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 Terence Feury, Fork, Old City

Ingredients he’s most looking forward to using: Tomatoes and peaches.
How he’ll use peaches: In a salad. He slices underripe peaches—“So this is good for early in the season”—and tosses them with cilantro, toasted almonds, and a dressing made from almond oil and red verjus.
Favorite markets: For home, West Chester Farmer’s Market. For work, “If we run out of something, we go to the one on Headhouse Square.”

White Peach Salad with Almonds and Cilantro
Serves 4

2 firm or slightly underripe white peaches
¼ cup toasted marcona almonds, chopped
½ cup cilantro leaves
1 jalapeño pepper, very thinly sliced (optional)
1 shallot, minced
2 T. red verjus
2 T. almond oil
Sea salt

Finely julienne the peaches at the last minute and toss with the rest of the ingredients. Serve with grilled scallops as a light entrée, or add some tender baby lettuce and have as a first-course salad.

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