Summer Dinners Recipes

Who wants to spend summer cooking dinner over a hot stove? These dinner recipes make the most of summer fruits and vegetables, plus great grilling ideas too.

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Raspberry-Glazed Pork Chops with Pickled Onions

From EatingWell

Brining enhances flavor and renders pork chops moist and juicy. While the chops brine, prepare the pickled onions and the raspberry sauce. The thick flavorful sauce, rich pork chops and pickled onions all come together in an explosion of flavors and textures.

Raspberry-Glazed Pork Chops with Pickled Onions

Steak & Purple-Potato Salad

From EatingWell

This hearty steak and potato salad is inspired by salpicon, a favorite dish in Chile. The purple potatoes add vibrant color but you can substitute any young "new" potatoes that are harvested early in the season--even small fingerlings would work. Serve on a bed of spicy mesclun greens to round out the meal. This recipe can easily be doubled.

Steak & Purple-Potato Salad

Corn & Tomato Saute

From EatingWell

This simple saute combines two summer stars--corn and tomatoes. If you don't have fresh basil or tarragon, use whatever is best out of your herb garden.

Corn & Tomato Saute

Tilapia Corn Chowder

From EatingWell

This light soup is a great way to slip fresh corn (and tilapia, of course!) into your late-summer menu. Make it a meal: Enjoy with a mixed green salad and oyster crackers.

Tilapia Corn Chowder

Mock Ceviche

From EatingWell

Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve with warm corn tortillas.

Mock Ceviche

Tilapia & Summer Vegetable Packets

From EatingWell

Wrapping vegetables and fish in a foil packet for grilling or baking is a foolproof way to get moist, tender results. Tilapia and summer vegetables pair with olives and capers for a Mediterranean flair.

Tilapia & Summer Vegetable Packets

Tahini Sauce

From EatingWell

This garlicky tahini sauce is traditionally served with chicken kebabs, but we loved it with the beef kebabs as well.

Tahini Sauce

Shish Kebab with Tahini Sauce

From EatingWell

Roasted and grilled meats are ubiquitous throughout the Middle East. This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well. Tuck the grilled chunks of meat and onion into warm whole-wheat pitas.

Shish Kebab with Tahini Sauce

Roast Pork with Sweet Onion-Rhubarb Sauce

From EatingWell

Tart rhubarb is balanced by sweet onions in this sumptuous sauce for grilled pork tenderloin. If you can't find fresh rhubarb for this, use frozen (no need to thaw it first). For dinner in a hurry, try two quick sides like whole-wheat couscous and steamed broccoli.

Roast Pork with Sweet Onion-Rhubarb Sauce

Grilled Whole Trout with Lemon-Tarragon Bean Salad

From EatingWell

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives the skin a delightful crispy texture. Grill some garlic-rubbed bread and enjoy a glass of Sauvignon Blanc.

Grilled Whole Trout with Lemon-Tarragon Bean Salad

Zucchini Rice Casserole

From EatingWell

We pack extra vegetables into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half and swap turkey sausage for pork sausage. If you're bringing it to a potluck, plan to reheat it before serving.

Zucchini Rice Casserole

Pork Tenderloin with Roasted Grape Sauce

From EatingWell

Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.

Pork Tenderloin with Roasted Grape Sauce

Pineapple-Teriyaki Chicken

From EatingWell

Grilled teriyaki chicken with pineapple can be made with just a few pantry staples. Although it's delicious when made with canned pineapple, fresh pineapple and its juice can easily be used in its place. Serve with brown rice and snow peas.

Pineapple-Teriyaki Chicken

Spinach Salad with Japanese Ginger Dressing

From EatingWell

This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakhouses across the U.S. Add shrimp for lunch or a light supper.

Spinach Salad with Japanese Ginger Dressing

Corn & Broccoli Calzones

From EatingWell

These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your fridge. Part-skim ricotta and mozzarella make our pizza pockets lower in saturated fat. Plus a whole-wheat crust adds a nutty flavor and extra fiber. Serve with your favorite marinara sauce for dipping.

Corn & Broccoli Calzones

Sugar Snap Pea & Shrimp Curry

From EatingWell

This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.

Sugar Snap Pea & Shrimp Curry

Macque Choux

From EatingWell

Macque Choux (pronounced "mock shoe") is a Cajun corn and vegetable saute. Here we eschew the traditional bacon fat or butter for heart-healthy olive oil. Try it at your next backyard barbecue.

Macque Choux

Tex-Mex Taco Salad

From EatingWell

This version of the chain-restaurant favorite has fresh flavors and a healthy nutritional profile. Vary the heat by varying the type of salsa you use. Baked corn tortilla chips and lime wedges are natural accompaniments.

Tex-Mex Taco Salad

Summer Squash & White Bean Saute

From EatingWell

Bountiful summer vegetables--zucchini, summer squash, fresh tomatoes--are quickly sauteed with protein-rich white beans and topped with Parmesan for a hearty dish. This saute is endlessly versatile and works well with eggplant, peppers or corn. Double it and toss the leftovers with bowtie pasta for lunch the next day. Serve with: Brown rice or bulgur.

Summer Squash & White Bean Saute

Pecan-Crusted Chicken

From EatingWell

This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange. Serve with a spinach salad.

Pecan-Crusted Chicken

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

From EatingWell

Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin.

Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa

Pork Chops with Peach Barbecue Sauce

From EatingWell

The tangy peach barbecue sauce that glazes these pork chops is incredible on grilled chicken or salmon as well. Bone-in pork chops (as opposed to boneless) are less likely to dry out. Just make sure to trim away as much fat as possible for healthier results.

Pork Chops with Peach Barbecue Sauce

Garlicky Green Beans

From EatingWell

We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.

Garlicky Green Beans

Eggplant Parmesan Pizza

From EatingWell

Eggplant Parm is spun into a pizza with grilled eggplant, marinara, fresh basil and Parmigiano-Reggiano cheese. Beer pairing: Sweet and bitter elements on this pizza need a similarly balanced beer. A pale ale or amber ale fills the bill beautifully.

Eggplant Parmesan Pizza

Tortellini & Zucchini Soup

From EatingWell

Everyone knows tortellini make a quick weeknight pasta dinner - but they also add substance that turns this quick, colorful vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Enjoy this soup with a slice of multigrain baguette and a spinach salad.

Tortellini & Zucchini Soup

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