When it’s hot and humid out, the last thing you want to do is spend time in the kitchen. That’s why this week’s dinner plan is filled with easy-to-assemble meals (including some no-cook options), so you can enjoy the summer season, without schvitzing over a hot stove.

Photo, Sian Richards.

Monday: Miso couscous tofu bowl

Ready in: 25 min. Serves: 4.
As the weather heats up, keeping easy, no-cook recipes like this in rotation means you can spend less time in the kitchen and more time enjoying the sunshine. Get this miso couscous tofu bowl recipe.

Photo, Erik Putz.

Chicken salad with coconut rainbow slaw

Ready in: 20 min. Serves: 4.
A tasty homemade tahini dressing, chopped almonds and fresh mint turn store-bought rotisserie chicken and greens into a superb weeknight meal. Get this chicken salad with coconut rainbow slaw recipe.

Photo, Roberto Caruso.

Trout Provencale en papillote

Ready in: 35 min. Serves: 4.
Cooking in parchment keeps the calories low and the flavour high. (Bonus: it also makes for easy clean-up!) Get this trout Provencale en papillote recipe.

Photo, Roberto Caruso.

Baked nacho pasta

Ready in: 30 min. Serves: 8.
This dish combines two family favourites (tacos and cheesy pasta) into one delicious dish. Serve it up with corn chips, sliced avocado and sour cream. Get this baked nacho pasta recipe.

Photo, Roberto Caruso.

Honey-lime grilled pork chops with peaches

Ready in: 25 min. Serves: 4.
This dinner gets the balance of sweet and savoury just right. Throw everything on the grill and it’s ready to eat in just 25 minutes. Get this honey-lime grilled pork recipe.

Sugared phyllo cups with fresh cream and fruit

Ready in: 30 min. Serves: 4.
These super-easy phyllo fruit cups are great for entertaining. Simply fill the baked phyllo cups with fresh fruit and a dollop of whipped cream for an elegant dessert. Get this sugared phyllo cups with cream and fruit recipe.