Monday October 28th, 2013
Harvest Chicken Chili with sweet potatoes, red hill cheddar & cornbread see more
In this perennial G&G favorite, ground White Oak Pastures's chicken is stewed with Red Earth Organic Farm's sweet peppers, tomatoes, black beans, sweet potatoes, a combination of mild spices & a hint of coffee. Top it off with a dollop of Atlanta Fresh Greek yogurt & a sprinkle of shredded Wright Dairy's Red Hill cheddar. Serve it with H&F's sweet cornbread.
Caramelized Turnips and Apple Sandwich with Melted Green Hill Sheep’s Milk Cheese, Pecan Mustard, and Baked Carrot Sticks see more
Sweet harukei turnips pair with apples and Sweetgrass Green Hill Cheese on a freshly baked bun to make a killer sandwich. Topped with a Pecan mustard and paired with carrot sticks, this is no ordinary sandwich!
note: This dish requires a food processor or blender at home
Sauteed Pork Chops with a Mustard-Cider Sauce and Apple Barley see more
Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, hearty barley gets jazzed up with apples and fresh mint.
Monday October 21st, 2013
Braised Quail with Pear, Bacon and Fresh Herbs over Almond Wild Rice see more
Herbed quail from Manchester Farms gets dressed up with fresh pears, mushrooms and savory bacon from PineStreet Market in this hearty dish. As a side, sweet cherries and almonds mingle in a blend of wild rice.
Banger Sausage & Mash with Apple Cider Sauce and Apple Radish Slaw see more
Apples are the star of this traditional British dish in which a Whiskey sausage and mashed potatoes get jazzed up with a sweet and tangy apple cider sauce. A refreshing apple and radish slaw is served on the side, with sweet Georgia apples from Mercier Orchard.
Kale, Squash & Chestnut Soup with Basil Pesto and Herbed Bread see more
This hearty soup helps us welcome fall, with savory chestnuts, sweet winter squash, fresh kale, and brown rice. This classic fall soup goes to the next level as its finished with a delicious homemade basil pesto and herbed H&F bread on the side.
Monday October 14th, 2013
CHICKEN, GREENS & RICOTTA MEATBALLS WITH FRESH TOMATO SAUCE OVER ROASTED SPAGHETTI SQUASH see more
The classic spaghetti and meatballs with a fresh twist: White Oaks Pasture ground chicken gets spiced up with hearty market greens and ricotta cheese then formed into savory meatballs. They lay over a bed of roasted spaghetti squash, covered in a fresh homemade tomato sauce.
CHORIZO AND EGGS OVER FIELD PEAS AND SWEET POTATO HASH WITH WARM TORTILLAS see more
Dinnertime gets a breakfast makeover with savory chorizo sausage from The Spotted Trotter and farm fresh eggs, seasoned with fresh cilantro. All this is served over hash made from field peas and sweet potatoes then served with warm tortillas.
CORNMEAL & PECAN CRUSTED BAKED FISH WITH CREOLE MUSTARD SAUCE, SPICY GREENS & GRITS see more
Wild caught bass from Russo’s Seafood gets crusted in cornmeal and fresh Georgia pecans from Cleveland Organics then baked to perfection and doused in a zesty creole mustard sauce. Riverview Farms grits and fresh market greens spiced up with balsamic vinegar serve as a side.
Monday October 7th, 2013
CHICKEN TIKKA MASALA WITH TOMATOES, SQUASH AND CARROTS OVER BASMATI RICE see more
This classic Indian dish features juicy chicken thighs from Heritage Farms simmered in a creamy, spiced masala sauce with fresh tomatoes, squash and carrots and laid over hearty brown basmati rice. With a little sweet and a little heat, this dish is sure to please.
CHICKPEA PATTIES WITH A SOUTHERN TABBOULEH MEDLEY AND MINT YOGURT SAUCE see more
Flavorful and filling spiced chickpea patties are topped with a sweet mint yogurt sauce. On the side, a traditional Middle Eastern tabbouleh salad gets a southern upgrade with Georgia field peas, green beans and tomatoes.
Honey Dijon Pork With Tarragon Green Beans & Herbed Jasmine Rice see more
A staple in home-cooking, a succulent pork loin from Darby Farms is basted in a honey Dijon glaze and roasted to perfection with a side of savory tarragon green beans and aromatic jasmine rice.