10 Recipes To Make With The June Harvest

It’s the sweet cherry’s time to shine! Instead of a dessert, make this juicy salad, which pairs cherries and feta cheese beautifully. Hazelnuts add a little crunch, while arugula lends a peppery kick.

Plums are neat to eat right off the tree, but baking them enhances their flavor. This cream cheese and puff pastry combo makes the perfect bed for their roasty sweetness.

We all know zucchini is great in quick breads or in a stir-fry, but we’ve never had it in dip form. Shareable and party-ready, serve this creamy yogurt-based small plate with flatbread, pita chips or veggies.

This salad leans into the savory zone with cumin and a citrus vinaigrette. Serve with grilled meats for a new kind of summer side dish.

Take out your frustrations on cucumbers by smacking them with a rolling pin. It cracks them open so the delicious dressing gets right into every nook.

Fresh apricots add sweetness to this salad with chunky pearl couscous, pistachios and mint. A chili jam vinaigrette pulls it all together with spice, acid and more sweetness (honey).

A sweet, swirly bun is already a thing of beauty, but adding tart raspberries into the mix makes the bun refreshingly different.

Make fresh blackberries jammy and spread over an easy homemade dough crust. These slices of heaven are great for a post-picnic treat.

This cheesecake is rough and tumble, with deep cracks and wobbly sides, so don’t worry about messing it up. The fresh blueberries sink in, making an almost buckle-like texture.

This bell pepper stew is great on its own with crusty bread, but you can also turn it into a pasta sauce for a light summer meal.