At this point in the summer, everyone I know is on vacation, just got back from vacation, or wishes they were on vacation. It’s a time of the year when cooking (or anything other than drinking a beer on the beach, really) can feel like homework. But it doesn’t have to!

The answer is a meal plan—the latest in our Easiest Week Ever series—that’s flexible, fun, and hot weather–appropriate. With a rotisserie chicken, a few other summery proteins, and a basket of the best produce at the market right now, you’re well on your way to a week of vacation-worthy meals with the minimum amount of actual cooking. There’s a pasta salad full of crunchy textures and bright herbs that you’ll be happy to pack for a few lunches, and a chilled soup that will help you cool down on any summer night. In the mood to grill something without marinating all day or panicking about sticking? We’ve got you covered with salmon grilled right on the foil.

Follow our menu for the week, and you’ll cut down on groceries without having to eat the same leftovers over and over again. We have ideas for every last tomato that’s getting ripe on your countertop. These recipes work hard so you don’t have to.

Monday: Turn a pile of chips into dinner

<h1 class="title">Chilaquiles Rojos - RECIPE V1</h1><cite class="credit">Photo by Joseph De Leo, Food Styling by Susan Ottaviano & Stevie Stewart</cite>

Photo by Joseph De Leo, Food Styling by Susan Ottaviano & Stevie Stewart

Recipe: Chilaquiles Rojos

On your beginning-of-the-week grocery run, toss two rotisserie chickens into your cart. You’ll set one aside for a refreshing salad later in the week, and you’ll use one for a batch of Jarrett Melendez’s quick and comforting Chilaquiles Rojos. A simple salsa roja—spiced with a touch of cinnamon to bring out the tomato sweetness—comes together in a blender while you shred

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