June: The Intelligent Convection Oven

These mini desserts are so simple to make and only need 6 minutes in your June Oven. Prepare them in advance and serve them at your next dinner party alongside vanilla ice cream and fresh strawberries.

Cooking steak can be a tricky feat. It requires minimal effort but sometimes the slightest misstep can ruin your cut of meat. We’ve been experimenting with steaks in the June Test Kitchen and we decided to put together a simple guide to help demystify them.

A healthy recipe for homemade granola using only whole and unprocessed ingredients. Serve with yogurt and fruit, or just eat it straight up with a spoon. Use immediately or keep in an airtight container for up to two weeks.

This recipe is so quick, simple and delicious. It’s a great way to cook a hot meal for a group. Serve with freshly toasted bread and orange juice and you’ve got yourself a complete breakfast.

For this recipe, you can use Romaine lettuce or Little Gems. Enhance the dressing by adding anchovy fillets that are readily available at most grocery stores. The trick with this recipe is to toss the salad first and then add the chicken. You can use store-bought croutons or make them using the June recipe for Sourdough Croutons.

We love making our croutons from scratch. In this recipe, we use Sourdough bread and olive oil to make the most delicious crispy croutons. Use them instead of store-bought croutons to make our Caesar Salad and see what a difference they make.

This recipe uses June’s FoodID technology that makes cooking salmon a breeze. The honey-soy glaze adds depth and flavor to the fish. Garnish with sliced scallions and sesame seeds to make this dish look as good as it tastes.

A complete meal ideal for a family-friendly dinner or for entertaining friends. You don’t need to peel the vegetables – unless you really want to. Just wash them thoroughly.

June makes terrific roasted potatoes that are crispy on the outside and soft on the inside. Toss them with garlic, parsley and paprika to kick things up a notch.

Ever wondered how to make broccoli irresistible? Roasting it with salt and olive oil brings out its natural sweetness. Even your kids will love it, trust us.

These brownies have a gooey rich chocolatey center and are the perfect fix for all chocolate lovers out there. This recipe calls for a stand mixer but you can achieve the same results with a hand-held mixer or whisk.

This crowd-pleaser is the perfect go-to when hosting friends or if you’re looking to make a simple dessert. Works well with vanilla ice cream.

These sweet and spicy pecans can be served as a pre-dinner snack, or they can be added to soups, salads or even roasted vegetables.

A sweet, fresh and crisp salad that can elevate any fall table. Feel free to mix and match your greens based on your palate.s

A fall staple that goes a long way. Use our preset program for winter squash to make this recipe. Serve the roasted squash as a side, on a salad or blend it into a delicious soup.

This heartwarming soup is perfect for a cold winter day. Use our recipe for roasted butternut squash to prep squash before pureeing it with chicken soup.

This recipe calls for roasting brussels sprouts in bacon fat which adds a richness to this dish that is offset by freshly grated lemon zest. Not only is this recipe delicious, it also uses June’s Food ID technology to cook both the bacon and brussels sprouts.

This recipe uses our preset for potato chunks to make delicious buttery, caramelized sweet potatoes. You can serve them alongside turkey during thanksgiving, or serve them as an alternative to dessert.

This stuffing brings together sweet, sour and savory flavors that honor tradition but also add a bit of an edge to a classic favorite. We used sourdough bread to add a bit of a tang and scallions to add a slight kick.

This recipe calls for using either turkey thighs or turkey breasts. You can purchase different turkey cuts from your local butcher.

This sweet and savory recipe works so well for any dinner. Pair it with our roasted pair salad and you’ll have a complete fall meal. Cooking time for the apples varies depending on variety.

A classic Thanksgiving staple that you can make using one of June’s preset baking programs. You can make a homemade pie shell or just pick up a frozen one from the store.