16 delicious ideas of what to cook in June

“Food tastes better outside,” is my mantra for how I want to cook (and eat!) in June. For my recipe planning, that means lots of items that can be served at room temperature or cooler, vegetarian salads and sides, colorful summer produce, and as many dishes cooked on the grill as possible. I’m also planning a few different menus for upcoming gatherings, from a Mediterranean-inspired bridal shower I’m hosting for a friend, to a picnic that will be eaten from a boat on Lake Austin. Summer is the best, don’t you agree? Read on for everything I plan to do to celebrate the most carefree month of the year. Hope this gives you lots of ideas for what to cook in June, and leave a comment to let me know what you’re up to this month!

Refreshing cocktails to sip in June:

This Strawberry Dew Sangria recipe is just what your next warm weather gathering needs. All you need is a good bottle of wine, seasonal fruit, fresh herbs and bubbles. What more could you ask for from your glass?

Now is the time to embark on the Italian tradition of aperitifo—Enjoy drinks and snacks in the evening between work and dinner. And this aperol spritz is the way to do it.

Salads and side dishes for hot summer nights

Said Jessie De Lowe, “”I make a big salad with everything fresh from the market. I make sure to always include toasted nuts for the crunch and fruit for the sweetness. I’ve been obsessed with Charlie Bird’s Farro Salad lately and have made it many times.

In my endless quest to eat veggies without just eating a giant bowl of salad, I turned to my pasta bin at the back of the pantry. And it turns out that Green Goddess dressing paired with tender pasta is just the thing to cook in June.

Adding chopped fresh mozzarella is what makes it creamy and addictive, and basil + a squeeze of lime + olive oil (and lots of flaky sea salt) make for the simplest dressing that’s really all this salad needs. It’s dreamy.

We all need a solid recipe without recipe that we can take out as a breathtaking appetizer for a party or a simple lunch with friends. And this bruschetta also happens to be a simple dinner that I like to whip out when I don’t feel like cooking, but still want something incredibly satisfying.

This summer vegetable recipe is just as delicious with any squash you have on hand, and the dressing is downright addictive.

Al fresco dining main courses

Summer is a time to keep it simple, so I love a Mexican recipe that’s quick to make and has lots of flavor. Wondering what to cook in June? Enter my five ingredient chicken fajitas.

Creamy and decadent, but thanks to the abundance of lemon, this pasta is light enough for summer. Best of all, it’s so simple you can make the sauce in the time it takes your water to boil.

Carrot pesto sounds unusual, but trust me: with that charred sweet-spicy flavor, you’ll want to eat it with a spoon.

Malibu Farm’s Helene Henderson is the queen of simple summer dishes. This one is all about the sauces, which are super simple, come together in no time and are beyond doubt, worth it. Plus, you’ll want to have more on hand to water, well, just about anything.

I usually grill double the amount of chicken I need, so the next day for lunch I can just add the veggies, toast the corn tortillas on the stove and enjoy them again. Ditto for the veggies – prepare more, then put them in containers in the fridge for the kids to snack on and use to make more of these on-the-go tacos.

Think: afternoon in Italy, sipping a glass of white, savoring every bite of masterfully crafted handmade pasta. It’s light, refined and perfect in every way.

Sweet ends for summer nights

You know those evenings when you look in the fridge, nothing calls you and you only think about eating chocolate for dinner? This chocolate skillet cookie recipe was made for those nights.

Layers of fork tender cake with crunchy sliced ​​almonds and sweet rhubarb jam – heaven! Said Aran Goyoaga, “In this version, I bake the cake in two layers and add rhubarb compote and cream in the middle. The compote can be made two days ahead, but I really recommend baking the cake the same day you plan to serve it.

This is one of those recipeless recipes that you’ll turn to again and again once you master it. When you’ve memorized the simple equation (cake + whipped cream + berries – repeat!), you can add your own twist to it depending on the occasion.

About Catharine C. Bean

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