I’m admittedly a touch late with this month’s recipes, but in my defense, June was a busy month! I got married in the sweetest little backyard wedding, and then minimooned, and it was tiny and heartfelt and lovely. Truthfully, it was nice to largely take a break from cooking for a couple weeks. Cooking fatigue can be real and honestly I’ve been feeling a little uninspired lately. But, as is always the case when I hit pause on cooking for a while, the bug is back, and I want to cook allthethingsrightnow. Which can be difficult when you’re feeding just two people, but somehow I suspect we’ll persevere. Or just have a lot of friends over for dinner, I guess. (Have I mentioned how great vaccines are??) Hope they all like cold soup, because everybody else may be having Hot Vaxx Summer but in this house we are observing Cold Soup Summer. Just as sexy, right?
June Faves
#1: This is rude because I still haven’t done a post on it, but the flank steak is easily my #1 this month. It’s a 4-ingredient marinade that’s dead simple, and it comes out SO DAMN FLAVORFUL every time, it honestly makes me want to cry. Which may say more about me than it does the steak, but here we are. (If you are one of the 4,000 people who live in my hometown and get the Lake Country Echo, I’ve published it there!)
#2: Thai-Flavored Summer Squash Soup. I cannot overstate how well this went over, which was somewhat of a surprise. (Mr. Law and Lentils feels strongly this should be #1, but hey this is my blog and I’m drunk with power, so.)
#3: Purple potato gnocchi with roasted tomato and pepper sauce, burrata, and basil. This sauce is very hands-off, but with a big, delicious payoff: roast tomatoes, peppers, an onion, garlic, and some sprigs of rosemary at 325 for a good long time, then remove the rosemary and blitz it all til smooth, thinning with water as needed for desired consistency. Done!
Honorary Mention: The farro and roasted broccoli bagna cauda salad. You could put bagna cauda on a shoe and I would happily eat it.
- Thai-Flavored Summer Squash Soup (we loved it, my ~husband~ wants me to bottle it and sell it, please take this as your sign to try cold soup if you’re not already on board)
- Slow-roasted salmon with Brussels sprout slaw
- Pan bagnat with confit tuna and roasted peppers
- Farro and roasted broccoli bagna cauda salad with toasted almonds
- Bucatini with garlic scape pesto, crab, and sugar snap peas
- Chicken tenders (panko-breaded and shallow fried) with cucumbers a la buffalo wings
- Broccoli-tuna melts on baguettes with gruyere and pecorino
- Sausage-summer veggie cobbler with cheddar cornbread crumble
- Chickpea-carrot salad with tahini dressing, pistachios, kalamata olives, and mint
- Cabbage salad with fish sauce-lime vinaigrette, sugar snap peas, clementines, poached shrimp, cashews, and fried onions
- Chilled cauliflower-carrot soup
- Tofu larb with lettuce wraps and sushi rice
- Glass noodle salad with nuoc cham, poached shrimp, cucumber, peanuts, mint, basil, and fried onions
- Purple potato gnocchi with roasted tomato and bell pepper sauce, burrata, and basil
- Romaine salad with yogurt-marinated chicken, toasted walnuts, cucumber, and greek yogurt ranch (in the linked recipe, sub yogurt for the buttermilk)
- My absolute favorite flank steak (which I will successfully remember to photograph before it’s all gone someday, and do a post on), green and wax bean salad, and sweet and spicy cucumber salad
Law and Lentils 