Summer Dinner Ideas for Simple, Quick Meals (ranging from no to low heat!)
Summer brings warmer temperatures, longer days, and al fresco dining for those of us living in places with cooler evenings and not to mention nights spent with friends and family gathered around the grill. Barbecuing is fun and functional, until it’s a heatwave and standing over a grill is the last thing you want to do. Then there are those weeknights when you just need dinner to come together fast. You’ve already grilled burgers over the weekend, it’s Tuesday night, and you want a simple meal that doesn't require a ton of thought.
…. yes, and?
This is when I turn to meals that are more like "formulas" or "build-your-own" rather than specific recipes. They are fast, functional, and low heat while packing in nourishing key nutrients like complex carbohydrates, protein, and healthy fats along with plenty of micronutrients AND still being family friendly.
Sometimes this is how I use up leftover meat in the fridge and other times I open a can of salmon or sardines. Use whatever fresh veggies you have sitting in your fridge or picked up from the farmers market or grocery store this week. Most importantly, little to no heat necessary!
Low-Heat Dinner Ideas
Sushi or Mediterranean Seafood Bowls
Serve canned sardines or your favorite cooked fish (this is a great way to use up leftover grilled salmon!) over pre-cooked grains with a simple vegetable salad or legumes. You can take this idea in so many fun directions and switch it up week to week!
The Mediterranean Route: Choose chickpeas or white beans for a Mediterranean vibe and an extra fiber boost. Top with pesto or hummus, feta and any herbs you have (we like basil, mint or oregano).
The Sushi Party Route: Pair your fish with sliced avocado, green onions, sesame seeds, and a quick cucumber salad tossed in seasoned rice vinegar. We originally got this idea from Caro Chambers, and it's now in our weekly rotation. Simply prepare the rice and set out whichever toppings you have the time and energy for, then let everyone build their own bowls or rolls!
Sushi Topping Ideas: Steamed edamame, nori sheets, sliced avocado, cucumbers, sesame seeds, frozen mango, sriracha mayo, soy sauce (or tamari/coconut aminos), and pickled ginger. Anything goes, making it easy to cater to everyone's preferences!
Brands we like for pre-cooked grains: Seeds of Change; Lundberg Family Farms; Lotus Foods. Trader Joe’s and Whole Foods also have frozen precooked rice in larger packets that can be ready in just a few minutes.
Simple Fish Tacos
Prepare salmon ahead of time, then serve it with corn tortillas, a quick coleslaw made with shredded cabbage and green onions, and a drizzle of the Lime Crema listed below. Add some avocado and your favorite salsa. Serve alongside a can of beans that you quickly warm up on the stove and you have a full meal.
Favorite beans: Heyday Enchilada Beans, Siete Refried Beans, or Trader Joe’s Refried Black Beans!
Pesto Pasta with Fresh Corn and Zucchini
A quick, light meal that highlights summer produce without a ton of cooking time. Combine cooked pasta with thinly sliced fresh zucchini, sweet summer corn scraped right off the cob (this can be a great way to use up leftover corn on the cob!), cherry tomatoes, and a generous dollop of pesto. Serve it as a side alongside your favorite grilled or leftover protein, or toss in a can of drained and rinsed beans with extra parmesan for a complete meal.
FYFL tip: You can freeze pesto in ice cube trays or a small jar and then pull it out when you need to add some flavor or a quick pasta!
The Ultimate Main-Course Charcuterie Board
Build a giant charcuterie spread right on your table or counter and let everyone build their own plate. This is a fantastic option when you’re hosting friends or family and aren't sure what to serve. Since we all tend to fill up on the charcuterie board anyway, scaling it up into the main event is fun, casual, and requires zero heat!
Ideas to Include: Homemade hummus, pesto, or your spread of choice; raw or blanched fresh veggies; fresh sourdough bread, pita, or crackers; a few good cheeses; nuts like almonds or cashews; fun tinned fish; fresh fruit; and chopped leftover pulled chicken or grilled salmon from the night before.
Crockpot Fajitas or Burrito Bowls
Let the slow cooker do the heavy lifting during the heat of the day so dinner is ready when you are. Toss sliced peppers, onions, seasoned chicken (or beans), and a splash of bone broth into the slow cooker in the morning. That night, spoon it over pre-cooked grain bowls or salad greens with your favorite toppings — tortilla chips, salsa, shredded cheese, and the Lime Crema below. Or, spoon it into warm corn tortillas for fajitas and serve with a side of beans and guacamole.
Grain & Veggie Power Bowls
Grill up chicken thighs alongside zucchini, asparagus, or fresh corn. Serve over quinoa or brown rice (cooked ahead in a pressure cooker), add a handful of fresh greens, and top with your favorite sauce. Switching up the sauce keeps this meal in your weekly rotation without feeling stale or boring! Check out a few of our favorites here.
Dressings & Sauces
Here are some of our favorite go-to sauces made with everyday ingredients. Use them to top grain bowls, dress fresh greens, or drizzle over quick proteins! Whip up a batch to easily switch up your flavor profile from week to week!
Maple Mustard Dressing
2 ½ tsp Dijon mustard
2 Tbsp maple syrup
3 ½ Tbsp apple cider vinegar
⅔ cup olive oil
Instructions: Combine all ingredients in a glass jar with a lid and shake or whisk until emulsified.
Honey Mustard Vinaigrette
2 tbsp Dijon mustard
2 tbsp apple cider vinegar
2 tbsp honey
¼ C olive oil
Pinch of salt & black pepper (optional, to taste)
Instructions: Combine all ingredients in a glass jar with a lid or small bowl. Shake or whisk until emulsified. Add salt and black pepper, if using, and then mix again.
Creamy Greek Dressing
2 Tbsp Greek yogurt
2 Tbsp chopped cucumber
2 Tbsp olive tapenade
2 Tbsp milk
10–15 mint leaves, finely chopped
Instructions: Combine all ingredients together and spoon over your favorite bowl.
Tzatziki
1 cup Greek yogurt
½ cup chopped cucumber
⅓ cup finely chopped fresh dill
2 cloves garlic, minced
1 tsp lemon juice
Salt and pepper to taste
Instructions: Chop or shred ½ cucumber then strain out the excess liquid. Add the strained cucumber to a bowl with Greek yogurt, chopped fresh dill, garlic, and 1 tsp lemon juice. Stir to combine and then add salt and pepper to taste. Cover and refrigerate for 30 minutes to 1 hour. Use as a topping on bowls, high protein salad dressing, or as a dip for veggies.
Lime Crema
1.5 Tbsp milk
3 Tbsp Greek yogurt
3 Tbsp mayonnaise
Juice from 1 lime
½ tsp ground cumin
¼ cup fresh cilantro, finely chopped
Pinch of salt to taste.
Instructions: Combine all ingredients and add salt to taste. Feel free to add an extra ½ tbsp of milk to thin out the consistency.
Spicy Cashew Sauce
1 ¼ cups roasted, salted cashews
½ cup water (plus extra as needed to thin)
2 Tbsp maple syrup
2 Tbsp sriracha (omit for a milder sauce)
1 ½ Tbsp tamari or coconut aminos
1 clove garlic
Juice of 1–2 limes
1 tsp fresh ginger
½ tsp kosher salt
Instructions: Blend all ingredients in a high-powered blender until completely smooth. Add a splash of extra water if needed to reach your desired consistency.
The FYFL "Nourish" Formula
These were some of our favorites that don’t require a lot of heat, but you can follow this simple formula to build a nourishing dinner any time of year — whether it’s a power grain bowl, a pasta dish, fajitas, or a well-balanced plate.
MEAL = FOUNDATION + VEGGIE + PROTEIN + FLAVORIZER + VITALITY BOOSTER
