Four Low-Cook or No-Cook Recipes to Try

Temperatures Are Heating Up, So Cool Your Kitchen Down

We’ve already had a few 80-degree days this spring, which has us itching to be outside and not standing in front of a hot stove preparing supper. Here are four low-cook or no-cook recipes that can be assembled quickly, packaged to go for a picnic, and enjoyed outside or in the comfort of your air conditioned home.

Protein Smoothie

Start your day off with a Protein Smoothie recipe from Millie’s Living Cafe. Packed with protein and naturally sweetened from the bananas and blueberries, it’s a morning wake-up that will keep you full—no scrambling of eggs required.

Ingredients:

• ¾ cup blueberries
• ¾ cup bananas
• 1 tbsp almond butter
• 1 scoop protein powder(i.e. Garden Of Life Vanilla Plant Protein)
• 1 ¼ cup cashew or almond milk

Directions:

1. Add all ingredients to a blender and blend until smooth.

Fresh Catch Summer Salad
Enjoy summertime on a plate with this refreshing, sweet, and delicious salad. Be sure to visit Marsh Roots Seafood, local fishmonger, for the freshest catch for this recipe!

Ingredients:

Fish:

• 1-2 lbs. fileted fish (black bass, speckled trout, etc.)
• 1 oz. Key West Blend Seasoning (available at Marsh Roots Seafood)
• 2 tbsp. Butter
• 1 lemon slice
• Salt and pepper to taste

Salad:

• 1 bag of spring mix
• 1 bag of arugula
• 1 pint strawberries, sliced
• 4 oz goat cheese, crumbled
• 1 cup candied pecans, crushed
• Sunflower sprouts or your favorite microgreens

Dressing:

• ⅔ cup olive oil
• 3 tsp. lemon juice
• 1 tbsp honey
• 1 shallot, finely diced
• Salt and pepper to taste

Directions:

1. Grab your favorite fish filet from your favorite local seafood market (Read: Marsh Roots Seafood Company). Rinse and pat dry—always make sure while patting dry to feel for bones along the spine of the filet and remove if necessary.
2. Once patted down, coat evenly with Key West seasoning and salt and pepper on both sides. Drizzle with olive oil. Slice butter and lemon. Add butter directly onto the filet and then add lemon slices. 
3. Wrap in foil and cook in the oven at 350º for 20-25 minutes or on the grill. You can also pan roast in a cast iron pan on the stove top with a little olive oil to avoid the filet sticking to the pan.
4. While the fish is cooking, make your dressing by adding the dressing ingredients to a bowl or mason jar. (We always do this in case there is any left over, then just cap and throw it in the fridge. Ready to pour on tomorrow’s salad!) 
5. Once added, whisk together well and add salt and pepper to taste. Set aside.
6. Assemble your salad with your bed of fresh greens, sliced strawberries, goat cheese, and crushed candied pecans. Add the fish filets and pour the dressing.

Salami and Cheese Bites
This no-cook, 4 ingredient snack is wonderful when you’re craving something special but only have a few minutes to prep. Creamy, smokey gouda is stacked on a toothpick with savory salami, marinated artichoke hearts, and just a bit of fresh, herbaceous basil. This recipe is great sharing with friends, or for an impromptu cocktail hour served with your favorite fancy drink!

Ingredients: 

• 8 oz. smoked gouda cheese
• 6 oz. quartered marinated artichoke hearts, drained
• 12 slices thinly sliced salami
• Fresh basil leaves
• Black pepper

Directions:

1. Cut away any wax rind on the cheese and cut the block into bite sized cubes, about ½ inch each.
2. Skewer a basil leaf and artichoke heart onto a toothpick. Fold a piece of salami twice, then skewer the salami onto the toothpick. Last, skewer the cheese on the toothpick. Repeat until all ingredients are used.
3. Sprinkle lightly with black pepper and serve.

Notes:

For even more flavor in each bite, add a small slice of sun-dried tomato. Store in an airtight container in the refrigerator for 3-4 days.

Stone Fruit Caprese and Grilled Chicken

This recipe is the perfect combination of sweet and savory. It’s a lovely gluten free dinner for summertime!

Ingredients:

Balsamic Chicken Breasts

• 1.5 lb chicken breasts
• 1 Tablespoon olive oil
• 3 Tablespoons balsamic vinegar
• 1/2 teaspoon Italian seasoning

Caprese Toppings

• 4 apriums
• 1 small bunch fresh basil
• 4 ounces prosciutto
• 4 ounces mozzarella cheese (either buy mozzarella pearls or slice into bite sized pieces)
• 2 Tablespoons balsamic reduction or use balsamic vinegar
• salt and pepper to taste

Directions:

Prepare the Chicken

1. Preheat your grill to medium, about 375F. Trim the chicken breasts and gently pound them to a uniform thickness.
2. Whisk the oil and vinegar together and drizzle over the chicken breasts in a rimmed dish. Sprinkle with the Italian seasoning and cover. Marinate the chicken for at least 30 minutes.
3. Brush the grill with a little oil and lay the chicken breasts with space between them on the grill. Cook for about 5 minutes, turn, and cook for another 5 minutes or until cooked through.

Do the Prep Work

1. Meanwhile, wash and dice the apriums. Slice the basil. Get the prosciutto, balsamic reduction and mozzarella cheese out of the fridge.

Assemble & Serve

1. Arrange the cooked chicken breasts on a large platter and top with the diced apriums, mozzarella pearls, slices of prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately.