17 Easy Summer Recipes for Dinner

Summer is here, demanding light summer meals like fresh summer salads, summer pasta recipes, and easy no-cook dinners. The best summer dinner recipes share a specific set of qualities — they don't require the oven on for an hour at 400°F, they emphasize the season's most beautiful produce while it's at peak ripeness, they come together quickly so the cook isn't trapped in a hot kitchen for the entire evening, and they actually taste like summer rather than feeling like a heavy winter meal that has been awkwardly relocated to a hot evening.

In this roundup, you'll find quick and easy summer dinner ideas ranging from delicious grilling recipes to one-bowl easy meals that come together quickly and taste fantastic. The collection covers every category that matters for summer eating — grilled proteins that take the cooking outside, fresh pasta and grain bowls that work hot or at room temperature, vibrant salads that are substantial enough to be a complete meal, no-cook dinners for the hottest nights, and seafood preparations that capture the best of summer's lighter eating.

Summer is a busy time for all! And a great time to try out my easy summer recipes. I have rounded up all my quick summer recipes so you can meal prep ahead of time. Try out my healthy summer night dinner ideas for a simple, healthy, and wholesome meal. No one wants to stand in a hot kitchen during the summer days, which is exactly why I have made a collection of my best summer dinner recipes! These include some of my favorites, like quick and easy summer pasta dinners, summer salads, summer seafood for dinner, and fast grilling ideas.

I have put together the best 21 light, refreshing, and quick summer dinner recipes perfect for hot days! Serve these summer meals at family dinners, summer dinner parties, or your next BBQ party. Find more summer entertaining inspiration in our pool party food ideas, our picnic pasta salads, our best BBQ side dishes, and our easy summer desserts.

Let's plan the most genuinely delicious summer dinners of the entire season!

This Mediterranean pasta salad is fresh, vibrant, and absolutely packed with flavor! Fusilli pasta is tossed with asparagus, cherry tomatoes, cucumber, black olives, sun-dried tomatoes, corn, and toasted seeds, all dressed in a light balsamic and Dijon vinaigrette. A stunning vegan pasta salad that is ready in just 25 minutes and perfect for summer gatherings, meal prep, or a quick weeknight dinner!

Ingredients:

• 12 oz Fusilli Pasta
• A Handful of Asparagus, cut into 1-inch pieces
• 2 Handfuls Cherry Tomatoes, halved
• 1 Cucumber, sliced
• 5-6 Small Radishes, sliced
• ¼ cup Black Olives
• ¼ cup Corn
• 4-5 Sun-Dried Tomatoes, chopped
• ¼ cup Mixed Seeds
• 1 Handful Rocket (Arugula)
• 5-6 Fresh Basil Leaves
• 1 teaspoon Soy Sauce (optional, for seeds)
• Dressing: 2 tablespoon extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, a pinch of salt

Instructions:

1. Cook the fusilli pasta according to package instructions, then drain and set aside to cool.
2. Cut the asparagus into 1-inch pieces and cook in a skillet with a little oil until lightly browned. Set aside.
3. Toast the mixed seeds in a dry frying pan for 3 to 4 minutes, stirring often until evenly toasted. Remove from heat and stir in 1 teaspoon of soy sauce for extra flavor if desired.
4. Prepare the fresh vegetables by halving the cherry tomatoes, slicing the radishes and cucumber, chopping the basil and rocket, and cutting the sun-dried tomatoes into small pieces.
5. In a large mixing bowl, combine the pasta, asparagus, seeds, cherry tomatoes, radishes, cucumber, rocket, basil, sun-dried tomatoes, olives, and corn. Toss together gently.
6. Whisk together the olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt to make the dressing. Pour over the salad and toss well to combine.
7. Serve immediately or refrigerate for a while before serving for the best flavor. Enjoy!

16. Spaghetti Carbonara

This spaghetti carbonara is rich, creamy, and absolutely luxurious — and it comes together with just a handful of pantry staples in under 25 minutes! Silky eggs and Parmesan create a velvety sauce that coats every strand of spaghetti, while crispy bacon and a generous crack of black pepper take it completely over the top. The ultimate fast and budget-friendly dinner that tastes like pure Italian comfort food!

Ingredients:

• 12 oz Spaghetti
• 3 oz Bacon, cut into small pieces
• 2 Garlic Cloves, minced
• 3 Large Eggs
• ¾ cup Grated Parmesan, divided
• ½ teaspoon Freshly Cracked Black Pepper
• ½ teaspoon Salt
• Fresh Parsley for topping (optional)

Instructions:

1. Fill a large pot with salted water, cover, and bring to a boil over high heat.
2. While waiting, cut the bacon into small pieces and cook in a large skillet over medium-low heat until brown and crispy. Remove the bacon and set aside. Turn the heat to low, add the minced garlic to the warm skillet, and sauté for about 1 minute until fragrant. Turn off the heat.
3. In a medium bowl, whisk together the eggs, ½ cup of the Parmesan, and a generous amount of freshly cracked black pepper until well combined.
4. Add the spaghetti to the boiling water and cook until al dente. Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta.
5. Add ¼ cup of the reserved pasta water to the skillet and stir to dissolve any browned bits. Add the hot drained pasta to the skillet and toss to coat in the bacon drippings.
6. Pour the egg and Parmesan mixture over the hot pasta and immediately begin tossing continuously. The residual heat from the pasta will cook the eggs and create a creamy sauce. Keep tossing until silky and smooth.
7. Add the remaining Parmesan, extra black pepper, and the reserved crispy bacon and toss again. Add a splash of reserved pasta water if the sauce becomes too thick.
8. Taste and adjust the salt, Parmesan, or pepper as needed. Top with freshly chopped parsley and serve immediately. Enjoy!

15. Garlic Shrimp Scampi

This shrimp scampi is buttery, garlicky, and absolutely irresistible! Juicy wild-caught shrimp are marinated in garlic, olive oil, and red pepper flakes, then cooked in a rich white wine and lemon butter sauce that is perfect for mopping up with chunks of crusty sourdough bread. A restaurant-quality meal that comes together in just 35 minutes and works beautifully over pasta, rice, or zucchini noodles!

Ingredients:

• 1 lb Wild Caught Large Shrimp, peeled and deveined
• 4 tablespoon Extra Virgin Olive Oil, divided
• 4 Garlic Cloves, pressed or minced & divided
• 1 teaspoon Kosher Salt, divided
• ½ teaspoon Red Pepper Flakes
• 4 tablespoon Butter, divided
• ⅓ cup White Wine or Chicken Stock
• 2 tablespoon Fresh Lemon Juice
• 1 tablespoon Fresh Parsley, minced

Instructions:

1. Thaw the shrimp in cool water, peel, and devein. Rinse and drain well, then transfer to a small bowl.
2. Drizzle the shrimp with 2 tablespoons of olive oil and toss with half the garlic, ½ teaspoon of kosher salt, and the red pepper flakes. Let marinate for 20 minutes to allow the flavors to develop.
3. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp and garlic mixture, spacing evenly in the pan. Cook for 1 to 1½ minutes, then flip when the shrimp begin to turn opaque. Cook for 1 more minute until golden but not overdone. Transfer the shrimp to a plate and set aside.
4. In the same skillet, melt 3 tablespoons of butter over medium heat and add the remaining garlic. Cook for 30 seconds until fragrant, then stir in the white wine and lemon juice. Cook for about 5 minutes, stirring occasionally, until the sauce has thickened and reduced by half.
5. Return the shrimp and any juices to the pan. Stir in the last tablespoon of butter and remaining ½ teaspoon of salt. Sprinkle with minced parsley and cook for 1 more minute.
6. Serve warm with crusty sourdough bread for dipping, or over pasta or rice. Enjoy!

14. Beef and Broccoli Stir Fry

This ground beef and broccoli stir fry is quick, satisfying, and packed with bold Chinese-inspired flavor! Lean ground beef and tender broccoli florets are tossed in a savory soy, honey, ginger, and garlic sauce that comes together in just 13 minutes. A lighter and faster alternative to takeout that is perfect served over steamed rice or cauliflower rice on a busy weeknight!

Ingredients:

• 1 lb Ground Beef (93% lean)
• 1 Large Head Broccoli, cut into florets and blanched
• ½ Medium Yellow Onion, chopped
• ½ tablespoon Sesame Oil
• 1 tablespoon Toasted Sesame Seeds
• 3 Medium Scallions, sliced for topping
• Cooked Rice or Cauliflower Rice for serving
• Sauce: ½ cup reduced-sodium soy sauce, 1 tablespoon honey, 4 garlic cloves minced, 1-inch piece fresh ginger grated, 1 tablespoon cornstarch

Instructions:

1. In a small bowl, whisk together the soy sauce, honey, garlic, ginger, and cornstarch until smooth and well combined. Set aside.
2. Heat the sesame oil in a large deep skillet over medium-high heat. Add the ground beef and chopped onion and cook, stirring occasionally, for about 5 minutes until the beef is just cooked through.
3. Pour in the sauce, stir to combine, and cook for 1 minute until it begins to thicken. Add the blanched broccoli florets and cook for 1 more minute until heated through and well coated in the sauce.
4. Divide the mixture among 4 bowls or plates, layering over rice or cauliflower rice if desired.
5. Top each bowl with toasted sesame seeds and sliced scallions and serve immediately. Enjoy!

13. Chicken Piccata

This chicken piccata is a classic Italian dish that is simple, elegant, and bursting with flavor! Tender golden chicken cutlets are simmered in a bright and buttery lemon caper sauce that is ready in just 30 minutes. Serve over pasta, rice, or with crusty bread to soak up every last drop of that incredible sauce — a restaurant-worthy dinner made right at home!

Ingredients:

• 2 Large Boneless Skinless Chicken Breasts, sliced in half lengthwise
• ½ cup All-Purpose Flour for dredging
• ½ teaspoon Salt & ¼ teaspoon Black Pepper
• 2 tablespoon Olive Oil
• 2 tablespoon Unsalted Butter, divided
• ½ cup Chicken Broth
• ¼ cup Fresh Lemon Juice
• 2 tablespoon Capers, drained
• Fresh Parsley for garnish

Instructions:

1. Slice the chicken breasts in half lengthwise to create thin cutlets. Season on both sides with salt and pepper, then dredge lightly in flour, shaking off any excess.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the chicken cutlets until golden brown and cooked through, then remove and set aside on a plate.
3. In the same skillet, add the chicken broth, fresh lemon juice, and capers. Bring to a simmer and cook for 3 to 4 minutes, stirring to pick up any browned bits from the pan.
4. Stir in the remaining tablespoon of butter until melted and the sauce becomes glossy and smooth.
5. Return the chicken to the pan and simmer for 2 minutes until heated through and well coated in the sauce. Garnish with fresh parsley and serve immediately. Enjoy!

12. Tofu & Green Bean Stir Fry

This tofu and green bean stir fry is healthy, vibrant, and incredibly satisfying! Crispy golden tofu and crunchy garlic green beans are tossed together in a light and savory Asian-inspired sauce for a wholesome plant-based dinner that is ready in just 40 minutes and made entirely in one pan. Perfect served over rice, quinoa, or noodles for a complete and nourishing meal!

Ingredients:

• 1 Block Firm or Extra Firm Tofu (350g / 12.3 oz), pressed and cubed
• 12 oz Green Beans, trimmed
• 2 Large Garlic Cloves, minced
• 2 tablespoon Avocado Oil, divided
• Salt & Pepper to taste
• Sauce: 2 teaspoon cornstarch whisked with 2 teaspoon water, 2 tablespoon low-sodium tamari, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon honey, ¼ teaspoon ground ginger

Instructions:

1. Drain and press the tofu using paper towels to remove excess moisture, then cut into ¾-inch cubes. Trim the green beans and mince the garlic. If serving with rice or quinoa, start cooking it now.
2. In a small bowl, whisk the cornstarch and water together to form a slurry, then add all remaining sauce ingredients and whisk until combined. Set aside.
3. Heat 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the tofu cubes, season with salt and pepper, and cook undisturbed for 5 minutes. Flip each cube and cook for another 3 minutes, then toss and cook until golden and crispy all over. Remove from the pan and set aside in a bowl.
4. Add the remaining tablespoon of avocado oil to the same pan. Add the green beans and minced garlic and cook for about 8 minutes, stirring frequently, until the beans are tender-crisp and the garlic is fragrant.
5. Lower the heat and return the tofu to the pan. Give the sauce a quick whisk and pour it over everything. Toss well until the tofu and green beans are evenly coated and the sauce has thickened. Season with salt and pepper as needed.
6. Serve on its own or over rice, quinoa, or noodles. Enjoy!

11. Instant Pot Chicken Alfredo

This Instant Pot chicken Alfredo pasta is warm, creamy, and incredibly comforting! Tender chicken chunks and al dente pasta are cooked together in a rich and velvety Alfredo sauce with parmesan and cream cheese — all in just 15 minutes in one pot. The ultimate easy weeknight dinner that tastes like it came straight from an Italian restaurant!

Ingredients:

• 2 Chicken Breasts, cut into ½ to 1-inch cubes
• 4 cups Dry Pasta (350g) — penne, fettuccine, or farfalle
• 1 tablespoon Butter & 2 tablespoon Olive Oil
• 1 teaspoon Garlic, chopped or grated
• ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano & ½ teaspoon Dried Parsley
• 3 cups Chicken Broth & 1 cup Cream
• 100g Cream Cheese (optional)
• ¾ cup Parmesan Cheese, grated
• Salt & Pepper to taste
• Fresh Parsley & Extra Parmesan for garnish

Instructions (Instant Pot):

1. Press the Sauté button on the Instant Pot. Once hot, add the butter and olive oil together.
2. Add the garlic and sauté for 30 seconds until fragrant. Add the chicken chunks and sauté on high for 1 minute.
3. Add the dried basil, oregano, and parsley, season with salt and pepper, and sauté for another 30 seconds.
4. Pour in the chicken broth and cream and stir to combine. Add the dry pasta and press it down into the liquid with a spatula. Do not worry if the pasta is not fully submerged.
5. Cancel Sauté, secure the lid, and turn the pressure valve to sealing. Press Manual or Pressure Cook and set to 4 minutes on high pressure.
6. When cooking is complete, carefully do a quick release by turning the valve from sealing to venting.
7. Switch back to Sauté mode and stir in the cream cheese and parmesan. The cheese will melt and thicken the sauce within about 30 seconds. Add more cream or milk if the sauce is too thick.
8. Remove the inner pot immediately, dish out, and garnish with fresh parsley and extra grated parmesan. Serve immediately and enjoy!

Stovetop Method:

1. Heat the oil and butter together in a large pot. Add garlic and fry for 30 seconds.
2. Add chicken chunks and sauté on high heat for 2 minutes. Add the dried herbs, salt, and pepper and toss to coat.
3. Add the chicken broth and cream, stir, and bring to a boil. Add the pasta and stir to combine.
4. Simmer on low heat for 9 to 10 minutes until the pasta is al dente, stirring occasionally.
5. Stir in the cream cheese and parmesan until melted and smooth. Remove from heat immediately and garnish with parsley and extra parmesan. Serve right away and enjoy!

10. Grilled Salmon

This Grilled Salmon is quite palatable and not very spicy to prepare — it is juicy and tender and can be easily shredded with a fork. It can be taken at any part of the day but is commonly enjoyed during summer season barbecues or as a family dish.

Ingredients:

• 4 Salmon Fillets, skin-on
• 1 tablespoon Olive Oil
• 1 teaspoon Sea Salt
• ½ teaspoon Black Pepper
• Optional: Fresh dill, lemon juice or other citrus for serving

Instructions:

1. Preheat your charcoal or gas grill to 375°F.
2. Pat the salmon fillets dry with paper towels. Rub each fillet with olive oil and season with salt and pepper on both sides.
3. Place the salmon fillets on the grill skin side down. Grill covered for 8 minutes.
4. Gently flip and grill covered for an additional 2 minutes for medium doneness. Adjust cook time to your preferred doneness.
5. Remove from the grill and serve immediately with optional lemon juice or fresh dill. Enjoy!

9. Eggplant Parmesan

Eggplant Parmesan includes breaded eggplant disks and marinara sauce, served with melted cheese for the best eating experience. This warm and satisfying dish is baked until the top turns golden and the cheese melts perfectly — always a great choice for family meals or large gatherings and celebrations.

Ingredients:

• 2 Medium Eggplants, sliced into ¼-inch rounds
• 1 tablespoon Salt (for salting eggplant)
• ⅓ cup All-Purpose Flour
• 2 Large Eggs, beaten
• 2 cups Breadcrumbs
• ½ cup Parmesan Cheese, grated
• ½ teaspoon Garlic Powder & 1 teaspoon Dried Parsley
• 2 cups Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Fresh Basil for garnish

Instructions:

1. Slice the eggplant into ¼-inch rounds. Sprinkle with salt and place in a colander for 45 minutes to draw out excess moisture. Pat completely dry with paper towels.
2. Preheat the oven to 425°F. Set up three bowls — one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan, garlic powder, and parsley.
3. Dredge each eggplant slice in flour, then dip in egg, then coat thoroughly in the breadcrumb mixture. Place on parchment-lined baking sheets.
4. Bake for 20 to 25 minutes, flipping halfway through, until golden and crispy on both sides.
5. Spread marinara sauce in the bottom of a 9x13 baking dish. Layer with breaded eggplant slices, more marinara, and mozzarella. Repeat the layers finishing with cheese on top.
6. Bake at 400°F for 23 to 28 minutes until golden and bubbly. Garnish with fresh basil and serve immediately. Enjoy!

8. Cauliflower Fried Rice

This dish is a newer take on traditional fried rice as cauliflower is used in place of rice. Served with vegetables and a delicious sauce, it is a healthy and tasty option that can be prepared quickly in large quantities — making it ideal for meal prep or a hearty weeknight supper.

Ingredients:

• 1 Medium Head Cauliflower (about 24 oz), rinsed
• 1 tablespoon Toasted Sesame Oil
• 2 Egg Whites & 1 Large Egg
• ½ Small Onion, finely diced
• ½ cup Frozen Peas and Carrots
• 2 Garlic Cloves, minced
• 5 Scallions, diced (whites and greens separated)
• 3 tablespoon Soy Sauce or Tamari
• Pinch of Salt
• Cooking Spray

Instructions:

1. Remove the core from the cauliflower and chop into florets. Working in batches, pulse in a food processor until it resembles the texture of rice. Do not over-process or it will get mushy. Set aside.
2. Heat a large nonstick skillet or wok over medium heat and spray with cooking spray. Add the eggs with a pinch of salt and cook, stirring until set. Set aside.
3. Add the sesame oil to the same pan and sauté the onion, scallion whites, peas and carrots, and garlic for 3 to 4 minutes until soft.
4. Raise the heat to high. Add the cauliflower rice and soy sauce, stir to combine, then cover and cook for 5 to 6 minutes, stirring frequently, until slightly crispy on the outside and tender inside.
5. Add the cooked egg back to the pan, toss to combine, then remove from heat and mix in the scallion greens. Serve immediately and enjoy!

7. Garlic Butter Steak Bites

Garlic Butter Steak Bites are tender pieces of steak prepared in a rich and savory garlic butter sauce. Perfect as an appetizer or a main course, they are full of flavor and can be prepared in large quantities in a short amount of time — making them ideal for parties, family meals, and celebrations.

Ingredients:

• 1½ lbs Sirloin Steak, cut into bite-sized pieces
• 2 tablespoon Olive Oil
• 3 tablespoon Unsalted Butter
• 4 Garlic Cloves, minced
• ¼ teaspoon Red Pepper Flakes
• Salt & Black Pepper to taste
• Fresh Parsley, chopped for garnish

Instructions:

1. Pat the steak pieces completely dry with paper towels — this is essential for a good sear. Season generously with salt and black pepper.
2. Heat the olive oil in a large cast iron skillet over high heat until very hot. Add the steak bites in a single layer without crowding and cook undisturbed for 1 to 2 minutes to form a golden crust. Flip and cook for another 2 minutes until browned. Cook in batches if necessary.
3. Transfer the steak to a plate and set aside. Reduce the heat to medium and add the butter to the same skillet.
4. Once the butter has melted, add the minced garlic and red pepper flakes. Cook for about 30 seconds, stirring, until fragrant and just starting to brown.
5. Return the steak bites to the pan and toss to coat in the garlic butter sauce. Garnish with fresh parsley and serve immediately. Enjoy!

6. Quinoa Stuffed Peppers

Quinoa stuffed peppers are filled with quinoa, fresh veggies, and cheese, then baked until perfectly soft and delicious. This tasty and healthy dish is easy to prepare in large amounts, making it ideal for Thanksgiving dinner, weeknight meals, or meal planning throughout the week.

Ingredients:

• 6-8 Large Bell Peppers, tops removed and cored
• 1 cup Dry Quinoa
• 2 cups Vegetable Broth
• 1 can Black Beans, drained & rinsed
• 1 can Fire-Roasted Diced Tomatoes
• 1 cup Frozen Corn
• ½ Red Onion, diced
• 1 teaspoon Cumin, 1 teaspoon Chili Powder, ½ teaspoon Smoked Paprika, ½ teaspoon Garlic Powder & ½ teaspoon Onion Powder
• 1 tablespoon Olive Oil & ½ teaspoon Salt
• 1½ cups Shredded Cheese (cheddar or Mexican blend)

Instructions:

1. Preheat the oven to 400°F and lightly grease a 9x13 baking dish.
2. Heat olive oil in a medium saucepan over medium-high heat. Add the red onion and salt and cook for 4 to 6 minutes until softened and lightly golden.
3. Add the dry quinoa and all the spices to the pot and toast for 1 minute, stirring constantly. Pour in the vegetable broth, stir to combine, and bring to a boil. Reduce to a gentle simmer, cover, and cook for 15 minutes until the quinoa is fluffy.
4. Stir in the black beans, fire-roasted tomatoes, and corn until well combined.
5. Prep the bell peppers by removing the cores and tops and placing them upright in the prepared baking dish. Spoon the quinoa filling generously into each pepper.
6. Top each stuffed pepper with a generous amount of shredded cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 5 minutes until the cheese is melted and bubbly.
7. Serve topped with salsa, sour cream, or your favorite toppings. Enjoy!

5. Thai Chicken Lettuce Wraps

Thai Chicken Lettuce Wraps are made with Thai spices and cooked chicken, served on fresh lettuce. They are suitable for taking before dinner or as a snack, can be prepared in large batches, and are ideal for celebration gatherings or family dining — delicious and healthy all at once!

Ingredients:

• 1 lb Ground Chicken
• ½ cup Chopped Onion
• 1 tablespoon Olive Oil
• 1 tablespoon Garlic, minced & 2 teaspoon Fresh Ginger, grated
• 1 cup Coleslaw Mix or Shredded Cabbage
• ¼ cup Sweet Chili Sauce
• 2 teaspoon Soy Sauce
• Juice of ½ Lime
• Salt & Pepper to taste
• Butter or Boston Bibb Lettuce Leaves for wrapping
• Fresh Cilantro, Sliced Green Onions & Sesame Seeds for topping
• Red Curry Peanut Sauce: smooth peanut butter, coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, lime juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 2 to 3 minutes until softened.
2. Add the ground chicken and cook, breaking it up with a spoon, until lightly browned and cooked through. Drain any excess fat. Season with salt and pepper.
3. Stir in the garlic, ginger, coleslaw mix, sweet chili sauce, soy sauce, and lime juice. Cook for 2 minutes until everything is well combined and the coleslaw has softened slightly.
4. Make the red curry peanut sauce by whisking together peanut butter, coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, and lime juice until smooth. Set aside.
5. Spoon the chicken mixture into individual lettuce leaves and top with sliced green onions, cilantro, and sesame seeds. Drizzle with the peanut sauce and serve immediately. Enjoy!

4. Lentil Soup

Lentil Soup is tasty and easy to prepare — made of lentils, vegetables, and spices that contribute to our health. In cold periods it is useful to savour this dish as this meal is rather good for your body when the weather is chilly. Available in bulk, it allows you to easily cook a big portion for several meals simultaneously providing a warm and filling meal experience at any time.

Ingredients:

• 1 cup Brown or Green Lentils, rinsed
• ¼ cup Extra Virgin Olive Oil
• 1 Medium Onion, chopped & 2 Carrots, peeled and chopped
• 4 Garlic Cloves, pressed or minced
• 2 teaspoon Ground Cumin & 1 teaspoon Curry Powder
• ½ teaspoon Dried Thyme & Pinch of Red Pepper Flakes
• 1 large can (28 oz) Diced Tomatoes, lightly drained
• 4 cups Vegetable Broth & 2 cups Water
• 1 cup Fresh Collard Greens or Kale, chopped
• 1 teaspoon Salt & Freshly Ground Black Pepper to taste
• 1 to 2 tablespoon Fresh Lemon Juice

Instructions:

1. Warm the olive oil in a large Dutch oven or pot over medium heat. Add the onion and carrots and cook, stirring often, for about 5 minutes until softened and translucent.
2. Add the garlic, cumin, curry powder, and thyme. Cook for 30 seconds, stirring constantly, until fragrant.
3. Pour in the diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor.
4. Add the lentils, vegetable broth, and water. Season with salt and a pinch of red pepper flakes and plenty of black pepper. Raise the heat and bring to a boil, then partially cover and reduce to a gentle simmer for 25 to 30 minutes until the lentils are tender.
5. Transfer 2 cups of soup to a blender and blend until smooth, then pour back into the pot. Alternatively, use an immersion blender to partially blend the soup.
6. Add the chopped greens and cook for 5 more minutes until wilted. Stir in the lemon juice and adjust seasoning to taste. Serve hot and enjoy!

3. Butternut Squash Soup

Butternut Squash Soup is delicious and rich in texture — spicy with a unique taste of sweetness. It is a tasty soup that also provides warmth and is also healthy, coming with a satisfying warm meal. It can be prepared for several servings due to its nutritional benefits.

Ingredients:

• 1 Medium Butternut Squash, halved lengthwise and seeds removed
• 1 tablespoon Olive Oil
• 2 Leeks or 1 Onion, chopped
• 2 Carrots, chopped
• 4 Garlic Cloves, minced
• 1 teaspoon Ground Cumin & 1 teaspoon Smoked Paprika
• Fresh Rosemary or Thyme sprigs
• 4 cups Vegetable Broth
• 1 tablespoon Coconut Oil or Butter
• Salt & Black Pepper to taste
• Optional: Crispy Spiced Chickpeas for topping

Instructions:

1. Preheat the oven to 400°F. Place the halved butternut squash cut side up on a lined baking sheet. Tuck a sprig of fresh rosemary underneath each half. Drizzle with olive oil and roast for 45 to 55 minutes until fork tender and caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the leeks (or onion) and carrots and sauté until softened, about 5 minutes. Add the garlic, cumin, and smoked paprika and cook for 1 minute until fragrant.
3. Once the squash is done, scoop the flesh out of the skin and add it to the pot. Pour in the vegetable broth and stir to combine.
4. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, carefully blend in batches in a stand blender.
5. Stir in the coconut oil or butter and season generously with salt and pepper. Serve hot topped with crispy chickpeas if desired. Enjoy!

2. Spaghetti Squash Carbonara

The spaghetti squash carbonara recipe replaces pasta with spaghetti squash. It must be one of the healthiest meals — so creamy, cheesy, and even with a touch of crunch from the pancetta or bacon. It is easy to cook, more suitable for a healthy meal, and can be prepared in big batches!

Ingredients:

• 1 Large Spaghetti Squash, halved and seeds removed
• 2 tablespoon Olive Oil
• 4 oz Pancetta or Bacon, chopped
• 3 Garlic Cloves, minced
• 2 Large Eggs + 2 Egg Yolks
• ¾ cup Parmesan Cheese, freshly grated
• ½ teaspoon Salt & Generous Black Pepper
• Fresh Parsley for garnish

Instructions:

1. Preheat the oven to 400°F. Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and bake for 40 to 50 minutes until fork tender.
2. While the squash bakes, cook the pancetta or bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the fat in the pan. Add garlic and cook for 30 seconds until fragrant.
3. In a bowl, whisk together the eggs, egg yolks, and Parmesan cheese with a generous amount of black pepper until smooth.
4. When the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Pat the strands dry with paper towels to remove excess moisture.
5. Add the spaghetti squash strands to the skillet with the bacon fat over low heat. Pour the egg and Parmesan mixture over the hot squash and toss quickly and continuously until a creamy sauce forms without scrambling the eggs.
6. Add the crispy pancetta back in, toss to combine, garnish with fresh parsley and extra Parmesan, and serve immediately. Enjoy!

1. Chicken Fajita Marinade

Spices, lime juice, garlic — this Chicken Fajita Marinade is a rather tasty marinade for chicken that delivers incredible flavor whether grilling or baking. Savory and ready in under 30 minutes, it is an ideal addition to your food, especially for large crowds!

Ingredients:

• 1 lb Chicken Breast, sliced
• 1½ cups Bell Peppers, sliced
• ½ cup Onion, sliced
• ¼ cup Olive Oil
• 3 tablespoon Fresh Lime Juice
• 2 tablespoon Water
• 1 teaspoon Sugar
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Onion Powder
• 1-2 tablespoon Chili Powder
• 2 Garlic Cloves, minced
• ½ teaspoon Black Pepper
• Tortillas, Fresh Cilantro & Your Favorite Toppings for serving

Instructions:

1. In a large bowl, combine the olive oil, lime juice, water, sugar, salt, cumin, smoked paprika, onion powder, chili powder, garlic, and black pepper. Stir well to combine.
2. Add the sliced chicken, bell peppers, and onions to the marinade and toss until everything is evenly coated.
3. Cover and refrigerate for at least 30 minutes or up to 8 hours for maximum flavor.
4. Heat a large skillet over medium-high heat with a drizzle of oil. Add the marinated chicken and vegetable mixture and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
5. Sprinkle with fresh cilantro and serve immediately in warm tortillas with your favorite toppings such as guacamole, salsa, sour cream, and shredded cheese. Enjoy!

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