1. Adirondack Blue Potato & Roasted Garlic Hash Ingredients: Adirondack Blue Potatoes, Yellow Onion (Calibra), Garlic (Music) Dice the potatoes and onion. Toss with olive oil, minced garlic, salt, pepper, and smoked paprika. Roast at 425°F for 30–35 minutes, stirring halfway through. Serve with eggs for breakfast or as a hearty side dish. 2. Summer Lettuce & Tomato Salad Ingredients: Summer Crisp Lettuce (Gordini), Greenhouse Slicer Tomatoes (BHN-589), Yellow Onion (Calibra)

1. Roasted Potato & Eggplant Skillet Ingredients: Yellow Potatoes (Natascha), Eggplant Mix (Thanos/Annina), White Onion (Sierra Blanca) Dice the potatoes, eggplant, and onion into bite-sized pieces. Toss with olive oil, garlic, salt, pepper, and Italian seasoning. Roast at 425°F for 30–35 minutes, stirring halfway through. Serve as a hearty side dish or breakfast hash. 2. Batavian Garden Salad Ingredients: Batavian Lettuce (Muir), Yellow Roma Tomatoes (Sunrise Sauce), Cherry

1. Thai Basil Garden Salad Ingredients: Summer Crisp Lettuce (Fusion), Heirloom Tomatoes (GinFiz/Dr. Wyche's Yellow), Cucumbers (Gateway), Thai Basil (Queen Thai Siam) Tear lettuce into bite-sized pieces. Slice tomatoes and cucumbers. Tear fresh Thai basil leaves over the salad. Drizzle with olive oil, rice vinegar, salt, and black pepper. Toss gently and serve immediately. 2. Cucumber & Carrot Thai Slaw Ingredients: Cucumbers (Gateway), Carrots (Dragon), Red Onion (Cabernet)

1. Summer Garden Chopped Salad Ingredients: Summer Crisp Lettuce (Fusion), Cucumbers (Katrina), Greenhouse Slicer Tomatoes (Estiva), Red Onion (Cabernet) Chop lettuce into bite-sized pieces. Dice cucumbers and tomatoes. Thinly slice the red onion. Toss with olive oil, red wine vinegar, salt, and black pepper. Serve chilled. 2. Roasted Adirondack Blue Potatoes with Lime Basil Ingredients: Potatoes (Adirondack Blue), Lime Basil, Red Onion (Cabernet) Cut potatoes into wedges. To