I asked last month and the general consensus was more of a mix, rather than just vegetarian dinner ideas. So here are some healthy summer recipes for June, the very beginning of summer and end of spring. In season now: stone fruits, rhubarb, berries, cucumber, berries, radishes, garlic (and garlic scapes), asparagus, elderflower, cherry tomatoes, new potatoes, greens (chard, rucola, lettuce), and early zucchini.
Here in the northern Netherlands, we’re seeing a big wave of local strawberries, potatoes, and asparagus not grown in greenhouses, and a lot of produce that’s still coming from hothouses. In our garden, right now it’s mostly still greens but by the end of the month I expect to be harvesting our earliest potatoes, berries from the new bushes, piles of herbs, peas, and maybe some beets.
If we’re very lucky, then maybe a cherry tomato or two. We won’t have any garlic scapes this year because we didn’t move in early enough to sow hard neck garlic – everything in our garden in general is a bit late because we’ve sowed it all from scratch this year. Nettle is still going strong if you like to forage, and makes a great pesto.
For this month, I’ve included recipes that feature the best of the season, with a variation here and there if needed. As usual, all the recipes are vegetarian and dairy free, and most are vegan and/or gluten free. Thinking of a specific ingredient? Check out these healthy rhubarb recipes and healthy strawberry recipes.
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