8 Dinner Ideas Using June’s Freshest Ingredients
Yay, it’s June, and that means gorgeous, ripe produce does most of the work for you. That juicy tomato is delicious sliced up with a simple drizzle of olive oil, flaky salt and pepper. Give those cucumbers a quick pickle, mix them into a salad and dinner’s done. Oh, and minimal prep means maximum time to play outside in the sun. Win-win.
Tomatillos: Roasted Tomatillo Chicken and Rice Bowls
Don’t fear the green paper husks: They peel back quickly and easily. Roasted and chopped, tomatillos make the zestiest salsa verde you’ve ever tasted—great for topping your chicken and rice bowls. Can’t find them at your farmers’ market? Unripe green tomatoes are a great substitute.
Figs: Grilled Fig Tartines
Our policy? Never say no to fresh figs. Buy the softest ones you can find—they stop ripening once they’re picked. Oh, and you don’t need to peel them. Just give them a quick wash. Eat them whole, slice them on top of yogurt, or stack them on top of goat cheese-slathered toast. (Avocado toast, you just got served.)
Summer Squash: Skillet Pasta with Summer Squash, Ricotta and Basil
Come June, it’s easy to find in any supermarket—and it’s super cheap. Ditch the tomato sauce and add squash, ricotta and basil for a warm-weather twist. And remember one thing: size matters. Stay away from larger zucchini, which tend to be flavorless and pulpy.
Kohlrabi: Shaved Vegetable Salad
Yeah, when it’s whole, kholrabi kind of looks like an alien. The name is pretty strange, too. But it’s miraculously delicious, a bit like a radish crossed with a turnip. Use a vegetable peeler to remove the tough skin, then shave it into a delicate, crisp salad.
Cantaloupe: Chili-Lime Melon Salad
When it’s out of season, it’s the anemic filler you ignore in fruit salad. In June, it’s so melt-in-your-mouth delicious, it’s great on its own (or even better, with a pinch of salt). Up the ante with this Mexican twist: chili powder, lime juice and minced cilantro. Hellooo, new favorite summer finger food.
Fingerling Potatoes: Baked Parmesan Fingerling Potato Fries
You say potato, we say new potato. Tender and creamy with a thin skin, these bite-size tubers were practically made to be roasted (keep the skin on). The crispy side is begging be paired with your favorite shellfish. Preferably lobster.
Corn: Velvet Corn Soup
It’s tasty and everything, but isn’t it annoying to slice kernels off the cob? Here’s a quick trick. Instead of propping the corn up on one end and cutting down the length, lay it on its side. Then cut down, rotating around. Shorter strokes equal fewer kernels flying everywhere. Then celebrate by making this creamy wine-infused summer corn soup.
Arugula: Donut Peach Panzanella with Arugula, Ricotta Salata and Tarragon
Guys, did you know lettuce is seasonal? Romaine, arugula, butter, bibb and little gem are the crispest and most flavorful at the end of the spring. Rinse your leaves in cold water, pat them dry and store them in a loose plastic bag to keep them fresh and salad ready.