9 Easy No-Cook Meals and Snacks for Summer

When hunger pangs strike, there’s no need to turn on the oven. Open the fridge, let the cold air blow in your face and reach for chilled produce to make, not cook, your next bite. These no-heat snacks will keep you happy when it’s over 100 degrees outside. Or even, you know, 109.

Get these recipe ideas to create a cold breakfast or room temperature snack. And if you’re lingering in front of an open fridge looking for ingredients, I get it. All I do these days is imagine somewhere cooler.

Monday was the hottest day of the year in Dallas-Fort Worth
Candied peaches and cream(Rebecca White)

Candied Peaches and Cream: Place the peeled peach slices in a bowl. Sprinkle sugar on top. Stir to coat. Pour the cream over the peaches until they are covered. Place in the fridge and let sit for 30 minutes (if you have the patience). Top with your favorite chopped green herb, such as mint or basil. If you prefer a boozy version, replace the cream with sparkling dry wine.

Coarse pesto: In a food processor, combine ample basil leaves, two to three tablespoons of grated Parmesan cheese, a small handful of pine nuts (feel free to omit), and a pinch of salt. Lock the lid and start flashing. Once the ingredients are combined, slowly pour in the olive oil while the food processor is still running. Pour until the pesto reaches the desired consistency. Taste and adjust seasonings by adding additional salt or steam. Serve the pesto with a variety of chilled raw vegetables and cold-boiled eggs.

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Nutella Fluffer Graham Crackers: Spread a generous amount of Nutella over the graham crackers. Top with marshmallow mousse and your favorite toppings: chopped nuts, sprinkles, chocolate chips, coconut flakes, and more.

Cold sandwich with chicken pita: Roughly chop a cup or two of cold grilled chicken. Place the chicken in a bowl with a few spoonfuls of chopped kalamata olives, a pinch of red pepper flakes, a little lemon juice and a drizzle of olive oil. Stir until combined. Stuff the mixture into a pita along with a slice of tomato and onion. Drizzle yogurt on top with a squeeze of lemon juice. Salt to taste.

Prosciutto and melons: Wrap cold prosciutto slices around cold melon slices. Top with olive oil and fresh basil leaves. Serve with cold burrata or mozzarella.

Tomato sandwich: On a cutting board, cut the ripest tomatoes you can find into thick slices. Sprinkle the tomatoes with salt and a splash of red wine vinegar; let stand 15 to 30 minutes. Spread a generous amount of delicious mayonnaise on thick slices of white bread and add the tomatoes. Eat right away.

Watermelon Salad Tagine: In a bowl, place cold pieces of watermelon with chopped fresh mint leaves and sprinkle tagine. Stir and add fresh lime juice to taste.

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Salad with tomatoes and ricotta

Author’s note: I love fresh summer tomatoes served with burrata, olive oil and balsamic. This recipe omits the burrata and uses ricotta, which has a similar flavor and texture to the burrata filling. Serve this salad with crusty bread and a glass of chianti.

4 cups halved cherry tomatoes

2 tablespoons of extra virgin olive oil

1/2 cup ricotta

1/4 cup balsamic vinegar

Salt to taste

black pepper to taste

1/4 to 1/3 cup basil leaves, chiffonade

In a serving bowl, combine the tomatoes, olive oil, ricotta, balsamic, salt, pepper and basil. Mix thoroughly. Place in the fridge to set. Serve cold with crusty bread.

Avocado dip

Author’s note: This recipe is easily doubled. However, instead of doubling the salt, season to taste after the dip is made. Sliced ​​(cooked) and chilled shrimp along with pickled red onions are perfect garnishes for this dip.

3 cups diced avocado

Juice of 1 lime

1 teaspoon cumin

1 teaspoon kosher salt

1/4 cup cream

2 cloves of garlic, crushed

Coriander, on top

Place the avocado, lime juice, cumin, salt, cream, and garlic cloves in a medium bowl. Puree with an immersion blender until smooth. Top with chopped cilantro. Serve with chips.

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