1. Purple Broccoli & Garlic Sauté with Swiss Chard Ingredients:  Broccoli (Purple Magic), Swiss Chard (Bright Lights), Garlic (Music), Leeks (Biker) Slice leeks and sauté in olive oil until soft. Add minced garlic and cook 30 seconds. Add broccoli florets and cook until crisp-tender. Stir in chopped Swiss chard and cook until just wilted. Season with salt, pepper, and lemon. 2. Savoy Cabbage & Sweet Potato Skillet Ingredients:  Sweet Potatoes (Covington), Savoy Cabbage (Famos

1. Oakleaf & Tatsoi Ginger Salad Ingredients:  Oakleaf Lettuce (Bauer), Tatsoi (Koji), Green Onions (Deep Purple), Carrots, Garlic (Music) Chop oakleaf and tatsoi. Shred carrots and thinly slice green onions. Whisk dressing: grated garlic, soy sauce, rice vinegar, honey, and olive oil. Toss everything together just before serving. 2. Haku Cabbage & Baby Kale Stir-Fry Ingredients:  Chinese Cabbage (Haku), Baby Kale (Kalebration Mix), Garlic (Music), Carrots Slice Haku cabbage

1. Sweet Potato & Kale Power Bowl Ingredients:  Sweet Potatoes (Covington), Dino Kale (Mamba), Parsley, Green Onions (Deep Purple) Roast cubed sweet potatoes with olive oil, salt, and pepper at 400°F for 25 minutes. Sauté chopped kale until just tender. Combine with roasted sweet potatoes, sprinkle chopped parsley and sliced green onions on top. Drizzle with lemon-tahini or balsamic dressing. 2. Red Butter Lettuce & Cabbage Crunch Salad Ingredients:  Salanova Red Butter Lettu

1. Sweet Potato & Swiss Chard Warm Salad Ingredients:  Sweet Potatoes (Covington), Swiss Chard (Bright Lights), Parsley, Habanada Snack Peppers Cube sweet potatoes and roast with olive oil, salt, and pepper at 400°F for 25–30 minutes. Sauté chopped chard and sliced habanada peppers in olive oil until tender. Toss with roasted sweet potatoes and chopped parsley. Serve warm as a side or light main dish. 2. Collard & Cabbage Stir-Fry with Sweet Potatoes Ingredients:  Collard Gre