8 semi-boneless leg of lamb (frenched shank bone, femur removed)
8 cloves garlic
½ cup olive oil
½ cup red wine
3 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
6 Tbsp. sumac
1. Place garlic and oil in a small pot and simmer gently until garlic is soft but not brown. Cool and place in a blender with remaining ingredients. Blend until smooth and reserve.
2. Season lamb aggressively with salt and slather all over with marinade. Refrigerate overnight.
3. Light a medium-hot fire on one side of a grill. Rub the shank bone with a little oil and wrap with aluminum foil. Place lamb leg on the cooler side of the grill and cover.
4. Flip Lamb every 8 to 10 minutes until a thermometer inserted in the thickest part reads 120. This will take 1 to 1.5 hours, so you may need to add more coals to your fire.
5. When the lamb is at 120 degrees, move it to the hot side of the grill and turn it every 3 to 5 minutes until beautifully charred and the thermometer reads 130. Rest at least 10 minutes.
Head Butcher and Chef at Publican Quality Meats
825 W. Fulton Market
“It goes so well with all the wonderful local produce flooding the farmer’s markets during this time of year,” says Levitt. “I like to slice it thin and serve it with tomatoes, cucumbers, and herbs from the garden splashed with a little red wine vinegar, olive oil, and coarse sea salt, and dotted with pieces of pickled feta. Leftovers make a great sandwich!”
Serves 8 to 10
12 oz. vodka
9 oz. Brovo pink vermouth
18 oz. watermelon Juice
9 oz. lemon Juice
5.5 oz. 1:1 simple syrup
3 oz. basil tincture (see below)
3.5 oz. water
Combine all ingredients and stir well. Serve in 6-ounce portions over ice.
Tincture Instead of letting the leaves steep, it’s quicker and produces more consistent results to use a blender. Combine 1 bottle of vodka and 2.5 ounces (by weight) of basil leaves. Puree on high for 2 to 3 minutes and strain out solids with a fine mesh strainer. Extra tincture can be stored in the fridge for 2 to 3 weeks.
Owner & Bartender at Ludlow Liquors
2959 N. California
“I always love incorporating fresh seasonal produce into cocktails, and our Watermelon Punch is an excellent way to add a major crowd pleaser to a late summer barbecue. Watermelon is an especially good pairing with grilled meat, when you want something light, bright and not too acidic to complement the smoky savory flavors of your meal. You can play around and substitute mint and other herbs for the basil, add vodka to individual glasses for a refreshing non-alcoholic option or substitute any clear spirit in place of the vodka in this recipe.”
6 medium-size zucchini, trimmed
¼ cup olive oil
½ tsp. salt
½ tsp. ground black pepper
1. Slice the zucchini lengthwise and arrange cut side up. Drizzle with oil and season with salt and pepper.
2. Preheat an outdoor grill to medium heat, about 350 degrees. Make sure grates are well oiled.
3. Grill zucchini cut side down until tender and has some char, about 10 minutes with lid down, turning halfway through.
4. Once cool, cut into 1-inch pieces.
To serve Smear a spoonful of sunflower butter onto the bottom of the serving dish. Scatter pieces of grilled squash and pickled cherries on top of the sunflower butter. Sprinkle with toasted sesame seeds and sunflower seeds. Top with sunflower shoots and a drizzle of local honey.
¾ cup apple cider vinegar
¾ cup water
¼ dark brown sugar
1 tsp. kosher salt
1 lb. fresh cherries, stemmed and pitted
1. Combine the apple cider vinegar, water, brown sugar, and salt in a medium saucepan.
2. Once simmering, add cherries and cook for about 5 minutes until the cherries begin to soften.
3. Store cherries in the pickling juice. Or, you can find a jar of pickled cherries from your local grocery store.
Owner & Executive Chef at Virtue
1462 E. 63rd
“This is summer in a bite,” says Williams. “It’s a fun, healthy way to enjoy a bold yet balanced and light salad. The familiar flavors of salted sunflower seeds, local honey, and summer squash are given a little jolt with pickled bing cherries and sunflower seed butter.”
4 cups Greek yogurt
½ cup ube (purple yam) jam (available at Asian grocery stores)
½ cup honey
1 tsp. ube extract
1. Add Greek yogurt, honey, ube jam, and ube extract in a bowl. Whisk and cover. Chill in refrigerator until needed.
2. Toast coconut flakes on a dry pan until slightly golden brown. Let that cool off while preparing the grilled fruits.
1 Tbsp. canola oil
Dash of salt
Zest of a whole lemon
Juice of a whole lemon
2 tsp. vanilla extract
2 Tbsp. sugar
3. Cut peaches, plums, and nectarines in halves then remove the pit/stone. Toss them with canola oil and a dash of salt. Grill the fruits for 4 minutes each side.
4. Remove and let cool until your hands can handle the plums so you can peel the skins off. You can leave the skins on for nectarines and peaches.
5. Slice all fruits into quarters then mix with lemon zest, lemon juice, vanilla extract & sugar. Let sit for 15 minutes (macerated).
1 Tbsp. toasted coconut flakes
2 sprigs Thai basil leaf
2 sprigs mint leaf
6. Spoon 1 cup of the ube yogurt on a plate. Layer macerated fruits on top of the yogurt.
7. Sprinkle toasted coconut flakes on top of the fruits.
8. Pick 4 to 5 leaves off Thai basil and mint sprigs then garnish on top of the fruits. Serve right away.
Executive Chef at Sunda
110 W. Illinois
“I really like the temperature of cold yogurt and warm grilled fruits along with the contrast flavor from the fresh Thai basil and mint,” says Morales. “You can serve this individually or in on big platter for a large group. Such a great use of summer fruits for dessert!”