31 July Dinner Ideas that Deserve to Be Eaten Alfresco

Crisp, cool lettuce salad or creamy pasta salad? Great news: You can have both. The dressing gets its creaminess from avocado instead of traditional egg. (It also keeps like a charm, in case you'd like to prepare it a few days ahead of serving.)

If you've never cooked pasta on a sheet pan, now's your chance. The gnocchi gets crispy on the outside and soft on the inside, plus it gets coated with all the juices from the veggies and sausage. Best of all, you'll only have to clean one dish. Win-win.

Believe it or not, eggplant doesn’t need to be fried or covered in cheese to be positively delightful (especially when it's in season). This vegan number proves it with a nutty, umami-rich sauce that turns sticky and caramelized in the oven.

Lobster rolls are delicious...but in this economy? We think not. Get your fix on the 4th with this more affordable alternative made with shrimp. It still has the buttery bun, mayo-based dressing and fresh herbs you crave. Might we suggest pairing the rolls with homemade potato chips?

This recipe is make-ahead, gluten free, vegetarian and a cinch to double for a crowd. You'll only need seven ingredients (including salt and olive oil) and one hour of marinating to pull it off. Pair it with a cheese platter and some charcuterie—we'll bring the chardonnay.

These are lighter and more flavorful (thanks, herbs, onion and garlic) than traditional burgers, so they're prime for warm nights on the patio. We'll be topping ours with pitted olives, crumbled feta and pickled onions, how about you?

Set the patio table and your timer for 25 minutes: Dinner will be ready before you know it. It requires minimal ingredients *and* is fancy enough to serve at your next alfresco gathering. Are you sure you’re not a restaurant chef or something?

’Tis the season for all of our produce favorites. Why not combine them in one over-the-top summer salad, which is just as filling as it is elegant? It's satisfying as is, but feel free to top it with delicate strips of prosciutto or dressed arugula to make it even more so.

Apricot season is fleeting, so take advantage while you can still find them at the farmers market. Then, race home to make this timely masterpiece that comes together in your trusty cast iron skillet. Between the shallots, white wine, cream and crispy chicken skin, it's giving Ina Garten.

Dinner salads can be hit or miss, so we made sure this one was hearty enough to hold its own as a main. It contains everything from charred halloumi cheese and juicy peaches to crispy green beans and crunchy pine nuts. Save the leftovers for lunch (just don't dress them until you're about to eat, so the greens don't get soggy) and thank us later.

Snappy, savory pork sausages, cooked in beer, adorned with grill marks and crowned with soft onions and mustard—does it get more summery than that? Pair them with sauerkraut and pickles for good measure.

Sungolds, a golden-orange type of cherry tomatoes, offer bright acidity and seasonal sweetness to this rich pasta dish. If you can't find traditional guanciale (that's cured pig jowl) near you, pancetta or smoked bacon will work in its place. Whatever you use, be generous with the black pepper and pecorino.

Traditional Spanish paella is delicious...but not necessarily suited for a weeknight. Our simplified version is just as tasty and ready in one hour, since we limited the meat and seafood to clams, shrimp and chorizo. Color your guests impresionados.

The blistered cherry tomatoes and fresh rosemary and thyme may make this galette look difficult to attain. But the savory pie has a secret shortcut: store-bought puff pastry. Serve it with a big green salad for an effortless, gorgeous meal.

Nope, our hot honey phase is *not* over. The chicken drippings are the secret to the sweet-and-spicy dressing. Get the thighs as crispy as possible by starting them as you would bacon—in a cold skillet over low heat—to render the fat without burning the skin.

Sure, this 15-minute masterpiece looks like an appetizer. But serve it with warm flatbread, pita or crusty baguette for scooping, and it's hearty enough to serve as a low-lift main. Pair it with dressed greens or cold soup to make it even more filling.

Here, lentils take over for traditional ground beef. But don't let that deter you: These handhelds are just as tasty (and quick-cooking) as you'd hope, thanks to the zingy, tomato-based sauce. Top each sammy with coleslaw and a sesame seed bun for maximum nostalgia.

Any salad starring bread and cheese is one we can get behind. Scoop up the prettiest vine-ripened cherry tomatoes you can find at the farmers market, plop them on a sheet pan with hunks of ciabatta, drizzle on a quick dressing and finish the spread with fresh mozz and basil—it's that simple.

Think of these spicy-sweet drumsticks as the summer version of chicken wings. If you prefer eating chicken with a fork and knife, feel free to substitute thighs or breasts. Either way, you’re going to want extra napkins and lots of lime wedges for this one.

Nothing against burgers and dogs, but they have no idea what’s coming for them. (Three words: Cajun. Spiced. Butter.) Bonus? These skewers will leave you with hardly any cleanup if you make them on the grill, and even less so if you serve them on a newspaper-topped picnic table.

Nothing wows a crowd like an impeccably grilled steak. The marinade is loaded with vinegar, which will tenderize the connective tissues in the meat, resulting in a softer texture. Just think of the marinating time as a built-in cocktail hour for the chef—you've earned it.

Alright, we’ll confess: We actually kind of love Hawaiian pizza, as long as the pineapple is grilled. It's a game-changer. Factor in using a store-bought flatbread or prebaked pizza crust and the pie becomes even more irresistible.

Ready to devour in 15 minutes without a second of cooking? Where do we sign? This grain salad stars all your favorite summer produce, along with sweet peach jelly and pretty edible flowers that are guaranteed to wow your guests (or your roommates).

Most veggie burgers are dry and bland, but these are the opposite. Tender canned beans, grated carrot and grated beet ensure that the patties turn out soft and moist. Make a double batch and store the leftovers in the freezer if you want to go the extra mile.

Give salmon a rest in favor of this ten-ingredient masterpiece that relies on pantry staples you likely already have on hand. (You can also substitute tofu, Brussels sprouts or diced chicken if trout isn't your thing.)

Make this 25-minute meal once, cook asparagus evenly forever. Separating the sturdy stalks from the softer tips is the trick: The tough ends are briefly cooked with the noodles to tenderize, while the tips are tossed in right at the end. Ta-da.

A seven-ingredient main that cooks to perfection in a single skillet: Be still our fruit-loving heart. The strawberry juices help deglaze the caramelized crunchy bits left behind by the lamb chops, incorporating their intense, drool-worthy flavor into the sauce.

Finish your plate with a generous spritz of lemon and an herb salad to cut through the fatty richness of the pork chop. (The tangy yogurt sauce, which could double as a crudité dip or salad dressing, does a great job of that as well.)

Don't let its elegant appearance fool you: This comforting dish is decidedly non-fussy. Serve the cheesy polenta atop a bed of greens or alongside a bowl of cold soup. (This 15-minute cucumber-avocado number is one of our faves.)

Our goal this month is to eat corn as many ways as we possibly can, and this pasta is among our favorite applications. Take your pick of bucatini, spaghetti or linguine—they'll all hold the creamy Parmesan sauce like a charm. In the off season, substitute fresh corn for canned kernels (because you will want to make it again).

Do all your slicing, dicing and crouton toasting the night before, then blend the produce (which include two summer peaches for extra sweetness, BTW) and assemble your soup bowls in under ten minutes flat right before serving. You won't even break a sweat, promise.