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June is a transitional time throughout the country as cooler regions are starting to have more abundant spring farm crops available, but the warmer ones are already moving on to the summer selection. For this first week in June, I plan to keep in mind the cooler climates who may have chard, asparagus, and other spring delights. If you tend to discard the stalks, the Roasted Chard Stalks with Creamed Greens give you an opportunity to showcase them. Pair this dish with Brie Portobellos that can be grilled outside along with Grilled Garlic Bread.
As asparagus season continues, whip up this simple puree of soup to serve for dinner or leftover for lunch (hint: it is divine both hot & cold). Try the Asparagus Soup simply with Cheese Toasts or a Creamy Dressed Spring Salad for lunch. For dinner add the Black & White Bean Salad, which plays with dried figs, beans, cauliflower and more, tossed with a balsamic dressing to give it an Italian flare. If you have extra dried figs, whip them into the Sunflower Fig Oatmeal breakfast with a dollop of Whipped Coconut Cream.
Greens are shining brightly in much of the country and can be made into a simple Brilliant Green Enchilada Sauce, which doctors up your favorite salsa verde, before tomatillo season starts. Smoother Seafood Enchiladas with this bright sauce and pair with Chipotle Sweet Potatoes. If you have any leftover sauce and spring vegetables, use it for the Veggie Chilaquiles with the Spicy Green Egg Bakes.
Bok Choy in large and baby form may be arriving in bunches. Whip it into a Bok Choy Slaw and incorporate it in with the Spring Sushi Bowl. Finish the whole bowl with a dollop of Avocado Wasabi. Other spring vegetables such as asparagus, snow or snap peas would be delightful added to this Bok Choy Sushi Bowl. The snap peas are also made more elegant with a sprinkle of crisp Italian bacon in the Snap Pea & Prosciutto Risotto. An elegant Peppercorn Crusted Steak and simple Oven Poached Asparagus each go alongside easily to complete the meal.
Any medley of leftover vegetables can be sandwiched into these vegan Spring Sandwiches with a side salad of the Pink & Green Radishes.
As spring slowly turns into summer delight in whatever your own local harvest may bring and just use the search bar above to customize your meal plan as needed.
Cook seasonally. Eat consciously. Live well,
