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    Home » Blog » Whole Food Recipes

    June 1, 2021 | By Jami

    June Dinner Menu Ideas

    Use the seasonal June Dinner Menu Ideas below as inspiration and a starting point for your own family menus using simple, whole foods.

    Not sure why to menu plan? Check out all the great reasons here!

    June dinner menus-roses

    Are you starting to bring home fresh produce from your gardens, farmer's markets and u-pick farms yet?

    June usually sees us harvesting lots of lettuce, peas, green onions, broccoli, cabbage, cauliflower and fruits like strawberries and rhubarb from our garden.

    You can see a full list of seasonal fruits and vegetables here for the month of June (for most of the country), but basically June is the beginning of full-on summertime meals! Lots of grilled foods, salads, and finger foods that can be eaten outside.

    Of course here in the Pacific Northwest, every day in the summer holds potential for rain (um, usually when you're trying to plan an outdoor party, lol), but I'm not about to give up our fleeting grilling season, so we've been known to grill in the cold and rain.

    At least then it feels a little like summer because we're eating barbecued food! I also still like to use our slow cooker, though it doesn't get quite as much use as the grill does because, hello, grilled vegetables!

    I still like to have a plan for summer days, even if we toss it out the window sometimes to take sandwiches to the lake, because on the days we don't have anything planned, life is just easier - and the food budget doesn't take a hit during this season.

    My hope is that you find some seasonal dinner menu ideas below to help you plan your bit-looser family's menu for June!

    June Dinner Menus

    Tomato Chutney close above

    Week 1

    Grilled Italian Sausages with Addictive Tomato Chutney, salad of orzo, peppers, onions & peas w/feta tossed with a vinaigrette on bed of lettuce

    Chicken-Lime Lettuce Wraps (use rotisserie chicken or slow cooked spiced whole chicken), rice

    Cranberry Feta Chicken Salad with Chutney Dressing (using remaining chicken), served either in tortillas or lettuce leaves

    Italian Sausage Pasta Primavera (one-dish meal)

    Chef’s salads

    Tuscan white bean salad

    Week 2

    Tuscan White Bean Salad with Tuna over garden lettuce, grilled Easy Artisan Bread with Tomato Bruschetta Topping

    Salmon Patties, green salad with carrots, garbanzo beans, onions & feta with Balsamic Vinaigrette, leftover artisan bread

    Slow Cooker Chicken with Artichokes, Dried Tomatoes & Olives over noodles, green salad with Honey Mustard Vinaigrette

    Beef & Vegetable Stir Fry (without the noodle pillows), rice (make extra for tomorrow)

    Grilled pork chops with Mediterranean Spice Rub, Parmesan Rice Cakes (made with leftover rice - can be made ahead and reheated on the grill), green salad with leftover vinaigrette

    Tex-Mex Spice Rub on spoon

    Week 3

    Grilled chicken with Tex-Mex Spice Rub, brushed with Chipotle BBQ Sauce, Spicy Cumin Lime Coleslaw, grilled tortillas

    Taco salad topped with Healthier American French Dressing, chips & Easy Pico de Gallo or Salsa Cruda

    Frittata with garden vegetables (like chard, onions & peas; with or without meat) topped with Addictive Tomato Chutney, sourdough or artisan bread

    Greek Style Pasta Salad with Green Beans & Tomatoes, grilled meat of choice

    Slow Cooker Chicken Chili, green salad, chips & salsa

    Easy Grilled Vegetables- a spring mixture of snap peas, carrots and onions

    Week 4

    Grilled sausages, Easy Grilled Vegetables, Grilled Potato Planks with Homemade Ketchup

    Cajun Beef on Potatoes, green garden salad with Apple Cider Vinaigrette

    Grilled chicken (grill extra for next meal) with homemade Teriyaki Sauce, Spicy Asian Slaw

    Grilled chicken pitas (use easy homemade pitas or store-bought) with lettuce & tomato, Carrot Salad with Feta & Olives

    Creamy Pesto Pasta with cooked chicken, green salad

    June Dessert Ideas

    serving blueberry cobbler

    Celebrate the beginning of blueberry season with one (or all!) of these delicious desserts:

    • Easy Blueberry Cobbler with Lemon Honey Sauce
    • Blueberry Pie Recipe - No Bake & Low Sugar
    • Healthy Blueberry Bars Recipe

    What about Saturdays & Sundays?

    Our family’s menu always has a couple of standards for the weekends - it's one of the ways I make menu planning easier!

    Saturdays alternate between burgers on homemade buns (or pigs-in-blankets) & fries and homemade pizza.

    Sundays are mostly on-your-own leftovers (if nothing is available, a quick pasta is made using our frozen roasted tomato sauce or pesto).

    For more ideas on menu planning, check out these articles:

    • Menu Planning 101 (5 Steps To An Easy Meal Plan)
    • Seasonal cooking through the year
    • Monthly dinner menus
    Pin this arrow
    June Dinner Menu Ideas

    I hope you enjoy and are able to use some of these favorite family meals of ours. You can follow me on Pinterest for even more simple, seasonal and from scratch dinner ideas!

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. KT McCann says

      June 17, 2015 at 3:45 pm

      I saw two things that inspired me to write to you
      1. Pesto. We also grow & eat organically, but can't afford pine nuts for the Pesto. We use walnuts instead & it is a delicious alternative.

      2, I saw your easy way to stir natural peanut butter. We don't buy it anymore. We buy organic dry roasted peanuts, put them in the Cuisinart, turn it on for about 10 - 15 minutes (only fill about midway up the center post depending on how runny, or chunky you like it.

      Reply
      • Jami says

        June 17, 2015 at 5:06 pm

        Good for you KT! I tried pesto with walnuts, but the flavor was a bit too strong for me - I find the sunflower seeds more mild. I do a lot from scratch, but time is of essence now and we go through a lot of peanut butter, so buying it done is best for us now (plus, I really do use the oil in Asian cooking - it's much cheaper this way). Thanks for sharing your wisdom - I know a lot of people really like fresh ground PB. 🙂

        Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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