No oven required: No cook meals for hot summer nights

1. Chicken Salad

The sweet and tangy vinaigrette that accompanies this salad will have you going back for more and more. Store bought rotisserie chicken makes for a quick and easy solution to avoid roasting chicken on those hot summer evenings after work.

INGREDIENTS

• Dressing:
• 3 tablespoons of sugar
• 4 tablespoons of white vinegar
• 1/2 cup La Española Extra Virgin Olive Oil
• 2 teaspoons salt
• 1/2 teaspoon pepper 

• Salad:
• 2-3 cooked chicken breasts cut into small pieces
• 1 head Iceberg lettuce
• Sliced tomatoes 
• Spring onions, sliced into small pieces
• Slivered almonds
• Crispy Chow Mein noodles for garnish

DIRECTIONS

1. Mix dressing ingredients in a jar with a lid, shake well and set in the fridge until ready to eat. 
2. Chop the iceberg lettuce into bite size pieces and assemble the salad toppings. Shake the dressing well again before serving and enjoy!

2. Peanut Butter Noodles

With just one stove top burner required, you can have this delicious and filling meal ready in minutes for a surprising midweek treat. You’ll use equal parts peanut butter, soy sauce, and honey so you can make this for as few or as many people as you wish! 

INGREDIENTS

• 4 tablespoon creamy peanut butter
• 4 tablespoon light soy sauce (or teriyaki sauce)
• 4 tablespoon honey 
• 1 package ramen noodles per person
• 1 tablespoon La Española Mild & Light Olive Oil
• Your choice of veggie - sugar snap peas, carrots, or thinly sliced broccoli work well.
• Top with salted or honey roast peanuts for a crunch

DIRECTIONS

1. In a pot, cook the noodles according to the package directions. 
2. While they cook, in a bowl mix the peanut butter, soy sauce, and honey until smooth. Add half a teaspoon of water and mix well again if you prefer your sauce thinner. 
3. Once the noodles are done, drain the water and swap out the pot for a frying pan, leaving the burner on. Pour the noodles into the pan, and stir fry your choice of veggies in 1 tablespoon of  La Española Mild & Light Olive Oil until tender. Coat the noodles in the sauce and serve topped with salted peanuts for a satisfying crunch. 

3. Peach, serrano ham and Mint salad

A Spanish summer favorite. This salad is fantastically fresh and fruity, with juicy, ripe peaches, salty Serrano ham, fragrant mint and shavings of creamy manchego cheese. A delicious side dish to enjoy al-fresco with friends and family.

INGREDIENTS

• 4 tbsp La Española Extra Virgin Olive Oil
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and freshly ground black pepper
• 3¼ cup rocket, spinach and watercress leaves
• 5 ripe peaches or nectarines, halved, stoned and sliced
• 12 slices Serrano ham
• ½ cup manchego cheese
• 2 cups handful fresh mint leaves

DIRECTIONS

1. In a small bowl, whisk together the olive oil, lemon juice and honey. Season to taste.
2. Arrange the salad leaves on a large platter, add the peaches or nectarines and Serrano ham. Using a vegetable peeler, introduce shavings of the manchego to the salad. 
3. Scatter over some mint leaves. Drizzle with La Española Extra Virgin Olive Oil and serve immediately.