https://www.mercurynews.com/2022/07/25/no-cook-dinners-experts-dish-on-crisp-salads-clever-toasts-and-cold-mezze/ > It’s hot. And turning on the oven feels like torture. > But Livermore’s Rebekah Culp is a master of no-cook cooking. Even when summer temperatures tick above 100 degrees, Culp doesn’t break a sweat, because she gets loads of dinner inspiration from the creative, jewel-like “toastinis” and big, bountiful salads served at her artisan cafe, The Press.