21 Quick and Easy Summer Dinner Recipes You’ll Love

Summer evenings call for meals that are quick, easy, and packed with flavor. That’s why we’ve rounded up some delightful dinner recipes that won’t keep you in the kitchen for long. Perfect for those warm nights when you’d rather be outdoors, these dishes make it simple to whip up something satisfying and tasty, leaving you plenty of time to enjoy the season!

Caprese Pasta Salad with Balsamic Glaze

Caprese Pasta Salad is a refreshing twist on the classic Caprese salad, combining the flavors of ripe tomatoes, creamy mozzarella, fresh basil, and pasta. This dish offers a light and satisfying taste that’s perfect for summer dinners. It’s incredibly easy to prepare, making it an ideal choice for busy weeknights or casual gatherings.

The vibrant colors and fresh ingredients make this pasta salad not just delicious but also visually appealing. Drizzled with balsamic glaze, every bite is a delightful blend of flavors that will have everyone coming back for seconds!

Ingredients

• 8 ounces pasta (your choice, like fusilli or penne)
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic glaze

Instructions

1. Cook the Pasta: In a pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside to cool.
2. Prepare the Salad: In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella, and fresh basil.
3. Add Dressing: Drizzle the olive oil, and season with salt and pepper. Toss everything together until well mixed.
4. Finish with Balsamic: Transfer the salad to a serving dish and drizzle balsamic glaze over the top before serving.
5. Serve: Enjoy your fresh Caprese Pasta Salad chilled or at room temperature!

One-Pan Mediterranean Quinoa

One-Pan Mediterranean Quinoa is a delightful and colorful dish that brings the flavors of the Mediterranean right to your table. It’s light, fresh, and perfect for a quick summer dinner. The combination of juicy tomatoes, creamy feta cheese, and vibrant olives makes every bite a burst of flavor. Plus, it’s super simple to make, requiring just one pan for easy cleanup!

This recipe is not only quick to prepare but also packed with protein and healthy ingredients. It’s ideal for those busy weeknights when you want something wholesome without spending hours in the kitchen. Just toss everything in a pan, let it cook, and enjoy a delicious meal!

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup green peas (frozen or fresh)
• 1/2 cup feta cheese, cubed
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the quinoa and toast for about 2 minutes until fragrant.
2. Pour in the vegetable broth, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
3. Add the cherry tomatoes, olives, green peas, and dried oregano. Stir gently to combine and cook for an additional 5 minutes until heated through.
4. Remove from heat and fold in the feta cheese. Season with salt and pepper to taste.
5. Garnish with fresh basil or parsley before serving. Enjoy your meal!

Zucchini Noodles with Pesto and Cherry Tomatoes

Looking for a quick and easy dinner that captures the essence of summer? Zucchini noodles, or ‘zoodles,’ tossed with fresh pesto and sweet cherry tomatoes are the perfect choice. This dish is not only light and refreshing but also bursting with vibrant flavors. It’s simple to make and can be ready in just 20 minutes!

The combination of creamy pesto and juicy tomatoes makes every bite a delightful experience. Plus, it’s a great way to enjoy fresh vegetables and is perfect for those hot summer nights when you want something delicious without the fuss. Let’s dive into this easy recipe that’s sure to become a favorite!

Ingredients

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 cup basil pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Spiralize the zucchinis into noodles using a spiralizer or a vegetable peeler.
2. Heat a large skillet over medium heat and add a drizzle of olive oil. Cook the zucchini noodles for about 2-3 minutes, just until slightly tender.
3. Add the cherry tomatoes to the skillet and cook for an additional 2 minutes, allowing them to warm through.
4. Toss in the basil pesto, mixing until the noodles are well coated. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese and an extra drizzle of olive oil if desired.

Grilled Fish Tacos with Mango Salsa

Grilled fish tacos with mango salsa are a delightful summer dish that combines fresh flavors and a bit of zest. These tacos are a breeze to make, perfect for those warm evenings when you want something light yet satisfying. The fish, grilled to perfection, pairs wonderfully with the sweet and tangy mango salsa, bringing a burst of color and flavor to your plate.

Each bite is a celebration of summer, with the flaky fish and vibrant salsa creating a refreshing taste combo. Plus, this dish is quick to prepare, making it an ideal choice for busy weeknights or casual gatherings. Everyone will love to dig in!

Ingredients

• 1 pound white fish fillets (like tilapia or cod)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 corn tortillas
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Marinate the Fish: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Coat the fish fillets with the marinade and let them sit for about 15 minutes.
2. Prepare the Salsa: In another bowl, combine diced mango, red onion, cilantro, and lime juice. Stir well and set aside.
3. Grill the Fish: Preheat your grill. Cook the fish for about 4-5 minutes per side, or until it flakes easily with a fork. Remove from heat and let it rest for a couple of minutes.
4. Warm the Tortillas: While the fish rests, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side.
5. Assemble the Tacos: Flake the grilled fish into pieces and place them on the warm tortillas. Top with mango salsa and serve immediately.

Grilled Lemon Herb Chicken Skewers

Grilled Lemon Herb Chicken Skewers are a fantastic choice for a quick summer dinner. They’re light, zesty, and bursting with flavor, making them perfect for warm evenings. The combination of lemon juice and fresh herbs gives the chicken a bright taste that will leave everyone wanting more.

This recipe is super simple to whip up, requiring minimal prep time. Just marinate the chicken, thread it onto skewers, and grill! It’s a fun dish to make that’s equally impressive for family dinners or outdoor gatherings with friends.

Ingredients

• 1 pound chicken breast, cut into cubes
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Skewers (wooden or metal)
• Lemon slices, for garnish
• Fresh parsley, for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken cubes and coat them well. Let marinate for at least 30 minutes in the refrigerator.
2. Prepare the Skewers: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 20-30 minutes to prevent burning.
3. Thread the Chicken: Once marinated, thread the chicken onto the skewers, leaving a little space between each piece for even cooking.
4. Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.
5. Serve: Remove the skewers from the grill. Garnish with lemon slices and fresh parsley before serving.

Shrimp Tacos with Avocado Sauce

These shrimp tacos are a fresh and vibrant choice for a quick summer dinner. With juicy shrimp marinated in zesty flavors and topped with a creamy avocado sauce, they provide a delightful taste sensation that is sure to please your palate.

Making these tacos is simple and quick, allowing you to enjoy a tasty meal without spending hours in the kitchen. They’re perfect for a busy weeknight or a casual gathering with friends.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 lime, juiced
• 8 small corn tortillas
• 1 cup red cabbage, shredded
• 1/2 cup red bell pepper, sliced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Marinate the Shrimp: In a bowl, combine shrimp with olive oil, chili powder, cumin, lime juice, salt, and pepper. Let it sit for about 15 minutes.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until they are pink and cooked through.
3. Warm the Tortillas: In another skillet, warm the corn tortillas for about 30 seconds on each side until soft.
4. Assemble the Tacos: Place a layer of shredded red cabbage and bell peppers on each tortilla. Top with cooked shrimp and drizzle with avocado sauce.
5. Serve: Garnish with fresh cilantro and serve with lime wedges on the side.

Summer Vegetable Stir-Fry

Summer Vegetable Stir-Fry is a quick and tasty way to enjoy the abundance of fresh produce during the warmer months. This dish is vibrant and packed with flavors, making it a great option for a light dinner. With just a few ingredients and minimal prep time, you can whip up a dish that’s both healthy and satisfying.

It’s a versatile recipe, allowing you to use whatever vegetables you have on hand. The stir-fry retains the natural crunch of the veggies, and adding soy sauce or sesame oil enhances the taste. Perfect for busy weeknights, this recipe lets you savor summer’s bounty in no time!

Ingredients

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Sesame seeds for garnish (optional)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the broccoli and bell peppers, cooking for 3-4 minutes until they start to soften.
4. Add the snap peas and cook for an additional 2-3 minutes, stirring frequently.
5. Pour in the soy sauce and sesame oil, tossing everything to combine. Cook for another minute.
6. Remove from heat, sprinkle with sesame seeds if desired, and serve immediately.

Chilled Gazpacho with Fresh Vegetables

Chilled gazpacho is a refreshing summer dish that’s both light and full of flavor. This vibrant soup combines fresh vegetables like tomatoes, cucumbers, and bell peppers, resulting in a cool treat that’s perfect for hot days. The blend of ingredients gives it a slightly tangy taste, making it a delightful option for lunch or dinner.

This recipe is simple to make, requiring just a bit of chopping and blending. You can easily customize it by adding your favorite herbs or spices, allowing for a personal touch. Serve it in bowls or glasses for a fun and elegant presentation.

Ingredients

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small red onion, diced
• 3 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber, red and yellow bell peppers, red onion, and garlic.
2. Blend the Soup: Transfer half of the vegetable mixture to a blender. Add the tomato juice, olive oil, red wine vinegar, salt, and pepper. Blend until smooth. Pour the blended mixture back into the bowl with the remaining vegetables.
3. Chill: Cover the gazpacho and refrigerate for at least 2 hours to allow the flavors to meld.
4. Serve: Once chilled, stir the soup and adjust seasoning if needed. Serve in bowls and garnish with fresh parsley or basil.

Summer Corn and Black Bean Salad

This Summer Corn and Black Bean Salad is a delightful and refreshing dish perfect for warm evenings. With its combination of sweet corn, hearty black beans, and vibrant veggies, it brings a burst of flavor to your dinner table. Plus, it’s incredibly simple to make, which means less time in the kitchen and more time enjoying the summer sun!

The salad is not only tasty but also packed with nutrients, making it a healthy addition to any meal. Whether you serve it as a side dish or a light main course, this salad is sure to please everyone. Enjoy the rich textures and colors that make this dish a true summer favorite.

Ingredients

• 2 cups fresh corn (or canned, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the corn, black beans, bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature, and enjoy your summer meal!

Spinach and Feta Stuffed Peppers

Spinach and feta stuffed peppers are a delightful summer meal that’s both refreshing and satisfying. The sweetness of the roasted peppers pairs perfectly with the savory filling of spinach and creamy feta cheese. This dish is not only quick to prepare but also offers a burst of flavor that’s perfect for warm evenings.

Making these stuffed peppers is simple and requires minimal ingredients, making it an ideal choice for a weeknight dinner. Just roast, stuff, and bake! They are healthy, colorful, and can be served as a main dish or a side. Enjoy the vibrant flavors this summer!

Ingredients

• 4 large bell peppers (any color)
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cooked quinoa or rice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Arrange them upright in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add chopped spinach. Cook until wilted.
4. In a bowl, combine the cooked quinoa or rice, sautéed spinach, feta cheese, oregano, salt, and pepper.
5. Stuff the mixture into each bell pepper, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the peppers are tender.
7. Garnish with fresh basil if desired, and serve warm.

Pesto Chicken with Grilled Vegetables

Pesto Chicken with Grilled Vegetables is a delightful summer dish that’s as vibrant as it is tasty. The juicy chicken is coated with zesty pesto, which adds a fresh and aromatic flavor, perfectly complementing the charred sweetness of the grilled vegetables.

This recipe is simple to whip up, making it ideal for busy weeknights or casual gatherings. With minimal prep and cook time, you can enjoy a satisfying meal that bursts with summer flavors in no time!

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup pesto sauce
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Marinate the Chicken: Coat the chicken breasts with pesto sauce and let them marinate for at least 30 minutes.
2. Prepare the Vegetables: Toss cherry tomatoes, bell peppers, and zucchini in olive oil, salt, and pepper.
3. Grill the Chicken: Preheat the grill to medium heat. Grill the marinated chicken for about 6-7 minutes on each side or until cooked through.
4. Grill the Vegetables: In the last 5-7 minutes of cooking the chicken, add the vegetables to the grill. Cook until they are tender and slightly charred.
5. Serve: Plate the grilled chicken with the vegetables and garnish with fresh basil. Enjoy your summer meal!

Citrus Marinated Grilled Shrimp Salad

This citrus marinated grilled shrimp salad is a refreshing and zesty dish perfect for those warm summer evenings. The shrimp is marinated in a blend of citrus juices, which not only adds a bright flavor but also helps to tenderize the shrimp, making every bite juicy and delicious.

Assembling this salad is super simple and quick, making it a go-to option for busy weeknights or last-minute gatherings. Crisp greens, perfectly grilled shrimp, and a splash of lemon make for a vibrant plate that is both satisfying and healthy.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed salad greens
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• Optional: lemon wedges for serving

Instructions

1. Marinate the Shrimp: In a bowl, combine orange juice, lemon juice, olive oil, garlic, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 20-30 minutes.
2. Grill the Shrimp: Preheat your grill over medium-high heat. Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.
3. Assemble the Salad: In a large serving bowl, add mixed greens, sliced avocado, and grilled shrimp. Toss gently to combine.
4. Serve: Top the salad with fresh cilantro and serve with lemon wedges on the side for an extra citrus kick!

Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are a fresh and light dish perfect for summer dinners. They offer a vibrant blend of flavors that’s both savory and slightly sweet, making them a hit with everyone. The crisp lettuce cups hold tender, seasoned chicken and colorful veggies, providing a satisfying crunch in every bite.

This recipe is incredibly simple to make, making it ideal for busy weeknights. In just a few steps, you can have a delicious and healthy meal ready to serve. It’s not only quick but also allows for customization based on your taste preferences.

Ingredients

• 1 pound ground chicken
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, diced
• 1 cup carrots, julienned
• 1/4 cup chopped green onions
• 1 head of butter lettuce, leaves separated
• 2 tablespoons chopped peanuts (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Cook the Chicken: In a skillet over medium heat, add ground chicken. Cook until browned, breaking it apart with a spoon.
2. Season: Stir in soy sauce, fish sauce, brown sugar, minced garlic, and grated ginger. Cook for another 2-3 minutes until well combined.
3. Add Vegetables: Mix in the diced bell pepper, carrots, and green onions. Cook for an additional 2-3 minutes until vegetables are slightly tender.
4. Assemble Wraps: Spoon the chicken mixture into lettuce leaves, topping each with chopped peanuts and fresh cilantro.
5. Serve: Enjoy immediately for a fresh and tasty dinner!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a perfect summer dish that’s both refreshing and satisfying. It combines the earthiness of chickpeas with bright, crisp vegetables, making each bite a celebration of flavor. Simple to prepare, this salad can be whipped up in no time, making it ideal for busy weeknights or casual gatherings.

The combination of juicy tomatoes, crunchy cucumbers, and fragrant herbs brings a burst of freshness that pairs wonderfully with the rich chickpeas. This dish not only looks vibrant but also offers a delightful balance of textures and tastes. It’s an excellent choice for a light meal or a side dish at your summer barbecues!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a separate small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine all the ingredients.
4. Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature for a delicious summer meal.

Quick Beef Stir-Fry with Broccoli

Quick Beef Stir-Fry with Broccoli is a simple yet delicious dish that perfectly captures the flavors of summer. The tender beef pairs wonderfully with vibrant, crisp broccoli, making it not only tasty but also a nutritious option for dinner. This meal can be prepared in under 30 minutes, making it ideal for busy weeknights.

With savory soy sauce, a hint of garlic, and a sprinkle of red pepper flakes, each bite is satisfying and full of flavor. It’s a great way to use up any vegetables you have on hand, and it works perfectly over rice or noodles for a hearty meal.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 cup baby corn
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Marinate the Beef: In a bowl, combine sliced beef with soy sauce, oyster sauce, and cornstarch. Let it sit for about 10 minutes.
2. Stir-Fry Vegetables: Heat vegetable oil in a large pan over medium-high heat. Add garlic and ginger, sauté for 30 seconds, then add broccoli, bell pepper, and baby corn. Cook for about 4-5 minutes until tender-crisp.
3. Add the Beef: Push the vegetables to the side of the pan and add the marinated beef. Stir-fry for 3-4 minutes until cooked through.
4. Combine: Mix the beef with the vegetables, season with red pepper flakes, salt, and pepper. Stir well until everything is heated through.
5. Serve: Serve hot over rice or noodles, and enjoy your quick and easy summer dinner!

Watermelon Feta Salad with Mint

This Watermelon Feta Salad with Mint is a refreshing dish perfect for those warm summer evenings. The juicy sweetness of watermelon pairs beautifully with the salty feta cheese, creating a delightful contrast that’s both light and satisfying.

It’s incredibly easy to whip up, making it an ideal choice for a quick dinner or a side dish at a summer barbecue. With just a few simple ingredients, you can enjoy a burst of flavors that celebrate the season.

Ingredients

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Combine the watermelon cubes, crumbled feta cheese, and chopped mint leaves in a large bowl.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Serve immediately or chill for a bit to let the flavors meld.

Sautéed Garlic Green Beans

Sautéed garlic green beans are a vibrant and crunchy side dish perfect for summer dinners. They are quick to make and full of flavor, thanks to the sautéed garlic that adds a lovely aroma and taste. This dish pairs well with almost any main course, making it a versatile addition to your meal.

This recipe is not just easy, but it also looks great on the plate. With the fresh green beans and crispy almonds, it brings a nice pop of color to your table. Plus, it takes only a few minutes to prepare, making it an ideal choice for busy weeknights!

Ingredients

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup sliced almonds
• Salt and pepper to taste

Instructions

1. Blanch the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and tender-crisp. Drain and rinse under cold water to stop the cooking process.
2. Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Add Green Beans: Toss the blanched green beans in the skillet with the garlic. Sauté for an additional 3-4 minutes until heated through. Season with salt and pepper.
4. Finish with Almonds: Add the sliced almonds to the skillet and cook for another minute or two until they are lightly toasted and the green beans are tender. Serve warm.

BBQ Chicken with Coleslaw

This BBQ Chicken with Coleslaw is a summertime favorite that combines smoky, sweet flavors with a crunchy, tangy side. Perfect for a quick and easy dinner, it’s simple enough for a weeknight yet delicious enough to impress guests at a summer gathering.

The juicy chicken, slathered in rich barbecue sauce, pairs perfectly with a refreshing coleslaw that adds a nice crunch. It’s a satisfying meal that brings together the essence of summer in every bite.

Ingredients

• 4 chicken thighs
• 1 cup barbecue sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar

Instructions

1. Prepare the Chicken: Preheat your grill to medium heat. Season the chicken thighs with garlic powder, onion powder, salt, and pepper.
2. Grill the Chicken: Place the chicken on the grill and cook for about 6-7 minutes on each side. Brush with barbecue sauce during the last few minutes of cooking.
3. Make the Coleslaw: In a large bowl, mix the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Pour the dressing over the cabbage mixture and toss to combine.
4. Serve: Once the chicken is cooked through, remove it from the grill and let it rest for a couple of minutes before serving. Plate the BBQ chicken alongside a generous serving of coleslaw.

Lemon Garlic Shrimp with Asparagus

If you’re looking for a quick and delightful dinner, Lemon Garlic Shrimp with Asparagus is a fantastic choice. This dish combines succulent shrimp with the crispness of asparagus, all tied together with a zesty lemon and garlic sauce. It’s refreshing and light, making it perfect for those warm summer evenings.

This recipe is not just delicious but also incredibly simple to whip up. In about 20 minutes, you can have a colorful and nutritious meal on the table that will impress family and friends alike. Let’s get cooking!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add the asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender-crisp.
3. Stir in the shrimp, lemon juice, lemon zest, salt, and pepper. Cook for an additional 4-5 minutes until the shrimp are pink and cooked through.
4. Remove from heat and garnish with fresh parsley before serving. Enjoy your vibrant Lemon Garlic Shrimp with Asparagus!

Herbed Couscous with Grilled Vegetables

Herbed Couscous with Grilled Vegetables is a bright and tasty dish that’s perfect for those warm summer evenings. The fluffy couscous serves as a light base, while the grilled vegetables add a smoky flavor and vibrant color. This dish is simple to prepare and can easily be customized with your favorite seasonal veggies.

It’s not just quick but also a great way to enjoy the fresh produce of summer. Pair it with a refreshing salad for a complete meal, or serve it as a side dish at your next barbecue. It’s a delicious way to keep your dinners exciting!

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small zucchini, sliced
• 1 bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or basil)

Instructions

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous and remove from heat. Cover and let it sit for about 5 minutes until the liquid is absorbed.
2. Grill the Vegetables: While the couscous is resting, heat a grill or grill pan over medium heat. Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, oregano, garlic powder, salt, and pepper. Grill until tender and slightly charred, about 5-7 minutes.
3. Combine: Fluff the couscous with a fork and toss in the grilled vegetables until well mixed. Adjust seasoning if needed.
4. Serve: Transfer to a serving bowl and garnish with fresh herbs. Enjoy warm or at room temperature!

Vegetable Risotto with Peas

Vegetable Risotto with Peas is a delightful dish that perfectly captures the essence of summer. With its creamy texture and vibrant green peas, it’s both comforting and refreshing. This recipe is simple to make, making it a perfect choice for a quick weeknight dinner or a leisurely meal with friends.

The flavors blend beautifully, with the sweetness of the peas enhancing the richness of the risotto. It’s a versatile recipe that can be tailored to include your favorite vegetables, making it a fantastic way to use up whatever you have on hand. Plus, it only takes about 30 minutes from start to finish!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh or frozen peas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. In a large pan, heat the olive oil, then sauté the onion and garlic until soft.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly until the rice is slightly translucent.
4. Pour in a ladle of warm broth and stir until absorbed. Continue adding broth gradually, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
5. Stir in the peas, Parmesan cheese, and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
6. Serve hot, garnished with fresh parsley.