7 Summer Dinner Recipes: A Delicious Meal for Every Night of the Week
Summer is the perfect time to enjoy fresh, light, and flavorful meals. With an abundance of seasonal produce, creating delicious and easy dinners becomes a breeze. This article provides you with a week’s worth of summer dinner recipes, complete with detailed instructions, tips, and variations to suit your taste. Get ready to savor the flavors of summer every night!
## Monday: Grilled Lemon Herb Chicken with Quinoa Salad
This light and refreshing meal is a great way to start the week. The grilled chicken is infused with bright lemon and herbs, while the quinoa salad provides a healthy and satisfying side.
**Ingredients:**
* **For the Chicken:**
* 4 boneless, skinless chicken breasts
* 2 lemons, juiced and zested
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 tablespoon fresh rosemary, chopped
* 1 tablespoon fresh thyme, chopped
* Salt and pepper to taste
* **For the Quinoa Salad:**
* 1 cup quinoa, cooked
* 1 cucumber, diced
* 1 red bell pepper, diced
* 1/2 cup Kalamata olives, halved
* 1/4 cup red onion, finely chopped
* 1/4 cup fresh parsley, chopped
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* Salt and pepper to taste
**Instructions:**
1. **Marinate the Chicken:** In a bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Place chicken breasts in a resealable bag or dish and pour marinade over them. Ensure the chicken is fully coated. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2. **Cook the Quinoa:** Rinse quinoa in a fine-mesh sieve. Combine quinoa with 2 cups of water (or broth for extra flavor) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork.
3. **Prepare the Quinoa Salad:** In a large bowl, combine cooked quinoa, diced cucumber, diced red bell pepper, Kalamata olives, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine.
4. **Grill the Chicken:** Preheat grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
5. **Serve:** Slice grilled chicken and serve over quinoa salad. Garnish with extra parsley or lemon wedges, if desired.
**Tips and Variations:**
* For a vegetarian option, replace the chicken with grilled halloumi cheese or tofu.
* Add feta cheese to the quinoa salad for extra flavor.
* Use different herbs, such as oregano or basil, in the marinade.
* Grill some lemon halves and squeeze the juice over the chicken after grilling for an extra burst of flavor.
## Tuesday: Shrimp Scampi with Zucchini Noodles
This lightened-up version of a classic dish is perfect for a warm summer evening. The zucchini noodles provide a healthy and low-carb alternative to traditional pasta.
**Ingredients:**
* 1 pound large shrimp, peeled and deveined
* 4 medium zucchini, spiralized into noodles
* 4 tablespoons olive oil
* 4 cloves garlic, minced
* 1/4 cup dry white wine (optional)
* 1/4 cup chicken broth
* 2 tablespoons lemon juice
* 2 tablespoons butter
* 1/4 cup fresh parsley, chopped
* Red pepper flakes to taste
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zucchini Noodles:** Spiralize the zucchini into noodles. Place the noodles in a colander and sprinkle with salt. Let them sit for 15-20 minutes to release excess moisture. Gently squeeze out the excess water with paper towels.
2. **Cook the Shrimp:** Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque.
3. **Make the Scampi Sauce:** Remove shrimp from the skillet and set aside. Add white wine (if using) and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in lemon juice and butter.
4. **Combine:** Add zucchini noodles to the skillet and toss to coat in the sauce. Cook for 1-2 minutes, until the noodles are slightly tender but still have a bit of bite. Add the shrimp back to the skillet and toss to combine.
5. **Serve:** Garnish with fresh parsley and serve immediately.
**Tips and Variations:**
* Use store-bought zucchini noodles to save time.
* Add cherry tomatoes or sun-dried tomatoes to the scampi for extra flavor.
* Serve over regular pasta if you prefer.
* For a richer sauce, add a splash of cream at the end.
## Wednesday: Caprese Salad with Grilled Chicken or Tofu
This simple yet elegant salad is a perfect light meal for a mid-week dinner. The combination of fresh mozzarella, tomatoes, and basil is a classic Italian favorite.
**Ingredients:**
* 1 pound boneless, skinless chicken breasts or firm tofu, pressed
* 1 pound fresh mozzarella, sliced
* 2 large tomatoes, sliced
* 1/2 cup fresh basil leaves
* 2 tablespoons olive oil
* 1 tablespoon balsamic vinegar
* Salt and pepper to taste
**Instructions:**
1. **Grill the Chicken or Tofu:** Preheat grill to medium-high heat. If using chicken, season with salt, pepper, and any other desired spices (such as Italian seasoning or garlic powder). If using tofu, slice into 1/2-inch thick slices and press to remove excess water. Brush with olive oil and season with salt and pepper. Grill chicken for 6-8 minutes per side, or until cooked through. Grill tofu for 4-5 minutes per side, or until golden brown and slightly crispy.
2. **Assemble the Salad:** Arrange alternating slices of mozzarella and tomato on a platter. Tuck fresh basil leaves between the slices.
3. **Drizzle with Dressing:** Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste.
4. **Add Grilled Protein:** Slice the grilled chicken or tofu and arrange over the Caprese salad.
5. **Serve:** Serve immediately as a light and refreshing dinner.
**Tips and Variations:**
* Use heirloom tomatoes for a more vibrant flavor and color.
* Add a drizzle of balsamic glaze for extra sweetness.
* Serve with crusty bread for dipping.
* For a heartier meal, add grilled vegetables such as zucchini or eggplant.
## Thursday: Black Bean Burgers with Avocado Crema
These vegetarian burgers are packed with flavor and protein, making them a satisfying and healthy dinner option. The avocado crema adds a creamy and refreshing touch.
**Ingredients:**
* **For the Black Bean Burgers:**
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup cooked brown rice
* 1/2 cup corn kernels
* 1/4 cup red onion, finely chopped
* 1/4 cup bell pepper, finely chopped
* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
* 1/4 cup breadcrumbs (optional, for binding)
* **For the Avocado Crema:**
* 1 ripe avocado
* 1/4 cup Greek yogurt or sour cream
* 1 tablespoon lime juice
* 1/4 cup cilantro, chopped
* Salt and pepper to taste
* **For Serving:**
* Burger buns
* Lettuce
* Tomato slices
* Red onion slices
**Instructions:**
1. **Prepare the Black Bean Burgers:** In a large bowl, mash the black beans with a fork or potato masher, leaving some whole for texture. Add cooked brown rice, corn kernels, red onion, bell pepper, garlic, chili powder, cumin, salt, and pepper. Mix well to combine. If the mixture is too wet, add breadcrumbs to help bind the burgers.
2. **Form the Burgers:** Form the mixture into patties. Place the patties on a baking sheet lined with parchment paper.
3. **Cook the Burgers:** You can cook the burgers in several ways:
* **Oven:** Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
* **Skillet:** Heat olive oil in a skillet over medium heat. Cook the burgers for 5-7 minutes per side, or until golden brown and heated through.
* **Grill:** Grill the burgers over medium heat for 5-7 minutes per side, or until heated through.
4. **Prepare the Avocado Crema:** In a food processor or blender, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, until you reach your desired consistency.
5. **Assemble the Burgers:** Spread avocado crema on the top and bottom buns. Place a black bean burger on the bottom bun and top with lettuce, tomato slices, and red onion slices. Place the top bun on top.
6. **Serve:** Serve immediately with your favorite sides, such as sweet potato fries or a side salad.
**Tips and Variations:**
* Add diced jalapeño to the burger mixture for a spicy kick.
* Use different types of beans, such as kidney beans or pinto beans.
* Top the burgers with your favorite cheese, such as cheddar or pepper jack.
* Add a fried egg on top for extra protein.
## Friday: Pizza Night with Homemade Dough and Summer Toppings
End the week with a fun and customizable pizza night! Homemade pizza dough is surprisingly easy to make, and you can get creative with your toppings using fresh summer ingredients.
**Ingredients:**
* **For the Pizza Dough:**
* 1 cup warm water (105-115°F)
* 1 teaspoon sugar
* 2 1/4 teaspoons active dry yeast (1 packet)
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 2 tablespoons olive oil
* **For the Pizza Sauce:**
* 1 (15-ounce) can crushed tomatoes
* 1 clove garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon dried basil
* Salt and pepper to taste
* **For the Toppings:**
* Fresh mozzarella, sliced
* Cherry tomatoes, halved
* Bell peppers, sliced
* Red onion, sliced
* Zucchini, sliced
* Fresh basil leaves
* Cooked sausage or pepperoni (optional)
**Instructions:**
1. **Make the Pizza Dough:** In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy. Add flour, salt, and olive oil. Mix with a wooden spoon or your hands until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. **Make the Pizza Sauce:** In a saucepan, combine crushed tomatoes, garlic, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.
3. **Preheat Oven:** Preheat oven to 450°F (232°C). Place a pizza stone or baking sheet in the oven to preheat as well.
4. **Assemble the Pizza:** Punch down the dough and divide it in half (or keep it whole for a large pizza). On a lightly floured surface, roll out the dough to your desired thickness and shape. Transfer the dough to a piece of parchment paper.
5. **Add Sauce and Toppings:** Spread pizza sauce evenly over the dough. Top with mozzarella cheese, cherry tomatoes, bell peppers, red onion, zucchini, and any other desired toppings.
6. **Bake the Pizza:** Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. **Garnish and Serve:** Remove the pizza from the oven and garnish with fresh basil leaves. Slice and serve immediately.
**Tips and Variations:**
* Use store-bought pizza dough to save time.
* Add a drizzle of olive oil or hot honey after baking for extra flavor.
* Get creative with your toppings and use whatever seasonal produce you have on hand.
* Try a white pizza with ricotta cheese, garlic, and herbs.
## Saturday: Grilled Salmon with Roasted Asparagus and Lemon-Dill Sauce
This elegant and healthy meal is perfect for a weekend dinner. The grilled salmon is rich in omega-3 fatty acids, and the roasted asparagus provides a delicious and nutritious side.
**Ingredients:**
* 4 salmon fillets, skin on or off
* 1 pound asparagus, trimmed
* 2 tablespoons olive oil
* Salt and pepper to taste
* **For the Lemon-Dill Sauce:**
* 1/4 cup mayonnaise
* 2 tablespoons Greek yogurt or sour cream
* 2 tablespoons fresh dill, chopped
* 1 tablespoon lemon juice
* 1 teaspoon lemon zest
* Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Roast the Asparagus:** Toss asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread asparagus in a single layer on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
3. **Prepare the Lemon-Dill Sauce:** In a small bowl, whisk together mayonnaise, Greek yogurt, dill, lemon juice, lemon zest, salt, and pepper. Set aside.
4. **Grill the Salmon:** Preheat grill to medium-high heat. Brush salmon fillets with the remaining 1 tablespoon of olive oil. Season with salt and pepper. Grill salmon for 4-5 minutes per side, or until cooked through and flakes easily with a fork.
5. **Serve:** Serve grilled salmon with roasted asparagus. Drizzle with lemon-dill sauce.
**Tips and Variations:**
* Use other vegetables, such as broccoli or green beans, instead of asparagus.
* Add a pinch of red pepper flakes to the lemon-dill sauce for a spicy kick.
* Bake the salmon in the oven instead of grilling. Bake at 400°F (200°C) for 12-15 minutes, or until cooked through.
* Serve with a side of quinoa or brown rice.
## Sunday: Sheet Pan Fajitas with Chicken or Steak
This easy and flavorful meal is perfect for a relaxed Sunday dinner. The sheet pan method makes cleanup a breeze, and you can customize the fajitas with your favorite toppings.
**Ingredients:**
* 1 pound boneless, skinless chicken breasts or steak, thinly sliced
* 1 bell pepper (any color), sliced
* 1 red onion, sliced
* 1 tablespoon olive oil
* 1 packet fajita seasoning
* Salt and pepper to taste
* **For Serving:**
* Tortillas
* Salsa
* Sour cream
* Guacamole
* Shredded cheese
* Lime wedges
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Vegetables and Protein:** In a large bowl, toss sliced chicken or steak, bell pepper, and red onion with olive oil, fajita seasoning, salt, and pepper. Ensure everything is evenly coated.
3. **Bake the Fajitas:** Spread the mixture in a single layer on a large baking sheet. Bake for 20-25 minutes, or until the chicken or steak is cooked through and the vegetables are tender.
4. **Warm the Tortillas:** Warm tortillas in a microwave, oven, or skillet.
5. **Assemble the Fajitas:** Fill warm tortillas with the chicken or steak and vegetable mixture. Top with salsa, sour cream, guacamole, shredded cheese, and a squeeze of lime juice.
6. **Serve:** Serve immediately and enjoy!
**Tips and Variations:**
* Add other vegetables, such as zucchini or mushrooms, to the fajitas.
* Use different types of protein, such as shrimp or tofu.
* Add a can of drained and rinsed black beans or corn to the mixture.
* Serve with a side of Mexican rice.
These seven summer dinner recipes offer a variety of flavors and cuisines to keep your meals exciting all week long. Enjoy the fresh produce and warm weather by trying these simple and delicious dishes. Happy cooking!