What to cook when you’d rather be on a beach
Some under 10 minutes, because that's my effort limit some days.
Hey all,
I hope you’re already on vacation, sipping a refreshing mocktail on a white beach in Greece. That’s not my case: I’m still battling the last bits of work before heading off for some well-deserved rest in the mountains.
If you’re in the same boat, maybe some last-minute, pre-holiday meal ideas could be helpful. These are all real meals I’m throwing together with minimal to no effort, even if they don’t always look like it.
Calamarata Pasta
This pasta shape literally translates to “squid-ed”, because it mimics the shape of squid rings, and it’s traditionally served with a squid sauce. Don’t worry, it’s way easier than it sounds, and it makes a great dish to serve even for a casual dinner with friends.
First tip for preserving your mental health: ask your fish shop to clean and slice the squid into rings. Opt for the smaller ones for more tenderness.
Then:
In a large pan, heat some olive oil with garlic and diced fresh tomatoes.
Add a basil leaf or two.
Once the tomatoes start to break down, add the squid rings and cook for 5 minutes. Done!
Cook your pasta (no pressure to use calamarata: any shape works), drain, and toss with the sauce for a minute before serving. Optional: sprinkle with chopped parsley. Obviously, choose a gluten-free pasta if you need it.
Grilled tofu tacos
For me half the fun of tacos is how you eat them: with your hands, sauce dripping, flipping the shell… it’s an experience. So the filling can be basically everything.
For a super quick version:
Buy the tacos and keep them in the fridge.
Grill some plain tofu with olive oil, sliced onions, and smoked paprika.
Add juicy fresh tomatoes, a spoonful of tzatziki, and fresh herbs.
My two takes on Greek Salad
Greek salad is a summer lifesaver. But have you ever tried it with melon?
If not, now’s the time. Cantaloupe or watermelon adds the perfect sweet contrast to salty feta. Here are my two favorite versions:
Cantaloupe version: Cucumber, feta, roasted hazelnuts (!!), and fresh mint.
Watermelon version: Thinly sliced onions, feta, and basil.
Trust me. It works.
The Holy Trinity of Italian summer
Every Italian household is living on these three during summer: fast, fresh, and made with just a few ingredients:
Caprese Salad: GOOD mozzarella, fresh tomatoes, basil, and a drizzle of strong olive oil. Want to get fancy? Add fried capers and fresh oregano.
Prosciutto e Melone: Only works with really good prosciutto. Otherwise, skip it.
Piadina: A thin flatbread from the Romagna region. Take it out of the fridge, fill it with whatever’s left, fold, and eat.
As a gluten-free eater, this step is a bit more complex, but I shortcut it with one of my wrap recipes (buckwheat, rice, or teff - buckwheat is the quickest).
I like to fill mine with prosciutto (yes, I know I’m a little monothematic), stracchino cheese (sadly, probably only findable in Italy: keep it on your food bucket list!) or cream cheese, and fresh salad.
I hope this gives you a few healthy, tasty, low-effort ideas. I also hope I didn’t mention tomatoes every two lines. And if you want to follow my upcoming holiday adventures (aka watching me eat my bodyweight in cheese or attempt to fish my own lunch), come sneak a peek at my Instagram Stories.
Have a lovely August,
Marta