Here are your suggestions, interesting and inspiring: Seven dishes that save you from the heat

A heatwave has prompted many households to seek simple, cooling meals that are both nourishing and easy to prepare. In response to rising temperatures, readers have shared their favorite dishes, leading to the compilation of a weekly menu featuring seven popular recipes rooted in Mediterranean and continental cuisine. These dishes emphasize seasonal ingredients, straightforward preparation, and comforting flavors that help combat the effects of summer heat. The week begins with Manistra na pome, a dish synonymous with summer lunches in Dalmacia. This pasta with tomato sauce is celebrated for its simplicity and quality ingredients. The recipe calls for 500 grams of pasta, such as spaghetti or penne, and one kilogram of ripe tomatoes, which should be harvested at peak season for optimal flavor. Additional ingredients include two chopped onions, two garlic cloves, olive oil, salt, pepper, a tablespoon of sugar, and fresh basil or parsley. The cooking process involves sautéing the onions and garlic in olive oil, adding the crushed tomatoes, seasoning, and balancing the acidity with sugar. The mixture is simmered gently for around 40 minutes before being combined with cooked pasta. A sprinkle of fresh cheese, such as ricotta or feta, can enhance the dish further. On Tuesday, a light and satisfying cold salad featuring pasta, cherry tomatoes, cucumbers, red peppers, sweet corn, feta or mozzarella cheese, black olives, and fresh basil is recommended. The dressing consists of olive oil, lemon juice, salt, and pepper. The salad is prepared by boiling the pasta, draining it, and mixing it with the vegetables and cheese. Black olives and herbs are added last, and the salad benefits from chilling for at least half an hour before serving. Wednesday brings a variation of musaka made with leftover grilled meat, offering a lighter version of the traditional dish. The base includes 1 kilogram of potatoes, 500 grams of ground meat, or finely chopped leftovers from a weekend barbecue, and one large onion. Seasonings such as salt, pepper, and smoked paprika are used. For the topping, three eggs and 200 milliliters of milk or cream for baking are mixed together. The layers are assembled by placing slices of potato on a greased pan, followed by the meat mixture, and repeating the layering until the top is covered with potatoes. The egg-milk mixture is poured over the top, and the dish is baked at 200 degrees Celsius for approximately 45 minutes until golden. Thursday features sataraš with boiled young potatoes, a simple yet flavorful vegetable stew. The ingredients include two onions, four bell peppers of different colors, four ripe tomatoes, oil or butter, salt, pepper, and 500 grams of young potatoes. The preparation starts by chopping the onions into crescents and sautéing them in oil until softened. Bell peppers are sliced and added, along with salt, and cooked for about fifteen minutes. The tomatoes are peeled, cut into cubes, and added to the mix. The dish is then finished by boiling the potatoes separately and combining everything just before serving.