No-cook dishes perfect for hot summer days,
Aicebox cake with soft and crumbly cookie layers. A salad of cool watermelon and peppery arugula. A chilled grab-and-go breakfast.
Cook? Not us. Not when temperatures are expected to soar.
From cold soup to salads to desserts, these tasty offerings will cool you down without heating up your kitchen.
CHOCOLATE-MINT
ICEBOX CAKE
No need to turn the oven on for this chilled cake that brings some perfect sweetness for a hot summer day. It’s best to allow this to set overnight.
Serves: 10 / Preparation time: 20 minutes / Total time: 6 hours, 20 minutes
1 1/2 cups well-chilled heavy whipping cream
1/4 cup sugar
1/4 to 1/2 teaspoon mint extract 1 package (9 ounces) chocolate wafers
1 1/4 cups miniature chocolate chips
Mint leaves for garnish
In a large mixing bowl, beat the heavy cream, sugar and mint extract until stiff peaks form.
To assemble the cake: Spread each wafer with about 1 tablespoon of mint cream, forming about four stacks of six to eight cookies. Lay the stacks side by side on a sheet of wax paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 6 hours or up to 2 days.
To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife into 1-inch-thick slices.
Adapted from marthastewart.
com. Tested by Susan M. Selasky for the Free Press Test Kitchen. 360 calories (57 percent from fat), 23 g fat (13 g saturated fat), 36 g carbohydrates, 3 g protein, 162 mg sodium, 58 mg cholesterol, 2 g fiber.
GARDEN PANZANELLA
If you don’t have two—or threeday-old bread for this chopped Italian salad, dry the bread out in a 300-degree oven for 20 to 30 minutes. This is best served immediately.
Serves: 12 / Preparation time: 30 minutes / Total time: 45 minutes
If you are not using day-old bread, dry the bread slices in a 300-degree oven for 20 to 30 minutes. This salad is best served immediately.
SALAD
6 medium tomatoes, washed, cut into chunks
1/2 teaspoon salt 1-pound loaf of thick-crust bread or 1- or 2-day-old French baguette, cut into 1 1/2-inch cubes
1 medium cucumber, peeled if desired, seeded, cut into 1/2inch pieces
2 jarred roasted red peppers, coarsely chopped
1/2 medium red onion, thinly sliced
2 green onions, washed, thinly sliced
1/3 cup fresh chopped herbs such as basil, tarragon or oregano
Sea salt and freshly ground