Fall may be just around the corner and the kids are back in school, but the warm weather is still here. Although I love cooking and eating take-out meals at home, when it’s hot out, it’s hard for me to get motivated to get into the kitchen.
Maybe you can relate? Heat tends to kill my appetite as well, and my preferences definitely lean toward crisp, fresh, crunchy, and vibrant foods and flavors.
Here are some dinner ideas that come together quickly, maximize the flavors of summer and are absolutely delicious anytime.
Black shrimp dishes
These dishes come together in minutes and are packed with flavor. To make this bowl even easier, you can purchase pre-ordered steamed shrimp from Publix or right here in Tallahassee, at Southern Seafood. Just call ahead and pick them up on your way home.
ingredients
1 pound (+) peeled and deveined shrimp
1 teaspoon cumin
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons olive oil, divided
1 c. Frozen corn
1 red pepper, cut into cubes
2 tablespoons. Chopped fresh coriander, plus more for garnish
Juice of 1 lemon, divided
1 avocado, cut into thin slices
directione
Mix together the spices: cumin, paprika, garlic powder, onion powder, salt, and pepper.
Place the shrimp in a medium-sized bowl, then add half the amount of spice mixture.
In a large cast iron skillet over medium heat, heat 2 teaspoons of olive oil. Add shrimp and cook until opaque and charred, 3-4 minutes on each side. Remove shrimp from pan.
Add the corn to the pan with the other half of the spice mixture. Fry for about 5 minutes, removing pieces from the bottom of the pan.
Prepare the corn salad: In a medium-sized bowl, mix the corn with the diced pepper and coriander. Add two teaspoons of olive oil and the juice of half a lemon. Add salt and pepper to taste.
Building the bowls: Spoon the rice into 4 bowls. Top with shrimp, corn salad, and a quarter of avocado. Garnish with coriander, squeeze lemon and serve.
Notes:
I say 1 pound plus shrimp because they are so flavorful and you may need more than a quarter pound per serving. You can serve this over any type of rice. I served it over Seeds of Change, quinoa, and brown rice. Cooks in the microwave in 90 seconds. Available at Publix or Costco. Each bag contains approximately 2 servings in our house.
I like to top it with a drizzle of one of my favorite sauces, Terrapin Ridge Farms Buffalo Ranch, available at Fresh Market.
Creamy summer pesto pasta
Summer pesto pasta, made with garlic roasted tomatoes, pasta, tender marinated chicken, pesto, spinach and parmesan. Like summer on a plate, delicious anytime.
ingredients
Grilled tomatoes
10 oz. Cherry tomatoes (cut in half)
2 teaspoon olive oil
3 teaspoons garlic, chopped
Pesto chicken pasta
2 teaspoon olive oil
1.5 kilo chicken breast or tender, cut into small pieces
Salt 1/2 teaspoon
1 teaspoon black pepper
1/4 teaspoon paprika
8 oz. Pasta (tie, penne, or fusilli)
3.5 oz. Pesto jar (I buy Alessi brand)
3/4 cup unsweetened coconut milk (shake can before opening)
2 cups baby spinach, chopped
A quarter cup of pine nuts (optional)
directione
Preheat the oven to 400 degrees Fahrenheit. Add the cherry tomatoes, cut in half, with 2 teaspoons of olive oil and minced garlic. Spread in a medium sheet pan. Roast for about 20 minutes.
Bring a pot of water to a boil. Cook pasta in well salted water, according to package instructions.
Season the chicken with salt, pepper and paprika. Heat 2 tablespoons olive oil over medium-high heat in a large skillet (cast iron if you have one) until hot. Add the chicken and cook for 5 minutes on each side until browned and cooked through. Remove chicken to a plate.
Add the basil pesto and coconut milk to the same pan used to brown the chicken. Stir gently and simmer. Add 2 cups chopped baby spinach and cover with a lid until wilted.
Remove the lid and add the cooked chicken, pasta and roasted tomatoes. Stir the mixture well. Garnish with pine nuts (optional).
Season with additional salt and pepper or add crushed red pepper flakes if desired.
NB:Do you want to skip cooking chicken? You can always use roasted chicken and add it in the last step.
DIY salad tee
We’ve been experiencing this about once a week lately. It’s less of a recipe and more of a combination of your favorite, most satisfying ingredients in a salad, because a plain old bowl of lettuce doesn’t make a satisfying salad.
As a template for creating satisfying salads, try to cover all the macronutrient bases – including carbohydrates, protein and fat, as well as interesting and appetizing colors and textures, like chewy and crunchy.
Visit my blog How to Build a More Satisfying Salad for more salad ingredient ideas.
Ours is pretty simple and usually includes mixed greens, halved grape tomatoes, chopped baby carrots, garbanzo beans, and cressins for a little sweet chew and then topped with vinaigrette or honey mustard depending on my mood.
More “No Recipe Required” Dinner Options.
These are some other quick and easy options.
Black bean quesadilla: Whole-grain black bean rolls with spinach, feta, and thinly sliced onions, or alternatively try pairing black beans with cheddar cheese, sliced red peppers, and corn kernels. Serve with salsa, guacamole, and a drizzle of Buffalo Ranch dressing.
Breakfast for dinner: Anything goes here. Some options include a good scrambled or fried egg with toast and fruit, a breakfast sandwich on whole grain bread, or a frittata or quiche with a side salad.
macaroni: Chilled tortellini with red sauce and canned side salad.
Not a beef burger: Chicken, turkey, or fish burgers on a whole-wheat bun or English muffin topped with avocado and tomato with a side of potato chips or crumbles (one of our favorites).
Dinner doesn’t have to be complicated or fussy. Life is complicated enough, no need to add any of that to dinner time. Hopefully these give you some options to add to your “What’s for dinner?” library.
Anna Jones is a registered dietitian. Visit her website at annajonesrd.com.