28+ Delicious Summer Dinner Party Recipes for Easy Entertaining

Summer is the perfect season for hosting dinner parties.

With warm evenings, longer days, and an abundance of fresh ingredients, there’s no better time to entertain family and friends.

Whether you’re hosting a casual BBQ, an elegant garden gathering, or a laid-back evening with close friends, the right menu can make all the difference.

That’s why we’ve compiled a list of over 28+ summer dinner party recipes that are sure to impress.

From fresh salads and light appetizers to sizzling grilled mains and sweet desserts, these recipes will help you create a delicious, memorable meal that highlights the best flavors of the season.

With vibrant vegetables, tangy fruits, and bold herbs, your summer menu will be bursting with color, flavor, and freshness.

So, if you’re ready to elevate your summer soirées, read on for the ultimate recipe collection that will make you the host with the most!

28+ Delicious Summer Dinner Party Recipes for Easy Entertaining

There you have it—28+ summer dinner party recipes that will transform your next gathering into a flavorful celebration!

With a variety of options ranging from refreshing salads to mouthwatering mains and desserts, you have everything you need to create a menu that reflects the essence of summer.

Whether you’re cooking for a small group or hosting a larger crowd, these recipes are designed to be easy, delicious, and perfect for any occasion.

So, gather your ingredients, fire up the grill, and get ready to treat your guests to a summer dining experience they’ll never forget.

Grilled Peach & Burrata Salad with Prosciutto

This elegant yet simple starter is the epitome of summer freshness.

Sweet grilled peaches, creamy burrata, and salty prosciutto come together with a honey-balsamic glaze to create a salad that’s light, luxurious, and sure to impress your guests. It sets the tone for a stylish evening of good food and conversation.

Ingredients:

• 4 ripe peaches, halved and pitted
• Olive oil, for brushing
• 2 balls of burrata cheese
• 6–8 slices of prosciutto
• 4 cups arugula or mixed greens
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Brush peach halves with olive oil and grill for about 2–3 minutes per side, until charred and softened.
2. In a small bowl, whisk together honey and balsamic vinegar to make the glaze. Set aside.
3. On a large platter, arrange the greens as a base. Tear the burrata and scatter it across the greens.
4. Add grilled peach halves and fold in slices of prosciutto.
5. Drizzle the honey-balsamic glaze over the top, and finish with salt, pepper, and torn basil leaves.

This salad is a stunning start to a summer gathering.

The contrast of textures and flavors — creamy, salty, sweet, and tangy — is balanced and memorable. It’s light enough to leave room for the main course, yet satisfying enough to steal the spotlight.

Citrus-Herb Grilled Chicken with Charred Corn Salsa

Bursting with zesty citrus and fresh herbs, this grilled chicken is a summer staple that’s anything but basic.

The bright marinade infuses the meat with flavor, while the charred corn salsa brings a smoky sweetness that pairs beautifully. It’s a no-fuss dish that feels gourmet.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1/4 cup olive oil
• Salt and pepper to taste

For the Corn Salsa:

• 3 ears of corn, husked
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. In a bowl, combine all marinade ingredients. Place chicken in a resealable bag or shallow dish and pour marinade over it. Marinate for at least 30 minutes (or up to 4 hours).
2. Preheat grill to medium-high. Grill chicken for 6–8 minutes per side, until cooked through and nicely charred.
3. Grill corn directly on the grill, turning occasionally, until charred (about 10 minutes). Let cool slightly, then cut kernels off the cob.
4. In a bowl, mix corn with bell pepper, onion, cilantro, lime juice, and olive oil. Season to taste.
5. Serve grilled chicken topped with the fresh corn salsa.

This dish shines at any summer dinner party with its fresh and lively flavors.

It’s easy to prep in advance, making it ideal for hosting. Serve with grilled veggies or crusty bread for a complete meal that’s as beautiful as it is delicious.

Summer Shrimp Scampi with Lemon & White Wine

This bright twist on a classic shrimp scampi features a lighter, citrus-forward flavor and a crisp white wine sauce that screams summertime.

Served over angel hair pasta or crusty bread, it’s the perfect centerpiece for a dinner party al fresco.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine
• Juice and zest of 1 lemon
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste
• Angel hair pasta or baguette, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for about 30 seconds.
2. Add shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
3. Deglaze the pan with white wine, scraping up any browned bits. Simmer for 2 minutes.
4. Stir in lemon juice, zest, and butter. Let the sauce reduce slightly, then return shrimp to the pan and coat in the sauce.
5. Sprinkle with parsley and serve over angel hair pasta or toasted bread.

With just the right amount of richness and acidity, this shrimp scampi feels indulgent but light enough for a warm evening.

It’s a quick-cooking showstopper that’s easy to scale for a crowd and pairs wonderfully with chilled white wine and good company.

Honey-Lime Glazed Salmon with Avocado Mango Salsa

This tropical-inspired salmon dish brings together a sweet and tangy glaze with a vibrant, creamy salsa that practically tastes like sunshine.

It’s colorful, healthy, and packed with fresh summer flavor—perfect for impressing guests without spending hours in the kitchen.

Ingredients:

For the Salmon:

• 4 salmon fillets
• 2 tbsp honey
• Juice and zest of 2 limes
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste

For the Salsa:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 small jalapeño, seeded and minced
• Juice of 1 lime
• 2 tbsp chopped cilantro
• Salt to taste

Instructions:

1. In a bowl, whisk together honey, lime juice/zest, soy sauce, olive oil, salt, and pepper.
2. Place salmon in a shallow dish and pour half the glaze over it. Let marinate for 15–30 minutes.
3. Preheat grill or pan over medium-high heat. Grill salmon for 4–5 minutes per side, brushing with remaining glaze until caramelized and cooked through.
4. In another bowl, gently toss together all salsa ingredients.
5. Serve salmon topped with avocado mango salsa.

This dish delivers that wow-factor combination of rich salmon, a glossy glaze, and a salsa that’s creamy, spicy, and refreshing all at once.

It feels indulgent, looks stunning, and keeps the mood light and summery.

Lemon-Ricotta Pasta with Grilled Zucchini & Herbs

Creamy ricotta meets fresh lemon and tender grilled zucchini in this effortless yet elevated pasta.

It’s an ideal vegetarian main course—bright, seasonal, and comforting without being heavy. The kind of dish that makes summer dinner parties feel both cozy and chic.

Ingredients:

• 12 oz pasta (linguine or spaghetti)
• 1 cup ricotta cheese
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 medium zucchinis, sliced lengthwise
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil and mint, for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water and drain.
2. While pasta cooks, brush zucchini slices with olive oil and grill for 2–3 minutes per side. Slice into bite-sized pieces.
3. In a large bowl, mix ricotta, lemon juice/zest, Parmesan, and a bit of salt and pepper.
4. Toss warm pasta into the bowl with the ricotta mixture, adding reserved pasta water as needed to create a creamy sauce.
5. Add in grilled zucchini, toss to combine, and garnish with torn basil and mint.

This pasta is a breath of fresh air—lush but light, with hints of citrus and herbs that sing of summer.

It pairs beautifully with crisp white wine and offers a vegetarian option that’s just as satisfying as any grilled entrée.

Spiced Lamb Kofta with Cucumber-Yogurt Sauce

These Middle Eastern-inspired koftas are bursting with warm spices and char-grilled goodness.

Paired with a cooling cucumber-yogurt sauce and warm pita bread, they make for a festive and interactive dinner party main that’s great for serving family-style.

Ingredients:

For the Kofta:

• 1 lb ground lamb
• 1 small onion, grated
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• Salt and black pepper to taste
• Skewers, soaked if wooden

For the Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 garlic clove, minced
• Salt to taste
• Chopped dill or mint (optional)

Instructions:

1. In a bowl, combine all kofta ingredients. Mix until just combined, then form into long oval shapes around skewers.
2. Grill over medium-high heat for 8–10 minutes, turning occasionally, until browned and cooked through.
3. For the sauce, mix all ingredients in a bowl and chill until ready to serve.
4. Serve koftas with the cucumber-yogurt sauce, pita, and optional extras like sliced red onion or pickled vegetables.

This dish brings rich flavor and a sense of celebration to the table. It’s ideal for dining al fresco, letting guests build their own plates and savor the warm spices balanced by cool, creamy yogurt.

A little exotic, totally approachable, and absolutely delicious.

Grilled Shrimp Tacos with Cabbage Slaw and Lime Crema

These zesty shrimp tacos are the perfect balance of smoky grilled shrimp, crunchy cabbage slaw, and tangy lime crema.

They’re fresh, flavorful, and incredibly fun to assemble. Serve them up with a chilled margarita, and your guests will be transported to a tropical paradise.

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Juice of 1 lime

For the Cabbage Slaw:

• 2 cups shredded green cabbage
• 1/4 red onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

For the Lime Crema:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• Juice and zest of 1 lime
• Salt to taste

To Serve:

• Small tortillas (corn or flour)
• Extra cilantro for garnish

Instructions:

1. Preheat grill to medium-high heat. Toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and pepper. Let marinate for 10–15 minutes.
2. Grill shrimp for about 2–3 minutes per side, until cooked through and lightly charred.
3. In a bowl, mix all slaw ingredients and season with salt and pepper. Toss to combine.
4. In a separate bowl, whisk together sour cream, mayonnaise, lime juice, zest, and salt to make the crema.
5. Warm tortillas on the grill for 30 seconds per side.
6. Assemble tacos: add shrimp, top with slaw, drizzle with lime crema, and garnish with extra cilantro.

These tacos are a crowd-pleaser with their mix of smoky, spicy, and creamy elements.

They’re easy to customize and offer a vibrant, fun way to showcase summer flavors in a bite-sized package. Perfect for passing around at a dinner party!

Grilled Vegetable Platter with Chimichurri Sauce

For a dish that’s both hearty and light, this grilled vegetable platter is a perfect summer side or vegetarian main.

The smoky char on the veggies pairs wonderfully with the tangy, herbaceous chimichurri sauce, creating a fresh and satisfying dish that everyone will love.

Ingredients:

For the Vegetables:

• 1 large eggplant, sliced into 1-inch rounds
• 2 zucchinis, sliced lengthwise
• 1 red bell pepper, halved and deseeded
• 1 yellow bell pepper, halved and deseeded
• 1 small red onion, sliced into thick rounds
• Olive oil for brushing
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush vegetables with olive oil and season with salt and pepper.
2. Grill eggplant, zucchini, bell peppers, and red onion for 4–5 minutes per side until tender and charred.
3. While the vegetables cook, prepare the chimichurri sauce by combining parsley, oregano, garlic, red pepper flakes, vinegar, olive oil, salt, and pepper in a bowl. Mix well.
4. Arrange grilled vegetables on a platter and drizzle with chimichurri sauce just before serving.

This vegetable platter is a feast for the eyes and the taste buds.

The grilled veggies are smoky and tender, while the chimichurri adds a fresh, tangy punch. It’s simple yet sophisticated and a wonderful addition to any summer meal.

Caprese Stuffed Portobello Mushrooms

These Caprese stuffed mushrooms combine the richness of Portobello mushrooms with the fresh flavors of a classic Caprese salad.

It’s a great way to enjoy a lighter, meat-free dish without compromising on flavor. Perfect for serving as an appetizer or a side dish.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh mozzarella, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 375°F (190°C). Brush both sides of the mushrooms with olive oil and season with salt and pepper.
2. Place mushrooms on a baking sheet, gill-side up, and bake for 10–12 minutes, until the mushrooms are tender.
3. While mushrooms cook, mix together mozzarella, cherry tomatoes, and basil in a bowl.
4. Remove mushrooms from the oven and spoon the Caprese mixture into the mushroom caps.
5. Drizzle with balsamic glaze and serve immediately.

These stuffed mushrooms are both delicious and visually striking.

The combination of melty mozzarella, fresh tomatoes, and fragrant basil is a summer dream come true. It’s the perfect bite-sized treat to add to your dinner party spread!

Grilled Swordfish with Mediterranean Salsa

This vibrant grilled swordfish is elevated with a fresh Mediterranean salsa, combining zesty citrus, briny olives, and creamy feta.

The fish is perfectly charred, and the salsa adds a burst of color and flavor that’s both refreshing and satisfying. It’s the perfect main course for a summer gathering.

Ingredients:

For the Swordfish:

• 4 swordfish steaks
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the Mediterranean Salsa:

• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush swordfish steaks with olive oil, and season with lemon juice, zest, garlic, oregano, salt, and pepper.
2. Grill swordfish for 4–5 minutes per side, until cooked through and lightly charred.
3. While fish is grilling, mix together all salsa ingredients in a bowl.
4. Serve swordfish steaks topped with Mediterranean salsa.

The combination of the tender, flaky swordfish and the tangy, herbaceous salsa is a match made in heaven.

This dish has a Mediterranean flair that feels fancy but is easy to pull together, making it perfect for a relaxed summer dinner party.

Baked Avocado Eggs with Salsa Verde

These baked avocado eggs are a perfect starter or light main course, with creamy avocado halves cradling a perfectly baked egg and topped with zesty salsa verde.

It’s a unique dish that feels fresh, healthy, and full of bold flavors—ideal for guests who appreciate lighter, flavorful meals.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 1/2 cup salsa verde
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cut the avocados in half and remove the pit. Scoop out a small portion of the flesh to create a larger hole for the egg.
2. Place avocado halves in a baking dish. Crack one egg into each avocado half, being careful not to break the yolk.
3. Bake for 12–15 minutes, or until the egg white is set but the yolk is still soft.
4. Top each avocado egg with salsa verde and garnish with fresh cilantro.
5. Season with salt and pepper to taste and serve immediately.

These baked avocado eggs are an eye-catching and nutritious dish, perfect for brunch or as a light entrée.

The creamy avocado and egg combo is balanced beautifully by the tangy salsa verde, creating a burst of flavor in every bite.

Grilled Peach and Burrata Crostini

This is a stunning appetizer that combines sweet grilled peaches with creamy burrata, a drizzle of honey, and a touch of balsamic glaze—all piled on crispy crostini.

The contrast between the warm, juicy peaches and the cool, creamy burrata makes this dish irresistible, and it’s perfect for serving as a first course or snack.

Ingredients:

• 1 loaf baguette, sliced into 1/2-inch pieces
• 2 ripe peaches, halved and pitted
• 2 balls burrata cheese
• 2 tbsp honey
• 1 tbsp balsamic glaze
• Fresh basil leaves, for garnish
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush baguette slices with olive oil and grill for 1-2 minutes per side, until golden and crispy.
2. Brush peach halves with a bit of olive oil and grill for 3–4 minutes per side, until softened and slightly charred.
3. Once the peaches are grilled, slice them into thin wedges.
4. To assemble, place a piece of burrata on each crostini, followed by a few slices of grilled peach.
5. Drizzle with honey, balsamic glaze, and garnish with fresh basil. Season with a pinch of salt and pepper.

These crostini are a perfect appetizer for any summer event.

The combination of juicy grilled peaches, creamy burrata, and sweet-salty accents is simply delicious, and the crostini provide the perfect crisp base. It’s a dish that’s sure to have your guests coming back for more.

Crispy Fish Tacos with Avocado Crema

These crispy fish tacos are a crowd favorite. The battered fish is perfectly crunchy on the outside, tender on the inside, and topped with a creamy avocado crema.

Add some fresh pico de gallo, and you have a taco that’s bursting with flavor and perfect for a summer evening.

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as cod or tilapia)
• 1/2 cup flour
• 1/2 cup cornmeal
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 egg, beaten
• Vegetable oil, for frying

For the Avocado Crema:

• 1 ripe avocado
• 1/2 cup sour cream
• Juice of 1 lime
• 1 tbsp chopped cilantro
• Salt to taste

To Serve:

• Small corn tortillas
• Pico de gallo (diced tomatoes, onions, cilantro, lime)
• Fresh cilantro for garnish

Instructions:

1. In a shallow bowl, combine flour, cornmeal, paprika, garlic powder, cumin, salt, and pepper.
2. Dip the fish fillets in the beaten egg, then dredge in the flour mixture until coated.
3. Heat oil in a pan over medium heat. Fry the fish for about 3–4 minutes per side until golden brown and crispy.
4. In a blender or food processor, combine avocado, sour cream, lime juice, cilantro, and salt. Blend until smooth.
5. Warm the tortillas and assemble the tacos by placing pieces of crispy fish in each tortilla. Top with avocado crema, pico de gallo, and fresh cilantro.

These crispy fish tacos are a hit at any party.

The crunchy fish and creamy avocado crema offer a great contrast of textures, while the fresh pico de gallo adds a burst of flavor. It’s a fun and casual dish that’s full of flavor.

Grilled Lemon-Garlic Chicken Skewers with Tzatziki Sauce

These juicy grilled chicken skewers are marinated in a fragrant lemon-garlic marinade and grilled to perfection.

Paired with a cool and creamy tzatziki sauce, they’re perfect for a summer dinner party where guests can enjoy both flavor and convenience.

Ingredients:

For the Chicken Skewers:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• Juice and zest of 2 lemons
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp dried oregano
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp chopped fresh dill
• Salt to taste

Instructions:

1. In a bowl, combine lemon juice, lemon zest, garlic, olive oil, oregano, salt, and pepper. Add chicken cubes and marinate for 30 minutes to 1 hour.
2. Preheat the grill to medium-high heat. Thread the marinated chicken onto skewers.
3. Grill the chicken skewers for 4–5 minutes per side, until cooked through and slightly charred.
4. While the chicken is grilling, mix together all tzatziki sauce ingredients in a bowl.
5. Serve the grilled chicken skewers with a side of tzatziki sauce for dipping.

These lemon-garlic chicken skewers are a fantastic, light main dish that works well for any gathering.

The zesty marinade enhances the chicken’s flavor, while the tzatziki provides a cool, creamy complement that balances the heat from the grill.

Watermelon Feta Salad with Mint and Balsamic Glaze

This watermelon feta salad is the ultimate summer refresher. The juicy sweetness of watermelon pairs beautifully with the salty feta and fragrant mint.

Finished off with a balsamic glaze drizzle, it’s a perfect side dish or light starter for your summer dinner party.

Ingredients:

• 4 cups watermelon, cubed
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes, crumbled feta, and chopped mint.
2. Drizzle with balsamic glaze and season with salt and pepper to taste.
3. Gently toss to combine and serve immediately.

This watermelon feta salad is refreshing, vibrant, and a great balance of sweet and savory.

The addition of fresh mint and balsamic glaze elevates the flavors, making it the ideal dish to serve at a summer dinner party. It’s light, simple, and full of flavor.

Grilled Shrimp and Peach Skewers

These shrimp and peach skewers are a delightful combination of smoky, charred shrimp and sweet, caramelized peaches.

The addition of a tangy citrus glaze makes them irresistible, and they’re quick to put together, making them perfect for a summer dinner party.

Ingredients:

For the Shrimp and Peaches:

• 1 lb large shrimp, peeled and deveined
• 2 ripe peaches, pitted and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste

For the Citrus Glaze:

• Juice and zest of 1 orange
• Juice of 1 lime
• 1 tbsp honey
• 1/4 tsp chili flakes (optional)
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat. Thread shrimp and peach wedges onto skewers, alternating between the two.
2. Drizzle olive oil over the skewers and season with salt and pepper.
3. In a small saucepan, combine the orange juice, lime juice, honey, chili flakes (if using), and salt. Simmer over medium heat for 5–7 minutes until the glaze has thickened.
4. Grill the skewers for 2–3 minutes per side, until the shrimp are pink and cooked through, and the peaches are slightly charred.
5. Drizzle the citrus glaze over the grilled skewers and serve immediately.

These skewers offer a perfect balance of smoky, sweet, and tangy flavors.

The shrimp and peaches complement each other beautifully, and the citrus glaze ties everything together, making them a show-stopping dish for any summer gathering.

Pasta Primavera with Pesto

This vibrant, veggie-packed pasta primavera is a celebration of summer’s best produce. Tossed with a homemade basil pesto, it’s light yet satisfying.

The colorful vegetables add texture and freshness, while the pesto brings in an herby, garlicky depth of flavor.

Ingredients:

For the Pasta:

• 12 oz pasta (penne, fusilli, or spaghetti work well)
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh peas (or frozen, thawed)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add zucchini, bell pepper, tomatoes, and peas. Sauté for 5–7 minutes, until vegetables are tender but still vibrant.
3. For the pesto, combine basil, pine nuts, Parmesan, garlic, and olive oil in a food processor. Pulse until smooth, then season with salt and pepper.
4. Toss the cooked pasta with the sautéed vegetables, pesto, and reserved pasta water to create a creamy, herbaceous sauce. Season with additional salt and pepper if needed.
5. Serve warm, topped with extra Parmesan and fresh basil.

This pasta primavera is fresh, flavorful, and perfectly light for summer.

The pesto brings a burst of basil flavor, while the vegetables add crunch and sweetness. It’s a delicious, easy-to-make dish that’s sure to be a hit at your dinner party.

Crispy Baked Sweet Potato Fries with Garlic Aioli

Sweet potato fries are a healthier take on the classic, and they’re just as crispy and delicious.

These baked fries are tossed in a smoky spice blend, baked to perfection, and served with a creamy garlic aioli for dipping. They make a fantastic side or snack to serve alongside other summer dishes.

Ingredients:

For the Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste

For the Garlic Aioli:

• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss sweet potato fries in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them out in a single layer on the baking sheet.
3. Bake for 25–30 minutes, flipping halfway through, until the fries are crispy and golden brown.
4. For the garlic aioli, combine mayonnaise, minced garlic, lemon juice, olive oil, and salt in a small bowl. Stir until smooth.
5. Serve the sweet potato fries hot with garlic aioli on the side for dipping.

These crispy sweet potato fries are a great accompaniment to any summer meal.

They’re packed with flavor and make the perfect crunchy contrast to the creamy aioli. Serve them as a side or a snack to share, and watch them disappear quickly!

Lemon Basil Grilled Chicken with Roasted Garlic Mashed Potatoes

This lemon basil grilled chicken is light, flavorful, and the perfect centerpiece for a summer dinner party.

Paired with creamy roasted garlic mashed potatoes, this dish brings a balance of freshness and richness that’s sure to satisfy your guests.

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 2 lemons
• 2 garlic cloves, minced
• 1 tbsp fresh basil, chopped
• Salt and pepper to taste

For the Roasted Garlic Mashed Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 head garlic, roasted
• 1/2 cup heavy cream
• 1/4 cup butter
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, basil, salt, and pepper.
2. Coat the chicken breasts with the marinade and let them sit for at least 15–20 minutes.
3. Grill chicken for 6–8 minutes per side until fully cooked and juices run clear.
4. For the mashed potatoes, roast the garlic by cutting the top off the head of garlic, drizzling it with olive oil, and wrapping it in foil. Roast at 400°F (200°C) for 30–35 minutes.
5. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with roasted garlic, heavy cream, butter, salt, and pepper.
6. Serve the grilled chicken on a plate alongside a generous scoop of mashed potatoes.

The grilled chicken is fresh and flavorful, enhanced by the bright notes of lemon and basil, while the creamy roasted garlic mashed potatoes provide a comforting, indulgent touch.

It’s the perfect dish for a summer evening!

Stuffed Bell Peppers with Quinoa, Black Beans, and Corn

These stuffed bell peppers are loaded with quinoa, black beans, corn, and spices, offering a hearty, vegetarian dish that’s perfect for a summer party.

They’re healthy, filling, and can be made in advance for easy entertaining.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a bowl, combine quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Stuff each pepper with the quinoa mixture, pressing down lightly to pack the filling.
4. If using, sprinkle the stuffed peppers with shredded cheddar cheese.
5. Cover the dish with foil and bake for 25–30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes, until the cheese is melted and bubbly (if using).
7. Garnish with fresh cilantro before serving.

These stuffed bell peppers are colorful, nutritious, and bursting with flavor.

The combination of quinoa, beans, and corn makes them filling and satisfying, and they’re a great option for a vegetarian-friendly dinner.

Grilled Eggplant with Tahini Yogurt Sauce

This grilled eggplant is smoky and tender, topped with a creamy tahini yogurt sauce that brings a rich, tangy contrast.

It’s a fantastic side dish or vegetarian main for a summer dinner party, packed with flavor and texture.

Ingredients:

For the Grilled Eggplant:

• 2 large eggplants, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• Salt and pepper to taste

For the Tahini Yogurt Sauce:

• 1/2 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill the eggplant slices for 4–5 minutes per side, until golden brown and tender.
3. In a bowl, whisk together Greek yogurt, tahini, lemon juice, minced garlic, olive oil, and salt to create the tahini yogurt sauce.
4. Serve the grilled eggplant slices drizzled with the tahini yogurt sauce and garnished with fresh parsley.

This grilled eggplant dish is both smoky and creamy, offering a sophisticated yet simple flavor profile.

The tahini yogurt sauce elevates the dish with its rich, tangy taste, making it an ideal side or main for a light summer meal.

Lemon Herb Grilled Salmon with Cucumber Dill Salad

This grilled salmon is bursting with fresh citrus and herbs, making it light yet full of flavor.

The accompanying cucumber dill salad is crisp and refreshing, perfect for balancing the richness of the salmon. It’s a simple, elegant dish for a summer evening.

Ingredients:

For the Salmon:

• 4 salmon fillets
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper to taste

For the Cucumber Dill Salad:

• 2 large cucumbers, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a bowl, mix together lemon juice, lemon zest, olive oil, garlic, thyme, salt, and pepper.
2. Brush the salmon fillets with the marinade and let them sit for about 10-15 minutes.
3. Grill the salmon for 4-5 minutes per side, or until cooked through and lightly charred.
4. While the salmon is grilling, combine the cucumber, red onion, dill, lemon juice, olive oil, salt, and pepper in a bowl. Toss well.
5. Serve the grilled salmon fillets alongside the cucumber dill salad.

The grilled salmon with lemon and thyme is fresh and bright, while the cucumber dill salad adds a cooling, tangy contrast.

Together, they create a light, healthy, and flavorful dish perfect for a summer dinner.

BBQ Chicken Flatbreads with Arugula and Goat Cheese

These BBQ chicken flatbreads are a fun and delicious option for a summer dinner party.

Topped with tender grilled chicken, tangy BBQ sauce, creamy goat cheese, and peppery arugula, this dish is packed with flavor and texture.

Ingredients:

For the Flatbreads:

• 2 naan breads (or store-bought flatbreads)
• 2 chicken breasts, grilled and sliced
• 1/2 cup BBQ sauce
• 1/4 cup goat cheese, crumbled
• 1/2 cup fresh arugula
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill or oven to medium-high heat.
2. Brush the flatbreads lightly with olive oil, then spread a thin layer of BBQ sauce on top of each.
3. Layer the grilled chicken slices on the flatbreads and top with crumbled goat cheese and thinly sliced red onions.
4. Grill or bake for 6-8 minutes, or until the flatbreads are crisp and the cheese is melted.
5. After baking, top with fresh arugula, season with salt and pepper, and serve immediately.

These BBQ chicken flatbreads are the perfect summer comfort food, with the smoky BBQ sauce, creamy goat cheese, and fresh arugula adding layers of flavor.

They’re easy to assemble and cook, making them an ideal dish for your dinner party.

Grilled Veggie Skewers with Balsamic Glaze

These vibrant grilled veggie skewers are loaded with colorful bell peppers, zucchini, mushrooms, and red onions, all brushed with olive oil and grilled to perfection.

The balsamic glaze adds a sweet and tangy finish, making them a crowd-pleasing side dish for any summer meal.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, cut into thick slices
• 1 cup baby mushrooms, halved
• 1 small red onion, cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the grill to medium-high heat. Thread the vegetables onto skewers, alternating between the different types.
2. Brush the veggie skewers with olive oil and season with salt and pepper.
3. Grill the skewers for 4-5 minutes per side, until the veggies are tender and slightly charred.
4. While the veggies are grilling, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and cook for 8-10 minutes until thickened.
5. Drizzle the balsamic glaze over the grilled veggie skewers before serving.

These grilled veggie skewers are a colorful, healthy side dish that pairs well with any main course.

The balsamic glaze adds a rich sweetness that complements the smoky vegetables, making this dish a standout at your summer dinner party.