Two Summer Dinner Ideas for the Hottest Days of the Year

If you're looking for summer dinner ideas to try, the following two ideas are fun meals that make a great dinner during this hot season. They're all nutritious and light, which is something that everyone wants when dealing with the baking heat of the sun.

Cucumber Salad with Steak

Ingredients:

  • Skirt steak cut crosswise into 4 pieces
  • Salt and pepper
  • 1 tsp olive oil
  • 1 lb Persian cucumbers, halved lengthwise
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp reduced-sodium soy sauce
  • 1/2 tbsp fresh lemon juice
  • 1 tsp grated peeled fresh ginger
  • 1/2 tsp honey
  • 1/3 cup of cilantro, roughly chopped
  • Chili crisp, for serving

Cucumber Salad with Steak
Instagram // @diningmissdaisyy

Instructions: 1. Heat a large cast-iron skillet and season steak with salt and pepper. Add some oil and cook. 2. Transfer to a cutting board and wait five minutes before slicing against the grain. 3. Smash the cucumbers and then cut them into chunks. Put in a bowl, mix in some salt, and leave it to sit. 4. Next, take a bowl and mix the sesame oil, seeds, honey, soy, lemon juice, and ginger. Once done, take your cucumber chunks, mix them all, and toss in some cilantro. 5. Add the steak and serve.

Palak Paneer

Ingredients:

  • Basmati rice
  • 3 tbsp canola oil
  • 12 oz paneer
  • 1 1/2 tsp garam masala
  • 1 3/4 tsp ground coriander
  • Salt and pepper
  • A large chopped onion
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, grated
  • Serrano chile, seeded and chopped
  • 1 tsp ground cumin
  • 1 tsp vegetable bouillon base
  • 2 packages of frozen chopped spinach
  • Heavy cream
  • Warm naan (optional)

Palak Paneer
Instagram // @chefajaychopra

Instructions: 1. In a bowl, toss paneer with a tablespoon of oil, garam masala, ground coriander, and some salt. 2. Cook the rice first, then heat some oil in a large skillet on medium heat. 3. Add paneer and cook until golden brown on the bottom. Toss, and then cook the other side and put on a plate. 4. Add oil to the skillet, add your onion, salt, and pepper, and saute until onions soften. 5. Add some serrano, ginger, and garlic, and cook for a few minutes. 6. Add the remaining coriander, garam masala, and ground cumin, just for a minute to wake up the spices. 7. Whisk the vegetable bouillon base in some warm water. Add to the skillet with the spinach and salt. Cover this and stir occasionally, until spinach is soft. Then stir in the heavy cream until it's been fully incorporated. 8. Fold in the paneer and serve on a bed of rice and some naan bread.