We're in the dog days of summer, when all you want to do is sit by the A/C with a pint of ice cream. But don't sweat! We've got the best no-cook recipes to beat the heat in our series, Turn Off the Stove (A/C optional, ice cream included).
I love my kitchen, I really do. But lately, I’ve been searching for every excuse under the sun to get outside. Whether it’s taking a long walk home from work, bringing my weekend reading to the park, or slipping outside for lunch, I’m making the most of our warm, sunny weather.
That’s right: We’re in no-cook season. I want dishes I can toss together sans sweltering stove or oven, like crispy salads, cool soups, and crunchy sandwiches. And, thankfully, summer’s bounty is ready to provide. Here, I’ve gathered 15 of our freshest no-cook dishes. Now, go outside and enjoy the day!
This bright, garlicky shrimp ceviche packs tons of fresh flavors and comes together in just 10 minutes. Serve it for a bright summertime dinner, or portion it into jars for a week of lunches.
So technically you'd need some cooked pasta to enjoy this number, but the buttery, tomatoey sauce is worth the boiling pot of water. It's also very good on toast or steamed rice. Store in the fridge for dinnertime emergencies.
This is a creamy, crunchy, substantial salad perfect for leftover (and maybe stale) bread. Plus, it’s flexible! Substitute whatever breads, herbs, onions, and vegetables your heart desires.
This recipes sits squarely in the middle of hummus and chickpea salad, meaning it can star as a side on lettuce or top toast as a filling main. Keep it in your weekly rotation for a quick dinner or a pack-and-go lunch.
Tomatoes? Check. Peaches? Check. Looks like we’ve got summer on a plate, y’all. Just remember to use the best tomatoes and peaches you can find, and don't refrigerate them before using! You'll want everything juicy and flavorful at room temp.
Hearty black beans and feta get a lift from crisp cucumber and watermelons in this late-summer salad. Don’t have black beans? Try this with navy or cannellini beans instead.
According to vegetable guru Gena Hamshaw, this is one of the simplest (and best!) ways to eat zucchini noodles. “The marinara sauce is raw—nothing more than blended tomatoes and some seasoning—but in spite of that it manages to taste rich and complex,” she says.
Not only is this hearty no-cook, it's also no-chop, meaning even less effort to throw it all together. The best part? It's super versatile and can easily bring together whatever pantry and fridge ingredients you have on hand.
We’re here to tell you that you can and should make olives into a sandwich. You’re welcome. This one's spiked with lemon and olive oil, and would be happy with a thick slab of mozzarella, thank you very much.
Break out the blender, this combination of cucumbers, grapes, garlic, and vinegar is best reserved for those 95-degree days.
To make this sweet, salty salad a little more satisfying, add beans. Or don’t and serve yourself double the portion.
Avocado toast gets a zip from cottage cheese and lemon zest for the ultimate summer spread. Be sure to eat it on very good rye bread!
Why limit no-cook just to dinner? We want this tahini-coconut dressing over all of summer’s sweet fruits.
This creamy ice cream flavor has a buttery, nutty crunch from toasted pecans and light maple syrup sweetness. The method is a clever, quick no-cook technique that uses condensed milk to thicken the mixture.
A quicker-than-quick way to satisfy that sweet craving without sending the kitchen temps rising. Oats add a nice heartiness and melted chocolate is obviously a welcome guest at any cookie party. Just stick it in your freezer until it sets, and it's done.
What's your favorite no-cook meal? Share your recipes in the comments below!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now