Thursday, July 14, 2011

No-Cook Meals From Real Simple

I have to admit I have not tried any of these recipes, but they are looked so light and delicious I had to share!  Real Simple Collections are one of my favorite places to look for recipes and ideas because they cook the same thing ten different ways or they give you ideas for holidays and themes and everything under the sun.  The magazine is also great, and I love flipping through it's lovely pages :)  Here is just a sample of what they are highlighting today, but make sure you check it out for yourself!

They are all No-Cook for your simple enjoyment!

Lemony Shrimp Salad with Cous Cous

Lemony Shrimp Salad With Couscous

Ingredients

1 cup couscous
kosher salt and black pepper
1 1/2 pounds cooked peeled and deveined shrimp
1/2 pound snap peas, trimmed and cut into bit sized pieces
1 pint cherry tomatoes, halved
3/4 cup town fresh basil leaves
2 scallions, thinly sliced
1 tablespoons olive oil
2 teaspoons finely grate lemon zest, plus 3 tablespoons fresh lemon juice

Directions

  1. Place the couscous in a large bowl. Add 1 cup very hot tap water and ¼ teaspoon each salt and pepper. Cover and let sit for 5 minutes; fluff with a fork.
  2. Meanwhile, in a medium bowl, combine the shrimp, snap peas, tomatoes, basil, scallions, oil, lemon zest and juice, ¾ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Serve over the couscous.

Peach and Raspberry Parfaits

Peach and Raspberry Parfait

Ingredients

2 Peaches, cut into 2 1/2 inch pieces
1 1/2 cups raspberries
1 tablespoons sugar
1 tablespoon fresh lemon juice
1 pint vanilla ice cream

Directions

  1. In a large bowl, combine the peaches, raspberries, sugar, and lemon juice and let sit, tossing once, for 20 minutes.
  2. Scoop the ice cream into bowls or glasses and top with the fruit mixture.

Grilled Mahi Mahi with Grapefruit Salad 

Grilled Mahimahi With Grapefruit, Avocado, and Watercress Salad

(allright - this one has one element of cooking)

Ingredients

1 1/2 pounds skinless mahimahi, cut into 8 pieces
1 teaspoon plus 2 tablespoons extra-virgin olive oil
kosher salt and pepper
1 grapefruit
1 tablespoons fresh lime juice
2 teaspoons honey
1 scallions thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)
1 avocado, cut into 1-inch pieces
1 baguette, sliced (optional)

Directions
  1. Heat grill or grill pan to medium-high. Rub the fish with 1 teaspoon of the oil and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
  2. Grill the fish until opaque throughout, 5 to 6 minutes per side.
  3. Meanwhile, with a knife, cut away the peel and white pith of the grapefruit. Cut the fruit into ¼-inch-thick rounds.
  4. In a small bowl, combine the lime juice, honey, scallions, ½ teaspoon salt, ⅛ teaspoon pepper, and remaining 2 tablespoons of oil.
  5. Divide the mahimahi, watercress, avocado, and grapefruit among bowls and drizzle with the dressing. Serve with the bread, if desired.

I can promise you I will be making all of these in the not-so-distant future.  Report back if you try them and like them!  Enjoy the summer and cool off friends :)

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