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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 bacon-tomato slaw & corn on the cobb see more

Hot diggity dog, y'all! These mouthwatering dogs from The Spotted Trotter are perfect for cooking out on the 4th! Serve them on a toasted The General Muir Bread bun, topped with a slaw made from vine-ripened tomato, Pine Street Market bacon & shredded cabbage tossed in a light, creamy dressing with celery seed. On the side, nothing says summer like the season's first corn on the cob!  

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

Our founder Emily loves to celebrate the return of Spring with this refreshing & savory dish featuring some of 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, Rodgers Greens & Roots scallions & jalapeno peppers. Serve it all over fluffy yellow rice, garnished with peanuts.

Strawberry Chicken Bowl with farro, greens, mint & homemade vinaigrette see more

The signs of spring are all around us! Enjoy local greens topped with hearty farro & quick-pickled Watsonia Farm strawberries and Rogers Greens & Root's scallions. You'll love the combination of these flavors topped with tender, pan-seared Springer Mountain chicken breasts dusted with smoky spices. 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.

Monday March 30th, 2015

Fish Tacos with Kale & Cabbage Slaw & Lime Cilantro Barley see more

Our favorite fish tacos are back! White flaky fish are baked in an ancho chili & lime marinade then topped with a creamy kale & cabbage slaw, made from Atlanta Fresh Greek Yogurt. On the side, barley gets a boost with fresh lime & cilantro. 

Maple Glazed Smoked Pork with Root Veggie Hash & Herbed Yogurt see more

You asked for it, so we brought back this delicious dish from Chef Tyler Williams. Enjoy savory smoked pork from Pine Street Market with a sweet glaze of maple syrup. On the side, fresh root vegetables mix to make a delicious hash. Top it all off with an herbed yogurt.

Lime Marinated Chicken over Cabbage & Carrot Slaw see more

This refreshing salad is a perfect way to welcome the crisp Spring weather! Juicy chicken breasts from White Oak Pastures are marinated in a lime dressing then seared to perfection and served over a salad made from cabbage, radish, carrot & fresh herbs. 

Goat Cheese & Lemon Pizza with Broccoli & Drunken Tomatoes see more

You'll love the bold flavors of broccoli & Doux South Drunken Tomatoes sprinkled with sweet goat cheese and lemon zest on S&J Pizza dough. Forget what you thought you loved about pizza - this is sure to be a new favorite!

Herbed Chicken Meatballs with Tomato Gravy over Fettuccine see more

Chef Julia Leroy transforms a classic spaghetti & meatballs into a local delight. You'll love the juicy chicken meatballs with a touch herbs and olives. Top it with a hearty tomato gravy over handmade fettuccine from Storico Fresco.

Monday March 23rd, 2015

Coffee Rubbed Pork Chops with smashed sweet potatoes & sauteed greens see more

Back by popular demand & bursting with flavor! Juicy Riverview Farm pork chops are rubbed with G&G's own blend of Octane coffee, cardamom, cinnamon & more, then pan-seared to lock in all that great flavor. Serve with garlic-sauteed chard & smashed Red Earth Organic Farm sweet potatoes seasoned with a touch of honey & just the right amount of spice!

Braised Fish in White Wine Sauce with Melted Leeks, Bok Choy, & Couscous see more

Atlantic caught mild Acadian Red Fish braises in a savory melted leek white wine sauce then tops roasted bok choy & radish over pearled couscous.

Chicken & Dumplings with Bacon, Carrot & Peas see more

Darby Farm's chicken thighs simmer in a savory sauce with Pine Street Market bacon, carrots & peas. You'll love how easy & delicious it is to make ultra fluffy dumplings to sit ontop.

 

E-mail us to sub in chicken breasts. 

Indian Veggie Saute with Lentils, Basmati Rice & Herbed Yogurt Sauce see more

Fresh Georgia veggies take a trip to the east as they simmer with mild indian spices and lentils. Served over basmati rice with a refreshing herbed yogurt sauce and topped wtih cashews.

Spice Brined Leg of Lamb with Mint Pesto over Mushroom Orzo see more

Chef Rusty at Pine Street Market is preparing a beautiful spice brined leg of lamb special for this G&G meal. Pan sear these juicy lamb steaks to perfection and top with homemade mint pesto. Enjoy savory sauteed mushrooms & orzo on the side.

Monday March 16th, 2015

Miller Union's Braised Oxtail with Carrot & Swede Mash see more

This recipe is a sneak peek at Chef Steven Satterfield's debut cookbook, Root To Leaf: A Southern Chef Cooks Through the Seasons. You'll get slow braised oxtail with all the flavors of slow cooking, to be served over a mash of carrot and rutabega, also known as swedish turnip. A light garnish of pickled beets from Miller Union and fresh horseradish is the perfect accent to this savory meal. Get ready to transform your kitchen into Miller Union! 

Available to order through 3/11/15

Lamb Meatballs with chickpea polenta & orange blossom carrots see more

Form ground lamb into meatballs with pine nuts & fresh mint for this delicious dish. You'll simply bake the meatballs and drizzle them with zesty harissa sauce. On the side, enjoy carrots delicately flavored with orange blossom water & make a quick 'polenta' from chickpea flour.

Grown Up Grilled Cheese with Sweet Onion Confit, Roasted Carrots & Aioli see more

This grilled cheese is truly gourmet. You'll layer Preserving Place's award winning Sweet Onion Confit with Sweet Grass Dairy's creamy Green Hill cheese between pieces of freshly baked H&F sourdough bread and pan sear it to an ooey-gooey perfection. Roasted carrots pair with a lemon aioli for a perfect side.

Chicken Coq Au Vin with Egg Noodles & Arugula Salad see more

Restaurant Eugene is preparing this classic french dish featuring chicken thighs braised in red wine. Serve it over Storico Fresco egg noodles with a refreshing arugula salad on the side.

St. Patty's Ham Steak with Mustard Braised Cabbage & Potatoes see more

Celebrate all things Irish with this St. Patty's inspired dish from Chef Jarrett Stieber. Juicy cuts of ham steak from Pine Street Market are pan seared and served on a bed of cabbage & potato braised in mustard and Guinness beer. On the side, freshly baked bread from H&F for sopping up all the tasty sauce. Sláinte!