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COLORADO SPRINGS, COLO. -- Fresh, fast and easy describe these delicious recipes featuring foods from your local farmer's market. 

Enjoy these menu ideas from our friend Chef Franco:

Watermelon salad

Ingredients

3/4 cup halved, thinly sliced red onion

1 tablespoon balsamic vinegar 

1 1/2 quarts seeded, cubed watermelon

3/4 cup crumbled feta cheese

1/2 cup pitted black olive halves

2 tablespoons olive oil

2 cucumbers

Directions

In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions ,. Drizzle olive oil and balsamic  over it all, and toss to blend.

Stuffed Eggplant

Ingredients

1 large eggplant

3 tablespoons extra-virgin olive oil, divided

1/2 pound ground beef

Salt and freshly ground black pepper

1 onion, small diced

1 red pepper, small diced

3 cloves garlic, minced

1/2 cup freshly chopped parsley leaves

1/2 cup freshly chopped basil leaves, chopped

1 1/4 cup grated Pecorino Romano, divided

1/4 cup bread crumbs

1 egg

2 chopped tomatoes

Directions

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.  Then mix all the other ing tighter make like a meat loaf and stuff in the center of the eggplant cook for twenty min and serve

Italian sausage hots and pots

Ingredients

6 (4 ounce) links sweet Italian sausage

2 tablespoons olive oil

1 lb roasted chili peppers

 1/2 red onion, sliced

 4 cloves garlic, minced

¼ lb sliced potatoes

Directions

 Grill and slice the sausage in olive oil cook the onions and garlic then add the sausage and chili peppers

And thin sliced potatoes

Peachy Peach Ice cream 

Ingredients

(1/2 stick) butter
 1 cup brown sugar
 1/2 teaspoon cinnamon
 4peaches, cut in half lengthwise,
-1/4 cup dark rum
 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a saute pan or skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves. then place peaches in the pan. When the peach sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the peaches out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.