No-Cook Dishes for Hot Days; Read on for Quick, Refreshing Recipes!
There’s no need to forego a delicious meal just because it’s too hot to turn on the stove or oven. We’ve compiled some quick, and healthy dishes that are perfect for a heatwave!
Corn & Black Bean Tacos
All the great flavor & textural elements of your favorite tacos, but our version is ready in minutes with zero time at the stovetop!
Ingredients
2 cups Pinwheel Local Corn kernels (frozen)
¼ cup chopped cilantro
zest from medium lime + 2 tablespoons lime juice
½ cup crumbled feta
Two 10 oz. pouches Your Organics Ready to Eat Black Beans, rinsed and drained
1 small red onion, chopped
1 tablespoon ground cumin
Salt and black pepper, to taste
10 small round corn tortillas
1 large avocado, sliced into thin strips
Optional garnishes: 1 medium jalapeño pepper, seeded and minced radishes, salsa and/or hot sauce
Instructions
Stir together the frozen corn kernels, cilantro, lime zest & juice, black beans, chopped onion, cumin and salt and pepper in a microwave-safe bowl. Heat in the microwave for approx. 2 minutes, stirring once, until warmed evenly. Mix in the feta cheese.
To warm the tortillas: stack on a plate and cover with a damp paper towel; microwave for 1 min. or until the stack is warmed through.
Spread corn/black beans mix down the middle of each tortilla. Place a slice of avocado to the side of the beans and top with the optional jalapeno, radishes, salsa and/or hot sauce, if using.
Chickpea Salad Wrap
Creamy and smooth like an egg salad, with more texture and tang, but fewer calories!
Instructions
Combine chickpeas and avocado in a bowl. Smash with a fork or potato masher until it is pretty creamy with a few chickpea chunks remaining.
Add mayo, mustard, red onion, garlic salt, salt, pepper and hot sauce (if using) to the bowl and stir to combine. Taste and adjust seasonings as needed.
To assemble, spread half of the chickpea mixture down the center of each tortilla. Top with spinach and wrap up like a burrito. Cut in half and serve.
Ingredients
Two 10 oz. pouches Your Organics Ready-to-Eat Chickpeas drained, rinsed
1 avocado
2 tbsp mayo (regular or vegan)
2 tsp yellow mustard
1/4 red onion diced
pinch of garlic salt
salt & pepper to taste
hot sauce to taste (optional)
fresh spinach
2 large tortillas
Tuna & Green Bean Salad
This is a light and balanced summer salad, reminiscent of a Tuna Nicoise salad, that will satisfy your hunger without leaving you overly full.
Instructions
Heat frozen green beans with 2 tbsps of water in a microwave-safe bowl for 2-3 minutes until just cooked through. Drain the beans and season with 1/2 tsp salt and some fresh ground pepper .
Transfer the green beans to a large platter, then scatter the red onions and big chunks of tuna on top along with some of the oil from the can.
Drizzle with lemon juice and lots of extra virgin olive oil, then sprinkle with salt and pepper. Top with capers, olives, tomatoes and/or boiled egg, if using. Scatter the parsley leaves over the salad. Serve right away.
Ingredients
1 lb Pinwheel Local Green Beans (frozen)
salt, pepper
1/4 – 1/2 small red onion, thinly sliced
two 5-oz cans tuna in olive oil (oil from cans reserved)
juice of 1 lemon (or more to taste)
Extra virgin olive oil for drizzling
1/4 cup Italian flat leaf parsley leaves
Optional Toppings:
2 tbsp capers
handful of pitted kalamata olives
boiled egg
handful of cherry tomatoes, cut in half
Blueberry Fruit Salad with Tequila-Lime Dressing
Imagine a blueberry margarita in the form of a healthy, refreshing dessert!
Instructions
Allow the blueberries & mango to thaw in a colander for about 15 minutes. Put the blueberries, kiwi or raspberries, and mango in a medium serving bowl.
Combine the sugar, tequila, and lime zest in a 1-quart saucepan and bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat and stir in the lime juice.
Pour the warm syrup over the fruit and toss very gently. Cover and refrigerate until cold, at least 1 hour. Gently toss again before serving. Top with lime garnish if using.
Ingredients
¾ lb. (2 cups) fresh or Pinwheel frozen blueberries
4 medium kiwi, peeled, halved lengthwise, then sliced crosswise (or ¾ cup fresh raspberries)
1/2 cup granulated sugar
1/4 cup 100% agave tequila
Zest from 2 medium limes + 2 tablespoons lime juice
Optional Garnish: thin slices of lime cut in half
5 Minute Mango-Lime FroYo
Four ingredients and a quick blitz in the food processor and you've got what just might become your new favorite summer dessert!
Ingredients
2 cups Pinwheel mango chunks (frozen)
2 Tablespoons honey or agave nectar
1/4 cup (2oz/57g) plain yogurt (greek, non-fat or full fat)
1 Tablespoon fresh lime juice
Zest of 1 fresh lime
Instructions
Add the frozen mango, honey or agave, yogurt and lime juice into a food processor/blender.
Process until creamy, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps left.
Grate over the zest of 1 lime and stir in with a spatula
Transfer to an airtight freezable container and freeze for a minimum 6 hours but preferably overnight. Store it in the freezer for up to 1 month.
