3 Summer Recipes That Require No Oven
New York City in the summer is HOT! Coming home after a walk in the park or a work commute to prepare lunch or dinner over a hot stove can be less than ideal when a heat wave strikes! We have found 3 great recipes for Glenwood residents to try that require no stove or oven! Keep reading to find out more.
Fresh Spring Rolls With Peanut Ginger Sauce
This recipe, courtesy of tasty.co by Jessica In The Kitchen is the prefect, light and refreshing summer dinner to make for yourself, family or loved ones! The recipes are:
Fresh Spring Rolls
- 9-10 rice paper
- 1 carrot julienned
- ¼ cup chopped mint
- 2 cups purple cabbage (171) sliced
- ½ cup red bell pepper (52g) chopped
- ½ cup yellow bell pepper (52g) chopped
- 7-8 lettuce leaves
- 5 ounces rice vermicelli noodles (140g) cooked
Peanut Ginger Sauce
- ½ teaspoon ground ginger
- 1 tablespoon maple syrup
- 2 tablespoon soy sauce gluten free if needed, or liquid aminos or coconut aminos or tamari
- 1 teaspoon distilled white vinegar
- ½ teaspoon sesame seeds
- ⅓ cup natural peanut butter
- ¼ cup warm water
- ¼ teaspoon crushed red pepper flakes
Peanut Ginger Sauce
- Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Fresh Spring Rolls
- Chop up your veggies and place on a cutting board.
- Prepare the rice paper wrappers as per the instructions on your packaging. I poured water into a large wide bowl. I then dipped the rice papers into the water, until they began to become completely transparent. You want to ensure it’s soft, but not so soft that it can be easily ripped. For my rice papers, this was about 20-30 seconds.
- I then removed from the water and onto a plastic, silicone or ceramic cutting mat (they seemed to stick to my wooden board – if you only have a wooden cutting board, you can lay down a damp paper towel on it) and slightly pat dry.
- Fill your rolls! I placed 2-3 slices of the varying bell peppers, a few slices of julienned carrots, some cabbage, a handful of vermicelli noodles, a sprinkling of mint and a small handful of lettuce (basically 1/10th of the amount I have in total). I lined these up in the centre of the rice paper.
- I rolled the top and bottom of the rolls over the filling, then from left to right. So I rolled the left of the rice paper over the filing, then began to tuck the filling in as I rolled towards the right like a burrito. I continued to roll tightly until finished, then lay them on the folded edges to set on a plate. This took me about 30-45 seconds to do including putting in the filling.
- Serve on a plate with the dipping sauce and enjoy!
Watermelon Salad With Feta Cucumber
This recipe is perfect for lunch, or for a side to a main dinner course. If you are going over to a friend’s apartment or weekend house- this is something, light and easy to bring! (Just transport it in a cooler bag) The recipe is courtesy of tasty.co by Sonja and Alex Overhiser.
- Ripe watermelon
- Feta cheese crumbles
- Baby or English cucumber(or use a standard cucumber and peel it!)
- Fresh basil
• As easy as it seems! Mix it all up. The salad also goes very well with Rosé wine!
Turkey Rollups With Cranberry Cream Cheese
The turkey rollup is a classic for lunch! This recipe, featuring cranberry cream cheese, adds a new and refreshing spin on an easy recipe! This recipe is courtesy of tasty.co created by Meggan Hill.
- 8 ounces cream cheese softened
- 1/4 cup cranberry sauce
- 8 (10-inch) flour tortillas (see notes)
- 1/2 head romaine or green leaf lettuce torn into 4-inch pieces
- 16 slices deli turkey
- 16 slices Havarti or Swiss cheese halved
- 2 medium tomatoes halved and sliced
- In a small bowl, mix cream cheese with cranberry sauce until uniformly combined.
- Lay one tortilla flat on a cutting board and spread a thick layer of cream cheese all the way to the edges. Layer 3 lettuce leaves down the middle of the tortilla.
- Layer two slices of turkey and 4 pieces of Swiss cheese on top of the lettuce. Top with several slices of tomatoes.
- Starting at one end of the tortilla, roll tightly towards the filling. Continue rolling until the filling is tightly wrapped and the cream cheese holds the rollup together.
- Continue with the remaining tortillas until all have been assembled. Wrap each tortilla rollup tightly in plastic wrap.
- Chill the wrapped rollups in the refrigerator until serving time. To serve, trim any unfilled ends away. Slice each tortilla into 8 equal pieces.
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