Welcome back to our semi-weekly column, Market Fresh, in which we take a look at one ingredient that's showing up in the city's Greenmarkets right now and tell you what to do with it. Last week, we experimented with sunchokes, and this week, we have a very special double-ingredient feature, using both Swiss chard and rhubarb. more ›

If you're wandering what to do with the rhubarb that's starting to appear in stores lately, try pairing it with these shortbread cookies filled with nicoise olives. Alternating sips of rhubarb soup with crumbly, salty bites of olive cookies is a wonderful way to start a spring meal. Recipe after the jump. more ›