Give the grill and oven a break and beat the heat by serving dinners that don't require any cooking.
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Serve the best of summer veggies in a colorful salad that's packed with flavor. Lemon, honey, Dijon mustard, and fresh basil form a tart dressing that's drizzled on a fresh corn, succulent crabmeat, and hearty tomato salad. Both light and fresh, this meal is the perfect meal for a warm summer day.
Photo: Leigh Beisch
Immersing delicate raw fish in aromatic citrus juices is an innovative way to slowly cook fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce. The citrus juices "cook" the fish in about an hour, so put this recipe together when you get home then enjoy some downtime on the porch before dinner.
Recipe: Peruvian Ceviche
Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
Apricot-Nut Turkey-Salad Sandwiches
Use pre-cooked turkey breast to update the classic salad sandwich. The combination of crunchy cashews, sweet apricots, and low-fat yogurt adds a great finishing touch to this delicious sandwich. Serve on pumpernickel bread for extra flavor.
Photo: James Carrier
Smoked Salmon Bagel
Bagel stackers aren't just for brunch anymore, especially when you pile them high with tasty ingredients. Rich, buttery smoked salmon not only makes the perfect accompaniment to a warm bagel, but it's rich in protein, healthy fats, and vitamin D. Finish the bagel with chive cream cheese, crunchy red onion, cucumber, and salty capers.
Recipe: Smoked Salmon Bagel
Photo: Lee Harrelson
Chipotle Chicken Taco Salad
Serve a zesty salad packed with a chipotle chile, cumin, and cilantro dressing. The smokiness of the chipotle brings out the rich flavors of the roasted chicken breasts. Using pre-cooked chicken breasts means this Mexican-inspired salad can go from kitchen to table in just minutes.
Recipe: Chipotle Chicken Taco Salad
Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the soup cold for a light refreshing lunch or with a mixed green salad for a filling dinner. Put the soup together the night before you plan to serve it and let it chill, covered, until it's time to eat.
Recipe: Chunky Gazpacho
Photo: Iain Bagwell; Styling: Dan Becker
Mango Avocado Shrimp Salad
Zesty and filling, this no-cook salad combines fresh summer ingredients–mangoes and avocadoes, with a quick three-ingredient dressing. Fresh chiles add a bright kick of spice to the finished dish. Chill for about an hour to let the flavors marry.
Recipe: Mango Avocado Shrimp Salad
Photo: Randy Mayor; Styling: Melanie J. Clarke
White Bean and Roasted Chicken Salad
Users raved about this 5-ingredient salad that combines pre-cooked chicken breasts with white beans and fresh basil. For a quick finishing touch, drizzle with a lemon, vinegar, and Dijon mustard dressing and serve with a glass of iced tea or white wine.
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