Summer is when I most miss being a kid. The uncomplicated, unhurried delight of it all: waking up late with no plans, spending the day barefoot, eating strawberries hot from the garden and grilled cheese sandwiches made of butter-drenched bread and melty American cheese, then yes, drinking water straight from the garden hose.

These days, my summers are hardly indistinguishable from the rest of the year — busy, overscheduled, gone in a snap — with the exception of more sunshine and excellent produce. And there is, as always, the matter of what to eat three times a day (double that if you have kids). So, to help, we put together a collection of our easiest, dreamiest summer recipes — salads, desserts, easy dinners, grilling and no-cook meals — that will make you and your loved ones happy, but leave plenty of time for you to do more important things like absolutely nothing.

Chicken Gyro Chopped Salad

This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized, flavor packed components using ingredients and pantry items that may already be in your kitchen. Seared chicken takes the place of the usual spit-roasted chicken, pork or lamb. The meat is marinated in yogurt and a homemade Greek seasoning blend, tenderizing the meat in less than an hour. This step can also be done the day prior, with the chicken marinating for up to 24 hours. The feta adds just the right amount of tangy, briny flavor with support from the creamy tzatziki-style dressing. For a vegetarian version, swap the chicken for extra firm tofu or hearty vegetables like broccoli and cauliflower. — Kia Damon

Yield: 4 to 6 servings. Total time: About 1 hour.

2 tablespoons dried oregano

1 tablespoon ground cumin

2 teaspoons ground cinnamon

2 teaspoons dried basil

2 teaspoons sweet paprika

1/4 teaspoon ground cayenne

3 tablespoons garlic powder

Salt and pepper

1/2 cup full-fat Greek yogurt7 tablespoons olive oil

1/4 cup lemon juice (from about 2 small lemons)

1 pound boneless, skinless chicken breasts, sliced horizontally in half

1/2 cup dill, roughly chopped

2 tablespoons mayonnaise

1 large head romaine lettuce, quartered lengthwise and sliced crosswise into 1/2-inch pieces (about 10 cups)

1 pint cherry tomatoes, halved

1 large cucumber, peeled, quartered lengthwise and sliced into 1/4-inch pieces

1 small red onion, thinly sliced

1 cup slightly crushed pita chips

4 ounces feta, crumbled, plus more for serving

Directions

1. Marinate the chicken: In a large bowl, whisk together the oregano, cumin, cinnamon, basil, paprika, cayenne, 2 tablespoons of the garlic powder and 1 tablespoon salt with 1/4 cup of the yogurt, 1 tablespoon olive oil and 2 tablespoons lemon juice. Add the chicken to the marinade. Massage the chicken in the marinade, coating completely. Set aside to marinate for 30 minutes, or cover and refrigerate for up to 24 hours.

2. Meanwhile, make the dressing: Whisk together the dill, mayonnaise, 1/4 cup olive oil and the remaining 1 tablespoon garlic powder, 1/4 cup yogurt and 2 tablespoons lemon juice in a small bowl. Season with salt and pepper, then set aside.

3. When the chicken is done marinating, drizzle the remaining 2 tablespoons of olive oil on a grill pan or nonstick skillet over medium high heat. Let the excess marinade drip off the chicken and then cook the chicken, a few pieces at a time, for 5 minutes, flip and cook for another 3 minutes. The chicken should be browned on both sides and cooked though. (Because of the dairy in the marinade, expect it to caramelize a bit in the pan. Turn down the heat if it begins to burn.) Set the chicken aside to rest; it will continue to cook off the heat. Repeat with the remaining chicken. When the chicken is cool enough to handle, chop into 1/2-inch pieces.

4. Assemble the salad: Make a bed of romaine in a large salad bowl or serving plate, then create rows of tomatoes, cucumber, onion, chicken, pita chips and crumbled feta. Drizzle with about half of the dressing and serve with the remaining dressing and more feta, if desired, on the side.

Charred Bok Choy and Cannellini Bean Salad

This recipe breaks bok choy out of its steamed and stir-fried box, demonstrating how well it responds to charring. Don’t be afraid to cook bok choy aggressively; the stalks are robust and remain crisp, while becoming smoky and sweet. Baby bok choy can be used too, but the leaves are much smaller and more tender, so simply slice them through the middle lengthwise. Other sturdy greens like gai lan (sometimes called Chinese broccoli) or cabbages will also work. The punchy dressing is sweet and acidic, given heat and spice from the grated ginger, while tart rice vinegar cuts through the richness of the maple syrup. Keep this dressing in mind for similar salads; it is equally lovely with cold soba. — Hetty Lui McKinnon

Yield: 4 servings. Total time: 25 minutes.

Ingredients

For the ginger-maple dressing:

1 (1-inch) piece fresh ginger, finely grated

1 garlic clove, grated

2 tablespoons rice vinegar

2 tablespoons maple syrup

4 teaspoons sesame oil

Salt and black pepper

For the salad:

2 pounds bok choy (about 2 large bunches), rinsed and patted dry

Extra-virgin olive oil

2 (15-ounce) cans cannellini beans, rinsed

1 big handful cilantro, chopped

1/4 to 1/2 teaspoon crushed red pepper

1 to 2 tablespoons toasted white sesame seeds

Directions

1. Make the dressing: Place the ginger, garlic, rice vinegar, maple syrup and sesame oil in a small bowl; whisk to combine. Season well with salt and pepper.

2. Prepare the bok choy: Trim the base of the bok choy and separate the white stalks from the green leaves. Slice the stalks into 1-inch pieces and roughly chop the leaves, keeping them separate from the stalks.

3. Heat a large (12-inch) skillet over medium-high for 2 minutes. Drizzle in about 1 tablespoon of oil, add the stalks, season well with salt and pepper and toss to combine. Leave to cook, undisturbed, until the bottoms of the stalks are charred, 2 to 3 minutes. Toss and then cook for another 3 to 4 minutes, tossing often, until the stalks are charred and crisp-tender. Transfer the bok choy from the pan and to a large serving bowl. Return the skillet to the heat.

4. Drizzle 1 tablespoon of oil into the skillet and add the bok choy leaves. Season with salt and pepper and cook, tossing often, until the leaves are charred and the water has cooked out, 3 to 4 minutes. Remove the leaves from the pan and add to the stalks.

5. Add the cannellini beans to the bok choy and pour in the dressing. Add the cilantro and toss to combine. Taste and season with salt and pepper. To serve, top with crushed red pepper and sesame seeds.

Dill Pickle Tzatziki

This punchy, crunchy and creamy sauce combines dill pickles and tzatziki for an easy dip that goes with everything from potato and pita chips to crabcakes and kuku. Traditionally, making tzatziki starts with draining the water from grated cucumber, but that’s not necessary here because the pickles are a two-in-one ingredient, adding crunch and tanginess. (While this might sound like a novel trick, Greek chef Diane Kochilas adds brininess to her tzatziki with cornichons and capers.) Keep the dip covered in the refrigerator for up to 2 days. — Ali Slagle

Yield: 2 1/2 cups. Total time: 15 minutes.

Ingredients

4 whole dill pickles, coarsely grated but not drained, about 1 cup (see Tip below)

1/4 cup finely chopped dill

3 tablespoons extra-virgin olive oil, plus more for serving

1 large garlic clove, finely grated

2 cups full-fat Greek yogurt

Salt and black pepper

Directions

1. In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until combined. Season to taste with salt and pepper (the pickles are already salty so you might not need more). Serve drizzled with more oil. Refrigerate leftovers covered for up to 2 days.

Tip: It can be tricky to grate pickle spears, chips or slices. If that’s what you have, skip the grater and finely chop 1 cup.

Berries and Cream

Made with just a few ingredients presented beautifully, berries and cream is the perfect cap to a summer meal. If you keep vanilla bean paste on hand, this would be an excellent way to use it: Substitute an equal amount of vanilla bean paste for the extract. If you’re feeling up to it, you can whip the cream by hand, but you can also use an electric mixer. The berries and cream can be assembled up to four hours in advance, covered and stored in the refrigerator. But for the best appearance, wait until just before serving to add the final layer of berries on top. — Yossy Arefi

Yield: 4 generous servings. Total time: 15 minutes, plus 30 minutes’ macerating.

Ingredients

4 cups fresh mixed berries (any combination of whole raspberries, blueberries, blackberries and sliced strawberries)

4 tablespoons/50 grams sugar, plus more as needed

4 teaspoons vanilla extract

1 cup/240 milliliters heavy cream

1 cup/240 grams full-fat yogurt

Directions

1. Add the berries to a medium bowl. Sprinkle 2 tablespoons sugar and 2 teaspoons vanilla over top. Stir gently to combine. Let the berries macerate for at least 30 minutes and up to 2 hours, until juicy. Taste and add a bit more sugar, if desired.

2. Meanwhile, in a large bowl, whisk the heavy cream, yogurt and the remaining 2 tablespoons sugar and 2 teaspoons vanilla until soft peaks form, 7 to 8 minutes. (Taking a break is OK!) You may assemble the berries and cream and serve immediately (see Step 3), or cover and store up to 4 hours in the refrigerator. If storing berries and cream separately, cover and refrigerate up to 8 hours.

3. To assemble, spoon a large dollop of yogurt cream into each of 4 (12-ounce) clear serving glasses. Top each with about 3/4 cup of berries (with their syrup, as desired) then spoon the remaining cream evenly over the top of the berries. Top each glass with the remaining berries and serve immediately.

Linguine With Zucchini, Corn and Shrimp

This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco. — Dan Pelosi

Yield: 4 to 6 servings. Total time: 30 minutes.

Ingredients

Kosher salt and black pepper

1 pound linguine or other long pasta

1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)

4 tablespoons unsalted butter

4 tablespoons olive oil

6 garlic cloves, minced

1 medium shallot or 1/2 medium onion, minced

Red-pepper flakes

1 large zucchini, cut into 1/4-inch rounds, then each round cut into quarters

2 cups corn kernels (2 to 3 large ears)

1/4 cup chopped fresh mint, for garnishing

1/4 cup chopped fresh basil, for garnishing

1. In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

2. Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.

3. Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness.

4. Add pasta to the pot with the vegetables, followed by the shrimp, 1/2 cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir to combine, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.

Grilled Tahini-Honey Chicken Thighs

Simple and impactful, this pantry marinade made from lemon, honey, tahini and olive oil gives chicken a subtle nutty flavor and imparts a gorgeous color — and caramelization — thanks to the honey’s sugar content. You can cook this chicken one of three ways: on the grill, in the oven or a skillet; all options lead to sensational results. Flavorful but versatile, this chicken pairs with almost anything. You could serve a refreshing green salad or grilled vegetables on the side, or tuck the chicken into a toasted pita with avocado, cucumbers and crumbled feta. Sprinkling sumac on the cooked chicken or adding it to the sauce will add extra depth and citrusy notes. — Yasmin Fahr

Yield: 4 servings. Total time: 20 minutes.

2 large lemons, halved

1/4 cup tahini

2 tablespoons honey

2 tablespoons olive oil, plus more for cooking

2 pounds boneless, skinless chicken thighs

Salt

1 or 2 sprigs parsley or cilantro leaves and tender stems, gently torn or chopped

Sumac (optional), for garnishing

1. Into a large bowl, juice 1 lemon, then whisk together with the tahini, honey and olive oil until smooth. Transfer half the mixture to a small serving bowl. Season the chicken all over with salt and add to the large bowl; toss to coat.

2. To grill the chicken, set a grill to medium-high. (If you’d like to cook the chicken in the oven or a skillet, see Tip below.) Generously oil the grates, then add the chicken and cook until the bottom is charred, 5 to 8 minutes. Use tongs to turn over the thighs and continue to grill until the chicken is cooked through, 5 to 7 minutes depending on the size of the chicken pieces; turn thighs over again if necessary. Move thighs to a cooler part of the grill if browning too quickly.

3. Remove chicken from grill and let cool 1 to 2 minutes. Taste the reserved sauce and season as needed with salt, and loosen the consistency by adding half the lemon juice or a tablespoon of water. Squeeze the remaining lemon half over the chicken, drizzle with the sauce or serve on the side, and garnish with the parsley and sumac, if using.

Tip: This chicken recipe can be cooked on the grill, in the oven or on the stovetop. If you’d like to roast the chicken, heat the oven to 425 degrees. Line a sheet pan with foil and add 1 tablespoon of oil, spreading to coat. Add the chicken in a single layer and roast until cooked through, 20 to 25 minutes depending on the size of the thighs. If you’d like to cook the chicken on the stovetop, heat 1 tablespoon olive oil in a heavy 12-inch skillet over medium-high until shimmering. Decrease heat to medium, and, working in two batches, saute the chicken until cooked through, 15 to 20 minutes depending on the size of the thighs, flipping after 7 to minutes when they easily release from the pan.

Pimento Cheese and Tomato Sandwiches

Every summer, Southerners await the arrival of juicy, ripe tomatoes to make a classic tomato sandwich. This version of the beloved staple swaps in pimento cheese as the creamy companion instead of the typical mayonnaise. The pimento cheese is studded with sharp cheddar and jalapeno, giving it just enough kick without completely overshadowing the tomato. Choose tomatoes that are ripe but still somewhat firm: You want them to have the structural integrity that prevents a soggy sandwich. While many Southerners prefer plain white bread, you could opt for sourdough or brioche. This recipe is great for parties and group picnics, but don’t feel pressured to only make these for a crowd — the recipe can be easily halved. You could also use the extra to spread on crackers or add to biscuit dough. You’ll end up with 4 cups of pimento cheese, which will keep in the refrigerator for up to a week. However, the sandwiches are best eaten as soon as they’re assembled. — Kia Damon

Yield: 8 sandwiches. Total time: 25 minutes.

8 ounces cream cheese, softened

8 ounces sharp cheddar, grated (2 cups)

1/2 cup mayonnaise

1 (8-ounce) jar pimentos, drained and minced (1 1/2 cups)

1 jalapeno, seeded and diced

1 teaspoon mustard powder

1 teaspoon paprika

1/2 teaspoon ground cayenne

Salt

2 large heirloom tomatoes (preferably ripe but firm)

16 slices white bread

1. Mix the cheeses, mayonnaise, pimentos, jalapeno, mustard powder, paprika and cayenne in a large bowl until thoroughly combined. Season with salt to taste. Cut the tomatoes crosswise into 1/2-inch-thick slices. Toast the bread.

2. To assemble each sandwich, spread 1/4 cup of the cheese mixture on both slices of bread, add a slice of tomato, sprinkle lightly with salt and close the sandwich. Slice into your preferred shape and eat immediately.

Old Bay Grilled Shrimp

The appeal of this grilled shrimp recipe lies in the combination of sweet shrimp, savory Old Bay and the singe of the grill, but the secret ingredient may be the baking soda, which keeps the shrimp snappy and tender. Old Bay seasoning is a beloved blend of sweet paprika, celery seed, dried mustard and other secret spices; it’s often used on Maryland blue crabs, but once you try it on shrimp, you’ll pine to use it elsewhere, too. (Try popcorn, corn or a Bloody Mary.) This recipe is brightened with lemon, garlic and parsley, but hot sauce, mayonnaise or drawn butter wouldn’t be out of place. — Ali Slagle

Yield: 4 servings. Total time: 35 minutes.

2 tablespoons extra-virgin olive oil, plus more for greasing

2 teaspoons Old Bay or Cajun seasoning

Heaping 1/4 teaspoon baking soda

Salt and pepper

1 1/2 pounds large, tail-on shrimp, peeled and deveined, patted dry

1 lemon

1/4 cup finely chopped parsley or cilantro leaves and stems

2 garlic cloves, finely chopped

1. Heat a grill to high. (You can also cook the shrimp in a cast-iron skillet over high heat, following the same timing.) In a medium bowl, stir together the oil, Old Bay, baking soda and a pinch each of salt and pepper. Add the shrimp and stir to combine. Refrigerate for 15 minutes or up to 1 hour.

2. Finely grate the zest of the lemon into a small bowl. Add the parsley and garlic and stir to combine. Cut the lemon into wedges for serving.

3. Clean and lightly oil the grates. Grill the shrimp until well browned, 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (If using a gas grill, cover grill between flips.)

4. Transfer the shrimp to a platter and top with the lemon-herb mixture. Serve with a squeeze of lemon.

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula. — Hetty Lui McKinnon

Yield: 4 servings. Total time: 20 minutes.

2 tablespoons gochujang

1/4 cup extra-virgin olive oil, plus more for serving

2 teaspoons maple syrup

1 garlic clove, finely grated

Salt and pepper

4 ripe peaches, halved, pitted and sliced

4 Persian cucumbers, sliced

8 ounces fresh mozzarella, torn

1 big handful basil leaves

1. To make the vinaigrette, place the gochujang, rice vinegar, olive oil, maple syrup and garlic in a small bowl and whisk to combine. Season with salt and pepper.

2. Arrange the peaches and cucumbers on a large serving plate or platter. Evenly distribute the mozzarella on top and then drizzle the vinaigrette over everything. Season with salt and pepper and drizzle lightly with olive oil. Scatter the basil leaves on top and serve.