14 No-Cook Recipes

Steer clear of the hot stove this summer with these cool recipes—no cooking required!

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Mediterranean-Style Pressed Lasagna

Ingredients

5 medium zucchini, sliced lengthwise into long thin strips on a mandoline
½ cup Herb Oil
Sea salt and freshly ground black pepper
2 tomatoes, quartered
½ cup pitted olives
2 cups Quick Cheese or Grezzo Cheese, made with macadamia nuts
3 garlic cloves, grated on a Microplane rasp
2 tablespoons chopped fresh rosemary leaves
1 teaspoon crushed red pepper flakes
Sea salt
1 teaspoon freshly ground black pepper
1 pound shiitake mushroom caps, torn
2 tablespoons Garlic Oil
1 pound baby spinach
2 tomatoes, thinly sliced

 

Directions

  • Lay the zucchini strips out on baking sheets. Using a pastry brush, brush each layer of zucchini with the herb oil. Lightly salt and pepper each layer and set aside.
  •  
  • Put the tomato quarters and olives in a food processor and blend until smooth. Add the cheese, garlic, rosemary, red pepper, 1 teaspoon salt, and the black pepper. Pulse until the mixture is creamy. Transfer to a bowl. Using a spatula, fold in the shiitakes until thoroughly coated. Set aside.
  •  
  • Whisk the garlic oil and a pinch of salt together in a bowl. Add the spinach and toss to coat.
  •  
  • To layer the lasagna, you’ll need an 8-inch square pan. Cut the zucchini slices into 8-inch lengths. Layer the lasagna as follows: zucchini, spinach, shiitake cheese, and tomato slices, then repeat.
  •  
  • Cover the pan with parchment paper and using water-filled jars, weight down the lasagna and refrigerate for 3 to 4 hours. To serve, cut pieces and garnish with any remaining herb oil. Cover any leftovers and refrigerate for up to 5 days.

 

Recipe from Raw Food for Everyone by Alissa Cohen; click here to buy

Penguin Group

Sweet Pickled Asparagus

Ingredients

3 pounds asparagus, woody stems trimmed
6 to 8 fresh figs, quartered
5 garlic cloves, smashed
4 cups apple cider vinegar
1 teaspoon whole cloves
1 teaspoon allspice berries

 

Directions

  • Arrange the asparagus in a shallow glass dish. Scatter the figs and garlic over the asparagus.
  •  
  • Whisk together the vinegar, 2 cups water, the cloves, and allspice in a bowl to make a brine.
  •  
  • Pour the brine over the asparagus. Cover with parchment paper to make sure all the asparagus is submerged.
  •  
  • Refrigerate for 2 days before using. The pickles will keep for up to 2 weeks in the refrigerator. Makes 3 pounds.

 

Recipe from Raw Food for Everyone by Alissa Cohen; click here to buy

Penguin Group

Miso Soup with Spinach Bean Sprouts

Ingredients

 

Vegetables

  • 1 cup mung bean sprouts
  • 2 cups washed, coarsely chopped spinach
  • 2 tablespoons extra-virgin olive oil
  •  

Broth

  • 3 tablespoons miso, unpasteurized, any color
  • 3 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  •  

Garnish

  • 2 tablespoons diced scallion
  •  
  • Directions

Marinate sprouts and spinach by tossing with extra-virgin olive oil. Set aside to soften.

 

To make your broth, whisk together miso and a small amount of water. Slowly add remaining water, oil, and garlic. You can also blend if you want instead.

 

To serve, transfer broth into four serving bowls. Top with marinated sprouts and spinach and garnish with scallion. Enjoy immediately.

 

Broth will keep for 4 to 5 days when stored separately in fridge. Makes 4 servings.

 

Recipe from Ani's Raw Food Asia by Ani Phyo; click here to buy
 

Da Capo Lifelong Books

Summer Rolls with Ginger Peanut Sauce (Optional)

Ingredients

 

Filling

  • 1 cup shredded Boston lettuce leaves
  • 1 cup kelp noodles, cut into 3-inch lengths
  • 1⁄2 cup mung bean sprouts, rinsed
  • 3 tablespoons mint leaves
  • 3 tablespoons basil or Thai basil leaves
  • 3 tablespoons cilantro leaves
  • 1 teaspoon Thai hot pepper, serrano pepper, or other small hot chile pepper, seeded and julienned
  •  

Wrapper

  • 2 cucumbers, sliced very thin lengthwise, using mandoline slicer
  •  

Sauce

  • 1 batch Ginger “Peanut” Sauce, see below
  •  

Directions

  • Place filling ingredients into bowls and arrange on your table or countertop.
  •  
  • To assemble rolls, place a strip of cucumber onto a flat surface, like a cutting board. Layer a scant 2 tablespoons lettuce and 2 tablespoons noodles at one end of the cucumber, followed by 1 tablespoon bean sprouts, 1 teaspoon mint leaves, 1 teaspoon basil, 1 teaspoon cilantro, 2 pieces of pepper. Place four cucumber sticks to either side of your noodle, herb, and spice pile.
  •  
  • Roll fillings up inside cucumber strip diagonally. Place in a container. Repeat.
  •  
  • To serve, transfer rolls onto a serving plate or four dishes. Serve with a side of Ginger “Peanut” Sauce for dipping.
  •  
  • These are best eaten immediately, but they will keep in fridge for 1 day. Makes 4 servings.

 

Ginger “Peanut” Sauce

 

Sauce

  • ¾ cup almond butter
  • ¼ cup lemon juice
  • 2 tablespoons Nama Shoyu
  • 2 tablespoons agave syrup
  • 1 teaspoon grated ginger
  • ½ teaspoon minced garlic
  • ½ cup coconut water, or filtered water, as desired

 

Garnish

  • 2 tablespoons lightly chopped cilantro
  • 2 teaspoons lime zest

 

Directions

  • In blender, place all sauce ingredients. Blend smooth, adding just enough water for desired dipping consistency.
  •  
  • To serve, scoop into small bowl. Sprinkle on cilantro and lime zest before serving.
  •  
  • Will keep for 5 days in fridge. Makes about 1 cup.

 

Recipe from Ani's Raw Food Asia by Ani Phyo; click here to buy


  •  
Da Capo Lifelong Books

Ricotta-Stuffed Heirloom Tomatoes with Black Olive Vinaigrette and Saffron Croutons

Ingredients

  • 6 ripe medium tomatoes, preferably pretty heirloom tomatoes, peeled
  • 1 1/2 cups fresh ricotta
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 marinated white anchovy fillets (optional; don’t substitute regular anchovies)
  • Saffron Croutons (recipe follows)
  • 2–3 small radishes, sliced paper-thin (about 1/4 cup)
  • 1/4 cup celery heart leaves
  • 1/4 cup very thinly sliced scallions
  • 1/4 cup torn basil leaves
  • Black Olive Vinaigrette (recipe follows)
  • Fleur de sel
  •  
  • Directions
  • With a sharp paring knife, hollow out each tomato. Start by cutting a hole about the size of a quarter at its stem end and removing the core. Next, use the knife to cut out the membranes on the wall of the tomato and discard those. Seed the tomato by using the handle end of a spoon to flick out the seeds. Place the tomatoes on paper towels cut side down to allow any excess juice to drain off.
  •  
  • Season the ricotta with the salt and pepper and mix it with a fork. Fill each tomato with ricotta. (A piping bag or a zip-top bag with a corner snipped off is the quickest and neatest way to go, but you can spoon in the filling as well.)
  •  
  • Set each filled tomato cut side down in the center of a dinner plate. Cut each anchovy, if using, not quite all the way through lengthwise and place one, opened to look like a wide V, in front of each tomato. Next, ring each tomato with croutons (about a dozen per plate), radish slices, celery leaves, scallions, and basil. Take your time with these garnishes and think of the plate as a canvas; you want to distribute the various colors and shapes in a way that’s pleasing to the eye. Spoon a little—about 2 tablespoons per tomato—of the vinaigrette on the plate in a ring around the tomato, being sure that some raisins and olives are dispersed there, too.
  •  
  • Sprinkle each tomato with a smidge of fleur de sel and serve.
  •  
  • MAKE AHEAD: These are great for entertaining because you can fill the tomatoes ahead. They can sit at room temperature for an hour, covered with plastic wrap, and can be refrigerated, covered with plastic wrap, for a few hours without any loss of flavor. Do take them out of the fridge at least half an hour before serving, as the cold mutes the flavor.
  •  
  • Saffron Croutons
  •  
  • Ingredients
  • 3 thin slices bread, preferably brioche, crusts removed
  • 2 tablespoons extra-virgin olive oil
  • 2 pinches saffron threads (about B/e teaspoon)
  • 2 pinches kosher salt
  •  
  • Directions
  • Heat the oven to 325°F. Cut the slices of bread into 1/4-inch cubes to yield about 1 cup. Heat the olive oil in a skillet over low heat. Add the saffron and gently cook for about 1 minute to infuse the oil with the flavor and color of the saffron. Add the bread cubes, season with the salt, and toss to coat with the flavored oil. Spread out on a baking sheet and toast in the oven, tossing occasionally, until golden and crunchy, 10 to 15 minutes. Serves 6.
  •  
  • MAKE AHEAD: After the croutons have cooled completely, you can store them in an airtight container at room temperature for a couple of days.

 

Black Olive Vinaigrette

 

Ingredients

  • 2 tablespoons golden raisins
  • 1/4 cup Niçoise olives, pitted and chopped
  • 1 tablespoon finely chopped shallot
  • 1/2 cup grapeseed oil or mild olive oil
  • 1 tablespoon sherry vinegar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon finely chopped fresh parsley

 

Directions

  • Soak the raisins in hot water for 15 minutes to plump them, then drain. In a small bowl, combine the raisins, olives, shallot, oil, vinegar, and lemon juice. Season with the salt and a few grinds of pepper. Just before serving, whisk in the parsley.
  •  
  • MAKE AHEAD: You can make the vinaigrette without the parsley a couple of days ahead.
  •  
  • Refrigerate it, covered with plastic wrap, but bring it to room temperature before using. Whisk in the parsley just before serving. Makes about 3/4 cup.
     
  • Recipes from Stir: Mixing It Up in the Italian Tradition by Barbra Lynch Houghton Mifflin Harcourt; click here to buy


     
Houghton Mifflin Harcourt

Strawberries with Fromage Blanc and Lemon Honey

Ingredients

1 1/4 cups (about 9 ounces) fromage blanc, homemade or store-bought*
1/4 cup heavy cream
2 pints strawberries, preferably small
1/2 cup honey
Finely shredded zest of 11/2 lemons

 

Directions

In a bowl, whisk together the fromage blanc and cream until very smooth. Divide the mixture among 6 shallow bowls.

 

Set aside 6 to 12 small, perfect berries. Hull the remaining berries and halve or quarter lengthwise if large. Scatter the berries over the bowls of fromage blanc.

 

In a glass measuring cup, combine the honey and lemon zest and microwave until beginning to bubble, about 30 seconds. Let cool about 5 minutes.

 

Drizzle the warm honey over the berries and fromage blanc. Top each bowl with 1 or 2 of the reserved berries.

 

* Store-bought fromage blanc is often much drier than homemade fromage blanc. If you use it, stir in enough heavy cream (at least 3 tablespoons) to give it the consistency of softened cream cheese. Makes 6 servings.

 

Reprinted with permission from The One-Block Feast: An Adventure in Food from Yard to Table by Margo True & the staff of Sunset Magazine, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.; click here to buy


 

Thomas J. Story © 2011

Watermelon-Chile Salad

Ingredients

  • 4 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon fine sea salt
  • 2 to 21/2 teaspoons minced green serrano chile
  • 2 teaspoons finely chopped fresh chives
  • 2 tablespoons extra virgin olive oil
  • 6 cups cubed watermelon (1-inch cubes)
  • 1/3 cup loosely packed small flat-leaf parsley leaves (chop coarsely if large)
  •  

Directions

  • In a large bowl, whisk together the lemon juice, salt, chile, chives, and oil to make a dressing.
  •  
  • Add the watermelon and parsley to the dressing and toss gently to coat evenly. Makes 4 to 6 servings.
  •  
  • Reprinted with permission from The One-Block Feast: An Adventure in Food from Yard to Table by Margo True & the staff of Sunset Magazine, copyright © 2011.
  • Published by Ten Speed Press, a division of Random House, Inc.; click here to buy

  •  

Creamy Cucumber and Kalamata Olive Salad

Ingredients

  • 1 English cucumber, halved, peeled and cut into 1/4 inch slices
  • ¼ cup pitted kalamata olives, roughly chopped
  • 6 oz feta cheese, cut or crumbled into 1” cubes
  • 1-cup cherry tomatoes, halved
  • ¼ cup roughly chopped mint leaves
  • 3 oz extra virgin olive oil (for dressing)
  • 1 oz red wine vinegar (for dressing)
  • 2T Tribe Origins classic hummus (for dressing)
  • sea salt and black pepper (for dressing)
  •  

Directions

  • Whisk together olive oil, red wine vinegar, and hummus.
  •  
  • Add salt and pepper to taste.
  •  
  • Toss all ingredients together.
  •  
  • Recipe courtesy of Tribe Origins
Tribe Origins

Artichoke Dip

Ingredients

  • 8 ounces of Tribe Origins Classic Hummus (a little less than 1 tub)
  • 8 ounces of cream cheese, softened
  • 1 14-ounce can of artichoke hearts, or 2-6 ounce jars marinated artichoke hearts, drained & coarsely chopped
  • 1-2 scallions, finely chopped
  • 1 1/2 cups shredded parmesan cheese
  • 1 tsp minced garlic
  • 1 tbls Worcestershire sauce
  • salt and pepper to taste
  •  

Directions

  • Preheat the oven to 350 degrees.
  •  
  • In a medium sized bowl, stir the hummus and cream cheese together until well combined.
  •  
  • Stir in the artichoke hearts, scallions, and parmesan cheese until combined.
  •  
  • Add the garlic, Worcestershire sauce, salt, and pepper and stir until combined.
  •  
  • Pour into a small casserole baking dish.
  •  
  • Serve right away, chilled or bake (if you're feeling adventurous) uncovered for 30-40 minutes until bubbly and browned.
  •  
  • Serve immediately with pita chips, tortilla chips, crackers, crostini or cut vegetables.
  •  
  • Recipe courtesy of Tribe Origins
     
Tribe Origins

Ambrosia and White Chocolate Trifle

Ingredients

  • 1 fresh, cored pineapple, cut into ½-inch pieces (about 3½ cups)
  • 8 navel oranges, peeled and cut into segments
  • 2 Ruby Red grapefruits, peeled and cut into segments
  • 4 ounces white chocolate, chopped
  • 2 cups heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  •  
  • Directions
  • Combine the pineapple, oranges, and grapefruit in a colander set over a mixing bowl. Reserve the juices for another use.
  •  
  • Melt the white chocolate in a mixing bowl set over a saucepan of simmering water. Remove the chocolate from the heat after it melts.
  •  
  • Use an electric mixer to beat the heavy whipping cream until soft peaks form. Add the vanilla extract and salt and beat until stiff peaks form.
  •  
  • Whisk about 1 cup of whipped cream into the melted chocolate. Add the chocolate mixture to the remaining whipped cream and beat just until incorporated, about 10 seconds.
  •  
  • Set aside about 1/3 cup of the fruit mixture. Place half of the fruit in the bottom of a glass trifle dish. Top with half of the white chocolate cream. Repeat the layers. Top with the reserved 1/3 cup of fruit. Serves 8 to 10.
  •  

Recipe from Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less by Rebecca Lang/Andrews McMeel Publishing; click here to buy

McMeel Publishing

Tomato and Black Bean Salsa

Ingredients

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 4 cups diced tomato
  • 1 medium red bell pepper, diced
  • 1 medium red onion, diced
  • ½ cup chopped fresh cilantro
  • 1/3 cup freshly squeezed lime juice
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • Tortilla chips, for serving
  •  
  • Directions
  • Combine the beans, tomato, bell pepper, onion, cilantro, lime juice, olive oil, garlic, salt, pepper, and cumin in a large mixing bowl. Serve with tortilla chips.
    To store, cover and place the salsa in the refrigerator for up to 1 week. Makes 8 cups.
  •  

Recipe from Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Lessby Rebecca Lang/Andrews McMeel Publishing; click here to buy

McMeel Publishing

Pickled Beet Salad

Ingredients

  • 2 pounds beets
  • 1 large Vidalia onion
  • 2 cloves garlic
  • ¾ cup olive oil
  • 1 cup cider vinegar
  • ½ cup tupelo honey
  • 2 teaspoons sea salt
  • 1 teaspoon ground white pepper
  •  

Directions

  • Peel and trim the beets and onion, slice very thin using a mandoline or food processor, and transfer to a large bowl. With the flat side of a knife, crush the garlic cloves and add whole to the beet and onion mixture. In a medium bowl, combine the olive oil, vinegar, honey, salt, and white pepper and pour over the beets. Mix well, cover, and refrigerate overnight before serving. Makes 8 to 10 servings.
  •  
  • Recipe from Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing; click here to buy
McMeel Publishing

Gazpacho

  • Ingredients
  • 10 medium tomatoes, stemmed, seeded and coarsely chopped
  • 6 cloves garlic (for a fun twist, try roasting them first)
  • 1/2 cup coarsely chopped
  • fresh parsley or cilantro or a mix of both
  • 2 red bell peppers, coarsely chopped (you could also use yellow peppers, or a mix of colors, but be aware that green peppers are not as sweet as red ones)
  • 1 medium red onion, coarsely chopped
  • 1/4 cup tamari or 2 tablespoons sea salt
  • 2 cups apple juice or orange juice
  • 1/2 cup lemon juice
  • 3 or 4 stalks celery, coarsely chopped

  • Directions
  • Working in batches, puree all of the ingredients in a food processor. Combine the batches of soup in a large bowl and stir to combine. Make this soup your own by adding other fresh vegetables or herbs, such as cucumbers or zucchini or whatever you have in abundance. Refrigerate the soup and serve chilled. Serves 8 to 10.
  •  
  • Recipe excerpted from Cooking Up the Good Life by Jenny Breen, University of Minnesota Press; click here to buy
University of Minnesota Press

Sun-Dried Tomato Pâté

Ingredients

4 cups sun-dried tomatoes
2 cups almonds, toasted
8 cloves garlic
2 tablespoons olive oil
3 tablespoons coarsely chopped fresh basil or 1 1/2 tablespoons dried
1 teaspoon salt

 

Directions

Soak the tomatoes in very hot water until they are very moist and juicy, at least 20 minutes.


In a food processor, combine the almonds and garlic and grind well. Then add half of the tomatoes with some of the soaking liquid and pulse to break down most of the larger chunks. Add the olive oil, basil, salt, and remaining tomatoes and process into a paste. This pâté will be blended, but not necessarily creamy. The longer you puree it, the more spreadable and less chunky it will be. Add more water if the mixture seems too thick. Makes 4 cups.

 

Recipe excerpted from Cooking Up the Good Life by Jenny Breen, University of Minnesota Press; click here to buy

 

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University of Minnesota Press

First Published Thu, 2011-05-12 13:26

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