25+ Mouthwatering Summer Savory Recipes You Need to Try

Summer is the season of long days, sunny skies, and of course, delicious food.

When the weather heats up, there’s nothing better than indulging in fresh, savory dishes that make the most of the season’s produce.

Whether you’re planning a casual barbecue, a picnic, or a simple weeknight dinner, summer recipes are all about balancing bold flavors with light, refreshing ingredients.

In this post, we’ve curated a list of over 25+ savory recipes to satisfy every craving.

From juicy grilled meats and smoky vegetables to fresh salads and light pasta dishes, these recipes will help you embrace the best flavors of summer.

Whether you’re a fan of spicy, savory, or herb-infused dishes, you’ll find something to inspire your next summer meal.

So grab your apron and get ready to dive into the vibrant world of savory summer cooking—these 25+ recipes are the perfect way to enjoy the season’s bounty!

25+ Mouthwatering Summer Savory Recipes You Need to Try

Summer is the perfect time to experiment with fresh, seasonal ingredients and try out new savory recipes.

With over 25+ delicious options in this list, you have plenty of inspiration to make the most of every sunny day.

Whether you’re firing up the grill, preparing a quick and light salad, or enjoying a filling one-pan dinner, these savory dishes will elevate your summer meals.

The beauty of summer cooking lies in the variety of flavors and textures you can bring to the table, all while keeping things light and vibrant.

Grilled Peach and Burrata Salad with Basil Vinaigrette

This vibrant summer salad is a delightful balance of smoky, creamy, and tangy flavors.

Juicy peaches are lightly grilled to bring out their natural sweetness, then paired with rich burrata cheese and a fresh basil vinaigrette. It’s a sophisticated yet simple dish, ideal for outdoor gatherings or a refreshing lunch.

Ingredients:

• 3 ripe peaches, halved and pitted
• 1 tablespoon olive oil
• 1 ball of burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup toasted pine nuts
• Salt and pepper to taste

For the Basil Vinaigrette:

• 1/2 cup fresh basil leaves
• 1 garlic clove
• 1/4 cup olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan over medium heat. Brush peach halves with olive oil.
2. Grill peaches for 2–3 minutes per side, until grill marks appear and the fruit softens slightly.
3. In a blender, combine basil, garlic, olive oil, vinegar, salt, and pepper. Blend until smooth.
4. Arrange greens on a platter. Top with grilled peaches, torn burrata, and toasted pine nuts.
5. Drizzle with basil vinaigrette and season with salt and pepper to taste.

This salad is a show-stopper—light yet satisfying.

The creaminess of burrata complements the smoky-sweet peaches, while the vinaigrette adds a fresh, herbal kick. Serve it as a starter or add grilled chicken or prosciutto for a heartier dish.

Summer Corn and Zucchini Fritters with Herbed Yogurt Sauce

These golden fritters are the definition of summer comfort food. Sweet corn and tender zucchini come together in crisp patties that are perfect for brunch, a backyard side dish, or even a vegetarian main.

The herbed yogurt sauce adds a creamy, tangy contrast that makes every bite irresistible.

Ingredients:

• 1 cup fresh corn kernels (from about 2 ears)
• 1 cup grated zucchini, squeezed dry
• 1/2 cup chopped scallions
• 2 eggs
• 1/3 cup flour
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for frying

For the Herbed Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a bowl, mix corn, zucchini, scallions, eggs, flour, Parmesan, salt, and pepper until combined.
2. Heat a thin layer of olive oil in a skillet over medium heat.
3. Drop heaping tablespoons of batter into the skillet. Flatten slightly and cook for 2–3 minutes per side until golden brown.
4. Mix all sauce ingredients in a separate bowl.
5. Serve fritters warm with a dollop of herbed yogurt sauce.

Crispy on the outside and tender on the inside, these fritters are a seasonal favorite.

The natural sweetness of the corn and zucchini pairs perfectly with the brightness of the dill yogurt. They’re versatile, easy to make, and a great way to celebrate summer produce.

Spicy Shrimp Tacos with Mango Slaw

These bold and flavorful shrimp tacos are a summer hit, bringing together heat, crunch, and a touch of tropical sweetness.

The juicy shrimp are tossed in a smoky spice mix and pan-seared, then topped with a crisp mango slaw that balances the heat beautifully.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• Corn tortillas, for serving

For the Mango Slaw:

• 1 cup shredded red cabbage
• 1 mango, julienned
• 1/4 cup chopped cilantro
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Toss shrimp with olive oil, paprika, chili powder, cayenne, salt, and pepper.
2. Heat a skillet over medium-high heat and cook shrimp for 2–3 minutes per side until opaque.
3. In a bowl, combine cabbage, mango, cilantro, lime juice, olive oil, and salt. Toss well.
4. Warm tortillas, then fill with shrimp and top with mango slaw.

These tacos are a flavor-packed feast, perfect for a casual summer dinner.

The heat from the shrimp is balanced by the cool, sweet crunch of the mango slaw, making each bite refreshing and satisfying. They’re easy to customize and guaranteed to be a crowd-pleaser at any summer cookout.

Caprese Stuffed Avocados

This simple and elegant dish combines the creamy richness of avocados with the bright, refreshing flavors of a classic Caprese salad.

It’s a quick and healthy lunch or side dish that’s both filling and packed with nutrients. The ripe avocado acts as the perfect vessel for the tangy mozzarella and juicy tomatoes, topped with a drizzle of balsamic glaze for extra flavor.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze
• Salt and pepper to taste

Instructions:

1. Gently scoop out some of the avocado flesh to create more space for the filling.
2. In a bowl, combine cherry tomatoes, mozzarella, and basil. Season with salt and pepper.
3. Stuff the avocado halves with the tomato mixture.
4. Drizzle with balsamic glaze and serve immediately.

The creamy avocado balances the sharpness of the tomatoes and mozzarella, making this dish a satisfying yet light summer option.

The addition of balsamic glaze elevates the flavor profile with a hint of sweetness and acidity. These stuffed avocados are a perfect starter for any summer meal or a healthy snack.

Grilled Chicken with Mango and Avocado Salsa

This grilled chicken dish, topped with a vibrant mango and avocado salsa, is the ultimate summer entrée.

The salsa’s combination of sweet mango, creamy avocado, and zesty lime creates a refreshing contrast to the smoky grilled chicken, making it an ideal meal for warm evenings.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Mango and Avocado Salsa:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill chicken for 6–8 minutes per side, or until fully cooked.
4. Meanwhile, prepare the salsa by combining mango, avocado, red onion, cilantro, lime juice, salt, and pepper in a bowl.
5. Serve the grilled chicken topped with the mango and avocado salsa.

The grilled chicken’s smoky flavor is beautifully enhanced by the sweet and tangy salsa.

This dish is light yet filling, bursting with summer’s best ingredients. Perfect for a barbecue or a weeknight dinner, it offers both a fresh and satisfying meal option.

Lemon Herb Roasted Potatoes

These crispy roasted potatoes, flavored with fresh herbs and a zesty lemon finish, are the perfect side dish to complement any summer meal.

Their golden, crispy exterior gives way to a soft, fluffy interior, while the lemon adds a burst of brightness. Simple yet flavorful, these potatoes are sure to be a crowd favorite.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the potatoes with olive oil, thyme, rosemary, lemon zest, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30–40 minutes, or until the potatoes are golden and crispy, flipping halfway through.
5. Once out of the oven, drizzle with lemon juice and season with additional salt if needed.

These roasted potatoes are the perfect combination of crispy and tender, with the earthy flavors of rosemary and thyme enhanced by the brightness of fresh lemon.

They pair beautifully with grilled meats or seafood, or can be served on their own as a delicious and satisfying side.

Grilled Veggie and Halloumi Skewers

These grilled veggie and halloumi skewers are perfect for summer cookouts, offering a delicious combination of smoky vegetables and savory, crispy cheese.

The halloumi retains its firm texture when grilled, providing a hearty bite that complements the sweetness of the vegetables. Ideal for vegetarians or anyone looking for a lighter, flavorful alternative at the grill.

Ingredients:

• 1 block of halloumi cheese, cut into cubes
• 1 zucchini, sliced into thick rounds
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Preheat the grill to medium-high heat.
2. Thread halloumi cubes, zucchini, bell pepper, onion, and cherry tomatoes onto skewers.
3. Brush the skewers with olive oil and sprinkle with oregano, salt, and pepper.
4. Grill for 5–7 minutes, turning occasionally, until vegetables are tender and halloumi is golden and slightly crispy.
5. Remove from the grill and drizzle with lemon juice before serving.

The halloumi’s satisfying texture pairs beautifully with the charred vegetables, and the lemon adds a refreshing touch.

These skewers are a great option for a light lunch or dinner, and they’re also perfect as a side dish at a summer BBQ. Enjoy the smoky, salty, and tangy flavors in every bite!

Tomato Basil Tart with Puff Pastry

This tomato basil tart combines the sweetness of ripe summer tomatoes with fresh basil and creamy cheese on a flaky puff pastry crust.

It’s a simple yet stunning dish that works as an appetizer, light lunch, or dinner. The savory filling and buttery crust make it a crowd-pleaser at any summer gathering.

Ingredients:

• 1 sheet puff pastry (thawed if frozen)
• 2 cups cherry tomatoes, halved
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a baking sheet lined with parchment paper.
3. In a bowl, mix ricotta cheese, Parmesan, basil, salt, and pepper.
4. Spread the ricotta mixture evenly over the center of the pastry, leaving a border around the edges.
5. Arrange halved cherry tomatoes on top of the cheese mixture.
6. Fold the edges of the pastry over the filling, brushing the edges with beaten egg for a golden finish.
7. Drizzle the olive oil over the tomatoes and bake for 20–25 minutes, or until the pastry is golden and puffed.
8. Garnish with additional basil before serving.

This tart is a perfect balance of creamy, tangy, and savory flavors, with a flaky, buttery pastry base that enhances the fresh summer ingredients.

It’s a great way to showcase the season’s best tomatoes and is sure to impress guests at any gathering.

Crispy Baked Falafel with Tahini Sauce

Falafel is a savory, crispy delight that’s perfect for summer meals. This baked version is healthier than the traditional fried kind but still packs the same incredible flavor.

Paired with a creamy tahini sauce, it’s a satisfying and flavorful option for a light dinner or a fun appetizer at a summer party.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons flour
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (or more for desired consistency)
• 1 garlic clove, minced
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a food processor, combine chickpeas, parsley, cilantro, garlic, cumin, coriander, paprika, cayenne, flour, olive oil, salt, and pepper. Pulse until a thick dough forms.
3. Shape the dough into small balls or patties and place them on the prepared baking sheet.
4. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
5. For the tahini sauce, whisk together tahini, lemon juice, water, garlic, and salt until smooth.
6. Serve the falafel warm with a drizzle of tahini sauce.

These baked falafel are crispy on the outside and tender on the inside, packed with aromatic spices and herbs.

The creamy tahini sauce adds a rich, nutty flavor that complements the falafel perfectly. This dish is perfect for serving with pita bread, fresh veggies, or as part of a mezze spread.

Crispy Spicy Chickpea Salad

This light yet filling salad is a perfect way to enjoy summer’s bounty with a bit of heat.

Crispy roasted chickpeas add crunch and flavor, while the fresh veggies and tangy dressing provide a refreshing balance. It’s a healthy and satisfying meal that can be enjoyed on its own or paired with grilled meats.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Salad:

• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss chickpeas with olive oil, paprika, cayenne, garlic powder, salt, and pepper.
3. Spread chickpeas in a single layer on the baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until crispy.
4. In a large bowl, combine mixed greens, cucumber, tomatoes, onion, and feta.
5. In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper to make the dressing.
6. Toss the salad with the dressing and top with the roasted chickpeas.

This salad is a great way to get your greens and protein in one satisfying dish.

The spicy chickpeas bring a satisfying crunch and heat, while the fresh vegetables and feta offer a cool, creamy contrast. A perfect summer lunch or side dish for any meal!

Grilled Fish Tacos with Lime-Cilantro Slaw

These light and flavorful fish tacos are perfect for a summer meal by the water.

Grilled fish fillets are topped with a tangy lime-cilantro slaw and wrapped in soft tortillas for a satisfying bite. The slaw adds a creamy crunch that pairs beautifully with the smoky fish.

Ingredients:

• 4 white fish fillets (such as cod, tilapia, or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Corn tortillas, for serving

For the Lime-Cilantro Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the fish fillets with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill the fish for 3–4 minutes per side, until cooked through and flaky.
4. In a bowl, combine cabbage, cilantro, lime juice, mayonnaise, honey, salt, and pepper to make the slaw.
5. Warm the corn tortillas on the grill for 1–2 minutes.
6. Assemble the tacos by placing grilled fish on the tortillas and topping with the lime-cilantro slaw.

These tacos are fresh, flavorful, and easy to make—perfect for a casual summer dinner.

The fish is perfectly complemented by the zesty slaw, creating a dish that’s light yet full of flavor. Ideal for a weekend BBQ or a quick weekday meal!

Summer Tomato and Cucumber Gazpacho

A chilled soup made from the freshest summer vegetables, this gazpacho is light, refreshing, and full of bright flavors.

The cool, creamy texture and the tangy taste of tomatoes and cucumbers make this a perfect appetizer or side dish on a hot summer day.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/4 cup red onion, chopped
• 2 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a blender or food processor, combine tomatoes, cucumber, red pepper, onion, and garlic. Blend until smooth.
2. Add olive oil, vinegar, lemon juice, salt, and pepper, and blend again until well combined.
3. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
4. Serve cold, garnished with fresh basil.

This gazpacho is the ultimate summer soup—refreshing, healthy, and easy to make.

It’s the perfect dish to enjoy when the temperatures soar, offering a cool, savory option that showcases the best of fresh, in-season tomatoes and cucumbers. Serve as a starter or enjoy it on its own for a light, satisfying meal.

Grilled Shrimp and Pineapple Skewers

These sweet and savory shrimp and pineapple skewers are a delightful balance of smoky, juicy shrimp and caramelized pineapple.

Grilled to perfection, the combination of shrimp and tropical fruit makes for an irresistible summer dish that’s perfect for a barbecue or a beach picnic.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ripe pineapple, peeled and cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, honey, smoked paprika, garlic powder, salt, and pepper.
3. Thread shrimp and pineapple chunks onto skewers, alternating between shrimp and pineapple.
4. Brush the skewers with the marinade and grill for 2–3 minutes per side until shrimp are cooked through and the pineapple is lightly charred.
5. Remove from the grill and garnish with fresh cilantro before serving.

These skewers are an explosion of flavors—sweet, smoky, and slightly tangy from the pineapple.

The shrimp takes on the perfect char from the grill, and the honey glaze creates a gorgeous caramelized finish. Serve these skewers with a side of rice or a crisp salad for a complete summer meal.

Zucchini and Corn Frittata

This zucchini and corn frittata is a light yet satisfying dish, bursting with the flavors of summer vegetables.

The eggs create a soft, custardy base, while the zucchini and corn add a lovely texture and sweetness. It’s perfect for breakfast, brunch, or even a light dinner on a warm summer day.

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 cup fresh corn kernels (from 1 ear of corn)
• 1/2 cup red bell pepper, diced
• 6 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk or cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large ovenproof skillet over medium heat. Add zucchini and bell pepper, cooking for 5–7 minutes until softened.
3. Add the corn to the skillet and cook for an additional 2–3 minutes until tender.
4. In a bowl, whisk together eggs, milk, Parmesan, salt, and pepper.
5. Pour the egg mixture over the vegetables in the skillet, stirring to evenly distribute. Let cook on the stove for 2–3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 12–15 minutes until the eggs are fully set and golden.
7. Garnish with fresh basil before serving.

This frittata is a great way to enjoy the season’s best vegetables, all while keeping things light and fresh. It’s simple to make and perfect for any meal of the day.

The combination of zucchini and corn provides both texture and sweetness, while the Parmesan adds a savory touch.

Garlic Herb Grilled Pork Tenderloin

This garlic herb grilled pork tenderloin is a juicy, flavorful, and tender option for your summer barbecue.

Marinated in a fragrant garlic, herb, and lemon mixture, the pork develops a deep, savory flavor with a hint of citrus. It’s the perfect main dish for a summer feast.

Ingredients:

• 1 lb pork tenderloin
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine minced garlic, olive oil, thyme, rosemary, lemon zest, lemon juice, salt, and pepper.
2. Rub the marinade over the pork tenderloin, making sure it’s well coated. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat the grill to medium-high heat.
4. Grill the pork tenderloin for 20–25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
5. Let the pork rest for 5–10 minutes before slicing and serving.

This grilled pork tenderloin is a crowd-pleaser with its tender texture and aromatic herb marinade.

The citrusy lemon brightens the rich flavors of the pork, while the garlic and herbs give it an extra punch. Serve it with roasted vegetables or a fresh salad for a complete and satisfying summer meal.

Roasted Red Pepper and Hummus Stuffed Pitas

These roasted red pepper and hummus stuffed pitas are a quick and healthy lunch or snack, packed with fresh flavors and creamy texture.

The roasted red peppers bring a smoky sweetness, while the hummus provides a creamy, garlicky base that pairs perfectly with crisp veggies. Easy to prepare and full of taste!

Ingredients:

• 4 whole wheat pita pockets
• 1/2 cup hummus (store-bought or homemade)
• 1 roasted red pepper, sliced (or jarred roasted red peppers)
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Cut the pita pockets in half to create pockets.
2. Spread a generous amount of hummus inside each pita half.
3. Stuff the pita with roasted red pepper slices, cucumber, red onion, and crumbled feta cheese.
4. Garnish with fresh parsley and season with salt and pepper to taste.
5. Serve immediately or refrigerate for later.

These stuffed pitas are a satisfying and nutritious meal, combining fresh vegetables, creamy hummus, and a hint of feta cheese for a Mediterranean-inspired lunch.

The roasted red peppers add a smoky richness, making each bite a flavor-packed delight.

Crispy Sweet Potato Wedges with Garlic Aioli

These crispy sweet potato wedges are roasted to perfection, with a golden, crunchy exterior and a soft, creamy interior.

Paired with a garlicky aioli for dipping, they make for a delicious appetizer or side dish that’s perfect for summer grilling or casual gatherings.

Ingredients:

• 2 large sweet potatoes, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Garlic Aioli:

• 1/4 cup mayonnaise
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the wedges in a single layer on the baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
5. While the wedges bake, mix the aioli ingredients together in a small bowl.
6. Serve the sweet potato wedges with the garlic aioli for dipping.

The crispy sweet potato wedges are both savory and sweet, while the garlic aioli adds a creamy, zesty kick.

This simple yet flavorful side dish pairs wonderfully with grilled meats or can be enjoyed as a standalone snack.

Spinach and Ricotta Stuffed Portobello Mushrooms

These spinach and ricotta stuffed Portobello mushrooms make a savory, satisfying dish that’s perfect for a light dinner or as a side.

The earthy mushrooms are filled with a creamy spinach and ricotta mixture, then baked until golden and bubbly. A perfect option for a low-carb summer meal.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle the mushroom caps with olive oil and season with salt and pepper. Place them gill-side up on a baking sheet.
3. In a pan over medium heat, sauté the chopped spinach until wilted, about 2–3 minutes. Let it cool slightly.
4. In a bowl, combine the sautéed spinach with ricotta cheese, Parmesan, garlic powder, salt, and pepper.
5. Stuff each mushroom cap with the spinach and ricotta mixture.
6. Bake for 20–25 minutes, until the mushrooms are tender and the stuffing is golden and bubbly.
7. Garnish with fresh parsley before serving.

These stuffed mushrooms are bursting with flavor and make for a healthy, satisfying meal.

The creamy spinach and ricotta filling complements the rich, earthy flavor of the Portobello mushrooms. It’s a fantastic vegetarian option for a summer dinner or as a flavorful side dish.

Crispy Eggplant Parmesan Stacks

These crispy eggplant Parmesan stacks offer a fresh twist on the classic dish, perfect for a summer meal.

Layers of crispy, breaded eggplant are stacked with marinara sauce and melted mozzarella, all baked until golden and bubbly. It’s a lighter alternative to the traditional fried version and makes a great main or side dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 large eggs, beaten
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil for garnish
• Olive oil for drizzling
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine breadcrumbs, Parmesan, salt, and pepper.
3. Dip each eggplant slice into the beaten eggs, then coat in the breadcrumb mixture.
4. Arrange the breaded eggplant slices on the baking sheet and drizzle with olive oil.
5. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
6. To assemble, layer the crispy eggplant slices with marinara sauce and shredded mozzarella cheese.
7. Bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil and serve.

These eggplant Parmesan stacks are crispy on the outside and tender on the inside, with a rich tomato sauce and melty mozzarella.

This lighter version is perfect for a summer dinner and makes an excellent vegetarian main or side dish.

Charred Corn and Avocado Salad with Cilantro-Lime Dressing

This corn and avocado salad is the perfect side dish for any summer meal, bringing together sweet, charred corn, creamy avocado, and a zesty cilantro-lime dressing.

It’s refreshing, light, and packed with flavor, making it a great addition to your BBQ or picnic spread.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Cilantro-Lime Dressing:

• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Grill the corn for 10–12 minutes, turning occasionally, until charred and tender.
3. Once cooled slightly, slice the kernels off the cob and place in a large mixing bowl.
4. Add the diced avocados, red onion, and cilantro to the bowl.
5. In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt, and pepper.
6. Pour the dressing over the salad and toss gently to combine.
7. Season with additional salt and pepper to taste, and serve immediately.

The sweetness of the grilled corn complements the creaminess of the avocado, while the cilantro-lime dressing brings a burst of freshness to the dish.

This salad is a perfect side for grilled meats or a light lunch on a warm day.

Spicy Grilled Chicken Thighs with Mango Salsa

These spicy grilled chicken thighs are bursting with bold flavors, thanks to a zesty marinade and the refreshing sweetness of homemade mango salsa.

The smoky chicken is balanced perfectly by the tangy salsa, making this dish ideal for a summer BBQ or an easy weeknight dinner.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 small jalapeño, seeded and finely chopped (optional)
• Salt to taste

Instructions:

1. In a bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper to create the marinade.
2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to develop.
3. Preheat the grill to medium-high heat.
4. Grill the chicken thighs for 6–8 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C).
5. While the chicken is grilling, combine mango, red onion, cilantro, lime juice, jalapeño, and salt in a bowl to make the salsa.
6. Once the chicken is cooked, top each thigh with a generous spoonful of mango salsa before serving.

The spicy, smoky chicken pairs beautifully with the cool, sweet mango salsa.

This dish is bursting with vibrant, fresh flavors, making it an ideal choice for a light, yet satisfying, summer meal.

Grilled Veggie and Quinoa Stuffed Bell Peppers

These grilled veggie and quinoa stuffed bell peppers are a healthy, satisfying dish that’s perfect for a summer dinner.

The roasted bell peppers are filled with a savory mixture of quinoa, grilled veggies, and fresh herbs, creating a light yet hearty meal full of flavor and texture.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium heat.
2. Toss the zucchini, yellow squash, and red onion in olive oil, oregano, garlic powder, salt, and pepper.
3. Grill the vegetables for 8–10 minutes, turning occasionally until softened and slightly charred.
4. In a large bowl, combine the cooked quinoa and grilled vegetables, mixing well.
5. Stuff the bell peppers with the quinoa and veggie mixture, pressing down gently to pack it in.
6. Grill the stuffed peppers for 10–12 minutes until the peppers are tender and slightly charred.
7. Top with crumbled feta cheese and fresh parsley before serving.

These grilled veggie and quinoa stuffed peppers are a healthy and filling dish, perfect for a vegetarian main or a side to accompany grilled meats.

The combination of grilled vegetables and quinoa provides a savory base, while the feta adds a creamy, salty finish.

Crispy Chicken Caesar Wraps

These crispy chicken Caesar wraps are a fresh take on a classic, offering crispy, crunchy chicken in a light, creamy Caesar dressing, all wrapped up in a soft tortilla.

Perfect for a summer picnic, lunch, or dinner, these wraps are packed with flavor and texture, making them a crowd-pleasing dish.

Ingredients:

• 2 chicken breasts, cut into strips
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons olive oil
• 1 cup romaine lettuce, chopped
• 1/4 cup Caesar dressing
• 4 large flour tortillas
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow bowl, mix panko breadcrumbs and Parmesan cheese. Season with salt and pepper.
3. Dip each chicken strip into the beaten egg, then coat in the breadcrumb mixture.
4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken strips for 3–4 minutes per side, until golden brown and crispy.
5. In a large bowl, toss the chopped romaine lettuce with Caesar dressing.
6. To assemble, place a few crispy chicken strips onto each tortilla, top with dressed lettuce, and roll up tightly to form wraps.
7. Slice the wraps in half and serve.

These crispy chicken Caesar wraps are the perfect combination of crunchy chicken, fresh greens, and a creamy dressing, all wrapped in a soft tortilla.

Ideal for a quick lunch or dinner, these wraps are sure to satisfy with minimal effort!

Lemon Herb Grilled Salmon with Asparagus

This lemon herb grilled salmon with asparagus is a light, healthy, and flavorful meal, ideal for warm summer nights.

The tender salmon is marinated in a zesty lemon herb mixture and grilled alongside asparagus for a well-rounded, fresh meal that’s simple to prepare yet full of flavor.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• Olive oil for drizzling

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, thyme, rosemary, salt, and pepper.
3. Rub the salmon fillets with the lemon herb mixture and let them marinate for at least 15 minutes.
4. Drizzle the asparagus with olive oil and season with salt and pepper.
5. Grill the salmon for 4–5 minutes per side until cooked through and flakey.
6. Grill the asparagus for 5–7 minutes, turning occasionally until tender and lightly charred.
7. Serve the grilled salmon alongside the asparagus, garnished with extra lemon slices.

This grilled salmon is perfectly balanced with the fresh herbs and citrusy marinade, while the asparagus adds a smoky crunch.

It’s a healthy, easy-to-make dish that’s perfect for a light summer dinner.