What I'm cooking this June
plus a silken tofu pudding
There’s something uniquely soothing about June—the promise of summer without the overwhelm of summer plans. The days stretch luxuriously long, the air still crisp before humidity settles in, and the city’s green spaces burst into their lushest, most calming selves.
It’s a time that invites a slower rhythm, a bit more breathing room. And in that spirit, here’s what I’m cooking this month—simple, fresh meals that match the mood.
Steal my seasonal shopping list
What I’m cooking
(Note: In most cases, photos are snapshots of the respective websites and link to them directly where applicable)
Chilled Zucchini Soup w/ Crispy Chickpeas
For that 90 degree day you know you’re going to have in June (we have one coming up in NYC this week). Throw things into a pot, along with a secret ingredient that adds 20grams of protein, and blend until smooth. Then chill it until said 90 degree day. Pat yourself on the back. Oh and there are crispy chickpeas, too.
Carrot Miso Dressing from
by
Using carrot juice in a dressing - BRILLIANT! And if you haven’t spend time in
‘s Dressing Room..you’re missing out on insanely delicious ways to upgrade your salad.Spring Pasta with Peppered Peas from
by
If Alison Roman sends out a pasta dish, it’s going on my menu. This one has all the spring things that I love, along with lots of black pepper, that I also love.
Black Forest Breakfast Bowl from
Because you simply cannot scroll past this one. Chocolate granola, cherries and other delicious things over yogurt will get you a long way past breakfast. Brb, I gotta make that chocolate granola!
Ideas from The Vegetarian Reset
Zucchini Bread (page 14) - If your garden is exploding with zucchini right now, this is the recipe for you. Make many loaves and freeze them to use all year. Then you can also make the Avocado Toast (page 20), and Pav Bhaji (page 23) whenever inspiration strikes.
photo credit: Alex Shytsman Saag Lasagna (page 62) - Your showstopper that combines 2 things that almost everybody loves - saag and lasagna. Use zucchini slices as directed if you wish, or just use some regular no-boil lasagna sheets if you’re hosting.
If you loved this list and want to binge my What To Cook series from around the internet, click here.
Below is May’s bonus recipe for paid subscribers.
Lately, I’ve been rediscovering tofu—not just as a protein source, but as a blank canvas. Blended silken tofu has quietly become my secret weapon, lending its creamy, neutral magic to everything from soups and smoothies to salad dressings… and now, dessert.
When paired with soaked cashews, it transforms into something truly special: luscious, light, and dairy-free, with just the right amount of indulgent mouthfeel and a solid dose of plant-based protein.
This particular recipe is inspired by
’s Roasted Strawberries with Almost Instant Cashew Cream, and is my way of nudging you to make these slightly tart fruit the star of your season—as they are of mine.Silken Tofu Pudding with Roasted Rhubarb and Strawberries
Serves 4
Ingredients