Popular 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.
Grilled Rosemary-Scented Chicken
Grilling chicken breasts on a bed of rosemary sprigs is an effective and easy way to infuse them with flavor. Savory black olive paste, contrasted with a sweet confit of caramelized onion, provides a sophisticated finish.
Grilled Potato Packets
Cooking potatoes in a foil packet means one less pot to wash, and highlights the delicate, earthy flavor of just-dug new potatoes.
Grilled Pizza with Pesto, Tomatoes & Feta
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill. For convenience, this recipe uses prepared pizza dough, found in most supermarkets, and pesto from a jar.
Tabbouleh with Grilled Vegetables
Grilled vegetables add a layer of rich, complex flavors to the popular Middle Eastern salad of bulgur and herbs. Serve with whole-wheat pita bread or use as a sandwich filling.
Flank Steak with Coffee-Peppercorn Marinade
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
Whole-Wheat Burger Buns
No store-bought bun can compare with rustic, wheaty, homemade burger buns like these.
Margarita Shrimp Salad
The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.
Grilled Chicken Salad with a Fresh Strawberry Dressing
Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.
Fusilli with Garden-Fresh Tomato "Sauce"
This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient-especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.
Grilled Salmon with North African Flavors
Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
Warm Green Bean Salad with Toasted Walnuts
This colorful salad makes a fine prelude to a hearty dinner. Walnut oil's distinctive flavor delivers a rich hit to the dressing.
Spring Vegetable Stew
This rich, satisfying vegetable stew celebrates the first vegetables of spring--artichokes, leeks, carrots and peas. For a truly indulgent flair, omit the butter at the end and drizzle each serving with a little truffle oil.
Quick Pork Saute with Blackberries
A snappy pan sauce made with shallots, port and fruity blackberry nectar transforms basic pork chops into a special-occasion dinner. A touch of butter swirled in at the end of cooking gives the sauce a rich finish. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops for pork; adjust cooking time accordingly.
Salt & Pepper Sirloin
A simple grilled steak topped with tangy tomatillo salsa is a favorite of EatingWell's Food Editor, Jim Romanoff. Instead of serving a slab of steak, he likes to slice it and fan it on the plates. Not only is it more attractive this way, it is easier to control portion sizes.
Tex-Mex Summer Squash Casserole
Chiles and cheese turn mild summer squash into a zesty, satisfying casserole. The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.
Grilled Tofu with a Mediterranean Chopped Salad
Mild-flavored tofu benefits from this intensely flavored lemon juice-and-garlic-based marinade. If you have the time, marinate the tofu early in the day (up to 8 hours before serving) so it can absorb all the flavors.
Fettuccine with Shiitake Mushrooms & Basil
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
Tofu & Veggies with Maple Barbecue Sauce
Nestled in the foothills of the Green Mountains, Mary's Restaurant is an idyllic retreat in Bristol, Vermont. Chef-owner Doug Mack works with farmers to highlight seasonal ingredients on his menu. He keeps vegetarian diners happy with this untraditional stir-fry, which jazzes up tofu with a zesty sauce.
Orange-Scented Beef Stir-Fry
Orange marmalade is the secret ingredient in this quick stir-fry. For variations, substitute chicken, shrimp, pork or tofu for the beef; adjusting the cooking time accordingly.
Stir-Fried Spicy Chicken Tenders
A bag of frozen peppers and onions can be a quick start to a stir-fry; here, it's combined with almost fat-free chicken tenders for a speedy dinner. Serve this dish with warm polenta rounds or brown rice.
Steak Salad-Stuffed Pockets
Here's a healthy dinner on the go, an easy sandwich you can pack up and take in the car when you're rushing the kids off to soccer or band. It's also a quick favorite when the adults just want to hang out on the deck on Saturday night with a pitcher of sangria on the side.
Roasted Chicken Salad with Garlic Toasts
Rotisserie chickens have become all the rage in our local supermarkets - and why not? They can be the base of a quick, almost-homemade dinner in no time. Here, roasted chicken turns into an easy salad with some crusty garlic bread on the side.
Shrimp with Mango & Basil
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.
Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty, creamy, garlicky melange that's stirred into the salad just before it's served.
Paprika Shrimp & Green Bean Saute
Green beans add snap and color to the garlicky shrimp and butter beans in this Spanish-inspired saute. Slightly pricier prepeeled shrimp are worth it, given the amount of time they save on a harried weeknight. Serve with quinoa or brown rice.
Top 25 Slides in Summer Dinners Recipes
- Grilled Rosemary-Scented Chicken
- Grilled Potato Packets
- Grilled Pizza with Pesto, Tomatoes & Feta
- Tabbouleh with Grilled Vegetables
- Flank Steak with Coffee-Peppercorn Marinade
- Whole-Wheat Burger Buns
- Margarita Shrimp Salad
- Grilled Chicken Salad with a Fresh Strawberry Dressing
- Fusilli with Garden-Fresh Tomato "Sauce"
- Grilled Salmon with North African Flavors
- Warm Green Bean Salad with Toasted Walnuts
- Spring Vegetable Stew
- Quick Pork Saute with Blackberries
- Salt & Pepper Sirloin
- Tex-Mex Summer Squash Casserole
- Grilled Tofu with a Mediterranean Chopped Salad
- Fettuccine with Shiitake Mushrooms & Basil
- Tofu & Veggies with Maple Barbecue Sauce
- Orange-Scented Beef Stir-Fry
- Stir-Fried Spicy Chicken Tenders
- Steak Salad-Stuffed Pockets
- Roasted Chicken Salad with Garlic Toasts
- Shrimp with Mango & Basil
- Spring Green Salad with Rouille Dressing
- Paprika Shrimp & Green Bean Saute