When the weather is hot, I don't usually want to eat hot food at night. Here are some recipes that require no cooking, but they do require a food processor.
This first one is a dip which is served room temperature. It would be good on toasted bread or pita chips and even with crudites like carrots, cucumber and red bell peppers.
Kalamata White Bean Dip
1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1-1/2 cups cooked beans 1 tbsp Kalamata olive brine 2/3 cup pitted Kalamata olives, well-drained 1 clove garlic, roughly chopped Tiny pinch of fine salt 3 tbsp olive oil, plus more for serving 10 twists of f reshly ground black pepper Optional garnish: A couple of fresh basil leaves, very thinly sliced Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using. -kwc This recipe can be used as a salad dressing, but it would also be a good marinade for chicken.
Cilantro Lime Dressing 1/2 cup extra-virgin olive oil 1/2 cup lime juice (from about 4 to 6 limes) 1 cup loosely packed cilantro (mostly leaves, small stems are okay, from about 1 small bunch) 1 tbsp honey or maple syrup, to taste 1 tsp Dijon mustard 1/2 tsp ground cumin Scant 1/2 tsp fine salt, to taste 1 clove garlic, roughly chopped Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes Optional, for creamy dressing: add 2 tablespoons tahini or 1/2 cup whole-milk Greek yogurt In a food processor or small blender, combine all of the ingredients. Process until the mixture is completely smooth with tiny flecks of cilantro.
Taste and adjust as necessary— if the dressing is overwhelmingly tart, add more honey by the teaspoon. If it tastes a little bitter or needs extra oomph, add another pinch or two of salt. For more spice, add a pinch of red pepper flakes. Blend again. -kwc Okay I lied. This one requires some cooking, but not much. Plus, we all need a new way to use up zucchini when there's too much of it or too many friends bringing it to you. As with all recipes season to your liking. Taste it and see what it needs then pulse a few times.
Roasted Zucchini Dip 5 small zucchini (about 2 pounds), trimmed and halved lengthwise 4 cloves garlic, woody ends trimmed but left in the papery skins 2 tbsp plus 1 teaspoon extra virgin olive oil, divided, plus more for serving 1/2 tsp red pepper flakes 1/2 tsp black pepper 2 tbsp lemon juice 1/2 tsp sea salt, plus more to taste 2 tbsp basil leaves, torn or cut chiffonade Preheat oven to 400. On a large rimmed baking sheet, toss zucchini with 2 tablespoons olive oil, and turn to coat. Lay skin side down; sprinkle cut side with red pepper flakes and black pepper. Tuck garlic cloves, cut side down into a little pocket of foil. Drizzle with 1 teaspoon olive oil and wrap tightly. Lay the foil packet on the baking sheet.
Roast zucchini and garlic for 20 minutes. Remove garlic and set aside to cool. Continue roasting zucchini for 20-25 minutes more, or until it's puffed and golden. Turn off heat and leave zucchini in the oven for 15-30 minutes.
Push the garlic out of its papery skin and into the bowl of a food processor; tip any olive oil in too. Add the zucchini, lemon juice, and sea salt. Pulse to blend, just until mixture is reduced and velvety. Add more lemon or salt to taste.
Spoon into a bowl and serve with basil and a drizzle of olive oil, if desired.
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