Hi Reader,

There’s a stretch of June where the calendar quickly fills up. A graduation party one weekend, a backyard cookout the next, the start of summer, and Father’s Day landing on the 21st. The reality is, the food has to be good, and it can’t keep you stuck inside while everyone else is enjoying the sun.

These are the recipes we have on our short list and we’re sure will be in rotation all season long. Nearly every piece can be made ahead, which means you actually get to enjoy the party.

Start Here: Prune Shallot Jam​

This is the one to make first. California prunes slow-cooked down with shallots, orange, honey, and a splash of balsamic until the whole thing gets caramelized and, honestly, good enough to eat right off the spoon.

Make a batch on Sunday and it keeps in the fridge for up to a week, which is exactly why it earns the lead spot. Spread it on a prosciutto, peach, and goat cheese sandwich, tuck it onto a cheese board, or stir it into a pan sauce for pork chops. One jar, a dozen uses.

The Main Event: Creamy Rajas and Steak Tacos​

If your focus is the grill, these tacos will be your new fave. Smoky carne asada meets creamy roasted poblano rajas, all piled onto warm tortillas with queso fresco and a good squeeze of lime.

It tastes like a restaurant splurge but comes together for a crowd, and you can roast the rajas up to three days ahead. Perfect for a grill party, Taco Tuesday, or really any fiesta.

The Make-Ahead Side: Green Olive Pasta Salad​

Pasta salad is one of those dishes that can be a bit of an afterthought but, made right, it can have main character energy. Here gluten-free pasta is tossed with briny olives, charred corn, cherry tomatoes, and a zesty homemade Italian dressing. It feeds 8 to 10, and keeps everyone at the table happy.

Save Room: Chocolate Haupia Pie​

A little escape to Hawai’i to finish things off. Layers of rich chocolate and creamy coconut custard (haupia) in a chocolate cookie crust, topped with whipped cream and toasted coconut. It’s inspired by the famous pies at Ted’s Bakery on O’ahu, and it’s a make-ahead dream. Just save the toasted coconut for right before you serve.

Here’s to good food and a little less time at the stove no matter what you’re celebrating this month!

P.S. If all this cooking has you dreaming of a long lunch in California wine country or a slow morning beachside in Hawai’i, get in touch. We’re deep in booking season and would love to help you plan it.