June is the most grateful month for chefs. The flower beds are beginning to issue one goodness after another, farmers’ markets overflow with colors and tastes and can be cooked literally from everything that nature just offers. We do not have to plan difficult, just look around and get inspired by what grows behind the fence. Young potatoes, crunchy peas, salads, rhubarb, strawberries – all of this often have almost free at hand.
In June, it pays to cook simply, quickly and especially from what it is ripening. There is no need for complicated planning – the season will tell you what to cook. When we open the door to the garden or head to the market, there are raw materials that are fresh, full of taste and also cheap. And it is from them that you can conjure up food that tastes like the coming summer on a plate.
Watch a video with the preparation of a healthy smoothie here:
Baked new potatoes with peas and herb butter
All you have to do is wash the new potatoes well, cut half and spread it into a baking pan. Add a handful of shelled sweet peas, pieces of butter, chopped chives, a little thyme, salt and pepper. Mix everything and put in the oven at 180 ° C for half an hour. At the end you can add grated cheese or slices of mozzarella. The food is finished once two and tastes great alone or as a side dish to meat from the grill.
Summer pea soup with spinach and mint
In the pot, fry the shallots in olive oil, add a handful of young spinach and two cups of fresh peas. Pour the broth and boil briefly – just five minutes. Season with salt, pepper, add a few mint leaves and mix smoothly. Finally, stir in a tablespoon of sour cream or yogurt. The soup is light, fresh and ideal for warm days.
“The peas are a source of carbohydrates, proteins and fiber. Of the vitamins, vitamin C, Betakarotene and Group B vitamins are mostly represented in the peas. Zuzana Douchová.
Radist salad, spring onions and cucumbers
Gently cut a bundle of radishes, one cucumber and two spring onions. Mix everything with white yogurt, a little lemon juice and chopped dill. Season with salt, pepper and let it rest for a while. This salad is suitable for grilled meat, but greatly tastes is a slice of fresh bread.
Curd cake with rhubarb
Mix 200 g of plain flour, 100 g butter, 1 egg and 2 tablespoons of sugar. Prepare the dough and press it in a cake mold. Mix 250 g of cottage cheese with one egg, 2 tablespoons of sugar and a little vanilla. Pour on the dough, spread the chopped rhubarb sprinkled with a spoon of sugar and a little cinnamon. Bake at 180 ° C for about 35 minutes. Result? Pie like grandmother, with fine acidiness and fluffy filling.
Strawberry dumplings made of curd dough
Make a soft dough from soft curd, egg, semolina and a pinch of salt (about 80 g of grits and 1 egg at 250 g of cottage cheese). Wrap fresh strawberries in it, boil in boiling water for 6-8 minutes, then wrap them in butter, breadcrumbs and sugar. If you add a tablespoon of sour cream, you have a dessert like a cottage.
June brings lightness, color and simplicity to the kitchen. There is no need for exotic ingredients or complex techniques – just open your eyes, reach for what is growing, and let natural taste stand out. In every meal he will feel not only the coming summer, but also the joy of home cooking.
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