Three no-cook meal recipes by Mindy Kobrin - FOX 35 News Orlando

Three no-cook meal recipes by Mindy Kobrin

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Healthy and quick non-cook recipes for a super-hot day by Mindy Kobrin, lifestyle and entertaining expert at Meals on Heels

Prepared in 10 minutes or less.


4 cups (approx. 1½ lbs) cubed seedless watermelon, diced
3 large tomatoes, diced
½ jalapeno, habanero, or serrano chile, seeded and diced
½ cup blanched almonds
1 lime zested and juiced
¼ cup olive oil
2 Tbs minced red onion
1 cucumber, peeled, seeded and finely chopped
Salt and fresh ground pepper

Shot glasses
*Entertaining Option: Skewers of grape tomatoes and cucumber slices inside each glass topped with basil and feta crumbles.


Puree in a blender or food processor the watermelon, tomatoes and chile.

Add lime zest, juice and olive oil to mixture. Pulse until well combined.

Gently fold in the minced red onion and chopped cucumber. Season with salt and fresh ground pepper to taste.

Chill for an hour before serving. Pour watermelon gazpacho into shot glasses and garnish with skewers and crumbled feta.

Prepared in 15 minutes or less.


6 oz fresh Feta
2 oz reduced fat cream cheese, softened to room temperature
1/2 tsp salt
1/4 tsp ground pepper
1 garlic clove, peeled and minced
Juice of 1 lemon + zest
1/3 cup olive oil
2 lbs ripe cherry and heirloom tomatoes, halved
1 large shallot, peeled and finely chopped
2 Tbs red wine vinegar
1/3 cup olive oil
1 baguette cut diagonally into 20 ½-inch slices, toasted
4 Tbs fresh basil, cut into long thin strips (chiffonade)


Preheat oven to 400°F.

Lightly toast baguette slices.  Remove toasted crostini from oven and allow to cool.

In a small mixing bowl, combine Feta, softened cream cheese, salt, pepper, garlic, lemon juice and zest and two tablespoons olive oil.  Set aside.

In a separate large bowl, combine shallot, red wine vinegar and olive oil.  Allow to macerate for 5 minutes.  Add cherry tomatoes and three tablespoons fresh basil. Toss gently to combine and set aside for 5-10 minutes.

Spread Feta mixture atop each crostini.  With a slotted spoon, top each crostini with tomato mixture.  Garnish with remaining basil.  Serve immediately.  Serves 8.


Prepared in 20 minutes.


1 red onion, thinly sliced
¼ cup red wine vinegar
1 lbs seedless cucumbers, cut into discs
1 garlic clove, peeled and minced
3 large heirloom tomatoes, sliced
5 Roma tomatoes, cut into wedges
2 pints cherry tomatoes, halved
½ cup fresh squeezed lime juice, divided into 2 portions
4 Tbs extra virgin olive oil, divided into 2 portions
½ tsp Kosher salt
¼ tsp ground pepper
½ bunch of chives, cut into match-stick size pieces
¼ cup fresh tarragon leaves, chopped
¼ bunch fresh dill, chopped
1 cup fresh cilantro leaves, chopped
1 cup fresh flat-leaf parsley, chopped
1/2 cup fresh mint, chopped


Combine sliced onion with red wine vinegar in a small bowl. Set aside for 15-20 minutes. Drain.

Gently toss with your hands the marinated onions, cucumbers, garlic, tomatoes, fresh lime juice, olive oil, salt and pepper in a large bowl. Transfer to a serving platter.  Add fresh herbs and remaining half of lime juice and olive oil to the large bowl.  Season to taste. Toss. Pile the herb mixture atop salad. Serve immediately.  Serves 4-6.

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