This month’s most popular recipes will jazz up the pile of produce languishing on your kitchen counter. Take, for example, this succulent fruit salad (the latest addition to our column, The Fourth Trimester). The usual suspects—berries, mango, kiwi—are doctored up with splashes of honey and Angostura bitters, then dusted with nutmeg and Tajín.
Or turn sweet peppers into this sheet-pan dinner with the help of canned chickpeas, torn bread, and a swoosh of tangy ricotta. And to round out the vegetal fix, turn green zucchinis into shatteringly crisp fries. With a modest amount of oil, frying is not so bad—even, dare we say, fun.
Read on to explore June’s recipes.
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Photo by Emma Fishman, Food Styling by Rebecca Jurkevich
Creamy Lemon Zucchini Pasta
Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
