Keep your kitchen cool with these oven-free recipes!
Cold Peanut Sesame Noodles – Courtesy of TheKitchn.com. The sesame oil of this noodle dish brings out a rich toasted flavor and is balanced by the sweetness of the peanut butter. Enjoy your noodles right away or leave it in the fridge overnight for a delicious office lunch the next day.
Ingredients 2 boneless, skinless chicken breasts 4 teaspoons peanut or canola oil, divided 2 cloves garlic, minced 1 1/2 inch piece of ginger, peeled and minced 1 pound spaghetti or soba noodles 1 English (seedless) cucumber 5 scallions (white and light green parts) chopped 2 teaspoons black sesame seeds (toasted white ones would be fine, too)
For the sauce: 2 tablespoons natural peanut butter* 2 tablespoons rice vinegar 3 tablespoons sesame oil 2 tablespoons soy sauce 1 tablespoon sugar 1/2 teaspoon red pepper flakes
Directions Season the chicken breasts with salt and pepper. Heat 2 teaspoons of oil in a medium skillet over medium heat. Cook the garlic and ginger for about 2 minutes, then remove and set aside.
Add the remaining 2 teaspoons of oil, increase the heat slightly, and add the chicken breasts. Cook until golden on each side, 3 to 4 minutes per side. Turn the heat to low, cover the pan, and cook until chicken is cooked through, about 10 minutes. Remove chicken from the pan and set aside to cool.
Bring a large stockpot of water to a boil and cook spaghetti according to the package directions. While it cooks, peel the cucumber and slice into thin strips about 4 inches long. This is much easier on a mandoline, but you can certainly do it by hand -- the strips can be any thickness you like.
In a large bowl, whisk together the ingredients for the sauce, plus the garlic and ginger. When the spaghetti is finished cooking, drain and rinse under cold water until cool. Add to the bowl with the sauce and toss to coat. Add the cucumber, scallions, and sesame seeds.
Slice the cooled chicken into thin, diagonal strips and place on top of the noodles on each plate.
*If you use regular peanut butter, you may want to reduce the amount of sugar in the sauce, as non-natural peanut butter contains sugar.
No Bake Summer Lasagna - Courtesy of Delish.com. A twist on the classic pasta dish, this lasagna does not require the oven. The ingredients also take advantage of the seasonal produce available and scales back the amount of cheese for a lighter summer dinner.
Ingredients 1/2 cup ricotta 3 tablespoons grated Parmesan 3 tablespoons extra-virgin olive oil 2 teaspoons extra-virgin olive oil Coarse salt Ground pepper 8lasagna noodles, broken in half crosswise 1 clove small glove, minced 2 pints grape tomatoes, halved 2 (about 1 pound total) zucchini, halved and thinly sliced 1 tablespoon torn fresh basil leaves, plus more for serving
Directions In a small bowl, combine ricotta, Parmesan and 2 teaspoons oil; season with salt and pepper.
In a large pot of boiling salted water, cook noodles according to package instructions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes and cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
Place some tomatoes on four plates; top with a noodle and a small spoonful ricotta, zucchini and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Lemony Bulgur Salad with Shrimp and Spinach - Courtesy of Food & Wine. Using pre-cooked shrimp and warm instead of boiling water to prepare the bulgur grain makes this salad the ultimate hot weather recipe.
Ingredients 1 1/2 cups coarse bulgur 1 teaspoon finely grated lemon zest 1/4 cup fresh lemon juice 3 tablespoons chopped dill 1/2 cup extra-virgin olive oil 1 pound large cooked shrimp, shelled 3 cups baby spinach 4 radishes, thinly sliced 2 tablespoons pine nuts Kosher salt and freshly ground pepper
Directions In a bowl, cover the bulgur with warm tap water. Let stand until the grains are tender, about 2 hours. Drain the bulgur well.
In a large bowl, whisk the lemon zest with the lemon juice and chopped dill. Whisk in the olive oil. Add the bulgur, shrimp, baby spinach, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.
Raspberry Ice - Courtesy of Real Simple. Incredibly light and deliciously chilling, this tart and tangy raspberry ice is the perfect end to your dinner.
Ingredients 1 cup water 1/2 cup sugar 3 cups raspberries 1/2 cup heavy cream
Directions In a small saucepan, combine water and sugar. Bring to a boil, stirring; let cool.
In a blender, puree raspberries with the sugar syrup. Strain into a loaf pan or shallow dish. Freeze until firm, at least 4 hours.
Whip heavy cream until soft peaks form. Using a fork, scrape the surface of the raspberry ice to create icy flakes; divide among bowls. Serve with the whipped cream and additional raspberries, if desired.