7 No-Cook Recipes To Try This Summer

There are so many things I love about the summer like going to the beach, drinking wine and Summer Fridays (in theory because I don’t really get to partake.) However, on hot days the last thing I want to do is turn on the oven, which is one of the reasons no-cook recipes are so appealing. They also drastically save on cooking time, allowing me to make the most out of my evenings.

Here are a few go-to recipes to try out this summer from RealSimple.com.

Sesame Lime Chicken Salad

• 1/4 cup canola oil
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon toasted sesame oil
• 1/2 red chili pepper sliced
• 1 small head romaine lettuce
• 2 carrots, grated
• 4 cups shredded chicken
• 1 tablespoon toasted sesame seeds
• 1 cup crispy Chinese noodles
• 1/4 cup fresh cilantro leaves

1. Whisk together the canola oil, lime juice, sugar, sesame oil, chili, ¾ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
2. Add the lettuce, carrots, and chicken and toss to combine.
3. Serve the salad sprinkled with the sesame seeds, noodles, and cilantro.

 

Cucumber Avocado Soup with Prosciutto Toast

• 2 English cucumbers, peeled and chopped
• 1 avocado, pitted and peeled
• 1/2 cup plain low-fat Greek yogurt
• 2 tablespoons fresh tarragon leaves, plus more for serving
• 1 teaspoon grated lemon zest, plus 3 tablespoons fresh lemon juice
•  4 slices whole-wheat bread, toasted
• 2 tablespoons unsalted butter
• 4 ounces thinly sliced prosciutto

1. Puree the cucumbers, avocado, yogurt, tarragon, lemon zest and juice, 1½ cups water, ½ teaspoon salt, and ¼ teaspoon pepper in a blender until smooth.
2. Spread the toast with the butter and top with the prosciutto, dividing evenly.
3. Serve the soup sprinkled with tarragon, accompanied by the prosciutto toasts.

 

Roast Beef and Cheddar Roll Up

• 4 ounces cream cheese, softened
• 2 tablespoons prepared horseradish
• 4 large flour tortillas
• 1 head romaine lettuce, tough ribs removed
• 8 ounces thinly sliced deli roast beef
• 4 ounces cheddar, thinly sliced

1. In a small bowl, combine the cream cheese and horseradish. Spread evenly over each tortilla.
2. Layer the tortillas with the lettuce, roast beef, and cheddar and roll up.

 

Charcuterie Platter

• 1 small head green leaf lettuce
• 1/3 pound thinly sliced prosciutto
• 1/3 pound thinly sliced soppressata (dried Italian salami)
• 1/3 pound thinly sliced turkey
• 6 ounces cheese (such as provolone, Asiago, or Parmesan)
• 1/4 cup jarred cocktail onions
• 1 cup gherkins or cornichons
• 4 tablespoons Dijon mustard
• 1 12-ounce jar marinated artichoke hearts, drained
• 1 large baguette, sliced into rounds

1. Arrange the lettuce, prosciutto, soppressata, turkey, cheese, onions, gherkins, and mustard on a platter.
2. Serve with the artichoke hearts and baguette slices.

 

Chickpea Salad with Couscous

• 1 10-ounce box couscous
• 1 15.5-ounce can chickpeas, drained and rinsed
• 2 teaspoons grated orange zest
• 2 tablespoons extra-virgin olive oil
• 2 pounds beefsteak tomatoes, cut into wedges
• 1/2 small sweet onion, thinly sliced
• 1/4 cup fresh mint, torn
• 1/4 cup (2 ounces) roasted almonds, roughly chopped

1. Place the couscous in a medium bowl, pour 1 ½ cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork.
2. Stir in the chickpeas, orange zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
3. In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.
4. Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.

Don’t forget the cocktails!  Here are a few fun ones including this classic British summer drink, perfect for sipping in the garden: (in honor of my British intern Nicole!)

Pimms Classic Slow Gin Cocktail

• 1 cup Pimm’s No.1
• 3 cups cloudy lemonade
• Mint
• 1/4 cup orange
• 1/4 cup strawberries
• 1/4 cup cucumbers

1. In a large jug mix Pimm’s with lemonade over ice.
2. Add strawberries, slices of orange and cucumber and garnish with a sprig of mint.

But if you’re more in the party mood you should try this:

Strawberry Margarita Jell-O Shots

• 24-30 strawberries
• 1 box strawberry Jell-O
• 8 ounces tequila, preferably reposado or blanco
• 6 ounce Cointreau
• Salt for garnish

1. Cut the bottoms of the strawberry flat to get them to stand upright. When you do so, make sure that you do not cut off so much that there is a hole at the bottom.
2. Use a huller or apple corer to empty out the strawberry.
3. Once the strawberries have been emptied, use a towel to pat the outside of the strawberries dry.
4. Check each strawberry and make sure there is not a hole in the bottom before you start filling.
5. Boil one cup of hot water in a saucepan,  then add in Jell-o powder and whisk until powder is completely dissolved, about 2  minutes. Set aside.  Measure out 1/4 cup of cold water and set aside.
6. Combine tequila and Cointreau, in cocktail shaker filled with ice. Add liquour mixture to cold water and stir to combine. Then add cold liquour mixture to hot Jell-o mixture and stir to combine.
7. Pour final Jell-o mix into strawberries and chill overnight. Dip your finger in water or use a moistened brush to wet the edge of the strawberries, dip and rotate the strawberries in salt to rim. Garnish with cut lime triangles to finish.

For this recipe and similar ones check out bakersroyale.com. What recipes will you be trying this summer?