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Taste of Summer: Five Must-Try Recipes for a Delicious June

June marks the beginning of summer, bringing with it long sunny days, outdoor gatherings, and an abundance of fresh, seasonal produce. To celebrate the arrival of this vibrant season, we've curated five must-try recipes that capture the essence of summer. These dishes are not only delicious but also easy to prepare, making them perfect for any occasion. Let's dive into the flavors of June with these delightful recipes!


1. Grilled Lemon Herb Chicken with Asparagus

Kick off your summer meals with a light and flavorful Grilled Lemon Herb Chicken with Asparagus. This dish features marinated chicken breasts grilled to perfection, served alongside tender asparagus spears.


Ingredients:


4 boneless, skinless chicken breasts

2 lemons (juiced and zested)

3 cloves garlic (minced)

2 tablespoons fresh rosemary (chopped)

2 tablespoons olive oil

Salt and pepper to taste

1 bunch asparagus (trimmed)

1 tablespoon olive oil

Salt and pepper to taste

Instructions:


In a bowl, mix lemon juice, lemon zest, garlic, rosemary, olive oil, salt, and pepper.

Marinate the chicken breasts in the mixture for at least 30 minutes.

Preheat the grill to medium-high heat.

Grill the chicken for 6-7 minutes per side, or until fully cooked.

Toss the asparagus with olive oil, salt, and pepper.

Grill the asparagus for 3-4 minutes, until tender.

Serve the chicken with the grilled asparagus on the side.


2. Fresh Berry Spinach Salad


This Fresh Berry Spinach Salad is a refreshing and vibrant dish, perfect for a summer lunch or dinner. It combines baby spinach, strawberries, blueberries, feta cheese, and candied pecans, all drizzled with a tangy balsamic vinaigrette.


Ingredients:


6 cups baby spinach

1 cup strawberries (sliced)

1 cup blueberries

1/2 cup feta cheese (crumbled)

1/2 cup candied pecans

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon honey

Salt and pepper to taste

Instructions:


In a large bowl, combine spinach, strawberries, blueberries, feta, and pecans.

In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently to combine.

Serve immediately.


3. Zucchini Noodles with Pesto and Cherry Tomatoes


For a low-carb, summer-friendly dish, try Zucchini Noodles with Pesto and Cherry Tomatoes. This recipe features spiralized zucchini tossed with homemade basil pesto and sweet cherry tomatoes.


Ingredients:


4 medium zucchini (spiralized)

2 cups cherry tomatoes (halved)

1 cup fresh basil leaves

1/4 cup pine nuts

1/4 cup Parmesan cheese (grated)

2 cloves garlic

1/2 cup olive oil

Salt and pepper to taste

Instructions:


In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper.

Slowly add olive oil while processing until smooth.

In a large bowl, toss zucchini noodles with pesto.

Add cherry tomatoes and toss gently.

Serve immediately.


4. Mango Avocado Salsa with Grilled Fish Tacos



Add a tropical twist to your summer with Mango Avocado Salsa with Grilled Fish Tacos. This dish features grilled fish tacos topped with a vibrant salsa made from diced mango, avocado, red onion, cilantro, and lime juice.


Ingredients:


1 pound white fish fillets (such as cod or tilapia)

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

2 mangoes (diced)

2 avocados (diced)

1/2 red onion (diced)

1/4 cup fresh cilantro (chopped)

2 limes (juiced)

Corn or flour tortillas

Instructions:


Preheat the grill to medium-high heat.

In a bowl, mix olive oil, chili powder, cumin, salt, and pepper.

Brush the fish fillets with the mixture.

Grill the fish for 3-4 minutes per side, or until fully cooked.

In a bowl, combine mango, avocado, red onion, cilantro, and lime juice.

Warm the tortillas on the grill.

Assemble the tacos by placing grilled fish in each tortilla and topping with mango avocado salsa.


5. Peach and Basil Quinoa Salad



For a wholesome and summery dish, try the Peach and Basil Quinoa Salad. This salad features fluffy quinoa, juicy peach slices, fresh basil leaves, cucumber, and a light lemon-honey dressing.


Ingredients:


1 cup quinoa

2 cups water

2 peaches (sliced)

1 cucumber (diced)

1/4 cup fresh basil leaves (chopped)

1 lemon (juiced)

2 tablespoons honey

2 tablespoons olive oil

Salt and pepper to taste


Instructions:


Rinse quinoa under cold water.

In a pot, bring water to a boil. Add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed. Let cool.

In a large bowl, combine quinoa, peaches, cucumber, and basil.

In a small bowl, whisk together lemon juice, honey, olive oil, salt, and pepper.

Pour the dressing over the salad and toss gently.

Serve chilled or at room temperature.

Conclusion

Enjoy these delicious recipes throughout June and bring the taste of summer to your table. Each dish is designed to highlight the fresh, vibrant flavors of the season, making your meals both healthy and enjoyable. Happy cooking!

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