AP – I promise not to start by asking: “Hot enough for you?” Because I know the likely answer is not only “Yes, it is,” but probably “Are you kidding me? What’s wrong with you?”
So, yes. It is hot. It’s very hot. Are you getting to the point where turning on the stove or the oven feels… not all that desirable? Me too!
Before we dig into some no-cook dishes, a few rules of the road:
I am assuming that for some of these recipes, you are able to buy a couple of precooked items, such as rotisserie chicken or cooked shrimp. Or that you have those leftovers around.
And one thing I cannot say enough – make more than you need of EVERYTHING for a meal, especially simple proteins, pastas and grains.
You’ll be able to repurpose them all week long, saving not only time but the need to turn on the oven. And for sure, always grill up extra vegetables, one of the best meal springboards.
Other items to stock up on: canned beans, hearts of palm, canned peas and corn.
And, of course, loads and loads of fresh produce.
Which is extra appealing and easy to find during the warmest days of the year.
Keeping extra hard-cooked eggs around means you can add them to salads, or make a terrific egg salad in about 10 minutes.
And a plug for fresh herbs: Once you start using them regularly, you will see how easy it is to add vibrant flavour to the simplest of dishes and kick up your summer cooking (or not-cooking) a whole lot of notches.
So let’s get to it: Here are some ideas for easily assembled meals that don’t require cooking. You should consider these “recipes” templates and riff off what you have. And what you like. And what you have the stamina for.
SUMMER SHRIMP AND AVOCADO SALAD
In a large bowl, combine two tablespoons of olive oil, two tablespoons of fresh lemon or lime juice, one teaspoon of honey, half a cup of chopped red onion, and salt and pepper to taste.
Add one pound of cooked shrimp, one diced avocado, one cup halved cherry or grape tomatoes, half a cup of canned or cooked corn kernels, one seeded and finely chopped jalapeño, and a couple of tablespoons chopped scallions.
Toss to coat with the dressing. Garnish with some chopped fresh cilantro, if desired.
CHICKEN SALAD WITH GRAPES
In a large bowl, whisk together half a cup of mayonnaise, half a cup of plain Greek yoghurt, two tablespoons of milk, two tablespoons of Dijon mustard, and salt and pepper to taste.
Stir in one cup of thinly sliced celery, half a cup of sliced scallions, a quarter cup of chopped fresh flat-leaf parsley and three tablespoons of chopped fresh dill. Dice three cups of rotisserie chicken. Add the chicken and one-and-a-half cups of halved grapes, and mix until combined. Serve in a sandwich or pile some onto a green lettuce salad, either lightly dressed or not dressed at all (the dressing in the chicken salad will serve as a dressing for the greens).
TOMATO AND MOZZARELLA CAPRESE SALAD
Slice four ripe tomatoes (any colour) about one-third-inch thick. Slice one pound fresh mozzarella about one-third-inch thick. Roll up about eight large fresh basil leaves tightly, then cut the rolled up leaves crosswise into thin slices, as thin as you like. Sprinkle those over the tomatoes and mozzarella. Drizzle some olive oil over the top, and sprinkle with kosher salt and freshly ground pepper. If you like, sprinkle the plate lightly with the balsamic vinegar as well.
CHICKPEA SALAD
In a large bowl, combine a quarter cup of olive oil, the juice of one lemon, one tablespoon of honey, half teaspoon of hot sauce, and salt and pepper to taste. Add two cans of chickpeas (drained and rinsed), half cup minced red onion, half a cup of crumbled or diced feta (optional), quarter cup of halved black olives, two cups of halved cherry or grape tomatoes, half a cup of diced grilled or roasted pepper (you can also use jarred), two cups of diced cucumber, and half a cup o minced fresh parsley. Fold in two diced avocados.
SHRIMP CEVICHE
Cut one pound of very fresh peeled and deveined shrimp into quarter-inch dice. Place in a medium bowl. Add one-third cup of fresh lime juice, one tablespoon honey, one-third cup of minced bell pepper (any colour), half a cup of minced red onion and toss to combine.
Marinate in the fridge for six to 24 hours, tossing when you have a chance. Just before serving gently stir in one diced avocado, quarter cup of chopped fresh cilantro or parsley, a dash of hot sauce, and kosher salt and freshly ground pepper to taste. Serve with tortilla or plantain chips or scoop-sized pieces of lettuce such as bibb or butter.
And if you want to have ice cream, gelato, or frozen yoghurt for dinner, that is heartily endorsed by me. – Katie Workman
