June Foods: Simple Seasonal Grain Bowls

June is the awkward shoulder of the growing season: the spring greens are bolting, but the tomatoes and corn aren't quite there. You end up with a fridge full of radishes, peas, and herbs that don't know what to be. This bowl solves that by giving them a job.

The formula is simple: a sturdy grain, a bright dressing, and a stack of vegetables that can stand up to a quick roast or a raw shave. The result is a meal that tastes like the month—green, crisp, and just a little bit tangy.

I developed this recipe after a trip to the farmers market where I bought everything that looked good and then had to figure out what to do with it. The answer was this bowl. It's forgiving, so swap in whatever you have.

About the Ingredients

1 cup (200g) farro, rinsed

Use pearled farro for quicker cooking; substitute brown rice or quinoa if you prefer.

1 bunch (about 6) radishes, thinly sliced

Look for firm radishes with fresh greens; if they're large, halve or quarter them.

1 cup (150g) fresh or frozen peas

Fresh peas are sweetest in June; frozen work well—just blanch briefly.

1 cup (150g) sugar snap peas, trimmed and halved

If you can't find snap peas, use snow peas or green beans.

1/2 cup (60g) crumbled feta cheese

For a dairy-free version, use crumbled tofu or omit.

1/4 cup (10g) fresh mint, chopped

Use any soft herb like basil or parsley if mint isn't your favorite.

1/4 cup (10g) fresh chives, chopped

If chives are unavailable, use the green part of a scallion.

1 lemon, zested and juiced (about 2 tbsp juice)

Use a microplane for the zest; bottled lemon juice won't be as bright.

1/4 cup (60ml) extra-virgin olive oil

Use a good-quality oil for the dressing; it's a key flavor.

1 small garlic clove, minced

If you want a milder garlic flavor, soak the minced garlic in the lemon juice for 10 minutes.

1/2 tsp salt, plus more to taste

Use kosher salt if you prefer; adjust to your taste.

1/4 tsp black pepper, freshly ground

Pre-ground pepper is fine, but freshly ground adds more aroma.

Tips & Tricks

Don't overcook the farro

it should be tender but still chewy, not mushy. Check it at 20 minutes and then every 5 minutes after.

• If you're using frozen peas, blanch them in boiling water for 1 minute then shock in ice water to keep their bright green color.
• Massage the radishes with a pinch of salt and let them sit for 5 minutes—this mellows their sharp bite.

Step-by-Step Instructions

1. Cook the farro

In a medium saucepan, combine farro with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook until tender but chewy, about 25-30 minutes. Drain any excess water and let cool slightly.

2. Blanch the peas

Bring a small pot of water to a boil. Add fresh or frozen peas and cook for 1 minute, then drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

3. Make the dressing

In a small bowl or jar, combine lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk or shake until well combined.

4. Toss the radishes

In a medium bowl, toss the sliced radishes with a pinch of salt and let sit for 5 minutes to mellow their bite. Then squeeze out any excess liquid if they've released water.

5. Combine all ingredients

In a large bowl, combine the cooked farro, blanched peas, snap peas, radishes, and half of the feta, mint, and chives. Pour the dressing over and toss well to coat.

6. Season and rest

Taste and adjust seasoning with more salt or pepper. Let the salad sit for 5-10 minutes at room temperature so the flavors meld.

7. Serve with toppings

Transfer to a serving platter or individual bowls. Top with the remaining feta, mint, and chives. Serve warm or at room temperature.

Delicious Variations

• Add 1 cup (150g) of cooked, shredded chicken or chickpeas for extra protein.
• Swap farro for quinoa and add 1/2 cup (75g) of toasted almonds for crunch.
• For a creamy dressing, stir 2 tbsp of Greek yogurt into the lemon vinaigrette.

How to Store June Foods

Frequently Asked Questions

If you make this June bowl, I'd love to hear how you customized it. Leave a comment below or tag me in your photos—let's see what your early summer looks like on a plate.

June Foods

June Foods celebrates early summer produce with a vibrant, adaptable grain bowl that is light, satisfying, and ready in under an hour.

★★★★½ 4.7 (128 ratings)

15 minPrep time30 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 1 cup (200g) farro, rinsed
• 1 bunch (about 6) radishes, thinly sliced
• 1 cup (150g) fresh or frozen peas
• 1 cup (150g) sugar snap peas, trimmed and halved
• 1/2 cup (60g) crumbled feta cheese
• 1/4 cup (10g) fresh mint, chopped
• 1/4 cup (10g) fresh chives, chopped
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/4 cup (60ml) extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, freshly ground

📋 Instructions

1. 1Cook the farro — In a medium saucepan, combine farro with 2 cups (480ml) water and a pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook until tender but chewy, about 25-30 minutes. Drain any excess water and let cool slightly.
2. 2Blanch the peas — Bring a small pot of water to a boil. Add fresh or frozen peas and cook for 1 minute, then drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.
3. 3Make the dressing — In a small bowl or jar, combine lemon zest, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk or shake until well combined.
4. 4Toss the radishes — In a medium bowl, toss the sliced radishes with a pinch of salt and let sit for 5 minutes to mellow their bite. Then squeeze out any excess liquid if they've released water.
5. 5Combine all ingredients — In a large bowl, combine the cooked farro, blanched peas, snap peas, radishes, and half of the feta, mint, and chives. Pour the dressing over and toss well to coat.
6. 6Season and rest — Taste and adjust seasoning with more salt or pepper. Let the salad sit for 5-10 minutes at room temperature so the flavors meld.
7. 7Serve with toppings — Transfer to a serving platter or individual bowls. Top with the remaining feta, mint, and chives. Serve warm or at room temperature.

👨‍🍳 Chef's Note: This salad is best at room temperature, so if you've refrigerated it, let it sit out for 15 minutes before serving. The flavors open up as it warms.

Servings: 4

Cuisine: Mediterranean-inspired

Course: Salad

Nutrition (per serving): 385 kcal · 12g protein · 52g carbs · 15g fat

Written by Kenji Tanaka
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.