Easy, no-cook recipes to help survive the heat wave

July 16, 2010 – www.theoaklandpress.com – by Jane Peterson – Zucchini also takes center stage along with summer squash and cucumber in Hiller’s Gazpacho Soup, a recipe shared by Peter Julian, corporate chef for Hiller’s Markets. He likes to make a nice big batch so he has plenty of meals for a few days. To vary it up a bit, he adds different sauces, seasonings and condiments to individual bowls.

If you haven’t noticed, it’s been a little hot outside lately. Maybe not hot enough to fry an egg on the sidewalk, but definitely too steamy to consider turning on the stove and heating up the house to make dinner.

So where does that leave you when 6 p.m. rolls around and everyone is clamoring a meal? Perhaps you’ll go fetch some takeout or dial up your favorite pizza place. Maybe you’ll decide to take the heat outside and fire up the grill or whip up a fresh salad. All these choices work well, but during an extended heat wave, you may want additional options. With a little creativity in the kitchen, it’s relatively easy to craft a tasty, satisfying meal that requires no heat source at all.

With produce at its peak, add some fresh vegetables to the main entrée on your dinner table with Zucchini Pasta with Marinara Sauce and Pine Nut Parmesan, a recipe courtesy of Cathy Lenard of Milford. She cleverly uses shredded zucchini to create “pasta” that is topped with a sauce consisting of sun-dried tomatoes, Roma tomatoes and a tantalizing blend of herbs and spices.

The meal can be tossed together in just 20 minutes or so and is a great way to utilize the zucchini that will be so abundant in home gardens by August. Lenard, a VegMichigan board member, said people will be “pleasantly surprised” how delicious this simple, no cook recipe truly is.

While it’s great and hearty enough for the main course, it can also be used as a side dish, she said.

Zucchini also takes center stage along with summer squash and cucumber in Hiller’s Gazpacho Soup, a recipe shared by Peter Julian, corporate chef for Hiller’s Markets. He likes to make a nice big batch so he has plenty of meals for a few days. To vary it up a bit, he adds different sauces, seasonings and condiments to individual bowls.

“It’s great for lunch, dinner or snack. It’s ice cold and refreshing,” he said.

Julian said they sell a lot of ready made entrees, deli salads, rotisserie chicken and lunchmeat at Hiller’s this time of the year as people turn to lighter, colder foods. These choices are reflected in the recipe he shares for Smoked Turkey Sandwich with Avocado. The hearty sandwich gets its pleasant flavors from smoked turkey, ripe avocado, English cucumber and your favorite vinaigrette.

The trick when assembling a sandwich is to place the meat and cheese on first, followed by the softer vegetables and finally the vinaigrette.

Change up the recipe by adding any vegetables your family likes or leave the meat off and make it a veggie sandwich altogether by adding roasted red peppers.

Julian likes to serve the sandwich alongside a simple green salad or the Gazpacho Soup.

If you’re in the mood for a fresh summer salad, check out Tuna Salad Siciliano, another recipe shared by Julian. It’s easy and uses ingredients that a lot of people have on hand in the kitchen at all times. That’s great because when you’re hot and tired from a day at the beach, you don’t want to think about dinner a lot. Complicated no, delicious yes.

For a dish with a lot of color and flavor, try Beet Casserole with Pepper Puree and Cashew Topping.

“It is such a pretty dish. I love the colors of it,” said Lenard, who submitted the recipe.

Keep the house cool and don’t work up a sweat cooking dinner with these refreshing, simple, no cook recipes:

Shredded zucchini becomes the “pasta” layer in this tasty no cook dish courtesy of Cathy Lenard of Milford.

Zucchini Pasta with Marinara Sauce and Pine Nut Parmesan

For the pasta:
3 medium zucchini, shredded or made into angel hair with a Saladacco

For the marinara sauce:
½ cup sun dried tomatoes, soaked in pure water for 30-60 minutes and drained
4 or 5 roma tomatoes
1 clove garlic
1 tsp. celtic sea salt
1 tsp. dried basil
½ tsp. dried oregano
1 Tbsp. fresh lemon juice
1 Tbsp. agave nectar
1 Tbsp. olive oil

For the pine nut Parmesan:
½ cup pine nuts, unsoaked
1 Tbsp. nutritional yeast

Wash and cut the zucchini into “pasta” by either shredding it or cutting into angel hair shape with a Saladacco. Lay it out on paper towels or a clean tea towel to absorb some of the moisture.

Combine all of the marinara sauce ingredients in a blender and process until fairly smooth.

Combine pine nut Parmesan ingredients in a small food processor and process until combined and slightly chunky.

Place zucchini “pasta” on a dish, top with marinara sauce and pine nut parmesan and enjoy! Serves 2.

Not only do you not have to turn on the stovetop to make this fresh soup, you actually have to use the refrigerator to chill it before serving it ice cold. The recipe is from Peter Julian, corporate chef for Hiller’s Markets.

Hiller’s Gazpacho Soup

1 medium zucchini
1 medium summer squash
1 English cucumber
32 oz. tomato juice
29 oz. can of tomato puree
28 oz. can of diced tomatoes
1 Tbsp. chopped garlic
1 Tbsp, sea salt
1 Tbsp. black pepper
Hot sauce, to taste

Chop vegetables by hand or by using a food processor. Add remaining ingredients. Mix well. Chill, then serve. Makes 12 servings.

Soak up the summer sun during the day with lots of swimming or boating and then head home to assemble this easy and hearty sandwich. The recipe is courtesy of Peter Julian, corporate chef for Hiller’s Markets.

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