Pat Sheerin

From soup blended with summer squash and curry power to a charred flatbread topped with spicy chorizo or farro salad with ginger vinaigrette, these recipes highlight the stone fruit's savory side.

Scott Phillips Servings: 6 to 8 Spicy and salty and savory, these are not your mother’s Brussels sprouts. You may have to stop at the Asian market for a couple of the ingredients, but the recipe itself couldn’t be easier and takes all of about 5 minutes to make if you use a food processor fitted with a slicing disk to shred the sprouts. Ingredients 3 Tbs. olive oil 1-1/2 lb. Brussels sprouts, trimmed and thinly sliced (about 7 cups) Kosher salt 1/2 cup smoked almonds, coarsely chopped 1-1/2 Tbs.