June Seasonal Menu

4 recipes using June seasonal produce: Cherry Rhubarb Hibiscus Limeade, Heirloom Tomato Panzenella Salad, Creamy Greens Turkey Pasta, Stone Fruit Seasonal Crumble Bar

I’ve been waking up to the sun shining, 75 degree F weather, and the nights staying warm and sunny until 9PM….& you know what that means, Summer is almost hereee.

it’s tomato girl summer folks

On the Menu:

• Bev: Cherry Rhubarb Hibiscus Limeade

• Appetizer: Heirloom Tomato Panzenella Salad

• Entree: Creamy Greens Turkey Pasta

• Dessert: Stone Fruit Seasonal Crumble Bar

June is the month of Summer Solstice, it is also the month where all the beautiful colorful produce starts to become abundant — so we are highlighting some of my favorites to make four delicious dishes.

All of these are refreshing, light and nourishing. Using June produce like cherries, rhubarb, heirloom tomatoes, cucumber, apricots, plums & peaches!

So head over to your local farmers market, and let’s get cookinggggg.

Cherry Rhubarb Hibiscus Limeade

serves 1

Ingredients

• 2 tbsp cherry-rhubarb syrup*

• 2 tbsp fresh squeezed lime juice

• 1/2 cup hibiscus tea

  • 1/2 cup boiling water

  • 1 tbsp hibiscus leaves

• Ice

Recipe

1. Make cherry-rhubarb syrup* and allow to cool

2. Brew hibiscus tea and allow to cool

3. Juice limes and pour over ice, stir in syrup and hibiscus tea

4. ENJOY!

*Cherry-Rhubarb Syrup

Ingredients

• 1 cup rhubarb

• 1 cup cherries

• 1 cup water

• 1/2 cup sugar

• 1 lemon

Recipe

1. Chop rhubarb, pit and chop cherries

2. Add everything to a pot with sugar and lemon, mix until covered

3. Pour over water and bring to a boil, reduce heat to low and let simmer for about 30 minutes

4. Smash cherries and rhubarb with a fork, and then strain out liquid through a mesh strainer (save the pulp for dessert)

5. Place liquid in an airtight jar and store in the fridge for about a week!

Heirloom Tomato Panzenella Salad

serves 2-3

Ingredients