At my local farmers market there is MUCH more colourful produce; it’s hard not to buy all of it!

And, my rhubarb plant is THRIVING already. I do a happy-dance every year when that plant pops because I am such a fan of all rhubarb recipes. If you’re a rhubarb fan like me, here a couple of my favourite ways to enjoy it:

In a cocktail: Rhubarb simple syrup is easy to make and keeps in the fridge for 2-3 weeks. Mix it with some gin and soda for the perfect patio cocktail.

In dessert: This Rhubarb Cake is so easy to make and honestly just delicious. Or if you want to make something simpler, try ice cream sundaes with a strawberry-rhubarb sauce.

What’s In Season in June

It’s time for Summer produce to make it’s way onto your weekly menus! So, let’s chat what’s in season for this month plus tips for planting a vegetable or herb garden at home.

What else is there to make this month?! Here are more recipes to make in June:

• Asparagus
• Bell peppers
• Blueberries
• Carrots
• Cherries
• Fresh Herbs
• Mango
• Spinach
• Strawberries
• Radishes
• Rhubarb

Fruity Smoothies

Blueberry Bliss Smoothie

Bright and Fresh Green Mojito Smoothie Recipe

High Protein Cherry Pie Smoothie (no protein powder)

The Best Green Tropical Island Smoothie Recipe

Tropical Blood Orange Smoothie

Salads

Market Spring Vegetable Salad

Blueberry Basil Summer Green Salad with Goat Cheese

Easy Thai Inspired Noodle Salad with Peanut Sauce

The Best Strawberry Summer Salad Recipe with Feta

Easy Green Summer Chopped Salad (with meal prep tips)

Quick Appetizers

Marinated Mozzarella Balls with Garlic, Lemon & Herbs

Lemon and Fresh Basil Burrata Cheese Appetizer

Easy Baked Feta Appetizer with Tomatoes and Peppers

Easy Weeknight Dinners

Peanut Chicken Power Bowls

Easy Chili Lime Baked Salmon with Mango Salsa

Sheet Pan Baked Feta Dinner with Vegetables & Beans

Quick Spring Gnocchi with Asparagus, Pesto & Lemon

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

One Pan Roasted Chicken with Chickpeas and Tomatoes

20-Minute One Pot Garlic and Herb Boursin Pasta

One Pan Dump and Bake Ramen Noodles with Vegetables

Recipes with Rhubarb

Strawberry Rhubarb Toasted Oat Sundaes

Easy Rhubarb Coffee Cake Recipe With Crumb Topping

Strawberry Rhubarb Hand Pies with Lemon Icing

Easy & Delicious Gluten Free Rhubarb Crisp Recipe

Quick and Easy Puff Pastry Rhubarb Tart Recipe

Cocktail Season

Berry Rhubarb Kombucha Sangria

The Best Lavender French 75 Cocktail Recipe

Refreshing Watermelon Mojito Cocktail for Summer

Cucumber Cider Smash

Here are my top tips to starting a vegetable garden at home

Are you growing  any of your own herbs or vegetables at home? There’s definitely been an uptick in growing your own food this Spring and into Summer. At our house we have two container gardens along with a few smaller pots with herbs and tomatoes.

Look up what growing ‘zone’ you’re located in.

Here’s one plant map, if you scroll down a bit you’ll find each Canadian province listed which you can click on and find out the zone you’re in. This can help inform what you may try to grow in a vegetable garden. I’ve had great success with a variety of lettuces, peppers, tomatoes, radishes, carrots and beets – we’re in zone 4.

Experiment

Honestly the fun part of gardening is just trying different seeds to see what works! Last year I even tried my hand at growing potatoes in a very deep container and it worked. A friend of mine bought a strawberry plant in a hanging basket and is already getting delicious berries!

Start small

When I first started a backyard garden I tried a bit of everything. Depending on your space, you could start with a pot or two of herbs. Or, try your hand at tomatoes which do well in containers too. Since we tried a ton of different vegetables in our first year, now we know what grows well from Spring to Summer.

Growing your own food is absolutely so satisfying. Once we’re in the midst of the summer I love being able to go outside and pick what I need for the recipe I’m cooking. Whether its jalapeños for tacos, herbs for making cocktails or carrots towards the end of summer, it’s so neat to enjoy the food you’ve grown.

I’d love to know which herbs or vegetables you’re growing this year; let me know in the comments below OR if you have any questions!

The post 30 Seasonal Recipes to Make in June appeared first on Cooking in my Genes.

Made with just 7 ingredients, you can have this easy dinner on the table in no time.

Fresh asparagus paired with pesto and lemon makes this a delicious and flavourful dish for the Spring season.

I love fresh Spring dinner recipes like this one pan salmon and vegetables and this easy 30 minute lemon garlic shrimp pasta.

But, what I love about this Spring gnocchi is how fast it is to make. It’s absolutely perfect for an easy weeknight meal but also downright scrumptious to serve at a dinner party as a vegetarian main dish.

Why you’ll love this quick spring gnocchi

• Make this quick spring gnocchi in under 30 minutes!
• Use your favourite store-bought basil pesto to make this recipe.
• Store-bought shelf stable gnocchi makes this recipe come together super quick.
• A perfect way to enjoy fresh veggies in the Springtime!
• Great to serve when entertaining!

what is gnocchi

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick!

This gnocchi recipe is filled with some of my favourite Spring & Summer flavours that bring this recipe together in one-pan on the stovetop.

ingredients needed for this spring vegetable gnocchi

Gnocchi: Use store-bought gnocchi that you can cook straight from the package (some won’t require boiling). You can find these tender gnocchi in the pasta aisle or in the fridge section of your local grocery store. Alternatively, you can make homemade gnocchi to use in this Spring gnocchi.

Butter: Sauté the gnocchi in butter to begin the recipe to get a beautiful golden colour and crispness.

Asparagus: fresh asparagus is the Spring produce star of this dish! Fresh asparagus just needs a few minutes in the pan

Pesto Sauce: Use your favourite basil pesto to bring lots of flavour or you can even make your own.

Lemon: Fresh lemon juice is a must that brightens up the flavour in this quick spring gnocchi

Parmesan Cheese: shredded parmesan cheese goes perfectly with the asparagus and basil pesto

Salt & Pepper: you’ll need a few pinched of salt and pepper to season this gnocchi recipe

how to make the best quick Spring gnocchi

Step 1: If required by the instructions on the gnocchi you’ve purchased, boil and drain the gnocchi before you start cooking the recipe.

Step 2: Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender on the inside.

Step 3: Add in the pieces of fresh asparagus, 1 tablespoon of butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.

Step 4: Turn off the heat and stir in 2 tablespoons of basil pesto plus half of the grated parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish.

Step 5: Serve immediately and enjoy!

expert tips

• Enjoy this easy recipe as a main dish for an easy weeknight dinner.
• If you’re feeling adventurous, make my homemade basil pesto to go with this recipe.
• Make this creamy by adding a dollop of ricotta on top of each serving and add a punch of flavour with some lemon zest on top!
• Serve as a side to your favourite protein like this lemon chicken.
• Delicious as a main course for brunch too!
• This is a quick dinner that everyone can get on board with! And, if you’re looking to switch things up try using peas or green beans instead of asparagus

common questions about this gnocchi recipe

Can I use homemade gnocchi in this recipe?
Yes you sure can! Make sure to boil your homemade gnocchi first and then follow the rest of the recipe instructions.

Can I use other fresh vegetables in this gnocchi recipe?
While this recipe was created with asparagus in mind, you could substitute with 1 1/2 cups frozen peas or fresh peas instead. Or, try green beans!

Can I use cauliflower gnocchi in this recipe?
I have not tested cauliflower gnocchi but if you do try it in this recipe, I recommend following the instructions on the packaging for pan frying the gnocchi. Then, follow the rest of the quick spring gnocchi recipe instructions to complete the meal.

how to store

This recipe is best enjoyed the day it’s made. However, if you do have leftovers store in an airtight container for 1-2 days in the fridge. You can reheat leftovers in a frying pan with a splash of water and heat over medium-low until warmed through.

more Spring recipes to make from the blog

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

Easy One Pan Spring Salmon with Potatoes & Asparagus

Print

Quick Spring Gnocchi with Asparagus

A quick Spring gnocchi made with just 7 ingredients! Use fresh asparagus and pesto to brighten this recipe for a delicious weeknight meal.

Course dinner

Cuisine American

Keyword asparagus gnocchi, gnocchi, spring gnocchi

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb store bought gnocchi
• 3 tbsp butter, divided
• 1 bunch asparagus, trimmed ends and cut into 1 inch pieces
• 1/2 lemon
• 2 tbsp pesto sauce
• 1/2 cup shredded parmesan cheese
• kosher salt and ground pepper
• Extra garnish: red pepper flakes

Instructions

• If required by the instructions on the gnocchi you've purchased, boil and drain the gnocchi before you start cooking the recipe. 
• Heat a large skillet over medium-high heat and add 2 tablespoons of butter. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender on the inside.
• Add in the pieces of fresh asparagus, 1 tablespoon of butter, juice from half a lemon and a big pinch of both salt and ground pepper. Cook, stirring often, until the asparagus is fork tender and still has a bit of a bite, about 3-5 minutes.
• Turn off the heat and stir in 2 tablespoons of basil pesto plus half of the grated parmesan cheese. Taste and adjust seasoning with more pesto, salt and pepper and red pepper flakes if you choose. Use the rest of the parmesan cheese as garnish.
• Serve immediately and enjoy!

Notes

*Not an asparagus fan? Substitute with 1-2 cups of frozen peas or try a large bunch of fresh green beans.

The post Quick Spring Gnocchi with Asparagus, Pesto & Lemon appeared first on Cooking in my Genes.

Quick, delicious and easy to make, this fresh Spring recipe is sure to be a dish the whole family will enjoy.

The potatoes and asparagus are baked with the salmon which makes for the easiest dinner.

Sheet pan meals like this chicken recipe and this Spring salmon are one of my favorite dinners to make on weeknights because you can make the whole meal on one pan!

Crispy potatoes, tender asparagus and a delicious piece of salmon makes for a healthy meal with great flavor.

why you’ll love this spring salmon sheet pan dinner

• You only need ONE PAN to make this recipe!
• A quick and easy recipe to make and easy clean-up too.
• Easily adaptable for your personal tastes.
• It’s a healthy dinner that you can add to your weeknight dinner rotation.

Ingredients needed to make this one-pan salmon recipe

Vegetables: baby potatoes (also known as new potatoes) and tender fresh asparagus pair perfectly with the salmon in this Spring recipe

Salmon: 4 salmon fillets is all you need to make this recipe; use fresh salmon filets or make sure to defrost frozen salmon in the fridge overnight if you are going to make the recipe the next day

Seasonings: the seasonings are very simple in this recipe, using a combination of kosher salt, pepper and garlic powder

Lemon: lemon juice and lemon slices are used for the dill yogurt sauce and salmon fillets respectively

Olive oil: use to season the salmon and vegetables

Yogurt: plain Greek yogurt is the base for the dill yogurt sauce

Dill: fresh herbs like fresh minced dill is the best flavour in the dill yogurt sauce; in a pinch use dried dill (3 tsp dried dill instead of 3 tbsp fresh)

Step by step process to make this sheet pan salmon dinner

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Make the dill yogurt sauce by mixing together all the ingredients in a small bowl and set aside.

Step 3: On a large non stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out in a single layer on the pan. Bake for 20 minutes. *If you don’t have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*

Step 4: After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.

Step 5: Add the asparagus spears to the sheet pan and toss with 1 tbsp of olive oil, 1 tsp salt and a pinch of black pepper. Move the asparagus to the other side of the sheet pan.

Step 6: Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a lemon slice.

Step 7: Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.

Step 8: Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce, fresh dill and salt and pepper if desired.

Expert tips

• Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
• If you don’t have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
• If you don’t have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
• When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

Common questions about this easy sheet pan meal

What kind of salmon should I use?
When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Alternatively, you could try trout fillets as it’s has a similar taste to salmon.

How can I tell if my salmon is cooked?
If you don’t have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily.  If you have a thermometer, measure in the thickest part of the salmon. You’re looking for 125-130 degrees F for medium cooked salmon. To ensure full safety most seafood should be cooked to 145F.

How can I meal prep this recipe?
Cook desired amount of salmon fillets along with a grain of choice (rice is delicious) and a vegetable (green beans are tasty). Store in airtight containers in the fridge for up to 3 days. Reheat in the microwave for 2 minutes and enjoy.

Are there any other vegetables I can use instead of asparagus?
If asparagus isn’t for you (or isn’t in season), use 1lb / 450g green beans instead. Or, you could try roasting snap peas as they pair well with salmon too.

Do I have to use potatoes?
The beauty of this one pan Spring salmon recipe is that the entire meal bakes on one sheet pan. However, you can bake just the salmon and asparagus together and skip the potatoes portion of the recipe. Other delicious serving suggestions include: quinoa, cauliflower rice or rice.

Storage

Store the salmon, potatoes and asparagus in an airtight container for up to 3 days in the fridge.

Print

Easy One Pan Spring Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Spring Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Course dinner

Cuisine American

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the vegetables

• 1.5 lb (680g) baby potatoes, cut into quarters
• 1 bunch asparagus, ends trimmed
• 3 tbsp olive oil, divided
• 2 tsp salt, divided
• pinch ground pepper
• 1 tsp garlic powder

For the salmon

• 4 salmon filets, about 6oz / 170g each
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 lemon, sliced into 4 pieces

For the dill yogurt sauce

• 3/4 cup Greek yogurt
• juice of half a lemon
• 3 tbsp fresh minced dill
• 1/4 tsp garlic powder (or 1 garlic clove, minced)
• 1/2 tsp salt
• pinch pepper

Instructions

• Preheat the oven to 400°F (200°C). 
• Make the dill yogurt sauce by mixing together all the ingredients and set aside.
• On a large non-stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out on the pan. Bake for 20 minutes. *If you don't have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*
• After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.
• Add the asparagus to the sheet pan and toss with 1 tbsp olive oil, 1 tsp salt and a pinch of pepper. Move the asparagus to the other side of the sheet pan.
• Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a slice of lemon.
• Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.
• Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce and salt and pepper if desired.

Notes

• Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
• If you don't have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
• If you don't have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
• When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

The post Easy One Pan Spring Salmon with Potatoes & Asparagus appeared first on Cooking in my Genes.

This simple spring asparagus tart takes just 10 minutes to prep and you only need 4 ingredients.

When it comes to entertaining, you always want to have a few simple recipes that come together with minimal effort but look (and taste!) fancy.

Just like my blueberry and goat cheese appetizer, this easy cheesy asparagus tart checks those boxes!

While you can serve this as a light meal or alongside a salad for brunch, you can also cut this into smaller pieces to serve as a perfect appetizer or side dish! I think this would pair perfectly with my market spring vegetable salad.  This easy vegetarian recipe is perfect for any occasion including a Spring or Summer dinner party; Mother’s Day; or Easter brunch.

Why you’ll love this fresh asparagus puff pastry tart

• You can quickly whip up this puff pastry asparagus tart in just 10 minutes once the store-bought puff pastry is defrosted and then it needs around 30 minutes to bake in the oven on a prepared baking sheet.

• This recipe requires minimal ingredients and equipment.

• You can prep the ingredients the night before so the next day all you have to do is assemble the tart and pop into the oven – let’s make your life easier!

• The asparagus with the gruyere cheese really is a crowd pleasing flavor combination!

Ingredients Needed to make this easy asparagus tart

Gruyere cheese: if you can’t find gruyere cheese, I recommend using swiss cheese or an old white cheddar cheese! Or, use a cheese mixture of gruyere and old white cheddar cheese together.

Boursin cheese: feel free to swap out the boursin cheese with 150 grams of softened herb and garlic cream cheese.

Asparagus: look for more tender asparagus that are thin in size as they will bake a little better and make sure you trim the woody end of the asparagus spears before layering on the tart.

Store-bought Puff Pastry: be sure to take your frozen puff pastry out of the freezer and put it in the fridge so it has time to defrost!

Step by Step Process to make this asparagus cheese tart

Step 1: Preheat your oven to 400°Fahrenheit. Lay out an 11-inch x 14-inch rectangle puff pastry sheet onto a parchment paper lined sheet pan. Use a fork to prick the puff pastry and use a sharp knife to make a light 1-inch border outline.

Step 2: Using the back of a spoon, spread the Boursin cheese onto the puff pastry dough. Be sure to leave a 1-inch border.

Step 3: Sprinkle a ½ cup of the shredded Gruyere cheese over the Boursin. Place your asparagus spears over the Gruyere.

Step 4: Sprinkle over the remaining Gruyere and bake in the oven for 22-28 minutes, or until golden brown and the cheese is bubbling.

Step 5: Serve slices of the asparagus tart with lemon zest and chili flakes.

Print

Easy Puff Pastry Asparagus Tart with Gruyere Cheese

A 4 ingredient puff pastry asparagus tart that's simple to make and perfect for a light meal, brunch or any special occasion!

Course brunch

Cuisine American

Keyword asparagus tart, puff pastry

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 1 sheet defrosted frozen puff pastry  (if the puff pastry comes in a square, roll it out to the approximate desired shape)
• 1 150g garlic & fine herbs Boursin cheese
• 1 bunch asparagus, ends trimmed
• 1 cup shredded Gruyere cheese
• Garnishes: lemon zest & chili flakes / ground pepper

Instructions

• Preheat the oven to 400F. Lay out an 11x14 inch (approximate) sheet of puff pastry on a parchment lined baking sheet. Use the tines of a form to prick the puff pastry sheet.
• Use the back of the spoon to spread out the Boursin cheese onto the puff pastry, leaving a 1 inch border around.
• Sprinkle 1/2 cup of the shredded Gruyere cheese over the Boursin cheese, then layer the asparagus spears over the Gruyere cheese.
• Finally sprinkle the rest of the shredded Gruyere cheese over the asparagus and bake the tart for 22-28 minutes or until golden brown and the cheese is bubbling.
• Serve slices topped with lemon zest and chili flakes if desired.

Notes

• If you can’t find boursin cheese, you can substitute with 150g softened herb/garlic cream cheese.
• A good substitute for Gruyere cheese is swiss cheese or an old white cheddar cheese.
• Can I make this ahead of time? I wouldn’t recommend baking this ahed of time BUT you can definitely prep the ingredients! Shred the cheese, remove the woody ends of the asparagus and defrost the puff pastry in the fridge.
• Leftovers can be store in the fridge in an airtight container for up to 3 days. Best enjoyed reheated in the oven at 350F for 5-10 minutes.

Expert Tips to make this puff pastry asparagus tart recipe

• Keep an eye on the tart in the oven, you don’t want it to burn or get overcooked.

• To make your life easier, prep the ingredients beforehand.

• While it is optional, I do recommend topping the slices with lemon zest and chili flakes just before serving.

• Make sure you give the puff pastry enough time to fully defrost before making this recipe.

FAQ

Can I make this brunch recipe ahead of time?
I don’t recommend baking the asparagus tart ahead of time, but you can prep all the ingredients (weighing out the cheese, removing the woody ends of the asparagus, defrosting the puff pastry in the fridge) the day before!

Can I substitute Gruyere for a different type of cheese? 
Gruyere is a nutty, slightly sweet cheese which melts beautifully! But if you can’t find it or don’t have it on hand, then you can use swiss cheese or an old white cheddar cheese.

What else can I serve this easy puff pastry tart with?
If you’re serving this as a main dish, I recommend serving it with a salad and some minty cucumber lime sangria!

How to store this puff pastry asparagus tart

Store the leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven at 350°Fahrenheit for 5-10 minutes.

​More easy puff pasatry recipes for special occasions from the blog:

Summer Brunch Board

Mushroom Tart

Strawberry Rhubarb Hand Pies

Quick & Easy Pear Tart

Until the next cooking adventure,
Jess

The post Easy Puff Pastry Asparagus Tart with Gruyere Cheese appeared first on Cooking in my Genes.