We are in the middle of a brutal stretch of 90-degree days, and if you don't have air conditioning in your home you're probably doing everything in your power to avoid turning on the oven. We'd like to make that a little easier, so here are a handful of no-cook recipes that will keep your belly full and your house cool.
Because different people define no-cook differently, here's our definition: You won't need heat. No ovens. No stoves. No blow torches.
Breakfasts need to be quick, easy and substantial enough to power you through the day. A smoothie is the perfect thing to throw together on the fly. Even better, make a batch of overnight oats the night before and you'll be ready to grab and go.
- 1 cup washed leafy greens (kale, chard, spinach, etc.)
- 1 apple or pear
- 1 banana
- 1/2 ginger (optional)
- 1 cup water
- 1/2 cup ice cubes
In a high-speed blender, combine all ingredients and blend for 1 minute.
- 1/2 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon of sugar
- 1 tablespoon maple syrup
- 1/2 cup unsweetened almond milk
- 1 apple
Throw everything (except for the apple) into a mason jar the night before.
Mix it all together and refrigerate overnight.
In the morning, chop up the apple and add it to the mason jar. Take it with you and enjoy!
SLAWS AND SALADS
The Kitchn has a pretty handy list of 31 essential ingredients for no-cook meals, though a few of the items on the list, like cooked rice, obviously do require cooking. Here are a couple of no-cook dishes that you can make with no heat whatsoever.
- 1 butternut squash (about 1 1/2 lb), peeled, seeded and grated
- 1/2 c raisins
- 1/4 c vegetable oil
- 1 to 2 tbsp sherry vinegar, or to taste
- 1 tbsp minced fresh ginger
- Salt and freshly ground black pepper
Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours.
- 1 bunch (6 large) scallions, trimmed and thinly sliced
- 1 head of green or red cabbage, shredded
- 1 small red onion, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger (from about a 1-inch piece)
- 2 tablespoons white vinegar
- 2 tablespoons brown sugar
- 2 teaspoons Asian sesame oil
- 2 teaspoons sesame seeds or almond slivers, optional
- 1 teaspoon salt
- 20 grinds black pepper
Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.
Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing to maintain the crunch.
Finish your meal with a fresh, sweet treat. With melons coming into season, this cantaloupe, mint and lime salad is refreshing, healthy and -- most importantly -- doesn't require any baking.
- 1 cantaloupe, halved, seeded and peeled
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped fresh mint
- 2 teaspoons grated lime peel
- 2 tablespoons sugar
- 2 1/2 teaspoons grated peeled fresh ginger
- 2 teaspoons honey
Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl.
Add lime juice, mint and grated lime peel. Toss to blend.
Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.