As the sun begins to set on a warm summer evening, there’s nothing quite like gathering around the table with loved ones and enjoying a delicious meal together. But in the midst of sweltering heat and long days at the beach, it can be easy to get stuck in a culinary rut – after all, who wants to spend hours slaving away in the kitchen when you could be out soaking up the sun? The solution is simple: light, refreshing dinner recipes that are perfect for those balmy summer evenings. From seafood and salads to international inspirations and more, we’ve got 18 mouthwatering options to keep your taste buds cool all season long. So grab a glass of iced tea, gather ’round the table, and get ready to indulge in some seriously satisfying summer eats.
Lemon Garlic Shrimp with Zucchini Noodles
Brighten up your mealtime with this refreshing and flavorful dish, featuring succulent shrimp, zesty lemon garlic sauce, and tender zucchini noodles.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves of garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 medium zucchini, spiralized into noodles
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Remove the shrimp from the skillet and set aside.
4. Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1 minute, until fragrant.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Add the zucchini noodles to the skillet and cook for 3-4 minutes, until slightly tender.
7. Return the shrimp to the skillet and toss with the zucchini noodles and lemon garlic sauce.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Avocado and Chickpea Salad Wrap
A refreshing and nutritious wrap that combines creamy avocado with the earthy taste of chickpeas, all wrapped up in a crispy tortilla. Perfect for a quick lunch or snack.
Ingredients:
– 1 ripe avocado, diced
– 1/2 cup cooked chickpeas
– 1/4 cup chopped fresh cilantro
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon olive oil
– Salt and pepper to taste
– 1 large flour tortilla
Instructions:
1. In a medium bowl, combine avocado, chickpeas, cilantro, lime juice, and olive oil. Season with salt and pepper.
2. Lay the tortilla flat on a surface.
3. Spoon the salad mixture onto one half of the tortilla, leaving a small border around the edges.
4. Fold the other half of the tortilla over the filling to form a half-moon shape.
5. Serve immediately, or wrap in plastic wrap and refrigerate for up to 2 hours before serving.
Cooking Time: None, just assemble!
Grilled Salmon with Asparagus and Quinoa
This recipe combines the flavors of grilled salmon, tender asparagus, and nutty quinoa for a well-rounded and satisfying meal. Perfect for a quick dinner or lunch option.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 lb fresh asparagus, trimmed
– 1 cup cooked quinoa
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush the mixture on both sides of the salmon fillets.
4. Grill the salmon for 4-5 minutes per side or until cooked through.
5. Meanwhile, toss asparagus with olive oil, salt, and pepper. Grill alongside the salmon for 3-4 minutes or until tender.
6. Cook quinoa according to package instructions.
7. Serve grilled salmon on top of quinoa, accompanied by roasted asparagus.
Cooking Time: 15-20 minutes
Caprese Stuffed Portobello Mushrooms
Elevate your appetizer game with this flavorful and visually stunning dish, featuring the classic Italian flavors of fresh mozzarella, juicy tomatoes, and fragrant basil.
Ingredients:
– 4 large Portobello mushrooms
– 1 pint cherry tomatoes, halved
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Extra virgin olive oil for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms by wiping them with a damp cloth. Remove stems and gills.
3. In a bowl, mix together cherry tomatoes, mozzarella cheese, and basil leaves. Season with salt and pepper to taste.
4. Stuff each mushroom cap with the tomato-mozzarella mixture, dividing it evenly among the four caps.
5. Place stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
7. Serve warm, drizzled with extra virgin olive oil.
Cooking Time: 15-20 minutes
Spinach and Feta Stuffed Chicken Breast
Elevate your mealtime with this flavorful and moist chicken breast stuffed with a savory blend of spinach, feta cheese, and herbs. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket. Stuff each breast with the spinach-feta mixture.
4. Drizzle olive oil over the stuffed chicken breasts and season with salt and pepper.
5. Place chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
Cooking Time: 25-30 minutes
Asian-Inspired Sesame Ginger Tofu Bowl
This recipe combines the nutty flavor of sesame with the spicy kick of ginger, perfect for a quick and easy dinner. Pan-seared tofu is served on top of a bed of fluffy jasmine rice and steamed broccoli, finished with a drizzle of savory soy sauce.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 2 tablespoons sesame oil
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1/4 cup chopped scallions for garnish
– 1 cup cooked jasmine rice
– 1 bunch broccoli, steamed
– Salt and pepper to taste
Instructions:
1. In a small bowl, whisk together sesame oil, grated ginger, soy sauce, and garlic.
2. Pan-sear the tofu cubes in the marinade for 3-4 minutes per side, until golden brown.
3. Cook jasmine rice according to package instructions.
4. Steam broccoli florets until tender.
5. Assemble the bowl by placing the tofu on top of the rice, with steamed broccoli on the side. Drizzle with additional soy sauce if desired.
Cooking Time: 15-20 minutes
Mediterranean Chickpea and Cucumber Salad
A refreshing and flavorful salad that combines the creamy richness of chickpeas with the cooling crunch of cucumber, perfect for a light and satisfying meal or side dish.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium cucumbers, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp extra-virgin olive oil
– 2 tbsp fresh lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large bowl, combine the chickpeas, cucumbers, and red onion.
2. Drizzle the olive oil and lemon juice over the salad and toss gently to coat.
3. If using feta cheese, crumble it on top of the salad and sprinkle with salt and pepper to taste.
4. Garnish with chopped parsley and serve immediately.
Cooking Time: 10-15 minutes (prep time only)
Baked Cod with Lemon and Herbs
This flavorful recipe combines the delicate taste of cod with the brightness of lemon and a hint of herbs, resulting in a moist and aromatic dish perfect for any occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the fish, then sprinkle lemon juice, parsley, and thyme evenly.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until cod is cooked through and flakes easily with a fork.
Cooking Time: 12-15 minutes
Serve warm and enjoy!
Greek Yogurt Chicken Salad Lettuce Wraps
A refreshing twist on traditional chicken salad, this recipe combines the creaminess of Greek yogurt with the crunch of fresh lettuce and the savory flavor of cooked chicken. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1 tablespoon Dijon mustard
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 4 large lettuce leaves
– Optional toppings: sliced red onion, crumbled feta cheese, chopped hard-boiled egg
Instructions:
1. In a medium bowl, combine chicken, Greek yogurt, Dijon mustard, salt, and pepper. Mix until smooth.
2. Taste and adjust seasoning as needed.
3. Wash and dry lettuce leaves.
4. Spoon the chicken salad onto each lettuce leaf.
5. Add optional toppings, if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Roasted Vegetable and Hummus Wrap
Get ready for a flavorful and nutritious wrap that combines the goodness of roasted vegetables with creamy hummus.
Ingredients:
– 1 large flour tortilla
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large zucchini, sliced
– 1/4 cup store-bought or homemade hummus
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables in the preheated oven for 25-30 minutes or until tender.
4. Spread hummus evenly over the tortilla.
5. Fill the tortilla with roasted vegetables.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 25-30 minutes
Tomato Basil Soup with a Grilled Cheese Twist
Elevate the classic tomato soup game by adding a crispy grilled cheese twist. This comforting and flavorful recipe is perfect for a cozy evening or a quick lunch.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 teaspoons dried basil
– Salt and pepper to taste
– 4 slices of bread (white or whole wheat)
– 2 tablespoons unsalted butter, softened
– 2 cups shredded cheddar cheese
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add tomatoes, broth, cream, basil, salt, and pepper. Bring to a simmer.
3. Reduce heat and let soup simmer for 15-20 minutes or until flavors have melded together.
4. Meanwhile, preheat grill or grill pan to medium-high heat.
5. Butter one side of each bread slice. Place on the grill, butter-side down. Top with shredded cheese.
6. Cook for 2-3 minutes or until bread is toasted and cheese is melted. Flip and cook for an additional minute.
7. Ladle soup into bowls and top with a grilled cheese sandwich. Serve immediately.
Cooking Time: 30-40 minutes
Garlic Butter Scallops with Spinach
Elevate your seafood game with this flavorful and easy-to-make recipe that combines succulent scallops, garlicky butter, and wilted spinach. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 large scallops
– 4 tablespoons (1/2 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse scallops under cold water; pat dry with paper towels.
3. In a medium skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 1 minute.
4. Add spinach leaves; cook until wilted, about 2 minutes.
5. Place scallops on top of spinach mixture; season with salt and pepper.
6. Dot the top of each scallop with remaining 2 tablespoons butter.
7. Transfer skillet to preheated oven; bake for 8-10 minutes or until scallops are cooked through.
Cooking Time: 12-15 minutes
Quinoa and Black Bean Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the nutty taste of quinoa with the creamy texture of black beans, all wrapped up in a vibrant bell pepper.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large bowl, combine quinoa, black beans, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Cover with aluminum foil and bake for 30 minutes.
6. Remove foil and bake an additional 10-15 minutes, or until peppers are tender.
7. Serve hot, topped with shredded cheese if desired.
Cooking Time: 40-45 minutes
Lightened-Up Chicken Caesar Salad
Elevate your salad game with this healthier take on a classic favorite! By using leaner chicken and lighter dressing, you can enjoy the flavors of a traditional Caesar without the guilt.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 cups romaine lettuce, chopped
– 1/2 cup croutons (homemade or store-bought)
– 1/4 cup reduced-fat Caesar dressing
– 1/2 cup shaved Parmesan cheese
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt, pepper, and your favorite herbs.
3. Bake chicken for 20-25 minutes or until cooked through.
4. Chop lettuce into bite-sized pieces and place in a large bowl.
5. Toss croutons with a pinch of salt and spread on top of lettuce.
6. Slice cooked chicken into thin strips and add to salad.
7. Drizzle reduced-fat Caesar dressing over the salad, followed by shaved Parmesan cheese.
8. Squeeze lemon juice over the salad for an extra burst of flavor.
Cooking Time: 25-30 minutes
Miso Glazed Eggplant with Brown Rice
Elevate your weeknight dinner game with this sweet and savory miso glazed eggplant dish, served alongside a nutty brown rice. This recipe combines the rich flavors of Japan with the comfort of a home-cooked meal.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1/4 cup white miso paste
– 2 tablespoons honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon vegetable oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1 cup cooked brown rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and ginger.
3. Brush both sides of eggplant slices with the miso glaze.
4. Place eggplant slices on a baking sheet lined with parchment paper and drizzle with vegetable oil.
5. Roast for 20-25 minutes or until tender and caramelized.
6. Serve with cooked brown rice.
Cooking Time: 25-30 minutes
Turkey and Avocado Lettuce Wraps
This recipe combines the creaminess of avocado with the savory flavor of turkey, all wrapped up in crisp lettuce leaves. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 pound cooked turkey breast, sliced
– 2 ripe avocados, mashed
– 4 cups lettuce leaves (romaine or butter)
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Lay a lettuce leaf flat on a surface.
2. Arrange 2-3 slices of turkey breast in the center of the leaf.
3. Spoon mashed avocado over the turkey.
4. Sprinkle with feta cheese, if using.
5. Fold the lettuce leaves around the filling to create a wrap.
6. Repeat with remaining ingredients.
Cooking Time: None! This recipe is ready in 10 minutes or less.
Zucchini and Corn Fritters with Yogurt Dip
These crispy fritters are perfect for a warm weather gathering, packed with the sweetness of corn and the subtle flavor of zucchini. Serve them with a refreshing yogurt dip for a delightful snack or side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 large egg
– 1 tablespoon olive oil
– Yogurt Dip: 1 cup plain yogurt, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine grated zucchini, corn kernels, flour, cornmeal, salt, and baking powder.
3. In a separate bowl, whisk together egg and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
6. Using a spoon, drop small amounts of the mixture into the oil and flatten slightly.
7. Cook for 3-4 minutes on each side or until golden brown.
8. Drain on paper towels.
Cooking Time: About 15-20 minutes
Yogurt Dip:
1. Mix all ingredients in a bowl until smooth.
2. Chill in the refrigerator before serving.
Enjoy your Zucchini and Corn Fritters with Yogurt Dip!
Spicy Tuna Poke Bowl with Seaweed Salad
Experience the bold flavors of Hawaii with this refreshing Spicy Tuna Poke Bowl, topped with a tangy seaweed salad. This quick and easy recipe is perfect for a light and satisfying meal.
Ingredients:
– 1 pound sushi-grade tuna
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon Gochujang (Korean chili paste)
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– Salt and pepper, to taste
– For the seaweed salad:
+ 1 sheet of wakame seaweed, rehydrated and cut into bite-sized pieces
+ 2 tablespoons rice vinegar
+ 1 tablespoon sugar
+ 1/4 teaspoon salt
Instructions:
1. In a large bowl, combine tuna, soy sauce, sesame oil, Gochujang, green onions, and sesame seeds. Mix gently to coat.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
3. Prepare the seaweed salad by combining rehydrated wakame seaweed with rice vinegar, sugar, and salt in a small bowl. Mix well.
4. Assemble the poke bowls by placing tuna mixture over a bed of seaweed salad.
Cooking Time: 10-15 minutes (includes refrigeration time)
Summary
Beat the heat this summer with these refreshing light dinner recipes! From seafood to vegetarian options, there’s something for everyone. Try Lemon Garlic Shrimp with Zucchini Noodles or Grilled Salmon with Asparagus and Quinoa. For a plant-based meal, go for Asian-Inspired Sesame Ginger Tofu Bowl or Mediterranean Chickpea and Cucumber Salad. Other highlights include Caprese Stuffed Portobello Mushrooms, Spinach and Feta Stuffed Chicken Breast, and many more. These easy and delicious recipes are perfect for warm summer evenings.