Apricot Salad for a Starter
June stands for sweet apricots. Rich in carotene and packed with vitamins A, C, E and K, as well as niacin and iron, making them powerful healers for wounds and strained muscles. Plus, they’re beneficial for heart, skin and bone health. They’ll satisfy that afternoon sweet tooth while bringing big, juicy flavor to this salad.
- 1 cup uncooked farro
- 4 apricots
- 1/2 cup crumbled ricotta salata or goat cheese
- 1/4 cup pomegranate seeds
- 1/4 cup toasted almonds, chopped
- 3 Tbsp shallot, finely chopped
- 2 Tbsp fresh mint, finely chopped
Cook farro with ¼ teaspoon salt, according to package instructions. Once cooked, spread onto a baking sheet to cool.
In a bowl, toss farro with the rest of the ingredients and lemon vinaigrette, to taste.
Make a larger batch and store in the fridge up to two weeks, if desired.
- 1/4 cup olive oil
- 2 lemons, juiced
- 2 cloves garlic
- 1 tsp honey
- Sea salt and pepper, to taste
Combine all ingredients in a blender until mixed thoroughly.
Charred Bean and Pea Salad
Garlic and green beans are best picked in June. This salad is beautifully crisp with just the right amount of char — covers your textural bases.
- 2 dried chiles de árbol
- 6 garlic cloves, smashed
- 3/4 tsp. coarse black pepper
- Kosher salt
- 1/2 tsp cumin seeds
- 1/3 c plus 2 tbsp. extra-virgin olive oil
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- 1-1/2 lb. green or wax beans, sugar snap and/or snow peas, trimmed
Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in small saucepan over low heat, swirling occasionally, until garlic is golden and oil is fragrant, 5–8 minutes. Remove from heat, stir in lime juice and maple syrup; set aside.
Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining oil. Season with salt, toss to coat, and spread beans in single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool. Arrange beans and peas on platter and spoon reserved dressing; season with salt.
STRAWBERRY CINNAMON ROLLS
Just when you thought cinnamon rolls couldn’t get any better, along come June strawberries.
- 3 1/4 c flour
- 2 tsp instant yeast
- 1/4 c white sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
- 3/4 c milk
- 1/3 c butter softened
- 2 tsp cinnamon
- 1/2 tsp sugar
- 21 oz strawberry pie filling
- 4 oz cream cheese softened
- 3 tbsp soft butter
- 1 c powdered sugar
- 1/4 c half & half
- 2 tsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla
In small saucepan over medium-low heat add milk and butter. Stir until butter has melted and remove from heat. Let stand until lukewarm temperature.
In large mixing bowl whisk 2-1/4 cups flour, yeast, sugar, and salt. Knead (by hand or mixer) until smooth, once ingredients are added. Add egg and water and mix until just starting to combine. Slowly add milk mixture and 1c flour until dough forms and becomes smooth. Let dough rest 10 minutes.
On lightly floured surface, roll dough into a large 9×15 square. About 1/4-1/2 inch thick. Spread pie filling evenly on top. In small bowl, combine cinnamon and sugar and sprinkle on top of strawberry filling. Roll 15-inch side into a log and pinch the seams. Cut 9-12 slices depending on preference for thickness. Place in greased 9”x13” pan, cover with damp cloth, and let rise for 30 minutes.
Preheat oven to 375°. Bake 30mins or until just golden brown on the tops.
Glaze: Beat together cream cheese, butter, and powdered sugar until smooth. Add half & half, vanilla, lemon juice and lemon zest until combined. Frost warm rolls.
In honor of Egg Day on June 3, here’s a tip on cracking
the code on your cartons
Each carton of USDA graded eggs shows:
- processing plant number (P####)
- expiration or “best by” date
- date of packaging (###)
This 3-digit code indicates the packing date — January 1 is 001 thru December 31 at 365. These eggs were packaged on the 223rd day of the year; August 10th. You can store fresh eggs in the refrigerator for 4-5 weeks beyond this date. Refrigerate eggs in their original carton and place them in the coldest part of the refrigerator; not the door. For best quality, use eggs within three weeks of the date you purchase them.
June is also Iced Tea Month
If you have too many lemons and don’t want them to go bad, slice them into quarters and freeze in an airtight bag or container.
A frozen lemon wedge is also wonderful in a cold glass of tea!