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

Monday: Tomato Salad Pizza

tomato salad pizza
Credit: Photography by Christopher Testani

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?

Wednesday: Seared Pork Chops with Rhubarb Compote

seared pork chops with rhubarb compote
Credit: Photography by Sarah Anne Ward

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!

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.

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!

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