The G&G staff loved the fusion of flavors in this incredibly easy recipe! Marinate Springer Mountain chicken thighs in a sweet-salty sauce including hoisin, Chinese five spice & honey. Bake to sticky, fragrant goodness, then slice & stuff into pillowy steamed bao buns. Top with quick-pickled carrots, cilantro, peanuts and a drizzle of sriracha mayo. Serve alongside a light & refreshing bok choy slaw.

Pasta perfection doesn't get any easier than this! Pan-sear Blue Circle salmon fillets to crispy-skinned perfection. Whip up a verdant, veggie-packed pesto including local arugula, spinach, herbs, sunflower seeds, lemon & pecorino romano cheese. Toss it together with cavatappi pasta and a pat of butter to coat. Plate salmon on top of the pasta then drizzle with reserved pesto to finish.

You're sure to love the alluring flavors and tongue-tingling spice of harissa that transforms this comforting dish! Form Springer Mountain ground chicken into meatballs then simmer in a tomato sauce with harissa, coriander & aromatics. Serve meatballs over tender orzo tossed with fresh English peas, artichoke hearts, parsley & mint, then garnish with a dollop of crema made with feta & Southern Swiss Dairy cream.

This luxurious galette recipe couldn't be any easier! Cook down spring leeks along with local cremini & oyster mushrooms, deglazing the pan with a splash of white wine. Let cool then combine with mascarpone, fontina & parmesan flecked with fresh thyme. Spread onto a puff pastry sheet then bake to fragrant, golden brown goodness. Top with a heap of local greens tossed lightly in a sherry vinaigrette.

(Plant-Based: Vegetarian) 

Please the whole family with this recipe full of delightful flavors and generous helping of veggies. Pan sear tender, juicy pork chops, then top them with a light cream sauce including punchy whole grain mustard. Toss baby red skin potatoes, asparagus & local spring onion with fragrant rosemary & garlic, then roast for a colorful side dish featuring our favorite spring veggies!

You'll love this veggie take on a classic Spanish paella that's filled to the brim with spring favorites like sweet peas & Fallaw Farms asparagus! Simmer arborio rice in veggie broth seasoned with smoked paprika & saffron for a gorgeous golden hue. Let veggies cook until just tender, then top with a zesty caper-herb salad.

(Plant-Based: Vegan)

Here's a deliciously simple recipe that highlights some of our favorite spring veggies. Sear Springer Mountain chicken breasts seasoned with a smoky blend of coriander & cumin. Serve with sautéed snap peas, Fallaw Farms asparagus & vibrant fresno chile alongside flavorful Mexican rice. Garnish with a sprinkle of crumbled queso fresco & lemon wedges.

The G&G staff loved the fusion of flavors in this incredibly easy recipe! Marinate Farmers & Fishermen pork bulgogi in a sweet-salty sauce including hoisin, Chinese five spice & honey. Bake to sticky, fragrant goodness, then slice & stuff into pillowy steamed bao buns. Top with quick-pickled carrots, cilantro, peanuts and a drizzle of sriracha mayo. Serve alongside a light & refreshing bok choy slaw.

Pasta perfection doesn't get any easier than this! Pan-sear Sea Pearl Gulf shrimp to plump perfection. Whip up a verdant, veggie-packed pesto including local arugula, spinach, herbs, sunflower seeds, lemon & pecorino romano cheese. Toss it together with cavatappi pasta and a pat of butter to coat. Plate shrimp on top of the pasta then drizzle with reserved pesto to finish.

Everyone at the table is sure to love this flavor bomb of a recipe! Sear Blue Circle salmon fillets for crispy skin, then brush with a herby, lemony sauce and pop 'em in the oven to finish. Serve with russet potato wedges tossed in a lip-smacking good Caesar dressing and garlicky roasted broccoli from Miles Berry Farm.

If you're daunted by the idea of making classic Mexican birria at home, our consomé recipe is a snap to make, and combined with Piedmont BBQ's buttermilk-brined pulled chicken, it really couldn't be easier! Dip corn tortillas in your smoky guajillo chile consomé, sprinkle with Monterey jack, cilantro & chicken, then pan fry to golden perfection. Serve with more sauce for dipping and enjoy with a lime-dressed black bean & pepper salad.