A Weeks Worth of No Cook Meals
This week, I have a selection of no-cook recipes for when it’s simply too hot to cook! Let's kick off the week with an Italy-meets-the-tropics salad, cool down with cucumber gazpacho. Enjoy!
~Tiffanyxx
Sunday: Papaya and Prosciutto Salad
Monday: Chilled Cucumber
Avocado Gazpacho
Tuesday: Classic Chicken
Salad
Wednesday: Marinated Snack
Board
Thursday: Hasselback Caprese Tomatoes
Weekend Bonus: Peanut Butter Banana Pops
Recipe
- 6 cups baby arugula
- 1 (2 pound) ripe papaya, peeled, seeded, and sliced into 3/4-inch wide wedges
- 1 small (2 pound) cantaloupe, peeled, seeded, and sliced into 3/4-inch wide wedges
- 1 (8-ounce) ball burrata, torn
- 4 slices Prosciutto di Parma, torn into bite-size pieces
- 1/ 4 cup extra virgin olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Aged balsamic vinegar, for topping
METHOD
STEP 1
Add arugula to the platter and scatter with papaya and cantaloupe. Top with burrata and prosciutto, then drizzle with olive oil. Season with flaky salt and freshly ground black pepper. Drizzle with aged balsamic.
Chilled Cucumber Avocado Gazpacho
Recipe
- 1 medium avocado
- 2 medium cucumbers, peeled and deseeded
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 tablespoon finely diced shallot
- 1 tablespoon red or white wine vinegar
- 3/ 4 teaspoon salt
- 1 1/ 2 cups filtered water
- To garnish: avocado, toasted hazelnuts, nigella seeds, sprouts, salt and ground black pepper
METHOD
STEP 1
Blend all ingredients (except for garnish) in a high speed blender or in a pot with an immersion blender.
STEP 2
Chill the blended soup until ready to serve.
STEP 3
Garnish with avocado, toasted hazelnuts, nigella seeds, sprouts, salt and ground black pepper.
- Classic Chicken Salad
Recipe
- 3 1/ 2 cups shredded leftover roasted chicken
- 1/ 2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 rib of celery, finely diced
- 1/ 3 cup finely diced white onion
- 2 tablespoons celery leaves, chopped
- 1 1/ 2 tablespoons lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Toasted bread, for serving
- Lettuce leaves, for serving
- Tomato, sliced, for serving
- Red onion, sliced, for serving
METHOD
STEP 1
Add chicken, mayonnaise, Dijon, celery, onion, lemon juice to a large mixing bowl and stir gently to combine. Season to taste with salt and pepper.
STEP 2
Serve in a lettuce wrap or lightly toasted ezekiel bread with lettuce, tomato and sliced onion. Enjoy!
Marinated Feta Cheese
Recipe
FOR THE MARINATED FETA
- 16 ounces Greek feta cheese, cut into 1-inch cubes
- 4 strips lemon zest, plus juice of one lemon
- 4 dried chilis
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 bay leaves
- 1 teaspoon black peppercorns, lightly crushed
- 1 3/ 4 cups olive oil
FOR SERVING
- 4 celery stalks, trimmed and cut into batons
- 4 large carrots, peeled and cut into batons
- 1 large english cucumber, cut into oblong batons
- 1 bunch radishes, cleaned and halved
- 1 (12 ounce) jar roasted red peppers, cut into strips
- 1 assorted olives
- 1 (12 ounce) pack Pita Chips, for serving or gluten free chips
Hasselback Caprese Tomatoes
Recipe
- 5 plum roma tomatoes
- Basil
- Mozzarella, sliced
- Salt and black pepper, to taste
- Basil pesto, as needed
METHOD
STEP 1
Slice the tomatoes in 1/4-inch intervals, going only 3/4 of the way down. Stuff a piece of basil and slice of mozzarella in the tomato. Season with salt and pepper. Drizzle with pesto.
Sardine And Roasted Pepper Toasts
Recipe
- 1 medium red pepper
- 1 can (4.4 ounce) sardines in olive oil (not a fan of sardines use tuna in olive oil)
- 1 lemon, juiced and zested
- 3 tablespoons finely chopped fresh parsley
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 1/2-inch thick slices country bread, gluten-free if desired or keto
- 1 garlic clove, peeled and halved
- 1/ 4 cup thinly sliced red onion
ROASTED PEPPERS (you can purchase the jarred ones too)
METHOD
STEP 1
Over a gas stove burner or grill, place red pepper over a medium-high flame to char, rotating the pepper as the sections blacken. Once the pepper has blackened completely, about 20 minutes. Place the pepper in a bowl and cover tightly with plastic wrap to steam. The steam will allow the skin to loosen.
STEP 2
Once pepper is cool enough to touch, remove and discard the charred skin. Cut the pepper in half, and remove the seeds and membranes. Slice the pepper into ½” thick strips and set it aside.
ASSEMBLE
METHOD
STEP 1
Pour half the sardine oil from the can into the bowl with the roasted peppers. Add lemon juice and zest, parsley, and season with salt and pepper to taste, stir until combined.
STEP 2
Toast bread in a toaster or under the broiler until golden brown, then immediately, rub the cut side of the garlic all over the bread while it is still warm .
STEP 3
Place two sardines on each toast, and top them off with the pepper mixture. Garnish with the thinly sliced red onion and a drizzle of the leftover olive oil mixture.
Peanut Butter Banana Chocolate Pops
Recipe
FOR THE POPS
- 1/ 2 cup canned coconut cream
- 1/ 4 cup peanut butter
- 2 cups frozen bananas
- 1/ 2 teaspoon vanilla extract
- 1/ 2 teaspoon ground cinnamon
FOR THE CHOCOLATE TOPPING
- 1 block vegan chocolate
- 1 tablespoon canned coconut cream
- Handful crushed nuts
METHOD
STEP 1
In a blender or food processor add all ingredients for the pops and blend on a high speed until combined and smooth. Pour into icy pole trays and place in the freezer to set for 8 hours, ideally overnight.
STEP 2
The next day, remove the pops from the molds and place them back into the freezer so they don’t melt.
STEP 3
Make the chocolate topping: Melt the chocolate in a bowl over hot water or in the microwave. Once runny, add the coconut cream and mix until combined.
STEP 4
One by one, dip the icy poles into the chocolate and place them flat onto a tray with baking paper. Sprinkle over some nuts and repeat the process. Use left over chocolate to drizzle over the rest of the pops. Place in the fridge to set for 10 minutes. Serve and enjoy!
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