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Monday January 23rd, 2017

Chicken Au Poivre with mushrooms & wilted green-cashew salad see more

This French bistro classic is perfect for date night! Springer Mountain chicken breasts are simmered in a creamy cracked pepper sauce with Orchard Valley button mushrooms & white wine. On the side enjoy crusty bread from The General Muir's Bakery & a warm salad of wilted collard greens & cashews.

Meyer Lemon Cod Fillets with parmesan broccoli & hearty brown rice see more

Sweet Meyer lemon adds citrusy flavor to this dish's light cream sauce served over pan-seared, wild-caught cod fillets. On the side, enjoy tender broccoli tossed with parmesan cheese. Serve it all over a bed of healthy brown rice!

Pulled Pork Enchiladas with butternut squash & cilantro-sour cream sauce see more

Saute delicious peppers & butternut squash seasoned with smoky cumin. Roll generous portions of sauteed veggies & Pine Street Market's slow-cooked, pulled pork into flour tortillas & smother with a mouthwatering cilantro & sour cream sauce. Sprinkle with Monterey jack cheese & bake until browned & bubbly.

Shrimp Etouffee with greens & cajun spices over tomato rice see more

We're pleased to kick off our Food Truck Takeover with this classic Cajun recipe from Chef Dyandra! Easily whip up your own roux for a base & toss in traditional spices along with the holy trinity of Cajun cooking-onion, bell pepper & celery. Add juicy Gulf shrimp, a touch of sherry & Red Earth Organic Farm's Swiss chard, then serve up your masterpiece over a bed of flavorful tomato rice.

Blood Orange Glazed Duck with roasted beets, carrots & herbed quinoa see more

Pan-sear flavor-packed D'Artagnan duck breasts, then drizzle them with a delectable glaze packed with fresh-squeezed blood orange from Uncle Matt's, lemon & a touch of brown sugar. Serve over a bed of quinoa tossed with fresh herbs. On the side, enjoy colorful, savory roasted carrots & beets.

Monday January 16th, 2017

Braised Beef Brisket with root veggies, brown rice & balsamic reduction see more

Tender beef brisket from Pine Street Market is simmered with red wine, carrots, diced tomatoes, greens & butternut squash. Seasoned with fresh rosemary & thyme, serve it over hearty brown rice. Drizzle with an herbed balsamic reduction to complete a crowd-pleasing meal that will keep everybody warm until Spring.

Tamari-Glazed Pork Chops with sweet potatoes, bok choy & cayenne-candied peanuts see more

Pan-sear marinated Riverview Farm's pork chops, then top them with a tamari glaze bursting with bright ginger & lemongrass. Roast savory sweet potatoes & serve sauteed bok choy on the side. Make your own easy candied peanuts with a hint of cayenne to sprinkle on top!

Spiced Honey Salmon over grapefruit couscous & greens tossed with feta & walnuts see more

Introducing our newest chef--Torie Cox! She's definitely won us over with this elevated recipe featuring wildcaught salmon glazed with honey & smoked paprika. Serve it over a bed of refreshing couscous tossed with fresh herbs & juicy Florida grapefruit. On the side, enjoy flavor-packed sauteed greens tossed with Caly Road's feta & crunchy walnuts.

Creamy Dijon Chicken over cacio e pepe orzo with roasted vegetables see more

Emily loves the elegant simplicity of cacio e pepe orzo, which means tossed with parmesan & cracked pepper. Combine that with roasted sweet apples, broccoli florets, crisp radish & butternut squash for a flavorful & seasonal side. Over the top, serve chicken simmered in a creamy white wine sauce with Dijon mustard & creme fraiche.

Chimichurri Chicken Tacos with with sauteed bell peppers, onion & spanish cauliflower rice see more

Who doesn't love tacos? Season Springer Mountain chicken breasts with a smoky spice blend, then saute them with bell peppers & onion. Pile chicken & veggies into soft flour tortillas, then drizzle with herbacious chimichurri sauce for out-of-this-world flavor! On the side, enjoy a healthy helping of sauteed cauliflower rice seasoned with Spanish spices.

Monday January 9th, 2017

Sausage+Coffee Vinaigrette with Octane coffee & carrots over hazelnut qunioa see more

Artisanal pork sausage from Pine Street Market is pan-seared to perfection then served atop a bed of superfood quinoa tossed with roasted hazelnuts, baby carrots & a touch of honey. Finished with a tangy Octane coffee vinaigrette, it’s the perfect blend of tart & sweet.

Chicken Piccata with sauteed greens, roasted apple & root veggies see more

Enjoy our lighter take on an Italian classic with Springer Mountain chicken breasts simmered in a white wine, lemon & caper piccata sauce! Fresh greens complete the sauce, which is served over roasted apples & wholesome root vegetables.

Flank Steak Au Jus with red wine-mushroom sauce over potato puree see more

We're pleased to present this recipe from our newest G&G chef--Ryanne Rothenberg! Marinate hand-trimmed flank steaks with tamari, garlic & red wine, then pan-sear with Orchard valley button mushrooms & red onion. Reduce red wine marinade for classic & flavorful sauce, then serve it all over smooth, pureed potatoes & turnips.

Shrimp Burrito Bowl with cilantro-lime crema over black beans, tomatoes & rice see more

Warm up a cold January evening with this healthy burrito dish! Season juicy Gulf shrimp with a Mexican spice blend, then saute. Simmer black beans, tomatoes & fresh greens with a little chipotle. Serve it all over a bed of rice tossed with lime, and drizzle with a cilantro & citrus crema featuring Atlanta Fresh Greek yogurt.

Teriyaki Chicken Lettuce Wraps with peppers, peanuts & gingered wild rice see more

Toss tender chunks of Springer Mountain chicken breasts with sauteed carrots, peppers & Chinese Southern Belle's Wild Wild East Asian BBQ sauce. Fold chicken & veggies into crisp lettuce leaves, then garnish with crushed peanuts & fresh herbs. On the side, season a hearty blend of wild rice with aromatic ginger & toss with fresh green onion. 

Monday January 2nd, 2017

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

Back by popular demand & bursting with flavor! Juicy Riverview Farms' 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 sweet potatoes seasoned with a touch of honey & just the right amount of spice!

Good Luck Soup with bacon, collards & little rock caviar see more

Start the New Year right with this Southern take on Good Luck Soup! Doux South's Little Rock Caviar, a tasty medley of black-eyed peas, sweet peppers & just a touch of Louisana hot sauce, gives this soup a cajun flair as it simmers with Pine Street Market bacon & fresh collard greens. Hearty farro rounds out this delicious dish. 

 

Email us to leave off the bacon!

Charred-Lemon Chicken Risotto with goat cheese, beets, wild mushrooms & greens see more

We've made it easier than ever for you to make your own perfectly creamy risotto! Simmer rice with white wine, then toss it with fresh greens, roasted beets & mushrooms. Sear Springer Mountain chicken breasts with bright lemon halves to serve over risotto. Garnish with hazelnuts & Caly Road Creamery's goat cheese.

Salmon & Curried Cauliflower with ginger-crema, pine nuts & garlic naan see more

Our founder, Emily, says this might be her new favorite dish! Saute wild-caught salmon fillets & serve with warm fluffy naan made by our friends at Heavenly Breads. Meanwhile, prepare show-stopping, curry-roasted cauliflower florets, toss with a flavorful combo of toasted pine nuts, garlic & sweet currants.

Lamb & Quinoa Superfood Bowl with cranberries, arugula, green goddess dressing see more

Start the year off right with this delicious & tasty bowl packed with superfoods! Serve zatar-spiced lamb meatballs, crisp carrots, farm-fresh arugula, crunchy sunflower seeds & antioxidant-rich cranberries over a bed of quinoa. Garnish with Caly Road Creamery's crumbled feta & drizzle with herbacious, homemade green goddess dressing!

Monday December 19th, 2016

Emily's Swedish Meatballs over roasted potatoes & kale with lingonberries see more

This dish is a staple on our founder Emily’s holiday table! Form perfectly spiced meatball's from Pine Street Market's special blend of beef & pork--inspired by Emily’s own family recipe. The savory meatballs simmer in a sour cream sauce with a beef stock base. On the side, you’ll enjoy oven-roasted potatoes & crisp kale. Top it all off with a dollop of lingonberries for a festive holiday dish!

The Grinch's Roast Beast & Who hash with root veggies, herbs & greek yogurt see more

Don't miss out on this G&G tradition from Chef Tyler Williams! Tender, slow-cooked brisket from Pine Streeet Market is simmered in a yummy maple glaze, then paired with a colorful array of herb roasted sweet potatoes, butternut squash, turnips & beets. Topped with fresh chives & Atlanta Fresh Greek yogurt, this dish is sure to have every Who in your house hurrying to the table!

Cinnamon-Honey Chicken with roasted broccoli & quick-pickled carrots over rice see more

One of the best things about working with good food is working with people who love good food! In this recipe, our team member Yuanyuan has deliciously blended the flavors of her native China's cuisine with the spices of the holidays. Cinnamon & sichuan-spiced chicken is simmered in a honey & tamari glaze, then served over a bed of green onion-tossed white rice with garlic-roasted broccoli. Top it all off with a quick-pickled carrot in rice vinegar for a burst of fresh flavor!

Holiday Spiced Rosemary Ham with ginger-glazed carrots & braised collard greens see more

Our Chief Happiness Officer, Rachel, can't stop talking about The Spotted Trotter's tasty rosemary ham! Sprinkle thick-sliced ham with brown sugar & pan-sear, then simmer with glazed carrots flavored by spices, fresh ginger, citrus & Verdant Kitchen's ginger syrup. On the side, saute collards with a touch of apple cider vinegar & enjoy warmed dinner rolls from The General Muir's bakery.

Shrimp & Pecorino Tortelloni with fig balsamic salad, candied walnuts & radish see more

Don't miss out on this recipe celebrating the Italian-American holiday tradition of the Feast of the Seven Fishes! Al dente tortelloni stuffed with shrimp, pecorino & ricotta are tossed in an easy lemon-butter & white wine sauce. Garnish with parmesan & fresh chives. On the side, serve crisp greens tossed with walnuts, radishes & homemade fig-balsamic vinaigrette.

Monday December 12th, 2016

Spiced Squash Flatbread with kale, goat cheese, sage & caramelized onion see more

This one is sure to become an instant favorite! Colorful butternut squash, kale & caramelized red onions top pillowy naan from Heavenly Breads. Finished with a festive & fragrant spice, sage, mozzarella & Caly Road Creamery's goat cheese, this dish is truly divine!

Maple-Cider Pork Chops with parmesan roasted broccoli & basmati rice see more

Pork chops from Riverview Farms are simmered in a flavorful sauce of maple syrup & Mercier Orchard's apple cider. Toss roasted Red Earth Organic Farm's broccoli with parmesan & walnuts for a perfectly seasonal side dish, then serve over a bed of fluffy basmati rice.

Orange Beurre Blanc Salmon over orzo risotto with greens, mushrooms & parmesan see more

Don't miss this elegant twist on a french butter sauce with bright citrus & creamy Atlanta Fresh Greek yogurt! Use it to top wild-caught salmon fillets. On the side, enjoy mouthwatering risotto-style orzo tossed with Orchard Valley button mushrooms, parmesan & wilted greens.

Garlic Gravy Chicken & Grits with kale-apple salad & lemon-goat cheese dressing see more

Garlic gravy is our new favorite thing! Whip up a pan of your own to top pan-seared Springer Mountain chicken, then serve over a bed of creamy Riverview Farms grits. On the side, enjoy a crisp kale & apple salad with a homemade lemon dressing made with Caly Road Creamery goat cheese & a touch of honey.

Balsamic Braised Brisket with gingered sweet potatoes & apples over rosemary farro see more

Slow-cooked, pulled brisket from our friends at Pine Street Market is braised with balsamic vinegar & aromatics. Roast Red Earth Organic Farm's sweet potatoes & Mercier Orchard's apples with fragrant ginger for a crowd pleasing side dish. Serve it all over farro toasted with fresh rosemary & tossed with Red Earth Organic Farm's chard.

Monday December 5th, 2016

Creamy Shrimp Bisque with parmesan crostini & fresh herbs see more

This dish is the perfect way to keep warm on those long winter nights! Juicy Gulf shrimp are sauteed until perfectly pink & added to a creamy bisque with a hint of bright lemon. Thickened with rice to add flavor & heartiness, top this soup with chopped green onion & serve with toasty parmesan topped crostinis made with The General Muir's bread.

Chipotle Brisket Tostadas with cilantro summer slaw, sour cream & feta see more

Put the tada! in tostada with this fun & quick recipe! Simmer Pine Street Market's pulled beef brisket with mild spices, diced tomatoes & chipotle pepper, then pile it onto toasted Los Amigos corn tortillas. Top it off with a refreshing summer slaw of cilantro, corn & tomato, a dollop of sour cream & a crumble of Caly Road Creamery's feta. 

Salmon with red pepper coulis, creamed kale & dinner rolls see more

Season wild-caught salmon with a cumin, paprika & brown sugar rub. Top it with a mouthwatering roasted red pepper coulis with a hint of sherry for a fillet so flavorful that you'll forget you cooked it at home! On the side, serve our favorite creamed kale with a hint of citrus & The General Muir's dinner rolls.

Rosemary Flat Iron Steak with cranberry compote, glazed carrots & mushroom rice see more

Our founder, Emily, loves the festive feel of this dish! Season Brasstown Beef flat iron steaks with fresh rosemary & pan-sear to perfection, then top with a homemade balsamic-cranberry compote. Roast carrots with brown sugar & cumin, then cook fluffy rice with Orchard Valley button mushrooms.

Tangerine Chicken with roasted parmesan broccoli over couscous see more

Roast seasoned broccoli, then toss with parmesan for a cheesy, melty masterpiece. Braise Springer Mountain chicken breasts in a delectable sauce made with fresh tangerines, and serve them over a bed of couscous.

Monday November 28th, 2016

Almond-Crusted Chicken with sweet potato & gruyere gratin & sauteed greens see more

You won't believe how easy it is to make your own gratin! Layer colorful slices of sweet potato with Atlanta Fresh cream, gruyere, fresh rosemary & thyme, then bake until melty & tender. Press an herbed almond crust onto Springer Mountain chicken breasts, then bake to crisp, golden perfection. Serve Red Earth Organic Farm's kale sauteed with lemon on the side.

Sage-Butter Rockfish over toasted pecan & apple couscous with swiss chard see more

Saute wild-caught rockfish to enhance it's mild, buttery flavor, then top it with a classic sage sauce with white wine. On the side, toss fluffy couscous with Mercier Orchards' apples, toasted pecans, Swiss chard & a bright hint of lemon. 

Braised Apple Pork Chops with bacon, roasted cabbage, crusty bread & red onion jam see more

Pan-sear herbed Riverview Farms' pork chops then nestle them into a bed of roasted cabbage, braised apples, & crispy pieces of Pine Street Market bacon. While this bakes & allows the flavors to marry, whip up a brightly colored & perfectly sweetened red onion jam to top it all off. On the side enjoy delicious, crusty bread from The General Muir Bakery.

Pan-Seared Duck Breasts with cherry gastrique & roasted root veggies see more

One of Emily's favorite recipes, sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over perfectly pan-seared D'Artagnan duck breasts. On the side, enjoy herb-roasted root vegetables. Master the art of cooking duck with this simple yet elevated recipe!

Moroccan Beef Meatballs with smashed butternut squash & minted yogurt see more

Everyone at your table is sure to love this fun recipe! Season ground beef with aromatics & mild spices, then form into meatballs & bake. Serve them over a bed of smashed butternut squash, drizzle with minted Atlanta Fresh Greek yogurt, and top it off with Preserving Place's 5-spice apple-ginger chutney.

Monday November 21st, 2016

Thai Salmon Noodle Bowl with shiitake mushrooms & greens in coconut broth see more

Our founder Emily loves switching it up during Thanksgiving week with this fun, Thai-inspired dish! Fill a bowl with rice noodles, then top with baked wild-caught salmon & sauteed Sparta Imperial shiitake mushrooms & Red Earth Organic Farms swiss chard. Pour a fragrant coconut broth with ginger & mild spices over the top!

Homestyle Chicken & Biscuits with butternut squash, peas, greens & goat cheese see more

Whip up a colorful stew of Springer Mountain chicken breasts, English peas, butternut squash, Orchard Valley button mushrooms, greens, fresh thyme & a hint of white wine. Drop homemade rosemary-buttermilk biscuits made with Caly Road Creamery's goat cheese into the stew then bake to bubbly perfection!

Creamy Tomato Pulled Pork with chickpeas, baked eggs & feta over focaccia see more

Simmer Pine Street Market's pulled pork in a tomato sauce with a touch of Atlanta Fresh cream, tender chickpeas, Rise N Shine Farm greens & smoky paprika. Place pork & veggies on The General Muir's herbed focaccia, nestle a farm-fresh egg in the middle, and bake until toasty. Top with crumbled Caly Road Creamery feta.

Monday November 14th, 2016

Chicken Burgers with almond butter, persimmon ketchup & crispy kale chips see more

Pleasing everyone shouldn't mean sacrificing gourmet flavor! These mouthwatering burgers are made using White Oak Pasture's ground chicken, garlic & sage. They're served on a freshly baked bun from The General Muir Bread & topped with NaturAlmond almond butter & a homemade ketchup made from sweet persimmons & spices. As a side, kale transforms into crisp & zesty bite-sized chips.

Fig Balsamic Chicken with stewed apples & sweet potato mash see more

Savor the flavor of the season with Springer Mountain chicken breasts simmered in fig-balsamic vinegar with Mercier Orchards' apples & fresh dill. On the side, mashed sweet potatoes are seasoned with a hint of cinnamon to create a sweet & satisfying side.

Spiced Apple Pork Chops with parmesan polenta & blue-pecan salad see more

Our founder, Emily, can't get enough of these spiced apples, y'all! Top pan-seared Riverview Farms' pork chops with a sweetly spiced apple saute. Serve them next to Riverview Farms' polenta with parmesan & a colorful salad tossed with pecans, blue cheese & a flavorful homemade vinaigrette.

Pistachio-Herb Crusted Salmon with warm apple-broccoli salad & couscous see more

Rub wild-caught salmon fillets with an herbed seasoning & top with a crunchy pistachio crust, then bake to flaky perfection. Serve salmon over a bed of fluffy couscous with a side of crunchy broccoli-apple salad tossed in a homemade yogurt dressing. 

Golden Harvest Squash Pasta with pulled brisket, greens, sage & parmesan see more

Simmer golden butternut squash with aromatics & nutmeg. Toss in some tender, pulled brisket from our friends at Pine Street Market along with some greens & fragrant sage. Add some white wine & a hint of cream for a sauce that's perfect for the season & spoon it over a bed of Storico Fresco's artisanal pasta for a hearty & colorful dinner.