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Our 20 Most Popular Recipes in June

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6 months ago

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Our 20 Most Popular Recipes in June

Throughout the month of June, these recipes are the ones that EatingWell fans clicked on the most. With tasty and healthy options, like our Carrot Cake Overnight Oats and Spinach & Mushroom Quiche, we can definitely understand the appeal. Join the fun, and test out some of these popular recipes today!

The Only Avocado Toast Recipe You’ll Ever Need

Ali Redmond


This is the easiest avocado toast recipe you’ll ever need. We love avocado toast because it is packed with healthy fats and fiber, so you’ll stay satisfied until your next meal. Memorize this recipe, then use it as a jumping-off point to customize your avocado toast—the variations are endless! 

The Best Tomato Sandwich to Make All Summer Long

Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman

This classic tomato sandwich features a lovely combination of sweet juicy tomatoes and herby cream cheese. You can make a big batch of the cream cheese mixture and have it on hand to spread on bagels or crackers. For a boost of protein, add smoked salmon or sliced turkey or chicken.

Carrot Cake Overnight Oats

Photographer: Robby Lozano, Food Stylist: Catherine Jessee, Prop Stylist: Josh Hoggle


Carrot cake for breakfast? We say yes! These carrot cake overnight oats taste just like the classic dessert—complete with a frosting-like layer—but with far less added sugar. We like layering some of the frosting in between layers of oats, but you can just dollop it all on top if you prefer.

Weight-Loss Cabbage Soup

Loaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.

Easy Chicken Marinade

Rachel Marek (photographer), Holly Dreesman (stylist).


This big, bold and easy chicken marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extra so we always have it on hand to use with chicken thighs, breasts and drumsticks. Also try it with extra-firm tofu, salmon, duck, pork, beef or lamb.

Simple Cabbage Salad

Greg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)


Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.

Lemon-Blueberry Overnight Oats

Rachel Marek, Food stylist: Holly Dreesman

These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. 

Fruit & Yogurt Smoothie

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster


This easy fruit smoothie recipe calls for just three ingredients: yogurt, fruit juice and frozen fruit. Mix up your fruit combinations from day to day for a healthy breakfast or snack that never gets boring.

Spinach & Mushroom Quiche

Photographer: Jen Causey


This healthy vegetarian quiche recipe is as simple as it gets. It’s a quiche without the fussy crust! It’s filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Tres Leches-Inspired Overnight Oats

Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Tres leches, which is Spanish for “three milks,” gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. 

Sweet Potato & Black Bean Chili

Photographer: Antonis Achilleos, Food Stylist: Emily Nabors Hall, Prop Stylist: Kay Clarke


Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

Blaine Moats


Though a chicken cutlet may be a chicken breast cut in half, this recipe shows how to make chicken cutlets with double the deliciousness. A jar of sun-dried tomatoes does double duty for this healthy dinner idea. The flavorful oil they’re packed in is used to sauté the chicken, and the tomatoes go into the cream sauce.

Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Photographer: Jen Causey


This one-pan chicken pasta combines lean chicken breast and sautéed spinach for a one-bowl meal that’s garlicky, lemony and best served with a little Parm on top.

Carrot Soup

Photographer: Jen Causey


This easy carrot soup recipe is a great way to use up a bag of carrots that were forgotten in your produce drawer. The carrots cook together with aromatics like onions, garlic and fresh herbs before being pureed into a silky smooth soup that’s delicious for dinner or packed up for lunch.

Ultimate Healthy Breakfast Smoothie

Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Lydia Pursell


This healthy breakfast smoothie recipe is packed with protein, fiber, unsaturated fats and essential vitamins and minerals. Follow our simple formula, memorize the ingredient amounts, then customize to your liking.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Photography / Kelsey Hansen, Styling / Greg Luna

To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner. 

Pea Soup

https://www.eatingwell.com/recipe/8066165/tres-leches-overnight-oats/?state=PREVIEW&et=1704825181693&kw=fakeAds


This simple pea soup recipe makes an elegant start to a spring meal. It’s also a great way to use frozen vegetables when the produce section is looking bleak.

One-Skillet Cheesy Ground Chicken Pasta

Victor Protasio

Make this cheesy ground chicken pasta recipe for a busy weeknight dinner. Serve with a simple side salad and a glass of red wine.

Loaded Broccoli & Chicken Casserole

Stacy k. Allen, Props: Julia Bayless, Food Stylist: Ana Kelley

This delightfully creamy broccoli and chicken casserole is a satisfying dinner that is sure to please a crowd. To keep prep simple, look for bags of pre-cut broccoli florets. If you like a little spice, swap out the Monterey Jack cheese for pepper Jack instead.

Lemon-Blueberry Cheesecake Bars

These lemon-blueberry cheesecake bars feature the rich, creamy flavor of cheesecake without the fuss. A thin layer of cheesecake flavored with lemon surrounds a mound of fresh blueberries bursting with sweet fruity flavor. 

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