These recipes make it easy for you to enjoy light and fresh meals all summer long. These are quick to prepare and perfect for keeping things simple and satisfying.
Summer dinners should feel easy and full of flavor. When the days get longer and the heat kicks in, nobody wants to spend hours in the kitchen. That is why we are here with simple and tasty recipes made for warm nights and laid-back vibes. We are talking fresh ingredients, bold tastes, and meals that come together fast. From quick grills to refreshing salads and light pasta, there is something here for every craving. Whether you are cooking for two or feeding a crowd, these recipes are built to impress without the stress.
- Summer Squash Sheet-Pan Tacos
Tender summer squash, creamy garlic hummus, smoky tahini sauce, and tangy za’atar pickled shallots come together in warm corn tortillas for a taco packed with bold flavor and texture. It is a colorful and satisfying combo that is just too hard to beat. Any extra tahini sauce or pickled onions can easily elevate other meals, too. Just keep a few tips in mind when building each taco for the perfect bite every time.
Ingredients –
- 2 medium yellow squash, cut into 1/2″ pieces (5 to 6 cups)
- 2 medium zucchini, cut into 1/2″ pieces (5 to 6 cups)
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- 3 small shallots, very thinly sliced
- 1 cup red wine vinegar
- 2 Tbsp. granulated sugar
- 1/2 tsp. za’atar
- 1/4 cup tahini
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. fresh lime juice
- 1 tsp. smoked paprika
- 1/2 tsp. granulated garlic
- 8 (6″) corn tortillas
- 1/2 cup homemade or store-bought hummus
Recipe –
Preheat the oven to 450°F. Toss squash and zucchini with oil and a pinch of salt on a baking sheet, then roast for 25 to 30 minutes, stirring halfway through, until soft and caramelized. While that cooks, place shallots in a heatproof bowl. In a small saucepan, heat vinegar, sugar, za’atar, and salt until steaming, then pour over the shallots and let sit for 10 to 15 minutes. In a separate bowl, whisk tahini, parsley, lime juice, paprika, and garlic with 4 to 5 tablespoons of cold water until smooth and thin, then season with salt. In the last 5 minutes of roasting, warm tortillas in the oven on a tray or wrapped in foil. To assemble, spread a tablespoon of hummus onto each tortilla, add roasted squash and pickled shallots, and drizzle with tahini sauce.
2. One-Pan Chimichurri Shrimp
When often paired with grilled beef, Chimichurri brings a fresh twist to this quick shrimp dish. Juicy shrimp are marinated in cumin and coriander, then cooked with shallots and topped with a vibrant chimichurri made from parsley, cilantro, oregano, and a splash of acid. Served with crusty bread, this one-pan dinner comes together in under 30 minutes. It is perfect for a flavorful and light meal any night of the week.
Ingredients –
- 3/4 tsp. coriander seeds
- 3/4 tsp. cumin seeds
- 1 lemon, zested, quartered
- 3/4 tsp. chili powder
- 5 Tbsp. extra-virgin olive oil, divided
- 1 1/4 tsp. plus a pinch of kosher salt, divided
- 1 lb. large shrimp, peeled, deveined
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh parsley
- 2 Tbsp. packed fresh oregano
- 2 garlic cloves, finely chopped
- 2 Tbsp. red wine vinegar
- 1/2 tsp. crushed red pepper flakes
- 1 shallot, finely chopped
- 2 cups low-sodium vegetable or fish stock
- Toasted crusty bread, for serving
Recipe –
In a large skillet, toast coriander and cumin over medium heat until fragrant and slightly darkened, then grind into a powder. Mix the spices with lemon zest, chili powder, oil, and salt, then toss with shrimp and let marinate for 10 minutes. Meanwhile, make the chimichurri by combining chopped cilantro, parsley, oregano, garlic, vinegar, red pepper flakes, oil, and salt. In the same skillet, cook shallots until browned, then add shrimp and marinade in a single layer. Cook for 2 minutes undisturbed, flip the shrimp, add stock, and simmer until pink and cooked through. Finish with chimichurri on top and serve with lemon wedges and crusty bread.
3. Grilled Pizza
Summer calls for outdoor cooking, and grilled pizza is a top choice when the oven feels too hot. Skip the delivery and toss the dough straight on the grill. It is easier than expected; you would not even need a pizza stone. The crust gets perfectly charred and crisp outside while staying soft and chewy inside. Topped with melty cheese and your favorite additions, it is a winning combo. This pizza style is easy to customize, so mix and match toppings to suit every craving.
Ingredients –
- 8 oz. pizza dough
- Extra-virgin olive oil, for brushing and drizzling
- 1/2 lb. thinly sliced mozzarella
- 1 large tomato, thinly sliced
- 1 cup cherry tomatoes, halved
- Freshly chopped basil, for serving
- Pinch of crushed red pepper flakes
Recipe –
Preheat the grill to medium-high heat. Divide the pizza dough into two portions and stretch each into an 8-inch circle. Lightly brush both sides with oil and place directly on the grill grates. Cook until the bottom is golden, about 1 to 2 minutes, then flip. Quickly top with half the cheese, tomatoes, and dollops of ricotta. Continue grilling until the underside is golden and the cheese is melted, about another minute. Repeat with the second dough. Finish with fresh basil, red pepper flakes, and a drizzle of oil.
4. Smash Burger Tacos
Smash burger tacos bring the best of both worlds with crispy and juicy beef patties, melted cheese, and classic burger toppings, all stacked on a toasted flour tortilla. Finished with sesame seeds and a tangy burger sauce, it is the perfect comfort food mashup for those who cannot pick between taco night or burger night.
Ingredients –
Smash Burger Tacos
- 1 lb. ground beef
- 6 (5″) flour tortillas
- 2 tsp. store-bought or homemade burger seasoning
- Kosher salt
- 6 Tbsp. neutral oil, divided
- 6 slices American cheese, divided
- 18 thin bread-and-butter pickle slices
- 1 cup shredded iceberg lettuce
- 3 Tbsp. chopped yellow onion
- White sesame seeds, for serving
Burger Sauce
- 1/4 cup mayonnaise
- 2 Tbsp. ketchup
- 1 Tbsp. Sweet pickle relish
- 1 Tbsp. yellow mustard
- 1 tsp. hot sauce
Recipe –
Burger Sauce
To make the burger sauce, mix mayonnaise, ketchup, relish, mustard, and hot sauce in a small bowl until well combined. This sauce can be prepared up to three days in advance; just cover the bowl and keep it refrigerated until ready to use.
Smash Burger Tacos
Divide the beef into 6 portions, about 2½ ounces each. Place each portion on a tortilla and flatten it into an even layer using a fork, leaving a ½-inch border. Sprinkle with ½ teaspoon burger seasoning and a pinch of salt. Heat 2 tablespoons of oil in a large skillet over medium-high, then place 2 tacos beef-side down. Press with a spatula or burger press and cook undisturbed for 2 to 3 minutes until browned and cooked through. Flip, top with a slice of cheese, and cook for another minute until the cheese melts slightly. Transfer to a baking sheet and repeat with the remaining tacos. Finish each with burger sauce, pickles, lettuce, onion, and a sprinkle of sesame seeds.
5. Grilled Steak Salad
This easy salad is perfect for weeknights or special dinners. Grilled ribeye steak and red onions come together with cherry tomatoes, blue cheese, fresh basil, and a tangy balsamic dressing. It is a bold and flavorful dish that feels impressive but takes minimal effort. A go-to recipe for those who want something hearty, fresh, and crowd-pleasing.
Ingredients –
Dressing
- 4 garlic cloves, peeled, smashed
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. Freshly ground black pepper
Salad
- 1 medium red onion, cut into 1/2″ slices
- 1 tsp. extra-virgin olive oil
- Kosher salt
- 1 1/4 lb. boneless ribeye steak
- Freshly ground black pepper
- 5 oz. Baby arugula and/or baby spinach
- 1 avocado, pitted, sliced
- 1 cup cherry tomatoes, halved
- 4 oz. blue cheese, crumbled
- Torn fresh basil leaves, for serving
Recipe –
Dressing
In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until the garlic is fragrant and softened, about 5 to 7 minutes. Let it cool slightly, then transfer to a blender with vinegar, sugar, salt, and pepper. Blend until smooth, pour into a jar, and refrigerate. This dressing can be made up to a week in advance.
Salad
Preheat a grill over medium-high heat for 5 minutes and clean the grates. Drizzle oil over the onions and season with salt. Season the steak generously with salt and pepper. Grill the onions, turning once, until charred, 2 to 3 minutes per side. Grill the steak, turning occasionally, until it reaches 130°F for medium-rare, about 6 minutes per side. Transfer both to a cutting board, let cool slightly, then thinly slice the steak against the grain. On a large platter, layer arugula, sliced steak, grilled onions, avocado, cherry tomatoes, blue cheese, and fresh basil. Drizzle with dressing before serving.
6. Chipotle Shrimp Taco Bowls
Taco bowls are perfect for quick meals or meal prep. This chipotle shrimp version stands out with a flavorful adobo and honey marinade that takes minutes. The shrimp cooks in just 4 minutes, while the rice finishes during the marinade time. Add fresh toppings, and it becomes a simple, fast, and tasty meal option that is easy to enjoy any day of the week. Great for variety and convenience!
Ingredients –
Chipotle Shrimp
- 1/4 cup adobo sauce from canned chipotle chiles
- 2 tsp. honey
- 1 1/2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 lb. shrimp, peeled, deveined
- 1 Tbsp. Extra-virgin olive oil
Cilantro-Lime Rice
- 1 Tbsp. unsalted butter
- 1 cup basmati rice, rinsed
- 1/2 tsp. kosher salt
- Juice of 2 limes, divided
- 1 Tbsp. Finely chopped fresh cilantro
Corn Salad
- 1/4 red onion, finely chopped
- 1 jalapeño, seeded, finely chopped
- 1 1/2 cups fresh or frozen corn, thawed
- 2 Tbsp. finely chopped fresh cilantro
- Juice of 1/2 lime
- Kosher salt
Assembly
- 1 (15-oz.) can black beans, warmed
- 1 avocado, sliced
- Crumbled feta, pico de gallo, sour cream, and lime wedges, for serving
Recipe –
Chipotle Shrimp
In a medium bowl, mix adobo sauce, honey, salt, and cumin, then add the shrimp and toss to coat. Let it marinate at room temperature for 20 minutes. Heat oil in a skillet over medium-high heat, add the shrimp, and cook for 3 to 4 minutes, turning halfway, until fully cooked and opaque. Transfer to a plate and keep warm.
Cilantro-Lime Rice
In a medium pot over medium heat, melt butter and add rice, salt, and juice of one lime, stirring to coat for about a minute. Pour in 2 cups of water and bring to a boil. Lower heat, cover, and cook undisturbed until rice is tender, about 15 minutes. Remove from heat and let steam with the lid on for 10 minutes. Fluff rice with a fork, then stir in cilantro and remaining lime juice.
Corn Salad
In a medium bowl, mix onion, jalapeño, corn, cilantro, and lime juice. Then, season with salt.
Assembly
Scoop rice into bowls, then add shrimp, corn salad, beans, and avocado. Top with feta, pico de gallo, and sour cream. Serve with lime wedges on the side.
7. Summer Roll Bowls
If you love Vietnamese summer rolls but want to skip the wrapping, this dish is perfect. Rice noodles, shrimp, avocado, and thinly sliced veggies mixed with plenty of fresh greens. All are tossed in a tangy nướcchấm dressing for a fresh, light dinner that’s easy to make and full of flavor. It is a simple yet tasty twist on a summer favorite.
Ingredients –
Nuoc Cham
- 3 Tbsp. granulated sugar
- 1/2 bird’s eye chile, thinly sliced
- 1/4 cup fresh lime juice
- 2 Tbsp. fish sauce
Vietnamese Peanut Sauce
- 6 Tbsp. hoisin sauce
- 3 Tbsp. all-natural creamy peanut butter
- 2 Tbsp. unseasoned rice vinegar
- 2 tsp. chili garlic paste
Bowls
- 1 Tbsp. granulated sugar
- 1 Tbsp. unseasoned rice vinegar
- 1 Tbsp. Plus 1/2 tsp. kosher salt, divided
- 8 oz. medium shrimp, peeled, deveined
- 8 oz. straight-cut rice noodles
- 2 cups thinly sliced romaine lettuce
- 1 large carrot, thinly sliced into long batons
- 1 Persian cucumber, thinly sliced into long batons
- 1/2 avocado, thinly sliced
- 1/2 cup packed mixed fresh mint, cilantro, and Thai basil leaves
- 1/4 cup unsalted roasted peanuts
Recipe –
NướcChấm
In a medium bowl, whisk sugar with ½ cup hot water until dissolved. Stir in chile, lime juice, and fish sauce. This nướcchấm can be made up to 3 days ahead and stored in an airtight container in the fridge.
Vietnamese Peanut Sauce
In a medium bowl, whisk together hoisin sauce, peanut butter, vinegar, and chili garlic paste until smooth. This peanut sauce can be made up to 3 days ahead and stored in an airtight container in the fridge.
Bowls
In a medium pot over medium heat, cook sugar, vinegar, ½ teaspoon salt, and water until sugar dissolves, about 2 minutes. Add shrimp and simmer, stirring, until pink and curled, 2-3 minutes. Transfer shrimp to a bowl. Wipe pot, fill halfway with water, season with 1 tablespoon salt, and boil. Cook noodles until tender, drain, and rinse with cold water. Toss noodles with 6 tablespoons nướcchấm. In a large bowl, toss lettuce, carrot, and cucumber with ½ cup nướcchấm. Divide noodles among bowls, add salad, and top with shrimp, avocado, herbs, and peanuts. Serve with peanut sauce. Shrimp and noodles can be cooked 2 days ahead and stored separately in airtight containers in the fridge.
8. Hawaiian Shoyu Chicken
A saucy glazed chicken thigh is hard to beat, and this Hawaiian shoyu chicken takes it up a notch. Made with a simple soy and brown sugar sauce, this one-pot meal is perfect for busy weeknights. The flavors are rich and comforting, making it a fast favorite. Follow these top tips to make this chicken dish truly shine and become a go-to dinner that is easy, tasty, and satisfying every time.
Ingredients –
- 1 Tbsp. neutral oil
- 2 lb. bone-in, skin-on chicken thighs
- 1 tsp. kosher salt
- 1 (2″) piece ginger, peeled, thinly sliced
- 3 garlic cloves, thinly sliced
- 1/2 cup (107 g.) packed light brown sugar
- 1/2 cup reduced-sodium soy sauce (preferably Aloha)
- 1/2 cup plus 1 Tbsp. water divided
- 2 tsp. cornstarch
- 1 scallion, light and dark green parts only, thinly sliced (optional)
Recipe –
In a large skillet or Dutch oven, heat oil and season chicken with salt. Place skin side down in the cold skillet and cook undisturbed over medium heat until skin is golden and crispy about 10 minutes. Flip and brown the other side for 1 to 2 minutes, then transfer to a plate. In the same skillet, cook ginger and garlic until fragrant, about 1 minute. Add brown sugar, soy sauce, and water, stirring until sugar dissolves. Return chicken skin side up, bring to a boil, then simmer covered until cooked through, 13 to 18 minutes. Remove chicken, and boil sauce until thickened and darkened, about 2 to 3 minutes. Whisk cornstarch with water, add to sauce, and cook until glaze forms, about 1 minute. Now, toss the chicken in the glaze and top with scallions if desired.
9. Green Goddess Meatballs
Chicken meatballs get a fresh boost with green goddess sauce, mixed into the meat for extra flavor and used as a drizzle. This creamy sauce blends herbs like parsley, tarragon, and chives with mayo, lemon juice, and a twist of fish sauce instead of anchovies. This keeps a Mediterranean vibe to the dish. Greek yogurt replaces sour cream which adds a light tang. Fish sauce serves as a pantry staple substitute for anchovies, further enhancing the dish’s depth.
Ingredients –
Green Goddess Sauce
- 1 small garlic clove, smashed, peeled
- 1/2 cup low-fat Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup packed fresh parsley, coarsely chopped
- 1/4 cup fresh tarragon, coarsely chopped
- 1/4 cup thinly sliced chives
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. fish sauce or 1 anchovy fillet
- Kosher salt
- Freshly ground black pepper
Meatballs
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1 lb. ground chicken
- Cooking spray
- Cooked orzo, for serving (optional)
Recipe –
Green Goddess Sauce
In a blender or food processor, blend garlic, yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, fish sauce, salt, and pepper until smooth, adjusting seasoning as needed. Transfer 1/4 cup of the sauce to a large bowl for the meatballs and refrigerate the remaining sauce in a medium bowl until ready to use.
Meatballs
In a large bowl with the prepared sauce, add egg, panko, salt, and pepper. Gently mix in the chicken, being careful not to overwork the mixture. Refrigerate for about 10 minutes to help it firm up. Preheat the broiler and lightly grease a baking sheet. Shape the mixture into 20 meatballs and arrange them evenly on the sheet. Broil the meatballs, keeping a close eye, until they are cooked through and nicely browned on top. This would take about 6 to 8 minutes. Serve the meatballs over orzo if desired, then drizzle with the reserved green goddess sauce for extra flavor.
10. Summer Stuffed Shells
Summer dinners can be cozy with these stuffed shells filled with sweet corn, zucchini, and fresh basil. The ricotta filling gets a bright twist from lemon, balancing the rich, cheesy flavor. The combination of lemon, basil, and zucchini creates a fresh taste. On the other hand, the corn adds a touch of sweetness perfect for summer. The shells rest in marinara sauce and then are topped with melty mozzarella for the ultimate cheese pull. Feel free to swap in seasonal veggies, but some may need cooking before stuffing to ensure the perfect texture.
Ingredients –
- Kosher salt
- 1 (12-oz.) pkg. jumbo shells
- 1 Tbsp. neutral oil
- 1 medium yellow onion, finely chopped
- 1 medium zucchini, chopped into 1/2″ pieces (about 2 c.)
- 3 cloves garlic, finely chopped
- Freshly ground black pepper
- 2 cups ricotta
- 1/2 cup finely grated Parmesan
- 1 cup fresh or frozen corn kernels
- 1/4 cup fresh basil leaves, finely chopped, plus whole leaves for serving
- 1 1/2 cups shredded mozzarella, divided
- 2 lemons, divided
- 3 cups store-bought or homemade marinara sauce
Recipe –
Preheat the oven to 350°F. Cook the shells in a large pot of boiling salted water until al dente, stirring occasionally according to package instructions. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 7 minutes. Add zucchini and garlic, season with salt and pepper, and cook until zucchini is lightly browned and tender, 5 to 7 minutes. Transfer the mixture to a large bowl and let it cool slightly. Stir in ricotta, Parmesan, corn, basil, half a cup of mozzarella, lemon zest, and juice, then season generously with salt and pepper. Spread marinara sauce evenly in the bottom of a 13″ x 9″ baking dish. Stuff each shell with about 2 tablespoons of the ricotta mixture and arrange them in the dish. Top with the remaining mozzarella. Bake until the cheese is bubbling and starting to brown about 25 to 30 minutes. Garnish with fresh basil leaves and lemon zest, serve with lemon wedges, and let rest for 5 minutes before serving.
With these recipes in hand, make your dinner time even more exciting!
