Five Favorite No-Bake Recipes

Perfect heatless recipes to keep you cool during the summer months.

Jasmina Kuenzli

Web Exclusive

Is turning on the oven bringing the summer heat too close for comfort? Cool off with these five “heatless” recipes, no heat required.

1. Shrimp Summer Rolls

Serves four

This quick and easy recipe creates a sophisticated-looking dinner with minimal effort.

Ingredients:
12 ounces large cooked shrimp, thawed
1 1/2 cup bean sprouts
4 scallions, chopped
2 tablespoons fresh mint, chopped
1 tablespoon lime juice
6 8 1/2-inch rice-paper wrappers (usually found in the Asian section of supermarkets or at Asian food stores)

Directions:
Combine the shrimp, sprouts, scallions, mint and 1 tablespoon lime juice in a large bowl. Working with one wrapper at a time, soak them in a large bowl of very warm water until softened, about 30 seconds. Place the soaked wrapper on a clean, damp kitchen towel. Put 1/3 cup of the shrimp filling in the center, fold the wrapper over the filling and roll until it looks like those fancy rolls you see at restaurants.

2. Muffulatta

Serves four

Sandwiches can get boring, but with some choice cold cuts and a great sauce, these muffulattas are the go-to dish of the summer.

Ingredients:
3/4 cup assorted olives
1 medium carrot, grated
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
1 16-ounce ciabatta bread loaf
3 tablespoons coarse-grained Dijon mustard
1/2 pound thinly sliced deli porchetta
1 4-ounce package thinly sliced Italian chorizo
1 3-ounce package thinly sliced prosciutto
8 1-ounce provolone cheese slices
Kettle chips (side)

Directions:
Stir together carrot, basil, oregano, olives, olive oil and vinegar. Cut ciabatta loaf in half lengthwise. Scoop out soft bread from both halves, leaving a 1/2-inch thick shell. Reserve soft center of the loaf for another use, if desired. Spoon the mixture into the bottom half of the bread loaf and spread mustard on top half. Layer meats and cheese slices on top of the mixture. Cover with the bread top, mustard side down. Cut the loaf into wedges or slices. Serve. Childhood tip: Put kettle chips on the sandwich for a satisfying, salty crunch.

3. Roast Beef Salad with Goat Cheese and Balsamic Vinaigrette

Serves four

As someone who can eat an entire pizza by herself, I’m not usually one to go for salads. But this salad, with its goat cheese and roast beef, is surprisingly satisfying. It’s a great way to eat a salad without feeling like you’re on a diet, or like you’ll be hungry again in 20 minutes. I prefer spinach, but any type of greens will work.

Ingredients:
3 cups (1 small box) organic raw baby spinach
12 ounces sliced deli roast beef
1 large tomato, diced
1/2 red onion, sliced
4 ounces soft goat cheese, crumbled
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons
Dijon mustard
Salt and black pepper

Directions:
Divide the spinach, roast beef, tomato, onion and goat cheese among bowls. In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Drizzle over the salad.

4. Crab Rolls

Serves four

I added a lot of seafood to my picks because it’s perfect for summer dining. Eating crab reminds me of the beach, so I like to make it in the warmer months, especially when I’m longing for a night on the water. This recipe requires absolutely no cooking, and it’s a great quick recipe.

Ingredients:
1/2 pound lump or “special” crab meat
1/4 cup reduced-fat mayonnaise
4 radishes, chopped
1 stalk celery, chopped, plus 2 tablespoons celery leaves
1/2 Granny Smith apple, cored and chopped
2 tablespoons fresh lemon juice
Salt and black pepper
4 hot dog buns or sandwich rolls, split
Pickles and kettle-cooked potato chips, for serving (optional)

Directions:
In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple and lemon juice. Salt and pepper to taste. Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.

5. Chocolate Cream Pie

It wouldn’t be a complete article if I didn’t include a dessert recipe. I know none of us like to turn on the oven in the summer, so pie and ice cream are your best bets for a summer dessert. Check out this pie, which you can eat with reduced-fat options. It’s quick, it’s easy and it’s chocolate!

Ingredients:
Filling:
8-ounce reduced-fat cream cheese, softened
1/2 cup sugar
1/3 cup cocoa powder
1/3 cup fat free (skim) milk
1 teaspoon vanilla extract
1 cup whipped topping
Graham cracker crust:
1 1/2 cups graham cracker crumbs, finely ground (about 10 sheets of graham cracker. Put them in a sealed plastic bag and roll over them with a rolling pin.)
1/3 cup sugar
6 tablespoons butter, melted

Directions:
For the crust: Mix the graham cracker crumbs, sugar and butter. Press onto the bottom and sides of 8- to 9-inch pie pan. Refrigerate for 30 minutes before filling.
For the filling: Beat the cream cheese, sugar, cocoa powder, milk and vanilla extract until fluffy. Spread in the piecrust. Stir whipped topping then spread over the cream cheese layer. Top with shaved chocolate.