Beat the heat with main dishes, sides, and desserts that are meant to be enjoyed chilled.
July 28, 2008
1 of 26Randy Mayor
Seared Tuna and Radish Salad with Wasabi Dressing
Seared Tuna and Radish Salad with Wasabi Dressing Recipe Add fresh tuna to your diet using a recipe that calls for minimal cooking. Searing the tuna seals in the juices and flavor, so make sure the skillet is hot when you add the steaks. They only need to cook about two minutes per side, so your kitchen will stay cool.
Butter-Crunch Lemon Bars Recipe A buttery, crunchy pastry crust forms the base for a tangy lemon filling. You can substitute fresh orange juice and grated orange rind for lemon, if you wish. These are best served chilled.
7 of 26Photo: Jennifer Causey; Styling: Missy Neville Crawford
Yogurt "Romesco" Dip
Yogurt "Romesco" Dip Recipe Grill the bell pepper half with Friday night dinner until it's nicely charred, peel and chop it, and then refrigerate in a zip-top plastic bag. It'll be ready to go for this quick dip served with Saturday lunch.
8 of 26Photo: Antonis Achilleos; Styling: Gerri Williams
11 of 26Photo: Hector Sanchez; Stylist: Buffy Hargett
Blueberry-Cheesecake Ice-Cream Pie
Blueberry-Cheesecake Ice-Cream Pie Recipe No cooking is needed to make this simple Blueberry-Cheesecake Ice-Cream Pie. Just be sure to freeze Blueberry-Cheesecake Ice-Cream Pie after adding each layer to ensure easy assembly and a layered look.
15 of 26Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Orzo Salad Recipe If you do decide to heat the grill for your main dish, serve a cool side dish like this orzo salad. Feta cheese, parsley, and balsamic vinegar add bright flavor to the cooked pasta. Make ahead and chill for an hour before serving. To serve it as a main dish, add leftover chicken and toss well.
16 of 26Charles E. Walton IV
Brownie Ice-Cream Sandwiches
Brownie Ice-Cream Sandwiches Recipe Fruit cobblers and chocolate pies always have a place the dessert buffet, but when the heat of summer is on, serve a frozen ice-cream sandwich. Follow the recipe to make the brownies from scratch or substitute your favorite box mix.
17 of 26Photo: Brian Woodcock; Styling: Lindsey Lower
Grilled Gazpacho Recipe Grilling adds a smoky dimension to Spain's favorite chilled summertime soup. The trick is to grill the veggies over a screaming-hot fire, just long enough to char the exterior while leaving the vegetables raw in the center.
18 of 26Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas
Blueberry-and-Kale Grain Salad
Blueberry-and-Kale Grain Salad Recipe Trust us--you're going to want to try this crunchy, sweet, and salty combo. Any variety of kale will do, and feel free to sub cooked farro, wild rice, or quinoa for the wheat berries.
19 of 26James Carrier
Shrimp and Scallop Ceviche
Shrimp and Scallop Ceviche Recipe Start the cooking process by boiling the seafood for a few minutes, then douse the shrimp and scallops in cold water and let the citrus juice takeover. The lime juice slowly finishes "cooking" the seafood as it chills overnight.
20 of 26Monica Buck
Poached Pear, Macadamia, and Spinach Salad with Goat Cheese
21 of 26Photo: Iain Bagwell; Styling: Mary Clayton Carl
No-Bake Peach Pie
No-Bake Peach Pie Recipe This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit.
Curried Chicken Salad Recipe Just because you want to keep the kitchen cool doesn't mean you can't have some heat in your dinner. Curry powder adds a spicy kick to this fruit-packed version of chicken salad–It's loaded with grapes, apples, pineapple, and lemon juice.
Avocado and Shrimp Sushi Recipe Invite friends into the kitchen and have fun making your own sushi. Set up rolling stations and use cooked shrimp to speed along preparation time. Pour individual soy sauce bowls, hand out chopsticks, and enjoy.
26 of 26Thomas J. Story
Chilled Corn Soup
Chilled Corn Soup Recipe Take advantage of summer's fresh produce and serve a flavor-packed soup that won't leave you overheated. The corn only needs three minutes to cook, so boil it quickly, purée, and chill for about three hours, or overnight if you prefer.