What to Cook This June & News!
Updated by Kathryne Taylor on June 2, 2025
Hooray for June! I’ve been brainstorming recipes for summer produce (my favorite) and surprise—growing a tiny human! We’re expecting a baby boy in September, soon after Grace’s fourth birthday. We experienced some major scares and stressors during my pregnancy with Grace, but so far, so good, and we hope it stays that way. We’re hopeful, excited, definitely nervous about managing two, and above all, thankful.
This month, seasonal produce options are expanding to include fresh fruit like blueberries, strawberries, rhubarb and cherries. Asparagus and spring peas are on their way out, so get your fill of them while you can. You’ll find many seasonal recipes below.
Avocado
Creamy Avocado Dip
Gluten free and vegan
“Another dinner success! This was surprisingly tasty. I honestly passed this up thinking “eh” but then my friends had a fiesta dinner and I was dying for an excuse not to eat their steak or ground beef tacos so I made the refried beans for my tacos. Tonight I made the avocado sauce and pickled onions with it….YUM. And super easy!!” – Erin
Beets
Colorful Beet Salad with Carrot, Quinoa & Spinach
Gluten free and vegan
“This could be THE best salad I have ever made. I have a vegan friend who I am always trying to find interesting recipes for and she also loved it. I made it exactly as per your recipe apart from adding a mixture of toasted almond flakes and pumpkins seeds.” – Heather
Blueberries
Blueberry Almond Crisp
Gluten free and easily vegan (see recipe notes)
“This was delicious, served with vanilla ice cream and topped leftovers with some plain yogurt. Such a simple dessert!” – Lindsay
Cherries
Cherry Couscous & Arugula Salad with Balsamic Vinaigrette
Easily gluten free and easily vegan (see recipe notes)
“Just had this for dinner and it was just as amazing as it looked!” – Kate
Cucumber
Gaby’s Cucumber Salad
Gluten free and vegan
“Made this immediately last night and loved it – my daughter as well! Quick and easy for when you get home from work – served alongside pasta.” – Connie
Green Beans
Green Bean Salad with Toasted Almonds & Feta
Gluten free and easily vegan (skip the feta)
“Incredible! Made this last night and absolutely loved it – it was so fresh, easy to prepare, and satisfying. I served it warm and the combo of tart lemon, crunchy almonds, and salty feta was spot on. This one is definitely going into my weekly rotation – thanks for another winner, Kate!” – Sarah
Greens
Sun-Dried Tomato, Spinach and Quinoa Salad
Gluten free and vegan
“Another awesome recipe! I made this the other day and loved it. The next had some left overs so had a avocado I needed to eat so I cut it up and threw it on top and wow! This is going to be on my favorite list for sure.” – Christine
More spinach recipes » (also arugula)
Herbs
Classic Pesto
Gluten free and easily vegan
“Got a big bunch of basil from my farm co-op, so I made this yesterday from your cookbook, and froze it in an ice-cube tray. Now I have delicious little pesto cubes to add to soup, roasted veggies, and probably everything else! Today I’m going to try the same with leftover cilantro, parsley, maybe some arugula, and toasted pepitas.” – Jeanne
More basil recipes » (also cilantro and dill)
Kale
Anything-Goes Kale Salad with Green Tahini Dressing
Gluten free and vegan
“I made your “Everything goes Kale Salad with Green Tahini Dressing” last night for my daughter’s 25th birthday. I have never toasted pepitas before – and my daughters loved them! Both my daughters asked for your recipe -The salad looked beautiful and tasted delicious…” – Peg
Mango
Fresh Mango Salsa
Gluten free and vegan
“This summer brought a bumper crop of mango to our Florida home, and I found this recipe online. Perfect for a women’s luncheon I was invited to. It was simple to make, looked beautiful and was delicious. Nearly every guest asked me for the recipe. I will definitely make this again.” – Vicky
Radishes
Almond-Sesame Soba Zoodles with Quick-Pickled Veggies
Easily gluten free and easily vegan
“This was such a quick and easy meal to make! The pickles really balance the sauce and the noodles – and the sauce is so delicious. Thank you for sharing this recipe!” – Maya
Rhubarb
Almond Cake with Roasted Strawberries & Rhubarb
Gluten free
“I have made this cake 3 times now. Once with apple, raspberry and rhubarb. Twice with strawberrys and rhubarb. It’s so simple. I have all the ingredients in my cupboard and it whips up in minutes so I can throw it together between preparing the main meal and surprise everyone. A great insight Kate to do the fruit separate. It means I can keep it for a few days and just top it as I like. The flavour is delicate and lovely. I have shared with many of my friends.” – Molly
Strawberries
Colorful Strawberry Arugula Salad with Balsamic Vinaigrette
Gluten free and easily vegan
“I did not believe it was possible to crave a salad until I ate this! It’s the BEST salad in the whole world, hands down. The dressing is also perfection!” – Rebecca B.
More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners.
The blueberries & cherries out there look so amazing right now!!!
Kate,
I love these recipes and the photos! Thank you. I am a vegetarian and photography enthusiast too, but I am not a fanatic one when it comes to eating animal products. If I am stuck somewhere and have no other option except eating meat, I guess I would do that. I needed at least 15lb to add on after an illness. Your recipes helped me tremendously. Thanks again.
Hi Minerva, thank you for your note. I’m so glad to hear that my recipes have helped your recovery. Hope you are feeling well!
June is an INCREDIBLE month for recipes! I am so excited to start cooking a lot more cooling meals like salads, smoothies and raw desserts! Bring on the avocados, kale and cucumber!
Me too, me too! I’m probably most excited about fresh berries.
Avocado avocado avocado <3
There are so many interesting ideas in this post! I so going to try the quinoa salad because, I have to admit it, I never tried it and I am so curious!
Quinoa is so great in salad! I hope you enjoy it.
Oh my goodness! Each recipe on here looks delicious! I can’t decide what to make first! I love how you are celebrating fresh, seasonal ingredients!
Much love,
Heather
Thank you, Heather! :)
The best season for produce! Love these posts, they’re super helpful for eating in season :) I don’t know which recipe to try first!
Thanks, Odessa!
It is BERYY season!! At last! My fruit pies get a proper fresh fruit filling. <3 I just made a Blackberry Lemon Thyme Pie a few days ago and it was DIVINE… I think I will try your recipe for gluten free rhubarb cake. It looks amazing and I love creative ways to use rhubarb! Thank you!
I have been following you for YEARS! Your recipes are staples of my kitchen. I am pretty behind the 8 ball and just recently got Instagram :) but I have never thought to tag photos your recipes! I am excited to try it out. Thank you os much for taking them time to create such amazing meals and sharing them with all of us! :) <3
Hey Rachel! I wish I could give you a hug for following all these years! I appreciate your support. I just love looking at my #cookieandkate feed. Hope to see your C+K recipes there soon!
Oh, that cherry couscous salad looks amazing! The cherries have been looking sooo delicious at the grocery store.
Your cookbook is indeed in my kitchen as of yesterday. I went to my favorite independent bookstore to check out the book and walked out the door with it – at full price!! Actually I thought I wouldn’t need to buy it as I enjoy so much from your blog but the recipe choices in it are fantastic and I couldn’t leave it behind. All this to say, thank you and well done!
Wonderful! I’m so happy you decided to take it home. Have fun!
I absolutely love your recipes Kate, you are an inspiration. Being Vegan,I am always looking for different things to make. I am in Australia so you are in summer and we are in winter but I will just modify and make your beautiful recipes good for Winter.
Have a fabulous day
Di Hill
Hi, Di! Thank you so much for the kind words. I hope you check out my seasonal winter recipes, too! Wishing you warmth. :)
Just received my copy of your cookbook and it is beautiful. The photos are amazing.
Congratulations.
Thank you so much for sharing the article on lectins. I have been losing my mind seeing so many bloggers talking about this topic thanks to The Plant Paradox. Anti-nutrients aren’t anything new and the last time I checked, the people eating the most whole grains, legumes and vegetables are pretty freaking healthy. Unlike the majority of Americans eating refined grains, processed foods and lots of animal protein.
The answer is simple: eat real whole foods, mostly plants. Like your recipes. ;)
Also eating organic is super important because glyphosate has been shown to wreak havoc on our gut health which can cause digestive issues, especially with high fiber foods. I think the lack of healthy bacteria from pesticides, harsh cleansers and antibiotics is the larger issue to be concerned about.
We need to stop confusing people with all of this trendy propaganda and simply help make it easier for society to adopt an overall healthy lifestyle. Okay, end rant! :)
I’m so glad you enjoyed that article, Sarah! I found it super helpful, too. One of my favorite books on gut health is called “Follow Your Gut” and makes a lot of the same points you just did- I think you’d enjoy it. :)
Love the link roundup! Serious Eats is an amazing website, I love the science side of cooking, and it’s always so interesting to see the myths surrounding cooking being thoroughly tested. My cooking surely improved by understanding something of the science (like salting the water thoroughly when cooking something), and made things much easier, too (like washing mushrooms since they’re full of water anyway, and don’t soak up a significant amount of water when running them under the tap).
And I’m so happy it’s June already and all the fresh produce is available! I’ve made your summer pasta salad many times, it’s a great addition to any barbecue and the bowl is always polished off, even though I’m often the only vegetarian.
On an entirely different note, I was planning on making a poke bowl tonight (with tofu instead of fish), but I found that none of my go-to recipe blogs have a poke bowl on the blog. I am now using your sushi bowl as a base (since that one is delicious) and going from there, but I was wondering if it’s something you could consider developing for the blog?
Hey, Evelyn! Yes, I definitely understand needing science and facts to back up your cooking. It’s made me more confident in the kitchen, and less susceptible to the trends that come and go. And I’ll absolutely add a vegetarian poke bowl to my suggestions list– be on the lookout for it!
I’m so excited about the fresh berries this month. Especially cherries, as they are usually so expensive here. Your blueberry almond crisp looks incredible!
I love cherry season, too! So rare to find them in the store, so when I do, I can’t help myself from picking up a bag. I think you’d love the blueberry almond crisp!
Yep. It’s like a cherry magnet. My cart just starts going over there. :D
I am a new follower and I made your peanut butter chocolate chip cookies today and WOW!! Your book also hit my doorstep this morning and it’s beautiful.
Awesome! I’m so glad you loved it, Breann. I hope you love the book! Let me know which recipes you try.
Is it weird to be so proud of you and never have met? I’ve loved cooking off your blog and now out of Love Real Food (I made the southwestern roasted veggie salad yesterday – delicious!) and I’m even more touched by the fact that you saved someone’s life through stem cell donation. Keep being awesome!
Nah, not weird! Thank you so much, Caroline! :)
I was saying “yum” to eat of these as I was scrolling down the page, haha. Awesome selection Kate! Very happy to find your blog this morning. It’s a cold, wet, Monday morning here in the UK. Speak again soon! Paul :)
Thanks, Paul! I hope you try some of them. Sending warm, sunny vibes your way!
These recipes and the photos looks amazing! Thank you. Rhubarb was delicious!
Thanks, Anja! I love rhubarb, too– it’s such a special summer treat.
I like your cookbook updates. When I make my weekly store list I am away from my cookbooks so I like to pin recipes from my cookbooks so that I know what ingredients to add to my store list. So thank you for the updates. They are helpful!
You’re welcome, Giselle! I’m glad these prove so useful.
re: “Don’t Soak Your Dried Beans! Hallelujah.”
Good article, but here is one on topic by The World’s Healthiest Foods:
http://whfoods.org/genpage.php?tname=dailytip&dbid=34
The only significant difference noted from WHFoods is heat exposure. Pre-soaked beans use less heat to cook and allow for better nutritional value. ***WHFoods is my whole foods/nutrition guru.
Thanks for the info, Mark!
Ooh, I love ALL of these fresh fruits and vegetables. I know this doesn’t appear on the list, but I love sweet potatoes and bananas during the summer as well!
Yes, me, too! These ones on the list are all freshly available from local sources.
I’ve been a huge fan of your blog, although I’m not vegan or vegetarian, I love your recipes, I got your book and love it!! And that story your friend Bill wrote had me teary eyes. I’m so touched by your open heart. xoxo
Aw, thank you, Amy! I so appreciate that. I’m glad you love the book, too!
So excited for all the fresh produce in season this months! Especially when I can use some straight from my garden! :)
I agree!
My local cafe just started serving up Oat Milk. I’ll have to check it out next time.
Kari
Let me know what you think!
Love you our natural vegetarian recipes but I would love if you post me few for teenager at school would love
Have you tried any of my muffin, taco or soup recipes? I know those have been a hit with kids and teenagers in the past!
I love these monthly posts, Kate! Thank you so much for doing them!
I love that you love them! I will keep them coming, Robyn.
Yay for salad season! Kale, avocado, cucumber, herbs, greens, strawberries, and blueberries are the best!
Agree, on all accounts!
Hi there can’t wait to try these recipes especially the strawberry salad! Looks yummy ! Congratulations on your wedding Much happiness and joy to both of you
Thanks
Phil
Thank you, Phi! :)
Congratulations to you, beautiful couple!! Many bright blessings and wishes for a perfect, peaceful and fantastic life! Love to darling Cookie!! XO
Thank you! :)
Congratulations!! So happy for you!
Thank you!! :)
Oooh, that avocado dip looks delicious! Congrats on getting married too! I usually have homemade guacamole with quesadillas but I might try that dip instead.
Thanks, Molly! We are pretty excited.
Congratulations!!! So happy for you! I just got back from my honeymoon in Paris and Barcelona :) Such a special time.
Thank you! Congratulations to you, too. That sounds like an amazing honeymoon, Monica.
OMG! Many congratulations! You look stunning, and both of you look so happy. Here’s to many years of married bliss ahead!
Thank you, Sasha! You’re so kind.
Congratulations! You both look so happy! Enjoy the many adventures together ahead! Cheers!
Thank you! We are pretty excited.
Kate, you are such an inspiration! I never thought I could rustle a gorg meal till I stumbled upon your post on Insta. Now, I am a religious follower. Keep them coming !!!
Julia from London
Thank you!
Kate, you are such an inspiration! I never thought I could rustle a gorg meal till I stumbled upon your post on Insta. Now, I am a religious follower. Keep them coming !!!
And of course HUGE congratulations!!!
Julia from London
Thank you on all fronts, Julia! I really appreciate it.
I love all these ingredients–cherries, strawberries, blueberries, cucumber, kale, greens, ah, all the most amazing produce!
Thank you, Cassie!
Dear Kate, I love your blog and find your recipes and photos amazing and inspiring! Looking forward to giving many of these a try.
Thank you, Di
Ps Congratulations on your nuptials!!
You’re sweet! I’m glad you love the recipes. Thank you! We are pretty excited.
You look so beautiful and happy in your wedding pics! Congratulations!!!!
Thank you, Danica!
Congratulations, Kate! I came for farmer’s market shop inspiration and audibly exclaimed when I saw the wedding news! Beautiful pictures and hope the honeymoon was wonderful.
Thank you, Courtney!! :)
I see lots of delicious things to eat! But also congratulations on your recent nuptials! Enjoy your honeymoon!
Thank you for making a statement and posting resources to help white people be allies. I am a big fan of your blog and it is the first resource I go to for cooking/baking needs, and respect to you for encouraging your readers to do some reflection and self-educating at the personal level. Much love and wishing you health and safety during this time.
Thank you, Oksana! I’m trying to do my part, although I know I have more work to do. I hope you find some recipes this month you can enjoy!
Thanks Kate! I am a new vegan and I love your recipes. Also as a white person working on my in-bred bias, I highly recommend “White Fragility” by Robin DiAngelo.
Thank you for your suggestion, Terry!
Thanks for your voice in defense of George Floyd. Robin Diangelo’s White Fragility is an excellent read. And thanks gif the nourishment—on all counts. Nose licks from my pack to yours.
Diana
Several have recommended that book, I will need to add it to my growing list. Thank you for sharing, Diana! I appreciate your support.
Thank you for all you write in acknowledgement of Black lives mattering and the resources you share because, just as you say, hoping for change is not enough. You mention Ibram X. Kendi – Brene Brown recently did a podcast with him that was both tender and edifying – recommended.
Like many, I too have been following you for years, open every email, have bought a few copies of your book as gifts, and make your recipes most days. I’ve long wanted to post my gratitude, but am also an introvert who’s often found in her quarter-acre organic garden of veggies, flowers, herbs and berries (with my own canine companion, Brodie :). Wishing you all the best, Kate.
You’re so sweet, Marilyn! It’s important I do my part and I have more to do. I’m happy you have been enjoying my recipes over the years. :)
Dear Kate,
I love your recipes and really appreciate your reflections at the beginning of this post, about how you have been educating yourself about Black Lives Matter; I am a white skinned European woman and this has been the issue foremost on my mind, heart and consciousness – racial inequality and white arrogance, silence and dissociation is not just an American problem but pretty universal. I found the Ava DuVernay documentary called “13th”, available on Netflix, extremely educational. I sincerely hope and pray that this time it WILL be different and enough people have woken up to the facts to change the future to a more inclusive one. Much work to be done! It all starts with getting educated…and speaking up.
Thank you for sharing, Marianne! I will add that to my list, others have recommended it too.
I love ya girl, love your recipes and especially love where you stand on all the pain in our world…..
Thank you for your support, Linda!
I always love your recipes – manageable to make and reliably delicious. But I want to thank you for your commentary at the beginning of this post and the links to helping us, and ultimately this country, move beyond in a positive way. We have much work to do, but every time I see some comment or connection that acknowledges the validity of the situation, I am heartened. Thank you…and keep on cookin’
Thank you, Nita!
Hi Kate,
Thanks for the resources on protests and racism. I’m sure they will make good reading. Looking forward to trying some of these recipes, too!
Hi Dottie, I appreciate your kind comment! I hope you enjoy the readings and recipes.