23+ Fresh and Flavorful Summer Entrée Recipes You’ll Crave All Season

When the temperatures rise and the sun shines long into the evening, summer cooking is all about keeping things fresh, flavorful, and simple.

Whether you’re firing up the grill, heading out for a picnic, or just trying to avoid heating up your kitchen, the right entrée can set the tone for the perfect summer meal.

That’s why we’ve gathered 23+ summer entrée recipes that highlight the season’s best ingredients—think juicy tomatoes, sweet corn, ripe avocados, and fragrant herbs.

From grilled meats and seafood to vibrant vegetarian dishes, this roundup includes something for every kind of eater.

Whether you’re looking for healthy weeknight dinners, casual backyard BBQ fare, or show-stopping meals for entertaining, these recipes are packed with sunshine-inspired flavors and easy-to-follow instructions.

23+ Fresh and Flavorful Summer Entrée Recipes You’ll Crave All Season

With these 23+ summer entrée recipes, mealtime becomes more than just eating—it becomes a celebration of the season.

Each dish brings out the best in summer’s produce and offers a delicious way to stay cool, satisfied, and inspired in the kitchen.

Whether you’re grilling with friends, meal prepping for busy weekdays, or enjoying a slow outdoor dinner with family, there’s something in this collection to match your mood and moment.

Grilled Citrus Chicken with Avocado Salsa

Bright, zesty, and full of flavor, this grilled citrus chicken is the perfect summer entrée for warm nights and backyard dinners.

The marinade is a punchy blend of orange, lime, and garlic, giving the chicken a tangy, juicy profile that pairs beautifully with the creamy avocado salsa. It’s a healthy, refreshing option that doesn’t sacrifice taste and can easily be scaled for a crowd.

Ingredients:

For the chicken marinade:

• 4 boneless, skinless chicken breasts
• Juice of 2 oranges
• Juice of 2 limes
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the avocado salsa:

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

Instructions:

1. In a bowl, whisk together orange juice, lime juice, garlic, olive oil, honey, cumin, salt, and pepper.
2. Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and refrigerate for at least 1 hour (up to 6 hours).
3. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6–8 minutes per side, or until internal temperature reaches 165°F (74°C).
4. While the chicken cooks, prepare the avocado salsa by gently combining all salsa ingredients in a bowl. Adjust lime juice and salt to taste.
5. Let the grilled chicken rest for 5 minutes, then slice and serve topped with avocado salsa.

This entrée is a total crowd-pleaser and a great way to embrace the season’s freshness.

The grilled chicken brings smokiness, while the salsa adds creaminess and a touch of spice. Serve it with grilled corn or a light quinoa salad for the ultimate summer meal.

Mediterranean Shrimp and Orzo Salad

Light yet satisfying, this Mediterranean shrimp and orzo salad is a vibrant fusion of flavors and textures. Juicy shrimp are seared to perfection and tossed with tender orzo, crunchy cucumbers, briny olives, and a zesty lemon-dill dressing.

It’s perfect for summer because it’s served slightly chilled or at room temperature, making it great for picnics, potlucks, or no-fuss weeknight dinners.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 8 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped

For the dressing:

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

Instructions:

1. Cook orzo according to package directions. Drain, rinse under cold water, and set aside.
2. In a skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper and cook 2–3 minutes per side, until pink and opaque. Set aside to cool.
3. In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, feta, and dill.
4. In a small jar or bowl, whisk together lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper.
5. Add shrimp to the salad, pour the dressing over everything, and toss gently to combine. Chill for at least 30 minutes before serving.

This orzo salad is the definition of summertime simplicity and versatility. Whether served as a main dish or a hearty side, it brings together the best of Mediterranean flavors in a refreshing format.

Plus, it holds up well in the fridge, making leftovers even better the next day.

Grilled Portobello Tacos with Corn Slaw

These grilled portobello tacos are a delicious, plant-forward summer entrée that will satisfy vegetarians and meat-lovers alike.

The smoky, meaty mushrooms are marinated in a bold spice blend, grilled to perfection, and topped with a crunchy, sweet corn slaw. It’s an easy, mess-free taco night recipe with serious flavor and flair.

Ingredients:

For the mushrooms:

• 4 large portobello mushrooms, stems removed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the corn slaw:

• 2 ears fresh corn, kernels cut off the cob (or 1.5 cups frozen/thawed corn)
• 1/2 small red cabbage, shredded
• 1/4 cup chopped green onions
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise or Greek yogurt
• Salt and pepper to taste

Additional:

• 8 small corn or flour tortillas
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a bowl, whisk together olive oil, balsamic vinegar, paprika, garlic powder, cumin, salt, and pepper.
2. Brush the marinade over the mushrooms and let sit for 20 minutes.
3. Meanwhile, mix all slaw ingredients in a large bowl and adjust seasoning. Chill until ready to use.
4. Preheat grill or grill pan over medium heat. Grill mushrooms 4–5 minutes per side until tender and grill-marked. Slice into strips.
5. Warm tortillas and fill each with sliced mushroom and a generous spoonful of corn slaw. Garnish with cilantro and a squeeze of lime.

These tacos are a celebration of summer produce and smoky grilling.

The juicy mushrooms provide a rich umami bite that mimics meat, while the corn slaw brings brightness and crunch. They’re fun to assemble, easy to scale, and perfect for a relaxed summer gathering.

Lemon Herb Grilled Salmon with Asparagus

This grilled salmon is the epitome of summer dining—fresh, flavorful, and light.

Marinated with a zesty lemon-herb mix and grilled until tender and flaky, it’s paired with perfectly charred asparagus for a side that’s as bright and vibrant as the season itself. It’s a perfect dinner that’s both elegant and quick to prepare, ideal for a weeknight or a special occasion.

Ingredients:

For the salmon:

• 4 salmon fillets (skin on or off)
• Juice and zest of 1 lemon
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

For the asparagus:

• 1 lb asparagus, trimmed
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine lemon juice, zest, olive oil, garlic, dill, parsley, salt, and pepper. Pour over the salmon fillets and let marinate for 15–30 minutes.
2. Preheat the grill to medium-high heat. Toss asparagus with olive oil, salt, and pepper.
3. Grill salmon for 4–5 minutes per side, or until the fish flakes easily with a fork.
4. At the same time, grill asparagus for about 6–8 minutes, turning occasionally, until lightly charred and tender.
5. Serve the grilled salmon alongside the asparagus, garnished with fresh lemon wedges.

This salmon dish is a true celebration of fresh summer ingredients, making it a perfect, healthy main course.

The salmon is delicate, flaky, and packed with bright citrus flavors, while the asparagus adds a satisfying crunch. The pairing is simple yet incredibly satisfying, especially when served with a light salad or roasted potatoes.

Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos are a fun and bold summer entrée that’s perfect for taco night. The shrimp is sautéed with chili, garlic, and a touch of lime, creating a smoky, flavorful base.

Topped with a refreshing and slightly sweet mango salsa, these tacos are a balance of heat and freshness that’ll have everyone reaching for more.

Ingredients:

For the shrimp:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime

For the mango salsa:

• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, minced (seeds removed for less heat)
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt to taste

Additional:

• 8 small corn tortillas
• Lime wedges for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, garlic, chili powder, paprika, cumin, salt, pepper, and lime juice. Let sit for 10 minutes to marinate.
2. While the shrimp marinates, combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa. Stir well and set aside.
3. Heat a skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque.
4. Warm tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing shrimp in the tortillas and topping with a generous scoop of mango salsa. Serve with lime wedges.

These tacos bring a perfect balance of sweet, spicy, and tangy that’s ideal for a summer evening.

The shrimp is smoky and flavorful, while the mango salsa provides a cool contrast that keeps things refreshing. This dish is a fiesta on a plate—bright, bold, and absolutely delicious.

BBQ Chicken and Pineapple Skewers

These BBQ chicken and pineapple skewers are the ultimate combination of savory and sweet, making them a perfect dish for any summer BBQ.

The chicken is marinated in a tangy BBQ sauce, then grilled alongside juicy pineapple for a caramelized, smoky treat. The addition of bell peppers adds crunch and color, creating a dish that’s both flavorful and visually striking.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pineapple, peeled, cored, and cut into 1-inch chunks
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1/2 cup BBQ sauce (your favorite kind)
• 2 tablespoons olive oil
• Salt and pepper to taste

For garnish:

• Fresh cilantro, chopped (optional)
• Extra BBQ sauce for serving

Instructions:

1. In a bowl, toss chicken cubes with 1/4 cup of BBQ sauce, olive oil, salt, and pepper. Marinate for at least 30 minutes.
2. Preheat grill to medium-high heat. Thread the marinated chicken, pineapple, and bell peppers onto skewers, alternating between the ingredients.
3. Grill skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and the pineapple is caramelized.
4. Brush the skewers with remaining BBQ sauce during the last 2 minutes of grilling.
5. Serve with fresh cilantro and extra BBQ sauce on the side.

These skewers are the perfect balance of savory, smoky, and sweet, and they’re incredibly easy to make.

The pineapple adds a tropical twist to the classic BBQ chicken, and the grilled vegetables bring in an extra layer of flavor. Whether served as a main or part of a larger BBQ spread, these skewers are sure to impress.

Crispy Fish Tacos with Chipotle Lime Crema

These crispy fish tacos are a vibrant and satisfying summer dish.

The battered fish fillets are fried until golden and crispy, providing a crunchy contrast to the soft tortillas. Paired with a smoky, creamy chipotle lime sauce and topped with fresh cabbage and cilantro, they’re a flavor-packed meal that’s as easy to prepare as it is delicious.

Ingredients:

For the fish:

• 1 lb white fish fillets (such as cod, tilapia, or haddock)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup panko breadcrumbs
• Vegetable oil for frying

For the chipotle lime crema:

• 1/2 cup sour cream
• 1 tablespoon mayonnaise
• 1-2 teaspoons chipotle in adobo sauce (depending on spice preference)
• Juice of 1 lime
• Salt to taste

For the tacos:

• 8 small corn tortillas
• 2 cups shredded cabbage
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper. In a second dish, place the beaten egg, and in a third, add the panko breadcrumbs.
2. Dredge each fish fillet first in the flour mixture, then dip in the egg, and coat in the breadcrumbs. Set aside.
3. Heat vegetable oil in a deep pan over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
4. For the crema, combine sour cream, mayonnaise, chipotle in adobo, lime juice, and salt in a small bowl. Stir until smooth.
5. Warm the tortillas, then assemble the tacos by placing a few pieces of fish on each tortilla. Top with shredded cabbage, a drizzle of chipotle lime crema, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.

These fish tacos are crunchy, creamy, and packed with bold flavors.

The crispy fish is perfectly complemented by the smoky and tangy chipotle crema, making them a fun and festive dish for any summer gathering. They’re simple to make but bursting with flavor!

Grilled Steak with Tomato and Watermelon Salad

This grilled steak is perfectly seared on the outside and tender on the inside, complemented by a refreshing and unexpected watermelon and tomato salad.

The sweetness of the watermelon pairs beautifully with the savory steak, and the fresh herbs and feta add an extra layer of flavor. This dish is a fantastic balance of savory and sweet, ideal for a summer evening.

Ingredients:

For the steak:

• 2 ribeye or sirloin steaks (1-inch thick)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme

For the tomato and watermelon salad:

• 2 cups cherry tomatoes, halved
• 2 cups watermelon, cubed
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Brush steaks with olive oil, then season with salt, pepper, and thyme.
2. Grill steaks for 4-5 minutes per side for medium-rare, or longer for your preferred doneness. Let rest for 5 minutes before slicing.
3. While the steak rests, make the salad by combining tomatoes, watermelon, red onion, feta, and basil in a large bowl.
4. Drizzle olive oil and balsamic vinegar over the salad, season with salt and pepper, and toss gently.
5. Serve the sliced steak alongside the salad for a refreshing and satisfying meal.

This grilled steak with tomato and watermelon salad is a fantastic way to celebrate the best of summer’s produce.

The sweetness of the watermelon and the acidity of the tomatoes create a refreshing contrast to the rich, grilled steak. It’s a delightful, light yet hearty dish for a summer dinner.

Zucchini Noodles with Pesto and Grilled Chicken

For a lighter yet delicious summer entrée, these zucchini noodles (or “zoodles”) paired with a fresh pesto sauce and grilled chicken are a fantastic option.

The zucchini noodles provide a healthy and refreshing base, while the pesto adds herby, garlicky goodness. This dish is low-carb, flavorful, and perfect for those looking for a lighter meal during the warmer months.

Ingredients:

For the zucchini noodles:

• 4 medium zucchinis, spiralized
• 1 tablespoon olive oil
• Salt and pepper to taste

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• Salt to taste

For the grilled chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat. Season chicken breasts with olive oil, salt, pepper, and lemon juice. Grill for 6–7 minutes per side, or until cooked through and juices run clear. Let rest before slicing.
2. For the pesto, combine basil, pine nuts, Parmesan, garlic, and olive oil in a food processor or blender. Blend until smooth, adding a little more olive oil if needed. Season with salt to taste.
3. Heat olive oil in a large pan over medium heat. Add zucchini noodles and sauté for 2-3 minutes, just until slightly tender.
4. Toss the cooked zucchini noodles with the pesto sauce until well coated.
5. Serve the pesto zucchini noodles with sliced grilled chicken on top. Garnish with extra Parmesan if desired.

This zucchini noodle dish is a refreshing, healthy alternative to traditional pasta.

The pesto brings vibrant herbal notes to the dish, while the grilled chicken adds protein and smokiness. It’s a satisfying, light meal that celebrates summer’s best ingredients!

Grilled Veggie and Hummus Wraps

These grilled veggie and hummus wraps are a delicious and healthy way to enjoy the flavors of summer vegetables.

Packed with charred zucchini, bell peppers, and onions, they’re combined with a smooth and creamy hummus spread, making for a satisfying yet light meal. Whether for lunch or dinner, these wraps are full of nutrients and fresh flavors.

Ingredients:

For the veggies:

• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the wraps:

• 4 large whole-wheat or spinach tortillas
• 1 cup hummus (store-bought or homemade)
• 1/2 cup fresh spinach or arugula
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the zucchini, bell peppers, and red onion with olive oil, salt, and pepper.
2. Grill the vegetables for 5-7 minutes, turning occasionally, until tender and slightly charred.
3. Warm the tortillas in a dry pan or microwave for a few seconds.
4. Spread a generous layer of hummus on each tortilla, then top with the grilled veggies and fresh spinach or arugula.
5. Drizzle with balsamic glaze, if desired, and wrap tightly.

These grilled veggie and hummus wraps are the perfect blend of smoky, fresh, and creamy flavors.

The grill brings out the natural sweetness of the vegetables, while the hummus adds a velvety texture that complements the crispness of the greens. They’re light but filling, making them an ideal choice for a summer lunch or light dinner.

Summer Vegetable Frittata

This vibrant summer vegetable frittata is bursting with the best seasonal produce like tomatoes, zucchini, and bell peppers.

It’s an easy, one-pan dish that’s perfect for brunch, lunch, or even dinner. The fluffy eggs and the colorful vegetables create a satisfying yet light entrée that’s perfect for warm weather.

Ingredients:

• 6 large eggs
• 1/2 cup milk (or non-dairy milk)
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together eggs, milk, salt, and pepper.
3. In an oven-safe skillet, heat olive oil over medium heat. Add zucchini and bell pepper, cooking until softened (about 5 minutes). Add tomatoes and cook for an additional 2 minutes.
4. Pour the egg mixture over the cooked vegetables, stirring gently to distribute them evenly.
5. Reduce the heat to low and cook for 3-4 minutes, then transfer the skillet to the oven.
6. Bake for 10-15 minutes, or until the eggs are set and the frittata is slightly golden on top.
7. Remove from the oven, sprinkle with fresh basil and Parmesan cheese, and serve warm.

This vegetable frittata is light and filling, and it’s a great way to enjoy summer vegetables.

The eggs hold everything together, creating a soft, savory base for the fresh ingredients. Whether served at brunch or as a dinner option, this frittata is a great way to enjoy a healthy, seasonal dish.

Caprese Chicken Skewers

These Caprese chicken skewers are a twist on the classic Caprese salad, but served on skewers for easy grilling and eating.

The juicy chicken is marinated in balsamic vinegar and herbs, then threaded onto skewers with fresh mozzarella, cherry tomatoes, and basil. They’re perfect for a summer BBQ, and the tangy balsamic glaze gives them a beautiful finish.

Ingredients:

For the chicken:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the skewers:

• 1 cup cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves (about 16-20)
• Balsamic glaze for drizzling (optional)

Instructions:

1. In a bowl, combine olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper. Add the chicken cubes and toss to coat. Marinate for at least 30 minutes.
2. Preheat the grill to medium-high heat. Thread the marinated chicken, cherry tomatoes, mozzarella balls, and basil leaves onto skewers, alternating between the ingredients.
3. Grill the skewers for 4-5 minutes per side, until the chicken is fully cooked and has grill marks.
4. Once off the grill, drizzle with balsamic glaze for a sweet and tangy finish.

These Caprese chicken skewers are a fresh and flavorful way to enjoy the summer season.

The combination of grilled chicken, tangy balsamic vinegar, and the creamy mozzarella with fresh basil makes for a simple yet irresistible dish. It’s light enough for a casual dinner but fancy enough to serve at a gathering or BBQ.

Grilled Shrimp and Avocado Salad

This grilled shrimp and avocado salad is a light, refreshing, and protein-packed dish that’s perfect for a summer lunch or dinner.

The shrimp are seasoned and grilled to perfection, while the creamy avocado and fresh greens create a balanced and satisfying salad. Tossed with a tangy citrus dressing, this salad is a celebration of fresh summer flavors.

Ingredients:

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime

For the salad:

• 4 cups mixed greens (such as arugula, spinach, or romaine)
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix olive oil, smoked paprika, cumin, salt, pepper, and lime juice. Toss shrimp in the mixture and let marinate for 10–15 minutes.
2. Preheat the grill or grill pan to medium-high heat. Grill shrimp for 2–3 minutes per side until pink and cooked through.
3. While the shrimp is grilling, prepare the salad by combining mixed greens, avocado, tomatoes, red onion, and cilantro in a large bowl.
4. For the dressing, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
5. Once the shrimp is ready, place it on top of the salad, drizzle with the dressing, and toss gently to combine.

This grilled shrimp and avocado salad is both light and satisfying, with the creamy avocado and tender shrimp being the stars of the dish.

The tangy citrus dressing ties everything together, making it the perfect refreshing dish for a summer meal.

Chicken and Pineapple Stir-Fry

This chicken and pineapple stir-fry is a delicious and quick meal packed with flavor and color.

The sweet pineapple pairs wonderfully with savory chicken and crispy bell peppers, making for a satisfying and healthy entrée. Served over rice or noodles, this stir-fry is an easy way to incorporate summer produce into a tasty dish.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1/2 red onion, sliced
• 1 cup fresh pineapple, cut into chunks
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes. Remove from the pan and set aside.
2. In the same pan, add bell pepper, onion, and garlic. Sauté for 2–3 minutes until softened.
3. Add pineapple chunks to the pan and cook for another 2–3 minutes, allowing the pineapple to caramelize slightly.
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, salt, and pepper.
5. Return the chicken to the pan and pour the sauce over the mixture. Stir to coat and cook for another 2–3 minutes until everything is heated through and the sauce has thickened slightly.
6. Serve the stir-fry over rice or noodles.

This chicken and pineapple stir-fry is full of vibrant, sweet, and savory flavors that are perfect for a quick summer dinner.

The pineapple adds a juicy sweetness that balances the savory chicken and vegetables, making it a light yet filling meal.

Grilled Portobello Mushrooms with Garlic Herb Butter

For a savory and hearty summer entrée, grilled Portobello mushrooms with garlic herb butter are an excellent choice.

These meaty mushrooms are marinated, grilled to perfection, and topped with a rich garlic butter that melts into each bite. It’s a perfect vegetarian option that even meat-lovers will enjoy.

Ingredients:

For the mushrooms:

• 4 large Portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 teaspoon dried oregano

For the garlic herb butter:

• 1/4 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together olive oil, balsamic vinegar, salt, pepper, and oregano. Brush this mixture over the mushroom caps, coating them evenly.
3. Grill the mushrooms for 4–5 minutes per side, until tender and charred.
4. While the mushrooms are grilling, prepare the garlic herb butter by combining softened butter, minced garlic, parsley, thyme, lemon juice, salt, and pepper in a small bowl. Mix until smooth.
5. Once the mushrooms are grilled, remove from the heat and top with a generous spoonful of garlic herb butter. Serve immediately.

These grilled Portobello mushrooms with garlic herb butter are rich, savory, and satisfying.

The grilled mushrooms take on a smoky flavor that pairs beautifully with the creamy and fragrant garlic butter, making this a great vegetarian entrée that doesn’t compromise on taste.

Mango Chicken Salad with Lime Vinaigrette

This mango chicken salad is a burst of tropical flavors, with juicy grilled chicken, sweet mango, and a zesty lime vinaigrette.

It’s refreshing, light, and packed with nutrients, making it the perfect summer entrée. The combination of the tangy dressing and sweet fruit gives this salad a vibrant, balanced taste.

Ingredients:

For the chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon chili powder

For the salad:

• 4 cups mixed greens (such as arugula, spinach, and romaine)
• 1 ripe mango, peeled and diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced almonds (optional)

For the lime vinaigrette:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Brush the chicken breasts with olive oil and season with salt, pepper, and chili powder.
2. Grill the chicken for 5–7 minutes per side, until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
3. In a large bowl, combine mixed greens, mango, red onion, cilantro, and almonds (if using).
4. For the vinaigrette, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until smooth.
5. Drizzle the lime vinaigrette over the salad and toss to combine. Top with the sliced chicken.

This mango chicken salad is both sweet and savory, with the tropical flavors of mango perfectly complementing the grilled chicken.

The lime vinaigrette adds a zesty punch, making it a wonderfully refreshing entrée for a hot summer day.

BBQ Pulled Pork Sliders

These BBQ pulled pork sliders are a perfect party or picnic dish. Tender, slow-cooked pulled pork, smothered in smoky BBQ sauce, is piled onto soft buns and topped with a tangy coleslaw.

The combination of smoky, sweet, and tangy flavors makes these sliders an irresistible summer favorite.

Ingredients:

For the pulled pork:

• 2 lb pork shoulder (or pork butt)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup BBQ sauce (store-bought or homemade)

For the coleslaw:

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup mayo
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

For the sliders:

• 12 mini slider buns
• Extra BBQ sauce for serving

Instructions:

1. Preheat the oven to 300°F (150°C). Rub the pork shoulder with olive oil, salt, and pepper. Place the pork in a roasting pan and cover with foil.
2. Roast the pork for 4–5 hours, or until the meat is tender and easily shreds with a fork.
3. While the pork is cooking, prepare the coleslaw by mixing shredded cabbage, carrots, mayo, apple cider vinegar, Dijon mustard, salt, and pepper in a large bowl. Set aside.
4. Once the pork is ready, shred it with two forks and mix it with BBQ sauce.
5. To assemble the sliders, pile the pulled pork onto each slider bun, top with a generous amount of coleslaw, and serve.

These BBQ pulled pork sliders are smoky, sweet, and incredibly satisfying.

The tender pork pairs wonderfully with the crisp and tangy coleslaw, making each bite full of flavor. They’re perfect for summer gatherings, offering both ease of preparation and crowd-pleasing taste.

Grilled Lemon Herb Salmon

Grilled lemon herb salmon is a light yet rich entrée that’s perfect for a summer evening.

The salmon fillets are marinated in a simple mixture of olive oil, lemon, garlic, and fresh herbs, then grilled to perfection. The result is a flaky, flavorful fish with a light, refreshing citrusy finish.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill to medium-high heat. In a small bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, and pepper.
2. Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over the fish. Let marinate for 15–20 minutes.
3. Grill the salmon for 4–5 minutes per side, until the fish is cooked through and flakes easily with a fork.
4. Garnish with fresh parsley and serve immediately.

This grilled lemon herb salmon is simple yet elegant.

The combination of lemon, garlic, and oregano enhances the natural flavor of the salmon, while the grilling process adds a smoky finish. It’s a light but satisfying entrée that pairs wonderfully with a side of vegetables or a fresh salad.

Grilled Steak Tacos with Avocado Salsa

Grilled steak tacos are a crowd-pleasing summer favorite, and the addition of creamy avocado salsa takes them to the next level.

The marinated steak is grilled to perfection, sliced thin, and served in soft tortillas with a vibrant and refreshing avocado salsa. These tacos are flavorful, satisfying, and perfect for any summer gathering.

Ingredients:

For the steak:

• 1 lb flank steak or skirt steak
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the avocado salsa:

• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

For the tacos:

• 8 small soft corn tortillas
• Lime wedges for serving

Instructions:

1. In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Rub the mixture all over the steak and let it marinate for at least 20 minutes.
2. Preheat the grill to medium-high heat. Grill the steak for 4–5 minutes per side, or until your desired level of doneness is reached. Remove from the grill and let rest for 5 minutes.
3. While the steak rests, prepare the avocado salsa by mixing diced avocados, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper in a bowl.
4. Slice the steak against the grain into thin strips.
5. Warm the tortillas on the grill for about 30 seconds on each side. Assemble the tacos by placing a few slices of steak on each tortilla, then topping with the avocado salsa.
6. Serve with lime wedges on the side.

These grilled steak tacos with avocado salsa are packed with fresh flavors and perfect for a summer taco night.

The combination of the juicy steak and creamy, tangy avocado salsa makes each bite a burst of deliciousness.

Crispy Fish Tacos with Cabbage Slaw

These crispy fish tacos are a light and flavorful option for summer meals.

The fish is battered and fried to a golden crisp, while the cool and crunchy cabbage slaw adds a refreshing contrast. Paired with a zesty lime crema, these tacos are the ultimate summer comfort food.

Ingredients:

For the fish:

• 1 lb white fish fillets (such as cod or tilapia)
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup breadcrumbs (panko works great)
• Vegetable oil for frying

For the cabbage slaw:

• 2 cups shredded cabbage
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

For the lime crema:

• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• Juice of 1 lime
• 1 teaspoon hot sauce (optional)
• Salt to taste

For the tacos:

• 8 small corn tortillas
• Fresh cilantro for garnish

Instructions:

1. In a shallow dish, combine flour, garlic powder, paprika, cayenne, salt, and pepper. In another shallow dish, beat the egg. In a third dish, place the breadcrumbs.
2. Dredge each fish fillet in the flour mixture, dip in the egg, and coat with breadcrumbs.
3. Heat oil in a frying pan over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden and crispy. Remove from the pan and drain on paper towels.
4. While the fish is frying, prepare the slaw by combining cabbage, red bell pepper, cilantro, lime juice, apple cider vinegar, salt, and pepper in a bowl.
5. For the lime crema, mix sour cream, mayonnaise, lime juice, hot sauce, and salt in a small bowl.
6. Warm the tortillas on the grill or stovetop. Assemble the tacos by placing a crispy fish fillet on each tortilla, topping with the cabbage slaw and a drizzle of lime crema.
7. Garnish with fresh cilantro and serve with lime wedges.

These crispy fish tacos are packed with flavor and texture, from the crunchy fish to the tangy slaw.

The lime crema adds a creamy, zesty finish that ties everything together. Perfect for a summer taco night or beachside meal.

Grilled Veggie Quesadillas

Grilled veggie quesadillas are a light and satisfying vegetarian meal that’s full of summer flavors.

The combination of charred vegetables like bell peppers, onions, and zucchini, paired with melted cheese, makes for a delicious, hearty quesadilla. It’s a great option for a quick and easy lunch or dinner.

Ingredients:

For the veggies:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the quesadillas:

• 8 small flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 tablespoon fresh cilantro, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Sour cream and salsa for serving

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Toss the sliced zucchini, bell peppers, and onion with olive oil, salt, and pepper. Grill the vegetables for 5-7 minutes, turning occasionally, until they are tender and slightly charred.
2. Warm the tortillas in a dry skillet for a few seconds on each side.
3. To assemble the quesadillas, sprinkle half of the cheese on one tortilla, then layer on the grilled veggies, a sprinkle of cumin and chili powder, and the remaining cheese. Top with a second tortilla.
4. Grill the quesadilla on both sides for 2-3 minutes, until the cheese is melted and the tortilla is golden and crispy.
5. Remove from the grill and slice into wedges. Serve with sour cream and salsa on the side.

These grilled veggie quesadillas are a perfect combination of smoky, cheesy, and fresh flavors.

The grilled vegetables give the quesadillas a great depth of flavor, while the melted cheese makes them irresistibly satisfying. Great for vegetarians or anyone looking for a quick and tasty summer meal.