Summer Entrées - Cooking Light

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.

Becky Luigart-Stayner

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

This grilled entree packs a lot of flavor for your summer table.

Becky Luigart-Stayner

Mango Rice Salad with Grilled Shrimp

Asian influences are rather uncommon at the summer table, but with curry-marinated shrimp, coconut-tinged rice, crunchy vegetables, and distinctively flavored mango, this dish will change that, and fast.

View Recipe: Mango Rice Salad with Grilled Shrimp

Randy Mayor

Lobster Rolls

Lobster isn't just for the white-tablecloth set. These classic New England sandwiches are decidedly down-to-earth, and affordable to boot―just one pound of lobster feeds eight. The unbeatable flavor of fresh dill is excellent, and the dressing is extra tangy (and lower in fat) thanks to the addition of Greek yogurt.

View Recipe: Lobster Rolls

Photo: Becky Luigart-Stayner

Pulled Chicken Sandwiches

Most of us don't have the time or equipment to slow-smoke meats at home. Thankfully, this recipe captures all of the smoke and spice of barbecue in only 20 minutes on the grill. Slap on a sweet-spicy sauce and the requisite pickles and bun, and you're in for a treat.

View Recipe: Pulled Chicken Sandwiches

Photo: Anna Williams

Grill-Braised Clams and Chorizo in Tomato-Saffron Broth

Spanish flavors inspire this simple but intense summery braise. Saffron gives the tomato broth a nutty complexity, while the spice and heat of chorizo liven up the clams.

View Recipe: Grill-Braised Clams and Chorizo in Tomato-Saffron Broth

Photo: Anna Williams

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

This herby pasta salad is perfect for a picnic or potluck gathering; you can easily double the recipe to serve a crowd. Can't find orecchiette? Medium shell-shaped pasta will also work in its place.

View Recipe: Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Photo: Anna Williams

Tequila-Glazed Grilled Chicken Thighs

If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking.

View Recipe: Tequila-Glazed Grilled Chicken Thighs

Photo: Anna Williams

Grilled Char with Yukon Golds and Tomato–Red Onion Relish

Sweet heirloom tomatoes are the crowning glory on this grilled meal. Soaking the onions in cool water removes some of their harsh bite.

View Recipe: Grilled Char with Yukon Golds and Tomato–Red Onion Relish

Photo: Anna Williams

Grilled Pizza with Prosciutto, Arugula, and Lemon

Grilled flatbreads are a delicious base for a light, summery salad. The dough develops a yeastier, more complex flavor from a 24-hour resting period in the refrigerator. You can also use store-bought dough and begin with step 3 in the directions.

View Recipe: Grilled Pizza with Prosciutto, Arugula, and Lemon

Photo: Anna Williams

Yakitori

A teriyaki-like sauce adds tons of flavor to chicken. Serve with rice or rice noodles and steamed baby bok choy.

View Recipe: Yakitori

Photo: Anna Williams

Curry Chicken Wraps with Nectarine Chutney

Indian spices pair well with tangy nectarines but you can also use peaches, if you prefer.

View Recipe: Curry Chicken Wraps with Nectarine Chutney

Photo: Anna Williams

Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

A basic burger gets revamped thanks to a few choice ingredients that pack lots of flavor. Watch out, this will be the hit at your next barbecue.

View Recipe: Burgers with Blue Cheese Mayo and Sherry Vidalia Onions

This recipe elevates the down-home Southern flavor of corn bread and smoked ham into haute cuisine with a sweet-savory salsa.

Becky Luigart-Stayner

Corn Bread Shortcake with Ham and Fresh Peach Salsa

This recipe elevates the down-home Southern flavor of corn bread and smoked ham into haute cuisine with a sweet-savory salsa. Impress your guests with an elegant plate presentation, but keep some extra salsa for yourself to eat with any kind of grilled meat, or, heck, plain old tortilla chips.

View Recipe: Corn Bread Shortcake with Ham and Fresh Peach Salsa

The marinade brings together sweet, sour, and spice for flavor you'll want to try over and over.

Becky Luigart-Stayner

Cumin, Honey, and Mint-Marinated Lamb Chops

Among its myriad benefits, grilling yields superfast results: After marinating, these lamb chops need only about eight minutes and they're ready to eat. The mélange of ingredients in the marinade brings together sweet, sour, and spice for flavor you'll want to try over and over.

View Recipe: Cumin, Honey, and Mint-Marinated Lamb Chops

In this recipe, we marinate flank steak with jalapeo peppers, then grill it and top with a jam made from tomatoes.

Becky Luigart-Stayner

Fiery Flank Steak with Tomato Jam

In this recipe, we marinate flank steak with jalapeño peppers, then grill it and top with a jam made from tomatoes and even more jalapeños―a spicy-food lover's dream. If you've got a big crop of backyard tomatoes, make some extra jam to serve with cheese and crackers for a quick appetizer.

View Recipe: Fiery Flank Steak with Tomato Jam

Randy Mayor

Arugula Salad with Chicken and Apricots

Pounding the chicken breasts flat ensures tenderness and cuts cooking time―a great combination―while fresh herbs add great taste. The finished salad has lots of flavors, too: bitter arugula, sweet and juicy apricot, pungent raw onion, and tart white-wine vinaigrette. This 10-minute recipe's perfect for a weekend lunch with guests.

View Recipe: Arugula Salad with Chicken and Apricots

Charring the chiles, corn, and salmon on the grill infuses everything with a light smoky flavor that brings the whole dish together.

Becky Luigart-Stayner

Grilled Salmon with Roasted Corn Relish

Just about every ingredient here is a seasonal specialty, from the corn, tomato, and chile peppers to fresh cilantro and salmon (wild Pacific salmon is best in summer). Charring the chiles, corn, and salmon on the grill infuses everything with a light smoky flavor that brings the whole dish together.

View Recipe: Grilled Salmon with Roasted Corn Relish

This salad combines three very different kinds of sweetness—the pure sweet of corn, the savory, almost meaty sweet of tomatoes, and the clean, oceanic sweet of crabmeat.

Becky Luigart-Stayner

Crab, Corn and Tomato Salad with Lemon-Basil Dressing

This salad combines three very different kinds of sweetness―the pure sweet of corn, the savory, almost meaty sweet of tomatoes, and the clean, oceanic sweet of crabmeat. Top that with a tart vinaigrette dressing and you've got a refreshingly light salad that's still satisfying.

View Recipe: Crab, Corn and Tomato Salad with Lemon-Basil Dressing

Photo: Gentl & Hyers

Grilled Chicken with Cucumber-Melon Salsa

A combination of green and orange melons is colorful and speaks to the beauty of summer. We left the seeds in the jalapeño for some heat, but you can discard them for a milder dish.

View Recipe: Grilled Chicken with Cucumber-Melon Salsa

Photo: Gentl & Hyers

Grilled Halibut with Peach and Pepper Salsa

A fresh fruit salsa is a lovely accompaniment to grilled fish in the summer; try it also with striped bass or arctic char. Here, the season's juiciest peaches pair with fiery habanero pepper for a sweet-spicy flavor. Leave the peaches unpeeled for more color and texture.

View Recipe: Grilled Halibut with Peach and Pepper Salsa

Photo: Gentl & Hyers

Brined Pork Tenderloin with Plum and Jicama Relish

A quick brine keeps the pork moist and juicy, while the Plum and Jicama Relish provides sweet and spicy summer flavors.

View Recipe: Brined Pork Tenderloin with Plum and Jicama Relish

Photo: Gentl & Hyers

Quick-Roasted Cherry Tomato Sauce with Spaghetti

Sweet, sun-ripened tomatoes collapse into a beautifully rustic sauce. For the prettiest dish, use multicolored tomatoes from the farmers' market or, if you're lucky, your backyard.

View Recipe: Quick-Roasted Cherry Tomato Sauce with Spaghetti

Photo: Gentl & Hyers

Grilled Flank Steak with Avocado and Two-Tomato Salsa

Fresh tarragon offers an unexpected but delightful flavor to the salsa. Serve as a simple entrée or as soft tacos with warmed corn tortillas.

View Recipe: Grilled Flank Steak with Avocado and Two-Tomato Salsa

Photo: Romulo Yanes

Tandoori Grilled Chicken with Mint Raita

Barbecued chicken, a backyard summer favorite, marinates here in a heady Indian spice blend and tangy yogurt. A cool, herby raita complements it perfectly.

View Recipe: Tandoori Grilled Chicken with Mint Raita

Photo: Romulo Yanes

Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions

Grilled cheeseburgers get an irresistible upgrade with creamy blue cheese and caramelized onions spiked with jammy red wine and tart-sweet vinegar. A portion of the tender onions are mixed into the patties to help keep the lean beef moist.

View Recipe: Cabernet-Balsamic Burgers with Sautéed Mushrooms & Onions

Photo: Romulo Yanes

Grilled Maine Lobster Tails with Miso Butter

The Brombergs (Blue Ribbon Sushi Bar and Grill, The Cosmopolitan of Las Vegas) fondly recall eating steamed lobsters at the beach on Long Island. Their modern twist is grilled lobster with miso butter. Miso brings salty umami notes to the sweet, succulent lobster.

View Recipe: Grilled Maine Lobster Tails with Miso Butter

Photo: Romulo Yanes

Shrimp and Corn Cakes with Heirloom Tomato Salsa

Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness.

View Recipe: Shrimp and Corn Cakes with Heirloom Tomato Salsa

Photo: Romulo Yanes

Pan Bagnat (Niçoise Salad Sandwiches)

These sandwiches take everything you love about a Niçoise salad and put it between two slices of a baguette.

View Recipe: Pan Bagnat (Niçoise Salad Sandwiches)

Photo: Romulo Yanes

Balsamic and Shallot Chicken Breasts

Chef Boyce (Cotton Row and Commerce Kitchen, Huntsville, Ala.) remembers his father's chicken from weekly family barbecues when he was a kid. Our take amps up flavor with a balsamic reduction and cooks it stovetop for better control over doneness.

View Recipe: Balsamic and Shallot Chicken Breasts

Photo: Romulo Yanes

Pork Patties with Plum Sauce and Napa Cabbage Slaw

Asian seasonings jazz up these mini pork burgers. We add bulgur to the patties to stretch the ground pork and keep saturated fat in check.

View Recipe: Pork Patties with Plum Sauce and Napa Cabbage Slaw

Photo: Johnny Miller

Penne with Herbs, Tomatoes, and Peas

An ideal dish for warm-weather entertaining or to serve to company, this pasta dish is full of only the freshest flavors of summer.

View Recipe: Penne with Herbs, Tomatoes, and Peas

Photo: Johnny Miller

Grilled Eggplant Banh Mi Sandwich

Sandwich night doesn't have to be boring anymore. Mix things up with this veggie-filled, Vietnamese-inspired creation.

View Recipe: Grilled Eggplant Banh Mi Sandwich