Recipe Roundup: No-Cook Mains

Cook, In Season, Recipe Roundup, Summer

Recipe Roundup: No-Cook Mains

It’s hot out there! Stay cool — and out of the kitchen — with these dishes that require little or no cooking, letting fresh summer produce steal the show.

 

Black Bean, Corn and Quinoa SaladBlack Bean, Corn and Quinoa Salad
This spin on Mediterranean tabbouleh uses quick-cooking quinoa in place of barley. The extra protein, combined with hearty beans and fresh vegetables, makes this a filling an eye-catching dish.
Heirloom Tomato GazpachoHeirloom Tomato Gazpacho
Chilled soups are especially refreshing on hot days, and they take almost no time to make. Just remember to plan ahead — this one tastes even better after several hours in the fridge.
Pasta Salad with Summer Beans and HerbsPasta Salad with Summer Beans and Herbs
Toss quickly blanched shelling beans with cooked pasta and a tangy dressing, and dinner comes together in no time. This recipe is great for working ahead, as it’s served chilled. Keep it in mind for your next picnic.
BLTA SandwichesBLTA SandwichesThick, juicy tomato slices, crunchy bacon and buttery avocado — this sandwich has it all. Fry the bacon on the stovetop to speed up the prep.
Sonoma Succotash SaladSonoma Succotash Salad
Shelling fava beans takes a little time and patience, but their delicate flavor is well worth the effort. They cook in just a minute, and combined with quickly grilled corn and two additional types of beans, they make a beautiful summer dish.
Chopped Salad with Lemon-Chipotle DressingChopped Salad with Lemon-Chipotle Dressing
Use leftover roasted chicken or store-bought rotisserie chicken for this main course salad, which features fresh, crisp vegetables in a bright but smoky dressing.
Two Melon SoupsTwo Melon Soups
Blend cantaloupe and honeydew into sweet, colorful soups for an unexpected dish — all you need is a food processor.
Summer Squash Tartines with Rosemary and LemonSummer Squash Tartines with Rosemary and Lemon
It’s amazing what you can do with one summer squash and five minutes. Sliced and quickly sauteed, it makes a delicious topping to crusty bread spread with creamy ricotta cheese.
Black Bean Tacos with Avocado SalsaBlack Bean Tacos with Avocado Salsa
Using canned beans, you can easily make vegetarian tacos. Just lightly cook the filling on the stove, toast the tortillas, and assemble for a perfect summer meal.
Fresh Tomato and Basil PastaFresh Tomato and Basil Pasta
This is a true celebration of tomatoes, ideal for when it’s too hot to linger at the stove. Cooked pasta is combined with roughly chopped heirloom tomatoes and fresh mozzarella for a dish that screams summer.

 

Featured Recipe: Panzanella Salad with Tomatoes, Chickpeas and Tuna

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