Our Favorite Recipes to Make in June

Firing up the grill for Father's Day, or other summer celebrations, is peachy keen. But your grill is not just for meat! Give barely ripe, firm peaches the grill treatment, and then pair them with herby basil pesto and creamy Italian burrata for this irresistibly sweet and smoky peach appetizer that will knock your father's socks off! (Disclaimer: No need to replace the socks. They are not on Dad's wish list this year.)

Sweet Bing and Rainier cherries are prime in early June. Cherries are loaded with antioxidants and vitamin C, and studies show they decrease inflammation. And when you blend them with yogurt for a creamy cherry smoothie topping for a satisfying chia pudding base, you get a refreshing, heart-healthy, great-tasting breakfast or post-workout snack.

A frittata, or open-faced fluffy Italian omelet, makes a perfect pool party brunch or lunch option that cooks up in minutes (20 to be exact) and tastes great served at room temperature. Here, tender asparagus, fennel, and creamy Toma and nutty Bellavitano cheeses shine, and are enhanced by fresh dill, parsley, and thyme.

Follow this template for your version, tossing in bits of any leftover meats and cheeses you might have on hand, as well as summer veggies. The (blue) sky's the limit for this dish!

Crepe batter is one of the easiest kinds of batter to whip up in a blender. And these thin, French pancakes cook up in seconds, offering a pliable center with crispy edges. They are the perfect vehicle for a filling of incredible juicy, plump fresh strawberries, which come into season in May but reach their peak throughout June. Add dollops of whip cream and — voila! — you'll be living la vie douce.

This pasta dish, named for the word “spring" in Italian, emphasizes seasonal freshness and beauty, incorporating your favorite vegetables and bringing them all together with olive oil and garlic. Simple, fresh, and adaptable, this recipe can take everything from fresh fava beans to sweet peas to peppers to zucchini. And for noodle-coating richness, toss in spoonfuls of our favorite vegetable spreads.

When “taco Tuesday" and “meatless Monday" team up, you get these carefree, satisfying veggie tacos with bold flavor. Fresh cilantro and avocado dressing lend brightness and delicious, creamy texture to the filling of mild, nutty sunchokes, zucchini, and squash. Or incorporate rich, meaty mushrooms, eggplant, roasted cauliflower, and vegetables that catch your eye this month at the farmers market; swap out the herb in the dressing for fresh basil or dill.

Center slices of sweet onions, green beans, black olives, tomatoes, and capers on a sheet of aluminum foil, and then set a gorgeous, oil-rich filet of fish, such as salmon, halibut, or fresh, shell-on shrimps, on top. Season with salt and pepper, or your favorite seafood seasonings, and then finish with a pat of butter or drizzles of extra virgin olive oil. Seal individual packets and grill until the fish is cooked through and the veggies are tender for an incredibly easy Mediterranean-inspired weeknight dinner.

The beauty of chef Antonia Lofaso's take on this traditional Niçoise salad is its bounty of produce and versatility: It's perfect for a midweek dinner, Sunday brunch spread, or summer picnic. Pattypan squash, new potatoes, green beans, baby beets, carrots, and radishes surround bourbon-peppercorn marinated steaks.

The floral aroma and light taste of rosewater was a favorite ingredient in early 20th-century desserts, but home cooks' use of the ingredient fell out of favor once vanilla extract was mass produced. Still, the use of rosewater prevails in Middle Eastern and Persian cuisine. June 21 marks the official start of summer, so there's no better time for an ice cream that captures the beauty and aroma of June on a spoon.

“Cobble" together everyday pantry staples, and grab some fresh, juicy cherries to make this luscious cobbler that's ripe for a summer party. Mix the dry ingredients ahead of time so you always have them on hand, and make it more than once, swapping out the cherries for June's other gorgeous stone fruits, such as apricots and peaches. Serve it warm with a scoop of ice cream.