food

Stay cool with TODAY's No-Cook Week! Here's the shopping list for our easy, summery recipes

Aug. 3, 2014 at 10:49 AM ET

No-Cook Week shopping list
Lance Booth/TODAY

Who wants to stand in front of the stove in the August heat? Not us! We asked some of our favorite chefs and food bloggers to give us their recipes for main-course dishes that involve zero cooking—and we don't mean just the obvious sandwiches and salads. Ready to switch off your stove for a week? We've got your day-by-day dinner schedule planned out. If you want to get all the shopping done ahead of time (and dodge the heat altogether), here's what you'll need for all of our featured no-cook recipes. Download the full shopping list and recipes for the week!

Chilled sweet and sour cucumber noodles with shrimp, by Kelly Senyei of Just a Taste

2 medium cucumbers, peeled

1/2 cup diced red onion

1 pound cooked medium shrimp, peeled and deveined  

3/4 cup seasoned rice wine vinegar

2 1/2 teaspoons sugar

1/2 teaspoon crushed red pepper flakes (optional)

1 1/2 teaspoons white sesame seeds

Equipment: A mandoline (with julienne blade) or a spiralizer 


Chinese chicken salad with sesame dressing, by Kelly Senyei of Just a Taste

4 cups shredded precooked rotisserie chicken

3 cups shredded Romaine lettuce

2 cups shredded purple cabbage

2 scallions, thinly sliced (white and green parts)

1 medium cucumber, thinly sliced into batons

1/3 cup sliced almonds

1 cup crispy chow mein noodles

3 tablespoons sesame oil

1/4 cup seasoned rice wine vinegar

1/4 cup vegetable oil

2 Tablespoons sugar

1 teaspoon salt

1/4 teaspoon fresh black pepper


No-cook lasagna by Kelsey Banfield of The Naptime Chef

2 to 3 zucchini, cut lengthwise into 1/8-inch thick strips

2 cups fresh ricotta cheese

2 tomatoes, cut into 1/8-thick slices

Kosher salt

freshly cracked black pepper

2 tablespoons fresh basil pesto

2 cups packed fresh basil leaves 

2 large garlic cloves

½ cup pine nuts

½ cup freshly grated Parmesan cheese

¼ cup freshly grated Romano cheese

2/3 cup extra virgin olive oil


Fresh kale with tofu and spicy Sriracha dressing by chef Michael Ferraro of Delicatessen

8 oz firm tofu, large dice

1 teaspoon fresh lemon

1.5 teaspoon rice wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons silken tofu

1 tablespoon Thai chili sauce

1 teaspoon Sriracha

1 tablespoon rice wine vinegar

2 teaspoons mirin

1/2 clove garlic

1 teaspoon chopped shallots

1 teaspoon honey

1/2 lemon (juiced)

3 teaspoons vegetable oil

2 cups baby kale (chopped)

1/4 cup cashews

1/8 cup blond raisins

1/2 cup bean sprouts

1/4 cup shiitake mushrooms (thinly sliced)

1 tablespoon wasabi furikake seasoning, crushed (optional)


Tuna, tomato and summer squash napoleon by chef Ben Pollinger of Oceana

1 pound high-quality olive-oil-packed tuna

1 medium gold bar squash or yellow squash

1 medium zucchini

1 cup basil leaves, torn

½ cup parsley leaves, roughly chopped

¾ cup extra-virgin olive oil

¼ cup red wine vinegar

¼ tsp red chili flakes

1 large or 2 medium beefsteak tomatoes

1 cup cherry tomatoes, halved lengthwise

½ cup pine nuts

1 bunch arugula, cleaned


Figs stuffed with feta and wrapped with prosciutto, by chef Michael Psilakis of Kefi, Fishtag and MP Taverna

10 ripe black Mission figs

3 to 4 ounces feta cheese, in a block

2 small, picked sprigs of thyme, leaves only

Cracked black pepper

10 thin slices of prosciutto 


Cucumber-garlic tsatziki, by chef Michael Psilakis of Kefi, Fishtag and MP Taverna

1 English cucumber, peeled

10 cloves garlic, smashed and finely chopped

1 cup distilled white vinegar

4 shallots, thickly sliced

1 cup small, picked sprigs dill

2 ½ cups strained or Greek yogurt

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

Kosher salt and cracked black pepper


Roasted pepper and feta spread, by chef Michael Psilakis of Kefi, Fishtag and MP Taverna

Extra-virgin olive oil

Kosher salt and cracked black pepper

1 cup crumbled feta cheese

2 fire-roasted red bell peppers, store-bought, cut into strips

1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced

½ teaspoon dry Greek oregano

2 pinches ground coriander

2 pinches ground cumin

4 small, picked sprigs parsley

4 small, picked sprigs dill

1 tablespoon snipped chives or scallion greens, sliced

¼ teaspoon grated lemon zest


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