Top Chefs Tell What Goodies They Can’t Wait to Stuff, Pickle, Slice and Sauté This Summer

Recipes from Marcie Turney, Chip Roman, Sheri Waide and Josh Lawler

Chef Sheri Waide, Southwark, Queen Village


Ingredients she’s most looking forward to using: Peaches and Birchrun Hills Farm cream cheese: “We love Sue Miller’s cheese.”
How she’ll use them: “In a grilled-peach salad we run every summer.”
Favorite markets: “When Kip and I had more time to spend in the markets in the city, we always loved the one on Passyunk between South and Bainbridge. Livingood always has amazing beef and organic produce, and Sam Councylman always has some new, or forgotten, interesting vegetable or fruit, plus a great story. We used to pick up the bulk of our produce for the restaurant from Riner Farms there. For a small market, it has everything you could want.”

Grilled Peach Salad
Serves 4 to 6
Honey-sherry vinaigrette:
¼ c. sherry vinegar
¼ c. local honey
1 tsp. Dijon mustard
1 Tbsp. chopped mint
¾ c. grapeseed oil
Salt and black pepper 3 whole peaches, preferably a bit firm
½ large red onion or 1 small onion
4 Tbsp. Birchrun cream cheese
4 c. greens of your choice

Mix vinaigrette ingredients and set aside. Slice onion into ½-inch rings and segment peaches into 6 or 7 pieces each. Toss peach slices and onions in oil and salt and pepper and grill; the onions should have a nice char, and the peaches just need a light grilling on each side. Place cream cheese in a mixing bowl and drizzle with some of the vinaigrette; you may not need all of it, so start with a small amount. Place onions and peaches atop the cheese while hot. Add the greens and toss.