Awhile back, a reader asked that we share a roundup of recipes that don’t require cooking — because for most of us, it’s hot! So we combed our archives for recipes that require little (there is the occasional steaming or grilling involved) to no cooking. For more inspiration, check out this recent article in the New York Times: 101 Simple Salads for the Season. Enjoy!
Cook your rice on the grill
Grilled peaches with honey
And finally, suggestions from you:
More sources for low- or no-cook recipes? Please add them in comments!
When Heidi of Somersault Snack Co. asked me to try their new, all-natural snacks, I jumped at the opportunity. I try to limit my consumption of packaged goods, but everyone needs a convenient snack option now and again. I just received my package of Somersaults in the mail, and I can’t stress enough how good these things are! With 6-7 grams of protein and no trans fat per serving, I feel OK about snacking on these bite-sized (but hearty) treats. My favorite is the chez cocoa flavor, but s.s. sea salt and salty pepper are tasty too. What I found most surprising was how filling the Somersaults were. I suggest you pick up a bag and try them for yourself. –Erica P.
This recipe is one that seems way too simple to taste so good. There are only four main ingredients (squash, potatoes, parmesan, and green onions) and a handful of seasonings (salt, pepper, and thyme). It’s from Bon Appetit, but I saw it over at one of my all-time favorite food blogs, Smitten Kitchen, whose pictures actually made my mouth water. Because I only wanted one torte, I halved the recipe. I used my not-so-nice mandoline to slice my potatoes and squash, and unfortunately couldn’t adjust the blade to the recommended 1/8 inch. Therefore, my torte only had four layers instead of six. Other than that, I followed the recipe exactly except for bumping the oven temperature up to 400 degrees for the last 25 minutes of cooking — I really wanted a crispy brown crust! One torte serves four, but two of us ate nearly all of it the first night. The reheated leftovers the next day were even better. (I kid you not!) Check out the herbed summer squash and potato torte recipe and take advantage of the sweet summer squash at markets right now. –Erica P.
Most of the time when I buy fresh herbs, I use a handful or two and then, sadly, they go back into the vegetable bin, A.K.A. the graveyard. I almost never go through a full bunch, which is so wasteful it makes me feel ashamed. So I started thinking about what to do with leftover herbs when they are still fresh, other than eating parsley salads or making a ton of pesto. And I think I came up with a pretty cool solution: herb-infused simple syrups. You can use the syrups to fancify cocktails, sweeten iced tea, or make your own (Super cheap! All natural!) soda with some fizzy water. My current favorite flavor is lemon-rosemary, but you could substitute any fresh herbs you already have on hand. Don’t like lemon? Try lime, blood orange, grapefruit, or leave out the citrus altogether. It’s a pretty foolproof recipe and livens up so many different types of drinks. –Lisa C. Click for the recipes for rosemary-lemon simple syrup and cocktails!
I received this skull and crossbones ice cube tray for my birthday and Iâ€™m crazy about it! Most people (of the non-ridiculous variety) would probably tuck it away until Halloween, but Iâ€™ve been trying to find any excuse to make wonderfully sinister ice cubes. So far, Iâ€™ve already had a â€œPirates of the Caribbeanâ€ marathon and started my own secret society. Anyone else have any brilliant party suggestions? –Katie D.