Estimated read time: 5-6 minutes
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No Cook Meals
with Chef Antonio Palacios
Shrimp and Cucumber Stuffed Avocados
Ingredients:
• Citrus Dressing
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon fine sea salt
• 1 teaspoon sugar
• Salad
• 1 cup frozen precooked baby shrimp (about 6 ounces)
• 3 tablespoons chopped fresh mint, more for garnish
• 1/4 cup chopped fresh cilantro, more for garnish
• 2 ounces queso fresco or mild feta cheese, crumbled, more for garnish
• 1/2 medium cucumber, peeled, seeded and diced
• 1 medium tomato, diced
• 2 avocados
• 4 cups shredded romaine
Method:
To make the dressing, whisk together orange juice, lime juice, zest, pepper, salt and sugar in a small bowl. Set aside.
Pineapple Cucumber Gazpacho
Ingredients:
• 3 cups chopped pineapple (from about 1/2 pineapple)
• 1 large cucumber, peeled, seeded and chopped
• 1 1/2 cup pineapple juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice
• 1 jalapeño pepper, halved and seeded
• 1/2 teaspoon fine sea salt
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped macadamia nuts
• 2 tablespoons finely chopped cilantro
Method:
Combine pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt in a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.
No-Cook Zucchini Noodle Salad
Ingredients:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons minced fresh marjoram or oregano
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 2 pounds zucchini and/or yellow summer squash
• 1 (4-ounce) jar pimientos, drained
Method:
In a large bowl, whisk together oil, vinegar, marjoram, salt and pepper until blended.
Homemade Ginger Ale
Ingredients:
• 1/4 cup diced fresh ginger
• 2 cups sugar
• Ice cubes for serving
• Sparkling water, chilled, for serving
Method:
Combine ginger, 2 cups water and sugar in a medium saucepan. Set over high heat and bring to a boil, stirring to dissolve sugar. Reduce the heat to medium and simmer for about 10 minutes. Let cool, then strain syrup through a fine-mesh strainer. Syrup will keep in an airtight container in the refrigerator for up to 1 week.
Watermelon Aqua Fresca
Ingredients:
• 6 pounds seedless watermelon, cut into 2-inch pieces
• 1 tablespoon lime juice
• 1 tablespoon agave nectar or honey
• Ice cubes, for serving
Method:
In a blender, combine half of the watermelon and 1 cup cold water and blend until smooth. Pour through a strainer into a pitcher; discard solids. Repeat with remaining watermelon and 1 cup cold water. You should have about 8 cups juice. Stir in lime juice and agave and refrigerate for at least 1 hour. Serve well-chilled over ice.
Spiced Iced Tea Punch
Ingredients:
• 10 whole cloves
• 4 cinnamon sticks
• 8 cups apple juice
• 8 blueberry or blackberry tea bags
• 1 Navel orange, cut crosswise into rounds
Method:
Wrap cloves and cinnamon sticks in a piece of cheesecloth or a coffee filter and secure with kitchen twine. Bring apple juice and spices just to the boiling point. Remove from heat and add tea bags. Steep for 4 to 6 minutes then remove tea bags. Let cool to room temperature, then refrigerate until cold. When ready to serve, remove spices. Pour into ice-filled glasses and garnish with orange slices.
Honeydew Green Tea
Ingredients:
• 4 cups honeydew melon chunks (about 1 1/4 pounds), plus more for garnish
• 1 (64-ounce) bottle unsweetened green tea, divided
• 1 (3-inch) piece fresh ginger, roughly chopped
• 1/4 cup wildflower honey, plus more to taste
Method:
Put honeydew, 2 cups of the tea and ginger into a blender and purée until smooth and frothy. Strain through a fine mesh sieve, discard any remaining pulp and transfer honeydew-tea mixture to a large pitcher. Stir in remaining tea and honey, chill and serve over ice, garnished with honeydew.
Smokey Nectarine Punch
Ingredients:
• 1/4 cup sugar
• 1 tablespoon fresh thyme leaves, plus sprigs for garnish
• 2 large or 3 medium nectarines, halved and pitted, plus nectarine slices for garnish
• 1 (750-ml) bottle sparkling wine, such as Cava or Prosecco, chilled
• Ice cubes for serving
Method:
Prepare a grill or grill pan for medium-high heat cooking. Meanwhile, combine sugar, thyme leaves and 1/4 cup water in a small saucepan. Set over high heat and bring just to a boil, stirring to dissolve sugar. Let cool to room temperature.
