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 sweet potatoes, beets & kale see more
Our Founder Emily loves this flavor-packed classic! Slice colorful sweet potatoes then roast with ruby red beets, kale, 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 verdant sprinkle of chervil.
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.
Tuesday May 30th, 2017
Caribbean Pulled Pork with peaches & tomatoes over rice & black beans see more
Tender, pulled pork from our friends at Pine Street Market is simmered in mild, Caribbean-inspired flavors & a fun sauce made with Dickey Farms' peaches & diced tomatoes! Serve it on top of black beans & rice tossed with sauteed Big Branch Valley Farm chard, then garnish with fresh cilantro.
Garlic-Herb Steak & Moroccan-spiced couscous with braised tomatoes see more
Top pan-seared steak with an herbed sauce packed with flavorful garlic, scallions, mint, oregano & parsley. Serve alongside couscous tossed with carrots & Watsonia Farm's grape tomatoes delicately seasoned with cumin, smoked paprika & a hint of cinnamon.
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.
Stuffed Cajun Chicken with kale caesar salad & smashed potatoes see more
This one's a real crowd pleaser! Stuff Springer Mountain chicken breasts with asiago cheese & 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 Rise N Shine Farm potatoes & kale salad with crisp radishes & homemade caesar dressing.
Korean BBQ Chicken Bowl with broccoli, summer squash, quinoa & peanuts see more
Saute White Oak Pastures' ground chicken in a homemade Korean BBQ sauce with tamari, sesame, honey & aromatics, then give it just the right kick (you decide how much!) with Korean chili paste. Roast Red Earth Organic Farm's summer squash & broccoli with ginger. Build your own bowl over superfood quinoa & garnish with green onion & peanuts.
Monday May 22nd, 2017
Peach-Glazed Brisket over orange blossom & summer squash couscous see more
Toss Pine Street Market's tender pulled brisket with Dickey Farms' peaches & a sweet balsamic glaze. Serve it alongside couscous that's delicately flavored with orange blossom then tossed with summer squash, greens, walnuts & fresh tarragon for a colorful & fun meal featuring the bounty of the season!
Chorizo Flatbread with goat cheese, peaches & thyme-balsamic glaze see more
Top artisanal flatbreads with Pine Street Market's well-seasoned chorizo sausage, sliced Dickey Farms' peaches & Caly Road Creamery goat cheese then bake to optimal crispiness. Top it off with a lightly dressed arugula salad & drizzle with thyme-balsamic glaze.
Sweet Chili Shrimp with crispy garlic-caper snap peas over coconut rice see more
Our founder Emily loves these juicy, wild-caught Gulf shrimp marinated in sweet chili sauce, tamari, honey, lime & aromatics. Toss flavorful shrimp in a pan with charred snap peas & capers to make a great sauce for serving over a bed of coconut rice garnished with fresh cilantro.
Bacon-Wrapped Chicken with roasted broccoli & buttermilk whipped potatoes see more
Wrap tender Springer Mountain chicken breasts & fragrant sage in the loving arms of Pine Street Market bacon. Simmer seared chicken in a white wine sauce, then serve over a bed of smooth, whipped Idaho potatoes with Atlanta Fresh buttermilk. Garnish with freshly chopped chives & enjoy roasted broccoli on the side.
Spring Pea Stuffed Pasta with fava beans, herbed white wine sauce & almond salad see more
Savor al dente Storico Fresco pasta stuffed with spring peas, fava beans & creamy ricotta. Toss pasta in a simple yet elegant white wine-butter sauce with verdant parsley & chives, then garnish with parmesan. Lightly toss farm fresh lettuce with homemade balsamic dressing, marcona almonds, chopped dates, red onion & celery for a refreshing side salad.
Monday May 15th, 2017
Coconut Adobo Chicken with wilted greens, shiitakes & savory cheese grits see more
In this Southern take on a Filipino classic, tender Springer Mountain chicken breasts simmer in a sweet, tangy adobo sauce with creamy coconut milk, Sparta Imperial shiitake mushrooms & Red Earth Organic Farm kale. Serve it all over a bed of Riverview Farms' grits with Wright's Dairy Red Hill Cheddar.
Chimichurri Pork Sandwiches on ciabatta rolls with herbed radicchio-potato salad see more
Spread TGM Bread's ciabatta rolls with herbacious, homemade chimichurri & top with Pine Street Market's pulled pork for a crowd-pleasing sandwich. On the side, enjoy our take on creamy potato salad tossed with bright lemon juice, capers, crisp radicchio & a sprinkle of fresh parsley.
Shrimp Stir Fry with peaches, broccoli & ginger miso rice see more
This stir fry is bursting with bright Spring flavors! Saute wild caught Gulf shrimp with broccoli florets, Red Earth Organic Farm's summer squash & the season's first peaches in a mouthwatering sauce of ginger, honey, tamari & sesame. Serve it over white rice delicately flavored with fresh ginger & miso. Garnish with peanuts.
Fried Chicken Biscuits with ramp butter gravy, poached egg & roasted zucchini see more
Our founder Emily loves this comforting Southern classic! Easily batter & fry juicy Springer Mountain chicken breasts, pile 'em onto Proof Bakeshop's fluffy biscuits, smother with homestyle white gravy made with Atlanta Fresh milk & Banner Butter's sensational, seasonal wild ramp butter! Top it all off with a farm-fresh poached egg, and enjoy roasted Red Earth Organic Farm zucchini & sliced red onion on the side.
The General Muir Orecchiette with sausage, broccoli rabe, cream sauce & ricotta salata see more
Transform your kitchen into The General Muir with this easy & elegant recipe from Chef Todd Ginsberg! Form Riverview Farm's sausage into bite-sized meatballs & bake. Toss al dente orecchiette pasta with an Atlanta Fresh heavy cream sauce, meatballs & blanched broccoli rabe. Garnish with fresh oregano & grated ricotta salata.