Like the start of every season, recipes are changed and tweaked to accommodate the freshest produce local farmers have to offer. The unique tastes and traditional recipes that we associate with summer can be comforting, but why not shake things up a bit? Savor SR’s favorite small plate recipes with your friends and family, changing up your dinner routine with these fresh and easy summer recipes.

Truffle Egg Toast with Fontina and Asparagus

This updated version of toast uses a loaf of Pullman white bread, with the crusts removed. Using two large egg yolks, fontina cheese, asparagus and truffle oil, do not overcook egg yolks but leave them slightly coddled. The cheese should be the exact size of the bread, and the asparagus must be shaved slightly thicker at around one-eighth of an inch.

Seared Halibut

Begin with a fresh filet of Alaskan halibut, skinned and portioned into five and a half ounce pieces. Dry the fish, season with salt and pepper, and place flesh side down in a hot sauté pan with canola oil. Finish the fish in the oven until medium and served over a spread of cooked fava beans with garlic, lemon juice, Extra Virgin Olive Oil and seasoning. Goes great with a side of pea tendrils and asparagus. Drizzle the plate with sauce made from diced guanciale, red wine vinegar, Extra Virgin Olive Oil, salt and pepper) and serve.

Grilled Hanger Steak

Using a six-ounce portion of cooked Wagyu tip, sauté radishes and oyster mushrooms together for one minute in olive oil. Seasoning with salt and pepper to taste. Deglaze pan with one tablespoon of Saba and place mixture on plate. Slice five to six pieces of steak against the grain and place on top of vegetables, garnishing with fresh salsa verde.

Cheese & Cracked Black Pepper Pasta

A simple pasta dish, this recipe is comprised of spaghetti that is topped off with a sprinkle of pecorino and black pepper. A simple dish perfect for those hot summer days when heavy sauces just won’t do. While any pasta will work well in this dish, Chef Beatty recommends spaghetti noodles and a high-quality pecorino for the perfect combination of texture and flavor.

Recipes by Chef Jon of Davanti Enoteca in Chicago.