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.

Tomato Pasta with Arugula and Parmesan

From Midwest Living

Tomato Pasta with Arugula and Parmesan

Fresh Herb Tuna Salad

Chives, lovage, sorrel, tarragon, dill weed, and curry powder accent the dressing for this upscale tuna salad. Serve it in a fresh sweet pepper or on whole grain bread.

From Midwest Living

Fresh Herb Tuna Salad

Sweet and Spicy Steak Salad

From Midwest Living

Sweet and Spicy Steak Salad

Smoky-Hot Raspberry Shrimp

Give your shrimp a spicy makeover by adding chili powder, ground cumin, and chipotle chile peppers and enjoy this quick dinner any night of the week.

From Diabetic Living

Smoky-Hot Raspberry Shrimp

Three-Herb Steaks

Cuts other than strip steaks will benefit from this seasoning. Rub the mixture on T-bone or sirloin steaks too.

From Better Homes and Gardens

Three-Herb Steaks

Italian Pork Kabobs with Summer Vegetables

From National Pork Board

Italian Pork Kabobs with Summer Vegetables

Grilled Chicken with Watermelon Glaze

From Better Homes and Gardens

Grilled Chicken with Watermelon Glaze

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.

From EatingWell

Grilled Rosemary-Scented Chicken

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.

From EatingWell

Grilled Potato Packets

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.

From EatingWell

Grilled Pizza with Pesto, Tomatoes & Feta

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.

From EatingWell

Tabbouleh with Grilled Vegetables

Flank Steak with Coffee-Peppercorn Marinade

Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.

From EatingWell

Flank Steak with Coffee-Peppercorn Marinade

Whole-Wheat Burger Buns

No store-bought bun can compare with rustic, wheaty, homemade burger buns like these.

From EatingWell

Whole-Wheat Burger Buns

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.

From EatingWell

Margarita Shrimp Salad

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.

From EatingWell

Grilled Chicken Salad with a Fresh Strawberry Dressing

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.

From EatingWell

Fusilli with Garden-Fresh Tomato "Sauce"

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.

From EatingWell

Grilled Salmon with North African Flavors

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.

From EatingWell

Warm Green Bean Salad with Toasted Walnuts

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.

From EatingWell

Spring Vegetable Stew

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.

From EatingWell

Quick Pork Saute with Blackberries

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.

From EatingWell

Salt & Pepper Sirloin

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.

From EatingWell

Tex-Mex Summer Squash Casserole

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.

From EatingWell

Grilled Tofu with a Mediterranean Chopped Salad

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.

From EatingWell

Fettuccine with Shiitake Mushrooms & Basil

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.

From EatingWell

Tofu & Veggies with Maple Barbecue Sauce

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