By Tammy O’Hara
Food Columnist
By May, a lot of people really don’t want to spend hours in the kitchen anymore. The cozy soups and heavy comfort foods of winter have lost their appeal, and turning on the oven can suddenly feel like too much commitment. Even boiling pasta starts to seem questionable when the evenings are warm & muggy (at least in Florida) and the sun is still shining at dinnertime.
This is the season of easy meals — the kind that come together with fresh ingredients, simple prep, and very little actual cooking.
Spring and early summer are perfect for foods that feel light, colorful, and relaxed. Big healthy salads packed with crunchy vegetables, fresh fruit trays, snack-style dinners, charcuterie boards, and chilled soups all fit the mood perfectly. Meals become less about following recipes and more about putting together ingredients that taste good together.
No matter what time of year it is a good dinner salad is an easy meal. The best ones have plenty of texture and color — crisp lettuce, cucumbers, radishes, sweet berries, creamy cheese, crunchy nuts, and maybe chicken (pick up that $4.99 chicken at the big box store) or hard-boiled eggs (which can also be found at the grocery store) if you want something more filling. Toss in a homemade vinaigrette and suddenly dinner fresh and effortless and tasty!
This is also the best time of year for fruits and vegetables in general. Strawberries are sweeter, tomatoes are ripe (reminds me of picking them from my dad’s garden) and produce trays somehow become a viable dinner option. A platter of watermelon, grapes, pineapple, sliced cucumbers, carrots, and celery with dip or dressing can easily become the centerpiece of a warm-weather meal.
And then there are charcuterie boards — arguably the official dinner of people who no longer feel like cooking. The beauty of a charcuterie board is that there are no rules. Start with a few cheeses, deli meats, crackers or toasted bread, then add whatever looks good at the store or in your pantry: olives, nuts, fresh fruit, pickles, hummus, veggies, jams, or even salad leftovers. Charcuterie boards don’t have to be fancy to enjoy them. They are a great way to clean out the refrigerator with the “must go” items. Pour a glass of wine for yourself and juice for the kids and you have a relaxing meal that allows everyone to pick what they like. Snackleboxes have become popular as well for charcuterie on the go and are a great alternative when packing your lunch.
Cold soups deserve more attention this time of year too. Most people only think of gazpacho, but there are so many refreshing options that are perfect for warmer evenings. Chilled cucumber soup with dill and yogurt is light and crisp. Blended avocado soup is creamy without being heavy. Pea soup with mint tastes like spring in a bowl. The trick with cold soups is not to overthink them. A good upright or immersion blender will become your best friend. Serve them cold, pair them with crusty bread or a simple sandwich, and call it dinner.
What makes these meals feel so right in May is that they match the season itself. Spring is busy. School years are ending, vacations are being planned, and nobody wants to spend beautiful evenings stuck inside washing dishes. Easy meals leave room for enjoying the season instead.
If you’d like recipes or ideas, please feel free to reach out to me at [email protected] or follow me on Facebook and/or Instagram. As a Pampered Chef Consultant, I can also hook you up with a great blender, charcuterie board or insulated snacklebox!
