5 Quick Summer Dinner Recipes
These 5 quick summer dinner recipes work as individual meals or can be combined to create the perfect menu for an ultimate summer feast. The key to summer cuisine is light, flavorful dishes that require minimal cooking. Summer heat can make a kitchen unbearable, so tend towards fresh seafood and vegetables or heat up that outdoor grill. Keeping different cooking methods and flavors in mind, we offer up these five summer dinner recipes.
This traditional Spanish-inspired cold soup recipe is perfect for those hot summer days.
- 5 tomatoes
- 1 red onion
- 1 cucumber
- 1 bell pepper
- 1 avocado
- 3 cloves garlic
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh basil
- 2 tbsp. red wine vinegar
- 1/3 cup olive oil
- 2 tbsp. freshly squeezed lemon juice
- Salt and freshly ground pepper to taste
- Tabasco sauce
- Prepare the vegetables. Peel and remove the seeds from the vegetables you've collected and dice, mince or chop all vegetables and fresh herbs.
- Add the ingredients in order to a bowl and mix. Place half the bowl into a food processor and blend until smooth.
- Pour this vegetable puree back into the bowl and combine with a wooden spoon. Add salt and pepper, as well as Tabasco.
- Chill for four hours. Serve with a loaf of fresh bread.
This refreshing blend of fruits and vegetables is the perfect summer dinner salad. Add grilled chicken or salmon to make this a stand-alone summer dinner recipe.
- Spring lettuce blend
- 3 medium tomatoes
- 1 cup fresh, diced strawberries
- 1 cup crumbled hard boiled eggs
- 1/4 cup almonds or walnuts
- Vinaigrette dressing
- Line the bottom of a large salad bowl with a bed of fresh spinach. Fill the bowl with a spring lettuce blend.
- Quarter tomatoes and surround the bowl with the wedges. Add strawberries and eggs.
- Sprinkle nuts and toss with a vinaigrette dressing.
Seared Black Pepper Encrusted Ahi Tuna
This sushi-grade Ahi tuna recipe requires little to no cooking and is a perfect choice for a quick and refreshing summer meal.
- 1 lb. Ahi tuna
- 1/4 cup seasoned breadcrumbs
- 1 tbsp. butter
- 1 tbsp. whole peppercorns
- Season tuna with salt. Coat evenly with breadcrumbs.
- Heat butter on a skillet over medium-high heat. Add peppercorns and cook for about five minutes until they pop.
- Place the seasoned tuna steaks on the skillet and cook for about one minute on each side. They will be very rare. Serve immediately.
Shrimp scampi has a low cook time,and requires very little preparation. Simple and delicious, this can be served as the main entrée or as an appetizer.
- 1/2 cup butter
- 3 cloves minced garlic
- 2 lbs. cleaned, peeled and deveined shrimp
- 1/2 cup sliced black olives
- 1/3 cup dry white wine
- 3 tbsp. of fresh squeezed lemon juice
- 5 sliced green onions
- Heat butter in a large skillet over medium heat. Add garlic.
- Once garlic softens, add shrimp and black olives. Pour in the wine and lemon juice.
- Cook shrimp for about a minute and a half until pink. In the last 30 seconds of cooking, add green onions.
- Garnish with fresh parsley. Serve with toasted bread or over a bed of angel hair pasta.
Grilled New York Strip
This tasty cut of beef is tender and easy to prepare. Since it's also a more affordable steak, it won’t break your budget.
- 2 12 oz. New York strip steaks
- 1 tsp. olive oil
- Salt and pepper
- Garlic powder
- Begin by preparing your grill. A propane grill heats to the desired temperature rather quickly, but a charcoal needs time to cool to a medium temperature.
- About 45 minutes before you are ready to cook the steaks, season them. Drizzle the steaks with olive oil and rub salt, freshly ground pepper and garlic powder into the meat. Don't pierce the meat.
- Place the steaks on the grill. For a medium-rare steak, cook for three minutes on each side. Cook the meat up to five minutes per side for a medium steak.
- Check to see if the steak is done by cutting into the middle of the steak and checking the color. If it’s too red, keep cooking.
- Allow the juices flow redistribute throughout the meat before serving. Pair with a dark ale, salad and potatoes.