A full menu of no-cook dishes

Heirloom Tomatoes, Cannellini Beans and Snap Peas

12 ounces (about 2 medium) ripe heirloom tomatoes, hulled and cut into bite-size pieces

2 tablespoons extra-virgin olive oil

½ teaspoon salt or 1 teaspoon kosher salt

6 ounces snap peas, ends trimmed and pods thinly sliced on a bias (about 1 cup)

1½ cups drained and rinsed canned white beans, such as cannellini (from a 15-ounce can)

1/3 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise (chiffonade), or more as needed

2 ounces fresh goat cheese

Combine the tomatoes, oil and salt in a mixing bowl, stirring gently to incorporate.

Add the snap peas, beans and most of the basil, then crumble the goat cheese over the top. Give the salad a gentle stir, sprinkle with the remaining basil and serve. The salad, minus its basil and goat cheese, can be refrigerated a day in advance.

Serves 4

Nutrition | Per serving (using kosher salt): 210 calories, 9 g protein, 19 g carbohydrates, 11 g fat, 3 g saturated fat, 5 mg cholesterol, 380 mg sodium, 6 g dietary fiber, 4 g sugar

From cookbook author and Clarkson Potter editorial director Raquel Pelzel

Avocado-Crab Rolls

Avocado makes a creamy and pretty mayo alternative in this 10-minute recipe, letting the taste of the crabmeat shine through.

Although this is a no-cook recipe, a butter-toasted bun wouldn't be heresy.

Flesh of 1 ripe Hass avocado

2 tablespoons fresh lemon or lime juice

½ teaspoon salt or 1 teaspoon kosher salt

8 ounces lump crabmeat, picked over to remove any cartilage or shell

2 tablespoons thinly sliced chives or scallions

4 hot dog buns or brioche buns, preferably split on top

Small green leaf lettuce leaves

12 sprigs cilantro, for garnish

Combine the avocado, 1 tablespoon of the lemon juice and ¼ teaspoon of the salt in a medium bowl. Use a fork to mash the mixture until it is semi-smooth, with some chunks.

Gently fold in the crabmeat, the chives or scallions and the remaining citrus juice and salt.

Line the buns with the lettuce leaves. Divide the avocado-crab mixture evenly among them. Top each portion with cilantro sprigs.

Serve right away.

Serves 4

Nutrition | Per serving: 240 calories, 16 g protein, 29 g carbohydrates, 9 g fat, 2 g saturated fat, 75 mg cholesterol, 670 mg sodium, 3 g dietary fiber, 6 g sugar

From Raquel Pelzel

Cauliflower 'Couscous' With Herbs

½ medium head of cauliflower, separated into florets (or 10 ounces of frozen/defrosted cauliflower couscous; see note)

1 medium red bell pepper, halved, seeded and finely chopped

1 medium cucumber, peeled, halved lengthwise, seeds scooped out and cucumber finely chopped

¾ cup fresh herbs, such as basil, cilantro, fennel fronds, mint, parsley or tarragon, or a combination thereof)

3 scallions, white and light-green parts, finely chopped

1 tablespoon mirin

1 tablespoon fresh lemon juice, or more as needed

1 teaspoon ground coriander

½ teaspoon salt or 1 teaspoon kosher salt, or more as needed

3 tablespoons extra-virgin olive oil

1/3 cup roasted, salted sunflower seeds

Place the cauliflower florets in a food processor; pulse for six or eight 1-second pulses, until they are fine-textured and look like couscous. Transfer to a mixing bowl.

Add the bell pepper, cucumber, herbs, scallions, mirin, lemon juice, coriander and the salt, stirring to incorporate. Add the oil and stir until everything is well seasoned; taste to make sure, and adjust as needed.

Note: A quick side dish gets even quicker when you can pick up the cauliflower already broken down to a couscous consistency - typically found these days in the refrigerated or frozen produce section. The dressing components go right into the salad.

Stir in most of the sunflower seeds. Serve with the remaining sunflower seeds sprinkled over the top.

Serves 4

Nutrition | Per serving: 200 calories, 4 g protein, 12 g carbohydrates, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 380 mg sodium, 4 g dietary fiber, 5 g sugar

From Raquel Pelzel

Lentils With Hot-Smoked Salmon

One 15-ounce can lentils, drained and rinsed

3 radishes, trimmed and cut into thin rounds

1 tablespoon capers, drained and coarsely chopped

2 tablespoons finely chopped fresh dill

1 tablespoon sherry vinegar

¼ teaspoon salt or ½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

8 ounces hot-smoked salmon, skin and pinbones discarded (see note)

Combine the lentils, radishes, capers and dill in a mixing bowl. Drizzle with the vinegar, then season with the salt and pepper, stirring to incorporate. Add the oil and toss to coat.

Cut the salmon into 4 equal portions, or flake the salmon into the lentil salad and toss gently to incorporate, then divide among individual plates.

Note: Hot-smoked salmon has a flakier, more "roasted" texture than cold-smoked, lox-style salmon, though in a pinch, the latter works just fine. Here, it can be flaked apart or chopped and then folded into the salad, or you can simply serve it alongside the lentils.

Serves 4

Nutrition | Per serving (using kosher salt): 210 calories, 17 g protein, 15 g carbohydrates, 9 g fat, 2 g saturated fat, 15 mg cholesterol, 770 mg sodium, 8 g dietary fiber, 2 g sugar

From Raquel Pelzel

No-Bake Coconutter Fudge Bars

Chopped dried cherries enhance the chocolaty flavor and richness of this easy dessert or snack.

The chocolate does need to be melted in the microwave, so we can't honestly call this a no-cook recipe. But making it won't heat up your kitchen, and that's the goal.

1½ cups roasted, salted peanuts

¼ cup Dutch-processed cocoa powder (unsweetened)

1/8 teaspoon salt or ¼ teaspoon kosher salt

1¼ cups dried cherries

2 tablespoons creamy peanut butter (optional)

8 ounces semisweet chocolate, finely chopped

2/3 cup low-fat coconut milk

1½ tablespoons liquefied coconut oil

Flaked sea salt, for garnish (optional)

Combine the peanuts, cocoa powder and salt in a food processor; pulse about 10 times (1-second pulses), until finely ground. Add the cherries; pulse about 6 times, until you can squeeze the mixture together without it breaking apart easily. If it seems loose, add the peanut butter and pulse to bind and incorporate.

Line a quarter baking sheet with parchment paper. Spread the peanut mixture in the pan. Place a sheet of plastic wrap on top of the peanut mixture, and, using the bottom of a measuring cup, press it into a solid and even layer. Freeze until set, about 15 minutes.

Place the chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring between each, until the chocolate is completely melted; this should take a total of about 1½ minutes.

Whisk in the coconut milk and coconut oil until smooth, then pour the mixture over the frozen peanut-mixture base, spreading it in an even layer. Sprinkle with flaky salt, if using, and freeze for at least 20 minutes before cutting into 24 squares. The assembled bars are easier to handle with at least 20 minutes of chill time. Store or pack them in a single layer; wrapped well (once they are firm), they can be frozen for up to 1 week.

Makes 24 small squares

Nutrition | Per piece (using kosher salt): 140 calories, 4 g protein, 13 g carbohydrates, 9 g fat, 4 g saturated fat, 0 mg cholesterol, 40 mg sodium, 1 g dietary fiber, 9 g sugar

From "Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight From the Oven," by Raquel Pelzel (Workman, 2017).