Summer isn’t just a season of vacations and garden chores — it’s a small culinary revolution. When the heat from the grill feels like a natural continuation of the heat outside, and when you crave a summer dinner that’s light yet seriously delicious. And yes, preferably high in protein, full of bold flavors, without heavy sauces or hours by the stove.
Here you’ll find 10 summer dinners that you can throw together on a weeknight but still proudly serve to friends gathered around the porch table. We’ve personally tested every one of them. Each recipe is like a small story about how much you can create from the simplest ingredients.
1. Summer Dinner: Avocado-Stuffed Chicken with Sriracha Honey Glaze
Summer evenings call for light meals, preferably grilled. And this is one of those recipes you make once and remember all August long — the perfect summer dinner. Avocado, chicken, honey, sriracha… Yeah, it sounds way too good to be healthy — but guess what? It’s both!
What’s special about it?
This recipe is packed with protein (≈38g per serving), healthy fats (thanks, avocado!), and the perfect balance of heat, sweetness, and that smoky grilled flavor.
And the best part? You literally slice into the chicken and stuff it with avocado mash. No fuss, all the goodness.
Ingredients (Serves 4):
For the chicken:
- 4 large chicken breasts (≈7–8 oz / 200–220g each)
- 1 ripe avocado
- 2 garlic cloves, finely grated
- Juice of 1/2 lime
- Salt and freshly ground black pepper, to taste
- A bit of olive oil
Glaze:
- 2 tbsp honey
- 1–1.5 tbsp sriracha
- 1 tbsp soy sauce (or tamari for gluten-free option)
- 1 tsp rice vinegar
- 1/2 tsp grated ginger
How to make it:
- Cut a slit in each chicken breast — like you’re opening a book. Just don’t slice all the way through.
- Make the filling: mash the avocado with a fork, then add lime juice, garlic, salt, and pepper. It turns into a bright, creamy mix. Yes, you’ll want to eat it straight with a spoon.
- Stuff the chicken with the mixture and secure it with a toothpick or skewer if needed. Lightly coat the breasts with olive oil.
- Preheat your grill to medium heat (~400°F / 200°C). Grill the chicken for 5–6 minutes per side, until nicely browned and the internal temp hits 165°F (75°C). Don’t overdo it — chicken breasts dry out fast.
- While the chicken cooks, mix up the glaze. In a small saucepan, bring all the glaze ingredients to a gentle boil, then lower the heat and let it simmer a couple minutes until slightly thickened.
- In the final minutes of grilling, brush the chicken with the glaze and let it caramelize right there on the grill. That’s the moment your neighbors start peeking over the fence.
Pro tips from experience:
- Don’t go too heavy on the sriracha — better to add more when serving.
- If you want a side dish, try grilled pineapple rings or bulgur salad with mint.
- Leftovers? Chill and slice them up — they make a perfect protein-packed filling for a lunchbox or salad.
2. Summer Dinner: Grilled Halloumi & Blueberry Salad with Popped Quinoa
The sweetness of blueberries, the salty bite of halloumi, the crunch of popped quinoa, and a touch of lemony bitterness — that’s what this salad is all about. It fills you up, satisfies you, and makes a refreshing summer dinner that never feels boring.
Yes, it’s vegetarian. Yes, it’s loaded with protein, calcium, and antioxidants. And yes, you’ll come back to it again and again all summer long.
Ingredients (Serves 2 as a main or 4 as a side):
For the salad:
- 6 oz (≈170 g) halloumi cheese, sliced
- 1/2 cup fresh blueberries
- 3–4 tbsp raw quinoa
- 1 tbsp olive oil
- 3 cups mixed greens (arugula, spinach, chard — whatever’s on hand)
- 1/2 red onion, thinly sliced into half moons
- A pinch of salt and freshly ground black pepper
For the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- Zest of 1/2 lemon
If you need a grill-safe cheese slicer that won’t crumble your halloumi, try the OXO Good Grips Wire Cheese Slicer with Replaceable Wires.
How to make it:
- Toast the quinoa until it pops. Yes, you can pop quinoa like popcorn! Just heat a dry skillet and toss in the raw quinoa. Cook over medium heat, stirring constantly, until the grains start to quietly pop and turn golden. What you get is a light, nutty crunch that adds that extra “something” to the salad.
- Make the dressing. Simply mix all the ingredients together and whisk lightly. That’s it.
- Grill the halloumi. Brush the cheese with olive oil and grill it (or use a grill pan) for 2–3 minutes on each side until golden and crisp. It won’t melt — instead, it becomes firm and slightly chewy. Perfect for salads.
- Assemble the salad. On a large platter, lay down the greens, then top with the blueberries, onion, and warm halloumi. Drizzle with dressing and sprinkle generously with the popped quinoa.
This salad looks beautiful served in a shallow wooden bowl with low edges. Serve it with toasted baguette rubbed with garlic — the texture balance is spot on. You can also add a spoonful of soft goat cheese for a creamy contrast to the crunch.
From Lindy’s notes:
The first time we made this salad, we were… skeptical. Blueberries and cheese? But after the first bite, it all made sense. We ate in silence. Then just looked at each other like: “Well… that’s on the summer menu now.”
And the best part — it doesn’t fall apart after 20 minutes. Even if you have leftovers, you can pack it in a jar and take it with you (yes, I really do that). Grill going, garden buzzing, and this salad in your lap — that’s summer.
3. Summer Dinner: Crispy Tofu Waffles with Cucumber Slaw & Peanut Dressing
If you think tofu is something soft, boring, and kind of depressing compared to real food — you just haven’t tried tofu in a waffle maker. Yes, a waffle maker! It’s a surprisingly fun twist for a summer dinner.
This recipe flipped our summer lunches upside down. It became our go-to when we didn’t feel like cooking — full of plant-based protein, crunch, freshness, and a peanutty sauce that just brings it all together. You get it.
Why it’s worth trying:
- Up to 25g of plant protein per serving.
- Perfect for vegans (just use maple syrup instead of honey in the sauce).
- Quick, simple, and looks like you spent hours in a fancy restaurant.
Ingredients (Serves 2):
Tofu waffles:
- 1 block extra-firm tofu (14 oz / ≈400 g), pressed
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp salt
- A bit of black pepper
- Oil for greasing the waffle iron
Cucumber slaw:
- 1/2 long cucumber, julienned or sliced on a mandoline
- 1 small carrot, julienned
- 1 green onion, finely chopped
- 1 tsp rice vinegar
- Salt to taste
Peanut dressing:
- 2 tbsp peanut butter
- 1 tsp soy sauce
- 1 tsp honey or maple syrup
- 1 tsp lemon or lime juice
- A bit of warm water for texture
If you don’t have a waffle maker, a contact grill (like a panini press or George Foreman) works just as well — it presses the tofu from both sides and gives it a crispy crust. Or just fry the slices in a cast iron skillet under a weight — it’ll be just as tasty, the shape will just be more like a steak than a waffle.
How to make it:
- Prep the tofu. Slice the tofu block lengthwise into 2–3 slabs about 1/2 inch (≈1.5 cm) thick. Pat each piece dry with a paper towel or cotton cloth. This is key — the drier the tofu, the crispier the result.
- Coat it. In a bowl, mix the cornstarch, salt, and pepper. Gently coat each tofu piece in the mixture — no need for a full crust, just a light powdery layer. Then drizzle with a bit of sesame oil.
- Heat up the waffle iron. Grease the surface (I use a silicone brush). Place the tofu inside, close the lid, and don’t touch it! Let it cook for 8–10 minutes, until golden and crispy. Don’t open it early — the waffle might fall apart. You’re aiming for a crispy outside and soft center.
- Make the slaw. While the tofu cooks, quickly toss together the slaw: slice the veggies, season with salt and vinegar, mix, and let sit at least 5 minutes so the cucumber softens and becomes more aromatic.
- Make the peanut dressing. Mix all ingredients until smooth. Add a bit of warm water to thin it out — the sauce should be thick but pourable.
Serve everything in a deep bowl or on a wooden board — that way, it layers nicely and looks great. Garnish with microgreens or fresh basil. If you want more heat, add a few drops of sriracha or chili oil on top.
4. Summer Dinner: Chili-Lime Shrimp on Coconut Rice Cakes
This is our favorite shrimp dinner — the one that’s saved us more than once when guests showed up early… or when we just wanted to treat ourselves to a special summer dinner, no reason needed.
Tangy-sweet shrimp with a hint of chili, served over crispy coconut rice cakes. It’s one of those recipes that makes you want to sit out on the porch, barefoot, with a plate in your lap, just soaking up life.
Why it’s worth trying:
- Shrimp is an incredible source of lean protein (≈20g per 3 oz / 85 g).
- Coconut rice is soft, fragrant, and crisps up beautifully in the pan.
- The whole dish comes together in 30 minutes or less.
Ingredients (Serves 2–3):
For the coconut rice cakes:
- 1 cup cooked jasmine rice (or any white rice, cooled)
- 1/4 cup full-fat coconut milk
- 1 egg
- 2 tbsp breadcrumbs
- A pinch of salt
- Coconut oil for frying (or any neutral oil)
For the shrimp:
- 1/2 lb (≈225 g) raw, peeled shrimp
- Juice and zest of 1 lime
- 1 tbsp olive oil
- 1 tsp honey
- 1/2 tsp chili flakes (or less, to taste)
- 1/4 tsp garlic powder
- Salt and pepper, to taste
Want perfectly crispy rice cakes without sticking to your pan? This works great Lodge Cast Iron Skillet, 10.25-Inch
How to make it summer dinner::
- Make the rice cakes. In a bowl, mix the cooled rice, coconut milk, egg, breadcrumbs, and salt. Form into firm patties — I usually get about 4, each about 3–4 inches wide. Chill them in the fridge for at least 10 minutes so they hold together better.
- Prep the shrimp. Mix all the marinade ingredients in a bowl. Add the shrimp and let them marinate while you cook the rice cakes.
- Fry the rice cakes. Heat the skillet with coconut oil and gently place the patties in. Cook over medium heat for 4–5 minutes per side, until golden and crispy on the outside and soft inside. Transfer to a paper towel to drain excess oil.
- Sauté the shrimp. In the same skillet (or another one), cook the shrimp quickly — 1.5–2 minutes per side. They should turn pink and lightly caramelize from the honey. Don’t overcook them!
- Put it all together.
Serve everything on a dark, flat plate — the colors really pop this way. Garnish with lime halves and thin slices of radish for freshness. Set out a little dish with leftover marinade — someone will definitely want to dip.
5. Summer Dinner: Black Bean Brownie Tacos with Mango Slaw
When I first came across the idea of “brownie tacos,” I totally scoffed. Black beans? In a dessert? In a taco? But — like many things in our homestead life — it started as a joke and ended as a recipe we now make for every picnic and sometimes even as a quirky summer dinner treat.
Black Bean Brownie Tacos are a playful dish that brings joy to both adults and kids. Especially when you serve them with mango slaw — crunchy, juicy, and with just the right citrusy tang.
Why it’s awesome:
- Beans are an excellent source of plant protein and fiber.
- Gluten-free, if you use corn tortillas.
- And you don’t even need to turn on the oven!
Ingredients (Makes 6 dessert tacos):
For the brownie cream:
- 1 can black beans (15 oz / ≈425 g), rinsed and drained
- 3 tbsp cocoa powder
- 1/4 cup maple syrup (or honey)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- A pinch of salt
- 2–3 pitted dates (if you want it sweeter)
For the mango slaw:
- 1 ripe mango, julienned
- 1/2 carrot, thinly shredded
- 1/4 red cabbage, thinly sliced
- 1 tsp lemon juice
- 1/2 tsp honey
- A pinch of salt
Extras:
- 6 mini corn tortillas (or regular ones cut in half)
- A little coconut oil for frying
- Fresh mint or basil leaves (for serving)
- A sprinkle of shredded coconut
How to make it summer dinner::
- Make the brownie cream. Blender time! Just toss all the ingredients into the blender and blend until smooth. The texture should be thick, chocolaty, and way too tempting not to lick off the spoon. If it’s too thick, add a splash of coconut milk. Chill it in the fridge for 10–15 minutes.
- Make the slaw. In a bowl, mix the mango, carrot, cabbage, lemon juice, honey, and salt. Let it sit and marinate — the texture will soften, and the flavor will get brighter.
- Fry the tortillas. Heat a skillet with a small amount of coconut oil. One by one, fry the tortillas for 1–2 minutes on each side until lightly crispy but still flexible. While they’re warm, gently fold them in half to shape them into dessert tacos.
- Build the dessert. Spoon some brownie cream into each taco, then top with mango slaw. Sprinkle with shredded coconut and garnish with a mint leaf if you’re feeling fancy.
Serve them on a wooden board, arranged in a fan — like a tasting platter. If you’re in the mood for fun — add pipettes with maple syrup or lime sauce on the side.They’re perfect as a summer dessert for a backyard grill party. Now you know — sometimes the weirdest ideas turn out to be insanely delicious… with a little heart and a squeeze of lime.
6. Summer Dinner: Seared Watermelon Steaks with Miso Glaze
When you spend your summer on the homestead, where every lunch is somewhere between “tasty” and “make it quick,” you start to experiment. That’s how this recipe came to be. Grilled watermelon steaks. Not a salad. Not juice. Steaks. With a caramelized crust, a salty-sweet miso glaze, and a surprisingly bold flavor — the kind of summer dinner twist no one sees coming.
It’s impressive. It’s unexpected. And if you still think watermelon belongs only on dessert plates… just try this.
Why it’s worth making:
You’ll surprise everyone — including yourself.
A perfect way to use up extra watermelon.
Super easy, super eye-catching.
Packed with vitamin C, lycopene, and bold flavor.
Ingredients (Serves 2):
Steaks:
- 4 seedless watermelon slices (≈1.5 inch / 4 cm thick, rind removed)
- A little avocado oil or other high smoke point oil
- A pinch of salt and black pepper
Glaze:
- 1 tbsp white miso paste
- 1 tsp rice vinegar
- 1 tbsp honey
- 1/2 tsp sesame oil
- 1 tsp warm water (to adjust texture)
Serving:
- Chopped green onion
- Toasted sesame seeds
- Lime (optional)
How to cook it (without messing it up):
- Prep the watermelon. Slice off the rind so you’re left with firm “steaks.” Pat each slice dry with a paper towel — removing excess moisture is key so they sear instead of steaming.
- Make the glaze. Whisk all the glaze ingredients until smooth. The texture should be thick but pourable. Add a bit more water if needed.
- Heat the grill or grill pan. Use medium heat. Lightly oil the grate or pan and carefully place the watermelon slices on. Grill for 2–3 minutes per side until you see good grill marks and smell a hint of caramel.
- Glaze it. During the last 30 seconds per side, brush the steaks with the miso glaze. It should caramelize and become slightly sticky.
- Serve immediately. Transfer the steaks to a plate, top with green onions and sesame seeds, and finish with a squeeze of lime if you like.
Best served on a cold ceramic plate — the contrast in temperature makes it even more striking. Pairs great with chilled cucumber soup or a salad with sprouts and radish.
This isn’t a full summer dinner — more of an epic appetizer for a grill party or a light lunch on a hot day.
7. Summer Dinner: Zoodle Carbonara with Smoked Tempeh
Our summer hack: zoodle carbonara — light, high in protein, smoky, and a super-satisfying alternative to classic pasta.
And if you think tempeh is that bland stuff from the hipster section… try frying it till crispy. It’s almost like bacon. Almost. But way healthier.
Why it works:
- Zucchini has nearly zero calories but plenty of fiber.
- Tempeh is an excellent plant-based protein and prebiotic (≈18 g per 3.5 oz / 100 g).
- The sauce made with cashews and nutritional yeast takes away that “substitute” feeling — it’s rich, full, and deeply satisfying.
Ingredients (Serves 2–3):
Zoodles (zucchini spirals):
- 2 medium zucchinis, spiralized or thinly julienned
- 1/2 tsp salt
- A bit of olive oil
“Carbonara” sauce:
- 1/3 cup cashews (soaked for 2–4 hours or in boiling water for 10 min)
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp black salt (Kala Namak — gives it that “eggy” flavor)
- 1/3 cup unsweetened plant milk (oat or soy)
- Juice of 1/2 lemon
For the tempeh:
- 1 pack smoked tempeh (≈8 oz / 225 g), diced into small cubes
- 1 tbsp soy sauce
- 1/2 tsp smoked paprika
- 1 tsp maple syrup
- 1 tsp avocado oil
Need to spiralize your zucchini in seconds? Try the OXO Good Grips Handheld Spiralizer.
How to make it summer dinner::
- Prep the zoodles. If you’re using a spiralizer — keep turning until you’ve got a pile of noodles. Then salt the zucchini and let it sit for 10 minutes to release excess moisture. Squeeze gently through a strainer or towel — otherwise, your pan will be soup.
- Make the sauce. Toss the cashews, nutritional yeast, lemon juice, milk, garlic, and black salt into a blender. Blend until smooth and creamy. Taste it — it should be rich and flavorful. Add more salt or acidity if needed.
- Cook the tempeh. In a skillet over medium heat, warm up the oil and add the tempeh cubes. Cook for 5–7 minutes until golden. Add soy sauce, maple syrup, and paprika — stir quickly to glaze. Remove from heat.
- Bring it all together. In the same pan (or a fresh one), warm a little oil, add the zoodles, and sauté for just 1–2 minutes. Don’t overcook — they should stay a bit crisp. Pour in the sauce, mix well, then add the cooked tempeh.
- Serve right away! Zoodles get soft fast — they’re best served straight from the pan to the plate.
Serve in a deep white bowl, topped with freshly cracked pepper and chopped green onion. Garnish with a spoon of vegan parmesan (or a sprinkle of more nutritional yeast).
Sometimes we add a bit of toasted breadcrumbs on top — it gives that crunchy texture, just like real carbonara with bacon.
8. Summer Dinner: Peach & Ricotta Pita Pizzas with Arugula
This is a sweet and savory pizza, where the freshness of arugula meets the softness of ricotta and the bright tang of caramelized fruit. It’s the perfect summer dinner for wine-on-the-porch nights, made right in the heart of peach season.
Why it’s worth trying:
- Simple to assemble — just 6 ingredients and zero stress.
- Perfectly balanced: protein, complex carbs, greens, and fruit.
- The whole thing takes 15 minutes, start to finish. Really.
Ingredients (Makes 2 personal pizzas):
- 2 whole wheat pitas or flatbreads
- 1/2 cup ricotta cheese
- 2 ripe peaches, thinly sliced
- 1/2 cup fresh arugula
- 1 tsp olive oil
- 1 tsp balsamic glaze
- Salt and pepper, to taste
This baking stone is gold Unicook Heavy Duty Ceramic Pizza Stone
How to make it summer dinner::
- Preheat your oven or grill to 400°F (≈200°C). A toaster oven works too — the key is to get the pita crisp on the bottom.
- Build the base. Spread a generous layer of ricotta over each pita. Not too thick, but don’t be shy. Lay the peach slices on top in a pretty fan shape.
- Bake. Place the pitas directly on the rack or on a baking sheet. Bake for 7–9 minutes, until the edges are crispy and the peaches start to caramelize just a bit.
- Finish it off. Pull them out of the oven. Top with fresh arugula, drizzle with olive oil and balsamic glaze, and crack on some black pepper. Done!
Serve it on a wooden board or big flat plate, sliced like a regular pizza. Pairs beautifully with a glass of chilled prosecco or homemade lemonade.
Want to make it heartier? Add thin slices of prosciutto or toasted walnuts.
9. Summer Dinner: Grilled Cabbage Wedges with Curry Yogurt Drizzle
Cabbage. Sounds boring, right? But throw it on the grill — and it turns into something totally unexpected: charred edges, sweet undertones, and that meaty, satisfying crunch. Now drizzle it with a creamy curry yogurt sauce and… yeah. Suddenly, it’s the ultimate summer dinner you’ll be craving on repeat.
Why you should make it:
- Budget-friendly, fast, and seriously easy.
- Packed with fiber, vitamin K, and folate.
- Works as a side or main dish — just add crusty bread or quinoa.
- That sauce? Keeps for 5 days and goes with just about everything.
Ingredients (Serves 4):
For the cabbage:
- 1 small head of green cabbage
- 1 tbsp olive oil
- Salt & pepper, to taste
For the curry sauce:
- 1/2 cup Greek yogurt (or unsweetened plant-based alternative)
- 1 tsp curry powder
- 1/2 tsp honey
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- Pinch of salt
- 1–2 tbsp water (for consistency)
How to make it summer dinner:
- Prep the cabbage. Cut the cabbage into 4–6 thick wedges, keeping the core intact — it helps hold everything together on the grill. Brush both sides with olive oil and season with salt and pepper.
- Heat up the grill. Go for medium heat, direct flame. If you’ve got a grill basket or rack, use it — cabbage gets tender and can fall apart easily.
- Grill it. Place wedges directly on the grill and cook 4–6 minutes per side, until the edges are charred and you smell that sweet cabbage caramel aroma. Inside should stay slightly firm — al dente is what we want.
- Make the sauce. Whisk all the sauce ingredients together. If it feels too thick to drizzle, add a splash of water until pourable.
- Plate and serve. Lay the cabbage out on a serving platter. Drizzle with sauce and sprinkle on some fresh parsley or mint. Want more crunch? Add cumin seeds or crispy roasted chickpeas.
It pairs beautifully with grilled meat, falafel, or a fried egg. Serve it up with pita or sourdough — you can even build little grilled cabbage sliders.
And yes — leftovers taste even better the next day, especially chilled with a grain bowl or stuffed into a wrap.
We once grilled two whole cabbages because we just couldn’t stop. The next day, I tossed the leftovers into a lunchbox with bulgur, greens, and extra sauce — and it somehow tasted even better.
10. Summer Dinner: Lentil-Stuffed Plantains with Cilantro Salsa
This recipe feels like a little celebration. It’s hearty, rich in flavor, warm, and deeply satisfying — the kind of summer dinner that lingers in your memory. It also happens to be fully vegan and fits perfectly into that “pantry + a little garden” kind of vibe.
Why you’ll love it:
- ~18g of protein per serving thanks to the lentils.
- Plantains bring in potassium, fiber, and complex carbs.
- No sides needed — it’s a standalone main.
- Surprisingly accessible — you can find everything at a regular grocery store.
Ingredients (Makes 4 halves — about 2–3 servings):
Roasted plantains:
- 2 ripe plantains (the darker the peel, the sweeter)
- 1 tbsp coconut oil
- Pinch of salt
Lentil filling:
- 1 cup cooked green or brown lentils
- 1/2 small red onion, finely chopped
- 1 garlic clove, grated
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- Salt & pepper, to taste
- A bit of olive oil
Cilantro salsa:
- 1 bunch fresh cilantro
- 1 small garlic clove
- Juice of 1 lime
- 2–3 tbsp olive oil
- 1 tsp white wine vinegar
- Salt, to taste
- Optional: 1/2 avocado for extra creaminess
Looking for the perfect baking tray that evenly roasts plantains without sticking?
Try Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
How to make it summer dinner:
- Roast the plantains. Preheat your oven to 400°F (≈200°C).
Peel the plantains and slice them in half lengthwise. Arrange cut-side up on a baking sheet, brush with coconut oil, and sprinkle with a little salt.
Bake for 25–30 minutes, until soft and lightly caramelized. - Make the lentil filling. Heat olive oil in a skillet and sauté the onion and garlic until soft.
Add cumin, paprika, and tomato paste — stir it in.
Toss in the lentils with a splash of water or broth. Season with salt and pepper. Let it simmer for 5–7 minutes, until thick and flavorful. Remove from heat - Blend the salsa. In a blender or mini food processor, blitz everything until it reaches a pesto-like texture. Add avocado if you want it creamier. Taste and adjust — you’re looking for a fresh limey punch.
- Put it all together. Top each plantain half with a generous scoop of lentils.
Drizzle with cilantro salsa and finish with extra cilantro, a sprinkle of chili flakes, or a swirl of tahini — whatever feels right.
This dish can absolutely hold its own as a full summer dinner.
But if you want to stretch it further, it’s amazing with quinoa, coconut rice, or pan-fried tofu. For extra texture, throw on some toasted peanuts or sunflower seeds.
That Summer Feeling
Funny thing — all these dishes are different. Some are grilled, some are stovetop, some even use a waffle iron. But they’ve all got one thing in common: they taste like summer in every bite. Whether you’re throwing together a quick weeknight summer dinner or looking to impress guests on a Saturday night, there’s something in here that just might become a favorite. Or maybe two. Or three.
Tried one of these? Tell us how it went! Drop a comment — what surprised you, what flopped, what became the week’s unexpected hit? We read every single one, smile every time, and always reply.
And hey — if you’ve got your own “go-to summer protein summer dinner” recipe that you’re proud of, share it with us.
Summer’s not over yet — and there’s still a whole sea of tasty summer dinners ahead.
