23+ Delicious Summer Gourmet Recipes to Impress Your Guests

As the summer sun heats up and the days stretch longer, there’s no better time to embrace the flavors of the season.

Summer cooking is all about fresh, vibrant ingredients that burst with flavor, and there’s nothing better than a gourmet twist to elevate your meals.

Whether you’re hosting a barbecue, enjoying a casual evening on the patio, or preparing a light, refreshing dish for yourself, gourmet summer recipes are the perfect way to make the most of the season.

In this collection, we’ve curated 23+ summer gourmet recipes that feature everything from sizzling grilled meats and vibrant salads to refreshing desserts and bold cocktails.

Each dish is designed to bring the best of summer produce to your table, while also offering unique twists on classic summer meals.

With fresh herbs, seasonal fruits, and colorful veggies, these recipes will transform your summer dining experience into something special.

So, grab your apron, fire up the grill, and get ready to impress your friends and family with these delightful dishes!

23+ Delicious Summer Gourmet Recipes to Impress Your Guests

Summer is the perfect time to experiment with new flavors, embrace seasonal ingredients, and enjoy dining outdoors.

Whether you’re a seasoned home chef or someone looking to try a few gourmet recipes for the first time, these 23+ summer gourmet recipes are sure to add a creative and flavorful touch to your meals.

From refreshing salads to smoky grilled dishes and decadent desserts, there’s something here for every occasion and palate.

So, don’t wait for a special event—make this summer one to remember with gourmet dishes that bring together the best of seasonal ingredients.

Grilled Peach and Burrata Salad with Prosciutto

Juicy summer peaches caramelized over the grill, paired with creamy burrata, salty prosciutto, and a drizzle of balsamic glaze, make this salad a luxurious appetizer or light main dish.

The contrast of textures and sweet-savory balance elevates this dish into gourmet territory with minimal effort.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 1 ball of burrata cheese
• 6 slices of prosciutto
• 3 cups arugula or baby greens
• 2 tbsp balsamic glaze
• Flaky sea salt and freshly ground black pepper
• Optional: fresh basil leaves for garnish

Instructions:

1. Preheat your grill to medium-high. Brush peach halves with olive oil and place them cut-side down on the grill. Grill for 2–3 minutes until grill marks appear and the peaches are slightly softened.
2. On a serving platter, lay out the greens. Arrange grilled peaches on top.
3. Tear the burrata gently and scatter over the peaches.
4. Drape prosciutto slices around the salad.
5. Drizzle with balsamic glaze and finish with sea salt, black pepper, and basil leaves if using.

This salad is a showstopper in both appearance and flavor.

It captures the essence of summer with every bite—ripe stone fruit, creamy cheese, and salty cured meat balanced beautifully. It’s perfect for a dinner party starter or a luxe lunch with chilled white wine.

Seared Scallops with Corn Purée and Herb Oil

This dish combines sweet, golden corn purée with perfectly seared scallops and a vibrant herb oil drizzle, embodying the peak of summer flavor.

The textures and colors make it restaurant-worthy, yet it’s surprisingly simple to prepare at home.

Ingredients:

• 12 sea scallops (dry-packed)
• 3 ears fresh corn, kernels removed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Salt and pepper
• 1/4 cup fresh herbs (parsley, chives, basil), finely chopped
• 1/4 cup olive oil
• 1 garlic clove
• Juice of 1/2 lemon

Instructions:

1. For the herb oil, blend olive oil, herbs, garlic, and lemon juice until smooth. Strain through a fine sieve if desired for a clean finish. Set aside.
2. In a saucepan, cook corn kernels in 1 tbsp butter until tender (about 5 minutes). Add cream and simmer for 3 minutes. Blend until smooth and season with salt.
3. Pat scallops dry. Season with salt and pepper. Sear in 1 tbsp butter over high heat for 1.5–2 minutes per side until golden brown with a slight crust.
4. Spoon corn purée onto plates, place scallops on top, and drizzle with herb oil.

This elegant entrée delivers a harmonious mix of richness and freshness.

The creamy corn is the perfect foil for the buttery scallops, while the herb oil cuts through with brightness. Serve as a refined main course for an intimate summer dinner or as a plated starter.

Lemon-Thyme Grilled Chicken with Zucchini Ribbons

Marinated in a zesty blend of lemon, garlic, and fresh thyme, this grilled chicken is bursting with flavor and served alongside ribbons of grilled zucchini dressed in a light vinaigrette.

It’s a light but satisfying gourmet dish that celebrates the simplicity of seasonal produce.

Ingredients:

• 4 boneless, skinless chicken breasts
• Juice and zest of 2 lemons
• 3 garlic cloves, minced
• 2 tbsp chopped fresh thyme
• 1/4 cup olive oil
• Salt and pepper
• 3 medium zucchinis, shaved into ribbons with a vegetable peeler
• 1 tbsp white wine vinegar
• 1 tsp honey
• Optional: shaved Parmesan and toasted pine nuts for garnish

Instructions:

1. Mix lemon juice, zest, garlic, thyme, olive oil, salt, and pepper. Pour over chicken and marinate for at least 1 hour.
2. Preheat grill to medium-high. Grill chicken for 6–7 minutes per side or until cooked through. Let rest before slicing.
3. Toss zucchini ribbons in a bowl with a dressing made from olive oil, white wine vinegar, honey, salt, and pepper.
4. Plate sliced chicken with zucchini ribbons. Garnish with shaved Parmesan and pine nuts if desired.

This dish is ideal for al fresco dining.

The lemon-thyme marinade infuses the chicken with bright, aromatic notes, while the zucchini keeps the plate fresh and light. A sprinkle of cheese and nuts adds a luxurious touch, making it both healthy and indulgent.

Chilled Cucumber and Avocado Soup with Crème Fraîche

This velvety green soup is a refreshing and elegant starter for hot summer days.

Blending ripe avocados and cool cucumbers with herbs and yogurt creates a creamy, chilled base, while a swirl of crème fraîche adds a touch of indulgence. It’s a luxurious yet light dish that feels both restorative and refined.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 2 large cucumbers, peeled and chopped
• 1/2 cup plain Greek yogurt
• 1 garlic clove
• Juice of 1 lime
• 1/4 cup chopped fresh dill or mint
• Salt and pepper to taste
• 1/2 cup cold water (adjust for consistency)
• Crème fraîche, for garnish
• Microgreens or edible flowers, optional

Instructions:

1. Combine avocados, cucumbers, yogurt, garlic, lime juice, herbs, and water in a blender. Blend until smooth and creamy. Add more water if needed.
2. Season with salt and pepper. Chill in the fridge for at least 1 hour before serving.
3. Pour into bowls or small glasses. Top with a dollop of crème fraîche and garnish with microgreens or edible flowers.

This soup is a spa-like experience in a bowl. It’s as visually beautiful as it is delicious, with its soothing color and silky texture.

Ideal for summer luncheons or elegant starters, this dish keeps things cool while offering maximum flavor.

Lobster Rolls with Lemon-Tarragon Aioli

Nothing says summer indulgence like a buttery lobster roll.

This gourmet take replaces the classic mayo with a zesty lemon-tarragon aioli and serves the lobster on toasted brioche buns for an elevated twist. It’s a luxurious yet approachable dish that captures the essence of coastal summer dining.

Ingredients:

• 1 lb cooked lobster meat, roughly chopped
• 1/3 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp chopped fresh tarragon
• Salt and pepper to taste
• 4 brioche buns or split-top hot dog rolls
• 2 tbsp unsalted butter, melted
• Optional: butter lettuce leaves

Instructions:

1. In a bowl, mix mayonnaise, lemon juice, zest, tarragon, salt, and pepper to make the aioli. Fold in the lobster gently.
2. Brush the brioche buns with melted butter and toast in a skillet or on the grill until golden brown.
3. Optionally line each bun with a leaf of butter lettuce. Spoon in the lobster mixture generously.
4. Serve immediately with lemon wedges on the side.

This lobster roll offers a balance of rich and bright flavors, with the lemon-tarragon aioli bringing a gourmet edge.

Whether served at a picnic, a beachside dinner, or a backyard gathering, it’s a true summer delicacy that impresses without overwhelming.

Heirloom Tomato Tart with Goat Cheese and Puff Pastry

A celebration of ripe summer tomatoes, this savory tart is both rustic and refined.

The buttery puff pastry acts as the perfect canvas for tangy goat cheese and sweet, juicy heirloom tomatoes, creating a striking dish that’s ideal as a brunch centerpiece or light entrée.

Ingredients:

• 1 sheet puff pastry, thawed
• 1/2 cup goat cheese, softened
• 1/4 cup crème fraîche or sour cream
• 1 tsp Dijon mustard
• 2–3 large heirloom tomatoes, sliced
• Salt and freshly cracked black pepper
• Fresh thyme or basil for garnish
• Olive oil for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry slightly and score a 1/2-inch border around the edges. Prick the center with a fork.
2. Mix goat cheese, crème fraîche, and Dijon mustard. Spread evenly within the border of the pastry.
3. Arrange tomato slices on top in a single layer. Season with salt and pepper.
4. Bake for 25–30 minutes, until the pastry is golden and crisp.
5. Let cool slightly, then garnish with fresh herbs and a light drizzle of olive oil.

This tart is a gorgeous showcase of seasonal produce.

The flaky pastry contrasts beautifully with the creamy cheese and juicy tomatoes, offering a satisfying bite that’s elegant enough for entertaining, yet simple enough for a summer supper on the patio.

Grilled Tuna Steaks with Mango Salsa

This grilled tuna steak is paired with a zesty mango salsa, offering a delightful contrast of smoky, savory tuna and bright, sweet fruit.

The salsa, with its hint of lime and cilantro, complements the tuna’s rich flavor, making it an exciting yet elegant dish for a summer dinner.

Ingredients:

• 4 tuna steaks (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ripe mango, peeled, pitted, and diced
• 1/4 red onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 jalapeño, finely chopped (optional)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Zest of 1 lime

Instructions:

1. Preheat your grill to medium-high heat. Rub the tuna steaks with olive oil and season with salt and pepper.
2. Grill the tuna for 2–3 minutes per side, depending on desired doneness. The center should remain pink for a medium-rare steak.
3. Meanwhile, combine mango, onion, bell pepper, jalapeño, cilantro, lime juice, and zest in a bowl. Toss gently to combine.
4. Serve the grilled tuna steaks with a generous spoonful of mango salsa on top.

The sweet, tangy mango salsa enhances the savory tuna, making each bite a vibrant experience.

This dish is ideal for a light yet satisfying main course, perfect for outdoor dining and paired with a chilled white wine or light rosé.

Grilled Shrimp Skewers with Lemon-Garlic Butter

These succulent shrimp are marinated in a zesty lemon-garlic butter sauce and grilled to perfection.

Served on skewers, they are ideal for a summer cookout or as a standout appetizer at a fancy garden party. The bold flavors of garlic and lemon, combined with the smokiness from the grill, are truly irresistible.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/4 cup unsalted butter, melted
• 3 garlic cloves, minced
• Juice and zest of 1 lemon
• 1 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. In a bowl, combine melted butter, garlic, lemon juice, zest, parsley, smoked paprika, salt, and pepper.
2. Toss the shrimp in the marinade and refrigerate for at least 30 minutes, up to 1 hour.
3. Preheat the grill to medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for 2–3 minutes per side, until they turn pink and opaque.
5. Serve the shrimp hot, drizzled with any remaining marinade and garnished with additional parsley.

These grilled shrimp skewers are full of flavor, making them a great choice for summer gatherings.

They can be served as an appetizer or a main dish, and the lemon-garlic butter is so addictive you’ll want to drizzle it over everything. Perfect with a crisp white wine or sparkling water.

Roasted Red Pepper and Feta Dip with Crispy Pita Chips

This creamy, tangy roasted red pepper dip is a perfect appetizer or snack for summer entertaining.

Made with roasted red peppers and tangy feta cheese, it has a rich yet light flavor. The crispy pita chips add a satisfying crunch, making this dish a gourmet yet easy-to-prepare option for any occasion.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1/2 cup crumbled feta cheese
• 1/4 cup plain Greek yogurt
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp lemon juice
• Salt and pepper to taste
• 4 pita bread rounds
• 2 tbsp olive oil (for brushing)
• 1 tsp dried oregano

Instructions:

1. Roast the red peppers by placing them under a broiler until the skins are charred. Let them cool, peel off the skins, and remove the seeds.
2. In a food processor, combine the roasted red peppers, feta, Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth.
3. For the pita chips, preheat the oven to 375°F (190°C). Cut pita bread into triangles and brush with olive oil. Sprinkle with oregano and salt.
4. Bake pita chips for 10-12 minutes, or until golden and crispy.
5. Serve the roasted red pepper dip with warm pita chips on the side.

This dip is creamy, tangy, and full of flavor—perfect for dipping and snacking.

The crispy pita chips provide an irresistible crunch, and the roasted red pepper and feta bring a sophisticated twist to a classic dip. Serve it at a casual gathering, or as an elegant appetizer for a dinner party.

Grilled Vegetable and Halloumi Skewers with Lemon-Tahini Dressing

These vibrant skewers combine charred, smoky vegetables with the rich, salty flavor of grilled Halloumi cheese, all drizzled with a creamy lemon-tahini dressing.

They are perfect as a side dish, a light main course, or served at a barbecue.

Ingredients:

• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 8 oz Halloumi cheese, cut into cubes
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1 tbsp olive oil (for dressing)
• 1 garlic clove, minced
• Water to thin dressing (if needed)

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread vegetables and Halloumi onto skewers, alternating between cheese and vegetables.
3. Drizzle with olive oil and season with salt and pepper.
4. Grill for 4-5 minutes per side, until the Halloumi is golden and vegetables are tender and slightly charred.
5. For the dressing, whisk together tahini, lemon juice, olive oil, garlic, and a bit of water to achieve a smooth, pourable consistency.
6. Drizzle the grilled skewers with the lemon-tahini dressing and serve warm.

The smoky, charred vegetables paired with the salty Halloumi are a perfect contrast to the creamy, tangy tahini dressing.

These skewers are a colorful, healthy, and satisfying dish for any summer gathering. Serve with a refreshing chilled white wine or a cold craft beer.

Summer Berry Pavlova with Whipped Cream

This light and airy dessert is the perfect way to end a summer meal.

The crisp, marshmallow-like pavlova shell is topped with luscious whipped cream and a mix of fresh berries, making it an elegant yet simple treat for hot days.

Ingredients:

• 4 large egg whites
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1/2 tsp cornstarch
• 1 1/2 cups mixed summer berries (strawberries, raspberries, blueberries, blackberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• Fresh mint leaves for garnish

Instructions:

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form.
3. Gently fold in vanilla extract, vinegar, and cornstarch.
4. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a 9-inch circle with a slight well in the center.
5. Bake for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.
6. Whisk the heavy cream and powdered sugar until stiff peaks form.
7. Top the cooled pavlova with whipped cream and fresh berries. Garnish with mint leaves.

This pavlova is light, crisp, and sweet—ideal for summer entertaining.

The combination of creamy whipped topping and fresh berries is irresistible, creating a refreshing end to any meal. It pairs wonderfully with a glass of chilled sparkling wine or a fruity rosé.

Spicy Watermelon and Feta Salad with Mint and Lime

This refreshing salad combines the sweetness of watermelon with the brininess of feta and the cooling freshness of mint.

A touch of chili powder adds a kick of heat, making this a flavorful and unexpected twist on a traditional summer salad.

Ingredients:

• 4 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/2 red onion, thinly sliced
• Juice of 1 lime
• 1 tsp chili powder (adjust to taste)
• Salt and freshly cracked black pepper to taste
• Optional: extra lime wedges for serving

Instructions:

1. In a large bowl, combine watermelon, feta, mint, and red onion.
2. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with additional mint and lime wedges, if desired.

This salad is a wonderful balance of sweet, salty, spicy, and tangy, offering a light yet flavorful dish that can serve as a refreshing side or even a light main course.

Perfect for a summer picnic or barbecue, it pairs beautifully with chilled white wine, sparkling water, or a light cocktail.

Grilled Lamb Chops with Mint Pesto

Juicy, tender lamb chops are grilled to perfection and served with a vibrant mint pesto that adds an herbal freshness and a pop of color.

This dish is luxurious yet simple to prepare, making it perfect for a summer dinner party or a special evening.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves
• 1/2 cup olive oil (for pesto)
• Juice of 1 lemon
• Zest of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat. Rub the lamb chops with olive oil, salt, and pepper.
2. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness.
3. While the lamb is grilling, prepare the mint pesto by combining mint, parsley, pine nuts, garlic, lemon juice, and zest in a food processor. Gradually add olive oil until the mixture forms a smooth sauce. Season with salt and pepper to taste.
4. Once the lamb chops are cooked, serve with a generous spoonful of mint pesto on top.

The rich and savory flavor of the grilled lamb is beautifully complemented by the fresh, zesty mint pesto.

This dish is perfect for any outdoor gathering or a more intimate summer dinner. Pair it with a robust red wine like Cabernet Sauvignon or a glass of chilled rosé.

Grilled Peach and Burrata Crostini with Balsamic Glaze

This simple yet gourmet appetizer combines the sweetness of grilled peaches with creamy burrata cheese on crispy crostini, all finished with a tangy balsamic glaze.

It’s an elegant, bite-sized dish that is sure to impress at any summer gathering.

Ingredients:

• 4 slices of baguette, cut into 1/2-inch slices
• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 2 tbsp balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high. Brush the peach halves with olive oil and grill for 2-3 minutes on each side, until grill marks appear and the peaches soften slightly.
2. Toast the baguette slices on the grill or in the oven for 5-6 minutes until crispy and golden.
3. Once the peaches are grilled, slice them into wedges.
4. To assemble, top each crostini with a piece of burrata cheese, then add a few peach slices on top. Drizzle with balsamic glaze and sprinkle with salt, pepper, and fresh basil.
5. Serve immediately.

This dish is the perfect combination of sweet, creamy, and tangy, with the warm grilled peaches complementing the fresh burrata and the crisp crostini providing a satisfying crunch.

Ideal for a summer appetizer or light starter, pair it with a crisp white wine like Sauvignon Blanc or Prosecco.

Coconut-Lime Panna Cotta with Tropical Fruit Salad

This light and refreshing coconut-lime panna cotta is a tropical treat that’s easy to make and perfect for summer.

Topped with a colorful tropical fruit salad, it’s a sophisticated dessert that feels indulgent yet refreshing.

Ingredients:
For the panna cotta:

• 1 cup heavy cream
• 1 cup coconut milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup water
• 2 tsp powdered gelatin
• Zest and juice of 1 lime
  For the tropical fruit salad:
• 1 cup diced pineapple
• 1 cup diced mango
• 1/2 cup diced kiwi
• 1/2 cup diced papaya
• 1 tbsp honey (optional)
• Fresh mint leaves for garnish

Instructions:

1. In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream, coconut milk, sugar, and vanilla. Heat over medium until it just begins to simmer, then remove from heat.
3. Add the bloomed gelatin to the warm cream mixture, stirring until dissolved. Stir in the lime juice and zest.
4. Pour the panna cotta mixture into serving glasses or ramekins and refrigerate for at least 4 hours, or until set.
5. While the panna cotta sets, prepare the tropical fruit salad by combining the diced pineapple, mango, kiwi, and papaya in a bowl. Drizzle with honey if desired and stir gently.
6. Once the panna cotta is set, top with the tropical fruit salad and garnish with fresh mint.

This panna cotta is creamy and coconut-forward, with the lime adding a bright, citrusy note that balances the richness.

The tropical fruit salad adds a burst of fresh flavors and textures, making this dessert light, refreshing, and perfect for summer. Serve with a chilled glass of sparkling wine or a tropical cocktail.

Grilled Sea Bass with Lemon-Herb Butter

This grilled sea bass is juicy and flaky, complemented by a rich lemon-herb butter that adds brightness and depth of flavor.

It’s a simple yet elegant dish perfect for showcasing the freshness of summer fish.

Ingredients:

• 4 sea bass fillets (or any white fish like cod or halibut)
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1/2 cup unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Zest of 1 lemon
• Juice of 1/2 lemon
• 2 garlic cloves, minced

Instructions:

1. Preheat the grill to medium-high heat. Rub the sea bass fillets with olive oil and season with salt and pepper.
2. Grill the fish for 3-4 minutes per side, or until the flesh flakes easily with a fork.
3. While the fish is grilling, prepare the lemon-herb butter by mixing the softened butter, parsley, dill, lemon zest, lemon juice, and garlic in a bowl.
4. Once the fish is cooked, top each fillet with a dollop of the lemon-herb butter and serve immediately.

The grilled sea bass is light, flaky, and perfectly complemented by the rich yet fresh lemon-herb butter.

It’s a delightful, elegant dish that’s perfect for any summer occasion, whether served with grilled vegetables, a fresh salad, or roasted potatoes. Pair it with a crisp white wine like Chardonnay or Sauvignon Blanc.

Zucchini Noodles with Pesto and Cherry Tomatoes

A fresh, light, and gluten-free alternative to traditional pasta, zucchini noodles (or “zoodles”) are tossed with a vibrant pesto sauce and topped with juicy cherry tomatoes.

This dish is fresh, healthy, and bursting with summer flavors.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• Fresh parmesan cheese, grated (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften.
2. Add the pesto and toss the noodles to coat evenly. Cook for another 2-3 minutes.
3. Remove from heat and stir in the halved cherry tomatoes. Season with salt and pepper to taste.
4. Serve with freshly grated parmesan cheese, if desired.

This dish is a perfect example of summer’s light, vibrant flavors.

The zucchini noodles offer a refreshing base for the rich, aromatic pesto, while the cherry tomatoes add a burst of juiciness. It’s an easy and healthy meal for any summer lunch or dinner, especially when paired with a light white wine or a sparkling rosé.

Strawberry-Basil Sorbet

This refreshing sorbet is a cool, palate-cleansing treat that combines the sweet, juicy flavor of strawberries with a hint of fragrant basil.

It’s the perfect dessert for hot summer days, offering a clean, bright flavor that’s both refreshing and satisfying.

Ingredients:

• 4 cups fresh strawberries, hulled and chopped
• 1/2 cup sugar (adjust to taste)
• 1/4 cup water
• 1 tbsp fresh lemon juice
• 1/4 cup fresh basil leaves, chopped

Instructions:

1. Combine the strawberries, sugar, and water in a blender or food processor. Blend until smooth.
2. Strain the mixture through a fine mesh sieve to remove seeds.
3. Stir in the lemon juice and chopped basil.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the sorbet reaches a soft-serve consistency.
5. Transfer the sorbet to a container and freeze for at least 2 hours before serving.
6. Scoop into bowls or cones and garnish with additional basil leaves if desired.

This strawberry-basil sorbet is the ultimate summer dessert, light and refreshing with just the right amount of sweetness and herbal complexity from the basil.

It’s a show-stopping treat that’s perfect for any gathering or as a cool end to a summer meal. Pair it with a sparkling water or a light cocktail like a gin and tonic for a perfect finish to your meal.

Grilled Corn and Avocado Salad with Cilantro-Lime Dressing

This vibrant salad features sweet, smoky grilled corn combined with creamy avocado, fresh tomatoes, and a zesty cilantro-lime dressing.

It’s a colorful, refreshing dish that’s perfect as a side or even a light main course.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 2 limes
• 1 garlic clove, minced
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Grill the corn for 8–10 minutes, turning occasionally, until lightly charred on all sides.
2. Once the corn is grilled, allow it to cool slightly before cutting the kernels off the cob.
3. In a large bowl, combine the grilled corn, diced avocado, cherry tomatoes, red onion, and cilantro.
4. In a small bowl, whisk together olive oil, lime juice, garlic, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This salad brings together the smokiness of grilled corn and the creaminess of avocado, enhanced by the tangy cilantro-lime dressing.

It’s a perfect side dish for BBQs, taco nights, or a light summer meal. Pair it with a crisp, chilled white wine or a refreshing iced tea.

Coconut-Curry Chicken Skewers with Mango Chutney

These coconut-curry chicken skewers are marinated in a fragrant, spiced coconut milk marinade and grilled to perfection.

Paired with a tangy mango chutney, these skewers are full of bold flavors and make a delightful appetizer or main course for your summer dining.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/2 tsp ground turmeric
• Salt and pepper to taste
• 1/2 cup mango chutney
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine coconut milk, curry paste, ginger, soy sauce, brown sugar, lime juice, turmeric, salt, and pepper.
2. Add the chicken cubes to the marinade and mix well. Refrigerate for at least 1 hour (or up to overnight).
3. Preheat the grill to medium-high heat. Thread the marinated chicken onto the skewers.
4. Grill the skewers for 5–7 minutes per side, or until the chicken is cooked through and lightly charred.
5. Serve the skewers with a side of mango chutney for dipping.

These coconut-curry chicken skewers are packed with flavor and offer a perfect balance of creamy coconut and aromatic spices.

The sweet mango chutney adds a nice contrast, making each bite irresistible. Pair with a light beer or a chilled Sauvignon Blanc to complement the tropical flavors.

Grilled Shrimp Tacos with Chipotle-Lime Crema

These grilled shrimp tacos are bursting with flavor, with smoky grilled shrimp topped with a creamy, tangy chipotle-lime crema.

The tacos are finished with fresh salsa and avocado, creating a perfect bite that’s both smoky, creamy, and refreshing.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 cup fresh salsa (store-bought or homemade)
  For the chipotle-lime crema:
• 1/2 cup sour cream
• 1 tbsp mayonnaise
• 1 chipotle pepper in adobo sauce, minced
• Juice of 1 lime
• Salt to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the shrimp with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
3. Grill the shrimp for 2–3 minutes per side, until they turn pink and are cooked through.
4. While the shrimp cooks, make the chipotle-lime crema by mixing together sour cream, mayonnaise, chipotle pepper, lime juice, and salt in a bowl.
5. Warm the corn tortillas on the grill for 1-2 minutes.
6. To assemble the tacos, place a few grilled shrimp on each tortilla, then top with salsa, avocado slices, and a drizzle of chipotle-lime crema.

These grilled shrimp tacos are flavorful, easy to prepare, and perfect for a summer fiesta.

The smoky, spicy shrimp paired with the tangy, creamy chipotle-lime crema creates a delicious contrast of flavors. Enjoy with a refreshing margarita or a cold beer.