5 Simple June Recipes From the Garden

June Recipes

I love my garden. With several young kids helping me haphazardly plant seeds, I only succeed in growing a few things (one of which is weeds). But I’m fortunate enough to harvest a few goodies from it each summer. Fresh produce and herbs are my favorite! If you don’t have a garden – no problem. I encourage you to drop by any of our amazing nearby farmers markets and take advantage of in-season produce by making these favorite late June recipes.

Basil Pesto

PestoThis is my sister-in-law’s recipe and I don’t know where she got it, but it’s amazing. Fresh garden basil makes it even better. Use it on pasta, chicken, salad, flatbread, pizza, bruschetta, etc! Or, freeze it for later.

2 c. loosely packed basil leaves

1/3 c. sunflower seeds (or pine nuts/other nuts but sunflower are cheapest)

2 med cloves garlic, peeled (I just use minced)

½ c. grated parmesan

½ c. extra vergin olive oil

Salt and pepper to taste

Put garlic and sunflower seeds in food processor. Pulse well to combine into crumbly mixture. Add basil leaves, process until fine and combined. Add parmesan and pulse to mix thoroughly. Slowly add olive oil a little at a time and process between. Add salt and pepper and mix one final time.

Avo-cilantro Chicken Salad

Sick of the typical mayo-slathered version of chicken salad? If you like avocado and cilantro, try this healthy and easy version instead using fresh cilantro!

1 c. of diced chicken (I just use leftover rotisserie)

1/2 to 1 whole avocado

chopped red onion (to taste)

a few pieces of chopped celery

1/2 of an apple (skin on)

slivered almonds 

1/4 c or less Craisins or cut up red grapes

handful of cilantro

Mix all together until a creamy chicken-salad type consistency. Eat just as it is, or put in a toasted ciabatta bun with some spinach for a real treat. 

Strawberry Rhubarb Crisp

Strawberry Rhubarb CrispHow do you make those weird, bitter, celery-string-like stalks of rhubarb taste delicious? Add strawberries, sugar and a crumbly oat topping! My kids absolutely love this, and it’s delicious hot out of the oven, or cold the next morning. (The oats on top make it a healthy breakfast, RIGHT?!)

Start with the fruit mixture on the bottom of a square glass pan:

2 c. chopped strawberries

2 c. chopped rhubarb

2 Tbsp cornstarch

3/4 c. sugar

Pinch of salt

Then mix up this topping in a bowl and add to the top:

4 Tbsp coconut oil, melted (or 1/4 c. butter)

1 c. oats

1/4 c. flour

1/4 c. brown sugar

pinch of salt

Bake at 375 for 45 min. Let cool and enjoy!

Kale Chips

Kale ChipIf your kids are afraid of eating anything resembling a leafy green vegetable, here is a creative way to sneak some into their diet. My kids LOVE salty foods, so they absolutely devour these “chips.”

Rip large kale into approximately 2″ x 2″ pieces, or just use baby kale picked straight from the garden. Wash well.

Pour about 2 Tbsp of olive oil into a Tupperware bowl, along with about 1/2 tsp of sea salt and a dash of pepper (I just use Wildtree Five Pepper Sea Salt). Throw kale into the container, put the cover on, shake it until every piece of kale has a bit of oil on it. Rub any additional pieces through the oil and salt if they have dry spots. 

Spread out all kale on a pan.

Bake at 350 degrees until dry and crispy. When using a spatula to scoop it, it should crisp off the pan.

Cool and enjoy. Best when freshly made! 

Spinach Strawberry Salad

Sweet summer salads are the best! Pair this with olive oil and balsamic vinegar for dressing or make bacon vinaigrette if you’re really feeling ambitious. I found some cilantro-flavored olive oil in Door County recently and now it’s my regular go-to for this salad.

1 c. of loosely packed spinach

1/2 c. chopped strawberries (add blueberries as well if you’d like)

1 Tbsp crumbled feta cheese

1 Tbsp sunflower or pumpkin seeds

a little chopped red onion

Toss all together with your favorite dressing and serve!

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