Step Away From the Stove

Food: Recipes

During the dog days of summer, when it’s too hot to move, let alone turn on the oven, these genius recipes will save supper


By Chatelaine Staff
Photos by Sian Richards Food Styling by Ashley Denton Prop Styling by Jen Evans

Cold Noodles with Shrimp + Peaches

Active | 10 min Total | 10 min

Ingredients

  • 250 g mung bean thread noodles
  • ¼ cup lime juice
  • 1 tbsp brown sugar
  • 1 tbsp hot chili-garlic sauce
  • 1 tbsp fish sauce
  • 340 g cooked, peeled medium shrimp
  • 2 ripe peaches, thinly sliced
  • ¼ cup finely shredded basil
  • ¼ cup chopped cilantro
  • 1 red chili, thinly sliced (optional)

  1. Pour boiling water from a kettle over noodles in a large bowl, until covered. Let stand until tender, about 8 min. Drain; rinse well with cold running water; drain again.
  2. Stir lime juice with sugar, chili-garlic sauce and fish sauce in a large bowl until sugar is dissolved. Add noodles, shrimp, peaches, basil, cilantro and red chili.

Serves 4

Per serving 344 calories, 19 g protein, 64 g carbs, 1 g fat, 2 g fibre, 565 mg sodium. Excellent source of vitamin B12.

Modern Tuna-Cobb Salad

Active | 15 min Total | 15 min

Ingredients

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup crumbled gorgonzola or stilton
  • 2 tbsp finely chopped chives
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 8 cups baby spinach or arugula
  • 1 avocado, peeled and cut into thin wedges
  • 340 g canned chunk white tuna in water, drained
  • 170 g multicoloured cherry tomatoes, halved
  • 3 slices prosciutto, each sliced into 4 strips

  1. Stir mayo with sour cream, gorgonzola, chives, water and lemon juice in a large bowl. Season generously with fresh pepper. Add spinach and toss until coated. Divide among 4 plates. Top with avocado, tuna, tomatoes and prosciutto.

Serves 4

Per serving 399 calories, 26 g protein, 10 g carbs, 29 g fat, 5 g fibre, 920 mg sodium. Excellent source of vitamin A.

Pea & Smoked Salmon Open-Face Sandwich

Active | 15 min Total | 15 min

Ingredients

  • 2 cups frozen peas, thawed
  • 1 avocado, chopped
  • 125 g cream cheese, coarsely diced
  • 2 tbsp lemon zest
  • 1 tbsp lemon juice
  • 8 slices dark rye bread
  • 300 g smoked salmon, sliced
  • ¼ cup pea shoots
  • 2 radishes, sliced
  • 1 tbsp chopped dill
  • 4 lemon wedges

  1. Whirl peas with avocado, cream cheese, lemon zest and lemon juice in a food processor until combined.
  2. Spread 1/4 cup pea mixture over each bread slice. Top with smoked salmon slices, then pea shoots and radishes. Sprinkle with dill. Season with fresh pepper. Squeeze a lemon wedge over each sandwich before serving.

Serves 4

Per serving 379 calories, 22 g protein, 26 g carbs, 22 g fat, 9 g fibre, 888 mg sodium. Excellent source of vitamin B6.

Miso Couscous-Tofu Bowl

Active | 25 min Total | 25 min

Ingredients

  • 1 ½ cups boiling water
  • 1 cup couscous
  • 3 tbsp miso paste, preferably white
  • 2 tbsp maple syrup
  • 4 tsp rice vinegar
  • 2 tsp sesame seeds
  • 350 g extra-firm tofu
  • 4 cups mixed salad greens
  • 1 avocado, thinly sliced
  • 2 medium carrots, grated
  • 1 cup basil or mint leaves
  • black sesame seeds (optional)

  1. Pour boiling water from a kettle over couscous in a large bowl. Cover with a kitchen towel and let stand for 5 min. Fluff with a fork.
  2. Whisk miso with maple syrup, vinegar and sesame seeds in a bowl. Reserve 1/3 cup. Slice tofu into 16 strips, then stir into remaining dressing until well coated. Toss mixed greens and couscous with reserved dressing in a large bowl. Divide among 4 wide bowls. Top with tofu, avocado and carrots. Sprinkle with basil and black sesame seeds.

Serves 4

Per serving 431 calories, 22 g protein, 54 g carbs, 16 g fat, 8 g fibre, 550 mg sodium. Excellent source of folate.

Chicken & Kimchee Lettuce Wraps

Active | 15 min Total | 15 min

Ingredients

  • ¼ cup apple cider vinegar
  • 2 tbsp honey
  • 1 ½ cups kimchee, thinly sliced
  • 1-kg rotisserie chicken, skin and bones discarded, shredded (about 4 cups)
  • 8 to 12 iceberg lettuce leaves

  1. Whisk vinegar with honey in a large bowl. Add kimchee and chicken. Toss to coat.
  2. Scoop kimchee mixture into lettuce leaves to serve.

Serves 4

Per serving 271 calories, 32 g protein, 13 g carbs, 9 g fat, 2 g fibre, 918 mg sodium.

Kale Salad with Creamy Cashew Dressing

Active | 30 min Total | 35 min (plus overnight soaking)

Ingredients

  • ⅔ cup raw cashews
  • ¾ cup water
  • ¼ cup lemon juice
  • 1 ½ tsp Dijon mustard
  • ¾ tsp honey (optional)
  • ½ tsp salt
  • 1 bunch kale, thinly sliced, about 8 cups
  • ¼ cup canned chickpeas, drained and rinsed
  • 1 carrot, peeled and grated
  • 2 gala apples, sliced, about 3 cups
  • 1 avocado, finely chopped
  • ½ cup crumbled goat cheese (optional)
  • 1⁄3 cup dried cherries
  • ¼ cup pepitas

  1. Soak cashews in water, covered, overnight. Pour cashews and liquid into a blender along with lemon juice, Dijon, honey and salt. Season with fresh pepper. Whirl until very smooth. It should measure about 1 1/3 cups.
  2. Cover kale with hot water in a large bowl for at least 1 min. Drain and squeeze kale dry. Return to bowl. Add chickpeas, carrot, apples, avocado, goat cheese, dried cherries and pepitas. Drizzle with cashew dressing. Toss to coat.

Serves 4

Per serving 411 calories, 12 g protein, 47 g carbs, 23 g fat, 11 g fibre, 388 mg sodium. Excellent source of vitamin B6.