16 delicious ideas for what to cook in June

“The food outside is better” is my mantra for how I want to cook (and eat!) in June. For my recipe planning, that means lots of dishes that can be served at room temperature or colder, veggie salads and sides, vibrant summer produce with color and cooking. on the grill as much as possible. I’m also planning a few different menus for upcoming get-togethers, from a Mediterranean-inspired bridal party I’m hosting for a friend, to a picnic on the boat. on Lake Austin. do you agree? Read on for all I’m planning to do to celebrate the most carefree month of the year. Hope it gives you lots of ideas for what to cook in June and let me know in the comments what you’re up to this month!

Refreshing cocktails to sip in June:

This strawberry pink sangria recipe is exactly what you need for your next warm-weather gathering. All you need is a good bottle of wine, seasonal fruits, fresh herbs and bubbles. What more could your glasses want?

Now is the time to start with the Italian tradition aperitifo — enjoy evening drinks and snacks between work and dinner. And this aperol spritz is the way to do it.

Salad and face for hot summer nights

“I make a big salad with anything fresh from the market,” says Jessie De Lowe. I make sure to always include some toasted nuts for a crunch and some fruit for sweetness. Lately, I’ve been obsessed with the Farro Salad from Charlie Bird and have been repeating it over and over again.”

In my never-ending quest to eat vegetables and not just eat a giant bowl of salad, I turn to my pasta bin in the back of the pantry. And it turns out, the goddess green clothes paired with the soft pasta are exactly what to cook in June.

The addition of chopped fresh mozzarella cheese is what makes it creamy and addictive, and the basil + some lemon + olive oil (and lots of sea salt) makes for the simplest of sauces that really are all this salad needs. It’s dreamy.

We all need a no-fuss recipe that we can use as a delicious appetizer for a party or a simple lunch for friends. And this bruschetta also happens to be a simple dinner that I love to splurge on when I don’t feel like cooking, but still want something super satisfying.

This summer veggie recipe is just as delicious with whatever squash you have on hand, and the vinaigrette is insanely addictive.

The main dish to eat at Al Fresco

Summer is the time to keep it simple, so I like a Mexican recipe that’s quick to prepare and mostly about flavor. Wondering what to cook in June? Enter my five-ingredient pan-fried chicken fajitas.

Creamy and bland, but thanks to a lot of lemon, this noodle dish feels light enough for summer. Best of all, it’s so simple that you can make the sauce while the water is boiling.

Carrots sound Unusual, but trust me: with that spicy-sweet charcoal flavor, you’ll want to eat it with a spoon.

Helene Henderson of Malibu Farm is the queen of simple summer treats. This is all about the sauces, super simple, put together quickly, and without a doubt, valuable. Plus, you’ll want to have extra on hand for the drizzle to pass, about everything.

I usually grill twice as much chicken as I need, so for lunch the next day I can simply add veggies, toast on the stovetop, and enjoy it all again. Ditto on the veggies — prep extra, then toss them in a kid’s snack freezer container and use to make these quick tacos.

Think: afternoon in Italy, sipping a glass of white, nibbling on each piece of skillfully handcrafted pasta. It’s light, delicate, and perfect in every way.

Ending candy for summer night

You know those evenings when you stare at the fridge, nothing is calling your name, and all you can think about is eating chocolate for dinner? This chocolate chip cookie recipe is made for those nights.

Soft fork layers with crunchy sliced ​​almonds and sweet rhubarb jam — heaven! Aran Goyoaga says: “In this version, I bake the cake in two layers and add rhubarb and whipped cream in the middle. Compotes can be made two days in advance, but I strongly recommend baking the same day you plan to serve it.”

This is one of those no-recipe recipes that, once you master, you’ll have to do over and over again. Once you’ve committed the simple equation to memory (cake + whipped cream + berries – repeat!), you can put your own spin on it depending on the case.

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