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 the meat, and you’ll douse a big pile of sturdy tortilla chips in that salsa before topping with chicken, queso fresco, avocado, and crema.

Not a chicken eater? Top the chilaquiles with fried eggs, leftover carnitas, or crumbled chorizo instead. Toss in a lime wedge and a sprinkle of cilantro, and you’ve got a one-bowl meal that will go perfectly with whatever stray cold beer you have sitting around in your fridge

Tuesday: Make a big, exciting salad

<h1 class="title">Chicken Salad With Celery, Apricots, and Blue Cheese - RECIPE</h1><cite class="credit">Photo by Chelsea Kyle, Food Styling by Anna Stockwell</cite>

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Recipe: Chicken Salad With Apricots

Roasting a bird and preparing a whole table full of side dishes and salads is great during a weekend in November, but a lot less great on a weeknight in July. That’s where this hearty salad comes in. Packed with store-bought rotisserie chicken, juicy slices of apricots, and buttery shards of blue cheese, this recipe from Anna Stockwell is like a three-course meal in every bite.

Or try these other easy chicken salads:

Bibb Lettuce, Chicken, and Cherry Salad
Shredded Chicken Salad with Creamy Miso Dressing

Don’t eat chicken? Make this pescatarian green bean and tuna salad or this hearty vegetarian Niçoise instead.

Wednesday: One skillet, one loaf of bread, one dinner

<h1 class="title">Easy Dinner Recipes - HERO</h1><cite class="credit">Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini</cite>

Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini

Recipe: 10-Minute Sausage Skillet

Time and time again, the answer when you don’t know what to cook for dinner can usually be answered with, “Just throw a bunch of things together in a skillet with some olive oil and garlic.” The adaptable format is a breeze to pull off, and it means fewer dishes to clean at the end of the night. In this recipe, we brown some Italian sausages in the skillet before dumping in some cherry tomatoes, which add just enough moisture to help braise the sausages and to cook through a few bunches of broccolini. Feel free to swap in your favorite sausages, or any hearty green vegetable you have in place of the broccolini. Just don’t forget a loaf of bread for sopping up the juices.

More of an egg person? You can still have a skillet dinner in less than half an hour. Put that carton of eggs in the fridge to good use and make these Peppery, Creamy Greens With Eggs.

Thursday: A centerpiece-worthy pasta salad

<h1 class="title">Easy Pasta Salad - HERO</h1><cite class="credit">Photo by Joseph De Leo, Food Styling by Micah Marie Morton</cite>

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Recipe: Easy Pasta Salad

Far too many pasta salads are relegated to potluck side dishes, but this one, by Epicurious contributor Kelly Janke, has real star power. Janke cleverly builds the seasoning into each component, making sure to salt the pasta water, marinate the onions and zucchini in lemon juice, and add all of the bright herbs and fresh cheeses right at the end. The result is a pasta salad that we’d happily eat for dinner tonight and pack for lunch tomorrow (and luckily, this recipe makes a big batch). To amp up the protein, consider adding a can of chickpeas, too.

Or go with another easy pasta:

Lemony Pasta With Cauliflower and Chickpeas
3-Ingredient Orecchiette with Sausage and Fennel

Friday: Tomatoes, tomatoes, tomatoes

<h1 class="title">Veggie Italian Hoagies - RECIPE</h1><cite class="credit">Photo by Alex Lau</cite>

Photo by Alex Lau

Recipe: Veggie Italian Hoagies

Amiel Stanek’s veggie Italian hoagie proves that the BLT isn’t the only tomato sandwich in town. Here, thick, juicy slices of tomato are wedged into sub rolls with shredded lettuce and a genius mix of mayonnaise and giardiniera. As long as you’re buying some good tomatoes, pick up enough for an easy tomato salad to go with tomorrow’s grilling, or a few extras to blend into a chilly gazpacho for Sunday night.

Can’t find giardiniera? Turn those tomatoes into a caprese salad instead, and (why not?) put that caprese on a hoagie roll. Or celebrate the season with a slaw-mato sandwich.

Saturday: The easiest grilling

<h1 class="title">Salmon in Foil - HERO</h1><cite class="credit">Photo by Isa Zapata, Food Styling by Yekaterina Boystova</cite>

Photo by Isa Zapata, Food Styling by Yekaterina Boystova

Recipe: Grilled Salmon in Foil With Lemon-Garlic-Herb Butter

We’re all for a grill-centric party, but some Saturday nights call for something a bit more lowkey—less time for marinating, and more time for unwinding with a watermelon slush. For this grilled salmon, you can throw together the lemon-garlic-herb butter while the grill heats up, and cook the fish in a foil packet to cut down on any skin-sticking anxiety. While it’s cooking, char some frozen edamame straight from the bag, and season with a squeeze of lemon and a sprinkle of salt.

Not in a fishy mood? Make a batch of chicken and mushroom burgers, grilled coconut shrimp, open face mushroom sandwiches, or grilled greens on toast instead.

Sunday: Hot nights call for cold soup

<h1 class="title">Chilled Coconut Corn Soup - RECIPE</h1><cite class="credit">Photo by Chelsea Kyle, Food Styling by Anna Stockwell</cite>

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Recipe: Chilled Coconut Corn Soup

When it’s too hot to turn on the oven, a good blender can come in surprisingly handy. This chilled soup coaxes all of the summery sweetness from corn, simmering it and then blending it with coconut milk and potato for a creamy, refreshing soup. You can doll up each bowl with sliced avocado and toasted coconut for a standalone meal, or keep a pitcher of the soup in the refrigerator for lunches throughout the week.

Can’t find corn? Blend together these other cooling soups:

Sippin’ Green Gazpacho
Cold Pea Soup With Herbed Oil Swirl

Originally Appeared on Epicurious

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