Half Baked Harvest: 9 Proven Summer Dinner Recipes 2026

Struggling with what to cook on a hot summer evening? You want something delicious that uses all that beautiful seasonal produce, but the idea of a complicated, hot meal is exhausting. Finding the perfect half baked harvest summer recipes dinner that is both easy and inspiring can feel like a challenge.

Half Baked Harvest offers a collection of 9 proven summer dinner recipes that are delicious, easy to prepare, and highlight the best seasonal produce for 2026. These meals provide quick, flavorful solutions for busy weeknights, ranging from grilled dishes to sheet pan wonders and fresh pastas, all curated to simplify summer cooking.

Drawing from an award winning blog trusted by millions, this guide presents only tested recipes and proven favorites. You’ll discover how to transform fresh summer dinners from a chore into a joy. Get ready to find your new go-to easy summer recipes.

Unlock Half Baked Harvest: 9 Proven Summer Dinner Recipes for 2026

When summer arrives, our cooking style naturally shifts. We crave light summer cooking, meals that are fresh, vibrant, and don’t require hours over a hot stove. This is where the Half Baked Harvest brand, created by Tieghan Gerard, truly shines. Her approach to seasonal dinners focuses on transforming garden fresh ingredients into super simple dinners that feel special. These recipes are more than just food; they’re a celebration of the season, designed to be both a flavorful dinner idea and a quick weeknight solution. By embracing methods like grilling, one-pan meals, and no-cook salads, you can enjoy gourmet-quality dishes without the fuss.

9 Proven Half Baked Harvest Summer Recipes for 2026

Finding a reliable recipe that delivers every time is like striking gold. This curated list of 9 hbh summer recipes is your treasure map to a delicious summer. Each dish has been selected for its use of peak summer produce, ease of preparation, and that signature hbh signature style that blends comfort with elegance. From a 30 minute summer dinner to crowd pleasing dishes perfect for a weekend BBQ, these meals solve the “what’s for dinner?” dilemma. You’ll find options for one pot summer meals that promise one pan cleanup, and vibrant salads that are a meal in themselves. Get ready to cook your way through the best flavors of the season.

1. Grill Honey Mustard Chicken & Peach Skewers

Pin this juicy grilled chicken recipe to your summer board!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (source for lean protein)
• 2 fresh peaches, firm but ripe, cut into 1-inch wedges (source for seasonal fruit)
• 1/4 cup Dijon mustard
• 2 tablespoons honey, local if possible
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil, extra virgin
• 1 clove garlic, minced (source for aromatic flavor)
• Salt and freshly ground black pepper to taste
• 12 wooden or metal skewers (if using wooden, soak for 30 minutes)

Instructions

1. Prepare the marinade: In a medium bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, minced garlic, salt, and pepper until well combined.
2. Marinate the chicken: Add chicken cubes to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates.
4. Assemble the skewers: Thread alternating pieces of marinated chicken and peach wedges onto the skewers. Discard any remaining marinade.
5. Grill the skewers: Place skewers on the preheated grill. Cook for 8-12 minutes, turning occasionally, until chicken is cooked through (internal temperature 165°F / 74°C) and peaches are slightly charred and caramelized.
6. Serve immediately, optionally garnished with fresh parsley or cilantro.

Pro-Tip: For that perfect Maillard reaction in grilling, ensure your grill grates are clean and well-oiled before placing the skewers. This prevents sticking and helps create delicious caramelized edges on both the chicken and peaches, enhancing their semantic flavor profiles.

2. Make Creamy Sun-Dried Tomato Pasta with Burrata

Save this creamy pasta dish for your next indulgent weeknight dinner!

Ingredients

• 1 lb pasta (fettuccine, rigatoni, or orecchiette work well)
• 2 tablespoons olive oil, plus more for serving
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 1 ball (8 oz) burrata cheese, torn (source for luxurious creamy texture)
• Fresh basil leaves, for garnish
• Salt and black pepper to taste

Instructions

1. Boil pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Sauté aromatics: While pasta cooks, heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add chopped shallot and cook until softened, about 3-4 minutes. Add minced garlic and chopped sun-dried tomatoes, cooking for another 2 minutes until fragrant.
3. Simmer sauce: Pour in chicken or vegetable broth and heavy cream. Bring to a gentle simmer, then reduce heat and let it thicken slightly, about 5 minutes. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
4. Combine pasta: Add the cooked and drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to reach desired consistency.
5. Serve with burrata: Divide pasta among serving bowls. Top each serving with torn burrata cheese and fresh basil leaves. Drizzle with a little extra olive oil if desired.

Pro-Tip: The key to a truly creamy pasta is ensuring the sauce emulsification of sauces is perfect. Adding a little pasta water helps bind the sauce to the noodles and makes it extra silky. Using umami-rich ingredients like sun-dried tomatoes intensifies the flavor.

3. Whip Up Sheet Pan Zucchini Noodle & Chicken Stir-Fry

Pin this easy sheet pan dinner for a healthy summer meal!

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 medium zucchini, spiralized into noodles
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1 tablespoon sesame oil
• Sesame seeds, for garnish (optional)
• Fresh cilantro, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Prepare sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey/maple syrup, ginger, garlic, and sesame oil.
3. Combine ingredients: In a large bowl, toss the sliced chicken, red bell pepper, and broccoli florets with half of the stir-fry sauce.
4. Roast first round: Spread the chicken and vegetables in a single layer on the prepared sheet pan. Roast for 15 minutes.
5. Add zucchini: Remove the sheet pan from the oven. Add the zucchini noodles to the pan and toss gently with the partially cooked chicken and vegetables. Drizzle with the remaining stir-fry sauce.
6. Roast second round: Return to the oven and roast for another 8-10 minutes, or until chicken is cooked through and vegetables are tender-crisp.
7. Serve immediately, garnished with sesame seeds and fresh cilantro, if desired.

Pro-Tip: For the best zucchini noodles, avoid overcooking them on the sheet pan. They release a lot of water, so adding them halfway through ensures they remain tender-crisp, contributing to the nutrient density in summer produce while avoiding a soggy dish. This is key for culinary aesthetic theory.

4. Prepare Spicy Corn Chowder with Chipotle & Cheddar

Corn + chowder perfection! Pin this ultimate summer comfort food.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 4 cups fresh or frozen corn kernels (from 4-5 ears of corn)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (7 oz) can chipotle peppers in adobo sauce, minced (use 1-2 peppers + 1 tbsp sauce for moderate heat)
• 4 cups chicken or vegetable broth
• 1 cup milk (whole or 2%)
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese, plus more for garnish
• Fresh cilantro or green onions, for garnish
• Salt and pepper to taste

Instructions

1. Sauté vegetables: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, celery, and bell pepper. Cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2. Add corn and chipotle: Stir in corn kernels, diced tomatoes, and minced chipotle peppers with adobo sauce. Cook for 5 minutes, allowing flavors to meld.
3. Simmer chowder: Pour in chicken/vegetable broth and milk. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes to allow vegetables to tenderize and flavors to deepen.
4. Blend partially (optional): For a creamier chowder, carefully transfer 2-3 cups of the chowder to a blender (or use an immersion blender) and blend until smooth. Return blended portion to the pot.
5. Finish with cream and cheese: Stir in heavy cream and shredded cheddar cheese until cheese is melted and chowder is creamy. Season with salt and pepper to taste.
6. Serve hot, garnished with extra shredded cheddar and fresh cilantro or green onions.

Pro-Tip: To enhances the texture and flavor of your spicy corn chowder, lightly char some of the fresh corn kernels before adding them to the pot. This brings out their natural sweetness and adds a deeper semantic flavor profile, making it a truly hbh signature style dish.

5. Cook Garlic Butter Shrimp & Summer Vegetable Foil Packets

Easy summer meals with minimal cleanup? Pin these foil packets!

Ingredients

• 1 lb large shrimp, peeled and deveined (fresh or frozen, thawed)
• 2 ears corn, husked and cut into 1-inch thick rounds
• 1 pint cherry tomatoes
• 1 medium zucchini, sliced into 1/2-inch half-moons
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or dill
• Salt and black pepper to taste
• 4 large sheets (about 18×12 inches) heavy-duty aluminum foil

Instructions

1. Preheat grill to medium-high heat (400°F / 200°C) or oven to 425°F (220°C).
2. Prepare garlic butter: In a small bowl, whisk together melted butter, minced garlic, lemon juice, parsley/dill, salt, and pepper.
3. Assemble packets: Divide shrimp, corn, cherry tomatoes, and zucchini evenly among the 4 foil sheets. Arrange in a single layer in the center of each sheet.
4. Drizzle with butter: Pour the garlic butter mixture evenly over the ingredients in each packet.
5. Seal packets: Bring the long sides of the foil together and fold them over several times to seal tightly. Then, roll up the short ends tightly to create a sealed packet.
6. Cook packets: Place packets directly on the preheated grill grates or on a baking sheet in the oven. Cook for 12-15 minutes, or until shrimp are pink and cooked through, and vegetables are tender-crisp.
7. Carefully open and serve: Carefully open the foil packets (watch out for steam!) and serve immediately.

Pro-Tip: The secret to perfectly cooked shrimp in foil packets is to ensure the packets are tightly sealed to trap the steam, which enables fast cooking. Use seasonal availability charts to pick your vegetables for maximum flavor and nutrient density in summer produce.

6. Assemble Heirloom Tomato, Peach, & Burrata Salad with Basil

This heirloom tomato, peach, and burrata salad is a fresh summer favorite! Pin for later!

Ingredients

• 2-3 large mixed heirloom tomatoes, sliced or wedged
• 2 ripe but firm peaches, pitted and sliced
• 1 ball (8 oz) burrata cheese, gently torn
• 1/4 cup fresh basil leaves, torn or thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze (store-bought or homemade)
• Flaky sea salt and freshly ground black pepper to taste

Instructions

1. Arrange ingredients: On a large serving platter, artfully arrange the sliced heirloom tomatoes and peach wedges.
2. Add burrata and basil: Gently place torn pieces of burrata cheese among the tomatoes and peaches. Scatter fresh basil leaves over the salad.
3. Dress the salad: Drizzle evenly with extra virgin olive oil and then with balsamic glaze.
4. Season and serve: Sprinkle with flaky sea salt and freshly ground black pepper to taste. Serve immediately as a light main or vibrant side.

Pro-Tip: The success of this vibrant summer dish relies entirely on the quality of your ingredients. Ensure your heirloom tomatoes are perfectly ripe and your fresh peaches fragrant. The contrasting textures of juicy fruit, creamy cheese, and fresh herbs enhances the texture and flavor, embodying culinary aesthetic theory.

7. Sauté Lemon Herb Salmon with Roasted Asparagus & Potatoes

Pin this healthy summer meal for a quick and flavorful dinner idea!

Ingredients

• 4 (6 oz) salmon fillets, skin on or off
• 1 lb baby potatoes, halved or quartered
• 1 lb asparagus spears, woody ends trimmed
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh dill or parsley
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast potatoes: Toss halved potatoes with 1 tablespoon olive oil, salt, and pepper on a large baking sheet. Roast for 15 minutes.
3. Add asparagus: Remove baking sheet from oven. Add asparagus spears to the sheet pan, tossing with potatoes and another tablespoon of olive oil. Return to oven and roast for another 10-15 minutes, or until potatoes are tender and asparagus is crisp-tender.
4. Prepare salmon: While vegetables roast, pat salmon fillets dry. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, dill/parsley, minced garlic, salt, and pepper.
5. Sauté salmon: Heat a large non-stick skillet over medium-high heat. Place salmon fillets, skin-side down if applicable, in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until salmon is flaky and cooked through. Brush salmon with the lemon-herb mixture during the last few minutes of cooking.
6. Serve immediately: Divide roasted vegetables and salmon among plates. Serve with fresh lemon wedges.

Pro-Tip: The key to a flavorful dinner idea with salmon is not to overcook it; it should be moist and flaky. For light summer cooking, consider using smaller potatoes for faster roasting, and always uses seasonal asparagus for the best taste and texture. This demonstrates culinary expertise.

8. Create Pulled Pork Sandwiches with Creamy Coleslaw

BBQ side dishes and savory pulled pork! Pin this summer classic!

Ingredients

• For the Pulled Pork:
  • 3-4 lb pork shoulder (Boston butt)
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce, plus more for serving
• For the Creamy Coleslaw:
  • 1 (14 oz) bag shredded cabbage and carrot mix
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste
• 8 brioche buns, split and toasted
• Dill pickle slices, for serving (optional)

Instructions

1. Season pork: Pat pork shoulder dry. In a small bowl, mix smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Rub mixture all over the pork.
2. Slow cook pork: Place seasoned pork in a slow cooker. Pour broth around the pork. Cook on low for 6-8 hours or on high for 3-4 hours, until pork is fall-apart tender.
3. Shred pork: Carefully remove pork from slow cooker (reserve liquid). Using two forks, shred the pork directly in the slow cooker or transfer to a large bowl. Discard any large pieces of fat.
4. Sauce pork: Return shredded pork to the slow cooker (or bowl). Stir in 1 cup BBQ sauce and a few spoonfuls of the reserved cooking liquid until well coated and moist. Keep warm.
5. Make coleslaw: In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Add shredded cabbage mix and toss to coat evenly. Refrigerate for at least 15 minutes to allow flavors to meld.
6. Assemble sandwiches: Toast brioche buns. Pile generous amounts of pulled pork onto the bottom halves of the buns. Top with a spoonful of coleslaw (optional) and the top bun. Serve with extra BBQ sauce and dill pickle slices.

Pro-Tip: For the best pulled pork, cooking it low and slow is key to ensuring it enhances the texture and is fall-apart tender. This culinary expertise makes for a truly crowd pleasing dish. The coleslaw pairs well with the rich pork by adding a crucial fresh, crunchy contrast.

9. Bake Caprese Chicken with Balsamic Glaze

Baked chicken perfection! Pin this vibrant summer dish for an easy weeknight meal!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella cheese, sliced or torn
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze (store-bought or homemade)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease a baking dish.
2. Prepare chicken: Pat chicken breasts dry. Rub with olive oil, then season generously with salt and pepper. Place chicken in the prepared baking dish.
3. Bake chicken: Bake for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C).
4. Add toppings: Remove baking dish from oven. Top each chicken breast with sliced mozzarella and halved cherry tomatoes.
5. Melt cheese: Return to oven and bake for another 5-7 minutes, or until mozzarella is melted and bubbly.
6. Garnish and serve: Remove from oven. Scatter fresh basil leaves over the chicken and drizzle generously with balsamic glaze. Serve immediately.

Pro-Tip: To ensure your Caprese chicken remains juicy, avoid overbaking. The culinary expertise lies in timing the cook perfectly so the chicken is done just as the fresh mozzarella is melted and the cherry tomatoes are slightly softened, embodying a truly hbh signature style.

Key Takeaways

• Half Baked Harvest excels at creating delicious and easy summer dinner recipes that leverage peak seasonal produce like corn, peaches, and heirloom tomatoes. The focus on fresh summer dinners makes weeknight cooking vibrant and enjoyable.
• Many HBH summer recipes prioritize efficiency, offering one pot summer meals or sheet pan options that drastically reduce cleanup. This addresses the common pain point of low effort cooking and quick weeknight solutions.
• Incorporating creamy elements like burrata or sun-dried tomato paste can elevate simple pasta dishes into gourmet dinners with minimal added complexity. This highlights HBH’s knack for elevated comfort food.
• Don’t shy away from your grill or oven for beat the heat meals; foil packets and skewers offer super simple dinners with rich flavors. These methods make summer grilling accessible and fun.
• HBH’s culinary expertise shines through ‘Pro-Tips’ that teach foundational skills like achieving perfect salmon doneness or balancing complex semantic flavor profiles. Trust these tested recipes for consistent success.

People Also Ask About Half Baked Harvest Summer Recipes Dinner

What are the most popular Half Baked Harvest summer recipes?

Some of the most popular Half Baked Harvest summer recipes often feature fresh seasonal produce like corn, peaches, and heirloom tomatoes in easy summer meals like chowders, pastas, and grilled dishes. Favorites frequently include creamy sun-dried tomato pasta, various grilled chicken or shrimp dishes, and vibrant summer salads. These proven favorites are celebrated for their approachable elegance and authentic flavors.

Are Half Baked Harvest summer recipes genuinely easy for weeknights?

Yes, many Half Baked Harvest summer recipes are specifically designed to be easy summer dinners and quick weeknight solution meals, making them ideal for busy schedules. Tieghan Gerard often incorporates strategies like one pot summer meals, sheet pan cooking, and minimal prep to ensure these super simple dinners are accessible and efficient for home cooks.

How can I make Half Baked Harvest recipes healthier for summer?

To make HBH recipes healthier, focus on increasing nutrient density in summer produce, using lean proteins, and minimizing added fats or sugars. Incorporate more garden fresh ingredients, opt for whole grains, and choose preparation methods like grilling or roasting. Many HBH recipes are already healthy summer meals with minor modifications.

What HBH dinner recipes are best for peak summer produce like corn and peaches?

Half Baked Harvest excels at recipes that highlights the flavor of peak summer produce. Look for dishes featuring summer corn in chowders or salads, fresh peaches paired with grilled meats or in sweet-savory salads, and heirloom tomatoes showcased in fresh pastas or Caprese-style dishes. These are often vibrant summer dishes that celebrate the season.

Does Half Baked Harvest have one pot summer meals?

Absolutely, Half Baked Harvest offers several one pot summer meals that simplify both cooking and cleanup, perfect for an easy dinner fix. These recipes often involve sheet pan dinners, skillet pastas, or foil packet meals, all designed to be low effort cooking while still delivering flavorful dinner ideas.

Can Half Baked Harvest recipes help with using up garden surplus?

Yes, many Half Baked Harvest summer recipes are perfect for using up garden surplus of vegetables like zucchini, cherry tomatoes, and fresh herbs. Her approach encourages flexible use of garden fresh ingredients in salads, stir-fries, and pasta dishes, making it easy to incorporate whatever you have on hand for fresh summer dinners.

Final Thoughts

Ultimately, Half Baked Harvest summer recipes dinner options are about making beautiful, delicious food accessible. Tieghan Gerard’s culinary expertise provides a trusted roadmap to transforming seasonal ingredients into proven favorites that your family will love. These tested recipes remove the guesswork and stress from summer cooking, allowing you to focus on the joy of creating and sharing a great meal. By embracing fresh seasonal produce and simple techniques, you can easily create flavorful dinner ideas any night of the week.

Which of these summer recipes will you try first?

Last update on 2026-01-07 at 02:07 / Affiliate links / Images from Amazon Product Advertising API