Every Saturday I start off my farmers’ market shopping with a visit to the bean stall for fear that it might be my last chance to eat fresh limas or crowder peas ’till next year. However, since I still had some of last week’s produce to use up before launching into the fresh ingredients, I put the beans in the fridge and made up for lost time with several ingredient-interlocking recipes.

Leek and Swiss Chard Tart

A leek and swiss chard tart, but with an olive oil crust. Less work, but also no flakiness. I’m remain undecided about this one…

Eggplant, Swiss Chard, Mozzarella, and Sun Dried Tomato Stromboli

The dough is via the King Arthur Flour Company, but the filling is courtesy the leftover roasted eggplant, mozz, swiss chard, and sun dried tomatoes in my fridge. Always amazed at how a fresh wrapping makes for an exciting new meal.

Leek, Butternut Squash and Potato Soup

Too pressed for time to peel a squash at this point, I cheated and used a couple of sweet potatoes to make this soup. No one complained.