Delicious Recipes for When It's Too Hot to Cook 3

Slice thinly: Finely slicing vegetables such as beets, carrots, and zucchini makes them much more
delicate tasting to better tickle your palate.
Just add smoke: Infusing dishes with smoky ingredients like smoked paprika, smoked salmon, and
chipotle chile pepper in abodo sauce can add a lot of interest. Also, consider keeping some smoked
salt on hand to sprinkle on dishes like cold soups and crispy salads to make them pop.
Hooray for herbs: Summer is the perfect time to amplify salads, soups, and sauces with the sunniness
of fresh herbs like basil and mint. Save the dried stuff for your winter stews.
Spice it up: I always make sure to have a wide assortment of spices in the kitchen to enliven no-cook
dishes with their spicy, warming, or astringent personality. Many, such as cinnamon and cayenne, are
gaining attention in research circles for their antioxidant might.
Taste of Asia: I nd that classic Asian avors like sesame oil, sh sauce, and sweet chili sauce work
wonderfully in no-cook dishes. This perfect pairing is played out in many recipes in this book.
Go ahead and splurge: When you don’t cook the heck out of foods it’s harder to mask poor-quality
ingredients. So it’s worth paying a little extra for better quality when it comes to items such as canned
seafood, canned beans, and nuts, as that will most certainly bring better avors to the table. For
example, compare the taste of mass-produced canned tuna or salmon with that from a smaller-scale
business like Wild Planet. Once you do opt for better quality, it will be a challenge to go back.
Extra extracts: I keep a good selection of extracts such as vanilla, almond, and chocolate to punch
up my no-cook breakfast and dessert recipes. Nielsen-Massey has a big selection of these marvelous
avor boosters.
Zest for life: The grated outermost portion of limes, lemons, oranges, and other citrus fruits can
instantly add bright yet not overwhelming citrus avor to a variety of no-cook savory and sweet dishes.
When zesting, be careful to remove only the outermost layer of peel and not the white pith, which is
unpleasantly bitter. Since you will be eating the fruit peel, make sure to give citrus a good wash before
zesting and consider buying organic if you’re concerned about pesticide residues that may concentrate
in the rind.
Tools of the Trade
Outt your kitchen with these tools to get the most out of no-cook cooking and to speed up the prep
Blender: Like chocolate, not all blenders are created equal. When it comes to this kitchen workhorse,
you’ll get what you pay for. I can’t function in the kitchen without my trusty high-powered Vitamix, which
I re up several times a day for everything from smoothies to soups to homemade nut butters. If the
steep price tag is hard too swallow, just make sure to get a blender with an ice-crushing function and a
variable speed dial. A decent blender with some horsepower can be had for around a hundred bucks.
Chef’s knife: Inevitably, no-cook cooking can entail lots of chopping, slicing, and mincing. To greatly
ease your job and make it safer for your ngers, invest in a top-notch knife that is seriously sharp. Avoid
those cheap knife sets from the big box stores and visit a culinary store with a good selection of ne
knives from places like Germany and Japan. A chef’s knife, paring knife, and bread knife will cover