29+ Delicious Martha Stewart Summer Recipes to Elevate Your BBQs

Summer is the perfect time to celebrate the bounty of fresh produce, vibrant flavors, and simple, yet elegant meals.

If you’re looking to make the most of the sunny days and warm evenings, Martha Stewart’s summer recipes are the ideal way to create dishes that are both delicious and visually stunning.

Whether you’re hosting a backyard BBQ, planning a picnic, or simply enjoying a meal with your family, Martha’s approach to summer cooking brings together easy-to-follow recipes that highlight the best of the season’s ingredients.

From fresh salads and grilled vegetables to indulgent desserts, these 29+ Martha Stewart summer recipes are sure to inspire your next warm-weather meal.

29+ Delicious Martha Stewart Summer Recipes to Elevate Your BBQs

As the days grow longer and the temperatures rise, there’s no better way to enjoy the summer season than with a collection of recipes that make the most of fresh ingredients and seasonal produce.

Martha Stewart’s summer recipes are not only full of flavor but are also designed to bring people together over good food and great conversation.

Whether you’re hosting an outdoor gathering or enjoying a quiet dinner at home, these 29+ recipes will provide you with plenty of inspiration for creating memorable meals all summer long.

So, grab your apron, fire up the grill, and start cooking your way through these delightful recipes that are sure to become your go-to dishes for every sunny occasion.

Grilled Mexican Street Corn (Elote)

This vibrant and flavorful dish is the perfect addition to any summer barbecue.

With smoky grilled corn, tangy crema, spicy chili powder, and a squeeze of lime, this Mexican street corn, or elote, is sure to be a crowd-pleaser at your next outdoor gathering.

Ingredients:

• 6 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 cup crumbled Cotija cheese
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions:

1. Preheat the grill to medium-high heat.
2. Place the corn directly on the grill and cook, turning occasionally, for 8–10 minutes, until the kernels are charred and cooked through.
3. While the corn grills, mix the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder in a bowl.
4. Once the corn is done, remove it from the grill and brush each ear generously with the crema mixture.
5. Sprinkle the corn with Cotija cheese and chopped cilantro.
6. Serve with lime wedges on the side for an added burst of freshness.

The combination of smoky corn, creamy tang, and spicy kick is absolutely irresistible.

Each bite of this elote delivers a satisfying burst of summer flavors. It’s perfect as a side dish or even as an appetizer for your next get-together. Try it once, and you’ll be hooked on this irresistible treat.

Mango Avocado Salsa with Grilled Chicken

A refreshing and tropical salsa paired with tender grilled chicken makes for a light yet satisfying summer meal.

The sweetness of the mango, the creaminess of the avocado, and the smoky grilled chicken come together for a well-balanced dish that’s perfect for any summer day.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 jalapeño, minced (optional)

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the chicken breasts with olive oil, then season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
4. While the chicken is grilling, prepare the salsa: In a mixing bowl, combine the diced mango, avocado, red onion, cilantro, lime juice, honey, and jalapeño. Stir gently to combine.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
6. Slice the chicken into strips and serve topped with the fresh mango avocado salsa.

This dish is a celebration of summer flavors. The grilled chicken is the perfect complement to the vibrant mango and creamy avocado salsa, creating a balance of textures and tastes.

Whether you serve it with rice, tortillas, or on its own, this dish will quickly become a summer favorite.

Spicy Shrimp Tacos with Cilantro-Lime Slaw

These shrimp tacos are quick to prepare and full of bold flavors.

With perfectly seasoned shrimp, a tangy cilantro-lime slaw, and a spicy kick, they’re a great way to bring the heat to your summer taco night.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 cup fresh cilantro, chopped
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• Hot sauce, for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cayenne pepper, salt, and pepper.
2. Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through.
3. In a separate bowl, combine the shredded cabbage, cilantro, mayonnaise, lime juice, and apple cider vinegar. Season with salt and pepper to taste and mix until well combined.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a generous amount of slaw on each tortilla, followed by a few shrimp. Drizzle with hot sauce for an extra kick.

These spicy shrimp tacos are an exciting dish that brings together sweet, spicy, and tangy flavors in every bite.

The crispy slaw adds crunch and creaminess, while the shrimp packs a smoky, spicy punch. Perfect for a summer taco night or a fun dinner with friends, these tacos will surely be a hit.

Grilled Pineapple and Chicken Skewers

These grilled pineapple and chicken skewers are a flavorful and colorful summer dish. The sweetness of the pineapple perfectly balances the savory grilled chicken, while the marinade infuses the meat with a hint of tangy citrus.

Perfect for a backyard barbecue or an easy dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 fresh pineapple, peeled and cut into cubes
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper, to taste
• Skewers (soaked in water if wooden)

Instructions:

1. In a bowl, whisk together the olive oil, soy sauce, honey, ginger, garlic, lime juice, salt, and pepper.
2. Add the chicken cubes to the marinade and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken and pineapple cubes onto the skewers, alternating between the two.
5. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F.
6. Remove from the grill and serve with your favorite dipping sauce or a side of rice.

These grilled pineapple and chicken skewers are a delightful combination of sweet and savory flavors.

The smoky grill marks on the pineapple and chicken, paired with the tangy marinade, make for an unforgettable summer dish. It’s an easy recipe that’s both impressive and delicious—perfect for grilling season!

Watermelon and Feta Salad with Mint

This refreshing watermelon and feta salad is the epitome of summer in a bowl.

The sweetness of ripe watermelon, the salty bite of feta, and the aromatic freshness of mint come together in this light, tangy salad that’s a perfect side for any warm-weather meal.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the cubed watermelon, crumbled feta, and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the watermelon.
4. Chill in the refrigerator for 10-15 minutes before serving to allow the flavors to meld together.

This watermelon and feta salad is a refreshing burst of flavors that will brighten any summer meal.

The crisp watermelon pairs beautifully with the creamy feta, while the mint adds a cool, fresh touch. This dish is light, hydrating, and the perfect accompaniment to grilled meats or a casual outdoor gathering.

Lemon Herb Grilled Salmon

A simple yet flavorful dish, this lemon herb grilled salmon is an excellent choice for a healthy summer dinner.

The marinade, with its combination of fresh herbs, lemon, and olive oil, enhances the natural flavor of the salmon without overpowering it. It’s an easy, elegant dish that’s perfect for a weekend barbecue or a quick weeknight meal.

Ingredients:

• 4 salmon fillets, skin-on
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, chopped thyme, chopped parsley, garlic, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over the top. Cover and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat. Place the salmon fillets, skin-side down, on the grill and cook for 4-5 minutes on each side, or until the fish flakes easily with a fork.
4. Remove from the grill and serve with lemon wedges for extra zest.

This lemon herb grilled salmon is light, healthy, and packed with fresh flavors. The combination of lemon, garlic, and herbs infuses the fish with a deliciously bright taste, while the grill imparts a subtle smokiness.

This recipe is not only quick and easy but also incredibly satisfying—making it a perfect dish for summer evenings spent outdoors.

Avocado and Black Bean Quinoa Salad

This vibrant salad combines the rich creaminess of avocado, the hearty texture of black beans, and the nutritious crunch of quinoa.

Tossed with a tangy lime dressing, it’s a refreshing and filling dish, perfect for picnics, light lunches, or as a side to your summer barbecue.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked and cooled quinoa, black beans, diced avocado, corn, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for 20 minutes before serving to allow the flavors to meld together.

This quinoa salad is the ideal balance of creamy, savory, and tangy.

The quinoa provides a satisfying base, while the black beans and corn add substance. The fresh cilantro and lime dressing make it light and refreshing, making it perfect for a summer picnic or as a side dish to any grilled meal.

Grilled Fish Tacos with Avocado Crema

Light and flavorful grilled fish tacos are an easy-to-make yet impressive dish, ideal for taco night or a casual dinner.

The fish is seasoned with simple spices and grilled to perfection, then topped with a creamy avocado sauce that elevates the tacos with a fresh, zesty kick.

Ingredients:

• 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup shredded cabbage

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the fish fillets with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
3. Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork.
4. While the fish is grilling, prepare the avocado crema by blending the avocado, sour cream, lime juice, and cilantro in a blender or food processor until smooth.
5. Warm the corn tortillas on the grill for about 1 minute.
6. Once the fish is ready, flake it into large pieces and assemble the tacos by placing the fish on the tortillas, topping with shredded cabbage, red onion, and a drizzle of avocado crema.

These grilled fish tacos are a light yet satisfying meal, perfect for hot summer nights.

The grilled fish is tender and flavorful, while the creamy avocado sauce adds a cool, refreshing contrast. This dish is quick to prepare and guaranteed to be a hit with anyone who loves fresh, vibrant flavors.

Strawberry Basil Lemonade

This homemade strawberry basil lemonade is a refreshing, aromatic twist on the classic summer drink.

The sweetness of fresh strawberries, the fragrant basil, and the tart lemon come together to create a perfect beverage for hot days by the pool or outdoor gatherings.

Ingredients:

• 1 lb fresh strawberries, hulled and halved
• 1/2 cup fresh basil leaves
• 1/2 cup sugar
• 1 cup freshly squeezed lemon juice
• 4 cups cold water
• Ice, for serving
• Lemon slices and basil sprigs, for garnish

Instructions:

1. In a small saucepan, combine the strawberries, basil, and sugar. Heat over medium heat, stirring occasionally, until the strawberries release their juice and the sugar dissolves (about 5 minutes).
2. Remove from heat and let it cool for a few minutes.
3. Strain the mixture through a fine mesh sieve into a pitcher to remove the solids.
4. Add the freshly squeezed lemon juice and cold water to the pitcher, stirring to combine.
5. Serve the lemonade over ice, garnished with lemon slices and basil sprigs.

This strawberry basil lemonade is the ultimate summer refresher.

The sweetness of the strawberries and the herbaceous basil create a unique and delightful flavor profile, while the tangy lemon gives it a bright, zesty finish. It’s a perfect drink for cooling off on a warm day, and it’s sure to impress your guests with its bold, refreshing taste.

Sweet Corn and Zucchini Fritters

These sweet corn and zucchini fritters are the perfect way to use fresh summer produce.

Crispy on the outside and tender on the inside, these savory fritters are full of flavor, with a touch of sweetness from the corn and a savory bite from the zucchini. They’re perfect as a snack, appetizer, or side dish.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup green onions, chopped
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• Salt and pepper, to taste
• 2 eggs
• 1/4 cup grated Parmesan cheese
• Olive oil, for frying
• Sour cream or Greek yogurt, for serving

Instructions:

1. In a large bowl, combine the grated zucchini, corn kernels, and chopped green onions. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towel.
2. Add the flour, baking powder, garlic powder, cumin, salt, and pepper to the bowl and mix to combine.
3. In a separate bowl, beat the eggs and stir them into the vegetable mixture along with the Parmesan cheese.
4. Heat a large skillet over medium heat and add a tablespoon of olive oil.
5. Drop spoonfuls of the fritter mixture into the skillet, flattening them slightly with the back of a spoon. Cook for 2-3 minutes per side or until golden and crispy.
6. Remove the fritters from the skillet and place them on a paper towel to drain any excess oil.
7. Serve the fritters warm with a dollop of sour cream or Greek yogurt.

These sweet corn and zucchini fritters are a fun, flavorful way to enjoy summer vegetables.

Their crispy exterior and soft interior make them irresistible, and they pair perfectly with a creamy dip. Whether as a snack or side dish, these fritters will be a hit at any summer gathering.

Cilantro-Lime Rice with Grilled Shrimp

This cilantro-lime rice is a zesty and fragrant side dish that pairs perfectly with grilled shrimp.

The rice is seasoned with lime and fresh cilantro, creating a bright and fresh flavor that complements the smoky, tender shrimp. Together, they make a delightful summer meal.

Ingredients:

• 1 cup long-grain white rice
• 2 cups water or chicken broth
• 1 tablespoon olive oil
• Juice and zest of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the water or chicken broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
2. Fluff the rice with a fork and stir in the lime juice, lime zest, chopped cilantro, salt, and pepper.
3. While the rice is cooking, prepare the shrimp. In a small bowl, mix the olive oil, chili powder, smoked paprika, garlic powder, salt, and pepper. Toss the shrimp in the seasoning mixture to coat evenly.
4. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve the cilantro-lime rice topped with the grilled shrimp.

This cilantro-lime rice with grilled shrimp is a simple yet flavorful dish that brings together the bright, zesty rice with perfectly grilled shrimp.

The combination of lime and cilantro adds a refreshing burst of flavor, making this meal perfect for a summer evening or a quick weeknight dinner.

Roasted Tomato and Basil Bruschetta

This roasted tomato and basil bruschetta is a delicious twist on the classic Italian appetizer.

The tomatoes are roasted to bring out their natural sweetness and paired with fresh basil, garlic, and balsamic vinegar for a burst of flavor. Served on toasted baguette slices, this appetizer is perfect for any summer gathering.

Ingredients:

• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 French baguette, sliced
• Olive oil, for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the halved cherry tomatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the tomatoes in the oven for 20-25 minutes, until they are soft and caramelized.
4. While the tomatoes are roasting, brush the baguette slices with olive oil and toast them in the oven for 5-7 minutes, or until golden and crispy.
5. Once the tomatoes are roasted, combine them with the minced garlic, fresh basil, and balsamic vinegar. Stir gently to combine.
6. Spoon the tomato mixture onto the toasted baguette slices and serve immediately.

This roasted tomato and basil bruschetta is a simple yet flavorful appetizer that captures the essence of summer.

The roasted tomatoes are full of deep, rich flavors, while the fresh basil and balsamic vinegar add a tangy contrast. Perfect for a summer evening with friends or as a starter for a dinner party.

Grilled Peach and Burrata Salad

This grilled peach and burrata salad is a delightful combination of sweet, smoky, and creamy flavors.

The grilled peaches bring a smoky sweetness that pairs perfectly with the rich, creamy burrata cheese. Finished with a balsamic glaze and fresh basil, this salad is an ideal dish for a summer dinner or outdoor gathering.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 8 oz burrata cheese
• 4 cups arugula or mixed greens
• 1/4 cup fresh basil, chopped
• 2 tablespoons balsamic glaze
• 1/4 cup toasted pine nuts (optional)

Instructions:

1. Preheat the grill to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
2. Grill the peaches for about 2-3 minutes per side, until they have nice grill marks and become slightly softened.
3. On a large serving plate, arrange the arugula or mixed greens. Tear the burrata into pieces and place it on top of the greens.
4. Once the peaches are grilled, slice them and arrange them on the salad.
5. Drizzle with balsamic glaze, and sprinkle with fresh basil and toasted pine nuts, if using.
6. Serve immediately and enjoy the combination of creamy, smoky, and tangy flavors.

This grilled peach and burrata salad is a light yet indulgent dish, ideal for warm weather.

The combination of juicy grilled peaches, rich burrata, and the peppery bite of arugula is both satisfying and refreshing. It’s a showstopper salad that’s easy to prepare but sure to impress.

Spicy Grilled Chicken with Mango Salsa

This spicy grilled chicken with mango salsa is a bold and vibrant dish that brings together the smokiness of the grill with the sweetness of mango and the heat of chili.

The grilled chicken is perfectly seasoned, and the fresh salsa adds a burst of flavor that makes every bite exciting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 small jalapeño, minced (optional)

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the chicken breasts with olive oil, chili powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is cooked through.
4. While the chicken is grilling, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Stir gently to combine.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
6. Serve the grilled chicken topped with the fresh mango salsa.

This spicy grilled chicken with mango salsa is the perfect combination of smoky, spicy, and sweet.

The juicy chicken paired with the bright and fresh salsa makes this dish perfect for a summer dinner. It’s both bold and refreshing, making it an excellent choice for any gathering or casual meal.

Cucumber and Tomato Salad with Feta and Olives

This refreshing cucumber and tomato salad is a Mediterranean-inspired dish that’s light, tangy, and perfect for hot summer days.

With crunchy cucumbers, juicy tomatoes, salty feta, and briny olives, this salad is packed with flavor and makes a great side for any summer meal.

Ingredients:

• 2 large cucumbers, sliced
• 2 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber slices, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Chill the salad in the refrigerator for about 15 minutes before serving to allow the flavors to meld together.

This cucumber and tomato salad with feta and olives is an easy-to-make, flavorful side dish that’s perfect for picnics, barbecues, or as a light lunch.

The crisp cucumbers, juicy tomatoes, and tangy feta create a refreshing combination, while the olives and oregano add an extra depth of flavor. It’s a delightful dish that embodies the bright, fresh flavors of summer.

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are a light and flavorful lunch or dinner option, packed with grilled vegetables and creamy hummus, all wrapped up in a soft tortilla.

The charred, smoky flavor of the grilled vegetables pairs beautifully with the richness of hummus, creating a satisfying, healthy meal.

Ingredients:

• 1 zucchini, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, sliced into rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup hummus
• 4 large whole-wheat tortillas
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill to medium-high heat. Toss the sliced zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
2. Grill the vegetables for 4-5 minutes per side until they are tender and have nice grill marks.
3. While the vegetables are grilling, warm the tortillas on the grill for about 1 minute on each side, just until they are soft and slightly charred.
4. Spread a generous layer of hummus on each tortilla.
5. Once the vegetables are grilled, arrange them on the tortillas and sprinkle with fresh parsley and a squeeze of lemon juice.
6. Roll up the tortillas into wraps and serve immediately.

These grilled veggie and hummus wraps are the ultimate quick, healthy meal for summer.

The smoky grilled vegetables provide a wonderful depth of flavor, while the hummus adds creaminess. This wrap is not only satisfying but also packed with fresh, nutritious ingredients.

Roasted Garlic and Herb Chicken with Lemon Potatoes

This roasted garlic and herb chicken with lemon potatoes is the perfect one-pan dinner for summer.

The chicken is infused with a garlic and herb marinade, roasted to golden perfection, and served alongside crispy lemony potatoes. It’s a comforting and easy-to-make dish that will become a family favorite.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, minced garlic, thyme, rosemary, lemon juice, lemon zest, salt, and pepper.
3. Rub the garlic and herb mixture over the chicken thighs, making sure to coat both sides.
4. In a large bowl, toss the halved baby potatoes with olive oil, salt, and pepper.
5. On a baking sheet, arrange the chicken thighs skin-side up and surround them with the seasoned potatoes.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken is golden and cooked through, with an internal temperature of 165°F, and the potatoes are crispy.
7. Garnish with chopped fresh parsley before serving.

This roasted garlic and herb chicken with lemon potatoes is simple, yet full of flavor.

The garlic and herbs give the chicken a savory depth, while the roasted potatoes with lemon add a crisp, zesty contrast. It’s a well-rounded meal that is both easy to prepare and sure to please everyone.

Tropical Fruit Salad with Coconut-Lime Dressing

This tropical fruit salad with coconut-lime dressing is a vibrant and refreshing dish that captures the essence of summer.

With a variety of fresh tropical fruits like mango, pineapple, and kiwi, and a creamy coconut-lime dressing to bring it all together, this salad is the perfect way to celebrate summer’s bounty.

Ingredients:

• 1 cup pineapple, cubed
• 1 mango, peeled and diced
• 2 kiwis, peeled and sliced
• 1 cup strawberries, hulled and halved
• 1/2 cup coconut yogurt or regular yogurt
• 2 tablespoons coconut milk
• 1 tablespoon lime juice
• 1 teaspoon honey (optional)
• Fresh mint leaves, for garnish

Instructions:

1. In a large bowl, combine the pineapple, mango, kiwi, and strawberries.
2. In a small bowl, whisk together the coconut yogurt, coconut milk, lime juice, and honey (if using) to make the dressing.
3. Pour the coconut-lime dressing over the fruit and gently toss to combine.
4. Garnish with fresh mint leaves before serving.

This tropical fruit salad with coconut-lime dressing is an explosion of sweetness and freshness.

The creamy dressing complements the juicy, vibrant fruits, making it an ideal light dessert or side dish for any summer gathering. It’s a refreshing way to end a meal or enjoy as a snack on a warm day.

Grilled Pineapple and Chicken Skewers

These grilled pineapple and chicken skewers are a delicious combination of savory, sweet, and smoky flavors. The juicy pineapple is paired with marinated chicken, creating a perfect balance of tangy and savory, all grilled to perfection.

These skewers are great for summer cookouts or as a fun dinner option.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pineapple, peeled, cored, and cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a medium bowl, mix together the olive oil, soy sauce, honey, garlic powder, ginger powder, salt, and pepper.
2. Add the chicken cubes to the marinade, making sure they are well-coated. Let it marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken and pineapple chunks onto the skewers, alternating between chicken and pineapple.
5. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and has grill marks.
6. Serve the skewers hot, garnished with fresh herbs if desired.

These grilled pineapple and chicken skewers are sweet, savory, and utterly delicious.

The caramelized pineapple adds a burst of tropical sweetness that pairs perfectly with the juicy grilled chicken. They’re easy to make and ideal for a summer barbecue or a quick weeknight dinner.

Watermelon and Feta Salad with Mint

This watermelon and feta salad with mint is a refreshing and savory combination that makes the perfect summer side dish.

The sweetness of the watermelon pairs wonderfully with the salty feta and fresh mint, creating a light, flavorful salad that is both cooling and satisfying on a hot day.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, and chopped mint leaves.
2. Drizzle with olive oil and lime juice, then toss gently to combine.
3. Season with salt and pepper to taste.
4. Serve chilled or at room temperature for a refreshing summer treat.

This watermelon and feta salad with mint is the ultimate summer dish, light and full of refreshing flavors.

The sweetness of watermelon pairs beautifully with the salty feta, while the mint adds a burst of freshness. It’s an easy and delicious way to enjoy seasonal ingredients.

Grilled Veggie Pasta Salad with Lemon Vinaigrette

This grilled veggie pasta salad with lemon vinaigrette is a perfect combination of smoky, tangy, and fresh flavors.

The grilled vegetables add depth to the dish, while the lemon vinaigrette brings a bright, zesty contrast. It’s ideal for picnics, potlucks, or as a side dish to any summer meal.

Ingredients:

• 1 lb pasta (penne or rotini works best)
• 2 zucchini, sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 red onion, cut into rings
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
3. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender.
4. While the vegetables are grilling, cook the pasta according to the package directions. Drain and set aside to cool.
5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper to make the vinaigrette.
6. Once the vegetables are grilled, chop them into bite-sized pieces and toss them with the cooked pasta.
7. Drizzle the lemon vinaigrette over the pasta and vegetables, then toss to combine.
8. Garnish with fresh parsley and grated Parmesan before serving.

This grilled veggie pasta salad with lemon vinaigrette is a delightful summer dish that’s light, flavorful, and full of vibrant vegetables.

The smoky grilled veggies pair beautifully with the tangy lemon vinaigrette, making it a perfect side dish for barbecues or picnics. It’s a great way to enjoy seasonal produce in a fresh and satisfying way.

Caprese Stuffed Portobello Mushrooms

These Caprese stuffed portobello mushrooms are a savory, juicy, and cheesy dish perfect for summer.

Large mushroom caps are filled with melty mozzarella, sweet cherry tomatoes, and fresh basil—finished with a balsamic glaze for that classic Caprese zing. It’s a great vegetarian main or a hearty side dish.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves, chopped
• Balsamic glaze, for drizzling

Instructions:

1. Preheat grill to medium-high or preheat oven to 400°F (200°C).
2. Brush the portobello caps with olive oil on both sides and season with salt and pepper.
3. Grill or roast the mushrooms gill-side up for 5–7 minutes, just until they start to soften.
4. Remove from heat, fill each mushroom with mozzarella and cherry tomatoes, then return to the grill or oven until the cheese is melted, about 5–7 minutes.
5. Sprinkle with chopped basil and drizzle with balsamic glaze before serving.

These Caprese stuffed mushrooms are bursting with flavor—rich from the mushrooms, creamy from the cheese, and fresh from the basil and tomatoes.

They’re simple to prepare yet look and taste gourmet, making them a stellar summer option.

Shrimp and Avocado Ceviche

This shrimp and avocado ceviche is a zesty, citrusy dish that’s perfect for hot weather.

Fresh shrimp is marinated in lime juice and mixed with creamy avocado, crisp cucumber, and sweet tomato for a refreshing and protein-packed meal or appetizer.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 avocado, diced
• 1 small cucumber, peeled and diced
• 1 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 3 limes
• Salt and pepper, to taste
• Optional: jalapeño, minced

Instructions:

1. In a large bowl, combine the shrimp, avocado, cucumber, tomatoes, red onion, and cilantro.
2. Squeeze the fresh lime juice over the mixture and gently toss.
3. Season with salt and pepper to taste. Add jalapeño if desired for a spicy kick.
4. Chill for 30 minutes before serving to let the flavors meld.
5. Serve with tortilla chips, in lettuce cups, or as-is for a light meal.

Shrimp and avocado ceviche is one of the most refreshing dishes you can make during the summer.

It’s tangy, creamy, and crisp all at once—ideal for beach days, poolside snacks, or a no-cook dinner.

Sweet Corn and Zucchini Fritters

These sweet corn and zucchini fritters are golden, crispy, and full of flavor.

Fresh corn kernels and shredded zucchini are mixed into a savory batter, pan-fried to perfection, and served with a tangy yogurt or sour cream dip. They’re great as appetizers or a light summer lunch.

Ingredients:

• 1 medium zucchini, grated and squeezed dry
• 1 cup fresh or frozen corn kernels
• 1/4 cup green onions, chopped
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Olive oil, for frying
• Optional: sour cream or Greek yogurt for serving

Instructions:

1. In a mixing bowl, combine zucchini, corn, green onions, eggs, flour, Parmesan, salt, and pepper until a thick batter forms.
2. Heat olive oil in a skillet over medium heat.
3. Scoop heaping tablespoons of batter into the skillet, flattening slightly with a spatula.
4. Cook for 2–3 minutes on each side, until golden brown and crisp.
5. Drain on paper towels and serve warm with a dollop of sour cream or yogurt.

These fritters are crisp on the outside and tender inside, bursting with fresh summer produce.

They’re an easy, crowd-pleasing dish that’s as fun to eat as it is to make—perfect for summer brunches, picnics, or weeknight dinners.