5 Easy Summer Dishes to Go Out with a Bang

Quicker than it came, summertime will soon be gone, and before long we’ll be heading back to school and bundling up for the cool fall and winter months coming our way. But, fear not! You can still take advantage of these last few weeks by trying delicious and easy summer recipes.

Summer is all about food, so be sure yours goes out with a bang with these tasty recipes. Provided by Delish and, here are five dishes to end your summer on a high note.

1. Ginger-Glazed Salmon with Charred Broccoli
Preheat a large cast iron grill pan. Toss in 1 large broccoli head, cut into ½”-thick steaks. Mix with extra-virgin olive oil and season with salt and fresh ground black pepper. In a separate bowl, mix together 2 tbsp. honey, 2 tbsp. lemon juice, 1 grated garlic clove and 1 piece fresh ginger, peeled and grated.

Grill the broccoli until charred, about 2 minutes on each side. Rinse 2 lb. salmon, cut into 4 pieces, and pat dry. Drizzle salmon with olive oil and season with salt and pepper. Sear salmon on each side for 4 minutes. Glaze the salmon and remove from grill. Serve with broccoli and additional sauce, and garnish with 2 sliced scallions.

2. Snickers Salad
Mix 1 8-ounce package of softened cream cheese with 1 cup powdered sugar until blended. Fold in 1 12-ounce container of thawed Cool Whip. Cut 6 Snickers candy bars into bite size pieces and add into the cream cheese mixture. Chop up 4-6 granny smith apples and stir in. Chill 1 hour before serving.

3. Grilled Chicago Dogs
Preheat a grill or pan over medium-high heat and cook 8 hot dogs 2 minutes on each side. Assemble the hot dogs: line 8 hot dog potato buns with sliced bread and butter pickles, add the hot dogs and top with 1 cup sliced cherry tomatoes, ¼ cup chopped white onions, sweet pickle relish and 1 cup shredded lettuce. Drizzle with yellow mustard and serve.

4. Baked Zucchini
Slice 2 medium zucchini into ⅛ and ¼ inch slices. Toss with 2 tbsp. melted butter and 1 tbsp. fresh oregano, then arrange in a single layer on a greased baking sheet. Sprinkle with ¼ cup grated parmesan cheese. Bake uncovered at 350 degrees F for 35-40 minutes, then season to taste with salt and pepper.

5. Pesto Spaghetti with Summer Squash
Bring 8-quart stock pot of water to a boil and season generously with salt. Cook ½ lb. spaghetti according to package instructions. Trim one end of 2 medium yellow zucchinis each and insert the flat ends into a spiralizer. The zoodles will be long, so cut into approximately 7” lengths. Place in a colander and sprinkle with 1 tbsp. salt. Mix and set aside. Add the drained zoodles to the spaghetti for the last minute of cooking time.

Drain and transfer the spaghetti noodles back to the stock pot and mix in 10 oz. pesto sauce. Transfer to a large platter and top with ¼ cup freshly grated parmesan cheese and 1 cup halved cherry tomatoes. Finish with freshly ground black pepper.

Of course, when it’s too hot or too busy to cook yourself, you can always go out to your local restaurant or cafe and see what they have in stock for summer delicacies. Summer may be coming to a close, but that doesn’t mean the fun has to. Do you have any great summer food ideas? Get creative and serve up some tasty cuisine!