Crookneck Squash with Scallions from Vegetarian Cooking for Everyone by Deborah Madison 

Here's a great way to use up some of that summer squash and scallions piled up in your fridge! 

2 lbs crookneck squash (or summer squash/zucchini)

2 tbs olive oil, butter, or a mixture 

8 scallions, including some of the greens, thinly sliced

salt and freshly milled pepper

Halve the squash lengthwise and leave whole if very small or if larger slice into 1/2 inch thick rounds or diagonals.  Heat the oil in a wide skillet, add the squash, and saute over high heat until lightly colored around the edges, about 4 minutes. Add the scallions and 2 tbs water, then lower the heat, cover and cook until the squash is fully tender, 6 to 7 minutes.  Season with salt and pepper to taste.  

Risotto with Scallions, Lemon, and Basil also from Vegetarian Cooking for Everyone by Debora Madison 

OK, and here's one for those of you who have A LOT of scallions piled up, as well as a lot of time on your hands :) :

4 bunches scallions, including a few inches of the greens 

3 tbs butter 

salt and freshly milled pepper 

5 1/2 to 6 1/2 cups veggie or chicken stock 

1/3 cup finely diced shallot or white onion 

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup cream or creme fraiche 

1 cup finely chopped parsley 

4 thinly slivered basil leaves

2 tsp finely grated lemon zest 

1/3 cup freshly grated Parmesan

Trim and thinly slice the scallions. Cook them in 1 tbs of the butter until softened, 3 to 4 minutes, then season with salt and pepper and set aside. 

Have the stock simmering on the stove.  Melt the remaining butter in a wide pot. Add the shallot and cook over medium heat for 3 to 4 minutes, stirring frequently.  Add the rice, stir to coat the grains, and cook for 1 minute.  Add the wine and simmer until it's absorbed.  Add 2 cups stock, cover, and cook at a lively simmer until it's absorbed.  Begin adding the rest in 1/2-cup increments, stirring constantly until each addition is absorbed before adding the next.  When the rice is nearly finished cooking, stir in the scallions and cream and cook for 1 minute.  Add the parsley, basil, and lemon zest.  Taste for salt, season with pepper, and serve with a dusting of cheese. 

OK, so chard is a Farmer Favorite, and it's very easy to prepare.  Keep in mind that it cooks down much like spinach, so a big bunch can go fast.  It can be used almost interchangeably with spinach, especially in cooked preparations.  I'm not a big fan of it raw, though I know some people who eat it in their salad.  The simplest thing to do is probably just to saute with butter or olive oil and some onion or garlic.  It's also amazing with bacon, or cooked in bacon fat.  My favorite thing to do with it is something called "Eggs in a Nest".  There are many versions of eggs in a nest, my favorite is pretty simple: 

Eggs in a Nest from the brain of Farmer Alissa

(Serves two)

several scallions or half an onion, chopped into small rounds or pieces

1 bunch chard, washed and coarsely chopped. 

four eggs 

a bit of butter 

a bit of olive oil 

salt and pepper

Remove chard stems from leaves and chop into small pieces.  Saute the stems and scallions in the olive oil in a large caste iron or comparable pan with a lid, until the scallions are tender.  The stems will likely not become tender, but they'll soften a bit.  Add the chard, stirring it for 30 seconds or so, letting it wilt a little.  Create a hole in the middle of the chard (this is your "nest") and put the butter in the hole, then crack the eggs into the nest.  Put the lid on the pan and ignore for 3 or 4 minutes.  Season with salt and pepper.  Serve with rice, toast, or perhaps some type of breakfast meat if that's more your style. 

Marinated Chard from The Art of Simple Food by Alice Waters 

3 to 4 servings 

Wash: 

1 bunch (about 12 ounces) of chard 

One at a time, grasp the stems in one hand and strip the leaves off with the other.  Reserve the stems for another use, such as a gratin.) Cut the leaves into 2-inch pieces. 
Heat a heavy saute pan or skillet over medium-high heat. Pour in: 

1 tablespoon olive oil 

Add the chopped greens and sprinkle with: 

salt 

Cook, stirring often, until the greens are tender, about 5 minutes. The residual water clinging to the leaves from washing is usually enough to keep them moist; if not, add a splash of water during the cooking.  Remove the greens from the pan and let cool. Squeeze out any excess moisture and transfer to a bowl.  Dress with: 

1 tbs olive oil 

1 garlic clove, chopped fine

a squeeze of lemon juice

a pinch of dried chile flakes 

Taste, adjust seasoning, and serve. 

Baked Sliced Onions from The Art of Simple Food by Alice Waters 

Peel firm, juicy onions and slice them cross-wise 1/4 inch thick.  Figure 2 to 3 slices per person.  Brush a baking sheet with olive oil and place the onion slices on it in a single layer.  Season the slices with salt and turn them over. Brush the exposed sides of the onions with more oil, season with salt, and bake them in a 375 degree oven for 30 minutes or until tender and browned on their undersides.  Serve the onions as is, or marinate them in a spoonful or two of vinaigrette.  These are good warm as a side vegetable and at room temperature as part of a salad or antipasto plate.