The Washington Post/food styling by Lisa Cherkasky for The Washington Post ) Salty miso and punchy ginger give this simple vinaigrette its bold flavor. By G. Daniela Galarza ● Read more » | | | Fresh summer raspberries lend their color and sweet-tart flavor to this fruity dressing. By G. Daniela Galarza ● Read more » | | | Cashews, soaked in water and blended until smooth, form the base of this creamy dressing. By G. Daniela Galarza ● Read more » | | | Tuna-stuffed tomatoes might sound retro, but this dish is brimming with seasonal produce and it's easy to make, too. By Ellie Krieger ● Read more » | | | Hot honey is used to glaze quick-cooking shrimp, which then top a citrusy slaw. By Ann Maloney ● Read more » | | | This Chinese dish uses as many vegetables as noodles, which absorb the rich, aromatic sauce. By Joe Yonan ● Read more » | | | |
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