3 Easy Summer Recipes for BBQs, Picnics & Outdoor Dining
June is here, and everything moves outside. The grill is finally firing, picnic blankets are spread, and dinner should feel like a celebration—not a sentence. These three recipes are built for exactly that: bright, portable, and packed with the fresh flavors of summer. Skewers sizzling on the grill. Lettuce wraps you can eat with one hand while holding a drink. Little quinoa cups that travel anywhere.
Fire up the grill. Grab a blanket. Dinner is served outside.
Lunch: Grilled Chicken Skewers with Chimichurri
(Serves 4 | Ready in 35 minutes (plus marinating) | ~320 Calories | Est. WW Points: 5-7)
Why you'll love it: Juicy, charred chicken skewers draped in a vibrant, herby chimichurri that tastes like summer in sauce form. Make extra—you'll want to put it on everything all week.
Ingredients:
For the chicken skewers:
1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
2 tbsp olive oil
Zest and juice of 1 lemon
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp cumin
1 tsp salt
½ tsp black pepper
Wooden or metal skewers (if wooden, soak in water for 30 minutes)
For the chimichurri:
1 cup fresh parsley, finely chopped
½ cup fresh cilantro, finely chopped
3 cloves garlic, minced
2 tbsp fresh oregano (or 2 tsp dried)
½ cup olive oil
3 tbsp red wine vinegar
½ tsp red pepper flakes
Salt to taste
Instructions:
Marinate the chicken: In a large bowl, combine olive oil, lemon zest and juice, garlic, smoked paprika, cumin, salt, and pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Make the chimichurri: While chicken marinates, combine parsley, cilantro, garlic, oregano, olive oil, red wine vinegar, and red pepper flakes in a bowl. Stir well. Season with salt. Let sit at room temperature to allow flavors to meld.
Skewer the chicken: Thread chicken onto skewers, dividing evenly (about 4-5 pieces per skewer).
Grill: Preheat grill to medium-high heat. Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through and nicely charred.
Serve: Place skewers on a platter and drizzle generously with chimichurri. Serve remaining sauce on the side.
My Go-To Gear:
Metal Skewers – Reusable, no soaking required, and they conduct heat for even cooking.
Glass Meal Prep Containers – Perfect for transporting chimichurri and leftover skewers to picnics.
Microplane Grater – For zesting that lemon in seconds.
Grocery List:
1½ lbs boneless, skinless chicken breasts or thighs
2 lemons
1 head garlic
Smoked paprika, cumin
Fresh parsley
Fresh cilantro
Fresh oregano (or dried)
Olive oil
Red wine vinegar
Red pepper flakes
Wooden or metal skewers
Pantry: Salt, black pepper
Dinner: Shrimp & Avocado Lettuce Wraps
(Serves 4 | Ready in 20 minutes | ~290 Calories | Est. WW Points: 5-7)
Why you'll love it: No grill required. No heavy cooking. Just juicy shrimp, creamy avocado, and a zesty lime crema all wrapped in cool, crisp lettuce. These are the dinners you want when it's too hot to turn on the stove.
Ingredients:
For the shrimp:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
1 tsp cumin
½ tsp chili powder
Salt and black pepper
Juice of 1 lime
For the lime crema:
½ cup plain Greek yogurt or light sour cream
Zest and juice of 1 lime
1 small clove garlic, minced
Salt to taste
For assembly:
1 head butter lettuce or romaine hearts, leaves separated
1 avocado, sliced
½ cup cherry tomatoes, quartered
¼ cup red onion, finely diced
Fresh cilantro for garnish
Instructions:
Make the lime crema: In a small bowl, combine Greek yogurt, lime zest, lime juice, garlic, and salt. Stir until smooth. Set aside.
Cook the shrimp: Pat shrimp dry and season with cumin, chili powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink, opaque, and lightly charred. Remove from heat and squeeze fresh lime juice over them.
Assemble: Lay out lettuce leaves. Divide shrimp among them. Top with avocado slices, cherry tomatoes, and red onion.
Drizzle and serve: Drizzle with lime crema and garnish with cilantro. Serve immediately.
My Go-To Gear:
Cast Iron Skillet – Gets screaming hot for perfectly seared shrimp.
Lime Juicer – Extracts every drop of juice with minimal effort.
Serving Platter – For arranging lettuce wraps beautifully for a crowd.
Grocery List:
1 lb large shrimp, peeled and deveined
1 head butter lettuce or romaine hearts
1 avocado
½ cup cherry tomatoes
¼ red onion
Fresh cilantro
2 limes
1 head garlic
Cumin, chili powder
Plain Greek yogurt or light sour cream
Olive oil
Pantry: Salt, black pepper
Snack: Summer Veggie Quinoa Salad Cups
(Serves 6 as a snack | Ready in 30 minutes | ~180 Calories per cup | Est. WW Points: 4-6)
Why you'll love it: Portable, pop-able, and packed with the best of summer's produce. These little cups are perfect for picnics, potlucks, or just having something bright and healthy in the fridge for when snack attacks hit.
Ingredients:
For the salad:
1 cup dry quinoa, rinsed
2 cups water or vegetable broth
1 cup cucumber, finely diced
1 cup cherry tomatoes, quartered
1 bell pepper (any color), finely diced
½ cup corn kernels (fresh or frozen, thawed)
¼ cup red onion, finely diced
⅓ cup crumbled feta cheese
¼ cup fresh parsley or mint, chopped
For the lemon vinaigrette:
¼ cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 clove garlic, minced
Salt and black pepper
For serving:
Butter lettuce cups, endive leaves, or small tortilla cups
Instructions:
Cook quinoa: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
Make the vinaigrette: In a small jar or bowl, combine olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. Shake or whisk until emulsified.
Assemble the salad: In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, bell pepper, corn, red onion, feta, and fresh herbs. Pour vinaigrette over and toss gently to coat.
Chill: Refrigerate for at least 30 minutes to let flavors meld.
Serve: Spoon into lettuce cups, endive leaves, or small tortilla cups. Perfect for grab-and-go snacking.
My Go-To Gear:
Fine Mesh Strainer – Essential for rinsing quinoa thoroughly.
Glass Mixing Bowl Set – The perfect size for tossing grain salads.
Portion Cups with Lids – For packing individual servings to take on the go.
Grocery List:
1 cup dry quinoa
1 cucumber
1 pint cherry tomatoes
1 bell pepper
½ cup corn (fresh or frozen)
¼ red onion
Feta cheese
Fresh parsley or mint
1 lemon
Dijon mustard
Honey or maple syrup
1 clove garlic
Extra virgin olive oil
Butter lettuce, endive, or tortilla cups for serving
Pantry: Salt, black pepper
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