4 Late Summer Dinner Recipes to Savour the Season

All Photo: Delish

As the warm days of summer begin to soften into the crisp promise of autumn, there's no better way to savour the tail end of the season than by indulging in vibrant, flavourful dishes. Late summer dining is all about fresh produce, light but satisfying fare, and creating memorable moments around the table with loved ones.

Whether you're entertaining guests or you are having dinner for two or enjoying a quiet dinner at home, these meals will inspire you to slow down, savour each bite, and truly appreciate the fleeting beauty of the season.

From succulent grilled steaks to crisp, refreshing salads, here are 4 dinner recipes that encapsulate the very essence of late summer — full of flavour, colour, and effortless elegance.

1. Steak Kebab Bowls

Nothing screams summer quite like rainbow veggie kebabs dotted with succulent cubes of marinated steak, charred to perfection over the grill. Drizzle the tahini dressing over the whole bowl to get the most of the sauce.

Note: Use a sirloin for this dish to get flavour and it's relative affordability, but if you’re feeling fancy, you can also go for filet, which becomes so tender when marinated and grilled, you barely need a knife to cut it. If using wooden skewers, be sure to soak them in water for 15 to 30 minutes before cooking so that they don’t burn on the grill; metal skewers do not need to be soaked. When making the dressing, don’t be alarmed if the tahini seizes and becomes grainy at first; just keep whisking and adding small splashes of water, and you’ll reach a creamy consistency in no time.

Ingredients

Sirloin steak, cut into 1 1/2" cubes
1/2 tsp of dried oregano
1/4 tsp of crushed red pepper flakes
7 Tbsp of extra-virgin olive oil, divided
2 Tbsp of fresh lemon juice
3 tsp of grated garlic
Kosher salt
1/4 cup smooth tahini
1 tsp of honey
Freshly ground black pepper
225g of dried orzo (about 1 1/4 cups)
2 1/2 cups (or more) low-sodium chicken broth
Neutral oil, for grilling
1 red onion, cut into 1 1/2" pieces
1 large yellow or orange bell pepper, cut into 1 1/2" pieces
2 cups of grape tomatoes
4 Persian or 2 English cucumbers
1 small bunch fresh chives, finely sliced

Directions

In a large bowl, combine steak, oregano, red pepper flakes, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 1/2 teaspoons garlic, and 1 teaspoon salt. Cover and let marinate at room temperature for at least 30 minutes or up to 2 hours, or refrigerate up to 4 hours.

Meanwhile, in a small bowl, combine the remaining 1 tablespoon lemon juice and 1/2 teaspoon garlic; season with a large pinch of salt. Let sit about 20 minutes.

Add tahini, honey, 3 tablespoons olive oil, and 3 tablespoons water to the dressing. Vigorously whisk, adding more water as needed, until smooth and easily pourable; season with salt and black pepper. Set aside.

Prepare a grill for high heat; preheat for 5 minutes. Brush grates with neutral oil. Thread 8 skewers with steak, onion, bell pepper, and tomatoes, alternating with 3 to 4 steak cubes per skewer. Drizzle kebabs with remaining 2 tablespoons olive oil; season with salt and black pepper.

Grill skewers, turning occasionally, until vegetables are tender and meat is cooked to desired degree of doneness, 8 to 15 minutes total (grills can vary). Transfer kebabs to a plate.

Prep a side salad and top with kebabs. Drizzle remaining dressing over bowls.

2. Peruvian-Style Chicken With Green Sauce

This weeknight-friendly adaptation leans instead on bone-in, skin-on chicken thighs, which cook much faster than a whole bird. You still get that smoky, garlicky, and deeply savoury chicken with its dark mahogany crispy skin, in less than half the time. Pair it with classic aji verde–a bright green, jalapeño-cilantro sauce with a kick—and round out your meal with some yuca fries or fried sweet plantains and a refreshing pisco sour for an exciting dinner that looks as good as it tastes.

Ingredients

1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons white vinegar
1 tablespoon ground cumin
1 tablespoon ground paprika
1 tablespoon garlic powder
1 tablespoon aji amarillo paste (or sriracha, if preferred)
Kosher salt
Freshly ground black pepper
4 bone-in, skin-on chicken thighs
Fresh cilantro leaves, for garnish

Directions

In a medium bowl, whisk together lime juice, soy sauce, olive oil, vinegar, cumin, paprika, garlic powder, and aji amarillo paste. Season with salt and pepper.
Place chicken in a zip-top bag or shallow dish and pour marinade over. Seal or cover and refrigerate for 2 hours (or up to overnight).

Prepare a grill for medium-high heat and preheat for 5 minutes. Brush grates with oil.

Grill chicken, skin-side down, until golden and crispy, about 5 minutes per side. Flip chicken and continue grilling until cooked through and juices run clear, about 10 minutes more (internal temperature should reach 165°F).

Let chicken rest for a few minutes before serving. Garnish with cilantro and serve with green sauce (see below).

Green Sauce

1/4 cup mayonnaise
1/4 cup Greek yogurt
1 jalapeño pepper, seeds removed
1 garlic clove, minced
1/4 cup fresh cilantro leaves
2 tablespoons lime juice
Salt, to taste

Directions

In a food processor, combine mayonnaise, yogurt, jalapeño, garlic, cilantro, lime juice, and a pinch of salt. Process until smooth. Taste and adjust seasoning as needed. Transfer to a small serving bowl.

3. Thai Sweet Chili Turkey Burgers

Sometimes, you need to break free from the usual burger routine, and these Thai-inspired turkey burgers are the perfect way to spice things up. With a ginger-, garlic-, and scallion-infused turkey patty, pickled spicy chiles and cucumbers, a vibrant cabbage slaw, and a sweet chili mayo, this burger brings a fresh and exciting twist to your dinner.

Ingredients:

1 Persian cucumber, thinly sliced
1 Fresno chile, thinly sliced
1/2 cup lime juice (divided)
2 1/2 tsp brown sugar (divided)
Kosher salt
1 Tbsp fish sauce
2 1/2 cups shredded cabbage
1 medium carrot, grated
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh basil
2 scallions, finely chopped
1" piece of ginger, grated
3 cloves garlic, grated
2 tsp red curry paste
1 tsp soy sauce (reduced sodium)
1 tsp tamarind puree (optional)
1 lb ground turkey
2 Tbsp neutral oil
1/3 cup mayonnaise
3 Tbsp sweet Thai chili sauce
2 tsp chili crisp
4 toasted brioche buns

Directions:

Pickled Vegetables: Combine cucumber, chiles, 1/2 cup lime juice, 1 1/2 tsp brown sugar, 1 1/2 tsp salt, and water in a heatproof bowl. Microwave until simmering, stir to dissolve sugar, and pour over vegetables. Let sit.

Slaw: Toss cabbage, grated carrot, cilantro, basil, 2 tsp fish sauce, 1/2 tsp salt, 2 Tbsp lime juice, and 1 tsp brown sugar. Set aside.

Burger Patties: Mix scallions, ginger, garlic, curry paste, soy sauce, and tamarind (if using) in a bowl. Add turkey and mix well. Shape into 4 patties.

Heat oil in a skillet over medium heat. Season patties and cook until browned and cooked through, about 5 minutes per side.

Chili Mayo: Combine mayonnaise, sweet Thai chili sauce, and chili crisp in a small bowl.

Assemble Burgers: Spread chili mayo on buns, top with patties, pickled vegetables, and slaw. Close with top buns and serve.

4. Buffalo Shrimp Lettuce Wraps

These buffalo shrimp lettuce wraps are a delicious low-carb meal perfect for a quick lunch or snack. They pack bold buffalo flavour with a hint of blue cheese and fresh veggies, all wrapped up in crisp romaine leaves.

Ingredients:

4 Tbsp butter
2 garlic cloves, minced
1/4 cup hot sauce
1 Tbsp olive oil
2 cups of shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 head romaine lettuce, separated into leaves
1/4 red onion, finely chopped
1 rib celery, thinly sliced
1/2 cup crumbled blue cheese

Directions:

Buffalo Sauce: Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in hot sauce and keep warm on low heat.

Cook Shrimp: Heat olive oil in a skillet over medium heat. Season shrimp with salt and pepper. Cook for about 2 minutes per side, until pink and opaque. Toss shrimp in buffalo sauce.