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Monday August 7th, 2017

Barbecue Chicken with smoky pan-roasted okra & cheddar biscuits see more

You'll love this recipe that pays homage to Southern culinary traditions. Springer Mountain chicken breasts are seared, then simmered in a homemade barbecue sauce. Saute Crystal Organic Farm okra with a smoky spice blend. On the side, easily whip up some homemade cheddar biscuits featuring Wright's Dairy Red Hill Cheddar.

Sriracha-Coconut Shrimp over ginger rice with eggplant, tomato & lime see more

Wild-caught shrimp are marinated & simmered in a creamy coconut milk sauce with lime, cumin, turmeric, curry & just the right amount of sriracha. Serve it over with rice tossed with aromatic ginger, tender eggplant & flavorful tomato. Garnish with a sprinkle of toasted coconut & fresh cilantro.

Balsamic Glazed Pulled Pork with tuscan field pea-pepper saute & focaccia see more

Simmer Pine Street Market's slow-cooked, pulled pork with a savory balsamic sauce with just the right amount of spice. Serve it over a Tuscan-inspired saute of field peas, sweet peppers, tomatoes, thyme & dill. Soak up all that goodness with flavorful focaccia from The General Muir Bread.

Chevre Topped Chicken Breasts with goat cheese vinaigrette, roasted green beans & quinoa see more

Top pan-seared Springer Mountain chicken breasts with a homemade goat cheese vinaigrette made with Caly Road Creamery's chevre, herbs, honey & a hint of bright lemon. Roast verdant green beans then toss them with fresh tarragon. Serve it all over a bed of superfood quinoa.

Chorizo Carbonara over linguine with mushrooms, greens & poached egg see more

Emily loves this easy take on a fancy Italian classic! Make your own mouthwatering sauce with sauteed Pine Street Market chorizo, Orchard Valley button mushrooms, Red Earth Organic Farm sweet peppers & parmesan, then toss with al dente linguine. Top it all off with poached Darby Farms eggs.

Monday July 31st, 2017

Carne Asada Steak Bowl with black beans, poblano & tomatoes over cumin rice see more

Season Ga Grown steaks with a flavorful marinade of herbs, spices, soy, lime & garlic. Saute Red Earth Organic Farm's poblano pepper, Rise N Shine Farm's tomatoes, and black beans. Serve it all over a bed of hearty brown rice with smoky cumin, then garnish with fresh cilantro. 

Savory Tomato Pie with herbed biscuit crust & balsamic-cucumber salad see more

Our founder Emily loves this dish that's bursting with big, summer flavors! Easily whip up your own herbed buttermilk biscuit crust, press it into your favorite pie plate, then layer with colorful tomatoes & a creamy spread featuring Wright's Dairy Red Hill Cheddar. Serve slices of pie with a refreshing balsamic-dressed salad of cucumber, green onion & crisp lettuce.

Goat Cheese Stuffed Chicken & peperonata with capers, oregano & tender orzo see more

Stuff tender Springer Mountain chicken breasts with Caly Road Creamery goat cheese, garlic & parsley, then bake to warm, melted perfection. Serve it alongside cheesy parmesan orzo, then top it all off with an easy peperonata sauce made with sauteed sweet peppers from Crystal Organic Farm, tomatoes, oregano & white wine.

Creamy Pepper Brisket with sweet pepper sauce & roasted okra over polenta see more

Everybody will have fun building their own polenta bowl! Roast sweet peppers from Crystal Organic Farm then blend into a rich sauce with garlic, parmesan, balsamic & a splash of Atlanta Fresh cream for a one-of-a-kind sauce to top Pine Street Market pulled brisket. Roast Rise N Shine Farm okra with smoky paprika, then serve with creamy, dreamy Riverview Farm's grits.

Chili-Garlic Pork with fairytale eggplant, green beans & jasmine rice see more

Saute Riverview Farms ground pork with eggplant in a mouthwatering sauce of sambal oelek chili sauce, fresh garlic, tamari, brown sugar & seasonings. Serve it with charred green beans from Red Earth Organic Farm & fragrant jasmine rice tossed with green onion, then garnish with lime wedges.

Monday July 24th, 2017

Honey-Garlic Chicken with creamy grits & roasted okra chips see more

Tender, Springer Mountain chicken breasts are tossed in a delicious garlic & honey sauce made with Doux South's Sweet Georgia Red Relish. Serve them over a bed of creamy Riverview Farms grits with roasted, caramelized Rise N Shine Farm okra on the side. Garnish with scallions & sesame seeds for crunch & color!

Street Corn & Shrimp Tacos with zesty cilantro sauce, queso fresco & refried black beans see more

Turn 'street corn' into tacos! Season wild-caught Gulf shrimp with a mild chili spice, then saute with sweet corn. Stuff Los Amigos corn tortillas with juicy shrimp & drizzle with a cool cilantro sauce made with fresh lime, sour cream & spices. Top off your tacos with crumbled queso fresco & serve with refried black beans with smoky cumin.

Pesto Chicken Bucatini with arugula-walnut pesto & blistered cherry tomatoes see more

Lightly dust Springer Mountain chicken breasts with flour & saute. Toss al dente bucatini pasta with a homemade arugula pesto made with walnuts, fresh parsley, lemon & parmesan. Serve chicken & blistered tomatoes over a bed of pesto pasta for an elevated weeknight dinner!

Yucatan Pork Stew with potato, corn, poblano & cilantro-lime crema see more

This colorful stew features all of our favorite summer veggies and the perfect balance of sweetness & spice! Saute poblano pepper, potato & sweet corn to make a veggie-packed base, then add a splash of citrusy flavor, beef broth & Pine Street Market's pulled pork. Simmer to perfection & garnish with a drizzle of cilantro crema & pepitas.

Fried Egg Burgers with caper-shallot aioli & marinated tomato salad see more

Pan-sear pasture raised ground beef, spread The General Muir Bread's hamburger buns with a homemade caper-shallot aioli & top it all off with a fried Darby Farms egg. On the side, enjoy a refreshing salad of vine-ripened tomatoes, green beans & cucumber tossed in a homemade lemon-Dijon dressing.

Monday July 17th, 2017

Superica's Cheese Enchiladas with beef chili sauce & cherry tomato salad see more

We're celebrating The Attack of The Killer Tomatoes Festival by bringing you gourmet, tomato-centric recipes all month! This week, transform your kitchen into Krog Street Market's sensational Superica with this dish from Chef Kevin Maxey! Hand roll Los Amigos corn tortillas around greens & cheddar-jack cheese, then top with simmered beef chili. On the side, enjoy a festive cherry tomato & greens salad with jalapenos & oregano-lime dressing.

Tomato-Braised Chicken with eggplant ragout over creamy polenta see more

Our Founder Emily loves this simple & flavorful french dish! Enjoy Springer Mountain chicken breasts, braised to tender perfection in a summery ragout featuring the season's first eggplant, vine-ripened tomatoes & a splash of red wine. Serve them over a bed of smooth Riverview Farms' polenta made with Atlanta Fresh milk & creamy parmesan.

Fish Piccata with crispy capers, lemon sauce & field pea-tomato orzo see more

Simmer tender Italian orzo with summery tomatoes & tender field peas. Pan-sear fillets of wild caught Rockfish, then top them with a mouthwatering lemon-butter sauce with fresh herbs & white wine. Top it all off with a sprinkle of crispy, sauteed capers for a truly elegant dish that's easy to make any night of the week! 

Chive-Sumac Steak with tomato, eggplant & sourdough panzanella see more

We've raised the steaks with this recipe, y'all! Elevate your tender cut of seared beef with a dollop of butter infused with fresh chives & smoky sumac spice. On the side, toss toasted cubes of The General Muir's sourdough, juicy tomatoes, sliced red onion & Rodgers Greens & Roots Farm eggplant with a light, homemade olive oil & vinegar dressing.

Balsamic Tomato Pizza with mozzarella, zucchini salad & lemon-ricotta dressing see more

Every night is the perfect night for a pizza party! Top artisanal Victtoria Pie pizza crusts with Caly Road Creamery's mozzarella & roasted cherry tomatoes with balsamic & aromatic garlic. Toss tender summer squash from Big Branch Valley Farm with sweet bell peppers from Red Earth Organic Farm, plus some briny kalamata olives, then drizzle with a homemade lemon-ricotta dressing.

Monday July 10th, 2017

Blueberry Glazed Pork Chops with sauteed summer squash, peppers & white beans see more

Grill out, or stay in, with this delightful summertime dish! Juicy Riverview Farms pork chops are dry-rubbed with spices, then grilled or pan-seared to perfection. Smother them with a lip-smacking sauce of Red Earth Organic Farm blueberries & balsamic. On the side, enjoy a colorful saute of summer squash, peppers & white beans tossed with bright lemon & fresh thyme.

Savory Sausage & Cheese Grits with sweet corn & bell pepper ragout see more

Emily loves the comforting, home-style flavors in this dish! Pine Street Market's specialty sausage is cooked in a bright tomato ragout featuring Rise N Shine Farm sweet corn & Red Earth Organic Farm peppers. Serve over a bed of creamy Riverview Farms grits loaded with Atlanta Fresh milk & gooey, golden cheddar. 

Marcel's Shrimp & Avocado Toast with heirloom tomatoes, sourdough & fresh herbs see more

It's our favorite time of year, because The Attack of the Killer Tomatoes Festival is almost here! Transform your kitchen into Marcel with this hip recipe from Chef Brian Horn! Toast thick slices of The General Muir Bread's rustic sourdough, then spread with verdant avocado. Top with colorful heirloom tomatoes & sauteed Gulf shrimp tossed in Marcel's basil creme fraiche, made especially for G&G! Finish it off with a sprinkle of fresh herbs.

Thai Peanut Chicken with coconut milk, peppers & mushrooms over jasmine rice see more

Simmer tender Springer Mountain chicken breasts in a creamy coconut sauce with peanut butter & sauteed red bell peppers, leafy greens & Orchard Valley button mushrooms. Serve all of that mouthwatering goodness over a bed of fragrant rice & garnish with roasted peanuts!

Red Pepper-Ginger Chicken with peanuts, roasted potatoes, green beans & balsamic herbs see more

Serve sliced Springer Mountain chicken breasts with roasted potatoes & Red Earth Organic Farm green beans. Top with a red pepper sauce made with bright ginger & peanuts. Garnish with a fresh herb salad that's lightly dressed with balsamic & honey.

Monday July 3rd, 2017

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!  

Horseradish Cream Brisket with honey-roasted potatoes & green beans see more

Our Founder Emily loves this flavor-packed classic! Slice Crystal Organic Farm potatoes then bake with green beans, honey & lemon for a hearty, flavorful side dish. Serve with pulled brisket that's been slow-cooked by our friends at Pine Street Market, and drizzle it with a mouthwatering cream sauce with zingy horseradish & Dijon mustard. Garnish with a colorful sprinkle of roasted red peppers.

Chicken Paillard with farro, tomatoes & arugula in peach vinaigrette see more

Springer Mountain chicken breasts are pounded into thin cutlets, sprinkle with coriander & crushed red pepper, then pan-seared to juicy perfection. Toss tender farro with caramelized onion & Rise N Shine Farm cherry tomatoes. Serve over Red Earth Organic Farm's arugula dressed with a homemade Watsonia Farm's peach vinaigrette. Garnish with shaved parmesan.

Beetlecat's Curry Shrimp with tomatoes & herb-cucumber salad over jasmine rice see more

It's our favorite time of year, because The Attack of the Killer Tomatoes Festival is almost here! Transform your kitchen into Beetlecat with this recipe from Chef Andrew Isabella. Simmer wild-caught Gulf shrimp in a mild curry with vine-ripened tomatoes, homemade honey butter & low-country flair. Serve it over a bed of fragrant rice garnished with a refreshing cucumber salad with mint & cilantro.

Mushroom-Miso Ramen with 6-minute egg, tofu, swiss chard & miso drizzle see more

Taiyo's ramen is back on the menu with this vegetarian recipe from Chef George Yu! Combine Sun Ramen noodles, Atlanta's Soy Shop tofu, farm-fresh greens, Sparta Imperial shiitakes, oyster mushrooms & Orchard Valley button mushrooms with Taiyo's 3-day ramen broth. Top with a soft-boiled Darby Farm's egg, sprinkle of black sesame seeds, scallions & a drizzle of Taiyo's housemade miso sauce for ram-azing riff on classic miso soup!

Monday June 26th, 2017

Spice-Rubbed Chicken with blueberry thyme sauce, greens & herbed quinoa see more

Tender Springer Mountain chicken breasts are dry-rubbed with a sweet & savory blend of aromatics & seasonings, then pan-seared to juicy perfection. Smother them with a flavor-packed blueberry-thyme sauce. Serve over a bed of lemon-dressed Swiss chard from Rodgers Greens & Roots Farm & quinoa tossed with fresh herbs.

Barbacoa Brisket Tacos with feta, flour tortillas & field pea-peach slaw see more

Season Pine Street Market's tender, slow-cooked brisket with mild spices, then pile it into flour tortillas with Caly Road Creamery's feta cheese. Even the pickiest of eaters will love topping their tacos with a fun slaw of crisp kale from Big Branch Valley Farm, tender field peas & juicy Watsonia Farm's peaches!

Blackened Trout with remoulade, green beans & toasted barley see more

Coat trout fillets with G&G's own mild blackening spice blend, then pan-sear them to lock in all that flavor. Deglaze your pan with a bright wedge of lemon & saute green beans for a seasonal side dish with tons of Cajun taste. Serve everything over hearty, toasted barley & drizzle it with homemade remoulade featuring Atlanta Fresh Greek yogurt

Chinese Barbecue Chicken over rice with cucumber-cherry tomato salad & sesame dressing see more

Why order takeout when you can stay in? We've made it easy for you to make a classic Chinese-inspired dish that everyone is sure to love. Sear Springer Mountain chicken breasts & top with a mouthwatering sauce of brown sugar, tamari, hoisin & Chinese Five Spice. Serve it over a bed of toasted rice & topped with a refreshing sesame dressed salad of cucumber & Rise N Shine Farm cherry tomatoes.

Chipotle-Peach Pork Chops with zucchini, field pea & pecan saute see more

Emily thinks this warm weather dish is just peachy! Simmer Watsonia Farm's peaches with smoky cumin & chipotle to make a mouthwatering glaze, then drizzle it over pan-seared Riverview Farm's pork chops. Serve with a summer saute of field peas, Rise N Shine Farm zucchini & pecans garnished with fresh cilantro.

Monday June 19th, 2017

3-Peppered Pork Chops with cucumber-peach salsa & homemade cornbread muffins see more

Juicy Riverview Farms' pork chops are seasoned with white, black & cayenne pepper then pan-seared to perfection. Serve them with an herbed salsa made with Dickey Farm's peaches & Rise N Shine cukes, then top it all off with a dollop of Atlanta Fresh greek yogurt. On the side, enjoy easy, homemade cornbread muffins. These chops would also be great on the grill!

Cafe Sunflower's Falafel Pita with tomato-cucumber salad, cool yogurt dressing & feta see more

You won't want to miss this delicious dish featuring falafel mix made specially for G&G home chefs by our friends at Cafe Sunflower, one of Atlanta's premier vegetarian restaurants! Fill fluffy TGM Bread pitas with falafel & Big Branch Valley Farm's butter lettuce, then sprinkle with crumbled Caly Road Creamery's feta cheese. On the side, enjoy a fresh cucumber & Watsonia Farm grape tomato salad with a cool tahini-yogurt dressing featuring Atlanta Fresh Greek yogurt.

Peach-Glazed Sticky Chicken with kohlrabi-blueberry salad & toasted orzo see more

Saute Springer Mountain chicken breasts & toss in a mouthwatering glaze made with Serenbe Foods peach butter. Serve chicken over a bed of toasted lemon orzo. On the side, enjoy a refreshing salad with crunchy kohlrabi, sunflower seeds, fresh tarragon & the season's first blueberries from Red Earth Organic farm! 

Herb-Crusted Steak with curry vinaigrette tomatoes over cashew & zucchini rice see more

Our founder Emily loves all of the summer flavors in this dish! Rub steak with a coriander herb blend, then pan sear to perfection. Toss tomatoes in a bright, homemade curry vinaigrette with ginger, mint & cilantro to serve over the steak. On the side, toss sauteed zucchini & crunchy cashews with fluffy rice.

Baked Cobia Fillets with peach agrodolce & warm potato salad with green beans see more

Bake firm, flavorful cobia fillets, then top them with a summery, sweet & sour peach agrodolce. Roast potatoes & Watsonia Farm's green beans, then toss veggies in a vibrant herb-mustard dressing for a flavor-packed warm potato salad you'll be making again & again this summer!

Monday June 12th, 2017

Kevin Gillespie's Seared Shrimp over grits with sauteed tomato, green beans & summer squash see more

Transform your kitchen into Gunshow with this recipe from Top Chef's fan favorite Kevin Gillespie! Wild-caught Gulf shrimp are seasoned & pan-seared alongside a summertime medley of Watsonia Farm's green beans, Serenbe Farm's squash & Red Earth Organic Farm's tomato. Serve it all over Riverview Farm's grits simmered with Atlanta Fresh whole milk & caramelized onions. 

Miso-Glazed Cod with green tea rice, roasted mushrooms & tomatoes see more

Our Founder Emily thinks this dish is tea-rrific! Sustainably caught cod is topped with a to-die-for glaze of miso, mirin & tamari, then nestled amidst Watsonia Farm's grape tomatoes, green onion & Orchard Valley's button mushrooms & baked. Pair fish with fragrant jasmine rice that's delicately flavored with green tea.

Ginger-Peach Pork Burgers with homemade ketchup, arugula & sauteed field peas see more

Form Riverview Farm's ground pork into tasty burgers & serve on TGM Bread's brioche buns. Top them with Crystal Organic Farm's arugula & homemade ginger-peach ketchup featuring Verdant Kitchen's ginger ale, Dickey Farm's Georgia peaches & a sprig of mint. On the side enjoy tender, crispy sauteed field peas.

Sweet & Spicy Chicken with ginger sticky rice & summer squash medley see more

Smother Springer Mountain chicken with a mouthwatering glaze of brown sugar, chili garlic sauce, soy sauce, sesame seeds & a hint of citrus then bake to spicy-sweet perfection. Simmer rice with ginger, green onions & sesame, then serve it all alongside sauteed Red Earth Organic Farm's squash with lime & cilantro.

Peach BBQ Pulled Pork over squash & cornmeal fritters with fresh herbs see more

You'll love this fun & creative recipe! Start by sautéing Red Earth's summer squash & onion. Combine veggies with a cornbread starter, Atlanta Fresh whole milk, parsley & chives & lightly pan-fry your own fritters! Top them with Pine Street Market's pulled pork tossed in a homemade peach BBQ glaze featuring Dickey Farm's Georgia peaches & jalapeno.

Monday June 5th, 2017

Buttermilk Pork Chops with blistered tomatoes, green beans & cornbread see more

Pan-seared Riverview Farms' pork chops are perfect with blistered Watsonia Farm's cherry tomatoes & green beans simmered in a creamy Atlanta Fresh buttermilk & peppercorn pan sauce. Sop up all these mouthwatering flavors with Southern-style cornbread.

Chipotle-Peach Chicken with charred lettuce, citrus quinoa & herb vinaigrette see more

Our Founder Emily loves this combo of spicy & sweet with juicy Dickey Farms' peaches & smoky chipotle! Tender Springer Mountain chicken breasts are simmered in a peachy sauce then served alongside herbed quinoa with fresh lime & a crisp, charred Rise N Shine Farm romaine salad with homemade vinaigrette.

Honey-Glazed Brisket with sesame-roasted broccoli & peaches over brown rice see more

Toss Red Earth Organic Farm's broccoli & Dickey Farm's peaches with sesame seeds, then roast to tender perfection. Saute Pine Street Market's slow-cooked, pulled brisket with a lime, tamari & honey glaze, then serve over a bed of wholesome brown rice garnished with fresh cilantro.

Cilantro Pesto Shrimp with mediterranean spices over orzo, tomato & zucchini see more

Season juicy Gulf shrimp with a special blend of bright, citrusy sumac & spices, then saute. Serve them over al dente orzo tossed with Red Earth Organic Farm's zucchini & tomatoes. Top it all off with an herbacious, homemade cilantro-almond pesto & garnish with charred lemon.

Polynesian Fried Rice with peaches, snap peas & coconut-almond topping see more

Take-in this twist on classic, comforting fried rice! Saute Big Branch Valley Farm's snap peas, cabbage & green onion in an asian brown sauce that's bursting with umami, and scramble rice with Darby Farm's eggs. Toss in some juicy Dickey Farm's peaches, sprinkle with a toasted, crunchy coconut-almond topping, then drizzle with Chinese Southern Belle sauce & sriracha-coconut dressing.