Summer meals? Don’t sweat it!

There’s no doubt about it, summer is hot. With temperatures soaring, the last thing people feel like doing is breaking a sweat in a sweltering kitchen.

In fact, cooking indoors on a hot day does more than heat up you and your kitchen. It also causes a home’s air conditioner to work harder and run longer to cool down the house, leading to higher energy costs.

The solution? No-cook meals. These simple meals offer delicious flavors while giving you and your energy bill a break. Using simple ingredients, they often take less time to prepare than meals that require sautéing, roasting or baking. Many of the ingredients, particularly fruits and vegetables, are in their raw form, providing full nutritional benefits.

They’re also a creative way to use leftovers. Not sure what to do with the rest of that rotisserie chicken? Make some chicken wraps or chicken salad, or toss it in a fresh summer salad with strawberries and goat cheese.

Whether they are salads, sandwiches, soups or wraps, no-cook meal options are endless.

Garden Fiesta Tuna Pockets

Ingredients

15-ounce can of low-sodium black beans, drained and rinsed

10-ounce can of tuna, packed in water, drained

1 onion, diced

1 bell pepper, diced

1 carrot, diced

¾ cup corn kernels

2 tablespoons lime juice

1 tablespoon canola oil

1⅓ tablespoons chili powder

⅔ tablespoon garlic powder

3 whole-wheat pita pockets

Directions

In a mixing bowl, combine all ingredients except for the pita pockets. Mix thoroughly to combine.

Divide the tuna mixture equally, and serve in pita pockets.

—Recipe courtesy of Virginia Cooperative Extension

Prosciutto Salad

Ingredients

1 pound cantaloupe, sliced thin juice of ½ a lemon

½ pound prosciutto, sliced thin

1 cup mozzarella balls

2 tablespoons fresh basil, chopped

1 cup arugula

1-2 tablespoons balsamic glaze

Directions

In a large bowl, toss cantaloupe slices with lemon juice. Layer with the basil, arugula, prosciutto and mozzarella. Drizzle with balsamic glaze just before serving.

—Recipe adapted from the North Carolina Cooperate Extension

Turkey Apple Brie

Sandwich

Ingredients

8 slices multigrain bread

1 cup baby spinach

¼ cup red onion, sliced thin

8 ounces deli-sliced roasted turkey

4 tablespoons honey mustard

1 red apple, cored, cut in half, and sliced ½ of an 8-ounce wheel of brie cheese, thinly sliced

Directions

Lay the bread on a cutting board in two rows of four slices.

On four of the bread slices, place a small handful of spinach and top with a few slices of red onion.

On the same slices, layer on the turkey and spread 1 tablespoon of honey mustard. Place the apple and brie on the turkey, and top each one with a slice of bread.

—Recipe courtesy of the National Turkey Federation

Strawberry Gazpacho

Ingredients

1 medium tomato, coarsely chopped

½ English cucumber, peeled and coarsely chopped

½ medium red bell pepper, seeded and coarsely chopped

1 pound ripe strawberries, hulled and halved

½ teaspoon minced garlic

½ teaspoon chopped thyme

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

6 strawberries, sliced

Directions

Using a food processor, add tomato, cucumber and bell pepper, and pulse until finely chopped. Transfer to a bowl.

Add strawberries to the food processor, and pulse until finely chopped. Add berries to the tomato mixture, stirring to thoroughly combine. Reserve 1 cup.

Return the remaining mixture to the food processor along with the garlic and thyme, and process until pureed. Return the mixture to a bowl, and add olive oil, vinegar, salt and pepper and reserved cup of strawberry mixture. Cover and chill 4-8 hours. Garnish with sliced strawberries.

—Recipe courtesy of Chef Tammy Brawley on Real Virginia bit.ly/43Hkge4

Scan the QR code or visit the web page below to watch Chef Tammy Brawley of Real Virginia prepare this delicious strawberry gazpacho!