Opting for seasonal fruits and vegetables is one of the easiest ways to step up your cooking game but keeping track of what to buy and cook each month is no simple task. That’s why I put together this handy June Produce Guide and the recipes I can’t wait to cook up this month!
Skip the planning and the confusion. Use my seasonal menu plan as your guide and get to the fun stuff—cooking and eating—faster!
What’s in Season in June?
I mean really, what isn’t better with a little avocado? Incorporating more plant-based fats into my recipes is one of my biggest flavor-boosting secrets. There’s no better time than now to slather some extra avocado on your toast or use it as a creamy base for vegan sauces and salad dressings. Try tossing them on the grill at your next summer cookout too!
I almost always keep my freezer stocked with a large bag of frozen wild blueberries but even still, I get a little giddy once the fresh ones are back in-season. (Skipping the $6 pints sold in the middle of winter is just one way to eat plant-based on a budget.) Now that fresh blueberries are back, add them to a morning smoothie for a quick and convenient blast of antioxidants and energy in the morning.
Other than a quick rinse, there’s really no secret to bringing out the delicious sweet flavors of fresh June cherries, which are one of my favorite healthy, plant-based snacks all on their own. If you’re looking for another way to enjoy this nutrient-dense fruit, try adding pitted cherries to fruit and yogurt parfaits or mixing them in with your next grain salad (dried cherries work too).
There’s nothing better than crisp and cooling cucumber on a hot day and luckily this hydrating veggie is in-season now. Besides snacking on cucumber slices tossed with a little olive oil and sea salt, I also love using my mandolin slicer to make ‘cucumber noodles’ for raw salads and party appetizers. I shared my sponsored recipe for cucumber hummus roll-ups recently on Instagram (click below to view the full recipe!):
From kale to spinach to collard greens, cooking with dark leafy greens is one of the best ways to pack in tons of nutrients without a lot of time or effort. I like making kale chips in the dehydrator for healthy camping snacks—you can set your oven to it’s lowest temperature to work like a dehydrator if you don’t have one at home. I love adding greens to sandwiches and rice bowls too.
Nothing says summer quite like a big, juicy, fresh mango! I love adding tropical flavors to both sweet and savory dishes—mango works just as well in grain salads as it does in smoothies and frozen cocktails. Right now is the perfect time to pick up the fresh fruit but I also like to keep my kitchen stocked with frozen/dried mango throughout the rest of the year too!
Peas are one of my favorite spring/summer sources of plant-based protein. (Disclosure: North American Pulses is a client.) Peas are perfect for mixing into veggie burgers or fritters, tossed on salads, and pureed into a hummus-like snack dips. Pulses really are one of the most versatile (and budget-friendly) ingredients out there!
Finding fresh strawberries and blueberries that actually taste good is one of my all-time favorite things about summer. Of course you can snack on them as-is but to kick things up a notch, try dipping rinsed strawberries in melted dark chocolate or yogurt. (YUM.) Stock up on fresh seasonal fruits now and store them in the freezer for delicious summer flavors all year long.
June Menu Plan
Here are the recipes that I can’t wait to cook up this month!
June Breakfast Recipes
June Lunch and Dinner Recipes
Snacks, Desserts, and Treats
Step up your cooking game with this seasonal #produceguide feat. healthy recipes for June!Click To Tweet
What fruit or vegetable are you most excited to eat this month?
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