Perfect Summer Suppers

I know, I know, here in California “supper” is called dinner. Where I grew up, the mid-day meal was called “dinner” and supper was the evening meal. 

Summer suppers should be easy, fresh, and full of flavor, not to mention something that won’t heat up your kitchen too much. Regardless of whether you call it dinner or supper, here are some perfect ideas/recipes that work whether you’re dining solo, feeding the family, or entertaining guests.

Grilled Chicken with Corn & Avocado Salad

Ingredients

• 4 boneless skinless chicken breasts
• 2 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• Salt and pepper to taste
• 2 ears of corn, grilled and kernels removed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1/4 cup crumbled cotija cheese (optional)

Instructions

1. In a bowl, mix olive oil, lime juice, cumin, salt, and pepper. Marinate chicken for 30 minutes.
2. Grill chicken over medium heat until cooked through, about 6-7 minutes per side.
3. In a large bowl, combine corn, avocado, tomatoes, red onion, and cilantro.
4. Slice grilled chicken and serve over the salad. Top with cotija cheese if desired.

 

Cold Sesame Noodle Bowls

Ingredients

• 8 oz. soba or spaghetti noodles
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1/2 cup shredded carrots
• 1 cucumber, julienned
• 2 green onions, sliced
• 1 cup shredded rotisserie chicken (optional)
• Sesame seeds for garnish

Instructions

1. Cook noodles according to package directions. Rinse with cold water and drain.
2. Whisk together peanut butter, soy sauce, vinegar, sesame oil, honey, garlic, and ginger to make the sauce.
3. Toss noodles with sauce, then top with carrots, cucumber, green onions, and chicken.
4. Garnish with sesame seeds and serve chilled.

Pasta Salad with Pesto, Shrimp & Sun-Dried Tomatoes

Ingredients

• 12 oz bowtie pasta
• 1 cup cooked, deveined, and shelled shrimp (chilled)
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup baby spinach
• 1/4 cup pesto
• Salt and pepper to taste

Instructions

1. Cook pasta according to package instructions. Drain and cool.
2. Toss pasta with pesto, shrimp, sun-dried tomatoes, and spinach.
3. Season with salt and pepper. Serve cold or room temperature.

Note: A light drizzle of fresh lemon juice over the shrimp before mixing into the pasta really makes the shrimp pop in this salad!

Tuna Salad Plate

Ingredients

• 4 small, boiled potatoes, halved
• 1 cup green beans, trimmed and blanched
• 1/2 cup cherry tomatoes
• 2 hard-boiled eggs, halved
• 1/4 to 1/2 cup black olives
• 1 6-7 oz.can high-quality tuna, drained
• Mixed greens or arugula
• Vinaigrette dressing

Instructions

1. Arrange greens on a large plate or platter. Top with potatoes, green beans, tomatoes, eggs, olives, and tuna.
2. Drizzle with vinaigrette and serve cold.

This makes a beautiful presentation when entertaining. Seafood and freshly sliced lemons can be used instead of tuna to really take this up a notch. Add warm French bread or baguettes and butter to round out the meal.