By Sandy Lawler, chef and manager of the Baltimore Farmers' Market & Bazaar

I’m all about ease in the kitchen, especially in summer! Fresh salads and frittatas are all readily available and easily prepared! When storing your bulb and root vegetables, cut off the greens and store separately in the fridge.

Swiss Chard Frittata
A frittata is an Italian egg dish which makes a fast and delicious summer meal. Serve it with a crusty loaf of bread, and maybe some sliced tomatoes and fresh herbs drizzled with olive oil.

1 bunch of Swiss Chard rinsed well and sliced, keeping the beautiful colored thick parts of the stalks separate.
1 medium Garlic Clove crushed and diced
6 Eggs
Olive Oil
Salt and Pepper to taste

Heat a 9-10” sauté pan (with a heat-proof handle) and put 2 tablespoons of olive oil in to coat. Add the Swiss Chard stems first and cook for a minute or two over medium heat. As the stems start to cook, incorporate the garlic, then add the leaves with a light sprinkling of salt and pepper. Toss and cook until just wilted. Remove pan from heat and let come to room temperature.

Beat the eggs until frothy and blend in the cooled Swiss Chard.
Heat your pan and add 2 tablespoons of olive oil. Pour in the egg mixture and cook slowly over medium heat for about 5 minutes until the edges look golden brown. At this point there are 2 options, one is to turn on your broiler and finish cooking under it, or flip the frittata and finish cooking.
Serves 2-3