Seasonal Recipes

June arrives with the kind of warmth that draws us outdoors and calls for food meant to be savored slowly — whether that’s gathered around a picnic table, passed along at a backyard gathering, or enjoyed on a sun-drenched porch. This month’s collection celebrates the very best of early summer’s bounty: the sweet, briny richness of a Lobster Roll Pasta Salad that brings coastal indulgence to a crowd-pleasing classic; the irresistible crunch of Crab Rangoon Taquitos, where two beloved favorites come together in one golden bite; the caramelized warmth of Browned Butter Grilled Peaches nestled atop Cinnamon “Toast” Brioche Crumbs, a dessert that tastes like the season itself; and a stunning Heirloom Tomato Tart that lets summer’s most jewel-toned produce take center stage in a dish that’s as beautiful as it is satisfying. No matter how you’re celebrating this June, there’s something here for everyone at the table.

Lobster Roll Pasta Salad

Total Time	Servings
50 Minutes	4-6

INGREDIENTS:

• 1 lb. bacon, chopped into 1/2” pieces
• 1 cup (2 sticks) butter
• 16 oz. lobster meat (tail or claw), chopped
• 4 cups water
• 1/2 lb. elbow macaroni or penne
• 2 large celery stalks, finely chopped
• 1 medium red onion, finely chopped
• 12 oz. cherry tomatoes, halved
• 1 cup mayonnaise
• 1 large lemon, juiced (about 1/4 cup)
• 4 cloves garlic, grated
• 2 Tbsp. finely chopped fresh tarragon
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper

Directions

1. In a large pot over medium heat, cook bacon, stirring occasionally, until crispy and fat has been rendered, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a large bowl.
2. Reduce heat to low. Stir butter into bacon grease and cook until butter has melted. Add lobster and cook, stirring occasionally, until cooked through and firm, 4 to 6 minutes. Using slotted spoon, transfer lobster to bowl with bacon.
3. Add water to remaining grease and butter in saucepan and bring to a boil. Cook pasta according to package instructions.
4. Meanwhile, add celery, onion, tomatoes, mayonnaise, lemon juice, garlic, tarragon, salt, and black pepper to bowl with lobster mixture. Stir until thoroughly combined.
5. Drain pasta and let cool slightly. Add pasta to bowl and toss to combine.
6. Serve pasta salad warm, or cover bowl with plastic wrap and chill 2 hours before serving.

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Crab Rangoon Taquitos

Time	Servings
45 Minutes	6-8

INGREDIENTS

• 4 medium scallions
• 1 (8-ounce) package cream cheese, softened
• 1 tablespoon soy sauce
• 1 tablespoon sweet chili sauce, plus more for garnish
• 1/2 tablespoon sriracha, plus more for garnish
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1 (8-ounce) package fresh lump crab meat, drained and picked over
• 4 ounces sharp white cheddar cheese, shredded (about 1 cup) 
• 18 (6-inch) yellow corn tortillas, divided
• 1 large egg, beaten
• 1 cup peanut oil
• Sriracha mayonnaise
• Black and white sesame seeds

Directions

1. Preheat oven to 200°F. Thinly slice scallions, and set dark green parts aside. Place white and light green parts of scallion in a large bowl, add cream cheese, soy sauce, sweet chili sauce, Sriracha, garlic powder, onion powder, and salt, and stir to combine. Fold in crab and Cheddar; set aside.
2. Wrap 6 of the tortillas in damp paper towels, place on a large microwave-safe plate, and cover with plastic wrap. Microwave on HIGH until hot and pliable, about 90 seconds. Working with one tortilla at a time, brush top half with egg on one side, then spread 1 to 2 tablespoons of cream cheese mixture (1 for smaller taquitos, 2 for thicker ones) evenly over bottom half. Roll tightly, and push cream mixture slightly towards center at both openings. Place seam side down on large baking sheet. Repeat microwaving and rolling with remaining 12 tortillas and cream cheese mixture; discard remaining egg.
3. Heat oil in a large cast-iron skillet over medium-high until 350°F. Place 6 of the prepared tortillas in oil, and cook, undisturbed, until browned on underside, about 3 minutes. Flip, and continue cooking, undisturbed until browned on other side and filling begins to run out, 2 to 3 minutes. Transfer to a wire rack set in a large rimmed baking sheet, and repeat with remaining 12 tortillas. Place cooked taquitos in preheated oven to keep warm. Transfer taquitos to a platter, garnish with sweet chili sauce, Sriracha mayonnaise, sesame seeds, and reserved dark green scallion parts.

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Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs

Total Time	Servings
30 Minutes	8

INGREDIENTS

Cinnamon Toast Brioche Crumbs

• 4 slices brioche bread, torn or pulsed into fine crumbs (about 2 cups of crumbs)
• 4 tablespoons salted butter, melted
• 2-5 tablespoons cinnamon sugar, to your taste, plus more for serving

Browned Butter Grilled Peaches

• 4 tablespoons salted butter
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 4 ripe, but firm peaches or nectarines, halved + pit removed
• vanilla ice cream, for serving

Directions

1. To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.
2. To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.
3. To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!

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Heirloom Tomato Tart

Total Time	Servings
35 Minutes	6

INGREDIENTS

• 1 sheet puff pastry thawed
• flour for rolling out the dough
• 4 ounces vegan cream cheese I used Kite Hill
• 3 ounces vegan feta I used Trader Joe’s
• 2 cloves garlic minced
• 1 tablespoon fresh basil chopped, plus more for serving
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons vegan pesto homemade or store-bought
• 3-4 medium heirloom tomatoes sliced
• 1 tablespoon Just egg or sub aquafaba or vegan butter
• everything but the bagel seasoning
• olive oil for serving

Directions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Combine the cream cheese, feta, garlic, basil, onion powder, salt & pepper in a bowl – being sure to break apart the feta. Set aside.
3. Place the thawed puff pastry dough on a lightly floured surface and gently roll it out so that it is slightly larger than its original size. Transfer to the prepared baking sheet.
4. Use a knife to create a 1-inch border around the dough – being sure not to cut all the way through. Use a fork to score the inside rectangle of the dough. Add the cheese mixture to the center portion of the dough and spread to the edges. Add dollops of the pesto.
5. Place the tomato slices on top – letting them overlap if needed. Brush the border with the vegan egg and sprinkle with everything seasoning. Place in the oven and bake for 18-20 minutes, or until the dough is browned and crispy.
6. Remove from the oven and allow to cool for 5 minutes. Pour a little oil over the tomatoes and top with everything seasoning & fresh basil. Slice into squares and serve!

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