Top 10 Summer Dinner Recipes to Keep You Cool & Satisfied

Summer evenings herald warm breezes, golden sunsets, and the best opportunity to eat light, invigorating food that won’t weigh you down. If you’re in search of inspiration, we have you covered with our top 10 summer dinner recipes. From fresh and zesty to smoky and spicy, these dishes are filled with the best flavors of summer.

From a zippy salad to grilled standbys, these recipes will make your summer eating unforgettable. Whether you’re serving the whole family, having friends over in the backyard or it’s just for yourself, there’s something for everyone here.

Mediterranean Grilled Chicken Salad🥗🍋🔥

Mediterranean Grilled Chicken Salad 🥗🍋🔥 (Summer Dinner Recipe)

A vibrant, protein-packed salad bursting with fresh veggies, tangy feta, briny olives, and zesty lemon-herb dressing. Perfect for meal prep, lunches, or a light dinner!

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Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts (or thighs)
• 6 cups mixed greens (romaine, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1 English cucumber, sliced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley or mint, chopped
• ¼ cup roasted red peppers, sliced (optional)
• 1 avocado, sliced (optional)

For the Marinade/Dressing:

• ⅓ cup olive oil
• Juice of 1 lemon (3 tbsp)
• 2 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp honey or maple syrup
• 1 tsp Dijon mustard
• ½ tsp salt
• ½ tsp black pepper

Optional Add-Ins:

• Chickpeas, quinoa, or grilled zucchini
• Artichoke hearts
• Pepperoncini
• Toasted pine nuts

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Instructions

1. Marinate the Chicken:

• Whisk together olive oil, lemon juice, garlic, oregano, honey, Dijon, salt, and pepper. Reserve ¼ cup for dressing.
• Pound chicken to even thickness, coat in remaining marinade, and refrigerate 30+ minutes (or overnight).

1. Grill the Chicken:

• Preheat grill or grill pan to medium-high. Remove chicken from marinade and grill 6-8 minutes per side until internal temp reaches 165°F (75°C). Let rest 5 minutes, then slice.

1. Assemble Salad:

• Toss greens, tomatoes, cucumber, onion, olives, red peppers, and herbs in a large bowl.
• Top with sliced chicken, avocado, and feta. Drizzle with reserved dressing.

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Tips & Variations 🌟

• Meal Prep: Store components separately; assemble fresh. Chicken stays juicy for 3-4 days.
• Vegan Option: Skip chicken/feta or use marinated chickpeas + vegan cheese.
• Grilled Veggies: Add charred zucchini, bell peppers, or eggplant.
• Shortcut: Use store-bought rotisserie chicken and lemon vinaigrette.
• Gluten-Free: Naturally GF—double-check marinade ingredients.

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Serving Ideas

• Stuff into pita pockets with hummus.
• Serve with warm pita bread and tzatziki.
• Pair with a crisp white wine like Sauvignon Blanc.

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Zucchini Noodles with Pesto 🥒🍝🌿

Zucchini Noodles with Pesto (Zoodles) 🥒🍝🌿

A light, fresh, and low-carb twist on pasta! Tender zucchini noodles tossed in vibrant homemade basil pesto—ready in 15 minutes and bursting with summer flavors.

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Ingredients

For the Zoodles:

• 4 medium zucchini (spiralized into noodles)
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 cup halved cherry tomatoes, grilled chicken, or shrimp

For the Pesto:

• 2 cups fresh basil leaves
• ⅓ cup (50g) pine nuts (or walnuts/almonds)
• ½ cup grated Parmesan cheese (or nutritional yeast for vegan)
• 2 garlic cloves
• Juice of ½ lemon
• ½ cup olive oil
• Salt and pepper to taste

Optional Garnish:

• Extra Parmesan, red pepper flakes, or basil leaves

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Instructions

1. Prep Zoodles:

• Spiralize zucchini into noodles. Toss with a pinch of salt and let sit 5-10 minutes to draw out moisture. Pat dry with a paper towel.

1. Make Pesto:

• In a food processor, blend basil, pine nuts, Parmesan, garlic, and lemon juice until smooth. Slowly drizzle in olive oil while blending. Season with salt and pepper.

1. Cook Zoodles:

• Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté 2-3 minutes until just tender (avoid overcooking).

1. Combine:

• Toss zoodles with pesto (start with ½ cup, add more to taste). Mix in cherry tomatoes or protein if using.

1. Serve:

• Plate immediately, garnish with Parmesan, red pepper flakes, or fresh basil.

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Tips & Variations 🌟

• No Spiralizer? Use a vegetable peeler to make zucchini ribbons.
• Meal Prep: Store pesto and zoodles separately; assemble fresh to avoid sogginess.
• Vegan: Use nutritional yeast and omit Parmesan.
• Extra Protein: Add chickpeas, grilled shrimp, or tofu.
• Nut-Free: Substitute pine nuts with sunflower seeds.
• Creamy Pesto: Stir in 2 tbsp Greek yogurt or avocado.

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Asian Sesame Salmon Bowls🍣🥢✨

Asian Sesame Salmon Bowls 🍣🥢✨

A vibrant, nutrient-packed bowl featuring tender sesame-glazed salmon, fluffy rice, crunchy veggies, and a creamy spicy mayo drizzle. Perfect for a quick weeknight dinner or meal prep!

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Ingredients

Salmon & Marinade

• 4 salmon fillets (skin-on or off)
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey (or maple syrup)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional, for heat)
• 2 tbsp sesame seeds (for coating)

Bowls

• 2 cups cooked jasmine or brown rice
• 1 cup edamame, shelled
• 1 cucumber, thinly sliced or spiralized
• 1 carrot, julienned or shredded
• 1 avocado, sliced
• 2 radishes, thinly sliced
• Pickled ginger (optional, for garnish)
• Green onions, chopped

Spicy Mayo Drizzle

• ¼ cup mayo (or vegan mayo)
• 1 tbsp sriracha
• 1 tsp lime juice

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Instructions

1. Marinate the Salmon:

• Whisk soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and sriracha. Pour over salmon and marinate 15-30 minutes.

1. Cook the Salmon:

• Heat a skillet over medium-high. Remove salmon from marinade (reserve marinade). Sear salmon 3-4 minutes per side until caramelized and cooked through. Sprinkle with sesame seeds.
• Simmer reserved marinade in a small pan for 2-3 minutes to thicken into a glaze.

1. Prep Veggies & Rice:

• Cook rice according to package. Blanch edamame in boiling water for 2 minutes, then drain.

1. Make Spicy Mayo:

• Mix mayo, sriracha, and lime juice. Thin with water if needed.

1. Assemble Bowls:

• Layer rice, salmon, cucumber, carrot, avocado, radishes, and edamame. Drizzle with spicy mayo and sesame glaze. Garnish with green onions and pickled ginger.

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Tips & Variations 🌟

• Meal Prep: Store components separately; reheat salmon gently.
• Vegan Option: Use marinated tofu or tempeh instead of salmon.
• Extra Crunch: Add seaweed salad, crispy shallots, or crushed peanuts.
• No Rice? Use quinoa, cauliflower rice, or soba noodles.
• Air Fryer Salmon: Cook at 375°F (190°C) for 8-10 minutes.

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Flavor Boosters

• Miso Glaze: Add 1 tbsp white miso paste to the marinade.
• Citrus Zest: Add lime or orange zest to the spicy mayo.
• Furikake: Sprinkle Japanese seasoning over the bowl.

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Serving Ideas

• Pair with miso soup or a side of kimchi.
• Serve with a cold Asian beer or green tea.

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Caprese Stuffed Portobello Mushrooms🍄🍅🧀

Caprese Stuffed Portobello Mushrooms 🍄🍅🧀

A savory, low-carb twist on the classic Caprese salad! Meaty portobello mushrooms are stuffed with juicy tomatoes, melty mozzarella, and fresh basil, then drizzled with balsamic glaze for a gourmet appetizer or light meal.

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Ingredients

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella (ciliegine or diced)
• ¼ cup fresh basil leaves, chopped (+ extra for garnish)
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp balsamic glaze (plus extra for serving)
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. Prep the Mushrooms:

• Preheat oven to 375°F (190°C).
• Gently wipe mushrooms clean with a damp cloth. Remove stems and scrape out gills with a spoon.

1. Season & Pre-Bake:

• Brush mushrooms inside and out with 2 tbsp olive oil. Season with salt, pepper, and oregano.
• Place on a parchment-lined baking sheet, gill-side up. Bake for 8-10 minutes to soften.

1. Make the Filling:

• In a bowl, toss tomatoes, mozzarella, basil, garlic, 1 tbsp olive oil, salt, and pepper.

1. Stuff & Bake:

• Divide filling evenly into mushroom caps. Drizzle with balsamic glaze.
• Bake 12-15 minutes until cheese melts and mushrooms are tender.

1. Serve:

• Garnish with fresh basil and an extra drizzle of balsamic glaze.

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Tips & Variations 🌟

• Crispy Topping: Sprinkle with Parmesan or panko before baking.
• Vegan Option: Use plant-based mozzarella and skip cheese.
• Protein Boost: Add cooked quinoa or crumbled sausage to the filling.
• Grill Instead: Cook mushrooms on a medium grill for smoky flavor.
• Meal Prep: Stuff mushrooms ahead and refrigerate; bake fresh before serving.

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Serving Ideas

• Pair with a crisp arugula salad and crusty bread.
• Serve as an elegant starter for Italian-themed dinners.
• Drizzle with pesto for an herby twist.

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Shrimp Tacos with Mango Salsa 🌮🍤🥭

Shrimp Tacos with Mango Salsa 🌮🍤🥭

A tropical twist on taco night! Juicy, spicy shrimp paired with sweet-and-zesty mango salsa, all wrapped in warm tortillas. Ready in 20 minutes for a fresh, vibrant meal!

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Ingredients

Shrimp

• 1 lb (450g) large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne pepper (optional, for heat)
• Juice of 1 lime

Mango Salsa

• 1 ripe mango, diced
• ½ red bell pepper, diced
• ¼ cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp honey (optional, for sweetness)
• Salt to taste

Assembly

• 8 small flour or corn tortillas (warmed)
• 1 cup shredded purple cabbage or slaw mix
• ½ avocado, sliced (optional)
• Lime crema (mix ¼ cup sour cream + 1 tbsp lime juice)
• Crumbled cotija or feta cheese (optional)

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Instructions

1. Marinate Shrimp:

• Pat shrimp dry. Toss with olive oil, chili powder, paprika, cumin, garlic powder, salt, cayenne, and lime juice. Let sit 10-15 minutes.

1. Make Mango Salsa:

• Combine mango, bell pepper, red onion, jalapeño, cilantro, lime juice, honey (if using), and salt. Chill until ready to serve.

1. Cook Shrimp:

• Heat a skillet or grill pan over medium-high. Cook shrimp 2-3 minutes per side until pink and slightly charred.

1. Assemble Tacos:

• Layer tortillas with cabbage, shrimp, mango salsa, avocado, and a drizzle of lime crema. Sprinkle with cheese and extra cilantro.

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Tips & Variations 🌟

• Grill Option: Skewer shrimp and grill for smoky flavor.
• No Mango? Substitute with pineapple or peach.
• Spicy Kick: Add a dash of hot sauce to the crema or salsa.
• Gluten-Free: Use corn tortillas.
• Vegan: Swap shrimp for grilled cauliflower or chickpeas; skip cheese.
• Meal Prep: Prep salsa and slaw ahead; cook shrimp fresh.

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Serving Ideas

• Pair with chips and guacamole or Mexican street corn.
• Serve with a mango margarita or iced hibiscus tea.
• Add a side of cilantro-lime rice or black beans.

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Grilled Vegetable and Halloumi Kebabs 🍢🧀🔥

Grilled Vegetable and Halloumi Kebabs 🍢🧀🔥

A vibrant, smoky-sweet dish featuring charred veggies and golden halloumi cheese, perfect for summer grilling! Serve as a main course, appetizer, or alongside dips and grains.

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Ingredients

• 8 oz (225g) halloumi cheese, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into ½-inch rounds
• 1 red onion, cut into wedges
• 8-10 cremini mushrooms (or button mushrooms)
• 1 cup cherry tomatoes
• ¼ cup olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano (or 1 tbsp fresh rosemary)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Wooden or metal skewers

Optional Additions:

• 1 eggplant, cubed (salt and drain first to remove bitterness)
• Chili flakes for heat
• Fresh herbs (parsley, mint, or basil) for garnish

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Instructions

1. Prep Skewers:

• Soak wooden skewers in water for 30 minutes (if using).
• In a bowl, whisk olive oil, lemon zest/juice, garlic, oregano, smoked paprika, salt, and pepper.

1. Marinate:

• Toss halloumi and veggies in the marinade. Let sit 15–30 minutes.

1. Assemble Kebabs:

• Thread ingredients onto skewers in alternating patterns (e.g., halloumi → bell pepper → zucchini → onion → mushroom → tomato).

1. Grill:

• Preheat grill to medium-high. Lightly oil grates.
• Grill kebabs 3–4 minutes per side, turning gently, until veggies are tender and halloumi is charred.

1. Serve:

• Garnish with fresh herbs and a squeeze of lemon. Pair with tzatziki, hummus, or balsamic glaze.

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Tips & Variations 🌟

• Vegan Option: Substitute halloumi with marinated tofu or tempeh.
• Grill Pan Hack: No grill? Use a stovetop grill pan or broiler.
• Meal Prep: Skewer ahead and refrigerate; grill just before serving.
• Add Protein: Include shrimp or chicken chunks (adjust cooking time).
• Gluten-Free: Naturally GF—check halloumi labels for additives.

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Serving Ideas

• With: Couscous, quinoa, or crusty bread.
• Dips: Lemon-garlic yogurt sauce or harissa mayo.
• Salad: Serve over arugula with a lemon vinaigrette.

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Lemon Herb Grilled Chicken with Orzo Salad 🍋🍗🍽️

Lemon Herb Grilled Chicken with Orzo Salad 🍋🍗🍽️

A bright, summery meal featuring tender grilled chicken marinated in zesty lemon and fresh herbs, paired with a refreshing orzo salad loaded with crisp veggies, feta, and a tangy dressing. Perfect for weeknights or outdoor gatherings!

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Ingredients

Lemon Herb Chicken

• 4 boneless, skinless chicken breasts (or thighs)
• ¼ cup olive oil
• Zest and juice of 2 lemons
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp honey (optional, for balance)
• 1 tsp salt
• ½ tsp black pepper

Orzo Salad

• 1 ½ cups (250g) orzo pasta
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• ½ cup Kalamata olives, sliced
• ⅓ cup red onion, finely chopped
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

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Instructions

Marinate & Grill the Chicken

1. Prep Marinade: Whisk olive oil, lemon zest/juice, garlic, rosemary, thyme, honey, salt, and pepper.
2. Marinate Chicken: Pound chicken to even thickness, coat in marinade, and refrigerate 30+ minutes (up to 4 hours).
3. Grill: Preheat grill to medium-high. Remove chicken from marinade (discard excess) and grill 6-8 minutes per side until internal temp reaches 165°F (75°C). Let rest 5 minutes before slicing.

Make the Orzo Salad

1. Cook Orzo: Boil orzo in salted water until al dente. Drain, rinse under cold water, and toss with 1 tsp olive oil to prevent sticking.
2. Mix Dressing: Whisk olive oil, red wine vinegar, lemon juice, Dijon, salt, and pepper.
3. Combine: In a large bowl, toss orzo with tomatoes, cucumber, olives, red onion, feta, parsley, and dill. Drizzle with dressing and mix gently.

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Serving

• Plate sliced chicken over orzo salad. Garnish with lemon wedges, extra herbs, and a sprinkle of feta.

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Tips & Variations 🌟

• Grill Hack: Use a grill pan or broiler if you don’t have an outdoor grill.
• Gluten-Free: Substitute orzo with quinoa or gluten-free pasta.
• Vegan Option: Swap chicken for grilled tofu or chickpeas; skip feta or use vegan cheese.
• Add Greens: Toss in baby spinach or arugula for extra freshness.
• Meal Prep: Store chicken and salad separately; assemble fresh.

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Pairing Ideas

• Serve with crusty bread, grilled asparagus, or a crisp white wine like Sauvignon Blanc.
• Drizzle with tzatziki or a dollop of hummus for extra flavor.

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Watermelon and Feta Salad🍉🧀🌿

Watermelon and Feta Salad 🍉🧀🌿

A refreshing summer salad that balances juicy sweetness with creamy saltiness—perfect for picnics, BBQs, or a light lunch!

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Ingredients

• 4 cups (600g) seedless watermelon, cubed or balled
• 1 cup (150g) crumbled feta cheese (block feta works too, cubed)
• ½ cup fresh mint leaves, torn (or basil)
• ¼ cup thinly sliced red onion
• ½ cup Kalamata olives, pitted and halved
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lime or lemon juice
• 1 tsp honey (optional, for sweetness)
• Pinch of flaky sea salt
• Black pepper to taste

Optional Add-Ins

• 1 avocado, diced (adds creaminess)
• 1 cup arugula or baby spinach (for greens)
• 2 tbsp toasted pine nuts or pistachios (for crunch)
• Chili flakes (for heat)

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Instructions

1. Prep the Watermelon: Chill cubed watermelon in the fridge for 30 minutes (optional but refreshing!).
2. Assemble: On a large platter or bowl, layer watermelon, feta, mint, red onion, and olives.
3. Dress: Drizzle olive oil and citrus juice over the salad. Sprinkle with honey (if using), salt, and pepper.
4. Serve: Toss gently just before eating to keep the watermelon crisp. Add optional ingredients as desired.

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Tips & Variations 🌟

• Sweet & Salty Hack: Soak red onion in cold water for 10 minutes to mellow its sharpness.
• Vegan Option: Skip feta or use vegan cheese; add chickpeas for protein.
• Herb Swap: Replace mint with basil or cilantro.
• Make It Fancy: Use a melon baller for watermelon spheres.
• No Olives?: Substitute with capers for a similar briny kick.

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Serving Ideas

• Pair with grilled chicken, shrimp, or halloumi.
• Serve alongside crusty bread and hummus for a mezze platter.
• Top with prosciutto for a sweet-savory appetizer.

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Spaghetti with Cherry Tomatoes and Basil🍝🍅🌿

Spaghetti with Cherry Tomatoes and Basil 🍝🍅🌿

A light, vibrant pasta dish bursting with fresh summer flavors! Sweet cherry tomatoes, garlic, and basil come together in a simple sauce that’s ready in 20 minutes. Perfect for a quick weeknight dinner or a taste of Italy at home.

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Ingredients

• 12 oz (340g) spaghetti (or linguine/bucatini)
• 3 cups (450g) cherry or grape tomatoes, halved
• 4 garlic cloves, thinly sliced
• ⅓ cup (80ml) extra-virgin olive oil
• ½ tsp red pepper flakes (optional, for heat)
• 1 cup fresh basil leaves, torn (plus extra for garnish)
• ½ cup (50g) grated Parmesan cheese (plus extra for serving)
• Salt and black pepper to taste

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Instructions

1. Cook the Pasta:

• Boil spaghetti in heavily salted water until al dente. Reserve ½ cup pasta water, then drain.

1. Make the Sauce:

• Heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes, sautéing 1-2 minutes until fragrant (don’t let garlic brown!).
• Add tomatoes and a pinch of salt. Cook 5-7 minutes, stirring occasionally, until tomatoes soften and release juices.

1. Combine:

• Toss cooked pasta into the skillet with tomatoes. Add Parmesan, basil, and a splash of pasta water. Stir until creamy and glossy.

1. Serve:

• Garnish with extra basil, Parmesan, black pepper, and a drizzle of olive oil.

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Tips & Variations 🌟

• Tomato Hack: Use a mix of heirloom cherry tomatoes for color and sweetness.
• Creamy Twist: Stir in ¼ cup ricotta or burrata for richness.
• Vegan Option: Skip Parmesan or use nutritional yeast.
• Protein Boost: Add sautéed shrimp, grilled chicken, or white beans.
• Gluten-Free: Use gluten-free pasta.
• Garlic Lovers: Add 1 tbsp garlic-infused oil for extra punch.

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Serving Ideas

• Pair with crusty bread and a crisp green salad.
• Drizzle with balsamic glaze for sweet-tangy depth.
• Serve with a chilled glass of Pinot Grigio or sparkling water with lemon.

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Grilled Peaches with Prosciutto and Arugula🍑🍃🍴

Grilled Peaches with Prosciutto and Arugula 🍑🍃🍴

A stunning summer dish that balances sweet, smoky, salty, and peppery flavors! Juicy grilled peaches pair perfectly with crisp prosciutto, peppery arugula, and creamy burrata for an elegant appetizer or light meal.

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Ingredients

• 4 ripe peaches, halved and pitted
• 4 cups baby arugula
• 8 slices prosciutto
• 1 ball burrata or fresh mozzarella
• 3 tbsp extra-virgin olive oil (divided)
• 2 tbsp balsamic glaze (plus extra for drizzling)
• 1 lemon, zested and juiced
• ¼ tsp flaky sea salt
• Black pepper to taste
• Optional: Toasted pine nuts, walnuts, or honey

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Instructions

1. Grill the Peaches:

• Preheat grill or grill pan to medium-high. Brush peach halves with 1 tbsp olive oil.
• Grill cut-side down for 3-4 minutes until char marks form. Flip and grill skin-side down for 1-2 minutes. Let cool slightly.

1. Assemble the Salad:

• Toss arugula with 2 tbsp olive oil, lemon juice, salt, and pepper. Arrange on a platter.
• Top with grilled peaches, torn prosciutto, and burrata. Drizzle with balsamic glaze.

1. Finish:

• Sprinkle lemon zest, flaky salt, and nuts (if using). Add a grind of black pepper.

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Tips & Variations 🌟

• Vegan Option: Skip prosciutto and burrata; use vegan cheese + candied pecans.
• Sweet & Spicy: Drizzle with hot honey or chili oil.
• No Grill?: Sear peaches in a skillet or roast at 425°F (220°C) for 10 mins.
• Protein Boost: Add grilled chicken or shrimp.
• Make It a Meal: Serve with crusty bread or quinoa.

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Serving Ideas

• Appetizer: Plate individually on small boards for a rustic touch.
• Brunch: Pair with sparkling rosé or a citrusy mimosa.
• Dessert Twist: Swap arugula for vanilla ice cream and crushed amaretti cookies.

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A Summer of Flavor Awaits

FAQ

Q: Can I make these dishes in advance?

A: Absolutely! Many of these are recipes that can be prepared ahead. For example, chopping vegetables, marinating proteins, or assembling a salad can be done several hours in advance to save time during cooktime.

Q: Can these recipes work for dietary restrictions?

A Most recipes can be easily modified to accommodate different diets. And if you are looking for vegetarian, gluten-free, or dairy free you can substitute ingredient so you can get what you like.

Q: What are some good drink pairings for these dishes of summer?

A: Light and refreshing drinks to serve with these treatments (iced tea, leamonade, a good, cold icepick) are great for these recipes. For non-alcoholic nibbles, serve up flavoured sparkling water with fresh fruit and herbs.

A: Yes! These recipes are all designed in a way that makes them easy to prepare without a grill.

A: Certainly! And a lot of these can be made in the oven or on the stovetop. Another good option for that classic grill flavor, this indoor grill pan can be a great non-toxic alternative.

Q: How do I get the ingredients for the recipes here?

A: The ingredients are mostly at your local grocery or at farmers markets. Choose fresh, seasonal ingredients and you will bring out the best from each recipe.