Top 5 Recipes for June

Top 5 Recipes for June

June is a wonderful time to enjoy fresh, seasonal ingredients with dishes that highlight the vibrant flavors of summer. Here are the top 5 recipes to try this month:

1. Grilled Lemon Herb Chicken Skewers

Ingredients:

• 1 lb chicken breast, cut into cubes
• 2 lemons (1 for juice, 1 for zest and slices)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh herbs (parsley, cilantro) for garnish

Instructions:

1. In a bowl, mix lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper.
2. Add chicken cubes to the marinade, cover, and refrigerate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread chicken onto skewers, alternating with lemon slices.
5. Grill for 5-7 minutes on each side or until fully cooked.
6. Garnish with fresh herbs and lemon zest. Serve hot.

2. Summer Berry Salad with Honey-Lime Dressing

Ingredients:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 1/4 cup fresh mint leaves
• 2 tbsp honey
• 1 tbsp lime juice
• Lime zest for garnish

Instructions:

1. In a large bowl, combine all the berries and mint leaves.
2. In a small bowl, whisk together honey, lime juice, and lime zest.
3. Drizzle the honey-lime dressing over the berries and toss gently.
4. Chill in the refrigerator for 15-20 minutes before serving.

3. Grilled Corn on the Cob with Chili-Lime Butter

Ingredients:

• 4 ears of corn, husked
• 4 tbsp unsalted butter, softened
• 1 tsp chili powder
• 1 tbsp lime juice
• Lime zest for garnish
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn, turning occasionally, until charred and tender, about 10-12 minutes.
3. In a bowl, mix the softened butter, chili powder, lime juice, and salt.
4. Brush the grilled corn with the chili-lime butter.
5. Garnish with lime zest and fresh cilantro before serving.

4. Caprese Pasta Salad

Ingredients:

• 8 oz pasta (penne or rotini)
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls
• 1/2 cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil leaves.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the pasta salad and toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.

5. Watermelon Feta Salad

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes, feta cheese, and mint leaves.
2. Drizzle with olive oil and season with salt and pepper.
3. Toss gently to combine.
4. Drizzle with balsamic glaze just before serving.
5. Serve immediately, chilled.

Enjoy these fresh and delicious recipes that celebrate the flavors of June!