A couple new variations on some familiar vegetables this week. First up we have Yukon Gold potatoes, which are a pretty ubiquitous variety and have been around a long time. They are characterized by their thin, pale yellow skin and golden flesh, and you can do pretty much anything with them taters. Second, we have Cipollini onions, which look like little flying saucers. These onions have thin skin, translucent flesh, and a lot more sugar in them than your typical white or yellow onion so they're perfect for roasting or caramelizing on the stove or in the oven. Other than that, you've got your standard Stocky Red roasting peppers, a head of red leaf lettuce, and a bunch of cilantro. Enjoy!!