June 26 daily menu: savor creamy starters, enjoy the middle courses, and end with sweet desserts
Friday 26 June 2026 08:30 - Juliette Hess
We begin with sautéed chicken in a creamy spinach vodka sauce, rich and aromatic without being overly complicated. Then comes a roasted butternut squash, celery root, and kohlrabi wheat berry salad, full of color, texture, and nourishing ingredients. And to finish, a plum brioche tart that celebrates seasonal fruit with a buttery, tender base and a sweet, creamy filling.
Together, these three recipes create a balanced meal that feels both generous and refined; perfect for a relaxed lunch, a cozy dinner, or a table you want to make a little more special.
Starter: Creamy spinach vodka sauce with sautéed chicken
Start the meal with a Creamy spinach vodka sauce with sautéed chicken dish that is rich, fragrant, and full of comfort.
Tender chicken breasts are sliced into strips, seasoned with salt and pepper, then sautéed until golden. Garlic and onion create a savory, aromatic base, while fresh spinach adds color and a gentle freshness that balances the creaminess of the sauce.
Then comes the heart of the dish: tomatoes, a splash of vodka, and heavy cream, simmered together until smooth and velvety. The sauce coats the chicken beautifully, creating a starter that feels indulgent but still bright thanks to the spinach and tomato.
It’s creamy, satisfying, and full of flavor; the kind of dish that immediately sets a warm and generous tone for the rest of the meal.
Creamy spinach vodka sauce and sautéed chicken
First, slice the chicken breasts into tenders, about 1/2 to 3/4 inches thick.
Main course: Roasted butternut squash, celery root, and kohlrabi wheat berry salad
For the main course, this Roasted vegetable wheat berry salad brings depth, color, and plenty of texture.
Butternut squash, celery root, and kohlrabi are tossed with olive oil and roasted until tender and lightly caramelized. The vegetables become sweet, earthy, and golden around the edges, while the wheat berries add a pleasantly chewy texture that makes the salad feel hearty and complete.
The dressing ties everything together: light miso, tahini, mustard, and fresh citrus juices create a sauce that is nutty, tangy, and full of character. It’s exactly what the roasted vegetables need: something bright enough to lift the dish, but rich enough to make it feel satisfying.
Colorful, wholesome, and generous, this salad balances the creamy starter beautifully and works just as well warm as it does at room temperature.
Roasted butternut squash, celery root and kohlrabi wheat berry salad
Preheat the oven at 400 F degrees. Toss the vegetables with olive oil and place them on a parchment-lined baking sheet.
Dessert: Plum brioche tart
To end the meal, the Plum brioche tart brings a soft, buttery, fruit-filled finish.
The base is made from tender brioche dough, rich enough to feel indulgent but light enough to let the fruit shine. Ripe plums are layered over a creamy filling made with cream, egg yolks, sugar, almond meal, and a hint of vanilla.
As it bakes, the plums soften and release their juices, while the filling becomes smooth and fragrant. The result is a dessert that feels somewhere between a tart, a cake, and a bakery-style treat.
It’s beautiful on the table, full of seasonal flavor, and just sweet enough to end the meal on a memorable note.
Plum brioche tart
For a dessert that is both soft and fruity, choose our recipe for Plum Brioche Tart! We guide you step by step in making this foolproof recipe for a guaranteed indulgent moment :-) It's also an opportunity to change from classic plum tarts or jams.
Creamy chicken, roasted vegetable salad, and a plum brioche tart: this June 26 menu is all about balance—comforting, colorful, and delicious from the first bite to the last.
Juliette HessI’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!
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