Keep your cool this summer with these no-cook summertime dishes that are simple, delicious, and packed with all the sunny season flavours we know and love—and a few you’ll want to get acquainted with!
We all love these lazy, sun-drenched summer days. It’s the perfect time for relaxing and soaking up the great outdoors. But the last thing we need is to be hot and bothered in the kitchen. Keep your cool this summer with no-cook summertime dishes.
These no-fuss meal ideas are designed for maximum flavour with minimal effort. From our delicious vanilla fruit dip for grazing and exciting chai lemonade for cooling to our uniquely flavoured, endlessly versatile three-pea salad and nourishing rainbow bowls, you can stay refreshed from prep to dessert.
Share all the al fresco fun by inviting your kids into the kitchen to help with the prep. (They don’t need to know it means less work for you!)
Have some ripe bananas you don’t want to waste? Instead of simply freezing them, why not use them in a simple yet delicious ice cream for a sweet dessert without the guilt? Ripe bananas not only add healthy sweetness but also blend beautifully, adding the perfect creaminess we all look for in an ice cream.
Need a midday break? This delicious spiced lemonade is the perfect pick-me-up for a quick afternoon reset. The beautiful warm spices we typically associate with the colder months don’t need to be forgotten in the summer. They pair beautifully with tropical fruits such as mango or papaya and can be enjoyed year-round. A fruity herbal tea also would work perfectly for a simple caffeine-free version.
Peas are a beautiful, bright reminder of summer, so this salad is the perfect side dish for a summer barbecue, or a light, fresh lunch. Peas are naturally sweet, so they’re a favourite with kids. The nuttiness of the dukkah adds flavour to the simple and subtle dressing, while the burrata provides depth, creaminess, and an element of decadence suitable for a lazy summer day.
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.