The Kitchen Season 17 Episode 6 Stove-Free Summer Nights

Summer is here, and everyone's thinking about the same thing: how to avoid cooking in the kitchen when the temperature hits triple digits. That's where the latest episode of The Kitchen comes in: Stove-Free Summer Nights. Hosts Sunny Anderson, Katie Lee, Jeff Mauro, Geoffrey Zakarian, and Marcela Valladolid each bring their own no-cook recipes and ideas for how to keep things cool and fresh during the hottest months of the year.

First up is Geoffrey, who's got some flavor-packed crostini that don't require any heat at all. He starts with a base of creamy ricotta cheese, then adds toppings like pesto, prosciutto, and cherry tomatoes for a bite-sized snack that can be assembled in minutes. He also shares his recipe for a refreshing gazpacho that's perfect for serving on a hot day. Using just a blender and some fresh ingredients like cucumbers, bell peppers, and garlic, Geoffrey whips up a soup that's bursting with flavor and cooling properties.

Next, Marcela shows off her favorite way to make ceviche, a classic Latin American dish that's typically made with raw fish that's marinated in citrus juices. Instead of fish, Marcela uses shrimp and layers it with avocado, mango, and jalapeño for a tropical twist. She also shares her recipe for a watermelon salad with feta cheese and a lime vinaigrette, which is both sweet and tangy and perfect for a light summer lunch.

Katie's up next, and she's got a few recipes that put a spin on classic summer ingredients. Her first recipe is for a watermelon and feta skewer, which combines watermelon cubes, feta cheese, and fresh mint for a sweet and salty appetizer that's perfect for parties. She also shares her recipe for a caprese salad with a twist: instead of tomatoes, she uses juicy peaches, which complement the mozzarella cheese and basil perfectly.

Jeff takes a different approach with his no-cook recipe, opting for a hearty sandwich that's packed with flavor. He starts with a crusty baguette, then layers on spicy salami, creamy cheese, and a tangy homemade olive tapenade. The end result is a sandwich that's both satisfying and refreshing at the same time.

Finally, Sunny rounds out the show with her two no-bake dessert recipes. First up is a frozen banana split, which combines frozen bananas with whipped cream, hot fudge, and sprinkles for a fun twist on a classic. She also shares her recipe for a no-bake cheesecake, which she tops with fresh berries and a drizzle of honey for a light and creamy dessert that's perfect for a hot summer night.

Overall, Stove-Free Summer Nights is a great episode of The Kitchen for anyone who wants to beat the heat without sacrificing flavor or nutrition. With a variety of no-cook recipes and tips for keeping things cool in the kitchen, this episode is sure to inspire viewers to get creative in the kitchen all summer long.