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Yellow potatoes are best suited for cooked applications such as roasting, grilling, frying, mashing, sauteeing, and boiling. Extremely versatile, these potatoes can be boiled and mashed or used to make gratins, hash browns, and purees. They are also a popular potato choice for French fries. They pair well with cream, butter, garlic, bacon, cheese, fried and scrambled eggs, and herbs

Potato, Yukon, Size A, 50 lb

The green peppers are considered to be one of the most versatile culinary varieties and can be chopped into salsas, blended into hot sauces and marinades, diced into dips and guacamole, or cooked into jelly. The peppers can also be sliced into stews, soups, and chilis, baked into muffins and bread, chopped for ceviche, sprinkled over pizzas, or used as a topping over nachos and tacos.

Peppers, Jalapeno, #2, 38 lb

They are perfect for use in salsas, sauces, or even jams. Tomatillos tone down the hotness of chilies and are credited as the source of the "piquant" flavor in authentic Mexican cuisine. The slightly immature green fruits are used as the key ingredient for traditional salsa verde, which can be served with just about anything from enchiladas and quesadillas to fried chicken and more.

Tomatillos, Fresh, 10 lb

Most often eaten fresh in breakfast preparations, grapefruit may also be used in savory salads, baked dishes, or juiced into cocktails, vinaigrette or frozen desserts. The flesh and juice may also be cooked down into sauces, syrups and jams. Pair ruby grapefruit with tropical fruit, avocados, yogurt, root vegetables, fish, and fresh herbs.