A week’s worth of summer recipes (even if the weather is dire)
Apparently the weather didn’t get the memo that it is, in fact, summer but that doesn’t mean you can’t manifest it from your kitchen. Hannah Twiggs wills away the rain in this week’s meal plan
I intended this week’s meal plan to be as summery as the weather outside… only the weather had other plans. I should have known August couldn’t be trusted.
Nevertheless, let’s manifest away the excessive precipitation currently battering our windows with five super simple, super summery dinner recipes you should cook this week anyway.
The sweet juiciness of watermelon meets tangy feta cheese and protein-packed quinoa in the first refreshing summer salad below. The second is a grilled chicken and peach salad, which is the perfect mix of sweet and savoury, and one to keep on the back burner for when it’s safe to BBQ again.
For a hassle-free meal, the one-pot lemon chicken and orzo offers a burst of flavour with tender chicken and aromatic orzo, and, far more importantly, saves on the washing up.
Is any meal plan complete without a pasta dish? I subscribe to that religion, so you’ll find a lemon basil summer pasta below that can be on the table in 20 minutes flat for a quick, carb-loaded hit.
And at the end of the week, clear out your fridge with a batch of spicy veggie tofu tacos.
Watermelon, feta and quinoa salad
This refreshing and nutritious twist on a classic watermelon and feta salad is the perfect summer dish. The sweet juiciness of watermelon combined with the savoury taste of feta cheese, and the added protein from quinoa, makes this salad a delightful and satisfying meal. It’s quick to prepare and is sure to impress your family and friends at gatherings or as a light lunch option.
Prep time: 15 minutes | Cooking time: 15 minutes
Serving size: 4 servings
Ingredients:
400gwatermelon, diced into bite-sized pieces
200g cooked quinoa (cooled to room temperature)
75g crumbled feta cheese
15g fresh mint leaves, chopped
40g red onion, thinly sliced
30g sliced almonds (or any preferred nut for added crunch)
30ml extra-virgin olive oil
15ml balsamic vinegar
Salt and pepper to taste
Method:
Prepare the quinoa:
- Rinse the quinoa thoroughly under cold water.
- In a saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt.
- Bring to a boil, then reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 12-15 minutes or until the quinoa is cooked and the water is absorbed.
- Remove the saucepan from the heat and fluff the quinoa with a fork. Allow it to cool to room temperature.
Assemble the salad:
- In a large mixing bowl, combine the diced watermelon, cooled quinoa, crumbled feta cheese, chopped mint leaves, and thinly sliced red onion.
- Gently toss the ingredients together to ensure an even distribution.
Prepare the dressing:
- In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar until well combined.
- Season the dressing with a pinch of salt and pepper to taste.
Final touches:
- Drizzle the dressing over the watermelon, feta, and quinoa mixture.
- Add the sliced almonds on top to add a delightful crunch to the salad.
To serve:
- Divide the watermelon, feta and quinoa salad into four serving plates.
- Garnish with extra mint leaves if desired.
- Serve immediately.
One-pot lemon chicken and orzo
This one-pot lemon chicken and orzo is a flavourful and comforting dish that comes together with minimal effort. With tender chicken, delicate orzo pasta, and a zesty lemony twist, this recipe is perfect for a quick weeknight dinner or a satisfying meal any time of the year. The best part? It requires only one pot for easy cooking and even easier cleanup.
Prep time: 10 minutes | Cooking time: 30 minutes
Serves: 4
Ingredients:
680g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
240g orzo pasta
700ml chicken broth
60ml freshly squeezed lemon juice
2 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
Zest of one lemon
120g frozen peas
Salt and pepper to taste
Fresh parsley for garnish (optional)
Method:
Sear the chicken:
- Heat the olive oil in a large, deep frying pan or pot over medium-high heat.
- Season the chicken pieces with salt and pepper, then add them to the hot pan.
- Sear the chicken for about 3-4 minutes per side until browned. Remove the chicken from the pan and set it aside.
Saute the aromatics:
- In the same pan, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add orzo and broth:
- Stir in the orzo pasta, dried oregano, and dried thyme, coating the orzo with the garlic and oil.
- Pour in the chicken broth and freshly squeezed lemon juice. Add the lemon zest for an extra burst of flavour.
- Bring the mixture to a gentle boil.
Simmer the orzo and chicken:
- Reduce the heat to low, and return the seared chicken to the pan, nestling the pieces into the orzo.
- Cover the pan with a lid and let it simmer for about 15-20 minutes or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Add peas and adjust seasoning:
- When the orzo is almost fully cooked, add the frozen peas to the pot, stirring them into the mixture.
- Taste the orzo and adjust the seasoning with additional salt and pepper if needed.
To serve:
- Once the orzo is cooked to your desired texture and the peas are heated through, remove the skillet from the heat.
- Garnish with fresh parsley if desired.
- Serve hot.
Spicy veggie tofu tacos
These spicy veggie tofu tacos are a delicious and satisfying vegetarian twist on the classic taco. Packed with flavourful vegetables and marinated tofu, these tacos are perfect for anyone looking to enjoy a meatless meal without sacrificing taste. With a kick of spice and a medley of fresh toppings, these tacos are sure to become a favourite in your household.
Prep time: 20 minutes | Cooking time: 20 minutes
Serves: 4
Ingredients:
For the spicy tofu:
400g extra-firm tofu, drained and pressed, cut into small cubes
2 tbsp soy sauce
1 tbsp sriracha sauce (adjust to your preferred spice level)
1 tbsp lime juice
1 tbsp olive oil
For the veggie filling:
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
240g sweetcorns (fresh, canned, or frozen)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper to taste
For serving:
8 small taco shells or tortillas
Shredded lettuce or cabbage
Diced tomatoes
Sliced avocado
Fresh coriander leaves
Lime wedges
Optional: salsa, sour cream, or hot sauce for extra flavour
Method:
Prepare the spicy tofu:
- In a mixing bowl, combine the soy sauce, sriracha sauce, lime juice, and olive oil.
- Add the cubed tofu to the bowl, gently toss to coat the tofu in the marinade, and set it aside to marinate for at least 10 minutes.
Cook the veggie filling:
- In a large frying pan, heat olive oil over medium heat.
- Add the sliced red and yellow bell peppers, and red onion to the pan. Cook for 3-4 minutes until the vegetables start to soften.
Add corn and spices:
- Add the corn kernels and minced garlic to the pan with the veggies.
- Sprinkle ground cumin, chili powder, salt, and pepper over the mixture. Stir to combine all the ingredients.
Cook the spicy tofu:
- Push the vegetable mixture to one side of the pan and add the marinated tofu to the other side.
- Cook the tofu for about 2-3 minutes on each side until it gets slightly browned and crispy.
Assemble the tacos:
- Warm the taco shells or tortillas according to package instructions.
- Fill each taco shell with the spicy tofu and veggie filling.
- Top with shredded lettuce or cabbage, diced tomatoes, sliced avocado, and fresh coriander leaves.
To serve:
- Serve the spicy veggie tofu tacos with lime wedges on the side.
- You can also offer additional toppings like salsa, sour cream, or hot sauce for added flavour according to individual preferences.
Grilled chicken and peach salad
This grilled chicken and peach salad is a delightful and refreshing dinner option that beautifully combines the succulent taste of grilled chicken with the sweetness of ripe peaches. With a burst of flavours from the honey-mustard dressing and a medley of fresh greens, this easy-to-make salad will satisfy your taste buds and make a perfect summertime meal.
Prep time: 15 minutes | Cooking time: 15 minutes
Serves: 4
Ingredients:
For the grilled chicken:
680g boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
½ tsp salt
¼ tsp black pepper
For the salad:
60g mixed salad greens (such as lettuce, spinach, or arugula)
2 ripe peaches, sliced
12g red onion, thinly sliced
40g crumbled feta cheese or goat cheese (optional)
30g chopped pecans or walnuts (optional)
For the honey-mustard dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey
Salt and pepper to taste
Method:
Grill the chicken:
- Preheat your grill or grill pan over medium-high heat.
- In a bowl, mix the olive oil, minced garlic, paprika, salt, and black pepper.
- Pat the chicken breasts dry with a paper towel and coat them evenly with the marinade.
- Grill the chicken for about 6-8 minutes on each side or until it reaches an internal temperature of 75C and is cooked through.
- Remove the chicken from the grill and let it rest for a few minutes before slicing it.
Prepare the salad:
- In a large salad bowl, toss the mixed greens, sliced peaches, and thinly sliced red onion together.
Make the honey-mustard dressing:
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until the dressing is well combined.
Assemble the salad:
- Add the grilled chicken slices to the salad bowl on top of the greens and peaches.
- If desired, sprinkle crumbled feta cheese or goat cheese and chopped pecans or walnuts over the salad for added texture and flavour.
Dress the salad:
- Drizzle the honey-mustard dressing over the salad and toss gently to coat all the ingredients.
To serve:
- Divide the grilled chicken and peach salad into four serving plates.
- Serve immediately.
Lemon basil summer pasta
Embrace the flavours of summer with this light and refreshing lemon basil summer pasta. This delightful dish combines al dente pasta with a zesty lemon and garlic dressing, complemented by the aromatic essence of fresh basil. The addition of cherry tomatoes and baby spinach brings a burst of colour and nutrition to this easy-to-make pasta recipe. Whether served warm or chilled, this recipe is a perfect choice for a quick and delicious meal during the sunny season.
Prep time: 10 minutes | Cooking time: 10 minutes
Serves: 4
Ingredients:
340g favourite pasta shape
60ml extra-virgin olive oil
2 tbsp freshly squeezed lemon juice
2 cloves garlic, minced
Zest of one lemon
½ tsp red pepper flakes (optional, for a touch of heat)
Salt and pepper to taste
150g cherry tomatoes, halved
60g baby spinach leaves
10g fresh basil leaves, torn or chopped
22½g grated parmesan cheese (optional, for serving)
Method:
Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it’s al dente.
- Drain the pasta and set it aside.
Prepare the dressing:
- In a small bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, minced garlic, lemon zest, red pepper flakes (if using), salt, and pepper to create the zesty dressing.
Combine pasta and dressing:
- In a large mixing bowl, pour the lemon dressing over the cooked pasta.
- Toss the pasta gently to ensure it is evenly coated with the flavourful dressing.
Add the summer ingredients:
- Add the halved cherry tomatoes, baby spinach leaves, and torn or chopped fresh basil to the pasta.
- Gently toss all the ingredients together until the vegetables and basil are distributed throughout the pasta.
To serve:
- Divide the lemon basil summer pasta into four serving plates.
- Optionally, sprinkle grated parmesan cheese over each portion for an extra burst of flavour.
Enjoy:
- Serve the pasta warm or chilled, as per your preference, and enjoy the taste of summer with every refreshing and satisfying bite.
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