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Easy Recipes for a Summer Dinner Party

Gaynor Borade Feb 12, 2020
Summer time is associated with lighter meals and fresh fruit juices, that help to hydrate the body. Planning a dinner party can be simpler if you choose easy and delicious recipes.
There are a number of recipes that can help you put together a great summer dinner party. Some of them are mentioned here.

Chicken Breast and Broccoli Stir Fry

For the marinade
  • Chicken Breasts, 4 (skinned and boneless)
  • Olive Oil, 1 tbsp.
  • Garlic Cloves, 4 (peeled and minced)
  • Cilantro, 3 tsp. (chopped)
  • Black Pepper, ½ tsp. (ground)
  • Yellow Peppers, 6 (sliced)
  • Red Peppers, 6 (sliced)
  • Lime Juice, 3 limes
  • Salt, to taste.
For the stir fry:
  • Fresh Broccoli Flowers, 2 cups
  • Walnuts, 1 tbsp. (chopped)
  • Olive Oil, 1 tsp.
  • Sesame Oil, ½ tsp.
  • Chili Oil, ½ tsp.
  • Soy Sauce, 1 tsp.
  • Garlic Clove, 1 (crushed and minced)
  • Salt, to taste
  • Mix all marinade ingredients together in a medium bowl.
  • Lay the marinated boneless chicken breasts between wax paper, and pound each to tenderize the meat. Use a wooden mallet.
  • Place the meat aside for about two hours (covered). You could even marinate the chicken overnight.
  • Cook the chicken breasts on a preheated grill pan for about 5 minutes, on each side.
  • In a wok, add sesame, olive oil, chili oil, and garlic.
  • When the oil is hot, toss in the walnuts and broccoli flowers.
  • Stirring occasionally, add the soy sauce and cook for about 5 minutes.
  • Serve the pre-plated chicken breasts and broccoli stir fry, with broiled peppers.

Eggplant and Caponata Toss

  • Red Onions, 2 (sliced)
  • Eggplants, 2 (sliced to about ¾ inch)
  • Celery Stalks, 3
  • Red Wine Vinegar, 2 tbsp.
  • Extra Virgin Olive Oil, 2 tbsp.
  • Sugar, 1 tsp.
  • Pepper, ¼ tsp. (ground)
  • Tomatoes, 6 (diced)
  • Green Sicilian Olives, 1 cup (pitted and chopped)
  • Raisins, ¼ cup
  • Capers, 3 tbsp.
  • Fresh Parsley Leaves, ½ cup
  • Non-stick Cooking Spray
  • Salt, to taste
  • Sprinkle salt on onions, eggplants, and celery.
  • Preheat the gas grill and lightly grease both sides of each eggplant slice with the non-stick cooking spray.
  • Place the skewered onions, eggplants, and celery on the hot grill rack.
  • Cover the grill and cook for 10 minutes, till the veggies become tender and lightly browned.
  • Let them cool down and rest for some time.
  • Dice the cooked eggplants, celery, and onions.
  • In large salad bowl, mix vinegar, oil, pepper, and sugar.
  • Stir in the tomatoes, raisins, olives, parsley, and capers.
  • Add the eggplant, onions, and celery, and gently toss them.
  • Serve the special 'toss' or salad either at room temperature or chilled.


  • Fresh Tarragon, 1 tsp. (dried)
  • Lemon Peel, ½ tsp. (shredded)
  • Fresh Mushrooms, 1 cup (halved)
  • Squash, 1 cup (halved and sliced)
  • Garlic Flake, 1 (crushed and chopped)
  • Celery Stalk, 1 (sliced into 1 inch pieces)
  • Pimento, 2 tbsp. (sliced)
  • Cooking Oil, 1 tbsp.
  • White Wine Vinegar, 1 tbsp.
  • Worcestershire Sauce, 1 tbsp.
  • Salt, to taste.
  • In a mixing bowl, stir in the oil, wine vinegar, Worcestershire sauce, lemon peel, tarragon, and salt.
  • In an aluminum foil pouch, mix mushrooms, squash, celery, onions, and pimento.
  • Pour the oil and vinegar mixture over the vegetables.
  • Fold the pouch edges, leaving space for vegetable expansion, caused due to steam.
  • Place the sealed pouch on the grill for about 30 minutes.
  • Remove the crisp-tender veges on a platter and garnish them with slices of cucumber, tomatoes, and olives.

Shrimp and Tomato Delight

  • Shrimp, 1 can
  • Green Beans, ¼ kg (strung and cut diagonally)
  • Tomatoes, 4 (diced)
  • Cucumbers, 4 (peeled and cut lengthwise)
  • Shallot, 1tbsp. (finely chopped)
  • Fresh Oregano Leaves, 1 tbsp. (finely chopped)
  • Mustard, 1 tsp.
  • Sugar, ½ tsp.
  • Lemon Juice, 1 lemon
  • Olive Oil, 2 tbsp.
  • Black Pepper, ½ tsp. (ground)
  • Cheese, 1 tbsp. (crushed or grated)
  • Water, 2 cups
  • Salt, to taste.
  • Heat the water in a saucepan.
  • Add the shrimp and salt, and cook till it turns opaque.
  • Drain out the cooked shrimp and transfer it into a serving bowl.
  • Steam the beans with salt until it becomes tender-crisp.
  • Toss the beans, tomatoes, and cucumbers, with the shrimp.
  • Combine the lemon juice, lemon peel, olive oil, oregano, shallot, mustard, pepper, sugar, and salt. Whisk well.
  • Toss the dressing, shrimp and vegetable mix in a bowl.
  • Garnish the dish with cheese.
Served along with fresh fruit punch or chilled wine, these dishes are a great indulgence. Whether or not you intend to invite guests over, eating light during this season is best for your family's health. You could invite the whole family into the kitchen, and watch the kids wash down the veges with fresh ales of their choice.