The winter hibernation is finally over, and the world is more than ready to be blinded by the rays of sunshine and too many barbecues late evenings with friends and family. With the warm weather, your inner hostess will come back out eager to prepare the yummiest summer dinner recipes. Put together recipes your guests will share and love. The trick to a good summer dinner party is to serve a variety of different cuisines, portions, and flavors. Put together some of these summer dinner recipes for your guests to share and love.
There is no outdoor dinner party without a summer dinner recipe for skewers. Sweet-and-sour chicken skewers with pineapple will give your guest a hint of Chinese cuisine but without the feeling of eating the greasy fast food.
First, make your sweet and sour sauce with pineapple juice, rice vinegar, ketchup, sriracha, soy sauce, and garlic. Mix it all. In a different ball, mix sugar and cornstarch and then add into the other mixture. After 3-4 minutes, simmer until the mixture thickens.
For the skewers, cut your chicken into pieces and arrange them with the pineapple on the skewer. Pour a bit of olive oil on both sides and season with salt and pepper. Cook for 4-5 minutes on both sides on a preheated grill and glaze with the sweet and sour sauce while the skewers are still hot. Put some extra scallions on top.
For all of your vegetarian guests, do include some veggie summer dinner recipes. Veggie burgers are tasty, filling and will have your guests wanting more.
For the cauliflower sweet potato burgers, cook the sweet potato until tender for 12-15 minutes. Take a blender and create the mixture for the patties: sweet potatoes, cauliflower, sesame seeds, garlic, paprika, cumin, coriander, salt, and pepper until it reaches a smooth consistency. In the end, add egg, blend again, and then combine with flour and bread crumbs and the patties are ready to go on a pan. Cook four patties until they are of a golden brown color, for four minutes on both sides.
For the garnish, mix mayonnaise and hot sauce and smashed avocado on the side with a bit of lemon juice. Now you have everything to build a burger with some extra lettuce and green onions.
To keep the balance and variety of recipes, you should include the traditional summer dinner recipes for salads like the tomato, burrata and broad bean salad.
Cut your tomatoes into slices or whatever shape you prefer, season with salt, sugar and set to the side to marinate for 30 minutes. Cook your broad beans for two minutes and let them cool. Then peel them out of their shells.
Chop your herbs: basil, chives, leaf parsley, tarragon, lovage, mint leaves. Add olive oil, mustard, fennel seeds, and most of the lemon zest and hint of red wine vinegar. Whisk it all together and then add to the broad beans.
On a plate, take your tomatoes, put the burrata on top, and add a spoon of broad bean salsa. Sprinkle with hazelnuts and the rest of the lemon zest.
Any taco is a great recipe for a summer dinner party. For the Caesar dressing, mix together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and two tablespoons of Parmesan. Then add lettuce to the dressing.
Spray your already heated up skillet with nonstick spray and add 1/4 cup of the remaining Parmesan over the surface of the pan. Cook the Parmesan over medium heat for 3-4 minutes until it turns brown.
Let the cheese cool down and put the Parmesan on a baking sheet. When the frico is ready and fully cooled, cut it into bite-size pieces.
Then form the taco. On each of the tortilla cups, serve a small spoon of the salad and top it up with a piece of frico.
This dish goes well as a starter and a main course, so you get to taste two summer dinner recipes. The California-Style Salat With Apple compliments the main dish, the fish twist tacos.
For the California-Style Salat dressing, mix ½ cup mayonnaise, 2 Tbsp olive oil, 2 Tbsp lemon juice, one pinch salt, and pepper. Put it inside a fridge for the dressing to cool down.
Over a medium heat skillet, cook our chicken breast in the olive oil until it is ready. It will take for 4-5 minutes a side. Cut the chicken into thin slices.
For a minute, take the bell pepper, seasoned with salt and cook it for one minute over high heat.
For the finished result, on the plate, top up the lettuce with the chicken slices and pour the dressing over the salad.
For summer dinner recipes, it is always better to have more vegetarian options, as they are lighter on the stomach and more likely to last longer. This recipe is for goat cheese and asparagus crostini.
On a preheated grill pan, cook your asparagus on olive oil and after it is seasoned it with salt and pepper. Cook it until the asparagus is tender, it should take 3-5 minutes per side. Set aside and let it cool until you can cut it into small piece, the size of the bread.
Take the bread and brush with a good thick layer of garlic and let it cook until it is crispy, two minutes per side.
On top of the garlicky side of the bread, put some of the goat cheese and top it up with the grilled asparagus and few cherry tomatoes. Put it back into the oven and let it the cheese melt for about two minutes.
One of the easiest, but relevant to summer recipes are the watermelon and feta skewers. The method is simple, but the flavor combination is undeniable.
Cut your watermelon into smaller pieces and put them onto a skewer. Each watermelon should be followed by a mint leaf, and a chunk of feta and a basil leaf and then add another watermelon. After the entire skewer is filled up, put it inside a refrigerator for an hour.
Right before you serve this to your guests, drizzle it with pomegranate molasses.
This is another light salad recipe that can be followed up by chicken or steak with balsamic BBC sauce. But the grilled nectarine salad can be enough as a meal to share in between meals.
Heat your grill pan to medium-high heat and grill the cut up nectarine on a bit of olive oil. Cook them for two minutes on each side and then set aside.
For the salad dressing, in a bowl mix honey, Dijon and vinegar. Season with salt, pepper and a bit of olive oil. On a small pan, toast your almonds they start turning to golden brown color.
On a large serving plate, on top of the salad greens, toss majority of the dressing with the almonds. Divide this between four plates, where you will add the nectarines with some extra dressing. For a bit of additional flavor, take some cut up blue cheese and distribute it between all portions.
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