15 Cooling Summer Dinner Ideas With Yogurt-Based Sauces

Yogurt-based sauces add a revitalizing twist to summer dinners. Options include Grilled Chicken Skewers paired with Tzatziki, and Chilled Cucumber Soup drizzled with yogurt. A Spicy Chickpea Salad features a creamy dressing, while Shrimp Tacos come alive with cilantro yogurt sauce. For a wholesome touch, consider a Roasted Vegetable and Quinoa Bowl or Stuffed Bell Peppers with a yogurt drizzle. Each dish highlights the versatility of yogurt. There’s more to explore in this delicious domain of summer meals.

Grilled Chicken Skewers With Tzatziki Sauce

Grilled Chicken Skewers with Tzatziki Sauce is a delightful, healthy dish perfect for summer gatherings, backyard barbecues, or a quick weeknight dinner. The combination of tender, marinated chicken and a revitalizing yogurt-based tzatziki sauce makes for a flavorful and satisfying meal.

This dish is not only easy to prepare but also ideal for those who enjoy grilled flavors and Mediterranean cuisine. The total preparation and cooking time is approximately 30 minutes, making it a fantastic option for a busy summer night.

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and excess water squeezed out
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon lemon juice
• Salt to taste
• Skewers (wooden or metal)

Cooking Steps:

1. Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces and toss to coat. Cover and let marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
2. Prepare the Tzatziki Sauce: In a separate bowl, mix the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt until well combined. Adjust seasoning to taste. Refrigerate until ready to serve.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Skewer the Chicken: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks (internal temperature should reach 165°F).
6. Serve: Once the chicken is cooked, remove the skewers from the grill. Serve hot with the tzatziki sauce drizzled over or on the side for dipping.

Variations and Tips:

• For a vegetarian version, substitute the chicken with firm tofu or assorted vegetables like bell peppers, zucchini, and mushrooms.
• Add spices like paprika or cumin to the marinade for an extra kick.
• Serve the skewers in pita bread stuffed with fresh vegetables and drizzle with additional tzatziki.
• If you don’t have a grill, these chicken skewers can also be prepared under a broiler or on a stovetop grill pan.
• Make sure to pre-soak wooden skewers to avoid burning on the grill.

Chilled Cucumber Soup Drizzled With Yogurt

Chilled Cucumber Soup drizzled with yogurt is a revitalizing summer dish that beautifully highlights the crisp flavors of cucumbers and herbs, making it ideal for warm weather gatherings or a light lunch.

This dish is perfect for vegans and vegetarians and can be prepared in just 20 minutes, requiring little to no cooking. It’s best served cold and offers a cooling effect, making it an excellent choice for those sweltering summer days.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1 cup vegetable broth
• 1 clove garlic, minced
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional: a sprinkle of paprika or red pepper flakes for garnish

Cooking Steps:

1. In a blender, combine the chopped cucumbers, vegetable broth, Greek yogurt, minced garlic, fresh dill, olive oil, and lemon juice. Blend until smooth and creamy.
2. Taste the soup and season with salt and pepper as needed. If the soup is too thick for your liking, you can add more vegetable broth to achieve your desired consistency.
3. Transfer the soup to a bowl or airtight container and refrigerate for at least 1 hour to chill and allow the flavors to meld.
4. Once ready to serve, give the soup a good stir. Ladle it into bowls and drizzle a generous amount of yogurt on top. Optionally, sprinkle with paprika or red pepper flakes for an extra touch of flavor and color.

Variations and Tips:

• For a bit of heat, consider adding a finely chopped jalapeño or a few drops of hot sauce to the blender.
• Substitute the dill with fresh mint for a different flavor profile.
• You can add chopped avocado or cooked shrimp for added texture and protein if desired.
• Garnish with additional herbs or edible flowers to elevate the presentation.
• This soup can be made a day in advance; just make sure to keep it refrigerated until serving.

Spicy Chickpea Salad With Creamy Yogurt Dressing

This Spicy Chickpea Salad with Creamy Yogurt Dressing is a vibrant and healthy dish perfect for summer gatherings or a revitalizing weeknight meal.

With a combination of protein-packed chickpeas, a medley of fresh vegetables, and a zesty yogurt dressing, this salad is ideal for vegetarians and anyone looking to enjoy a light yet satisfying meal.

The prep time is approximately 15 minutes, making it a quick and easy option for hot summer days.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for spice preference)
• Salt and pepper to taste

For the Creamy Yogurt Dressing:

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt to taste

Cooking Steps:

1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and parsley. Toss to mix the vegetables evenly.
2. In a separate bowl, prepare the yogurt dressing by whisking together the Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, and a pinch of salt until smooth and creamy.
3. Add smoked paprika, cayenne pepper, salt, and pepper to the chickpea vegetable mixture. Stir to coat the ingredients evenly with the spices.
4. Pour the creamy yogurt dressing over the salad and gently toss to combine, ensuring all vegetables and chickpeas are well coated.
5. Allow the salad to sit for about 10 minutes to let the flavors meld together before serving. Enjoy it chilled or at room temperature.

Variations and Tips:

• For added crunch, include some diced bell pepper or thinly sliced radishes.
• To enhance the flavor, let the salad marinate in the refrigerator for an hour before serving.
• Substitute the Greek yogurt with a dairy-free yogurt for a vegan option.
• Serve the salad on a bed of greens or stuffed in pita bread for a different presentation.
• Add avocado slices or crumbled feta cheese as a topping for extra richness.

Shrimp Tacos With Cilantro Yogurt Sauce

Shrimp tacos with cilantro yogurt sauce make for a fresh and vibrant summer meal that is perfect for seafood lovers and taco enthusiasts alike. This dish combines juicy shrimp with a zesty yogurt sauce, offering a delightful twist on traditional tacos. Ideal for dinner parties or a light weeknight meal, this dish can be prepared in about 30 minutes, allowing you to spend more time enjoying the sunshine and less time in the kitchen.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup Greek yogurt
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 clove garlic, minced
• Optional toppings: diced avocado, chopped tomatoes, shredded cabbage

Cooking Steps:

1. Prepare the Shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
2. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove from heat.
3. Make the Cilantro Yogurt Sauce: In a separate bowl, combine Greek yogurt, chopped cilantro, lime juice, minced garlic, salt, and pepper. Mix well until smooth and creamy.
4. Warm the Tortillas: In a dry skillet or microwave, warm the tortillas until they are pliable.
5. Assemble the Tacos: Place the cooked shrimp onto each tortilla, then drizzle generously with cilantro yogurt sauce. Top with optional toppings like diced avocado, chopped tomatoes, or shredded cabbage.
6. Serve Immediately: Enjoy the tacos fresh, with extra lime wedges for squeezing if desired.

Variations & Tips:

• Spicy Kick: Add a dash of hot sauce or diced jalapeños to the yogurt sauce for extra heat.
• Vegetarian Option: Substitute shrimp with grilled vegetables like zucchini, peppers, and mushrooms for a vegetarian version.
• Meal Prep: The cilantro yogurt sauce can be made a day in advance and stored in the fridge for easy assembly.
• Add Flavor: Marinate the shrimp in lime juice for about 15 minutes before seasoning for extra flavor.

With its delightful combination of textures and flavors, shrimp tacos with cilantro yogurt sauce are a must-try for easy summer dining!

Roasted Vegetable and Quinoa Bowl With Yogurt Sauce

This Roasted Vegetable and Quinoa Bowl with Yogurt Sauce is a delightful, colorful dish that’s perfect for summer evenings or light lunches. It’s an ideal option for vegetarians and anyone looking to incorporate more wholesome ingredients into their diet.

With a preparation time of about 30 minutes and a cooking time of around 25 minutes, this recipe is both quick and satisfying, offering a delightful medley of roasted flavors accompanied by a creamy yogurt dressing that ties everything together.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 medium carrot, sliced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon paprika
• Fresh parsley for garnish

Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• A sprinkle of fresh dill (optional)

Cooking Steps:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Rinse the quinoa under cold water and drain. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil over high heat, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Once cooked, fluff with a fork and set aside.
3. In a large bowl, combine the diced zucchini, bell pepper, carrot, red onion, and cherry tomatoes. Drizzle with olive oil, and season with salt, pepper, cumin, and paprika. Toss to coat the vegetables evenly.
4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
5. While the vegetables are roasting, prepare the yogurt sauce by combining the Greek yogurt, lemon juice, minced garlic, salt, and pepper in a small bowl. Mix until smooth and adjust seasoning if necessary. Add fresh dill if desired.
6. To serve, divide the cooked quinoa among bowls, top with roasted vegetables, and drizzle generously with yogurt sauce. Garnish with fresh parsley before enjoying.

Variations and Tips:

• Feel free to use any combination of seasonal vegetables, such as squash, asparagus, or eggplant.
• For added protein, consider topping the bowl with chickpeas or grilled chicken.
• You can customize the yogurt sauce by adding herbs like mint or basil for a different flavor profile.
• This dish can be made ahead of time; simply store the components separately in the refrigerator and assemble before serving.

Mediterranean Pasta Salad With Lemon Yogurt Dressing

This Mediterranean Pasta Salad is a revitalizing and vibrant dish that brings together the flavors of summer in a light and healthy format. Ideal for picnics, potlucks, or as a quick weeknight dinner, this dish is perfect for anyone looking to enjoy a burst of fresh flavor. Preparation takes approximately 20 minutes, making it an excellent choice for busy individuals or families.

Ingredients:

• 8 ounces pasta (e.g., fusilli or penne)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Lemon Yogurt Dressing:

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Steps:

1. Begin by cooking the pasta according to the package instructions. Once al dente, drain the pasta and rinse it under cold water to prevent it from cooking further. Set aside to cool.
2. While the pasta is cooling, prepare the Lemon Yogurt Dressing by whisking together the Greek yogurt, lemon juice, olive oil, garlic powder, dried oregano, salt, and pepper in a small bowl until smooth and creamy.
3. In a large mixing bowl, combine the cooked and cooled pasta with cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
4. Drizzle the Lemon Yogurt Dressing over the salad and gently toss everything together until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
5. Allow the salad to chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.

Variations and Tips:

• Add protein by including grilled chicken, shrimp, or chickpeas for a more filling meal.
• Substitute or add different vegetables such as bell peppers, spinach, or artichokes for additional flavor and texture.
• For a gluten-free option, use gluten-free pasta.
• This salad can be made a day in advance. Just keep the dressing separate until just before serving to preserve freshness.
• Experiment with different herbs like basil or dill in the dressing for a unique twist on flavor.

Lamb Kofta With Garlic Yogurt Dip

Lamb Kofta with Garlic Yogurt Dip is a flavorful and satisfying dish that features spiced ground lamb formed into succulent meatballs or patties, served alongside a creamy garlic-infused yogurt dip. This dish is perfect for a summer gathering, BBQ, or weeknight dinner, bringing a taste of Mediterranean cuisine to your table. The total preparation and cooking time is around 40 minutes, making it an efficient yet impressive option for both seasoned cooks and beginners alike.

Ingredients:

• 1 pound ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil (for grilling or frying)
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced (for the dip)
• Salt, to taste

Cooking Steps:

1. Prepare the Kofta Mixture: In a large bowl, combine the ground lamb, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, salt, pepper, and chopped parsley. Mix well until all ingredients are thoroughly combined.
2. Shape the Kofta: Wet your hands lightly to prevent sticking. Take a portion of the mixture and shape it into oblong patties or skewers, about 2-3 inches long.
3. Cook the Kofta: Heat olive oil in a skillet over medium heat or preheat your grill. If pan-frying, add the koftas in batches, cooking for 3-4 minutes on each side until browned and cooked through (internal temperature should reach 160°F). If grilling, cook for about 8-10 minutes, turning frequently.
4. Prepare the Garlic Yogurt Dip: In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, and salt. Mix until smooth and well blended. Adjust salt to your preference.
5. Serve: Plate the lamb kofta and serve hot with the garlic yogurt dip on the side. It can be accompanied by pita bread, fresh vegetables, or salads for a complete meal.

Variations and Tips:

• Herbs: Feel free to experiment with herbs like mint or cilantro for added flavor in your kofta mixture.
• Spiciness: Add red pepper flakes or cayenne pepper if you prefer a spicier kick.
• Dipping Sauce: You can also experiment with variations of the yogurt dip by adding chopped cucumber for tzatziki or herbs like dill for different flavor profiles.
• Make Ahead: The kofta mixture can be made a day in advance. Just refrigerate it and shape the patties when you’re ready to cook.
• Grilling Tip: If using wooden skewers, soak them in water for about 30 minutes prior to grilling to prevent burning.

Spiced Lentil Curry With Cooling Yogurt Swirl

Spiced Lentil Curry with Cooling Yogurt Swirl is a delightful vegetarian dish packed with flavor and nutrients, perfect for a warm summer dinner. This hearty recipe serves about 4 people and is ideal for those looking for a healthy, filling option that’s also quick to prepare.

With a total prep and cook time of around 30-40 minutes, it’s a fantastic choice for a weeknight meal or casual gatherings with family and friends.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1 can (15 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• 1 cup plain yogurt
• Juice of 1 lemon
• Additional spices (such as red chili flakes, for extra heat)

Cooking Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
2. Stir in the curry powder, cumin, turmeric, and cumin seeds (if using) and cook for another 1-2 minutes until the spices are toasted.
3. Add the rinsed lentils, diced tomatoes, vegetable broth, and coconut milk to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, stirring occasionally, until the lentils are tender. Optional: For extra creaminess, mash a few lentils with the back of a spoon.
5. Season the curry with salt and pepper to taste. If desired, add red chili flakes for more heat.
6. While the curry simmers, prepare the cooling yogurt swirl. In a small bowl, combine the plain yogurt with lemon juice, salt, and a pinch of cumin (optional).
7. Serve the lentil curry hot, garnished with fresh cilantro, and add a generous swirl of the yogurt mixture on top.

Variations & Tips:

• For a spicier curry, consider adding chopped green chilies when sautéing the onion.
• You can mix in other vegetables such as spinach, carrots, or bell peppers for added color and nutrition.
• Serve the curry with rice, quinoa, or naan for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; it also freezes well for up to 3 months.
• Feel free to replace the coconut milk with almond milk or regular milk for a lighter version, though the flavor and creaminess may slightly change.

Falafel Wraps With Herbed Yogurt Sauce

Falafel wraps with herbed yogurt sauce are a delightful vegetarian dish that combines crispy falafel patties with fresh vegetables, all wrapped in a soft pita and drizzled with a tangy yogurt-based sauce.

This dish is perfect for summer picnics, casual dinners, or even meal prep for a quick lunch. With a preparation time of approximately 30 minutes, these wraps are not only easy to make but also packed with flavor and nutrition.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• Oil for frying
• Pita bread or wraps
• Fresh lettuce, sliced tomatoes, and cucumbers (for filling)

For Herbed Yogurt Sauce:

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill or mint, chopped
• Salt and pepper to taste

Cooking Steps:

1. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking powder, salt, pepper, and breadcrumbs. Pulse until the mixture is combined but still has some texture.
2. Form the mixture into small patties, about 1-2 inches in diameter.
3. Heat oil in a frying pan over medium heat. Once hot, carefully add the falafel patties and fry until golden brown and crispy on both sides, around 3-4 minutes per side. Remove and place on paper towels to drain excess oil.
4. While the falafel is cooking, prepare the herbed yogurt sauce by mixing together yogurt, lemon juice, minced garlic, dill or mint, salt, and pepper in a bowl.
5. To assemble the wraps, place a few falafel patties in a pita or wrap, add fresh lettuce, sliced tomatoes, and cucumbers, and drizzle generously with the herbed yogurt sauce.

Variations and Tips:

• For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the falafel mixture.
• You can bake the falafel instead of frying for a healthier option—just preheat the oven to 375°F (190°C), place the patties on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
• Feel free to customize the vegetables in your wrap based on what’s in season or your preferences—grated carrots, bell peppers, or red onions make great additions.
• If you have leftovers, they can be stored in the fridge for 2-3 days. Reheat the falafel in an oven or skillet for the best texture when serving again.

Zucchini Fritters With Yogurt Dill Sauce

Zucchini fritters are a delightful and invigorating dish perfect for summer dining. With their crispy texture and savory flavor, they make an excellent appetizer or light main course that can be enjoyed by vegetarians and meat-lovers alike.

Served with a tangy yogurt dill sauce, these fritters are not only delicious but also easy to make, requiring about 30 minutes of preparation and cooking time. Get ready to impress your family and friends with this quick and easy recipe!

Ingredients:

• 2 medium zucchinis, grated
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 green onions, finely chopped
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 teaspoon black pepper
• Olive oil for frying

Yogurt Dill Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste

Cooking Steps:

1. Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential to make sure the fritters are crispy.
2. Mix the Batter: In a large bowl, combine the grated zucchini, salt, flour, Parmesan cheese, beaten egg, green onions, dill, and black pepper. Stir until all ingredients are well incorporated.
3. Fry the Fritters: Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon. Cook for about 3-4 minutes on each side or until golden brown and crispy. Add more oil as needed for subsequent batches.
4. Prepare the Yogurt Dill Sauce: In a separate bowl, mix together the Greek yogurt, chopped dill, lemon juice, salt, and pepper. Adjust the seasoning to your taste.
5. Serve: Once the fritters are cooked, transfer them to a paper towel-lined plate to absorb excess oil. Serve warm with the yogurt dill sauce on the side for dipping.

Variations & Tips:

• Add Some Spice: For a kick, incorporate chopped jalapeños or use a pinch of cayenne pepper in the batter.
• Different Herbs: Substitute dill with other fresh herbs like parsley or chives for a different flavor profile.
• Baking Option: For a healthier alternative, bake the fritters on a parchment-lined baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
• Make Ahead: The fritter mixture can be prepared a few hours in advance. Keep it covered in the refrigerator until you’re ready to cook.
• Serving Suggestion: Pair these fritters with a simple salad or serve them as part of a mezze platter with other yogurt-based dips and salads.

Grilled Salmon With Yogurt and Herb Sauce

This Grilled Salmon with Yogurt and Herb Sauce is a delicious and healthy meal that showcases the rich flavors of fresh herbs combined with creamy yogurt, making it perfect for summer dinners.

Ideal for seafood lovers and those looking for a lighter meal, this dish provides a revitalizing option for family gatherings or entertaining guests. With a preparation time of approximately 30 minutes, it’s a quick and satisfying choice for any night of the week.

Ingredients:

• 4 salmon fillets
• 1 cup plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for grilling
• Lemon wedges for serving

Cooking Steps:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the Greek yogurt, dill, parsley, lemon juice, minced garlic, salt, and pepper. Mix well to create the yogurt and herb sauce.
3. Brush the salmon fillets lightly with olive oil and season with salt and pepper.
4. Place the salmon on the grill, skin-side down, and cook for about 5-7 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5. Once done, remove the salmon from the grill and allow it to rest for a few minutes.
6. Serve the grilled salmon topped with the yogurt and herb sauce, along with lemon wedges on the side.

Variations and Tips:

• For a different flavor profile, try adding other herbs like basil or cilantro to the yogurt sauce.
• If you prefer, you can also bake the salmon in the oven at 400°F (200°C) for 12-15 minutes instead of grilling.
• Pair the dish with grilled vegetables or a fresh salad to complete the meal.
• You can prepare the yogurt sauce ahead of time and refrigerate it for a few hours or even the day before to enhance the flavors.

Stuffed Bell Peppers With Yogurt Drizzle

Stuffed bell peppers with a creamy yogurt drizzle are a healthy and vibrant summer dish, ideal for a family dinner or a gathering with friends. These colorful bell peppers are filled with a delicious mixture of grains, vegetables, and spices, making them both nutritious and satisfying.

The yogurt drizzle adds a revitalizing tang that elevates the flavors and brings everything together. Preparation time is approximately 30 minutes, with an additional 30 minutes for baking.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa or rice
• 1 cup chopped vegetables (such as zucchini, corn, or spinach)
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• Fresh herbs for garnish (such as parsley or cilantro)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.
3. In a skillet, heat olive oil over medium heat and sauté the chopped vegetables for about 5 minutes until softened.
4. In a large bowl, combine the cooked quinoa or rice, sautéed vegetables, garlic powder, paprika, salt, and pepper. Mix well.
5. Carefully stuff each bell pepper with the mixture, packing it down lightly to fit as much filling as possible.
6. Place the stuffed bell peppers upright in a baking dish. Add about half an inch of water to the bottom of the dish to help steam the peppers during baking.
7. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. While the peppers are baking, prepare the yogurt drizzle by mixing the Greek yogurt, lemon juice, and a pinch of salt in a small bowl.
9. Once the peppers are done, remove them from the oven and let them cool for a few minutes. Drizzle the yogurt sauce over the tops, garnish with fresh herbs, and serve.

Variations and Tips:

• For added protein, mix in cooked ground meat (like turkey, beef, or lentils) into the filling.
• Use a variety of grains such as bulgur or farro for different textures and flavors.
• Customize the yogurt drizzle by adding herbs like dill or mint for a fresh twist.
• For a spicier kick, include jalapeños or crushed red pepper flakes in the filling.
• Store any leftovers in the refrigerator for up to three days, making them a great meal prep option!

Vegetable Samosas With Mint Yogurt Chutney

Vegetable samosas are a popular Indian snack that features a crispy golden pastry filled with spiced vegetables. These delightful treats are perfect for summer evenings, making them an excellent choice for light dinners, parties, or as an appetizer. With a preparation time of about 45 minutes and an additional 30 minutes for cooking, you can easily whip up these flavorful samosas, served with a revitalizing mint yogurt chutney that enhances their taste.

Ingredients:

• For the Samosas:
• 2 cups all-purpose flour
• 1/4 cup vegetable oil
• 1/2 teaspoon salt
• Water (as needed to form a dough)
• 2 tablespoons vegetable oil (for sautéing)
• 1 cup finely chopped potatoes (cooked)
• 1/2 cup green peas (cooked)
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil (for frying)
• For the Mint Yogurt Chutney:
• 1 cup plain yogurt
• 1/2 cup fresh mint leaves
• 1/2 teaspoon cumin powder
• 1 tablespoon lemon juice
• Salt to taste

Cooking Steps:

1. Make the Dough:

• In a mixing bowl, combine all-purpose flour, salt, and 1/4 cup vegetable oil. Mix well, then gradually add water until a smooth and firm dough forms. Cover and let it rest for 20 minutes.

Prepare the Filling:

• In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and allow them to splutter. Stir in the cooked potatoes and green peas.
• Add garam masala, coriander powder, turmeric, and salt. Cook for 3-5 minutes until the spices are well combined with the vegetables. Remove from heat and let cool.

Roll and Shape the Samosas:

• Divide the dough into small balls. Roll each ball into a thin oval shape, then cut it in half to form two semicircles.
• Take one semicircle, and form a cone shape by folding it over, sealing the edges with a little water. Confirm no gaps are left.
• Fill the cone with the vegetable mixture and seal the open edge by pressing it together, ensuring it’s tightly closed.

Fry the Samosas:

• Heat oil in a deep skillet over medium heat. Once the oil is hot, carefully add the samosas in batches. Fry until they turn golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Prepare the Mint Yogurt Chutney:

• In a blender, combine yogurt, fresh mint leaves, cumin powder, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Variations & Tips:

• Variations: For a twist, consider adding finely chopped carrots, bell peppers, or even a hint of cheese to the filling. For a spicy kick, add chopped green chilies to the mixture.
• Storage: You can prepare the samosas in advance and freeze them before frying. Just pop them into hot oil directly from the freezer for a crisp result.
• Serving Suggestions: Serve with additional chutneys like tamarind or a tangy chili sauce, alongside a salad for a complete meal.
• Baking Option: For a healthier version, brush the samosas with oil and bake them at 375°F (190°C) for about 30 minutes, or until golden.

Spinach and Feta Stuffed Chicken With Yogurt Sauce

SAVE IT

Spinach and Feta Stuffed Chicken with Yogurt Sauce is a delightful and nutritious dish that’s perfect for a summer dinner. This recipe combines tender chicken breasts stuffed with a creamy mixture of spinach and feta cheese, then topped with a tangy yogurt sauce that complements the flavors beautifully. Ideal for families or dinner guests, this dish can be prepared in about 30 minutes, making it a quick and satisfying meal for those warm evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh herbs (e.g., parsley or dill) for garnish

For the Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, lemon juice, salt, and pepper. Mix until well combined.
3. Take each chicken breast and make a deep pocket in the center by slicing it horizontally but not all the way through.
4. Stuff each chicken breast generously with the spinach and feta mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear each stuffed chicken breast for about 3-4 minutes on each side until golden brown.
6. Once seared, transfer the skillet to the preheated oven and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
7. While the chicken is baking, prepare the yogurt sauce by combining Greek yogurt, lemon juice, garlic powder, dried oregano, salt, and pepper in a small bowl. Mix until smooth and well integrated.
8. Once the chicken is cooked, remove it from the oven, let it rest for a few minutes, then drizzle the yogurt sauce over each stuffed breast.
9. Garnish with fresh herbs before serving.

Variations and Tips:

• Herbs: Feel free to add fresh herbs like dill or basil into the stuffing mixture for an extra burst of flavor.
• Vegetables: You can also include other vegetables in the stuffing like sun-dried tomatoes or roasted red peppers for added color and taste.
• Chicken: For a quicker cooking time, consider using chicken thighs instead of breasts, or even try this recipe with turkey.
• Sauce: Customize the yogurt sauce by adding a pinch of cumin or paprika for a different flavor profile.
• Serving Suggestions: Serve with a side salad or grilled vegetables for a complete meal.

Cold Noodle Salad With Creamy Peanut Yogurt Dressing

Cold Noodle Salad with Creamy Peanut Yogurt Dressing is a revitalizing and nourishing dish that’s perfect for warm summer evenings or a light lunch. This dish combines the delightful crunch of fresh vegetables with soft, chilled noodles, all brought together by a rich and creamy peanut yogurt dressing.

Ideal for vegetarians and anyone looking to enjoy a healthy meal, it takes just about 30 minutes to prepare, making it an excellent choice for a quick yet satisfying meal.

Ingredients:

• 8 oz. rice noodles or soba noodles
• 1 cup cucumbers, julienned
• 1 cup bell peppers, thinly sliced (any color)
• 1 cup carrots, shredded
• ½ cup red cabbage, shredded
• ¼ cup fresh cilantro, chopped
• ¼ cup roasted peanuts, roughly chopped (optional for garnish)

For the Creamy Peanut Yogurt Dressing:

• ½ cup plain yogurt (Greek or regular)
• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar or lime juice
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Water, as needed for consistency
• Salt and pepper to taste

Cooking Steps:

1. Cook the Noodles: Start by boiling a large pot of water. Add the rice or soba noodles and cook according to package instructions until al dente.

Once cooked, drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Prepare the Vegetables: While the noodles are cooling, prepare the vegetables. Julienne the cucumbers, slice the bell peppers, shred the carrots, and red cabbage. Place all the vegetables in a large mixing bowl.

3. Make the Dressing: In a medium bowl, combine the yogurt, peanut butter, soy sauce, honey (or maple syrup), rice vinegar (or lime juice), grated ginger, and minced garlic.

Whisk until well combined and creamy. If the dressing is too thick, add water a tablespoon at a time until desired consistency is achieved. Season with salt and pepper to taste.

4. Combine: Add the cooled noodles to the bowl with the vegetables. Pour the creamy peanut yogurt dressing over the top, and gently toss until everything is evenly coated.

5. Serve: Serve the cold noodle salad in bowls, garnished with chopped cilantro and roasted peanuts, if desired. Enjoy immediately or refrigerate for a chilled dish later.

Variations and Tips:

• Protein Boost: Add grilled chicken, shrimp, or tofu for additional protein.
• Nut-Free Option: For a nut-free version, substitute almond or sunflower butter for peanut butter in the dressing.
• Vegetable Swaps: Feel free to use other vegetables such as snap peas, radishes, or cherry tomatoes based on your preferences.
• Spice it Up: Incorporate red pepper flakes or sriracha into the dressing for an extra kick.
• Make-Ahead: This salad can be made a few hours in advance. Just keep the dressing separate until you’re ready to serve to prevent the noodles from getting soggy.

Enjoy this versatile dish that bursts with summer flavors, making it a perfect choice for your next outdoor gathering!