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Monday June 8th, 2015

General Muir's Pork Chop with Succotash & Board Sauce see more

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

Shrimp Po-Boy with Cabbage Slaw, Buttermilk Remoulade & Zucchini Sticks see more

This Creole classic is rich in flavor! Saute seasoned shrimp and serve on H&F bread, topped with a crisp cabbage slaw tossed in a buttermilk dressing. Doux South's Angry Cukes are the perfect topping to this Louisana classic. Roasted zucchini sticks are a light & refreshing side.

Almond Crusted Chicken with Greens & Peaches in a Citrus Vinaigrette see more

Serve almond crusted chicken on a bed of wilted summertime greens & herbed orzo. Perfectly garnish your new favorite dish with juicy, sliced peaches and a citrusy vinaigrette.

Duck Boudin Sausage over Creamy Cajun Grits with Peach Slaw see more

Stuffed with veggies, White Oak Pastures duck & rice, these sausages from Pine Street Market are a cajun staple. Serve them over ultra creamy cajun grits and cool it down with a fresh peach slaw.

Chicken Ramen with Snap Peas, Bok Choy & a Poached Egg see more

Chef George at Makan is cooking a 3 day chicken broth just for you! You'll load it up with artisan ramen noodles, crisp snap peas, savory shiitake mushrooms & hearty bok choy then top it with a poached egg and herbs to create your own ramen masterpiece.

Monday June 1st, 2015

Pork Burgers with Ginger Peach Ketchup, Greens & Crisp Snap Peas see more

Red Earth Organics Farm ground pork gets seasoned with fresh herbs then topped with a homemade ginger peach ketchup featuring Ginger Ale from Georgia's own Verdant Kitchen. Served on a freshly baked H&F bun, this is sure to be a new favorite burger. Spiced up snap peas are baked for a delicious, crispy side.

Herb Crusted White Fish with Roasted Tomatoes & Quinoa Pilaf see more

Mild & flaky white fish is crusted with a classic gremolata consisting of parsley, garlic, breadcrumbs and lemon zest then baked. Pair with oven roasted tomatoes and serve over a bed of herbed quinoa for what will surely become a new weeknight favorite.

Squash Blossom Stuffed Pasta with Arugula & Seared Peach Salad see more

We're making it easy for you to enjoy the delicate & slightly floral flavor of squash blossoms! This elegantly spring-encompassing stuffed pasta from our friends at Storico Fresco is perfect alongside a fresh arugula salad topped with perfectly ripened, seared peaches with crumbled Caly Road goat cheese & almonds. 

Thai Chicken with shiitake mushrooms & greens in coconut broth see more

You'll love the flavor of seared chicken thighs in a Thai-inspired broth of ginger, lime & spices. Tossed with hearty shiitake mushrooms & fresh sauteed greens, this dish is sure to become an instant favorite!

 

Email us to substitute chicken breasts.

General Muir's Pork Chop with Succotash & Board Sauce see more

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

Tuesday May 26th, 2015

Smoked Salt Pork Chops with Tomato Jam & Arugula Potato Salad see more

Riverview Farms pork chops are seasoned with 3 Porch Farms' Smoked Sea Slat & Shiitake then smothered in a homemade tomato jam. Served over a flavorful arugula potato salad, this meal is sure to be a hit!

Roasted Red Pepper Chicken with Lemon Thyme Squash & Polenta see more

Pan-seared White Oaks chicken breasts and sauteed lemon thyme zucchini are joyfully accompanied by a creamy polenta. Top it all off with a delicious sauce featuring Emily G's Red Pepper Jam!

Beef Brisket Tacos with Field Peas, Peaches & Feta see more

Tender beef brisket from our friends at Pine Street Market is wrapped in corn tortillas and served with a slaw of arugula, Caly Road feta cheese, peaches & field peas. This is a great meal for Taco Tuesday! Or Taco Monday, or Wednesday, or...

Zucchini Vichyssoise with Tomato & Spinach Sandwich on Ciabatta see more

Celebrate fresh flavors by crafting an easy, yet classic vichyssoise soup and pairing it with the season's first tomato & spinach sandwich on H&F bread with herbed mayo.

Seafood Paella with Shrimp, Zucchini & Spanish Rice see more

Let Restaurant Eugene be your sous chef! Whip up your own paella de marisco, or seafood paella & enjoy this enduring Spanish dish of shrimp, calamari, rice, fresh tomatoes & zucchini.

Monday May 18th, 2015

St. Cecilia's Charred Octopus with Sun Dried Tomato Pesto & White Bean Arugula Salad see more

We're celebrating Be The Chef's 1 year anniversary with our very first Be The Chef meal: St. Cecilia's infamous Charred Octopus. In what the AJC calls a "textural marvel," octopus is poached in red wine then you easily pan sear it for a crispy-on-the-outside, tender-on-the-inside masterpiece! Enjoy the octopus over a bed of mixed beans and arugula drizzled with a sun dried tomato pesto. Fresh foccacia bread from H&F Bread makes the perfect pairing.  

Pork Lo Mein with Mushrooms, Peppers & Baby Greens see more

We're excited to serve up another Kid-Approved Family Dinner-this time from Chef Nick Melvin! Celebrate family & save $8 on a 4 person meal! Enjoy this classic Chinese dish featuring Orchard Valley mushrooms, baby greens and green onions in a zesty chili sauce over lo mein noodles.  Top it with crispy pulled pork from Pine Street market and a garnish of sesame seeds. You'll never need takeout again with this delicious recipe!

Peach & Bacon Pizza with Goat Cheese & Rosemary see more

Something to please your sweet and salty side - S&J's perfectly crisp crust is topped with the season's first peaches and bacon. You'll love it sprinkled with fresh rosemary & creamy goat cheese from Caly Road Creamery.

White Almond Chicken with Fennel Peppered Peaches & Couscous see more

Pan-seared White Oaks chicken breasts are smothered in a romesco sauce comprised of almonds, fennel, and mint and served on a bed of couscous. Juicy, spiced peaches make the perfect topping for this Spanish-inspired, spring-flavored dish!

Lamb Crepinettes with Mint Pesto & Pecan Carrot Salad see more

Try something new with these crepinettes from Pine Street Market, a traditional french dish. These meaty patties are made from a savory blend of lamb, spices & herbs. You’ll top them with a freshly made mint pesto and serve over a refreshing carrot & pecan salad.

Monday May 11th, 2015

Lemony Shrimp & spring veggie saute over creamy polenta see more

Don't miss out on these elegant spring flavors! Sweet Savannah shrimp from Russo's are sauteed with mushrooms, radishes & sugar snap peas in a white wine & lemon sauce. Serve shrimp & veggies over a bed of creamy polenta, garnished with lemon zest & fresh herbs. 

Aria's Pan Seared Trout in a Green Garlic Broth with Butter Beans & Potatoes see more

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Spiced Lamb Steak Pita With Arugula, Radish, Feta & Minted Yogurt see more

Enjoy a vacation to the Mediterranean during dinner this week!  Cook Pine Street Market's brined lamb steak to juicy perfection, then slice and stuff into a soft pita from H&F.  Whip up an easy mint tzatziki dressing for fresh radishes & carrots. Top it all of with Caly Road Creamery feta cheese.

Bacon Stuffed Chicken With Goat Cheese, Herb Salad & Cornbread see more

Bacon jam-need we say more? White Oak Pastures' chicken breasts are stuffed with a delectable mixture of goat cheese & Pine Street Market's infamous bacon jam then dusted with a panko crust.  Serve it over a fresh salad of arugula and herbs with a dressing featuring Doux South's dill mustard.

Sorrel & Fava Pasta with Spinach, Goat Cheese & Strawberry Salad see more

Chef Mike is preparing a spring tortelli pasta stuffed with fresh sorrel, fava beans & robiola cheese. You'll toss it with a hazelnut butter sauce and pair it with a salad of hearty spinach, sweet strawberries and savory goat cheese for a quick and easy meal.

Monday May 4th, 2015

Walnut Pesto Fettucine with Arugula, Radish & Asparagus Salad see more

You'll prepare a homemade walnut pesto to top fettuccine from Storico Fresco with fresh arugula. A refreshing salad of beautiful radishes, fresh lettuce and crisp asparagus compliment the creamy pasta perfectly.  

Crisp Chicken with Minted English Pea Sauce & Herbed Barley see more

Juicy chicken breasts from White Oak Pastures are pan seared and smothered in a fresh minted pea sauce. This is served over herbed barley and garnished with fresh parmesan.

Herb Brined Pork Chop with Banner Butter, Roasted Asparagus & Potatoes see more

You'll love this classic take on meat and potatoes. After searing this herb brined pork chop from our friends at Pine Street market, you'll bake it to juicy, delicious perfection.  Roast potatoes and asparagus to complete a super satisfying meal!

Aria's Pan Seared Trout in a Green Garlic Broth with Butter Beans & Potatoes see more

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Slow Roasted Pork Shoulder with Guajillo Salsa & Cilantro Lime Rice see more

Celebrate Cinco de Mayo with this festive dish! You'll enjoy slow roasted pork shoulder topped with salsa showcasing the spicy sweet qualities of guajillo peppers-a flavor that permeates mexican cuisine!  Freshly flavor rice with cilantro and lime for a perfect pairing.

Monday April 27th, 2015

Veggie Enchiladas with Black Beans & Cilantro Lime Quinoa see more

Enjoy a taste of Georgia springtime with a Mexican twist. Our friends at Zocalo are stuffing these enchiladas with fresh spring veggies. You’ll simply pop them in the oven and top them with a salsa roja for an easy and delicious meal. On the side, you’ll love cilantro tossed with lime juice and hearty black beans.

Baked Coconut Shrimp with Soba Noodles, Green Beans & Peanut Sauce see more

These crispy shrimp are rolled in a light panko and coconut breading before baking. Diners of all ages will love the soba noodles tossed with fresh green beans & an easy, delicious peanut sauce. Enjoy with a refreshing greek yogurt dipping on the side.

Lemon Chicken with Sauteed Spinach, Mushrooms & Orzo see more

In this classic dish, White Oak Pastures chicken breasts get a light breading and are pan seared to a crispy perfection. The chicken is served on a bed of sauteed mushrooms & parmesan orzo then topped with a savory lemon butter sauce with tomatoes & capers.

Chai Pani's Sloppy Jai with Spiced Lamb & Cumin Lime Salad see more

From the popular new Atlanta Chef’s Table cookbook by Kate Parham Kordsmeir and our very own Garnish & Gather photographer, Heidi Geldhauser, this isn’t your ordinary sloppy Joe! In fact, it’s a Sloppy Jai, a zesty Indian take on the classic sandwich from Chef Daniel Peach at Chai Pani. You’ll love the lamb in a spicy glaze with a cumin lime salad on the side.

Herbed Lamb Chops with Asparagus & Mushroom Farro see more

Farro mixed with tender asparagus and mushrooms serve as the perfect bed for pan seared lamb t-bone chops. All this is drizzled with a fresh herb sauce for an elegant & easy dinner.

Monday April 20th, 2015

No 246 Green Garlic Pasta with Sausage, Mushrooms & Spinach see more

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

Fontina Roasted Chicken with Country Ham & Lemon Turnips see more

Enjoy this unique deconstructed chicken cordon bleu from James Beard Award Winning Chef Cynthia Graubart, co-author of Mastering the Art of Southern Cooking. Chicken breasts are topped with Wright Dairy fontina cheese and country ham from Pine Street Market then roasted to perfection. On the side, baked turnips are tossed with spices and lemon.

Stuffed Portobellos with Chorizo, Greens & Creamy Polenta see more

Flavorful chorizo sausage from the Pine Street Market serves as the perfect stuffing to hearty portobellos from Orchard Valley Mushrooms. A delicious side of Riverview Farm's polenta is seasoned with pecorino romano cheese & fresh herbs then finished with greens.

Asparagus & Mushroom Crepes with Ricotta & Goat Cheese Crema see more

Be transported to France when you enjoy these savory crepes bursting with fresh asparagus, mushrooms & ricotta cheese then topped with a refreshing goat cheese crema.

Bistro Mussels with Frisee Salad, Poached Egg & Parmesan Crostinis see more

Chef Russell at restaurant eugene is preparing a special batch of mussels in a white wine sauce just for G&G home cooks. On the side, a frisee salad gets a creamy dressing and is topped with a poached egg. You'll sop up all the delicious sauce with parmesan crostinis, made from fresh H&F bread.

Monday April 13th, 2015

Chicken Confit with Rosemary Braised White Beans & Greens see more

Let Chef Rusty at Pine Street Market be your sous chef. He is slow cooking a savory fall-off-the-bone chicken confit just for you. You’ll simply pop it in the oven and braise white beans with rosemary and fresh greens to have dinner on the table in just 15 minutes.

Pecan-Herb Crusted Trout with Roasted Asparagus & Lemon Pea Puree see more

North Georgia Trout are crusted with an herbed pecan mixture then baked to a crispy perfection. On the side, the season’s first aspargus is roasted and served over peas pureed with parmesan and lemon.

Kimchi Fried Rice with English Peas & Poached Eggs see more

This classic veggie fried rice gets a gourmet local twist with Simply Seoul’s artisan kimchi. Top it with a poached farm egg and fresh cilantro and find your new favorite way to prepare fried rice!

No 246 Green Garlic Pasta with Sausage, Mushrooms & Spinach see more

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

Bacon Calzone with Ricotta, Mozzarella, Mushrooms & Garlic Greens see more

S&J Pizza’s crispy crust is stuffed with Pine Street Market bacon, sautéed mushrooms and garlicky greens. With a combination of ricotta & fresh mozzarella from Orobianco, and a dipping sauce from S&J, this calzone is sure to be a new favorite!

Monday April 6th, 2015

Makan's Beef Brisket Ramen with English Peas, Greens & Poached Eggs see more

Ramen is back! This time Chef George from Makan has perfected a 4 day pork & beef broth with a soy glaze. You'll love the slow-cooked beef brisket with spring peas, fresh greens and perfectly poached farm eggs. Featuring artisan ramen noodles from Sun Noodle and garnished with Doux South Angry Cukes, you'll see why it was a favorite at this year's Ramen Fest.

BLT Hot Dogs with Caraway Remoulade Slaw & Potato Hash see more

These aren't your average hot dogs! You'll love the beef & pork franks from Pine Street Market on a freshly baked H&F bun, topped with a slaw made from Doux South Drunken Tomatoes, smoked bacon and fresh veggies. On the side, potatoes mix with carrots in a mustard sauce to make a delicious hash.  

Balsamic Glazed Chicken with strawberry jalapeƱo salsa, basmati rice & peanuts see more

Our founder Emily loves to celebrate the return of Spring with this refreshing & savory dish featuring the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries & jalapeno peppers. Serve it all over fluffy basmati rice, garnished with peanuts.

Berry-Chicken & Spring Farro with greens, ramps, strawberries & vinaigrette see more

The signs of spring are all around us! Enjoy local greens topped with hearty farro & quick-pickled Abundant Harvest ramps & Red Earth Organic Farm strawberries. You'll love the combination of these flavors topped with tender, pan-seared Springer Mountain chicken breasts. Toss it all with a tangy homemade vinaigrette, fresh mint & parmesan cheese. 

Lemon Butter Flounder over Rice Pilaf with Greens see more

Flounder cooks in a lemon butter sauce with fresh cilantro then tops a spiced veggie rice pialf with wilted greens. A garnish of cashews adds just a bit of crunch to this refreshing meal.