Easy Summer Dinner Recipes

1. Shrimp and Nectarine Salad
A colorful, fresh, cool salad that’s perfect for a hot summer day.



  • 4 teaspoons canola oil, divided
  • 1 cup fresh or frozen corn
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon salt
  • 8 cups torn mixed salad greens
  • 2 medium nectarines, cut into 1-inch pieces
  • 1 cup grape tomatoes, halved
  • 1/2 cup finely chopped red onion


  • 1/3 cup orange juice
  • 3 tablespoons cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons honey
  • 1 tablespoon minced fresh tarragon


1. In a small bowl, add in orange juice, tarragon, mustard, vinegar, and honey.

2. In a large skillet or pan, heat 1 teaspoon oil. Add corn and stir 1-2 minutes. Remove from pan.

3. Coat shrimp with lemon pepper and salt.  In the same skillet or pan, heat remaining oil again. Add shrimp and cook for 3-4 minutes. Add in corn.

4. In a large bowl, combine remaining ingredients. Drizzle with 1/3 c dressing and toss to coat.  Divide mixture among four plates. Top with shrimp mixture and drizzle with remaining dressing.

5. Enjoy! 🙂



*Recipe and photo from tasteofhome.com*


2. Linguine with Clams
If you’re a pasta lover but in the mood for a fresh, seafood twist, try this dish!



Coat a large sauce pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of well salted water to a boil over medium heat.

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.

Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.


*Recipe and photo from foodnetwork.com*


3. Caribbean-Spiced Pork Tenderloin with Peach Salsa
A warm, zesty meal with a refreshing addition of fruit salsa to make this perfect for any summer evening.


  • 3/4 cup chopped peeled fresh peaches
  • 1 small sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon seasoned salt
  • 1 pork tenderloin (1 pound)


1. In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork.

2. Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa. Yield: 4 servings (1-1/3 cups salsa).


*Recipe and photo from tasteofhome.com*


4. Honey-Yogurt Berry Salad
A healthy substitute for dessert but still for dessert-lovers!

Ingredients (serves 8 people):

  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups fresh blackberries
  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 tablespoon honey
  • 1/4 teaspoon grated orange peel
  • 1 tablespoon orange juice


1. Place berries in a bowl, mix in remaining ingredients



*Recipe and photo from tasteofhome.com*

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