What to Eat in June

Maybe it would be easier to discuss what not to eat this month. So many delicious things are ripe and ready now that it’s easy to eat seasonally. Head to the greenmarket with a large tote bag and stock up.

Strawberries, of Course

Yay! Those wan berries in the grocery store in December or January cannot compare to the sweet, scented wonder of local ripe strawberries. You can smell them before you see them. What is better than strawberries and cream? Maybe our Yogurt Panna Cotta with Strawberries and Granola?

Coming into season now are the most tender of beets, altogether different from the heartier roots you were roasting last winter. Now is the time to try our beet salad upgrade; no goat cheese here, just a divine Honey Lavender Dressing.

Obviously you want to get outside, especially if your kitchen gets hot when the weather is warm. Solution: Grill your dinner as many nights as possible. And try grilling something different.

Chilled java, particularly cold brew, is a summer necessity, but for something a little different, try a Caffe Americano Fizz: Espresso meets club soda for a lively pick-me-up.

On top, a whole bowl of cherries -- any way we can get our fill while sweet cherries are in season. This crostini could be lunch, appetizer, snack, or dessert. Your call.

Not soft and mild like some lettuces we know, this is one peppery green -- you're not the only one with bite, arugula! Try it in an ultra-simple straight-ahead salad. We also like it in pesto.

Wild-caught and wonderful, these shrimp are available year round but are especially sweet right now through September. Let them shine in your favorite simple shrimp recipe; not too many seasonings so their delicate flavor comes through. Try this elemental shrimp pasta.