— Fast, Fresh, and No Oven Required

We’ve all been there, haven’t we Juniper Berry family? It’s late July, the humidity in Queens is thick enough to cut with a pizza wheel, and the last thing you want to do after a long day of work—or a hot afternoon chasing the kids or grandkids around Juniper Valley Park—is turn on the stove.

Back when I ran my pizzeria Grandma Rose’s over in Greenpoint, the summer rush meant keeping things moving fast without sacrificing flavor. In a professional kitchen, you learn that “simple” doesn’t mean boring; it means letting a few high-quality ingredients do the heavy lifting.

For this column, I’ve put together three quick, ultra-fresh recipes inspired by my old pizzeria days. They require almost zero cooking, take less than 15 minutes to throw together, and are packed with the bright, bold flavors of an Italian summer.

Pull up a chair, crack open a cold drink, and let’s get eating.

The Greenpoint “No-Cook” Crudo Pasta
When I wanted a quick dinner after a long shift at the restaurant, this was my go-to. You technically have to boil the pasta, but the sauce itself requires absolutely zero cooking. The residual heat from the pasta melts the cheese and creates a creamy, fragrant sauce instantly.

Ingredients:
• 1 lb. Cavatappi or Penne pasta
• 2 cups cherry tomatoes, quartered
• 1 cup fresh mozzarella (or bocconcini), cubed small
• 2 cloves garlic, finely minced
• A big handful of fresh basil, torn
• 1/3 cup good quality Extra Virgin Olive Oil
• Salt and fresh cracked black pepper to taste
• Grated Pecorino Romano for serving

Instructions:
1. The Base: In a large serving bowl, combine the raw quartered tomatoes, cubed mozzarella, minced garlic, torn basil, and olive oil. Toss it together, season generously with salt and pepper, and just let it sit on the counter while you boil your water. This lets the tomatoes release their juices and marinate.
2. The Pasta: Boil your pasta in heavily salted water until it’s perfectly al dente.
3. The Toss: Drain the pasta and immediately dump it hot right into the bowl with the raw ingredients. Toss vigorously for one full minute.
4. The Magic: The hot pasta will wilt the basil, release the aroma of the garlic, and just barely melt the mozzarella into creamy pockets. Top with a mountain of Pecorino Romano and serve immediately.

The Pizzeria-Style Chopped Antipasto Salad
In the pizzeria business, a good, chopped salad is an art form. It’s hearty enough to be a full meal for a busy weeknight, it holds up great if you make it ahead of time, and it satisfies that craving for savory, salty Italian goodness without heating up the kitchen.

Ingredients:
• 2 heads of Romaine lettuce, chopped small
• ¼ lb (or more depending on taste) Genoa salami,
cubed or sliced into ribbons
• ¼ lb. Provolone cheese, cubed
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup red onion, finely diced
• 1 cup marinated artichoke hearts, chopped
• 1 cup pepperoncini or pickled banana peppers, sliced
(for that classic pizzeria kick)
• The Dressing: 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, salt, and pepper shaken in a jar.

Instructions:
1. The Chop: The secret to a great pizzeria salad is uniformity. Try to chop your salami, provolone, and artichokes to roughly the same size as the chickpeas. It ensures you get a perfect bite every single time.
2. The Mix: In a large bowl, combine the romaine, salami, cheese, chickpeas, onion, artichokes, and pepperoncini.
3. The Dress: Pour the dressing over the top right before serving, toss it well, and enjoy with some crusty bread from the local bakery.

Grilled Peach & Prosciutto “Piadina” (Flatbread)
In Italy, a piadina is a quick, rustic flatbread street food. We’re using store-bought flatbreads or pocketless pitas here to keep it effortless. This recipe perfectly balances the smoky sweetness of summer fruit with the salty bite of Italian cured meat.

Ingredients:
• 2 store-bought flatbreads, naan, or pitas
• 2 fresh peaches, sliced into wedges
• 4-6 slices of Prosciutto di Parma
• 1 cup fresh baby arugula
• 4 tbsp soft goat cheese or fresh ricotta
• High-quality balsamic glaze (the sticky kind!)
• 1 tbsp olive oil

Instructions:
1. The Char: Fire up your outdoor grill (or use a cast-iron grill pan on the stove). Lightly brush your peach slices and flatbreads with a touch of olive oil. Grill the peaches for 2 minutes per side until they get nice char marks. Toss the flatbreads on for just 1 minute to get them warm and slightly crispy.
2. The Assembly: Spread a generous layer of goat cheese or ricotta over the warm flatbread. Top with the grilled peach slices, drape the prosciutto over the top, and scatter a handful of peppery baby arugula.
3. The Finish: Drizzle the whole thing with a sweet balsamic glaze. Cut it into wedges or fold it over like a taco and dive in.

Have a Blessed Summer Everyone, I hope you enjoy these great recipes!

John Ricco is a former Greenpoint restaurateur and a resident real estate expert in Queens and Brooklyn. When he isn’t closing deals, he’s usually cooking for friends and family.