5,033 summer recipes

Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!

Grilled sirloin tip kabobs with zucchini, yellow squash, red pepper, and onion marinated in Italian dressing. Served over bright lemon-parsley rice for a colorful dinner for two.

Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Ratatouille-topped chicken: pan-seared breasts blanketed in Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes. Mediterranean weeknight dinner.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Easy pizza primavera on pita: personal-sized pizzas topped with broccoli, summer squash, asparagus, peas, fresh tomato, basil, mozzarella, and parmesan. Ready in 30 minutes.

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

Grilled Italian sandwich layered with salami, fresh mozzarella, roasted peppers, and provolone on crusty bread with olive mayonnaise and Dijon. A hot pressed masterpiece.

Prevention's perfect kabobs: chicken and scallops marinated in yogurt-mint, skewered with vegetables and dried fruit. A balanced, colorful, Mediterranean-leaning grill plate.

Island-style chicken stir-fry in a creamy peanut-curry sauce with garlic, ginger, fish sauce, and red curry paste. Loaded with carrots, zucchini, squash, bean sprouts, and crunchy chopped peanuts.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Provencal vegetable ragout slow-roasted for four hours with eggplant, tomatoes, mushrooms, squash, potatoes, red wine, and twelve cloves of garlic. Vegan and deeply flavored.

Greek chicken and spaghetti tosses lemon-oregano marinated chicken strips with summer squash, zucchini, and a whisper of cinnamon. Mediterranean weeknight dinner, the whole pan in 40 minutes.

Roasted vegetable sandwich on French baguette with eggplant, zucchini, summer squash, and red pepper. Lemon-basil yogurt spread, peppery watercress. Vegetarian lunch.