A June Weeknight Dinner Planner to Celebrate What's in Season

It's the first week of June, so make the most of the early summer season with fresh tomatoes, asparagus, rhubarb, and more!
Author:
Publish date:

Monday: Tomato Salad Pizza

tomato salad pizza

Tomatoes (especially multi-colored heirlooms) scream summer, so kick yours off with a juicy and flaky tomato pizza! Creamy feta sauce, sliced mint, and plenty of salt and pepper add extra bursts of flavor.

Recipe: Try our Tomato Salad Pizza

Tuesday: Arugula Pesto Pasta with Ricotta & Bacon

Arugula Pesto Pasta with Ricotta and Bacon

While you can find arugula year round, it's at its tastiest in June. Let it flavor this summery pasta with a little help from bacon, asparagus, basil, and creamy ricotta. Mouth watering yet?

Recipe: Try our Arugula Pesto Pasta with Ricotta & Bacon

Wednesday: Seared Pork Chops with Rhubarb Compote

seared pork chops with rhubarb compote

Sure, rhubarb makes a great pie filling, but why limit this sweet summer vegetable to desserts? Give your pork chops a fresh flair with a saucy mixture of the pink stuff, parsley, and brown sugar!

Recipe: Try our Seared Pork Chops with Rhubarb Compote

Thursday: Warm Cucumber Soup with Cheese Toasts

warm cucumber soup with cheese toasts

There's nothing quite as refreshing as cucumbers on a breezy June evening, especially when they're blended into a creamy, tangy soup! Top with mint and juicy tomatoes for a true summer treat.

Recipe: Try our Warm Cucumber Soup with Cheese Toasts

Friday: Grilled Steak & Asparagus with Stout Sauce

Grilled Steak & Asparagus with Stout Sauce

The summer months, especially June, are allll about asparagus! The green stocks are typically seen as a side dish, but when they're covered in a sauce this tart and tasty, we say they're just as exciting as the grilled ribeye!

Recipe: Try our Grilled Steak & Asparagus with Stout Sauce

Shopping List

For the tomato salad pizza: 

  • Flour
  • 1 package frozen puff pastry
  • Olive oil
  • 2 packages feta
  • 7 tbsp. heavy cream
  • 1 1/2 lbs. heirloom tomatoes, assorted colors and sizes
  • 1/2 cup thinly sliced fresh mint leaves
  • Flaky sea salt

For the arugula pesto pasta with ricotta & bacon:

  • 8 cups arugula
  • 1 cup basil leaves
  • 1/2 cup each pine nuts and grated parmesan cheese
  • 2 cloves garlic
  • 1 1/2 tsp. salt
  • 2/3 cup extra-virgin olive oil
  • 1/2 lb. trimmed asparagus
  • 1 lb. pasta (such as campanelle or farfalle)
  • Fresh ricotta cheese
  • Crumbled crisp-cooked bacon

For the seared pork chops with rhubarb compote:

  • 4 stalks rhubarb
  • 1/3 cup (packed) light brown sugar
  • 1 tbsp. butter
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. grated fresh ginger
  • 2 tbsp. olive oil
  • 4 bone-in pork chops
  • Chopped fresh parsley

For the warm cucumber soup with cheese toasts:

  • 3 tbsp. EVOO
  • 1 yellow onion
  • 2 large cloves garlic
  • 3 cucumbers
  • 1 tbsp. fresh lemon juice
  • 2 cups chicken or vegetable broth
  • 1/2 cup drained cannellini beans
  • 2 tbsp. chopped mint
  • Salt and pepper
  • 2/3 of a 12-oz. baguette
  • 1/2 cup finely grated Parmesan
  • 1/2 cup chopped tomato

For the grilled steak & asparagus with stout sauce: 

  • 2 tbsp. stout or other dark beer
  • 2 tbsp. minced shallot
  • 1 tbsp. white wine vinegar
  • 1 tsp. coarse-grain mustard
  • 3 tbsp. EVOO
  • 2 ribeye steaks
  • 1 1/2 lbs. asparagus