15 Summer Dinner Recipes That Use 5 Ingredients or Less

This collection features 15 invigorating summer dinner recipes that require five ingredients or fewer. Highlights include vibrant Caprese salad skewers, zesty lemon garlic shrimp, and a revitalizing watermelon and feta salad. For protein lovers, grilled chicken with salsa and pineapple chicken kabobs steal the show. Vegetarian options like zucchini noodles with pesto and spinach ricotta stuffed peppers provide creamy comfort. These simple, flavorful meals promise to make summer dining delightful. Discover the full list of enticing recipes ahead.

Caprese Salad Skewers

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Caprese Salad Skewers are a revitalizing and vibrant dish that combines the classic flavors of a traditional Caprese salad into a fun and easy-to-eat format. Ideal for summer gatherings, picnic lunches, or as a light appetizer for dinner parties, these skewers take only about 15 minutes to prepare. They are perfect for those looking for a healthy option that is both visually appealing and full of flavor.

Ingredients:

• Cherry tomatoes
• Fresh mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze (or balsamic vinegar)
• Olive oil
• Salt and pepper
• Skewers (wooden or metal)

Cooking Steps:

1. Prepare the Skewers: Begin by sliding one cherry tomato onto the skewer, followed by a basil leaf, then a mozzarella ball. Repeat this pattern until the skewer is filled, leaving a little space at both ends for handling.
2. Seasoning: Once all the skewers are assembled, drizzle them with olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.
3. Serve: Arrange the skewers on a serving platter. You can serve them immediately or chill in the fridge for 15 minutes before serving for a cooler taste.

Variations & Tips:

• Add Flavor: You can enhance the flavor by marinating the mozzarella in olive oil and Italian herbs for a few hours before assembling the skewers.
• Alternate Ingredients: For a twist, consider adding slices of avocado or strips of prosciutto between the mozzarella and basil.
• Garnish: Fresh cracked pepper or a sprinkle of red pepper flakes can give a bit of kick to your skewers.
• Presentation: For a beautiful presentation, arrange the skewers in a mason jar or in a glass filled with uncooked rice or decorative stones.
• Make it Vegan: Substitute mozzarella with marinated tofu or omit it entirely for a vegan option.

Lemon Garlic Shrimp

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Lemon Garlic Shrimp is a light and flavorful dish that combines the freshness of shrimp with the zesty brightness of lemon and the aroma of garlic. This dish is perfect for a summer dinner, whether you’re hosting guests or enjoying a quick weeknight meal.

It can be served as a main course over pasta or rice, or as an appetizer. With a preparation time of just 15 minutes and a cooking time of around 5 to 7 minutes, it’s quick, easy, and oh-so-delicious!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Juice and zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Cooking Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper.
4. Cook the shrimp for 2-3 minutes on one side without stirring, until they turn pink and begin to curl.
5. Flip the shrimp and cook for an additional 2-3 minutes, then add the lemon juice and zest. Stir to combine and cook for another minute.
6. Remove from heat and garnish with chopped parsley.
7. Serve immediately with lemon wedges on the side.

Variations and Tips:

• For an added kick, try marinating the shrimp in a mixture of lemon juice, garlic, and spices before cooking.
• You can substitute shrimp with scallops or chicken for different proteins. Adjust cooking time as necessary.
• Serve over a bed of garlic butter noodles or mixed greens for a complete meal.
• For a creamier texture, stir in a splash of heavy cream at the end of cooking.
• Make it a full meal by adding sautéed vegetables like bell peppers, zucchini, or asparagus to the skillet.

Enjoy your delicious Lemon Garlic Shrimp as a stimulating addition to your summer dinner menu!

Watermelon and Feta Salad

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Watermelon and Feta Salad is a revitalizing and light dish perfect for summer gatherings, picnics, or as a side for grilled meats.

This salad combines the sweet juiciness of ripe watermelon with the salty creaminess of feta cheese, creating a harmonious blend of flavors that is ideal for those looking to enjoy a healthy and vibrant meal.

With a preparation time of just 15 minutes, it’s quick and easy to whip up, making it suitable for both novice and experienced cooks alike.

Ingredients:

• 4 cups of seedless watermelon, cubed
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh mint leaves, chopped
• 1/4 cup of red onion, thinly sliced
• 2 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar (optional)
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the cubed watermelon, crumbled feta cheese, chopped mint leaves, and thinly sliced red onion.
2. Drizzle the olive oil over the salad, and if desired, add the balsamic vinegar for a tangy twist.
3. Gently toss the ingredients together, being careful not to break up the watermelon too much.
4. Season with salt and pepper to taste. Adjust seasoning if necessary.
5. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.

Variations and Tips:

• For added flavor, consider incorporating a squeeze of fresh lime juice or lemon juice.
• You can substitute fresh mint with basil for a different herbal note.
• Try adding sliced cucumbers or avocado for extra texture and flavor.
• Serve the salad on a bed of mixed greens for a more substantial dish or as a starter.
• If preparing in advance, store the watermelon and feta separately until just before serving to maintain freshness.

Grilled Chicken With Salsa

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Grilled Chicken with Salsa is a vibrant and flavorful dish perfect for summer cookouts or casual weeknight dinners. Ideal for families and parties alike, this dish showcases juicy grilled chicken breasts topped with a revitalizing salsa that adds a burst of flavor.

With a preparation time of approximately 30 minutes and a grilling time of around 15 minutes, this dish is quick and easy to prepare, making it a go-to recipe for anyone who loves delicious, fresh food.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup chopped red onion
• 1 jalapeño, seeded and minced (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 avocado, diced (optional)

Cooking Steps:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix the olive oil, cumin, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts.
3. Place the seasoned chicken on the grill and cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the salsa. In a bowl, combine the diced tomatoes, chopped red onion, jalapeño (if using), cilantro, and lime juice. Mix well and add salt to taste.
5. Once the chicken is grilled to perfection, remove it from the grill and let it rest for a few minutes.
6. Slice the chicken and serve it on a platter, topped generously with the revitalizing salsa. Optionally, add diced avocado on top for extra creaminess.

Variations and Tips:

• For added flavor, marinate the chicken in the olive oil, cumin, and garlic powder for at least 30 minutes before grilling.
• Experiment with different types of salsa, such as mango or pineapple salsa, for a sweet twist.
• Serve the grilled chicken over a bed of greens or with a side of rice for a complete meal.
• If you don’t have a grill, you can cook the chicken in a grill pan or bake it in the oven at 400°F (204°C) for 20-25 minutes.
• This dish pairs well with a revitalizing summer salad or corn on the cob, making it a versatile addition to your summer dinner repertoire.

Zucchini Noodles With Pesto

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Zucchini noodles with pesto is a light and invigorating dish perfect for those looking to enjoy a healthy summer meal. Ideal for vegans, gluten-free eaters, or anyone who simply loves the garden-fresh taste of zucchini, this dish can be prepared in under 30 minutes.

It’s a fantastic alternative to traditional pasta, providing all the satisfaction without the carbs, making it perfect for a quick weeknight dinner or a casual outdoor gathering.

Ingredients:

• 3 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup Parmesan cheese (or nutritional yeast for a vegan option)
• 2 garlic cloves, minced
• 1/3 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish, optional)
• Grated Parmesan or vegan cheese (for garnish, optional)

Cooking Steps:

1. Begin by spiralizing the zucchinis to create noodles. If you don’t have a spiralizer, you can use a vegetable peeler to slice the zucchini into thin strips. Set aside the noodles.
2. In a food processor, combine the fresh basil leaves, pine nuts, Parmesan cheese, and minced garlic. Pulse until finely chopped.
3. Slowly drizzle in the olive oil while the processor is running until the pesto is smooth and creamy. Season with salt and pepper to taste.
4. In a large pan over medium heat, add the zucchini noodles and cook for about 2-3 minutes, stirring occasionally until they are slightly tender but still al dente.
5. Remove the pan from heat and stir in the pesto until the zucchini noodles are evenly coated.
6. Serve immediately, garnished with cherry tomatoes and extra Parmesan cheese, if desired.

Variations and Tips:

• For a protein boost, add grilled chicken, shrimp, or chickpeas to the dish.
• Experiment with different nuts for the pesto, such as almonds or cashews, for a unique flavor profile.
• If you prefer your zucchini noodles a little softer, you can cook them longer, but be careful not to overcook, as they can become mushy.
• Try adding other vegetables like bell peppers or spinach for added color and nutrition.

Cucumber and Avocado Salad

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Cucumber and Avocado Salad is a revitalizing and healthy dish ideal for summer dinners or as a side for barbecues and picnics.

This vibrant salad complements grilled meats and can be enjoyed by vegetarians and health-conscious eaters alike. The preparation time is quick, taking only about 15 minutes, making it a perfect choice for those seeking a light and zesty option without spending hours in the kitchen.

Ingredients:

• 2 large cucumbers
• 2 ripe avocados
• 1 small red onion
• 1 cup cherry tomatoes
• 1/4 cup fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Begin by washing the cucumbers and cherry tomatoes thoroughly. Peel the cucumbers if desired, and slice them into thin rounds or half-moons.
2. Cut the ripe avocados in half, remove the pit, and scoop out the flesh. Chop the avocado into bite-sized pieces and add it to a large mixing bowl.
3. Thinly slice the red onion and add it to the bowl along with the cucumbers and halved cherry tomatoes.
4. Chop the fresh cilantro and sprinkle it over the salad mixture.
5. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
6. Taste and adjust seasoning if needed, then serve immediately or allow to chill for a few minutes in the refrigerator for enhanced flavors.

Variations and Tips:

• For added crunch, consider incorporating diced bell peppers or radishes.
• Substitute lime juice with lemon juice for a slightly different flavor profile.
• Add feta cheese or mozzarella balls for a creamy element.
• For a bit of heat, include sliced jalapeños or a pinch of red pepper flakes.
• Serve on a bed of mixed greens to create a heartier salad.
• This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to a day.

Shrimp Tacos With Cabbage Slaw

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Shrimp tacos with cabbage slaw are a fresh and zesty dish that encapsulates the essence of summer. Perfect for a relaxed dinner with friends or family, these tacos are not only delicious but also quick to prepare, taking only about 30 minutes from prep to plate. The combination of succulent shrimp, crunchy cabbage slaw, and flavorful toppings make these tacos a delightful option for seafood lovers looking for a light yet satisfying meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1 carrot, shredded
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional toppings: avocado slices, sour cream, hot sauce

Cooking Instructions:

1. In a bowl, combine the shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper. Toss until the shrimp are well-coated.
2. Heat a skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat.
3. In a separate bowl, mix the shredded green cabbage, red cabbage, carrot, cilantro, lime juice, and a pinch of salt. Toss until well combined to create the slaw.
4. Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
5. To assemble the tacos, place a portion of shrimp on each tortilla, top with a generous serving of cabbage slaw, and add any optional toppings like avocado slices, sour cream, or hot sauce.

Variations and Tips:

• For a spicy kick, add jalapeños or a sprinkle of cayenne pepper to the shrimp mixture.
• Substitute the shrimp with grilled chicken or tofu for a different protein option.
• Consider adding a mango salsa for a sweet contrast or a drizzle of chipotle mayo for extra flavor.
• Serve with lime wedges on the side for an extra burst of freshness when eating.
• If you have leftovers, store the slaw and shrimp separately to keep the ingredients fresh for the next day.

Margherita Pizza

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Margherita Pizza is a classic Italian dish that embodies simplicity and freshness, making it a delightful option for both novice cooks and experienced chefs alike. With its vibrant flavors of tomatoes, mozzarella, and basil, this pizza is ideal for family gatherings, casual dinners with friends, or a cozy night in. Preparation time is about 20 minutes, with an additional 10-15 minutes for baking, allowing you to serve a delicious homemade pizza in less than half an hour.

Ingredients:

• 1 pre-made pizza dough (store-bought or homemade)
• 1 cup of marinara sauce (or tomato sauce)
• 8 oz fresh mozzarella cheese, sliced
• Fresh basil leaves
• 2 tablespoons extra virgin olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste
• Optional: Balsamic glaze for drizzling

Cooking Steps:

1. Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
2. Roll out the pizza dough on a floured surface to your desired thickness, creating a round shape. Transfer the rolled-out dough to a baking sheet or a pizza peel dusted with flour if using a pizza stone.
3. Spread an even layer of marinara sauce over the dough, leaving a small border for the crust.
4. Distribute the slices of fresh mozzarella evenly over the sauce.
5. Tear and scatter fresh basil leaves on top of the cheese.
6. Drizzle the extra virgin olive oil over the pizza, and season with salt and pepper.
7. Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly.
8. Once cooked, remove the pizza from the oven and let it cool for a couple of minutes. Drizzle with balsamic glaze if desired, add extra basil leaves, slice, and serve warm.

Variations and Tips:

• For a gluten-free option, use a gluten-free pizza crust or cauliflower crust.
• Add toppings like sliced tomatoes, arugula, or a sprinkle of red pepper flakes for an extra kick.
• To enhance flavor, incorporate garlic-infused oil in place of regular olive oil.
• Experiment with different types of cheeses, such as burrata or provolone, for a unique taste.
• If you prefer a crispier crust, bake the pizza directly on the oven rack for the last few minutes of cooking.

Tomato Basil Bruschetta

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Tomato Basil Bruschetta is a delightful and fresh appetizer that encapsulates the essence of summer with its vibrant flavors. This dish features crusty bread topped with a flavorful mixture of fresh tomatoes, fragrant basil, and aromatic garlic, making it perfect for gatherings, picnics, or a light starter for dinner parties. The preparation time is quick, taking about 20 minutes from start to finish, making it ideal for anyone looking to impress without spending hours in the kitchen.

Ingredients:

• 1 French baguette or Italian bread
• 4 ripe tomatoes, diced
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Optional: Grated Parmesan cheese or balsamic glaze for drizzling

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Slice the baguette or Italian bread into 1/2-inch thick slices and place them on a baking sheet.
3. Brush each slice lightly with olive oil and toast in the preheated oven for about 5-7 minutes or until golden and crispy.
4. In a medium-sized bowl, combine the diced tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and pepper. Mix well to combine and let it sit for about 10 minutes to let the flavors meld.
5. Once the bread is toasted, remove it from the oven and let it cool slightly.
6. Spoon the tomato mixture generously onto each slice of toasted bread.
7. If desired, sprinkle grated Parmesan cheese on top or drizzle with balsamic glaze for added flavor.
8. Serve immediately and enjoy!

Variations and Tips:

• For added texture, consider using a mix of heirloom tomatoes for a colorful presentation.
• You can switch up the herbs by adding a pinch of oregano or thyme for a different flavor profile.
• For a vegetarian twist, layer slices of fresh mozzarella cheese on top of the bruschetta before adding the tomato mixture.
• Make it a meal by serving bruschetta alongside a fresh salad or grilled vegetables.
• If making ahead of time, prepare the tomato mixture and store it separately from the bread to prevent sogginess and assemble just before serving.

Honey Mustard Glazed Salmon

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Honey Mustard Glazed Salmon is a vibrant, flavorful dish that’s perfect for both casual family dinners and impressive gatherings. This recipe highlights the natural richness of salmon, complemented by a sweet and tangy honey mustard glaze that elevates it to a new level.

With a preparation time of just 10 minutes and a cooking time of 15 minutes, this dish is both quick and easy, making it an ideal choice for busy weeknights or summer nights when you want to keep things light and fresh.

Ingredients:

• 4 salmon fillets
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
3. Place the salmon fillets skin-side down on the prepared baking sheet and generously brush the honey mustard mixture over each fillet.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Once done, remove from the oven and let it rest for a few minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Variations and Tips:

• For a spicy kick, add a teaspoon of sriracha or crushed red pepper flakes to the honey mustard glaze.
• You can also marinate the salmon in the honey mustard mixture for 30 minutes to enhance flavor before baking.
• If you prefer grilling, preheat your grill to medium-high heat and cook the salmon fillets for about 6-8 minutes per side, using a grill basket if necessary.
• Serve with a fresh salad, steamed vegetables, or a side of quinoa for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator and enjoyed cold on a salad or reheated gently in the microwave.

Chickpea Salad With Cumin

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Chickpea Salad with Cumin is a revitalizing and protein-packed salad perfect for summer lunches, gatherings, or light dinners. This dish combines the delightful flavors of chickpeas with aromatic cumin, making it satisfying and nutritious.

It’s ideal for vegetarians, vegans, or anyone looking to incorporate more plant-based options into their meals. The preparation time is about 15 minutes.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bell pepper (any color), diced
• 1 small red onion, finely chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 tablespoon cumin powder
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Steps:

1. In a large mixing bowl, combine the drained chickpeas, diced bell pepper, chopped red onion, diced cucumber, halved cherry tomatoes, and chopped parsley.
2. In a separate smaller bowl, whisk together the olive oil, cumin powder, lemon juice, salt, and pepper until well combined.
3. Pour the dressing over the chickpea mixture and toss gently to combine everything evenly.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

Variations and Tips:

• For added protein, consider including diced avocado or shredded cooked chicken if desired.
• Feel free to swap out the vegetables based on your preference; zucchini, corn, or carrots can also be great additions.
• If you prefer a little heat, add chopped jalapeños or a sprinkle of cayenne pepper.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good toss before serving!

Grilled Corn on the Cob

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Grilled corn on the cob is a classic summer side dish, perfect for backyard barbecues, picnics, or family gatherings. This dish is not only delicious but also quick to prepare, taking about 30 minutes from start to finish.

The sweet, smoky flavor of grilled corn paired with a sprinkle of your favorite seasonings or toppings can elevate any meal, making it ideal for vegans, vegetarians, and anyone looking to enjoy fresh produce during the warmer months.

Ingredients:

• Fresh corn on the cob (as many ears as desired)
• Olive oil or melted butter
• Salt
• Pepper
• Optional toppings: grated Parmesan cheese, chili powder, lime juice, or fresh herbs

Cooking Instructions:

1. Preheat your grill to medium-high heat (about 400°F/200°C).
2. Remove the husks and silk from the corn, or leave them on for a more traditional grilling method.
3. If desired, soak the corn in water for about 15 minutes. This step is optional but helps keep the corn moist during grilling.
4. Brush the corn with olive oil or melted butter and season with salt and pepper.
5. Place the corn directly on the grill grates, turning every 2-3 minutes until all sides are evenly charred, about 10-15 minutes total.
6. Once cooked, remove the corn from the grill and allow it to cool for a few minutes.
7. You can add additional toppings like grated Parmesan cheese, a sprinkle of chili powder, a squeeze of lime juice, or fresh herbs for extra flavor.

Variations and Tips:

• For added flavor, try marinating the corn in a mixture of olive oil, lime juice, and garlic before grilling.
• If you prefer to keep the corn husked, wrap each cob in aluminum foil with a little butter, salt, and herbs before grilling.
• Experiment with different spices or flavored butters to change up the taste; garlic butter, herb-infused oils, or spicy blends work wonderfully.
• Grilled corn can be cut off the cob and added to salads, salsas, or as a topping for tacos for a delightful twist.

Spinach and Ricotta Stuffed Peppers

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Spinach and Ricotta Stuffed Peppers are a delightful and healthy dish perfect for summer dinners or casual gatherings. Bursting with flavor, these vibrant bell peppers are filled with a creamy mixture of ricotta cheese, fresh spinach, and herbs, making them an ideal option for vegetarians or anyone looking to lighten up their meals.

The dish is not only visually appealing but also satisfying and nutritious. You can prepare this dish in about 30 minutes, making it a quick and easy option for weeknight dining or a simple weekend meal.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce (for topping)
• Olive oil (for drizzling)
• Fresh basil or parsley (for garnish, optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Start by washing the bell peppers. Cut the tops off and remove the seeds and membranes.
3. In a large bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, minced garlic, oregano, salt, and black pepper. Mix until well combined.
4. Fill each bell pepper with the ricotta and spinach mixture, packing it slightly to guarantee they are filled generously.
5. Place the stuffed peppers upright in a baking dish. Spoon marinara sauce over the top of each filled pepper and drizzle with a little olive oil.
6. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly golden.
7. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh basil or parsley before serving.

Variations and Tips:

• For added flavor, consider mixing in cooked quinoa or rice into the stuffing.
• You can also incorporate other vegetables like zucchini or mushrooms into the filling for a heartier dish.
• Experiment with different types of cheese such as feta or goat cheese for a different taste.
• If you prefer a spicier kick, add red pepper flakes to the filling.
• For a hearty meal, serve alongside a side salad or crusty bread.

Pineapple Chicken Kabobs

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Pineapple Chicken Kabobs are a vibrant and flavorful dish that combines succulent chicken with sweet, juicy pineapple, making it an ideal choice for summer gatherings, barbecues, or family dinners.

This dish is perfect for those who enjoy a mix of savory and sweet flavors, and it can be easily tailored to suit various dietary preferences. With a preparation time of about 30 minutes and a cooking time of approximately 15-20 minutes, these kabobs can be a quick and delightful meal bursting with tropical flair.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup fresh pineapple, cut into 1-inch cubes
• 1 bell pepper (red, green, or yellow), cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Salt and pepper, to taste
• Skewers (if using wooden skewers, soak them in water for 30 minutes prior to grilling)

Cooking Instructions:

1. In a large mixing bowl, combine the olive oil, soy sauce, honey, garlic powder, ground ginger, salt, and pepper. Mix well to create the marinade.
2. Add the chicken cubes to the marinade, ensuring they are evenly coated. Let it marinate for at least 15 minutes (or up to 1 hour for enhanced flavor).
3. While the chicken is marinating, prepare the vegetables and pineapple by cutting them into uniform pieces.
4. Preheat the grill to medium-high heat.
5. Once marinated, thread the chicken, pineapple, bell peppers, and red onion onto the skewers, alternating between each ingredient.
6. Place the loaded skewers on the grill. Cook the kabobs for about 15-20 minutes, turning occasionally until the chicken is cooked through and the edges are golden, and the vegetables are tender.
7. Remove the kabobs from the grill and let them rest for a few minutes before serving.

Variations and Tips:

• For a spicy kick, add red pepper flakes or a dash of hot sauce to the marinade.
• Feel free to substitute or add other vegetables such as zucchini, cherry tomatoes, or mushrooms.
• Marinate the chicken overnight for an even richer flavor.
• These kabobs can be served over rice or with a fresh salad for a complete meal.
• If you don’t have a grill, you can cook these kabobs in the oven on a baking sheet at 400°F for about 20-25 minutes or until the chicken is fully cooked.

Simple Pasta Primavera

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Pasta Primavera is a delightful and vibrant dish that showcases the freshness of seasonal vegetables combined with your favorite pasta type. This vegetarian-friendly meal is ideal for those looking for a light yet satisfying dinner option, perfect for warm summer evenings. With a preparation time of approximately 30 minutes, it’s perfect for busy weeknights or casual entertaining.

Ingredients:

• 8 ounces of pasta (e.g., penne, fusilli, or spaghetti)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 small zucchini, sliced
• 1 bell pepper (red or yellow), chopped
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• Salt and pepper, to taste
• Fresh basil, for garnish
• Grated Parmesan cheese (optional)

Cooking Steps:

1. In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining.
2. In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the zucchini, bell pepper, broccoli, and asparagus to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Stir in the cherry tomatoes and cook for an additional 2-3 minutes.
5. Add the drained pasta to the skillet with the sautéed vegetables. Use the reserved pasta water to help combine the ingredients, making certain everything is well coated.
6. Season with salt and pepper to taste. Toss to mix and verify the pasta is heated through.
7. Serve immediately, garnished with fresh basil and grated Parmesan cheese if desired.

Variations & Tips:

• Feel free to customize the vegetables based on what you have on hand or your personal preferences. Carrots, peas, or spinach make great additions.
• For a protein boost, add grilled chicken, shrimp, or chickpeas.
• If you prefer a creamier sauce, consider adding a splash of heavy cream or a dollop of ricotta cheese.
• To enhance flavor, consider adding a squeeze of lemon juice or a sprinkle of red pepper flakes for some heat.
• This dish can be served warm or at room temperature, making it ideal for potluck gatherings or picnics.