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Video: Cook a summer dinner without turning on the stove

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    >>> when it comes to cooking in the summer the last thing you want to do in the hot summer is turn on the stove.

    >> so kelsey came up with three no heat no cook recipes to help you keep your cool. good to see you.

    >> thank you these are delicious, and easy and no oven required.

    >> perfect.

    >> we have this amazing tomato and peach salad we'll dress up. we have a quarter cup of fresh basal leaves. then i have a chal lot in there. away we go and you have a booufl basil vinegarette.

    >> it's so simple.

    >> and you know what's in it.

    >> exactly. this is a basil vinegarette going over the top and then crumbled feta as well.

    >> you don't have to turn on a stove for that.

    >> what guest won't be impressed with that?

    >> i'm impressed. all right. great as an appetizer. very impressive.

    >> look how skinny she is now.

    >> amazing.

    >> oh gosh. this is a green godess spread.

    >> let me see that.

    >> do you want that.

    >> it's not done yet.

    >> look at this, great crab meet.

    >> i like to eat before they go to break.

    >> go crazy. but this is great for a party and great for entertaining. you can have a couple of these for a weeknight meal.

    >> you're done and then for dessert.

    >> the finale. it's the only cake you don't bake in the oven.

    >> it's old school.

    >> old school retro, it's peanut butter which we're all fans of here today, freshed whipped cream.

    >> what's the caky part?

    >> it's the chocolate cookies you layer in between. you pop it in the refrigerator or freezer overnight and you have a delicious icebox cake .

    >> my grandmother used to make the icebox cake .

    >> go crazy al.

    >> we'll share.

    >> it's really good.

    >> i want one of these because they're just that delicious.

    >> these are just three examples but there's a lot of things you can do without the stove, the oven.

    >> absolutely. who wants to turn the oven on in the summer anyways.

    >> it's amazing.

    >> when does she start on the voice.

    >> september 23rd .

    >> we'll get that in whenever we can.

    >> we'll be back in a moment. but first this is

TODAY recipes
updated 7/29/2013 8:08:58 AM ET 2013-07-29T12:08:58

Recipe: Peach salad with tomatoes, feta and basil vinaigrette

  • Basil vinaigrette
  • 1/4 cup torn fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup good-quality sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, roughly chopped
  • Kosher salt and cracked black pepper
  • Salad
  • 1 1/2 pounds heirloom tomatoes, roughly chopped
  • 4 to 5 ripe peaches, sliced into wedges
  • 1/2 cup crumbled feta cheese, for garnish

For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.

For the salad: Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

Serving Size

Makes 6 servings

Recipe: Green goddess crab tapas

  • Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 avocado, chopped
  • 1/2 cup fresh parsley leaves
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons fresh tarragon leaves
  • 2 lemons, zest of 1, juice of both
  • Crostini
  • Pre-made crostini
  • 1 pound Dungeness crab meat, picked for shells (jumbo lump can be substituted)
  • Smoked paprika, for finishing
  • Sea salt, for finishing

For the dressing: Put the mayonnaise, sour cream, avocado, parsley leaves, chives, tarragon leaves, lemon zest and lemon juice in a food processor and process until smooth.

Spread the dressing, generously, onto the crostini, and then top with a nice pile of crab and sprinkle with some smoked paprika and sea salt.

Serving Size

Makes 24 tapas

Recipe: Chocolate peanut butter and banana icebox cake

  • 1/2 cup smooth peanut butter
  • 2 1/2 cups cold heavy cream
  • 1/2 cup confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • Two 9-ounce packages chocolate wafer cookies
  • 5 bananas, sliced, plus more for garnish

In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup of the heavy cream until light and fluffy, and then set aside. Make sure the whipping attachments are clean, and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in three parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.

In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.

Serving Size

Makes 8 servings

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