29+ Flavorful Summer Dinner Recipes for a Crowd Perfect for Your Next Gathering

Summer is the perfect time to gather friends and family around the dinner table for a feast filled with fresh ingredients and vibrant flavors.

Whether you’re hosting a casual barbecue, a picnic in the park, or a backyard dinner party, finding the right recipes to feed a crowd can sometimes feel like a challenge.

Fortunately, we’ve got you covered with over 29+ fantastic summer dinner recipes that are both easy to make and sure to please a large group.

From refreshing salads and light pasta dishes to hearty mains and mouthwatering grilled options, these recipes will turn any summer evening into a memorable event.

So grab your apron, fire up the grill, and get ready to impress your guests with these delicious and simple dishes perfect for summer entertaining!

29+ Flavorful Summer Dinner Recipes for a Crowd Perfect for Your Next Gathering

Hosting a summer dinner for a crowd doesn’t have to be stressful or complicated.

With these 29+ summer dinner recipes, you have a wide variety of easy-to-make dishes that are full of flavor, fresh ingredients, and perfect for outdoor gatherings.

Whether you’re serving up juicy grilled chicken, vibrant salads, or satisfying pasta, these recipes will ensure your guests leave with full stomachs and smiles on their faces.

So next time you’re planning a get-together, look no further—these summer dinner recipes are here to make your event a hit.

Grilled Chicken and Veggie Skewers with Garlic Herb Marinade

Perfect for outdoor gatherings, these grilled chicken and veggie skewers are colorful, healthy, and easy to prepare in large batches.

The garlic herb marinade infuses the meat and vegetables with flavor, making them a crowd-pleasing favorite at any summer cookout or backyard party.

Ingredients (Serves 10–12):

• 3 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 2 red bell peppers, cut into chunks
• 2 yellow bell peppers, cut into chunks
• 2 zucchinis, sliced into thick rounds
• 1 large red onion, cut into chunks
• 1 pint cherry tomatoes
• 20–24 wooden or metal skewers

Garlic Herb Marinade:

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 6 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tbsp chopped rosemary
• Salt and black pepper to taste

Instructions:

1. Soak wooden skewers in water for at least 30 minutes if using.
2. In a bowl, whisk together all marinade ingredients.
3. In a large bowl or zip-top bag, combine chicken and half the marinade. Toss to coat and refrigerate for at least 1 hour (up to overnight).
4. In a separate bowl, toss the vegetables with the remaining marinade.
5. Thread chicken and vegetables onto skewers, alternating for variety.
6. Preheat grill to medium-high heat. Grill skewers for about 10–12 minutes, turning occasionally, until chicken is cooked through and veggies are tender.
7. Serve hot with a side of rice, salad, or flatbreads.

These skewers are not only easy to assemble, but they also bring vibrant color and flavor to your dinner table.

They’re ideal for summer parties since guests can grab a skewer and mingle with minimal fuss. The best part? They look just as good as they taste.

Summer Shrimp Boil with Corn and Potatoes

This Southern-style shrimp boil is a classic one-pot wonder that’s perfect for feeding a crowd.

Boiled in a fragrant, seasoned broth with potatoes, corn, and sausage, this dish is as much about the communal experience as it is about flavor. Pile it high on a table covered in paper, and let everyone dig in.

Ingredients (Serves 12–14):

• 4 lbs medium shrimp, deveined (shell-on preferred)
• 2 lbs smoked sausage, sliced into thick rounds
• 2 lbs baby potatoes
• 6 ears of corn, cut into thirds
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 3 lemons, halved
• 1/2 cup Old Bay seasoning
• 1 tbsp cayenne pepper (optional for heat)
• 4 tbsp butter, melted
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Fill a large stockpot with water (about 6 quarts) and bring to a boil.
2. Add Old Bay, cayenne, garlic, onion, and lemons to the pot. Simmer for 10 minutes to infuse flavor.
3. Add potatoes and cook for 12–15 minutes until just tender.
4. Add corn and sausage, simmer for 7–8 minutes.
5. Add shrimp and cook for 3–4 minutes or until pink and opaque.
6. Drain and spread contents over a newspaper- or parchment-lined table or large tray.
7. Drizzle with melted butter, sprinkle with parsley, and serve with lemon wedges.

This dish is not just a meal—it’s an experience. Perfect for summer evenings with good friends, great music, and cold drinks.

Cleanup is a breeze, and guests love the fun, casual vibe of digging into a shrimp boil feast.

Caprese Pasta Salad with Balsamic Glaze

Cool, fresh, and bursting with flavor, this Caprese pasta salad is the ultimate summer side—or main—for a crowd.

Inspired by the classic Italian caprese salad, this dish adds hearty pasta to the mix, making it perfect for potlucks, picnics, and outdoor dinners.

Ingredients (Serves 10–12):

• 1 lb rotini or bowtie pasta
• 2 cups cherry tomatoes, halved
• 1 1/2 cups mozzarella balls (bocconcini or ciliegine), halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup balsamic glaze (store-bought or homemade)

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine cooled pasta, cherry tomatoes, mozzarella, and basil.
3. Drizzle with olive oil, season with salt and pepper, and toss gently to combine.
4. Just before serving, drizzle with balsamic glaze.
5. Chill for at least 30 minutes to let flavors meld.

This pasta salad brings bold Italian flavors to the table in a light, refreshing way. It’s vegetarian, crowd-friendly, and easily scalable for large groups.

The drizzle of balsamic glaze adds a sweet-tangy finish that ties everything together beautifully. Perfect as a side or a stand-alone dish on warm summer nights.

Pulled Pork Sliders with Tangy Slaw

Pulled pork sliders are a fantastic option for feeding a hungry crowd, especially when you want something hearty but still fitting for a laid-back summer evening.

Slow-cooked to tender perfection and topped with a zesty slaw, these mini sandwiches are a guaranteed hit.

Ingredients (Serves 12–15):

For the Pulled Pork:

• 4–5 lb pork shoulder (boneless or bone-in)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar

For the Slaw:

• 4 cups shredded cabbage (green and purple mix)
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste

Additional:

• 24 slider buns
• Pickles (optional)

Instructions:

1. Combine all spices and rub onto pork. Place in slow cooker with barbecue sauce and vinegar. Cook on low for 8–10 hours or high for 5–6 hours.
2. Shred pork using two forks and mix with cooking juices.
3. For the slaw, whisk together mayo, vinegar, honey, salt, and pepper. Toss with cabbage and carrots. Chill until ready to use.
4. Assemble sliders: bottom bun, pulled pork, slaw, pickles (if desired), and top bun.

These sliders are perfect for casual summer parties, offering all the comfort of barbecue in a convenient handheld size.

The combination of juicy pork and crisp slaw is irresistible, and the make-ahead nature of the recipe makes party prep a breeze.

Lemon Herb Grilled Salmon with Couscous Salad

This light, fresh, and vibrant dinner brings together flaky grilled salmon with a refreshing couscous salad loaded with herbs, vegetables, and citrus.

It’s a nourishing option that feels elegant yet easy, making it perfect for al fresco summer dining with a large group.

Ingredients (Serves 10–12):

For the Salmon:

• 3 lbs salmon fillets, skin-on
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 tsp garlic powder
• 1 tbsp chopped fresh dill
• 1 tbsp chopped parsley
• Salt and pepper to taste

For the Couscous Salad:

• 2 cups couscous
• 2 1/4 cups boiling water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup chopped parsley
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Marinate salmon in olive oil, lemon juice, garlic powder, dill, parsley, salt, and pepper for 30 minutes.
2. Preheat grill to medium heat. Grill salmon skin-side down for 6–8 minutes per side or until fully cooked.
3. Meanwhile, prepare couscous by pouring boiling water/broth over it, covering, and letting it steam for 5 minutes. Fluff with a fork.
4. Add vegetables, herbs, lemon juice, and olive oil to couscous. Toss and season to taste.
5. Serve salmon over couscous salad or plated separately.

This dish offers a balance of health and flavor with minimal fuss.

The bright herbs and lemon bring out the best in the salmon and couscous, making it a sophisticated yet unfussy choice for summer gatherings.

Stuffed Bell Peppers with Quinoa and Black Beans

These colorful stuffed peppers are a vegetarian-friendly option that doesn’t sacrifice flavor or satisfaction.

Filled with a savory mixture of quinoa, black beans, corn, and cheese, they’re baked until bubbly and golden—perfect for serving a big group with dietary variety.

Ingredients (Serves 10–12):

• 6 large bell peppers (assorted colors), halved and deseeded
• 1 1/2 cups quinoa, cooked
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1/2 cup chopped green onions
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• Chopped cilantro and lime wedges for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix quinoa, beans, corn, tomatoes, green onions, spices, and 1 cup of cheese.
3. Spoon mixture into pepper halves and place in a baking dish.
4. Sprinkle remaining cheese on top.
5. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and peppers are tender.
6. Garnish with cilantro and serve with lime wedges.

These peppers are vibrant, satisfying, and easy to prep in advance.

They’re great for pleasing vegetarians and meat-eaters alike, and their presentation adds a pop of color to any summer dinner spread.

Grilled Vegetable and Hummus Wraps

These grilled vegetable and hummus wraps are a perfect light yet satisfying meal for a summer dinner.

Full of smoky grilled vegetables, creamy hummus, and fresh herbs, they’re ideal for serving a large group—whether as a main dish or a side at a barbecue.

Ingredients (Serves 10–12):

• 2 zucchinis, sliced into long strips
• 2 red bell peppers, cut into strips
• 1 large eggplant, sliced into rounds
• 1 red onion, sliced into rings
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup hummus (store-bought or homemade)
• 12 large whole wheat or spinach wraps
• 1 cup fresh spinach leaves
• 1/4 cup fresh basil or parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the sliced vegetables with olive oil, salt, and pepper.
3. Grill vegetables for 3–4 minutes per side until tender and lightly charred.
4. Lay out the wraps on a flat surface. Spread hummus evenly over each wrap, leaving a small border.
5. Layer grilled vegetables, spinach, and fresh herbs on top of the hummus.
6. Drizzle with lemon juice before rolling up the wraps tightly.
7. Slice into halves or quarters and serve immediately.

These wraps are a deliciously simple, healthy dinner option that’s sure to impress.

They’re packed with smoky, tender veggies and the rich creaminess of hummus, offering a vibrant and refreshing dish for your guests.

BBQ Chicken Flatbreads

BBQ chicken flatbreads are a perfect crowd-pleaser with their crispy base, juicy chicken, tangy barbecue sauce, and melted cheese.

These flatbreads can be served as an appetizer or a main dish, making them versatile and easy to scale for any group size.

Ingredients (Serves 10–12):

• 3 cups cooked chicken breast, shredded
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 12 small flatbread or pita breads
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup red onion, thinly sliced
• 1 cup corn kernels (optional)
• 1/2 cup chopped cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss shredded chicken with BBQ sauce to coat evenly.
3. Brush flatbreads with a little olive oil and place them on a baking sheet.
4. Divide BBQ chicken mixture evenly across each flatbread, followed by a sprinkle of mozzarella cheese, red onion, and corn (if using).
5. Bake for 8–10 minutes or until the cheese is melted and bubbly, and the flatbread edges are golden.
6. Remove from the oven, drizzle with extra BBQ sauce, and garnish with cilantro.
7. Slice into wedges and serve.

These BBQ chicken flatbreads are an easy-to-make, handheld dinner that’s flavorful and satisfying.

They’re a great option for summer gatherings where guests want to enjoy something hearty but not overly filling. They also make for fantastic leftovers the next day.

Crispy Fish Tacos with Mango Salsa

These crispy fish tacos with mango salsa are a refreshing and tropical option perfect for a summer dinner with a crowd.

The crispy battered fish is paired with a sweet and spicy mango salsa, offering a bright, flavorful combination that’s both satisfying and light.

Ingredients (Serves 10–12):

For the Fish:

• 2 lbs white fish fillets (cod, tilapia, or mahi-mahi), cut into strips
• 1 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup buttermilk
• 1 cup breadcrumbs (preferably panko)
• Oil for frying

For the Mango Salsa:

• 2 ripe mangoes, diced
• 1/2 red onion, finely diced
• 1/2 red bell pepper, diced
• 1 jalapeño, deseeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

For the Tacos:

• 12 small soft corn tortillas
• 1 cup shredded cabbage or lettuce
• Lime wedges for serving

Instructions:

1. In a shallow bowl, mix flour, paprika, garlic powder, cumin, cayenne, salt, and pepper.
2. Dip fish strips in buttermilk, then dredge in the flour mixture. Coat with breadcrumbs.
3. Heat oil in a frying pan over medium-high heat. Fry fish strips for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. To make the salsa, combine mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Stir gently.
5. Warm tortillas in a dry skillet or microwave.
6. Assemble tacos by layering cabbage, crispy fish, and mango salsa on each tortilla.
7. Serve with lime wedges.

These crispy fish tacos bring the perfect balance of crunch and freshness, with a spicy-sweet salsa that brightens each bite.

They’re fun to eat and can easily be adapted for any number of guests. Perfect for a summer evening with the added bonus of being light yet filling.

Crispy Baked Chicken Thighs with Roasted Potatoes and Green Beans

This crispy baked chicken with roasted potatoes and green beans is an easy, comforting dinner option that works well for a crowd.

The chicken thighs are juicy on the inside and crispy on the outside, while the roasted potatoes and green beans make the perfect flavorful side dish to complete the meal.

Ingredients (Serves 12–14):

For the Chicken:

• 12 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• Salt and pepper to taste

For the Roasted Potatoes:

• 3 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Green Beans:

• 2 lbs fresh green beans, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C).
2. For the chicken, rub the thighs with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Arrange on a baking sheet, skin-side up.
3. For the potatoes, toss the halved potatoes with olive oil, garlic powder, rosemary, salt, and pepper. Spread them in a single layer on another baking sheet.
4. Roast the chicken and potatoes in the preheated oven for 35–40 minutes, until the chicken skin is crispy and the potatoes are golden and tender.
5. Meanwhile, toss the green beans with olive oil, salt, and pepper, and roast them on a separate sheet for 15–20 minutes, until tender-crisp.
6. Drizzle the roasted green beans with lemon juice and serve everything together.

This one-pan dinner is a crowd favorite thanks to the crispy chicken and the flavorful, well-seasoned sides.

It’s easy to make and requires minimal prep time, so it’s perfect for large gatherings or busy weeknights. The roasted potatoes and green beans complement the rich chicken beautifully.

Grilled Shrimp and Pineapple Skewers

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

The shrimp gets marinated in a zesty citrus marinade, while the pineapple adds a burst of tropical sweetness, making this dish the perfect choice for a summer dinner or cookout.

Ingredients (Serves 10–12):

• 2 lbs large shrimp, peeled and deveined
• 1/2 fresh pineapple, cut into chunks
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 12 wooden or metal skewers

Instructions:

1. Soak wooden skewers in water for at least 30 minutes before using.
2. In a bowl, whisk together olive oil, lime juice, honey, garlic, cumin, chili powder, salt, and pepper.
3. Toss shrimp in the marinade and refrigerate for 20–30 minutes to marinate.
4. Preheat the grill to medium-high heat.
5. Thread shrimp and pineapple chunks onto the skewers, alternating shrimp and pineapple.
6. Grill the skewers for 2–3 minutes per side, or until shrimp are pink and opaque and the pineapple is lightly charred.
7. Serve immediately with a side of rice or a fresh salad.

These shrimp and pineapple skewers are a hit at any summer gathering, offering a burst of flavor with each bite.

The smoky grill flavor combined with the sweetness of the pineapple makes them a standout dish that’s both fun to eat and full of vibrant taste.

Grilled Corn on the Cob with Chili-Lime Butter

Grilled corn on the cob is a quintessential summer side, but when you add chili-lime butter, it becomes an irresistible treat.

The spicy, tangy butter complements the sweet grilled corn perfectly, making it the ideal addition to any barbecue or outdoor gathering.

Ingredients (Serves 12–14):

• 12 ears of corn, husked
• 1/2 cup unsalted butter, softened
• 1 tbsp chili powder
• 1 tsp garlic powder
• Zest and juice of 2 limes
• 1/4 tsp cayenne pepper (optional)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn on the cob for 10–12 minutes, turning occasionally, until the kernels are tender and lightly charred.
3. While the corn is grilling, mix the softened butter with chili powder, garlic powder, lime zest, lime juice, cayenne (if using), and salt.
4. Once the corn is grilled, slather it with the chili-lime butter, making sure to coat each ear evenly.
5. Garnish with fresh cilantro and serve immediately.

This grilled corn is the ultimate summer side dish.

The combination of smoky, charred corn with spicy, tangy butter creates a burst of flavor that’s sure to be the highlight of your dinner. It’s easy to prepare and always a crowd favorite, especially when served alongside grilled meats or seafood.

Grilled Steak Fajitas with Peppers and Onions

Steak fajitas are a sizzling, flavor-packed dish that’s perfect for serving a crowd.

The juicy steak is marinated in a blend of spices, grilled to perfection, and then served with sautéed peppers and onions in warm tortillas. This meal is easy to assemble, yet always a hit at summer gatherings.

Ingredients (Serves 12):

For the Steak:

• 3 lbs flank steak or skirt steak
• 1/4 cup olive oil
• Juice of 2 limes
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• Salt and pepper to taste

For the Peppers and Onions:

• 2 red bell peppers, sliced
• 2 green bell peppers, sliced
• 1 large onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

For Serving:

• 12 small flour tortillas
• Fresh cilantro, chopped
• Lime wedges
• Sour cream or guacamole (optional)

Instructions:

1. In a large bowl, combine olive oil, lime juice, garlic, chili powder, cumin, paprika, coriander, salt, and pepper. Marinate the steak in the mixture for at least 30 minutes, or up to overnight.
2. Preheat grill to medium-high heat. Grill the steak for about 4–5 minutes per side for medium-rare, or longer for your preferred level of doneness. Let the steak rest before slicing against the grain.
3. While the steak rests, heat olive oil in a skillet over medium-high heat. Add the bell peppers and onions and sauté for 5–7 minutes, until they’re tender and lightly caramelized. Season with salt and pepper.
4. Warm the tortillas on the grill or in the oven for 1–2 minutes.
5. Slice the steak thinly and assemble the fajitas by layering the steak, sautéed peppers and onions, and a sprinkle of cilantro on each tortilla. Serve with lime wedges and optional sour cream or guacamole.

Grilled steak fajitas are always a crowd-pleaser with their tender, flavorful steak and vibrant, smoky peppers.

The easy assembly and customizable toppings make them perfect for a casual, fun meal that everyone can enjoy.

Mediterranean Chicken Kebabs with Tzatziki Sauce

These Mediterranean-inspired chicken kebabs are a flavorful and healthy dish that’s great for feeding a crowd.

The chicken is marinated in a lemony, herb-infused marinade and grilled to perfection, then served with a creamy tzatziki sauce to balance the savory flavors.

Ingredients (Serves 10–12):

For the Chicken:

• 3 lbs boneless, skinless chicken breast, cut into cubes
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 1/2 cups Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

For Serving:

• 12 skewers (wooden or metal)
• Fresh parsley, chopped
• Pita bread or flatbread

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken cubes and marinate for at least 1 hour (or overnight if possible).
2. Preheat grill to medium-high heat. Thread marinated chicken onto skewers.
3. Grill the chicken for 5–7 minutes per side, until fully cooked and slightly charred on the outside.
4. While the chicken is grilling, make the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
5. Serve the chicken kebabs with a drizzle of tzatziki sauce, chopped parsley, and pita or flatbread on the side.

These Mediterranean chicken kebabs offer a fresh, zesty twist on a classic grilled dinner.

Paired with the cooling, creamy tzatziki sauce, they make a delicious, healthful option for feeding a group of guests.

Grilled Peach and Burrata Salad

This summer salad brings together juicy, charred peaches, creamy burrata cheese, and a light, citrusy dressing. It’s a refreshing, elegant dish that works wonderfully as a starter or side for a larger dinner gathering.

The sweetness of the peaches balances perfectly with the richness of the burrata.

Ingredients (Serves 10–12):

• 4 large ripe peaches, halved and pitted
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz burrata cheese (about 2 balls)
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1/4 cup toasted almonds, slivered
• 1/4 cup honey
• 2 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Brush the peach halves with olive oil and season with salt and pepper. Grill the peaches for 2–3 minutes per side, until lightly charred and softened.
3. Arrange the mixed greens on a large platter and top with grilled peaches.
4. Tear the burrata into chunks and scatter over the salad.
5. Drizzle the salad with honey and balsamic vinegar, and sprinkle with toasted almonds.
6. Garnish with fresh basil leaves and serve immediately.

This grilled peach and burrata salad is a wonderful summer dish, perfect for showcasing fresh, seasonal ingredients.

The combination of smoky peaches, creamy burrata, and crunchy almonds makes it a refreshing yet indulgent option for any summer dinner.

Summer Grilled Veggie and Quinoa Bowl

This vibrant grilled veggie and quinoa bowl is packed with wholesome flavors and nutrients.

It’s a perfect option for a light yet satisfying dinner, featuring a variety of grilled vegetables paired with a protein-rich quinoa base, all topped with a simple dressing that ties the dish together beautifully.

Ingredients (Serves 10–12):

For the Grilled Vegetables:

• 2 zucchinis, sliced into rounds
• 2 red bell peppers, cut into large chunks
• 1 large red onion, sliced into thick rings
• 1 eggplant, cut into rounds
• 1 tbsp olive oil
• Salt and pepper to taste

For the Quinoa:

• 2 cups quinoa, rinsed
• 4 cups vegetable broth (or water)
• 1 tbsp olive oil
• Salt to taste

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Additional:

• 1/4 cup crumbled feta or goat cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. Toss the vegetables with olive oil, salt, and pepper. Grill the vegetables for 3–4 minutes per side until charred and tender.
3. While the vegetables are grilling, cook quinoa. Bring the vegetable broth to a boil in a saucepan, then add quinoa. Reduce heat to a simmer, cover, and cook for 12–15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork.
4. For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth.
5. In serving bowls, layer the quinoa, grilled vegetables, and drizzle with the dressing. Top with crumbled cheese and fresh parsley, if desired.

This grilled veggie and quinoa bowl is a deliciously healthy meal, perfect for vegetarians and anyone looking for a light yet satisfying dish.

The smoky flavor from the grilled veggies complements the nutty quinoa and tangy dressing, making it a filling and flavorful option for a crowd.

Spaghetti Carbonara with Peas and Bacon

This creamy spaghetti carbonara is an elevated comfort food, with crispy bacon, sweet peas, and a rich egg-based sauce that coats each strand of pasta.

It’s an indulgent yet easy-to-make dinner that’s perfect for serving a large group and sure to leave everyone satisfied.

Ingredients (Serves 10–12):

• 1 lb spaghetti
• 1/2 lb bacon, diced
• 2 cups frozen peas, thawed
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the spaghetti according to package instructions in salted water. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 6–8 minutes. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
3. Add the garlic to the skillet and sauté for 1–2 minutes until fragrant. Add the peas and cook for another 2 minutes.
4. In a separate bowl, whisk together the eggs, Parmesan, and heavy cream. Season with salt and pepper.
5. Once the pasta is done, add it to the skillet with the peas and bacon, tossing to combine. Gradually pour in the egg mixture, tossing the pasta quickly to create a creamy sauce. Add reserved pasta water as needed to adjust consistency.
6. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

This spaghetti carbonara with peas and bacon is rich, creamy, and packed with comforting flavors.

The crispy bacon and sweet peas balance the richness of the sauce, making it a crowd-pleasing dish that’s perfect for a cozy dinner with friends or family.

Chicken and Spinach Stuffed Portobello Mushrooms

These stuffed Portobello mushrooms are a perfect low-carb option for a delicious and filling dinner.

The combination of tender chicken, fresh spinach, and gooey cheese, all nestled in a hearty mushroom cap, makes for a savory and satisfying dish that’s simple to prepare but sure to impress.

Ingredients (Serves 10):

For the Mushrooms:

• 10 large Portobello mushroom caps, stems removed and gills scraped
• 2 tbsp olive oil
• Salt and pepper to taste

For the Filling:

• 2 cups cooked chicken breast, shredded
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp garlic powder
• Salt and pepper to taste

For Topping:

• 1/2 cup shredded mozzarella cheese
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill-side up.
2. In a bowl, combine the shredded chicken, spinach, ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix well.
3. Stuff each mushroom cap with the chicken and spinach mixture, pressing down lightly to pack the filling in.
4. Top each stuffed mushroom with a sprinkle of shredded mozzarella.
5. Bake for 20–25 minutes, until the mushrooms are tender and the cheese is melted and golden.
6. Garnish with fresh basil or parsley before serving.

These chicken and spinach stuffed Portobello mushrooms are a savory, satisfying dish that’s both flavorful and visually impressive.

The juicy mushrooms and creamy filling make this a perfect dinner for a crowd, offering a hearty yet healthier alternative to traditional stuffed dishes.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles (or zoodles) with pesto and cherry tomatoes are a fresh and vibrant dish that’s perfect for a light summer dinner.

The pesto sauce is rich and flavorful, while the zucchini noodles provide a healthy, low-carb alternative to traditional pasta. It’s a refreshing, colorful dish that’s easy to prepare and sure to impress.

Ingredients (Serves 10–12):

• 6 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh basil for garnish

Instructions:

1. In a food processor, combine basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper. Blend until smooth, adding more olive oil if needed to reach desired consistency.
2. Heat a large skillet over medium heat and add the spiralized zucchini noodles. Sauté for 2–3 minutes, just until tender but still slightly crisp.
3. Remove the skillet from heat and toss the zucchini noodles with pesto sauce, making sure they are well coated.
4. Gently fold in the halved cherry tomatoes and lemon juice.
5. Serve the noodles topped with fresh basil for garnish.

These zucchini noodles with pesto and cherry tomatoes are a perfect summer dish: fresh, light, and full of vibrant flavors.

The pesto adds a creamy richness to the crisp zucchini, while the cherry tomatoes provide a burst of sweetness. It’s an ideal option for vegetarians and anyone looking for a healthy, refreshing meal.

Baked Salmon with Lemon-Dill Sauce

Baked salmon with lemon-dill sauce is a simple, elegant dish that’s great for feeding a crowd.

The salmon is tender and flavorful, and the lemon-dill sauce adds a zesty and creamy finish that complements the richness of the fish. This dish is quick to prepare but feels indulgent, making it perfect for a summer dinner party.

Ingredients (Serves 10–12):

• 3 lbs salmon fillets (skin on or off, as preferred)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• 1 tbsp fresh thyme (optional)

For the Lemon-Dill Sauce:

• 1/2 cup Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and top with lemon slices and fresh thyme, if using.
2. Bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork.
3. While the salmon bakes, mix together the Greek yogurt, mayonnaise, fresh dill, lemon juice, Dijon mustard, salt, and pepper to make the sauce.
4. Serve the baked salmon with a generous spoonful of lemon-dill sauce on top.

This baked salmon is an easy yet elegant dish that is full of flavor and perfect for a group.

The tangy lemon-dill sauce adds a refreshing contrast to the rich salmon, making it a dish that everyone will enjoy.

Caprese Stuffed Chicken Breasts

Caprese stuffed chicken breasts are an elegant, Italian-inspired dish that’s simple to prepare yet packed with flavor.

The chicken is stuffed with fresh mozzarella, basil, and sun-dried tomatoes, then baked to perfection. This dish pairs wonderfully with a side of pasta or a light salad and is a great option for a crowd.

Ingredients (Serves 10–12):

• 10 boneless, skinless chicken breasts
• 1 cup fresh mozzarella cheese, shredded
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through.
2. In a small bowl, combine the mozzarella, sun-dried tomatoes, and fresh basil. Stuff each chicken breast with the mixture and secure with toothpicks if necessary.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 2–3 minutes per side until golden brown.
4. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken is fully cooked and the filling is bubbly.
5. While the chicken bakes, prepare the balsamic glaze by simmering balsamic vinegar and honey in a small saucepan over low heat until it thickens to a syrupy consistency (about 5 minutes).
6. Drizzle the balsamic glaze over the stuffed chicken breasts before serving.

These Caprese stuffed chicken breasts are a savory, flavorful option for a crowd.

The melted mozzarella and aromatic basil create a delicious stuffing, while the tangy balsamic glaze ties everything together. This dish feels luxurious but is easy enough to prepare for a busy summer evening.

Grilled Chicken and Avocado Salad

This grilled chicken and avocado salad is a light yet hearty dish that’s perfect for a summer dinner.

The grilled chicken is seasoned with fresh herbs and served over a bed of mixed greens, ripe avocado, and a tangy lime vinaigrette. It’s a fresh and flavorful salad that’s both satisfying and easy to prepare for a crowd.

Ingredients (Serves 12):

For the Grilled Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 garlic clove, minced
• Salt and pepper to taste

For the Salad:

• 8 cups mixed greens (arugula, spinach, romaine, etc.)
• 3 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cucumber, sliced
• 1/4 cup fresh cilantro, chopped

For the Lime Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, mix together olive oil, lime juice, cumin, chili powder, garlic, salt, and pepper.
2. Rub the chicken breasts with the seasoning mixture and grill for 6–7 minutes per side, until the chicken is cooked through and has an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before slicing.
3. In a large bowl, combine the mixed greens, avocados, cherry tomatoes, red onion, cucumber, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Drizzle the salad with the lime vinaigrette, toss gently to combine, and top with sliced grilled chicken.

This grilled chicken and avocado salad is packed with fresh, vibrant ingredients and is a great light dinner for a crowd.

The smoky grilled chicken pairs perfectly with the creamy avocado and zesty lime dressing, creating a flavorful and satisfying meal.

Pulled Pork Tacos with Mango Salsa

These pulled pork tacos are an irresistible combination of tender, flavorful pork and a sweet, tangy mango salsa.

The slow-cooked pork is seasoned with a rich blend of spices and topped with a fresh mango salsa, making these tacos a standout dish for a summer gathering.

Ingredients (Serves 12–14):

For the Pulled Pork:

• 4 lbs pork shoulder (or pork butt)
• 1 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup chicken broth

For the Mango Salsa:

• 2 ripe mangos, peeled and diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For Serving:

• 12 small soft tortillas
• Fresh cilantro for garnish
• Lime wedges

Instructions:

1. Preheat oven to 300°F (150°C). Heat olive oil in a large oven-safe pot over medium-high heat. Season the pork with cumin, paprika, garlic powder, onion powder, chili powder, salt, and pepper.
2. Sear the pork on all sides for 5–7 minutes, until browned. Add chicken broth to the pot, cover, and transfer to the oven. Roast for 4–5 hours, until the pork is tender and easily shredded with a fork.
3. While the pork cooks, prepare the mango salsa by combining diced mango, red onion, bell pepper, jalapeño (if using), cilantro, lime juice, salt, and pepper in a bowl. Mix well and set aside.
4. Once the pork is done, remove it from the oven and shred it with two forks.
5. Warm the tortillas in a dry skillet or in the oven. Fill each tortilla with pulled pork, top with mango salsa, and garnish with fresh cilantro and a squeeze of lime.

These pulled pork tacos with mango salsa are bursting with flavor and perfect for a summer feast.

The tender, smoky pork combined with the fresh, tangy mango salsa creates a delicious contrast that will have everyone coming back for more.

Roast Beef Sandwiches with Horseradish Cream Sauce

These roast beef sandwiches are an elevated take on a classic deli favorite.

The tender roast beef is piled high on crusty bread and topped with a tangy horseradish cream sauce, creating a savory and satisfying sandwich perfect for a summer picnic or casual dinner party.

Ingredients (Serves 10–12):

For the Roast Beef:

• 3 lbs roast beef (preferably top round or sirloin), cooked to medium-rare
• 1 tbsp olive oil
• Salt and pepper to taste

For the Horseradish Cream Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp prepared horseradish
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

For the Sandwiches:

• 12 soft hoagie rolls or baguette sections
• Fresh arugula or spinach for garnish
• Pickled onions (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Season the roast beef with olive oil, salt, and pepper, and roast for about 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.
2. Let the roast beef rest for 10 minutes before slicing it thinly against the grain.
3. While the beef rests, prepare the horseradish cream sauce by whisking together sour cream, mayonnaise, horseradish, Dijon mustard, lemon juice, salt, and pepper.
4. Slice the rolls or baguette sections and spread a generous amount of horseradish cream sauce on each half.
5. Layer the thinly sliced roast beef on the bottom half of each roll, and top with arugula or spinach and pickled onions if desired.
6. Close the sandwiches and serve immediately.

These roast beef sandwiches with horseradish cream sauce are rich and satisfying, with the perfect balance of savory, creamy, and spicy flavors.

They’re perfect for a crowd and can easily be served with chips or a simple salad on the side for a complete meal.