Summer dinner ideas for the whole family

From fresh seasonal fruits to backyard get-togethers to fun summer activities, there is so much to look forward to during summer. As the season approaches, you might be looking to add some new recipes into the rotation. Luckily, we have rounded up some easy summer dinner ideas for you to enjoy. From grilled-chicken recipes to fresh summer salads, these easy family recipes are sure to be a hit.

And if you can’t stand to turn on the oven when the weather is hot, no sweat. We have got a recipe that comes together quickly on the grill. Whether you are cooking Sunday dinner for the whole crew or just need a simple meal for two, there is sure to be a recipe here that sparks your interest. These recipes also make the most of what summer has to offer, such as fresh corn and summer squash. After dinner, keep the good times rolling with an easy no-bake dessert or summer cocktail. Then it is time to kick back and relax. After all, isn’t that what summer is all about?

GRILLED CHICKEN CAPRESE

Turn the classic Italian salad of tomato, basil and mozzarella into a complete meal with juicy grilled chicken and fresh corn.

Ingredients:

Canola oil, for grill grates

1 tablespoon red wine vinegar

3 tablespoons, plus 2 teaspoons, olive oil, divided Kosher salt and pepper

1 small shallot, finely chopped

1 cup corn kernels (from 1 large ear, or frozen and thawed)

1 pint mixed-color grape or cherry tomatoes, halved

4 6-ounce boneless, skinless chicken breasts

2 pounds mixed-color medium and large tomatoes, sliced

6 ounces fresh mozzarella, sliced

1/4 cup small fresh basil leaves

Directions:

Step 1: Heat grill to medium-high. Clean grill, and lightly oil with canola oil. In a bowl, whisk together vinegar, 3 tablespoons olive oil, and 1/2 teaspoon each salt and pepper. Stir in the shallot. Add the corn and grape tomatoes, and toss to combine. Set aside.

Step 2: Rub the chicken with the remaining 2 teaspoons of oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until cooked through, 4 to 6 minutes per side.

Step 3: Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top; then sprinkle with basil.

SUMMER FARRO SALAD WITH GRILLED STEAK

Topped with a colorful veggie medley, this steak-and-grains kale salad checks all the healthy boxes.

Ingredients:

1 cup farro

2 medium bell peppers

5 tablespoons olive oil

1 1/2 pounds boneless beef top-loin steaks, thinly sliced

1 1/2 cups corn

4 cups kale leaves, chopped, with ribs removed

1/4 cup balsamic vinegar

Directions:

Step 1: Heat the grill to medium-high. Cook the farro as the label directs.

Step 2: Toss the bell peppers, seeded and quartered, with 2 tablespoons olive oil. Season the boneless beef top-loin steaks with 1/2 teaspoon salt. Grill the steak and peppers, covered, for 2 to 4 minutes per side, or until the steak is cooked to the desired doneness and the peppers are charred. Chop the peppers.

Step 3: Toss the farro with the peppers, corn, kale leaves, balsamic vinegar, 3 tablespoons olive oil and 3/4 teaspoon each salt and pepper. Thinly slice the steak; serve over farro.

SUMMER SQUASH PIZZA

Enjoy this summer stunner, topped with zucchini, yellow squash, fresh herbs and goat cheese.

Ingredients:

1 small zucchini, halved lengthwise

1/2 small yellow summer squash

1 tablespoon, plus 4 teaspoons, olive oil, divided, plus more for drizzling Kosher salt and pepper

1 pound pizza dough, at room temperature Flour, for dusting

1/4 small red onion, thinly sliced

1/2 small red chile, thinly sliced

2 ounces goat cheese, crumbled

1/2 cup mixed fresh herbs (mint, parsley and chives), chopped

Directions:

Step 1: Heat the grill to medium-high, and arrange so half will give direct heat and the other half will give indirect heat.

Step 2: Brush the zucchini and squash with 1 tablespoon oil, and season with 1/4 teaspoon each salt and pepper. Place the vegetables on the grill over the direct-heat side. Grill, covered, cut-side down, until grill marks appear, 3 to 4 minutes. Flip and grill until barely tender, 1 to 2 minutes more. Transfer to a cutting board, and slice.

Step 3: Working on a floured surface, shape the pizza dough into 12- to 14-inch rounds, and place on a flour-dusted baking sheet. Brush the top with 2 teaspoons oil.

Step 4: Transfer the pizza dough to the grill over direct heat, oiled-side down, and grill, covered, until the top begins to bubble and the bottom is crisp, 2 minutes (use tongs to peek underneath).

Step 5: Working quickly, brush the top of the dough with the remaining 2 teaspoons of oil.

Step 6: Flip the dough to the indirect-heat side of the grill; then top with sliced zucchini and squash, onion, chile and goat cheese, and continue grilling, covered, until the dough is cooked through and charred in spots on the bottom, 3 to 5 minutes more. The cheese will melt during this time.

Step 7: Transfer the pizza to a cutting board, drizzle with oil, and sprinkle with herbs.