7 Super Speedy Summer Meals

Take the guesswork out of dinnertime with these super speedy, super delicious suppers.

Pasta with Turkey and Broccoli

Quickly sautéing ground turkey in a splash of olive oil with garlic, fennel seed, and red pepper flakes creates a pasta sauce that’s every bit as savory and satisfying as many that require twice as much effort. Another trick? Preparing the broccoli in the same pot as your pasta keeps the process streamlined and means fewer dishes need to be cleaned.

INGREDIENTS

• ¾ pound orecchiette
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 pound ground turkey
• 2 cloves garlic, chopped
• 1 teaspoon fennel seed
• ½ teaspoon crushed red pepper
• kosher salt
• parmesan, for serving

DIRECTIONS

1. Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.
3. Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

Steak with Chimichurri Sauce & Fire Roasted Corn

Chimichurri, a traditional Argentinean sauce made from garlic, oil, vinegar, and heaps of fresh parsley, lends a bright, herbal note to everything it touches. Here, in a classic pairing with thinly-sliced grilled skirt steaks, it adds a fresh note that cuts through the dish’s richness. Served with fresh corn on the cob, it’s a meal that practically screams summer.

INGREDIENTS

• ⅓ cup olive oil
• ½ cup chopped parsley
• 1 tablespoon red wine vinegar
• 1 clove garlic, chopped
• ¼ teaspoon crushed red pepper
• kosher salt and black pepper
• 1½ pounds flank steak
• 4 ears fresh corn

DIRECTIONS

1. Heat grill to medium-high. In a small bowl, combine the oil, parsley, vinegar, garlic, red pepper, and ¼ teaspoon salt; set aside.
2. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
3. Grill the steak, 4 to 5 minutes per side for medium-rare. Let rest 5 minutes before slicing.
4. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Serve with the steak and sauce.

Pork Chops with Vegetables and Mustardy Pan Gravy

Choosing a bone-in cut, rather than a boneless one, results in a pork chop with a fuller, savory flavor that contrasts perfectly with the crunchy sweetness of a colorful spring vegetable medley. Finish it off with a simple mustard pan sauce that’s easy enough for even the biggest gravy-phobe to master, and the result is a lightning-fast, company-worthy dish.

INGREDIENTS

• 3 tablespoons olive oil
• 4 bone-in pork chops (1 inch thick; about 2½ pounds total)
• Kosher salt and black pepper
• 1 cup low-sodium chicken broth
• 2 tablespoons whole-grain mustard
• 4 shallots, peeled and quartered
• 1 bunch radishes, halved
• ½ pound sugar snap peas, halved
• 1 cup frozen peas, thawed
• chopped fresh chives, for serving

DIRECTIONS

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the chops with salt and pepper and cook, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side. Transfer to a plate. Reserve the skillet. Add the broth and mustard to the skillet, whisking to scrape up any browned bits. Cook until thickened, 2 to 4 minutes.
2. Meanwhile, heat the remaining oil in another large skillet over medium heat. Cook the shallots, tossing occasionally, until browned and softened, 5 to 7 minutes. Add the radishes and cook until just beginning to soften, 3 to 4 minutes. Add the sugar snap peas and cook just until crisp-tender, 4 to 5 minutes. Add the peas, season with ¼ teaspoon each salt and pepper, and toss to combine.
3. Serve the pork chops over the vegetables, with the gravy drizzled on top and sprinkled with the chives.

Salmon with Sautéed Tomatoes

A delicious fish dinner in less than six ingredients? Yes, it’s possible. Fresh salmon filets need nothing more than salt and pepper to make them shine and sweet, petite tomatoes burst with flavor after a speedy sauté in olive oil and dill. Your final secret weapon? A side of quick-cooking, tender couscous.

INGREDIENTS

• 1 cup couscous
• 2 pints grape tomatoes
• kosher salt and black pepper
• 2 tablespoons olive oil
• ¼ cup dill, chopped
• 6-ounce skinless salmon fillets

DIRECTIONS

1. Cook the couscous according to the package directions.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Cook the tomatoes with ¼ teaspoon kosher salt until soft, 4 to 6 minutes. Fold in dill; transfer to a plate.
3. Season the salmon with ½ teaspoon each salt and pepper. Cook in the remaining oil in the skillet until opaque throughout, 4 to 6 minutes per side. Serve with the tomatoes and couscous.

Salmon, Green Beans, and Avocado

A tangy salsa of cubed avocado dressed with vinegar and dill makes an unconventional but extremely delicious topping for tender salmon filets and crunchy green beans. And thanks to the speedy heat of the broiler—one of our favorite kitchen tools—the whole dish comes together in a matter of minutes.

INGREDIENTS

• 1 pound green beans
• 3 tablespoons olive oil
• kosher salt and black pepper
• 6-ounce pieces boneless, skinless salmon
• 1 teaspoon ground coriander
• 2 avocados, chopped
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh dill

DIRECTIONS

1. Heat broiler. Toss the beans, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Nestle the fish in the beans and season with the coriander and ¼ teaspoon each salt and pepper.
2. Broil until the beans are crisp-tender and the fish is just opaque throughout, 6 to 8 minutes.
3. Meanwhile, combine the avocados, vinegar, dill, the remaining tablespoon of oil, and ¼ teaspoon salt in a medium bowl.
4. Serve the fish and beans topped with the avocado mixture.

Steak with Mustard-Shallot Sauce

More affordable than a rib-eye or N.Y. strip—but just as flavorful—sirloin is one of our go-to cuts when we have a craving for a steak dinner. Thinly slice it against the grain and whisk together an easy sauce of Dijon mustard, chopped shallots, and red wine vinegar to go with it, and you’ll have a meal that tastes like a million bucks.

INGREDIENTS

• 1½ pound sirloin steak (1 inch thick)
• kosher salt and black pepper
• 2 teaspoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 shallot, chopped
• 1 pound green beans

DIRECTIONS

1. Season the steak with ¾ teaspoon kosher salt and ¼ teaspoon pepper. Cook in the olive oil in a large skillet over medium-high heat, 3 to 5 minutes per side for medium-rare. Let rest 5 minutes, then slice against the grain.
2. In a small bowl, whisk together the mustard, vinegar, and shallot.
3. Meanwhile, steam the green beans until tender, 4 to 6 minutes.
4. Top the steak with the mustard sauce and serve with the green beans.

Tilapia Tacos with Cucumber Relish

Turn your backyard into a taqueria with the help of this simple, summery fish taco recipe. A quick seasoning of coriander, salt and pepper perfectly complements the mild flavor of tilapia and salsa of cucumber and lime lends each bite a cool, crunchy snap. For warm tortillas, steam them in the microwave between damp paper towels, or give them a quick turn on the grill.

INGREDIENTS

• 1 tablespoon olive oil, plus more for the grill
• 6-ounce tilapia, halibut, or black bass fillets
• 1 teaspoon ground coriander
• kosher salt and black pepper
• 6 radishes, sliced
• 1 cucumber, halved and sliced
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 8 corn tortillas, warmed
• 1 cup fresh cilantro leaves
• ¼ cup sour cream

DIRECTIONS

1. Heat grill to high; oil grill. Season the fish with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 1 to 2 minutes per side. Break into pieces.
2. In a medium bowl, toss the radishes and cucumber with the lime juice, oil, and ¼ teaspoon each salt and pepper. Serve the fish in the tortillas with the cucumber relish, cilantro, sour cream, and lime wedges.

Source: realsimple.com