It's sizzling outside. Why make it that way inside? That's why all these recipes bypass the stove, microwave, induction burner and grill.
Just chop, drizzle or blend. Then chill.
GREEN PEA SALAD
Here, the traditional pea salad is upgraded with fresh herbs, fennel seed, lemon zest and feta cheese. Adapted from "The Spice Kitchen," by Sara Engram and Katie Luber with Kimberly Toqe (Andrews McMeel, 2009).
14 ounces defrosted frozen peas or freshly shelled peas (not cooked)
3/4 cup feta cheese, crumbled
3 shallots cut into small dice
5 to 6 tablespoons regular or low-fat mayonnaise
1 teaspoon freshly chopped tarragon
1 teaspoon fennel seed
Finely grated zest of 1/2 lemon
Freshly ground black pepper
1. Combine the peas, feta and shallots in a mixing bowl.
2. Stir together the mayonnaise, tarragon, fennel seed and lemon zest in a medium bowl.
3. Add the mayonnaise mixture to the pea mixture, stirring gently to incorporate. Season with salt and pepper to taste.
This is a version of a salad that New York chef-restaurateur Jonathan Waxman is known for. Chef-restaurateur and Food Network celeb Michael Symon fell in love with it when he tasted it. It's important to salt the zucchini 10 to 15 minutes before serving it; that will help extract moisture yet leave some crunch. Salt the zucchini too early, and that crunchy texture will be lost. Adapted from "Michael Symon's Live to Cook," by Michael Symon with Michael Ruhlman (Clarkson Potter, 2009)
MAKE AHEAD The vinaigrette can be made up to a few hours in advance. The zucchini and yellow squash can be cut into thin slices up to 1 hour before you salt them; cover with a damp paper towel and let them sit at room temperature.
2 medium zucchini (about 12 ounces total), trimmed, then cut crosswise into very thin slices (preferably using a mandoline)
3 medium yellow summer squash (about 1 1/2 pounds), trimmed, then cut crosswise into very thin slices
1 tablespoon plus 1/4 teaspoon kosher salt
1 teaspoon minced garlic
1 small shallot, cut crosswise into very thin slices
Finely grated zest and freshly squeezed juice of 3 lemons (2 tablespoons zest, 3/4 cup juice)
1/2 cup extra-virgin olive oil
1/3 cup slivered or sliced almonds
1/3 cup chopped fresh dill (a scant 1 ounce)
1. Combine the zucchini and yellow squash in a colander in the sink. Sprinkle 1 tablespoon of the salt over the mixture. Toss to coat; let the mixture sit for no longer than 15 minutes. Rinse lightly and drain.
2. Combine the garlic and shallot in a large bowl. Sprinkle with the remaining 1/4 teaspoon salt and whisk in the lemon zest and juice. Whisk in the oil in a steady stream, then add the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic).
3. Add the zucchini and squash to the dressing, and toss to coat evenly. Serve immediately. Makes 4 to 6 servings.
PINEAPPLE, RED CABBAGE AND ONION SALAD
Use a pineapple that is slightly underripe for this Indonesian-inspired dish; its sharpness will hit the right notes. Adapted from "Ani's Raw Food Asia," by Ani Phyo (Da Capo Lifelong Books, 2011).
For the dressing
1 teaspoon apple cider vinegar
2 teaspoons agave nectar
1/4 teaspoon fine sea salt
1 or 2 pinches freshly ground black pepper
2 tablespoons extra-virgin olive oil
For the salad
2 cups torn red leaf lettuce
1 cup shredded red cabbage
1 cup peeled, diced fresh pineapple (see note above)
1/2 cup tomato wedges (from small tomatoes, such as plum or grape)
Kernels from 1 ear fresh corn (1 to 1 1/2 cups)
1/4 medium sweet onion, cut into thin rings
1. For the dressing: Whisk together the vinegar, agave nectar, sea salt and pepper in a liquid measuring cup, then gradually whisk in the oil to form an emulsified dressing.
2. For the salad: Toss together the lettuce, cabbage, pineapple, tomato wedges, corn and onion in a salad bowl, then pour the dressing over and toss to coat evenly.
3. Divide among individual plates; serve immediately.
Makes 4 servings.