June, we’ve been waiting for you. Every time I go to the grocery store I see a new fruit or veggie that I’ve missed so much. There are some pretty exciting months of fruits and veggies that just.won’t.quit. I am so into cherries now, and the blueberries are starting to drop in price and I’ve been gobbling up peaches as fast as I can. Here’s what is hitting the market this month (please note, there is a lot more in season, this is just some headliners!)

Broccoli
Cauliflower
Eggplant
Grapes
Kohlrabi
Mushroom
Okra
Bell Pepper
Stone Fruit
Summer Squash

To help you with some thought starters, here are some of my fave recipes using the delish produce above:

This Broccoli & Chicken Curry is amazing, and is a great use of not only the heads of broccoli, but the stems, too. Might I also suggest using this with kohlrabi?

Steak Fajitas – especially topped with lots of veggies – has always been one of my fave dinners. So easy, so delicious, and great for leftovers. Plus, you can use the filling to make salad, nachos, tacos, etc – you name it! I love a versatile meal. Just in time for bell peppers to be comin’ at ya in full swing.

This Mushroom Spinach Strata is one of my new fave weekend breakfasts. Now’s the time to get such good mushrooms and spinach, and it’s the perfect time to make strata for summer brunching. Add whatever veggies you find at the farmers’ market, too – feel free to mix and match!

This White Wine Sangria really showcases so much great fruit, and it’s a great place to use your stone fruit (and let’s be real, some cherries too) should you be hosting a party (or just relaxing after a long day!) Try this recipe with whatever bounty you find next – it’s a great one and gets better if you let it sit for a couple hours.

I hope you enjoy the produce of summer as much as we do – I can’t wait to get to the farmers’ market and get cooking! Happy June, folks!

Around these parts, I am a big fan of breakfast for dinner. Or really, any dinner that’s easy, and breakfast for dinner is one of the easiest things around. I’ve made a Dutch baby before (aka an oven pancake) but I saw them in Bon Appetit recently again and I was reminded of how good they are – so I made one with egg, prosciutto, and chives.

This easy dinner is more no-nonsense than regular pancakes (which I JUST can’t get good at) and it’s quick to throw together & top with whatever you feel like (or whatever you have lying around in your fridge.) The hardest part is making sure you don’t burn yourself on the cast iron, and trying not to eat the whole thing while you’re waiting for everyone to sit down to the table.

Recipe below – enjoy as a breakfast for dinner recipe or your next brunch! I made mine with sunny side eggs, but I might try it again with feta, sun dried tomatoes, and basil. Really just about anything would be delicious on this eggy pancake.

Type: Baking, Breakfast, Quick Meals

Author: Jennie

Oven Temperature: 450°

Difficulty: Intermediate

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Inactive Time: 25 minutes

Servings: 6-8 Servings

Ingredients

• 8 large eggs, room temp.
• 1 1/2 cup whole milk, room temp.
• 4 tablespoon unsalted butter, softened
• 1 cup all purpose flour
• 4 tablespoon cornstarch
• 6 ounce prosciutto
• chives, roughly chopped
• s/p

Directions

1. Put your cast iron in the oven and preheat oven to 450. Let your skillet heat for like 20-30 minutes.

2. In a mixer, food processor, or blender, blend 5 of your eggs until frothy - a minute or so.

3. Leave your device running and add milk and softened butter and let run about 30 seconds.

4. Add flour, cornstarch, s/p.

5. Now, BE CAREFUL: remove your cast iron with BOTH HANDS and swirl in about a tablespoon of olive oil. Then pour your batter in and stick the whole thing in the oven for about 20 or 25 minutes. It's going to get huge, but don't fret; it'll deflate when you take it out and leave room for toppings.

6. While it's in the oven, fry your 3 remaining eggs sunny side up and chop your chives, and if desired, prosciutto.

7. Remove from oven and add toppings, then serve hot!

Happy June, chickadees! We love June around these parts – first of all, summer is coming in full force, and we’re waiting patiently for it to arrive. Secondly, this is a month of birthdays – Jeff’s is tomorrow, mine is next week, and HOPEFULLY also next week will see a brand new niece added to my family, too! Not to mention we have a wedding this weekend, and in the middle of the month my girlfriends are coming to visit. Basically this is going to be a month full of fun and celebrating – and of course, lots of food. This month, Megan designed an adorable summery hot dog themed background – perfect timing, as we’re about to pull out our grill! Download below!

Hey-o! I can’t believe that we are heading into Memorial Day weekend, but here we are! This weekend is for BBQing and enjoying summer temperatures, and I wanted to give you some options on what to cook this weekend or bring to your parties. For me, three day weekends are about eating great food with great people, so here’s what I’m thinking you’ll need:

First of all, make some delicious BBQ Shrimp on the grill and put them on this salad. You won’t regret it.

Going to a BBQ and tasked with bringing an app? Make this Grilled Corn Cheesy Dip – it’s a crowd pleaser, for sure.

Here’s a delicious macaroni salad, in case you were tasked with a side dish. You can even replace the pasta with farro if you’re feelin’ creative.

If you’re more of a potato salad person, here you go. This is a great go-to recipe that’s classic with a twist – just be warned, you might be eating spoonfuls out of the fridge, so account for that.

Need drinks? We’ve got them. Day drinking can be dangerous, so proceed with caution. This Spritzer has water involved, so they’ll help you stay hydrated during your long day of sipping and eating.

If you need to make dessert, try the Blueberry Cobbler Muffins, which are easy to transport and perfect for a group gathering.

Feeling patriotic? Make this Vanilla Bean Bundt – it’s a perfect party food, easy to transport, and even has some great fruit on it.

So here’s a great round up – there are plenty more ideas on the recipes page, if you need it, or hit me up on Twitter or Facebook and I can help you find the perfect dish!

What are you guys cooking this weekend? Hashtag if you make something w/ #GMSForRealLife so I can see what you’re up to!

Happy Memorial Day, folks!

FOLKS have I got a recipe for you. This is just my new favorite thing and I’ve been talking about it with anyone who will listen.

My brother-in-law and his lovely GF got me a subscription to RawSpiceBar for Christmas. It works like this: you get three spice flavors monthly that are part of a collection of spices. These are pretty effin’ awesome and it’s only $6 a month. It’s introduced me to tons of new spices and even comes with recipe ideas. GUYS this is not an ad I am just obsessed and think you should get yourself the subscription.

ANYWAYS the point is, I got sumac in January’s Egyptian Box, and I am so.into.sumac now, you guys. Where has it been all my life? Not in my salad, and that’s a damn shame.

Sumac is a berry from the sumac plant, ground up and used to spice dishes. It adds tartness to an already tart lemon dressing and just takes it to the next level. I’ve been putting this on everything I can get my hands on, and eating salads on salads just to use it – it’s that good.

I didn’t know quite what to do with it, so I followed the recipe on the card that came with it (loosely) and I was not disappointed. I am going to stock up on the stuff and keep this dressing around always, which is a pretty big deal because I don’t even like dressing usually but LET ME TELL YOU THIS IS DELICIOUS IN CASE YOU WERE WONDERING. Then I just whipped up a quick salad to go with it, of random things I had around, and it was the perfect pairing!

The recipe below, but the basics are equal parts olive oil, lemon juice, some garlic, and sumac galore. Get at it you guys, you will NOT regret adding sumac to your arsenal of ingredients. Please get ready to hear about it more from me coming soon, because I love it and need to figure out how to put it in everything.

Type: Quick Meals, Salad

Author: Jennie

Difficulty: Easy

Prep Time: 10 minutes

Servings: 2 Servings

Ingredients

• 4 tablespoon olive oil
• 1 lemon, zested & juiced
• 4 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon sumac
• s/p to taste
• 1 bunch kale
• 2 ounce hazelnuts
• 1/2 cup green olives
• 1 cup blueberries
• 1/4 cup sundried tomatoes

Directions

1. Make dressing: mix together olive oil, lemon juice, lemon zest, garlic, honey, and sumac. The dressing, FYI, will make more than 2 servings.

2. Rinse and roughly chop your kale.

3. Mix together kale, nuts, olives, blueberries, and sundried tomatoes; toss with light dressing. Serve immediately!