Content tagged with “No-cook” (Page 5)

Raspberry Limeade
Pressing the raspberries through a fine-mesh sieve will get every drop of juice into this refreshing limeade while...

Quick Cucumber Kimchi
While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are...

Peach Frozen Yogurt
We like to use chopped frozen peaches, but you can use frozen berries or whatever frozen fruit you have on hand in this...

Adobo Rub
Try this spicy Mexican rub on grilled chicken, steak or tofu.

Snow Peas with Creamy Ranch Dressing
Low-fat mayo and nonfat buttermilk keep this ranch dressing low in fat and calories. It’s great with raw snow peas or...

Snow Pea & Carrot Salad with Miso-Tamari Dressing
Perk up your dinner salad by tossing greens with snow peas, carrots and a tangy dressing.

Individual Cherry-Blueberry Trifles
Easy as can be, these layered cherry-blueberry trifles are a simple make-ahead dessert. We like to use fresh fruit when...

Cherry-Vanilla Bean Milkshake
So thick you’ll need a straw and a long spoon to enjoy this frosty cherry-vanilla milkshake.

Cherry Ice Cream Pie with Chocolate Cookie Crust
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun...

Cherry Cream Cheese
Make your own flavored cream cheese by stirring in fresh, in-season cherries. We like the flavor of black cherries, but...

Creamy Herbed Dressing
Use this light and creamy herb dressing to dress coleslaw, cucumber salad, potato salad or simple mixed greens. Feel...

All-Purpose Vinaigrette
Use this vinaigrette to dress any combination of mixed greens. Recipe by Nancy Baggett for EatingWell.

Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet...

Greek Salad with Sardines for Two
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...

Greek Salad with Sardines
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...

Pistachio-Mint Pesto
A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.

Grainy Mustard Sauce
Pass this mustard sauce at the table to top your pot roast. Spread it on bread and add leftover meat for a sandwich the...

Avocado Ice Cream
This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.

Date Bran Jingle Balls
Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in...

Pickled Beet Salad
Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside...

Compote of Red & Green Grapes
Tossed with fresh orange zest and juice, fresh grapes make a delicious dessert. Serve with amaretti cookies to soak up...

Tuscan White Bean Spread
Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell...

Salad of Avocado & Romaine with Black Olive Dressing
In this Middle-Eastern-inspired fruit and vegetable combination, the loamy flavor of black olives balances the richness...

Crab Salad in Pita Pockets
A fresh, lively dressing of ginger, jalapeño and lime juice replaces mayonnaise in this luxurious crab salad sandwich.