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
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
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.
Monday November 7th, 2016
Garlic Butter Shrimp over mascarpone orzo risotto with mushrooms & greens see more
We're excited to be bringing back this classic, because it's one of our all-time most popular recipes! Juicy Gulf shrimp are pan-seared in a simple, yet flavorful, sauce of lemon, garlic & butter. Serve them over a bed of creamy orzo tossed with mascarpone, Orchard Valley button mushrooms & fresh greens. Fragrant sage really makes this sauce pop!
Persimmon Bacon Pizza with red onion, shredded mozzarella & greens see more
Korean Pork Bibimbap Bowl with vegetables, apple, poached egg & rice see more
This trendy take on a Korean classic is as fun to plate as it is to eat! Mushrooms, greens, carrots, radishes & apple are arranged in a smorgasbord of colorful piles on a bed of ginger rice around a poached farm egg & jazzed up chili sauce. Top it off with slow cooked, pulled pork prepared by Pine Street Market.
Honey-Ale Glazed Chicken with harvest greens, pear & pecan farro see more
Celebrate the harvest season! This dish is packed with autumnal elements! Pan-sear Springer Mountain chicken breasts, then glaze them with a mouthwatering honey mustard glaze made with beer. Toast pecans to bring out all their flavor & toss with tender farro, wilted greens & crisp pear.
5Church's Adobo Chicken with carolina gold rice & broccoli-radish salad see more
Transform your kitchen into 5Church Resaurant with this elevated recipe from Chef Jamie Lynch, who will be a competitor on the next season of Top Chef! Springer Mountain chicken breasts with Chef Jamie's recipe for adobo sauce is made with ginger, tamari, citrus, fresh cilantro & exotic spices. Serve it over a bed of Anson Mills Carolina Gold rice with a side of crunchy broccoli & radish salad.
Monday October 31st, 2016
Bangers & Mash with apple cider sauce & apple-radish slaw see more
Our founder Emily loves the hearty flavors in this take on a British classic! Savory sausage from Pine Street Market is sauteed in a sauce featuring Mercier Orchard's apple cider. Nutmeg-spiced mashed potatoes & a slaw of Rise 'N' Shine radishes & crisp Mercier Orchard's apple make for the perfect sides!
Chimichurri Brisket Tacos with pear relish & ginger-infused rice see more
Pile slow-cooked, pulled brisket from our friends at Pine Street Market into flour tortillas. Top them with a drizzle of herbacious homemade chimichurri sauce & pear relish featuring spicy pepper & ginger. On the side, enjoy basmati rice delicately flavored with fresh ginger.
Autumn Chicken Breasts with herbed mushroom sauce & roasted root vegetables see more
Springer Mountain chicken breasts are topped with a sweet tarragon sauce featuring Orchard Valley mushrooms. On the side, colorful Rise N Shine Farm sweet potatoes, carrots & baby turnips are roasted to autumnal perfection.
Hocus Pocus Pork Chops with haunted hash & midnight lentils see more
Turn back now—frightening flavor awaits! Riverview Farms pork chops are dusted with a spooky-good blackening seasoning, pan-seared & topped with a creamy blue cheese sauce. Roasted, blood-red beets & bright-orange butternut combine for a vibrant veggie hash. On the side, enjoy the tantalizing taste of black lentils.
Persimmon Salsa Rockfish with wilted greens, lime quinoa & pepitas see more
We're so excited for the first persimmons of the season! Dice them for a fun & flavorful salsa, the use it to top mild, baked rockfish fillets. Toss greens with fluffy rice & garnish with crunchy pepitas!
Monday October 24th, 2016
Chicken Pot Pie with mushrooms, squash & cheddar-cornbread crust see more
Nothing says comfort like a hearty pot pie! This unique take on a Southern classic features Springer Mountain chicken breasts, butternut squash & Orchard Valley button mushrooms. Top it with a simply scrumptious cornbread crust featuring buttermilk & cheddar cheese, then bake to bubbly, golden glory.
Pacific Cod Thermidor with mushrooms, tarragon, garlic greens & focaccia see more
Bake wild-caught Pacific cod to flaky perfection, then spoon over a light cream thermidor sauce packed with parmesan, fresh tarragon & Orchard Valley's button mushrooms. On the side, serve garlic sauteed greens & The General Muir's flavorful herbed focaccia!
Creamy Butter Chicken with tomatoes, eggplant & yogurt over basmati rice see more
Skip the takeout & cook this classic in the comfort of your own kitchen! Tender, juicy Springer Mountain chicken breasts are marinated in Atlanta Fresh Greek yogurt & mild Indian spices. Simmer chicken in a tomato cream sauce with eggplant, then serve over a bed of fluffy basmati 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.
Rosemary-Sage Steak with brown butter, chard, white beans & roasted peppers see more
Our founder, Emily, loves this fancy-feeling recipe because it's easy to make, yet elevated to taste! Grass-fed flat iron steaks from Brasstown Beef are pan-seared & basted with fragrant sage & rosemary butter. Reduce white wine with aromatics, then saute white beans, chard & roasted red peppers. Toss veggies with parmesan for even more flavor!
Monday October 17th, 2016
Pecan Gravy Pork Chops with button mushrooms & roasted sweet potatoes see more
The Farmhouse's Irish Colcannon with sausage, bacon, potatoes & fresh dill see more
Transform your kitchen into The Farmhouse at Serenbe with this comforting & provincial recipe from Chef Thaddeus Barton! His take on a classic Irish colcannon highlights hearty & seasonal ingredients. This dish marries the mouthwatering flavors of applewood smoked bacon, cabbage, potatoes & fresh dill. Serve it with braised Irish sausage from our friends at Pine Street Market!
Stuffed Cajun Chicken with kale caesar salad & smashed potatoes see more
Stuff Springer Mountain chicken breasts with Wright Dairy's Coosa cheese (a mild asiago) & roasted red peppers, then season with a mild & flavorful Cajun rub. Bake it until golden on the outside & melted in the middle. Serve chicken alongside smashed potatoes & kale caesar salad with homemade dressing.
Creamy Tomato Shrimp with sweet peppers & cilantro over fluffy white rice see more
Saute juicy Gulf shrimp with colorful sweet peppers, bright tomatoes & fragrant garlic. Toss it all in a light cream sauce with white wine & fresh cilantro. Serve over a bed of fluffy white rice to soak up all these amazing flavors!
Brisket Pizza with caramelized onion, balsamic apples & fontina see more
Monday October 10th, 2016
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.
Oven-Roasted Trout over savory sorghum butternut hash with citrus crema see more
Our founder Emily is excited for cooler weather & savory seasonal recipes! These flavorful, baked trout fillets are topped with a bright citrus crema featuring Atlanta Fresh Greek yogurt & fresh lime. Serve them with a butternut squash & wilted greens hash seasoned with the Southern flavor of sorghum. This dish tastes like Fall, y'all!
Rustic Ricotta Gnocchi with greens, sausage, mushrooms & fennel ragu see more
We've made it easier than ever for you to create your own rustic & delicious gnocchi with parmesan, ricotta & lemon zest! Smother your homemade pasta with a hearty portion of ragu packed with Italian sausage, fennel, tomato & fresh greens. Find out Chef Robin's secret to great gnocchi on our blog!
Balsamic-Fig Chicken with apples, delicata squash & toasted farro see more
Smother Springer Mountain chicken breasts with Banner Butter's mouthwatering balsamic-fig butter. Roast crisp apples & tender delicata squash for an amazingly autumnal side & serve them over toasted farro.
Mu Shu Pork Tacos with shiitake mushrooms, peppers & sesame slaw see more
You'll love this recipe inspired by a beloved takeout classic! Simmer Pine Street Market's slow-cooked, pulled pork in a rich, sweet & savory sauce, then pile it onto flour tortillas. Top them with a sauteed sesame slaw with shiitake mushrooms, sweet bell peppers, shredded carrots & cabbage. Garnish with fresh cilantro & sriracha.
Monday October 3rd, 2016
Arugula Pesto Chicken with pecans & roasted butternut squash over lemon orzo see more
This recipe was featured in Flavors Magazine & is one of our favorite G&G classics! You'll make a deliciously easy arugula pecan pesto to top juicy Springer Mountain's chicken breasts. On the side, enjoy orzo tossed with creme fraiche & roasted butternut squash.
Sage-Chicken Sausage with apple cider sauce over sweet potato & apple hash see more
It's no secret that our buddies at Pine Street Market make a mean sausage, and this chicken sausage is no exception. It's made with Springer Mountain chicken, sage & a touch of chilies. Top it with fresh micro greens & an autumnal sauce featuring Mercier Orchards' apple cider. On the side, enjoy roasted sweet potatoes & apples.
Chili-Lime Shrimp over sesame rice noodles with peppers & carrots see more
This is our founder Emily's pick of the week! Marinate Gulf shrimp in fresh lime & mild chili spice, then saute to tender perfection. On the side, serve noodles tossed in a sweet sesame sauce & packed with fresh herbs, carrots, onion & farm fresh sweet peppers. Emily loves this dish's fun flavors & garnishing it with fresh lime wedges & sweet chili sauce.
Carne Asada Steak Bowl with black beans, poblano & tomatoes over cumin rice see more
Season grass-fed beef steaks from Brasstown Beef with a flavorful marinade of herbs, spices, soy, lime & garlic. Saute Red Earth Organic Farm's poblano pepper, Serenbe Farms' tomatoes & black beans. Serve it all over a bed of cumin rice & garnish with cilantro.
Cheddar & Pork Panini with red pepper relish, roasted potatoes & squash see more
Toss Pine Street Market's slow-cooked pulled pork with Doux South's Sweet Georgia Red Relish, made with red peppers, caramelized onions & toasted garlic. Pile it onto H&F's garlic-rosemary ciabatta with Wright Dairy's Red Hill cheddar & fresh greens, then grill in a pan to warm, melty nirvana. On the side, enjoy roasted potatoes & butternut squash seasoned with paprika, cumin & brown sugar.
Monday September 26th, 2016
Panko & Herb-Crusted Chicken with lemon-garlic spaghetti squash see more
Panko breadcrumbs & herbs combine to form a light breading for Springer Mountain chicken breasts. They cook in a flavorful white wine sauce and are accompanied by roasted bell peppers & spaghetti squash flavored by garlic & lemon.
Email us to substitute chicken thighs
Tomato-Braised Pulled Pork over butternut squash fritters with herbed yogurt sauce see more
Combine shredded potato & butternut squash with onion, thyme & egg to form crispy pan-fried fritters. Braise Pine Street Market's slow-cooked pulled pork in a smoky, brown sugar tomato sauce. Top it off with an herbed sauce featuring Atlanta Fresh Greek yogurt.
Garlic-Butter Rockfish over polenta with eggplant, peppers & herb vinaigrette see more
Season sustainably caught rockfish with garlic & paprika, then lightly saute in butter for a truly flavorful fish. Serve over creamy polenta with parmesan & a dash of Atlanta Fresh heavy cream. On the side, enjoy roasted eggplant & sweet peppers tossed in a homemade vinaigrette with fresh herbs & bright lemon.
Honey-Glazed Pork Chops with roasted apples, delicata squash & pecan farro see more
Toss hearty, toasted farro with crunchy pecans. Roast sweet Mercier Orchards apples & tender delicata squash with a balsamic-mustard sauce for a flavor-packed side dish. Pan-sear Riverview Farm's pork chops & top with a mouthwatering honey glaze.
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.
Monday September 19th, 2016
Braised Chicken & Butternut Soup with roasted peanuts, ground coffee & artisanal bread see more
Chorizo Carbonara over linguine with mushrooms, greens, egg & parmesan see more
Saute Pine Street Market's pork chorizo & Orchard Valley's button mushrooms to perfection. Then toss al dente linguine with fresh greens & a creamy, homemade carbonara sauce made from farm fresh eggs & parmesan. You'll be amazed by how easy it is to whip up this authentic Italian sauce in your own kitchen!
Haven's Spice-Rubbed Chicken with late summer ratatouille, basil creme fraiche & bread see more
Transform your kitchen into Atlanta's beloved Haven! This recipe from Chef Stephen Herman showcases his innovative flair for American comfort food. Season chicken breasts with Haven's specialty spice rub, then serve with a colorful sampling of summer's end—sauteed eggplant, red pepper, summer squash & cherry tomatoes. Top it off with a dollop of Haven's basil creme fraiche & serve with TGM Bread's herbed focaccia.
Salmon & Tomato Vinaigrette over wild rice pilaf with sauteed summer squash see more
Emily loves this flavorful dish bursting with some of the season's first tomatoes! Top pan-seared, wild caught salmon fillets with a homemade vinaigrette featuring Red Earth Organic Farm's tomatoes, briny capers & smoky spices. Saute Red Earth's summer squash, and serve everything over healthy wild rice pilaf.
Tuscan Shrimp with white beans, spinach & tomatoes over polenta see more
Everyone is sure to love this Italian twist on shrimp 'n' grits! Saute juicy Gulf shrimp with white beans, tomatoes, greens & a hint of lemon. Serve over a bed of comfortingly creamy polenta with Atlanta Fresh Heavy cream & parmesan cheese. Garnish with fresh herbs.