50+ Delicious Summer Sunday Dinner to Try This Weekend

Summer Sundays are the perfect time to gather with loved ones, relax, and enjoy delicious food that celebrates the season. With the sun shining, long days, and fresh ingredients at your fingertips, summer provides the ideal backdrop for memorable family meals.

If you’re searching for tasty and satisfying ideas for your Sunday dinners, you’re in the right place! We’ve curated a list of over 50 summer Sunday dinner recipes that offer everything from fresh salads and grilled meats to hearty one-pot dishes.

These recipes are designed to take advantage of the abundant produce and easy cooking techniques that define summer meals.

Whether you prefer grilling on the barbecue or whipping up a quick, flavorful meal in the kitchen, you’ll find something to suit every taste and occasion.

So, fire up the grill, grab your favorite summer ingredients, and let’s dive into these mouthwatering dishes that are sure to make your Sundays even more special.

50+ Delicious Summer Sunday Dinner to Try This Weekend

Summer Sundays are all about relaxing, connecting with family, and enjoying great food. The recipes shared here are perfect for making the most of the season, with fresh flavors, easy preparations, and a variety of meal options to choose from.

Whether you’re hosting a barbecue or enjoying a quiet meal at home, these 50+ summer Sunday dinner recipes are sure to inspire creativity in the kitchen and create unforgettable dining moments.

So, next Sunday, why not try something new, and savor the flavors of summer with these delightful dishes?

Let these recipes be your guide to making the most of the summer season, one delicious meal at a time.

Grilled Lemon Herb Chicken with Roasted Vegetables

This Grilled Lemon Herb Chicken with Roasted Vegetables is the perfect summer Sunday dinner. The chicken is marinated with fresh lemon, garlic, and herbs for a tangy and aromatic flavor, then grilled to perfection. Paired with colorful roasted vegetables like zucchini, bell peppers, and cherry tomatoes, this meal is both healthy and delicious. It’s a light yet satisfying dish that can be enjoyed by the whole family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon balsamic vinegar

Instructions:

1. In a small bowl, combine the lemon juice, zest, garlic, rosemary, thyme, olive oil, salt, and pepper. Whisk to combine.
2. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
3. Preheat your grill to medium-high heat. While the grill is heating up, toss the zucchini, bell peppers, and cherry tomatoes with a little olive oil, salt, and pepper.
4. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
5. At the same time, place the vegetables on the grill in a grill basket or on a foil-lined tray. Grill the vegetables for about 10-12 minutes, tossing occasionally, until tender and slightly charred.
6. Once everything is cooked, drizzle the roasted vegetables with balsamic vinegar.
7. Serve the grilled chicken alongside the roasted vegetables, garnished with extra fresh herbs if desired.

This Grilled Lemon Herb Chicken with Roasted Vegetables is a perfect summer Sunday dinner that’s bursting with fresh, vibrant flavors. The grilled chicken is juicy and tender, while the roasted vegetables offer a sweet and smoky contrast. This dish is also a great way to enjoy seasonal produce, making it a light, yet fulfilling meal. Whether you’re hosting a family dinner or enjoying a quiet evening, this meal brings together everything you need for a satisfying and health-conscious summer feast.

Summer Shrimp and Avocado Salad

For a light and refreshing summer dinner, try this Summer Shrimp and Avocado Salad. Packed with protein from the shrimp and healthy fats from the avocado, this dish is a perfect balance of flavors and textures. The shrimp are sautéed with garlic and lemon, then tossed with fresh greens, cherry tomatoes, and a zesty lime dressing. This salad is ideal for a quick Sunday dinner that doesn’t compromise on taste or nutrition.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon honey
• 1 tablespoon olive oil

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the shrimp and garlic, and sauté for 3-4 minutes, or until the shrimp are pink and cooked through. Drizzle with lemon juice and season with salt and pepper.
2. In a large bowl, combine the mixed greens, cherry tomatoes, and diced avocado.
3. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper to make the dressing.
4. Once the shrimp are cooked, add them to the salad along with fresh cilantro.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, garnished with additional cilantro if desired.

This Summer Shrimp and Avocado Salad is the epitome of a light and vibrant Sunday dinner. The sweetness of the shrimp pairs beautifully with the creamy avocado and the zesty lime dressing. It’s a simple yet impressive dish, perfect for hot summer days when you want something refreshing without spending hours in the kitchen. The balance of protein, healthy fats, and fresh vegetables makes this salad both satisfying and nutritious, making it an ideal choice for a quick summer dinner.

Grilled Veggie and Pesto Flatbreads

Grilled Veggie and Pesto Flatbreads are a fantastic choice for a Sunday dinner that brings together the smoky flavors of grilled vegetables with the fresh, aromatic taste of basil pesto. The flatbreads are topped with a variety of seasonal vegetables like eggplant, zucchini, and bell peppers, then drizzled with homemade pesto and grilled until crispy. This meal is ideal for a vegetarian dinner, or as a side dish to complement any protein.

Ingredients:

• 4 store-bought or homemade flatbreads
• 1 small eggplant, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ cup homemade or store-bought basil pesto
• 1 cup arugula
• ¼ cup balsamic glaze (optional)

Instructions:

1. Preheat your grill to medium heat.
2. Brush the sliced vegetables with olive oil and season with salt and pepper.
3. Grill the vegetables for 3-4 minutes per side until tender and charred.
4. While the vegetables are grilling, place the flatbreads on the grill for 1-2 minutes to heat up and get slightly crispy.
5. Once the flatbreads are ready, remove them from the grill and spread a thin layer of pesto over each.
6. Top the flatbreads with the grilled vegetables, followed by a handful of fresh arugula.
7. Drizzle with balsamic glaze if using, and serve immediately.

Grilled Veggie and Pesto Flatbreads offer a deliciously savory and satisfying summer dinner. The smoky, grilled vegetables paired with the fresh pesto bring out the best of summer produce, while the crisp flatbread adds a nice texture to the dish. This meal is simple yet flavorful, making it the perfect choice for a laid-back Sunday dinner. It’s also versatile—add grilled chicken or cheese for an even heartier option, or enjoy it as a vegetarian delight. Either way, this dish is sure to impress.

BBQ Ribs with Corn on the Cob and Coleslaw

BBQ Ribs with Corn on the Cob and Coleslaw is a classic summer Sunday dinner that brings together smoky, tender ribs, sweet corn, and creamy, tangy coleslaw. The ribs are slow-cooked and coated with a rich BBQ sauce, then finished off on the grill for a delicious caramelized finish. Paired with perfectly grilled corn on the cob and a crunchy coleslaw, this meal is a hearty and satisfying feast that’s perfect for family gatherings or casual dinners.

Ingredients:

For the Ribs:

• 2 racks baby back ribs
• 1 cup BBQ sauce (your choice)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Corn on the Cob:

• 6 ears of corn, husked
• 2 tablespoons butter
• Salt to taste

For the Coleslaw:

• 4 cups shredded cabbage
• 1 carrot, grated
• ½ cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat. Start by preparing the ribs—remove the membrane from the back of the ribs and rub them with olive oil, salt, and pepper.
2. Place the ribs on the grill and cook over indirect heat for 1.5 to 2 hours, flipping them every 30 minutes. During the last 15 minutes of cooking, brush them with BBQ sauce and cook over direct heat for a few more minutes to allow the sauce to caramelize.
3. While the ribs are cooking, prepare the corn. Brush the ears of corn with butter and season with salt. Grill the corn for about 10 minutes, turning occasionally until charred and tender.
4. For the coleslaw, combine the shredded cabbage and grated carrot in a large bowl. In a separate bowl, whisk together the mayonnaise, vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage and toss until well coated.
5. Serve the BBQ ribs with grilled corn on the cob and a generous scoop of coleslaw.

This BBQ Ribs with Corn on the Cob and Coleslaw is a quintessential summer meal that’s perfect for any Sunday dinner. The smoky, tender ribs coated in tangy BBQ sauce are the star of the show, complemented by the sweetness of the grilled corn and the crunchy, creamy coleslaw. It’s a meal that offers something for everyone—satisfying, flavorful, and fun to eat. Whether you’re grilling for a crowd or enjoying a cozy family meal, this dish will bring summer right to your table.

Mediterranean Grilled Salmon with Quinoa Salad

Mediterranean Grilled Salmon with Quinoa Salad is a light and healthy summer Sunday dinner that combines the fresh flavors of grilled salmon with a vibrant quinoa salad. The salmon is marinated in a mixture of lemon, olive oil, garlic, and herbs, then grilled to perfection. Served alongside a quinoa salad packed with cucumbers, tomatoes, olives, and feta, this dish is both refreshing and satisfying. Perfect for those looking for a meal that’s both nutritious and flavorful.

Ingredients:

For the Salmon:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the Quinoa Salad:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Start by marinating the salmon. In a small bowl, combine olive oil, lemon juice, garlic, parsley, salt, and pepper. Rub the marinade over the salmon fillets and refrigerate for at least 30 minutes.
2. While the salmon is marinating, prepare the quinoa salad. In a medium saucepan, bring the water to a boil and add the quinoa. Reduce the heat and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Let it cool.
3. Once the quinoa is cooled, fluff it with a fork and transfer it to a large bowl. Add the cucumber, cherry tomatoes, olives, feta, and parsley. Drizzle with red wine vinegar and olive oil, and toss to combine. Season with salt and pepper to taste.
4. Preheat the grill to medium-high heat. Grill the salmon for 4-5 minutes per side, or until it reaches your desired level of doneness.
5. Serve the grilled salmon with a side of quinoa salad.

Mediterranean Grilled Salmon with Quinoa Salad is a healthy and delicious option for a summer Sunday dinner. The combination of the succulent, herb-infused salmon and the fresh, zesty quinoa salad creates a well-balanced meal that is light yet satisfying. This dish is perfect for anyone looking for a nutritious dinner that doesn’t sacrifice flavor. The bright, Mediterranean-inspired ingredients make it a refreshing and fulfilling choice, ideal for those warm summer evenings when you want to enjoy a wholesome meal.

Lemon Garlic Herb Pasta with Grilled Shrimp

Lemon Garlic Herb Pasta with Grilled Shrimp is a flavorful and light pasta dish that’s perfect for a Sunday dinner. The pasta is tossed in a garlicky lemon herb sauce, and paired with juicy, grilled shrimp. The fresh, tangy flavors from the lemon and herbs add brightness to the dish, while the shrimp provide a savory touch. This meal is quick, easy, and ideal for a summer evening when you want something that feels elegant yet is easy to prepare.

Ingredients:

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the Pasta:

• 12 ounces spaghetti or linguine
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Start by marinating the shrimp. In a bowl, combine garlic, olive oil, lemon juice, parsley, salt, and pepper. Toss the shrimp in the marinade and refrigerate for at least 15 minutes.
2. While the shrimp is marinating, cook the pasta according to the package instructions. Once cooked, drain and set aside.
3. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are opaque and cooked through.
4. While the shrimp is grilling, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant. Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, and fresh thyme. Toss to coat the pasta evenly in the garlic lemon sauce. Season with salt and pepper to taste.
5. Serve the pasta in bowls, topped with the grilled shrimp and a garnish of fresh parsley.

Lemon Garlic Herb Pasta with Grilled Shrimp is the perfect dish for a summer Sunday dinner. The combination of fresh shrimp, zesty lemon, and aromatic herbs creates a light yet flavorful meal that feels both comforting and refreshing. The pasta provides a hearty base, while the shrimp adds a savory, protein-packed element. It’s a simple yet elegant dish that’s quick to prepare, making it ideal for a Sunday evening when you want a delicious dinner without the fuss.

Grilled Chicken with Peach Salsa and Couscous

Grilled Chicken with Peach Salsa and Couscous is a vibrant, summery dish that pairs juicy grilled chicken with a fresh and tangy peach salsa. The sweetness of the peaches, combined with the savory notes of the grilled chicken, creates a perfect harmony of flavors. The couscous serves as a light, fluffy base to absorb the delicious salsa and juices from the chicken. This dish is ideal for a summer Sunday dinner when you want a balanced, flavorful meal that’s quick and easy to prepare.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Peach Salsa:

• 2 ripe peaches, diced
• 1 small red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the Couscous:

• 1 cup couscous
• 1 ¼ cups water or chicken broth
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Start by marinating the chicken. In a bowl, combine olive oil, lemon juice, garlic, smoked paprika, salt, and pepper. Rub this marinade over the chicken breasts and let them sit for at least 30 minutes.
2. While the chicken is marinating, prepare the peach salsa. In a bowl, mix together the diced peaches, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Set aside to allow the flavors to meld together.
3. To make the couscous, bring the water or chicken broth to a boil in a medium saucepan. Add the couscous, stir, and cover the pan. Remove from heat and let the couscous steam for 5 minutes. Fluff the couscous with a fork and drizzle with olive oil. Season with salt to taste.
4. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
5. Serve the grilled chicken on a bed of couscous, topped with the fresh peach salsa.

Grilled Chicken with Peach Salsa and Couscous is a flavorful and refreshing summer dinner that perfectly balances savory and sweet flavors. The juicy grilled chicken pairs beautifully with the zesty, fruity salsa, while the couscous provides a light and satisfying base. This dish is not only delicious but also visually stunning, making it a perfect choice for a summer Sunday meal. Whether you’re hosting a family dinner or enjoying a quiet evening at home, this recipe offers a delightful combination of flavors that will impress everyone at the table.

Veggie-Packed Frittata with Roasted Potatoes

A Veggie-Packed Frittata with Roasted Potatoes is a delicious, wholesome meal that’s perfect for a summer Sunday dinner. This frittata is loaded with fresh, seasonal vegetables like bell peppers, spinach, and tomatoes, along with a rich blend of cheeses. Paired with crispy roasted potatoes, this dish is hearty enough to satisfy yet light enough for a summer evening. The frittata is simple to make, and the roasted potatoes add the perfect crispy contrast, making this a meal that’s both comforting and full of vibrant flavors.

Ingredients:

For the Frittata:

• 8 large eggs
• 1/2 cup milk
• 1 cup bell peppers, diced
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Olive oil for cooking

For the Roasted Potatoes:

• 4 medium potatoes, cubed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Begin by preparing the roasted potatoes. Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and crispy, stirring halfway through.
2. While the potatoes roast, prepare the frittata. In a large bowl, whisk together the eggs and milk. Stir in the bell peppers, spinach, tomatoes, onions, feta, mozzarella, salt, and pepper.
3. Heat a large oven-safe skillet over medium heat and add a little olive oil. Pour in the egg mixture and cook for 5-7 minutes, or until the edges begin to set. Carefully transfer the skillet to the oven and bake for 10-12 minutes, or until the center is fully set.
4. Once the frittata is cooked through, remove it from the oven and let it cool for a few minutes before slicing.
5. Serve the frittata with the roasted potatoes on the side.

This Veggie-Packed Frittata with Roasted Potatoes is a well-rounded, satisfying meal that highlights the best of summer’s bounty. The frittata is rich with vegetables and cheese, making it a perfect dish for anyone looking for a nutritious yet indulgent dinner. The roasted potatoes bring a crispy, savory element to the meal, balancing out the softness of the frittata. Whether you’re serving it for breakfast, lunch, or dinner, this dish is versatile, easy to prepare, and full of fresh, vibrant flavors. It’s an excellent choice for a relaxed summer Sunday with family and friends.

Grilled Veggie Tacos with Cilantro Lime Rice

Grilled Veggie Tacos with Cilantro Lime Rice is a fresh and flavorful vegetarian option for a summer Sunday dinner. The tacos are filled with a variety of grilled vegetables, such as zucchini, bell peppers, and red onion, which are seasoned and cooked to perfection. Served with a side of fragrant cilantro lime rice, these tacos offer a satisfying, healthy meal that’s bursting with color and flavor. This dish is perfect for those looking for a light yet hearty meal that’s both nutritious and filling.

Ingredients:

For the Grilled Veggies:

• 2 zucchinis, sliced
• 2 bell peppers (any color), sliced
• 1 red onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small flour tortillas

For the Cilantro Lime Rice:

• 1 cup long-grain rice
• 2 cups water
• 1 tablespoon olive oil
• Juice and zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss the sliced zucchini, bell peppers, and red onion with olive oil, cumin, chili powder, salt, and pepper. Grill the vegetables for 5-7 minutes per side, or until tender and lightly charred.
2. While the vegetables are grilling, cook the rice. In a medium saucepan, bring the water to a boil. Add the rice, reduce the heat to low, and cover. Let the rice simmer for 15 minutes or until the water is absorbed and the rice is tender.
3. Remove the rice from the heat and stir in the lime juice, lime zest, and fresh cilantro. Season with salt to taste.
4. Warm the tortillas on the grill for 1-2 minutes, or until soft and slightly charred.
5. Assemble the tacos by placing a portion of grilled vegetables in each tortilla. Serve with a generous side of cilantro lime rice.

Grilled Veggie Tacos with Cilantro Lime Rice is a vibrant and delicious summer dinner that is perfect for anyone seeking a fresh, plant-based meal. The grilled veggies are packed with smoky flavors, while the cilantro lime rice adds a refreshing and tangy touch. The tacos are easy to assemble, making this a quick and satisfying meal for a casual summer Sunday dinner. This recipe is ideal for vegetarians or anyone looking to enjoy more plant-based dishes, and it’s sure to be a hit at the dinner table.

Lemon Garlic Shrimp with Orzo Pasta

Lemon Garlic Shrimp with Orzo Pasta is a light, zesty dish that’s perfect for a summer Sunday dinner. The shrimp is cooked with a garlic and lemon sauce, creating a burst of flavor that pairs beautifully with the tender orzo pasta. This dish is quick and easy to prepare, making it an excellent option for a weeknight meal or a casual Sunday gathering. The bright citrusy notes of the lemon elevate the shrimp, while the orzo serves as a satisfying base that absorbs all the flavors of the dish.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Orzo:

• 1 cup orzo pasta
• 2 cups water or chicken broth
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• Salt to taste

Instructions:

1. Begin by cooking the orzo. In a medium saucepan, bring the water or chicken broth to a boil. Add the orzo, reduce the heat to a simmer, and cook for 8-10 minutes, or until al dente. Drain the orzo and drizzle with olive oil. Set aside.
2. While the orzo cooks, heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque.
4. Stir in the lemon juice and zest, cooking for an additional minute to combine the flavors.
5. Serve the shrimp over the orzo pasta, garnished with fresh parsley.

Lemon Garlic Shrimp with Orzo Pasta is a flavorful and satisfying dish that’s perfect for a light summer dinner. The shrimp is tender and juicy, infused with the bright, zesty flavors of lemon and garlic, while the orzo provides a comforting, neutral base to absorb all the delicious sauce. This meal comes together quickly, making it ideal for busy evenings or a relaxing Sunday dinner. Whether served as a main course or alongside a fresh salad, this dish is a delightful and refreshing choice for any occasion.

Grilled Salmon with Mango Avocado Salsa

Grilled Salmon with Mango Avocado Salsa is a vibrant and healthy summer dinner that combines the richness of grilled salmon with the sweetness of fresh mango and the creaminess of avocado. The smoky, charred flavor of the salmon complements the bright, refreshing salsa, making each bite a perfect balance of flavors. This dish is not only visually stunning but also packed with nutrients, making it an excellent choice for a nutritious yet indulgent summer meal.

Ingredients:

For the Salmon:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Mango Avocado Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil, and season with lemon juice, smoked paprika, salt, and pepper.
2. Grill the salmon for 4-5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
3. While the salmon grills, prepare the salsa by combining the diced mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl. Stir gently to combine, being careful not to mash the avocado.
4. Once the salmon is cooked, serve each fillet with a generous scoop of mango avocado salsa on top.

Grilled Salmon with Mango Avocado Salsa is a light, healthy, and delicious meal that embodies the flavors of summer. The combination of smoky, savory salmon with sweet and creamy salsa creates a perfect balance of flavors that is both refreshing and satisfying. This dish is packed with healthy fats, protein, and vitamins, making it a nutritious choice for any summer dinner. Whether served with a side of roasted vegetables or a simple salad, this recipe is a beautiful and flavorful way to enjoy the best of summer’s fresh ingredients.

BBQ Chicken with Corn on the Cob and Coleslaw

BBQ Chicken with Corn on the Cob and Coleslaw is a classic summer dish that brings together smoky, tangy barbecue chicken with the sweetness of corn and the crunch of fresh coleslaw. This meal is perfect for a casual Sunday dinner, especially when you’re grilling outdoors. The BBQ sauce adds a rich, smoky flavor to the chicken, while the corn on the cob provides a touch of sweetness, and the creamy coleslaw offers the perfect contrast with its refreshing crunch. This is a family-friendly meal that will please everyone at the table.

Ingredients:

For the BBQ Chicken:

• 4 chicken thighs or breasts
• 1 cup BBQ sauce (your favorite brand)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Corn on the Cob:

• 4 ears of corn, husked
• 2 tablespoons butter
• Salt and pepper to taste

For the Coleslaw:

• 4 cups shredded cabbage
• 1 carrot, grated
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat. Brush the chicken with olive oil, and season with salt and pepper. Grill the chicken for 6-8 minutes per side, brushing with BBQ sauce during the last few minutes of cooking.
2. While the chicken grills, prepare the corn on the cob. Bring a large pot of water to a boil and cook the corn for 10-12 minutes, or until tender. Alternatively, grill the corn for about 10 minutes, turning occasionally.
3. For the coleslaw, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl. Toss to combine, and refrigerate until ready to serve.
4. Once the chicken and corn are done, serve the BBQ chicken alongside the corn on the cob, slathered with butter and seasoned with salt and pepper, and a side of coleslaw.

BBQ Chicken with Corn on the Cob and Coleslaw is the quintessential summer meal that combines all your favorite flavors in one plate. The smoky, sweet BBQ chicken pairs perfectly with the buttery corn, while the creamy coleslaw adds a refreshing, crunchy contrast. This dish is easy to prepare and perfect for outdoor cooking, making it an ideal choice for a laid-back Sunday dinner or a backyard barbecue. With its balance of savory, sweet, and crunchy elements, this meal is sure to become a summertime favorite.

Grilled Veggie Skewers with Pesto

Grilled Veggie Skewers with Pesto is a vibrant and flavorful dish that celebrates fresh, seasonal vegetables. Colorful skewers of zucchini, bell peppers, mushrooms, and cherry tomatoes are grilled to perfection and then drizzled with aromatic pesto sauce. This dish is not only delicious but also visually stunning, making it an ideal addition to your summer Sunday dinner table. It’s perfect for vegetarians, but also pairs wonderfully with grilled meats for a balanced meal.

Ingredients:

For the Veggie Skewers:

• 2 zucchinis, sliced into 1-inch rounds
• 2 bell peppers (red and yellow), cut into chunks
• 1 pint cherry tomatoes
• 8 oz mushrooms, halved
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread the vegetables onto skewers, alternating between zucchini, bell peppers, tomatoes, and mushrooms.
3. Drizzle the vegetable skewers with olive oil and season with salt and pepper.
4. Grill the skewers for 8-10 minutes, turning occasionally until the vegetables are charred and tender.
5. While the veggies are grilling, prepare the pesto. In a food processor, combine the basil, pine nuts, Parmesan, garlic, and olive oil. Blend until smooth, and season with salt and pepper to taste.
6. Once the skewers are grilled, remove them from the heat and drizzle with fresh pesto before serving.

Grilled Veggie Skewers with Pesto is a simple yet flavorful dish that highlights the best of summer’s produce. The smoky flavor of the grilled vegetables pairs beautifully with the rich, aromatic pesto, making every bite a burst of fresh and savory goodness. This dish is light but satisfying and can be served as a main course for vegetarians or as a side for grilled meats. Whether you’re hosting a barbecue or enjoying a quiet family dinner, these skewers are sure to add color and flavor to your summer dining experience.

Summer Chicken and Avocado Salad

Summer Chicken and Avocado Salad is a light and healthy option perfect for warm weather. Tender grilled chicken breast, creamy avocado, and a medley of fresh vegetables come together in this vibrant salad. The homemade vinaigrette ties everything together with a tangy kick. This dish is not only filling but also packed with protein, healthy fats, and fiber, making it a satisfying and nutritious meal for a summer Sunday dinner.

Ingredients:

For the Salad:

• 2 chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 4 cups mixed greens (e.g., arugula, spinach, or lettuce)

For the Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-8 minutes per side, until cooked through and the internal temperature reaches 165°F. Once cooked, remove from the grill and allow the chicken to rest for 5 minutes before slicing it thinly.
3. While the chicken rests, prepare the vinaigrette by whisking together the olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper in a small bowl.
4. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, cucumber, and red onion.
5. Add the sliced chicken to the salad, and drizzle with the vinaigrette. Toss gently to combine.

Summer Chicken and Avocado Salad is the perfect meal for a warm Sunday evening. The combination of grilled chicken, creamy avocado, and fresh vegetables is light yet satisfying, while the homemade vinaigrette adds a refreshing zing. This dish is a great way to enjoy fresh, seasonal ingredients in a way that’s both healthy and flavorful. Whether served on its own or with a side of crusty bread, this salad is a fantastic choice for a nutritious summer dinner that’s full of vibrant colors and delicious tastes.

Grilled Pork Chops with Peach Salsa

Grilled Pork Chops with Peach Salsa is a deliciously sweet and savory dish perfect for a summer Sunday dinner. The juicy pork chops are grilled to perfection and topped with a refreshing, slightly tangy peach salsa. The combination of smoky grilled pork and the sweetness of the peaches creates a mouthwatering contrast. This dish pairs beautifully with roasted vegetables or a side salad, making it a well-rounded meal for the whole family.

Ingredients:

For the Pork Chops:

• 4 bone-in pork chops
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

For the Peach Salsa:

• 2 ripe peaches, peeled and diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the pork chops with olive oil and season with rosemary, salt, and pepper.
3. Grill the pork chops for 5-7 minutes per side, or until they reach an internal temperature of 145°F.
4. While the pork chops are grilling, prepare the peach salsa by combining the diced peaches, red onion, cilantro, lime juice, honey, salt, and pepper in a bowl. Stir gently to combine.
5. Once the pork chops are done, serve them topped with the fresh peach salsa.

Grilled Pork Chops with Peach Salsa is a beautiful, flavor-packed dish that combines the smoky richness of grilled pork with the light, sweet tang of fresh peaches. The salsa adds a refreshing, fruity element that perfectly complements the savory pork. This dish is an excellent choice for summer dining, offering a balance of savory, sweet, and slightly acidic flavors. Whether you’re having a casual dinner with family or entertaining guests, this meal is sure to impress with its bold flavors and seasonal ingredients.

Note: More recipes are coming soon!