“Feast on This” features the best seasonal recipes you should cook every month.
“Everything’s coming up roses!” belted Ethel Merman in the 1959 Broadway musicalGypsy. And that sentiment — when one good thing comes, other good things follow — cannot be truer for June, a month named for the Roman goddess of love, Juno.
And we’re bubbling with affection for our favorite early-summer produce that shares the spotlight withJune’s favorite flower, the rose.
We’ve compiled our list of favorite June recipes that you’ll adore for their ease of preparation and freshness: from a simple, satisfying breakfast to enjoy while lounging by the pool to hearty meals that will enhance yourgrill feastsandFather’s Dayget-togethers. Snap up ingredients at your local farmers market, snip them from your garden or terrace, or order peak-of-season produce to beshippedto your door.
Everything’s coming up roses…and aromatic herbs,andtender squash,andnew potatoes,andhefty ripestrawberriesandcherries, andjuicypeaches!
Grilled peaches and burrata cheese
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Firing up the grill for Father's Day, or other summer celebrations, is peachy keen. But your grill is not just for meat! Give barely ripe, firm peaches the grill treatment, and then pair them with herby basil pesto and creamy Italian burrata for this irresistibly sweet and smoky peach appetizer that will knock your father's socks off! (Disclaimer: No need to replace the socks. They arenoton Dad's wish list this year.)
Chia cherry smoothie
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Sweet Bing and Rainiercherriesare prime in early June. Cherries are loaded with antioxidants and vitamin C, and studies show they decrease inflammation. And when you blend them with yogurt for a creamy cherry smoothie topping for a satisfying chia pudding base, you get a refreshing, heart-healthy, great-tasting breakfast or post-workout snack.
Spring vegetable frittata
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A frittata, or open-faced fluffy Italian omelet, makes a perfect pool party brunch or lunch option that cooks up in minutes (20 to be exact) and tastes great served at room temperature. Here, tender asparagus, fennel, andcreamy Toma and nutty Bellavitano cheesesshine, and are enhanced by fresh dill, parsley, and thyme.
Follow this template for your version, tossing in bits of any leftover meats and cheeses you might have on hand, as well as summer veggies. The (blue) sky's the limit for this dish!
Strawberry crepes
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Crepe batter is one of the easiest kinds of batter to whip up in a blender. And these thin, French pancakes cook up in seconds, offering a pliable center with crispy edges. They are the perfect vehicle for a filling of incredible juicy,plump fresh strawberries, which come into season in May but reach their peak throughout June. Add dollops of whip cream and — voila! — you'll be livingla vie douce.
Pasta primavera
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This pasta dish, named for the word “spring" in Italian, emphasizes seasonal freshness and beauty, incorporating your favorite vegetables and bringing them all together with olive oil and garlic. Simple, fresh, and adaptable, this recipe can take everything from fresh fava beans to sweet peas to peppers to zucchini. And for noodle-coating richness, toss in spoonfuls of our favoritevegetable spreads.
Vegetarian tacos
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When “taco Tuesday" and “meatless Monday" team up, you get these carefree, satisfying veggie tacos with bold flavor. Fresh cilantro and avocado dressing lend brightness and delicious, creamy texture to the filling of mild, nutty sunchokes, zucchini, and squash. Or incorporate rich, meaty mushrooms, eggplant, roasted cauliflower, and vegetables that catch your eye this month at the farmers market; swap out the herb in the dressing for fresh basil or dill.
Mediterranean fish and veggie grill packets
Center slices of sweet onions, green beans, black olives, tomatoes, and capers on a sheet of aluminum foil, and then set a gorgeous, oil-rich filet of fish, such assalmon,halibut, or fresh, shell-onshrimps, on top. Season with salt and pepper, or your favorite seafood seasonings, and then finish with a pat of butter or drizzles of extra virgin olive oil. Seal individual packets and grill until the fish is cooked through and the veggies are tender for an incredibly easy Mediterranean-inspired weeknight dinner.
Antonia Lofaso's steak salad
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The beauty of chef Antonia Lofaso's take on this traditional Niçoise salad is its bounty of produce and versatility: It's perfect for a midweek dinner,Sunday brunchspread, or summerpicnic. Pattypan squash, new potatoes, green beans, baby beets, carrots, and radishes surroundbourbon-peppercorn marinated steaks.
Homemade rosewater ice cream
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The floral aroma and light taste of rosewater was a favorite ingredient in early 20th-century desserts, but home cooks' use of the ingredient fell out of favor once vanilla extract was mass produced. Still, the use of rosewater prevails in Middle Eastern and Persian cuisine. June 21 marks the official start of summer, so there's no better time for an ice cream that captures the beauty and aroma of June on a spoon.
Cherry almond cobbler
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“Cobble" together everyday pantry staples, and grab some fresh,juicycherriesto make this luscious cobbler that's ripe for asummer party. Mix the dry ingredients ahead of time so you always have them on hand, and make it more than once, swapping out the cherries for June's other gorgeous stone fruits, such as apricots andpeaches. Serve it warm with a scoop ofice cream.
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