Buying in season means that you’re going to find your produce at its best, whether you’re making a trip to the grocery store or the local farmer’s market. So, what’s in season in June? It’s a great month to pick up tomatoes, avocados, bell peppers, cucumber, eggplant, zucchini, peas, beets, mint, and more. Once you’ve got a reusable shopping tote full of seasonal produce, it’s only a matter of finding a recipe to teach you how to whip up something you’ll want to make again — and that’s where we at One Green Planet come in. Just consider us your guide on how to make the most of your June seasonal produce.
It was tough work, looking at all that delicious food, but somebody had to do it. So, here are 15 of our best savory and seasonal lunches and dinners for you to try in June.
1. Mediterranean Grilled Chickpea-Stuffed Avocados
You’ll be using your grill two ways to make these Mediterranean Grilled Chickpea-Stuffed Avocados: for cooking up some crispy chickpeas, and for getting perfect grill marks on avocado halves! As if avocados themselves couldn’t be any better, right? The grilled avocado halves are stuffed with a colorful mixture of tomato, cucumber, grilled chickpeas, and drizzled with a generous amount of tasty tahini sauce.
2. Creamy Avocado Pasta With Cherry Tomatoes
Does anything avocado make your heart pitter-patter? Then this incredibly creamy, easy, and quick Creamy Avocado Pasta With Cherry Tomatoes is the meal for you! You only need a few simple ingredients and less than 15 minutes to whip up this delightful meal. Not only is it incredibly satisfying and highly shareable, but also makes a great lunch or dinner for one. You also get to use two different kinds of seasonal produce — avocado and tomato!
3. Beet and Black Bean Burgers
Get ready for warmer weather with these hearty Beet and Black Bean Burgers! Beets give them their gorgeous pink color and earthy flavor while freshly cooked black beans add a meaty texture. Serve these topped with sprouts, fried onion, and mushrooms with sweet potato fries on the side.
4. Beet and Chickpea Falafel
What makes a falafel truly amazing is freshness. These vibrant Beet and Chickpea falafel certainly aren’t lacking in that! Serve these over a bed of salad with a coconut yogurt tahini sauce, or wrap them in a pita with plenty of seasonal greens, like kale.
5. Spring Pea Toasts With Radish and Lavender
These Spring Pea Toasts with radish and lavender are the perfect accompaniment to your afternoon tea. A hefty portion of peas acts as a nourishing and filling spread, the radishes, and lavender add a nice finishing touch, and the toast is the kind of crunchy and comforting bread you need in the afternoon. Enjoy this snack with a calming cup of tea, or paired with cauliflower soup.
6. Seared Mushroom Scallops with Mint Pea Purée
While these scallops may look like conventional sea scallops, they’re actually made from King mushrooms! Liquid aminos or tamari help to bring that savory umami taste that complements the seasonal minty pea purée. These Seared Mushroom Scallops are an appetizer fit for warmer weather and fancy parties.
7. Zucchini Cannelloni
This Zucchini Cannelloni is a light version of cannelloni with zucchini tubes in place of wheat pasta, stuffed with vegetables and olives in rich tomatoes. You could even take it up a notch and top it with a creamy cheesy layer. It’s a nutritious and filling gluten-free alternative to pasta! Since tomatoes are in season in June, we recommend substituting the canned tomatoes for fresh!
8. Raw Zucchini Pad Thai
Spiralized carrots and zucchinis make the perfect noodles in this recipe for Raw Zucchini Pad Thai. The zucchini is soft, the carrots have just a little bit of bite to them, and it’s all topped with a creamy, spicy sauce that you’ll want to put on everything. This is a light, flavorful meal that’s great for lunch!
9. Grilled Eggplant With Ginger Dressing
To make this Grilled Eggplant With Ginger Dressing, Japanese eggplants are halved and grilled until they begin to brown. They’re then coated with a gingery and umami dressing that complements the creaminess of the cooked eggplant. Serve these delicious eggplants on a bed of freshly cooked coconut, with more vegetables on the side.
10. BBQ Eggplant Pizza
The crust for this BBQ Eggplant Pizza uses both white and wholemeal flour to produce a crisp base that has that classic pizza crunch when you bite into it. It’s topped with herby roasted garlic tomato sauce, barbecue eggplant, mushrooms, zucchini, and fresh basil. The real star of the show here is the barbecue eggplant. Sticky-sweet and melt in your mouth eggplant perfectly tops this crisp pizza base. Using the freshest ingredients makes this pizza fragrant and flavorful!
11. Roasted Eggplant and Marinated Tomato Sandwich
In this recipe, grilled eggplant, marinated tomatoes, hummus, and kalamata olives are pressed between two slices of toasted homemade bread — what’s not to love? The creamy hummus pairs well with the savory eggplant and balsamic-marinated tomatoes. This Roasted Eggplant and Marinated Tomato Sandwich is the perfect summer weekend meal.
12. Cherry Tomato and Pesto Tart
This savory Cherry Tomato and Pesto Tart has big flavor in every bite. It starts with a rustic whole wheat and oat crust seasoned with fresh rosemary. It’s topped with a fresh parsley and walnut pesto, zucchini, and cherry tomatoes that get juicy when roasted.
13. Roasted Red Pepper and Tomato Pasta
Tomatoes are in season in June and bell peppers are, too! This Roasted Red Pepper and Tomato Pasta is a rich and nourishing dish, full of flavor and goodness. Vibrant red tomatoes and bell peppers are combined with roasted garlic, spring onions, and dried herbs of your choice into a smooth and savory sauce. Serve this easy dish on busy days, topped with nutritional yeast, black pepper, and fresh basil.
14. Chilled Cucumber Soup With Pico de Gallo
Nothing is quite as refreshing on a warm day as chilled soup. Well, ice cream, but you can’t have ice cream for lunch … every day. This Chilled Cucumber Soup is light, seasoned artfully with cilantro, and given a bit of spice with pico de gallo. The silken tofu also gives this purée a smooth and velvety texture.
15. Mushroom and Leek Tart
Savory pies aren’t just for fall! This seasonal Mushroom and Leek Tart is made from a combination of spelt and polenta and filled with vegan ricotta, sautéed mushrooms, and onions, and a mixture of savory herbs. Paired with a subtly sweet jelly, like rowan, this savory tart is a flavorful experience that’s ideal for spring and summer
So many ideas, so little time! Which will you make first?
Lead image source: Mediterranean Grilled Chickpea-Stuffed Avocado