Late Summer Dinners

I get so excited every year in late spring/early summer when the weather gets warm enough that we can eat - and therefore grill - outside. I have a whole list of wonderful, light summer dishes that are perfectly suited to the hot weather. On the other side of that coin, I love all the hearty cold-weather foods like casseroles and crock pot meals that are appropriate for fall and winter months.

But mid-August through mid-September are not quite part of either of those weather patterns. Evenings cool off (well, most of the time), but it's not quite cold enough to justify heating up the kitchen. My appetite is ramping up for heartier - but not yet heavy - meals, but I still don't want to heat up the kitchen all evening. Fortunately, I've found a number of "in between" dishes that make wonderful late summer dinners. Here are a few of my favorite late summer menu items!

Caprese Stuffed Portobellos
Heartier than a simple early-summer caprese salad, but still taking advantage of the fresh tomatoes and basil from your garden, this delicious all-in-one dish makes a great filling but not overly heavy meal.

Garlic butter

• 2 tablespoons butter
• 2 cloves garlic , crushed
• 1 tablespoon freshly chopped parsley

Mushrooms:

• 5-6 large Portobello Mushrooms, stem removed, washed and dried thoroughly with a paper towel
• 5-6 fresh mozzarella cheese balls, sliced thinly
• 1 cup grape (or cherry) tomatoes, sliced thinly
• fresh basil, shredded

Balsamic Glaze (I use ready-made from Costco, or you can use make your own with this recipe):

• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar (optional)

1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf in the middle of your oven.
2. Combine the garlic butter ingredients together in a small saucepan, and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
3. Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese is melted and golden (about 8 minutes).
4. Top with basil, drizzle with the balsamic glaze and sprinkle with salt to taste.

For the Balsamic Glaze:

1. If making from scratch, prepare while mushrooms are in the oven. Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

Summer Corn Chowder
Another dish that takes advantage of the bounty of fresh late summer vegetables, this rich corn chowder is best made with fresh corn on the cob, but you can use frozen in a pinch.

8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
5 slices bacon , cut into 1/4 to 1/2-inch pieces
1 medium yellow onion chopped (1 1/2 cups)
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups water
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
1 cup half and half
1 Tbsp honey
2 - 3 Tbsp chopped fresh chives
Shredded cheddar cheese, for serving (optional)

Melt butter in a large pot over medium heat. Add the onion and bacon and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 1/2 minutes. While whisking, slowly pour in 5 cups water. Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leave then transfer 2 1/2 cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.


Grilled Chicken with Lemon Pasta
Chicken on the grill is always good in my book, and lemon adds a lovely summer freshness, which pairs beautifully with the fresh basil in this recipe. I'll happily eat this dish in the height of summer or in the proverbial bleak midwinter.

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately.

Bell Pepper Nacho Boats
This "skinny" variation of stuffed peppers tastes plenty rich and flavorful for me. You can use ground beef instead of ground turkey, but I find the mild flavor of the turkey lets the spices really shine through!

1 pound lean ground turkey (or beef)
1 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher or sea salt
3/4 cup salsa
1 cup grated cheddar cheese
3 bell peppers
Optional toppings: jalapenos, avocado chunks or guacamole, sour cream, green onions

Remove seeds, core, and membrane from peppers then slice each one into 6 vertical pieces where they dip down. Set aside.

Cook turkey over medium-high heat, breaking up as it cooks. Once cooked through, drain off any fat. Combine with spices and salsa. Evenly distribute mixture into the pepper boats and top with cheese. Bake on a parchment lined baking sheet at 375 for 10 minutes or until cheese is melted and peppers are hot.

NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Serve with additional toppings, if desired.


Honey Mustard Grilled Pork Chops
Pork chops are a hearty fall meal in my house, but throw them on the grill with some fresh summer veggies and they make a great hearty summer meal, too.

4 (6 ounce) pork chops
1/4 cup honey
2 tablespoons dijon mustard
2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 cloves garlic, chopped

salt and pepper to taste

Combine all ingredients except chops in a large ziplock bag or lidded Tupperware container. Add pork chops, turning to coat, and marinade in the fridge for 30 minutes to overnight. Grill over medium-high heat until lightly golden brown, about 3-5 minutes per side (longer if using thick-cut chops). If you like the chops with extra sauce, either set aside some of the marinade before adding the chops, or bring the leftover marinade to a boil and simmer for a few minutes to thicken while the pork is cooking.


Steak Kebabs
Steak on the grill is my favorite hearty dinner any time of year, but combining it with sweet, fresh bell peppers and onions makes it deliciously summery yet still hearty.

1/2 cup olive oil
1/2 cup soy sauce
3 cloves garlic, minced
1 teaspoon black pepper
2 pounds sirloin steak, cut in 1-inch cubes
1 red bell pepper, seeded and cut in 1-inch pieces
1 orange bell pepper, seeded and cut in 1-inch pieces
1 green bell pepper, seeded and cut in 1-inch pieces
1 red onion, cut in 1-inch pieces

In a medium bowl, whisk together olive oil, soy sauce, garlic and black pepper. Add the cubed sirloin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes to 1 hour.
Once the meat has marinated, thread it onto metal skewers alternating with pieces of bell pepper and red onion.

Grill kebabs over medium heat, turning often, until all sides of the meat is well brown and vegetables are tender (about 12 to 15 minutes). Serve over rice.