Fruits and Vegetables in Season in June

Name: Fruits and Vegetables in Season in June
Prep time: 1 min
Cook time: 45 min
Yield: 1 servings
Ingredients: Artichokes: With their unique flavor and texture, artichokes make a great candidate for roasting or pickling.; Arugula: This peppery green is perfect for adding a kick to salads and sandwiches.; Asparagus: Tender and flavorful, young asparagus is a springtime favorite best prepared over an open flame.; Beets: Known for their earthy flavor and vibrant color, beets can be roasted, pickled, or even eaten raw.; Chicory: You’ll often find this bitter green used in salads, but you can also saute or braise it to offset the flavor.; Broccoli: This nutrient-rich vegetable can be enjoyed in a variety of ways, from raw to roasted.; Cabbage: A versatile and hearty vegetable you can use in salads, soups, and more.; Carrots: Crunchy and sweet, carrots are a beloved snack you can enjoy in sweet and savory dishes.; Cauliflower: With its mild flavor and versatility, you can use cauliflower in everything from salads to pizza crusts.; Celeriac: Also known as celery root, this knobby vegetable has a mild, earthy flavor.; Celery: This crunchy vegetable is the stalk of celeriac, with a crisp, watery texture and mildly bitter flavor.; Chilies: These spicy peppers add a kick to any dish and come in a variety of heat levels.; Collard Greens: These hearty greens are a staple in Southern cuisine and can be cooked in a variety of ways.; Corn: A sweet cereal grain that technically qualifies as a fruit, but it’s more often used as a vegetable.; Cucumbers: Refreshing and crunchy, cucumbers are a summertime favorite with immense versatility.; Fennel: With its licorice-like flavor, fennel can be enjoyed raw in salads or cooked in various savory dishes.; Green Beans: These tender and crisp beans are a delicious addition to salads and stir-fries but also make a mean side dish served solo.; Horseradish: Known for its pungent flavor, you can use horseradish to add a kick to sauces, dressings, and more.; Kale: This nutrient-dense leafy green can be enjoyed in salads, smoothies, and many other dishes.; Leeks: With their mild onion-like flavor, leeks are a delicious addition to soups, quiches, and more.; Mustard Greens: These peppery greens can elevate a raw salad into a culinary masterpiece.; New Potatoes: These young potatoes have a thin skin and creamy texture, making them perfect for boiling or roasting.; Onions: A versatile staple in the kitchen that adds an unforgettable savory flavor to dishes.; Radishes: This root vegetable has a zesty, slightly spicy flavor that can liven up salads, sandwiches, and more.; Scallions: Also known as green onions, scallions add a mild onion flavor to salads, stir-fries, and more.; Spinach: A nutrient-dense leaf you can use in salads, smoothies, and stir-fries.; Swiss Chard: With its tender leaves and colorful stems, chard is a flavorful and beautiful addition to salads, stir-fries, and more.

Ready: 45 min

Servings: 1 servings

Calories: 399.18

Ingredients

1 Artichokes: With their unique flavor and texture, artichokes make a great candidate for roasting or pickling.
2 Arugula: This peppery green is perfect for adding a kick to salads and sandwiches.
3 Asparagus: Tender and flavorful, young asparagus is a springtime favorite best prepared over an open flame.
4 Beets: Known for their earthy flavor and vibrant color, beets can be roasted, pickled, or even eaten raw.
5 Broccoli: This nutrient-rich vegetable can be enjoyed in a variety of ways, from raw to roasted.
6 Cabbage: A versatile and hearty vegetable you can use in salads, soups, and more.
7 Carrots: Crunchy and sweet, carrots are a beloved snack you can enjoy in sweet and savory dishes.
8 Chilies: These spicy peppers add a kick to any dish and come in a variety of heat levels.
9 Cauliflower: With its mild flavor and versatility, you can use cauliflower in everything from salads to pizza crusts.
10 Celeriac: Also known as celery root, this knobby vegetable has a mild, earthy flavor.
11 Celery: This crunchy vegetable is the stalk of celeriac, with a crisp, watery texture and mildly bitter flavor.
12 Swiss Chard: With its tender leaves and colorful stems, chard is a flavorful and beautiful addition to salads, stir-fries, and more.
13 Chicory: You’ll often find this bitter green used in salads, but you can also saute or braise it to offset the flavor.
14 Collard Greens: These hearty greens are a staple in Southern cuisine and can be cooked in a variety of ways.
15 Cucumbers: Refreshing and crunchy, cucumbers are a summertime favorite with immense versatility.
16 Fennel: With its licorice-like flavor, fennel can be enjoyed raw in salads or cooked in various savory dishes.
17 Green Beans: These tender and crisp beans are a delicious addition to salads and stir-fries but also make a mean side dish served solo.
18 Horseradish: Known for its pungent flavor, you can use horseradish to add a kick to sauces, dressings, and more.
19 Kale: This nutrient-dense leafy green can be enjoyed in salads, smoothies, and many other dishes.
20 Leeks: With their mild onion-like flavor, leeks are a delicious addition to soups, quiches, and more.
21 Mustard Greens: These peppery greens can elevate a raw salad into a culinary masterpiece.
22 New Potatoes: These young potatoes have a thin skin and creamy texture, making them perfect for boiling or roasting.
23 Scallions: Also known as green onions, scallions add a mild onion flavor to salads, stir-fries, and more.
24 Onions: A versatile staple in the kitchen that adds an unforgettable savory flavor to dishes.
25 Corn: A sweet cereal grain that technically qualifies as a fruit, but it’s more often used as a vegetable.
26 Spinach: A nutrient-dense leaf you can use in salads, smoothies, and stir-fries.
27 Radishes: This root vegetable has a zesty, slightly spicy flavor that can liven up salads, sandwiches, and more.

Directions

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Nutrition per serving

399.18 Calories

82.19g Carbs

13.16g Protein

3.77g Fat

Allergens

milk egg tree nuts wheat sesame

Fruits and Vegetables in Season in June

Directions

Nutrition per serving

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Allergens