Spring Fest: 4 Reasons Not to Turn on Your Oven

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved.
With temperatures heating up, get ready for an al fresco meal without turning up the heat: These quick no-cook sides are perfect for a picnic on a warm spring day.
1. Five-Minute Salad: Goat Cheese, Herb and White Bean (pictured above)
Ellie's no-cook salad truly does come together in five minutes, combines fresh, seasonal ingredients with protein-packed beans. The lot is mixed with her simple homemade vinaigrette and a handful of torn basil leaves for that from-the-garden taste.

Toss chickpeas with spinach leaves for a quick and refreshing springtime lunch. A light, tangy dressing — made with olive oil, cumin, cayenne, lemon juice and zest — holds the chickpeas together. If the heat from the cumin and cayenne is too much, try drizzling the salad with a blend of orange juice, honey and yogurt instead.

Matt Armendariz, 2009, Jeremiah Alley. 2013, Television Food Network, G.P. All Rights Reserved.
Why toss out a slightly stale baguette when you can turn it into a hearty vegetarian side or filling vegetarian entree? This classic is light and easy, without needing an oven. Combine chunks of the bread with a blend of seasonal vegetables, then add oil and vinegar just before digging in. Basil leaves from the garden make a perfect, fresh garnish.

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved
Instead of using the typical julienne for his slaw, Alton breaks out the vegetable peeler, shaving his carrots into long, thin ribbons, which look lovely piled high in a bowl. For added sweetness, combine the ribbons with pineapple and raisins. A quick toss in a curry-and-mayonnaise dressing holds it all together.
Feed Me Phoebe: Almond-Sesame Noodles with Kelp Pasta
Cooking With Elise: Macerated Berries with Creamy Fruit Dip
Taste With The Eyes: Fennel, Mushroom, Watercress, Parmesan and Walnut Salad
Domesticate Me: Shaved Vegetable Salad with Faro and Pecans