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What To Cook In June In USA

admin — Fri, 05 Jun 2026 12:22:46 +0000

Discover what to cook in June in the USA, Canada, UK, and Europe with seasonal foods, easy summer recipes, and fresh meal ideas for what’s at its peak right now.

If you’re in the Northern Hemisphere and wondering what to cook in June, this is when things really start to open up in the kitchen.

It’s the beginning of summer — and with it comes that first flush of produce that actually tastes like something. Strawberries that are genuinely sweet, zucchini that appears practically overnight, cherries that don’t need anything done to them at all.

For me, June cooking is about keeping it fresh and simple. Lighter meals, faster cooking, more salads and grilled things, and dishes that don’t require hovering over a hot stove. The grill becomes your best friend. One-pan dinners that come together in 20 minutes are suddenly everywhere. My Ninja Creami is back on the countertop.

If the heavier winter months felt like a bit of a cooking rut, this is a really good reset.

What’s In Season In June (USA, Canada, UK & Europe)

Here’s what to look for at the shops and farmers’ markets right now:

Vegetables

Zucchini (courgette) – starting to come in strong and only getting more abundant
Asparagus – still going in early June before it fades; make the most of it
Peas & sugar snap peas – sweet, fresh, quick to cook
Broad beans (fava beans) – a real treat if you can find them
Spinach – fresh and leafy; use it raw in salads or wilt into everything
Lettuce & salad greens – at their crispest and most abundant
Radishes – crisp and peppery; great in salads and slaws
Spring onions (scallions) – mild, versatile, good in pretty much anything
Fennel – great raw in salads or slow-braised
New potatoes – tender and sweet, best simply boiled or roasted
Zucchini flowers – if you’re near a good market, snap these up
Cucumbers – starting to appear toward the end of June
Carrots – reliable year-round but sweet and fresh right now

Fruit

Strawberries – peak strawberry season; keep it simple
Cherries – they have a short window; eat them as fast as you can
Blueberries – coming in toward the end of June
Raspberries – just starting to appear
Apricots – beginning of stone fruit season

June produce is all about freshness, sweetness, and speed. Most of it needs very little done to it.

How To Cook In June (The Summer Approach)

In June, I naturally shift toward:

Grilling and charring — quick, adds flavor, and keeps the kitchen cool
Quick sautéing and pan-frying — fast meals that don’t require much fuss
Big salads that work as a main meal — especially with protein added
Minimal cooking, maximum flavor — good olive oil, fresh herbs, acid
Throw-together bowls – chicken bowls, tofu bowls, steak bowls with seasonal toppings and a bright sauce
Smoothies, ice cream, and popsicles – blend fruit and berries into something cold and delicious

I use the oven far less and the outdoor grill or stovetop far more. I’m also making more use of dressings, herb sauces, and fresh finishes — a good pesto, a quick tahini, a lemon-herb vinaigrette. The goal is meals that feel light and satisfying at the same time.

What To Cook With Zucchini in June

Zucchini is the vegetable of June. It starts appearing in earnest this month and will only get more prolific — so now is a good time to get comfortable cooking with it.

Quick ways I use zucchini:

Sautéed with garlic and lemon as a fast side
Sliced into ribbons for a raw zucchini salad
Turned into noodles (zoodles) with pesto or marinara
Tossed into pasta or grain bowls
Baked in a slice or frittata

What To Cook With Strawberries in June

Strawberries in June are genuinely sweet — a different thing entirely from the ones you get off-season. They’re at their absolute peak and don’t need much.

Simple ideas:

A big bowl of fresh strawberries with good yogurt and a drizzle of honey
Sliced over oats or overnight oats
Into a summer salad with arugula, goat cheese, and balsamic
Roughly mashed and stirred into whipped cream for an easy dessert
Macerated with a little sugar and lemon and spooned over ice cream

Resist the urge to do too much. The best strawberry dish in June is a bowl of them, still warm from the market.

Fresh Salads for June

June is when I stop thinking of salads as a side and start making them the main. A proper summer salad with protein and texture can be a really satisfying dinner.

Grilling Ideas for June

June is when I start thinking of the grill as a proper cooking method rather than a weekend treat. It’s fast, it adds flavor you can’t replicate indoors, and it keeps the kitchen cool.

Things I love grilling in June:

Zucchini halves — brushed with olive oil and a little chili
Asparagus — high heat, 5 minutes, and it’s done
Chicken thighs — marinated overnight and grilled for about 20 minutes
Skewers/kabobs — pork, chicken, beef, shrimp, veggies – marinated in lemon, herbs, and garlic or something more exciting

Easy Weeknight Dinners for June

Not every June dinner needs to involve the grill. These are quick stovetop or oven meals I lean on when I want something solid without much effort:

Early Berries: What To Do With Them

Blueberries and raspberries are just starting to come in toward the end of June. When they hit the market fresh, they’re very different from the ones you’ve been getting all year.

A few quick ideas:

Toss into overnight oats or chia puddings for breakfast
Stir into yogurt with a little honey and granola
Bake into muffins or a quick fruit crumble
Blend into a smoothie with some frozen banana and milk
Keep in a little jar in the fridge and eat by the handful

Early-season berries are often more tart than later in summer — balance with a little sweetness if you’re baking.

June Meal Planning Tips

A few principles I come back to in June:

Keep a bowl of fresh fruit on the counter — strawberries and cherries eaten this way are the best version of themselves
Use fresh herbs generously — basil, mint, dill, and parsley are abundant; throw them into everything
Make dressings ahead — a good lemon vinaigrette or tahini sauce in the fridge means every salad takes 5 minutes
Don’t underestimate simple — a piece of grilled chicken, a salad, some good bread. That’s dinner. It doesn’t need to be more than that

More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!

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What To Cook In May (Australia Winter Recipes + Seasonal Ideas)

admin — Thu, 04 Jun 2026 14:21:12 +0000

Discover what to cook in June in Australia and New Zealand with seasonal foods, cosy winter recipes, and easy meal ideas for the colder months.

If you’re in Australia or New Zealand wondering what to cook in June, this is when winter really settles in.

The nights get properly cold, the days feel shorter, and everything in you just wants something warm on the table. This is also when I start actually enjoying being in the kitchen more — there’s something deeply satisfying about a pot bubbling away on the stove when it’s cold outside.

For me, June cooking is all about leaning into the season. I stop fighting the cold and start feeding it: hearty soups, slow-cooked meats, roasted vegetables, and the occasional batch-cooking session so weeknight dinners almost sort themselves out.

What’s in Season in June (Australia & NZ)

Cooking with what’s in season in June makes shopping easier — and honestly, cheaper. The produce that grows in the cold is exactly what you want to be eating right now.

Here’s what to stock up on:

Vegetables

Pumpkin / butternut squash – peak season; roast it, soup it, curry it
Sweet potato – rich, hearty, and great for tray bakes (try these sweet potato recipes)
Cauliflower – ideal for roasting, soups, or low-carb swaps (try these cauliflower recipes)
Broccoli – quick to cook and pairs with everything
Kale & silverbeet – tough enough to hold up in braises and soups
Cabbage – underrated and perfect for slow-cooked dishes (try these cabbage recipes)
Brussels sprouts – best roasted until the edges go crispy, like these Parmesan crusted Brussels sprouts
Leeks – silky and sweet, brilliant in soups and one-pan dinners (try these leek recipes)
Carrots – naturally sweet when roasted; try these maple glazed carrots.
Beetroot – earthy and beautiful in warm salads or roasted as a side
Spinach – quick wilted into soups, curries, and pastas
Potatoes – the reliable winter staple, especially in a potato bake
Fennel – underused but wonderful braised or in soups

Fruit

Mandarins & navel oranges – peak citrus season
Lemons – abundant and essential for brightening winter dishes
Grapefruit – underrated and fantastic in dressings
Pears – lovely baked or with cheese
Kiwifruit – sweet and bright, good for snacking and smoothies
Persimmons – if you can find them, try them sliced over yoghurt

June is prime slow-cooker, soup pot, and oven tray season. Stock your pantry and use what’s growing.

How To Cook in June (The Winter Approach)

My cooking in June shifts in a few key ways:

More long, hands-off cooking: slow cooker, Dutch oven, oven trays
Batch cooking is your best friend — make a big pot of soup or stew and eat from it twice
Add warmth with spices: cumin, paprika, coriander, turmeric, ginger
Finish dishes with acid (lemon, vinegar) to stop them tasting flat and heavy

The goal is cosy but not sluggish. A bowl of soup with good bread, a hearty tray bake with bright sides, a curry that’s warming without being heavy — that’s the sweet spot.

What To Cook With Pumpkin & Squash in June

Pumpkin is arguably the best vegetable to cook with in June. It’s in peak season, it’s affordable, and it works in almost everything.

Here’s how I use it:

Don’t skip roasting — it concentrates the sweetness and makes everything taste more intense.

Soups & Stews For June

This is peak soup season. I make a big batch on Sunday and live off it for the first half of the week. These are my go-to recipes right now.

Slow-Cooked & Braised Dinners for June

Cold nights call for low-and-slow cooking. These are the recipes I reach for when I want something that does most of the work while I get on with life.

What To Cook With Leeks in June

Leeks are in peak season and genuinely underrated. They’re milder than onion, silky when cooked slowly, and work brilliantly in soups, tarts, and baked dishes.

Some ideas:

Slow-sautéed leeks as a base for any soup or stew.
Leek and potato soup — classic for a reason
Braised leeks alongside chicken or pork
Added to a winter frittata with cheese and greens
Check out these leek recipes for inspiration.

Don’t Forget the Citrus

June is peak citrus season in Australia — and I find myself reaching for oranges, mandarins, and lemons constantly right now.

A good splash of lemon juice finishes a soup. Orange zest goes into a marinade. A mandarin on the side is dessert. Citrus is what stops winter eating from feeling dull — it brightens everything up.

Tip: Zest your citrus before you juice it, and keep the zest in a small jar in the freezer. It’s one of those little kitchen habits that makes a real difference.

June Meal Planning Tips

A few things I keep coming back to in June:

Cook a big pot of soup on Sunday and keep it in the fridge for quick weekday lunches
Batch-roast vegetables (pumpkin, sweet potato, beetroot) to use across the week in salads, bowls, and sides
Keep your pantry stocked with tinned tomatoes, coconut milk, red lentils, and stock — between those four things and whatever veg is in the fridge, you can always make a decent dinner
Don’t skip the fresh finishes — a squeeze of lemon, a handful of herbs, a dollop of yoghurt. These are what stop winter food from tasting heavy.

More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!

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How To Cook Oyster Mushrooms

admin — Thu, 05 Feb 2026 18:36:59 +0000

Learn how to cook oyster mushrooms with this pan-fried recipe that makes them crispy, golden, and ridiculously delicious! Eat them straight from the pan or dress them up with balsamic and Parmesan for a fancy little appetizer. PS. More cooking methods provided below.

These pan-fried oyster mushrooms are my absolute favorite way to cook them—crispy, golden, and packed with savory goodness. Lightly coated in a bit of flour and seasoned with garlic, paprika, and soy sauce, they develop a flavorful crust while staying tender and meaty inside.

You can serve them as a snack with a squeeze of lemon, toss them into salads and sandwiches, or level them up with a drizzle of balsamic and some Parmesan.

Oyster mushrooms are naturally vegan (minus the cheese) and full of umami, making them a great plant-based alternative to crispy chicken.

Below the recipe, I will also share a few more tips and ways for how to cook oyster mushrooms.

You might also like these mushroom recipes: my thyme mushrooms or chili garlic mushrooms, this amazing vegetarian mushroom sandwich, this hearty mushroom stew, or my vegetarian Stroganoff. Oh, and this beef and mushroom stew is kickass if you eat meat. Want to try another unique fungi, try this Lion’s Mane mushroom recipe (from a fellow blogger).

What You’ll Need

Here is what you’ll need for this pan-fried oyster mushroom recipe. Find the full measurements in the recipe card below.

Oyster Mushrooms – The star of the show! Use whole or tear larger ones into bite-sized pieces for even cooking. If using King Oyster mushrooms, slice them into thin strips.
For flavor – Garlic powder, onion powder, smoked paprika, turmeric, cumin, salt, and pepper for a balanced, earthy, and slightly smoky taste. Add a pinch of chili flakes if you like a little heat.
Binding and coating – A little olive oil and soy sauce help the seasoning stick, while flour gives the mushrooms their crispy crust. Swap soy sauce for tamari or coconut aminos for a gluten-free option. Use cornstarch instead of flour for an extra crispy, gluten-free coating.
For serving – Lemon wedges for a bright finish, or go fancy with aged balsamic and grated Parmesan.

What Are Oyster Mushrooms?

Oyster mushrooms are delicate, fan-shaped fungi with a mild, slightly sweet, and umami-rich flavor. They have a tender yet meaty texture, making them a great plant-based substitute for chicken. Popular varieties include pearl, king, and blue oyster mushrooms, each slightly different in shape and size but all equally delicious.

How To Prep

If the mushrooms are large, tear them into smaller pieces for even cooking (see pictures and my video below).
No need to wash them—just wipe off any dirt with a damp paper towel. Mushrooms absorb water quickly, so avoid soaking them!
Separate the caps from thick stems if needed, as the stems take longer to cook.

How To Make Pan-Fried Oyster Mushrooms

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pan-fried oyster mushrooms.

Place mushrooms in a bowl and drizzle with olive oil and soy sauce.
Sprinkle with garlic powder, onion powder, smoked paprika, turmeric, cumin, salt, and pepper. Add flour and toss everything together.
Heat 2-3 tablespoons of olive oil in a large frying pan over medium-high heat.
Once the oil is hot, arrange the mushrooms in a single layer with space between them.
Cook for 2-3 minutes per side until crispy and golden. Add more oil if needed.
Transfer to a paper towel-lined plate to absorb excess oil.
Serve with lemon wedges and flaky salt, or drizzle with balsamic and top with Parmesan.

Watch The Video

Recipe Tips

Don’t overcrowd the pan! Mushrooms release moisture when cooking, and too many in one pan will steam instead of crisp up.
Use high heat for the best golden-brown crust. Medium-high is your friend here.
Keep them moving—some parts of the pan might be hotter, so shuffle the mushrooms around for even cooking.
For extra crunch, let them sit in the pan for a few seconds before flipping.
Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to bring back crispiness. Freezing is not recommended, as they can become soggy when thawed.
Make-ahead tips: You can season and coat the mushrooms with olive oil and soy sauce ahead of time, but not the flour! Store them in the fridge for up to a few hours before cooking. Coat with flour just before cooking. Cook them fresh for the best texture.

Serving Suggestions

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Learn how to cook oyster mushrooms with this pan-fried recipe that makes them crispy, golden, and ridiculously delicious! Eat them straight from the pan or dress them up with balsamic and Parmesan for a fancy little appetizer. Find step-by-step photos and more recipe tips above.

For Balsamic Parmesan Oyster Mushrooms:

If mushrooms are large, tear them into 2-3 pieces. Wipe clean with a damp paper towel.
In a bowl, toss mushrooms with olive oil, soy sauce, spices, and flour until evenly coated.
Heat 2-3 tablespoons olive oil in a frying pan over medium-high heat.
Add mushrooms in a single layer, leaving space between them. Cook for 2-3 minutes per side until crispy and golden brown.
Transfer to a plate lined with paper towels.
Serve with lemon wedges and flaky salt, or drizzle with balsamic and sprinkle with Parmesan.

Don’t overcrowd the pan! Mushrooms release moisture when cooking, and too many in one pan will steam instead of crisp up.
Use high heat for the best golden-brown crust. Medium-high is your friend here.
Keep them moving—some parts of the pan might be hotter, so shuffle the mushrooms around for even cooking.
For extra crunch, let them sit in the pan for a few seconds before flipping.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or air fryer to bring back crispiness. Freezing is not recommended, as they can become soggy when thawed.
Make-Ahead Tips: You can season and coat the mushrooms with olive oil and soy sauce ahead of time, but not the flour! Store them in the fridge for up to a few hours before cooking. Coat with flour just before cooking. Cook them fresh for the best texture.

Keywords: oyster mushrooms, pan-fried oyster mushrooms, crispy oyster mushrooms

More Ways to Cook Oyster Mushrooms

Pan-frying is my favorite way to cook oyster mushrooms, but there are plenty of other ways to enjoy them!

Sautéed – Cook them in a pan with a little olive oil or butter, garlic, and a splash of soy sauce or lemon juice for a simple, flavorful side dish.
Deep-fried – Dip them in a light batter or seasoned flour and fry until crispy. These make an amazing vegan alternative to fried chicken!
Grilled – Brush with olive oil, season with salt and pepper, and grill until they develop a smoky, slightly charred edge. Perfect for BBQs!
Air-Fried – Toss with a little oil and seasoning, then air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
Roasted – Spread them on a baking sheet, drizzle with olive oil, and roast at 400°F (200°C) for 20-25 minutes until golden brown.
Braised – Simmer them in a flavorful broth with soy sauce, garlic, and ginger for a rich, umami-packed dish.

Each method brings out a slightly different texture and flavor, so try them all and see which one you love best.

FAQs

What do oyster mushrooms taste like?

They have a mild, slightly nutty, and umami-rich flavor with a tender yet meaty texture.

Why are they called oyster mushrooms?

Because their shape resembles an oyster shell!

How do oyster mushrooms grow?

They grow in clusters on decaying wood, often in forests or commercial farms using controlled environments.

Are oyster mushrooms healthy?

Yes! They’re low in calories, high in fiber, and packed with antioxidants, vitamins, and minerals.

How long do oyster mushrooms last?

Fresh ones last about 5-7 days in the fridge when stored in a paper bag.

Can you eat oyster mushrooms raw?

Technically, yes, but cooking enhances their flavor and makes them easier to digest.

Do oyster mushrooms have to be cooked?

Not necessarily, but they taste much better when pan-fried, roasted, or sautéed!

More Recipes With Mushrooms

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