Summer Entrées

From grilled chicken with fresh summer salsas to summer pasta dishes, these healthy summer entrées please your tastebuds and beat the heat.

Shishito and Shrimp Skewers with Chimichurri

Ridged shishito peppers are usually pleasantly bitter with mild to medium heat, but watch out: Every so often, you’ll get one that packs a fiery punch.

View Recipe: Shishito and Shrimp Skewers with Chimichurri

 

Grilled Chicken with Fresh Grape Glaze

Grapes are probably the last thing you’d think of to put on grilled chicken, but combined with soy sauce, balsamic vinegar, and rosemary, they really work well here. Their natural sugars caramelize during cooking, giving the finished dish the charred crust that makes grilled food great.

View Recipe: Grilled Chicken with Fresh Grape Glaze

 

Red Snapper with Chunky Tomato-Watermelon Salsa

The salsa combines sweetness from watermelon; acid from tomatoes and lime; a bit of heat from the chile; and a pop of herbal freshness from cilantro and mint. It pairs particularly well with red snapper and would be lovely with most any mild white fish. To get the fish skin good and crisp, be sure to forgo a nonstick skillet in favor of a stainless-steel or cast-iron one; reach for a 12-inch skillet- (or larger) so the fish doesn’t get overcrowded—or cook in 2 batches if using a smaller pan.

View Recipe: Red Snapper with Chunky Tomato-Watermelon Salsa

 

 

Brown-Sugar Grilled Salmon with Zucchini and Fennel “Noodles”

Playing up the contrast—acidic and sweet, crunchy and tender—creates an easy, refreshing entrée that’s ready in just 25 minutes.

View Recipe: Brown-Sugar Grilled Salmon with Zucchini and Fennel “Noodles”

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