Recipes: 31 No Cook Meals - FYI

 

No-Cook Meals

Spicy Southwestern Chicken Tortillas: Whisk together mayonnaise and some chipotle in adobo. Fold in shredded cooked chicken, thawed corn kernels, and black beans. Spoon into flour tortillas and top with salsa.
Scallop Ceviche: Toss thinly sliced sea scallops with lime juice, orange juice, thinly sliced red onion, a little olive oil, and a generous amount of chopped parsley.
Peking Chicken: Brush store bought crêpes with hoisin sauce, and roll them around shredded chicken and scallions.
Ham and Cheese Rolls: Lay thin slices of ham on a work surface and top with a mixture of ricotta, a little Parmesan and pepper. Top that with thinly sliced roasted red peppers and roll up.

Mezze Platter: Place store-bought stuffed grape leaves on a platter along with a mound of hummus drizzled with olive oil, bread with taramosalata (blended red caviar, lemon juice, scallions & olive oil), and some olives.

No-Cook Soups

Chilled Cucumber Soup: Peel and seed 2 large cucumbers and place in a blender along with a little red onion, some white vinegar, walnuts, olive oil, dill, and sour cream; puree and chill. Serve with smoked salmon on thin slices of buttered dark bread.
Gazpacho: Place some seeded tomatoes in a food processor along with onion, cucumber, red bell pepper, sherry wine vinegar, olive oil, salt and pepper. Pulse until chunky and chill. At serving time, spoon blue corn tortilla chips, shredded Jack cheese, thinly sliced scallions, and jalapeño slices.
White Bean Soup: Combine a couple of cans of white beans with some tomato-vegetable soup to thin. Add thinly sliced smoked and cooked chicken sausage and a dollop of pesto. Drizzle with olive oil and top with grated Parmesan cheese.

No-Cook Salads

Rice Salad: Season leftover or takeout rice with a mixture of rice vinegar and a little sugar. Add frozen shelled edamame that have been thawed and soaked in hot water. Drain and add sliced scallions, diced avocado, and chopped cilantro.
Mediterranean Bulgur Salad: Soak bulgur wheat in very hot water until tender. Drain well and add canned or jarred caponata, fresh chopped basil, and rinsed and drained canned chickpeas.
Shrimp and Hearts of Palm Salad: Buy large cooked shrimp and toss with diced red and yellow peppers, lime juice, a touch of honey, a little olive oil and sliced hearts of palm.
Chicken and Rice Salad: Toss takeout or leftover rice with some carrot juice and olive oil. Add diced cooked chicken, shredded carrots, scallions, and thinly sliced snow peas.

Thai Roast Beef Salad: Whisk together some fish sauce, lime juice, a touch of sugar, and vegetable oil. Add thin strips of roast beef, shredded cabbage and carrots, halved grape or cherry tomatoes, diced mango, and cilantro leaves.
Greek Salad: Toss some chunks of Feta cheese in a bowl along with cucumbers, tomatoes, olives, fresh mint, fresh dill, sliced romaine lettuce, oil and vinegar.

Tofu and Snap Pea Salad: Whisk together some soy sauce, a little brown sugar, orange zest, a crushed garlic clove, and a little toasted sesame oil. Cut medium-firm tofu into large chunks, add to the mixture and let soak overnight until most liquid has been absorbed. Serve tofu on a bed of greens along with roasted cashews, raw sugar snap peas, and remaining marinade.
Panzanella (Bread Salad): In a bowl, combine some diced fresh tomatoes, diced mozzarella, fresh basil leaves, white beans, and dried bread; toss with olive oil and vinegar.
Goat Cheese Salad: Cut rounds of goat cheese and roll in toasted nuts. Serve on a bed of greens with plum slices and vinaigrette dressing.
Rice and Bean salad: Whisk together some olive oil, a little red wine vinegar, chile powder, ground cumin, coriander, and oregano. Fold in some cooked rice (takeout or leftover), red beans, pepper Jack cheese, diced red and green bell peppers, and avocado.
Herring, Beet and Apple Salad: Combine sour cream, yogurt, mayo, and horseradish to make a dressing. Add sliced canned beets, diced apples, and pieces of herring.
Spring Vegetable Salad: Combine drained and rinsed canned artichoke hearts, with thawed frozen peas, mint or basil, slices of ricotta salata, and baby greens; toss with a vinaigrette.

Asian Chicken Salad with Peanut Dressing: Combine peanut butter, a little honey, garlic, soy sauce, cilantro, and rice vinegar in a food processor and puree -- thin with a little water if necessary. Add shredded roast chicken and serve on shredded romaine lettuce topped with scallions and peanuts.

Spinach, Chickpea, and Parmesan Salad: Whisk together lemon juice and olive oil. Place fresh spinach in a bowl along with chickpeas, thinly sliced mushrooms, shards of Parmesan, and cracked pepper. Serve with breadsticks or toasted flatbread.
Peas, Cheese, and Mint Salad: Make a mixture of mayo, a little lemon juice, some mustard, and mint. Toss with a diced sharp Cheddar cheese, thawed frozen peas, and soft coarsely chopped sun dried tomatoes.
Smoked Salmon Salad: Make a dressing with a little cream cheese thinned with milk, and a little lemon juice, and olive oil. Add capers, diced red onion, wedges of tomato, bagel chips, and strips of smoked salmon.

Stuffed Avocados: Make a tuna salad with tuna packed in olive oil, mashed anchovies, a little diced red onion, diced cucumbers, and a little mayo. Spoon into avocado halves.

No-Cook Sandwiches

Chicken-Pesto Sandwiches: Spread baguettes with cream cheese and top with arugula. Toss sliced rotisserie chicken with store bought pesto and spoon on top of cream cheese mixture.
Pan Bagnat: Toss canned tuna packed in olive oil with some capers, olives, and a little giardiniera (pickled vegetables). Place on the bottom of a loaf of bread that's had some of its dough removed. Top with the remaining bread, wrap tightly and refrigerate, weighted down under a heavy can for several hours.

Muffaletta: Cut a large round loaf of country bread in half and scoop out some of the dough. Take some tapenade and add some finely chopped carrot and cauliflower and thin it with a little olive oil. Spread on the bottom of the bread and top with slices of salami, mortadella, and a young provolone. Top with more olive spread and close sandwich. Wrap sandwich tightly, place on a baking sheet, and refrigerate overnight weighed down with a heavy can.

Cheese and Chutney Sandwich: Combine jarred chopped mango chutney with cream cheese and spread on both sides of a ciabatta loaf. Top with thinly sliced sharp Cheddar and pickles.

Fig and Prosciutto Sandwich: Spread slices of whole grain bread with fig preserves jazzed up with a splash of vinegar. Top with thin slices of prosciutto.

Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.

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