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.
Watermelon Cucumber Salad
A watermelon cucumber and feta salad is simple, time efficient, and a sure crowd pleaser! It is delicious on its own or as a side to a larger meal. Its beautiful colors will add cheer to any summer meal! This recipe comes from acouplecooks.com.
Ingredients:
- 8 cups cubed ripe seedless watermelon (1 8-pound watermelon)
- 2 organic mini cucumbers or ½ English cucumber (1 cup sliced)
- 2 ounces Feta cheese crumbles
- Zest of 1/2 lemon
- 4 basil leaves
- Sea salt, for garnish
Instruction:
- Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half moons). Chop the basil. Zest the lemon.
- Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.
Chicken Salad Summer Rolls
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 Sue Morgan.
Ingredients:
- 2 cups of your favorite chicken salad, or use recipe below
- 8-10 spring roll wrappers
- 2 cups microgreens
- HERBED MAYO DIP
- 1/2 cup mayonnaise
- handful fresh dill leaves
- handful fresh chives
- juice of 1/2 lemon or lime
- pinch of salt
- 2 cups cooked cubed chicken, cut in small dice
- 1/2 cup finely diced celery, with inner leaves
- 2 Tbsp very finely minced red onion
- 1/4 cup mayonnaise, more if you like
- milk to thin
- salt and pepper
Instructions:
- If you are making the chicken salad, mix the chicken, celery and onion in a bowl. Thin the mayonnaise with a little milk, and pour over the chicken. Toss and add salt and pepper to taste. This recipe makes a thin mayo dressing, don’t thin it down if you like it thicker.
- To make the herbed dip, put the mayonnaise and the herbs in a wide mouthed mason jar or similar jar, and squeeze in the citrus juice. Use an immersion blender to blend together until smooth. Add salt and pepper to taste.
- To assemble the rolls, put some cold water in the bottom of a pie plate or large shallow bowl. Working one at a time, dip a rice paper wrapper into the water for about 8-10 seconds, just until it starts to soften, and then put it on a smooth surface. A flat counter top works well, or any other smooth flat surface. Arrange a small bunch of micro-greens in the center of the paper, and top with about 1/4 cup of chicken salad, arranged in a line.
- Roll up the chicken salad just like you would a burrito, tucking in the two sides, and keeping everything nice and snug as you go.
- Slice the rolls in half with a very sharp knife, and serve with the mayo dip. If you want to make these a few hours ahead, put them on a plate so that they don’t touch each other (the rice paper wrappers will stick) and cover with a damp cloth. Cover the cloth with plastic wrap and keep refrigerated.
Zucchini Noodles With Pesto
This fantastically delicious and colorful recipe comes from the Healthy Seasonal Recipes website. It is a beautiful dish to serve if you have guests over, and it can be altered to be served with different types of sauces too!
Ingredients:
- 4 medium zucchini
- ½ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- ½ cup pesto (or alternative sauce)
- 1 large ripe heirloom tomato, chopped or 1 cup chopped cherry tomatoes
- freshly ground pepper to taste
- freshly ground parmesan to taste
- Coarse Salt, preferably Maldon Celtic Sea Salt Flakes
Instructions:
- If you don’t have a spiralizer in your kitchen, most supermarkets sell precut zucchini noodles!
- To soften the zucchini noodles, you do not need to cook them! All you have to do is set them into a colander in the sink or over a bowl. Sprinkle them with salt and toss them to let them get coated in the salt.Then leave them in the colander to drain for ten minutes. The salt will wilt the zucchini and make them softer (more like the texture of al dente cooked spaghetti.)
- To get rid of the excess salt, run cool water over the zucchini noodles to rinse away the salt. Then just shake the colander to get the excess water out and give the zucchini a good squeeze to get rid of the water.
- Since the pesto is thick, you’ll want to thin it out a bit without diluting the flavor too much.
- Drizzle a tablespoon of Extra Virgin Olive Oil over the zucchini noodles and toss to coat.
- Add on the pesto and then use kitchen tongs to work the pesto into the zoodles.
- To finish the dish add on fresh chopped tomatoes. In these photos you can see I used red and yellow cherry tomatoes but I also like to use a diced slicing tomato such as Beefsteak or Brandywine.
- Add on Parmesan for a savory touch.
- Finish with coarse Maldon Celtic Sea Salt Flakes for a crunchy savory finish.
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