Recipe: No Cook Dinners

No-cook dinners
These fresh, healthy recipes turn down the heat for summer nights. These quick and easy recipes require little more than a knife and cutting board. Preserve precious nutrients and save energy as well as time!

When the weathers hot, sometimes the best antidote is a hassle-free, no-cook meal to keep the kitchen (and you!) cool. Try our quick and easy recipes that require little more than a knife and cutting board.

Tomato, Smoked Salmon, and Arugula StacksPrep 18 minutes
Serves 4 / This impressive-looking entre is deceptively simple. Add a slice of mozzarella or provolone if you like. Serve with whole-grain soda bread for a refreshing summer supper.
Ingredients
1 teaspoonDijon mustard 1 tablespoonwhite wine vinegar 1 1/2 tablespoonsextra-virgin olive oil 4 cupsarugula leaves 1/2 cupthinly sliced red onion 8 small (3-inch)tomatoes(each cut crosswise) 8 ouncessmoked salmon(divided into 16 portions)
Serves:4 people
This impressive-looking entre is deceptively simple. Add a slice of mozzarella or provolone if you like. Serve with whole-grain soda bread for a refreshing summer supper.
Directions
Whisk together mustard and vinegar in a medium bowl. Gradually whisk in olive oil. Add arugula and onion. Toss to coat. Arrange 2 tomato slices side by side on a dinner plate. Top each slice with one portion of smoked salmon, followed by a small portion of arugula salad, and then another tomato slice. Repeat. Top each stack with one last tomato slice, followed by a small portion of arugula salad. Repeat with remaining three dinner plates. Scatter any remaining arugula salad around tomato stacks and serve.

Baba Ghanoush and Cauliflower Salad Wrap Prep 22 minutes
Serves 4 / With half the sodium of two bread slices and one-third the sodium of a large flour tortilla, lavash is a smart choice for this hearty wrap. Look for baba ghanoush in the refrigerator section next to the hummus, or in the deli department.
Prep 22 minutes
Serves 4 / With half the sodium of two bread slices and one-third the sodium of a large flour tortilla, lavash is a smart choice for this hearty wrap. Look for baba ghanoush in the refrigerator section next to the hummus, or in the deli department.
3 cups (about 12 ounces) bite-size raw cauliflower florets
2 tablespoons lemon juice
teaspoon ground cumin
1 teaspoons paprika
4 (8×10-inch) sheets whole-wheat lavash (or 4 large whole-wheat tortillas)
1 cups baba ghanoush
1 cups thinly sliced fresh basil leaves
2 cups torn romaine lettuce leaves
1. Grate cauliflower using a grater or food processor (or pulse until coarsely chopped). Toss with lemon juice, cumin, and paprika. Set aside.
2. Place one sheet of lavash on a cutting board, short side facing you. Spread one-fourth of the baba ghanoush over the lavash. Scatter one-fourth of the cauliflower salad over the top, leaving a 2-inch empty border at the top of the lavash. Top cauliflower salad with one-fourth of the basil and lettuce.
3. Tightly roll the sandwich away from you into a roll. Cut roll on the bias into six slices and serve.
PER SERVING: 83 cal, 5g fat (2g mono, 2g poly, 1g sat), 0mg chol, 3g protein, 9g carb, 3g fiber, 133mg sodium

Caprese Panzanella
Prep 24 minutes
Serves 2 / This recipe makes excellent use of stale bread that would otherwise go to waste. Youll need the juiciness of the tomatoes to saturate the bread, so use diced tomatoes instead of cherry tomatoes. Try heirloom tomatoes for added color.

Serves 2 / This recipe makes excellent use of stale bread that would otherwise go to waste. Youll need the juiciness of the tomatoes to saturate the bread, so use diced tomatoes instead of cherry tomatoes. Try heirloom tomatoes for added color.
2 cups (about 10 ounces) diced, fresh tomatoes
3 cloves garlic, minced
16 large fresh basil leaves, torn
4 teaspoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
5 ounces day-old, whole-wheat baguette
6 ounces (about 1 cup) mini fresh mozzarella balls, quartered
1. In a medium bowl, toss together tomatoes, garlic, basil, vinegar, oil, salt, pepper, and oregano. Set aside for 10 minutes.
2. Tear baguette into bite-size pieces. Toss with tomato mixture. Divide among serving plates and top with mozzarella (adding this last retains its bright white color).
PER SERVING: 266 cal, 12g fat (6g mono, 2g poly, 5g sat), 27mg chol, 16g protein, 22g carb, 4g fiber, 562mg sodium

Antipasto Platter
Prep 25 minutes
Serves 6 / This heartier-than-appetizers antipasto (in Italian, before the meal), loaded with fiber and omega-3s, makes a delicious and effortless summertime dinner. It swaps commonly used tuna for sustainable, low-mercury sardines. Serve with pita bread or crostini.
An effortless summer meal, this healthy version of an Italian antipasto is loaded with fiber and omega-3s
Prep 25 minutes

Serves 6 / This heartier-than-appetizers antipasto (in Italian, before the meal), loaded with fiber and omega-3s, makes a delicious and effortless summertime dinner. It swaps commonly used tuna for sustainable, low-mercury sardines. Serve with pita bread or crostini.

1 medium fennel bulb (about 12 ounces)

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1/8 teaspoon sea salt

1/8 teaspoon ground black pepper

2 tablespoons extra-virgin olive oil

1 (15-ounce) can kidney beans, rinsed and drained

12 kalamata olives, quartered

1/4 cup finely diced red onion

3 tablespoons chopped fresh parsley

4 ounces bottled roasted red peppers, drained and cut into -inch-thick strips

1 (3.75-ounce) can water- or oil-packed sardines, drained, skeletons removed

3 tablespoons (3/4 ounce) shaved or coarsely grated Parmesan cheese

1. Remove fronds and long stalks from the fennel; discard or reserve for another use. Using a mandolin or sharp knife, slice the fennel bulb crosswise into very thin slices.

2. Whisk together lemon juice, mustard, salt, pepper, and olive oil. Mix half the dressing with the fennel, and the other half with the beans. Add olives, onion, and parsley to beans; mix.

3. Arrange beans on a serving plate. Mound fennel in the center of the beans. Drape roasted peppers over one-third of the beans. Cover another third with sardines. Sprinkle cheese over all. Serve right away or chill for up to 2 hours before serving.

PER SERVING: 330 cal, 13g fat (8g mono, 3g poly, 3g sat), 38mg chol, 19g protein, 35g carb, 11g fiber, 624mg sodium

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