What Is Your Favorite Easy Summer Meal?

I spoon quick-cooking couscous onto a platter and sprinkle it with chopped nuts and raisins. Then I season sliced yellow and green squash, tomatoes, and a few pieces of striped bass with salt and pepper, grill them, and rest them on the couscous. Finally, I whisk together olive oil, shallots, parsley, salt, and red pepper flakes and drizzle the mixture over the whole dish.
Arlene Stewart Damiba 
New York, New York 

I set up a salad bar: lettuce, tomatoes, carrots, cucumbers, deli meat, shredded cheese, olives, nuts. Everyone makes their own mix.
Wendy Richards
Palmer, Michigan

My version of a shrimp cocktail. It’s cool, healthy, and quick. You can buy the shrimp already cooked and chilled. I eat mine in a “soup” of cold tomato juice: chopped onion, tomato, jalapeño, and avocado, and a big dollop of cocktail sauce. Serve with Parmesan crostini and a lime wedge on the side. 
Deane Ferguson 
Alto, Georgia

I put together an easy seafood seviche. Gently poach some scallops and shrimp, then toss them into a marinade of orange juice, lime juice, finely chopped red onion, red pepper flakes, and salt. Refrigerate about 3 hours, uncovered, then scoop into bowls and sprinkle with cilantro.
Alicia Loving-Cortes
New York, New York

Our family’s go-to summer dinner is the BLT. We use extra-thick bacon; huge, juicy tomatoes; romaine lettuce; hearty whole-wheat bread; and a little mayo.
Annie Tumlin
Overlook Park, Kansas

Summer is all about boiled lobster, with lemon, melted butter, new potatoes, and fresh corn. These are the joys of living in New England!
Lisa Sandonato
South Weymouth, Massachusetts


Nothing tastes better than a grilled pizza with ripe garden-grown tomatoes, fresh mozzarella, and basil. I use prepackaged dough, pop it on the grill for about three minutes, flip it over, and add the ingredients. I just wait for the cheese to melt and it’s ready.
Jen Kupka
Pawcatuck, Connecticut

My family loves to make kebabs with pineapple, red pepper, red onion, and shrimp. During a quiet moment earlier in the day, I chop and prep everything, have my kids help skewer the pieces (I tell them to make pretty patterns on the skewers), and refrigerate them. When we’re ready to eat, all I have to do is place the skewers on the grill while some rice steams and a quick, colorful summertime dinner is ready. 
Jayme Hubbard
Ellicott City, Maryland

Clams on the barbecue! We get bunches of littlenecks and toss them on a heated grill. When they open, they’re done. You can eat them dipped in cocktail sauce or melted butter, or just plain. Simply add some pasta or a salad and you’ve got a meal.
Laura Johnson
Sayville, New York

When it’s too hot to cook, my work is done with just five little words: “Honey, get out the barbecue.”
Angie Miller
Meridian, Idaho