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

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.