We’re getting a jump start on June recipes today! After weeks of gray, cloudy days, I’m looking forward to a very green and sunny June. Blueberries, cherries and strawberries are finally coming back in season, so I’ll be celebrating with some sweet treats next month.
Don’t forget to post photos on Instagram when you make a recipe shown here. Tag your photo #cookieandkate so we can all see! I’m loving all of your delicious snaps from last weekend. If you’re eager for even more cooking inspiration, check out my full June seasonal post here.
“I am obsessed with avocados and this recipe you made is awesome. My husband and I had it last night. Great Idea !!!!” – Amanda
“This could be THE best salad I have ever made. I have a vegan friend who I am always trying to find interesting recipes for and she also loved it. I made it exactly as per your recipe apart from adding a mixture of toasted almond flakes and pumpkins seeds.” – Heather
“This was delicious, served with vanilla ice cream and topped leftovers with some plain yogurt. Such a simple dessert!” – Lindsay
“Just had this for dinner and it was just as amazing as it looked!” – Kate
“Made this to bring for lunch today…such an awesome salad! I wasn’t sure what I’d think of the mint in the dressing but I love it! :)” – Taylor
“This might actually be my favourite grain salad ever. The combination of textures is phenomenal– definitely don’t skip the toasted almonds! It’s a little bit involved but if you multitask it comes together fairly quickly. I’ve made it several times now and will definitely continue to do so as long as I can get fresh sweet corn!” – Elinor