Monday November 20th, 2017
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!
Herb-Mushroom Chicken over roasted sweet potato & brussels sprouts see more
This comforting fall recipe is sure to be a crowd pleaser! Simmer tender Springer Mountain Farm chicken breasts in smooth & savory sauce made with Orchard Valley button mushrooms, fresh tarragon & a splash of white wine. Serve chicken alongside colorful sweet potatoes & Brussles sprouts roasted with thyme sprigs.
Broccoli & Feta Quiche with artichoke hearts, roasted pepper & honey-balsamic salad see more
Emily loves how easy this recipe makes it to bake your own quiche! Broccoli florets, artichoke hearts, roasted red peppers & Caly Road Creamery feta cheese are lovingly surrounded by Rise N Shine Farm eggs, Atlanta Fresh milk & cream in this Mediterranean-inspired quiche. Pour filling into an easy-peasy homemade press-in pie crust & bake until golden. Serve alongside refreshing honey-balsamic dressed romaine topped with walnuts & Doux South's pickled red onion.
Pulled Pork Dressing with rustic bread, apples, pecans & cranberry compote see more
Start a new tradition this year with a recipe that's a feast unto itself! Toast cubes of The General Muir Bread's rustic loaf then toss with Pine Street Market's slow-cooked pulled pork, colorful butternut squash, greens, fragrant herbs, toasted pecans, Mercier Orchards apple, greens & a cider vinaigrette. Top it all off with a homemade holiday-spiced cranberry compote!
Monday November 13th, 2017
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, Global Growers kale transforms into crisp & zesty bite-sized chips.
Coffee Rubbed Pork Chops with smashed sweet potatoes & sauteed greens see more
Back by popular demand & bursting with flavor! Juicy Riverview Farm 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 Red Earth Organic Farm sweet potatoes seasoned with a touch of honey & just the right amount of spice!
Steakhouse 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 Big Branch Valley Farm kale with a hint of citrus & The General Muir's dinner rolls.
Korean Chicken Bulgogi with sesame broccoli, coconut rice & kimchi see more
Our Founder Emily loves this bulgogi dish! Simmer sliced Springer Mountain Farm chicken breasts in a lip-smacking sauce of tamari, fragrant ginger & sesame with just the right balance of sweet & spicy flavors. Serve over white rice made with rich, creamy coconut milk, alongside roasted broccoli florets tossed with sesame seeds & top it all off with Simply Kimchi!
King+Duke Brisket Hash with butternut, cranberries, kale & shiitake wine sauce see more
Transform your kitchen into King+Duke with this elevated recipe from Chef E.J. Hodgkinson! Saute a colorful hash of butternut squash, Global Growers kale & cranberries, then top with Pine Street Market's slow-cooked, pulled brisket. Smother it all with an indulgent, savory shiitake mushoom sauce made with a splash of red wine & thyme sprigs, then garnish with fresh parsley.
Monday November 6th, 2017
Italian Herbed Pork Sausage with pesto drizzle over sundried tomato & mushroom wild rice see more
Artisanal pork sausage seasoned with Italian herbs shines in this hearty dish! Serve it over a healthy wild rice blend tossed with sundried tomatoes, sauteed Orchard Valley mushrooms & parmesan cheese. Top it off with a drizzle of homemade pesto featuring fresh winter greens, bright lemon juice & Stone Mountain Pecan Company pecans.
Seared Steak Salad with blue cheese, candied pecans & creamy herb dressing see more
Pan-sear steaks to perfection & whip up some candied Stone Mountain Pecan Company pecans. Serve over a bed of crisp lettuce with crumbled blue cheese & pickled red onion. Toss it all with a homemade dressing featuring Atlanta Fresh Greek yogurt, a squeeze of citrus, parsley & tarragon. Enjoy The General Muir Bread's delicious dinner rolls on the side!
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 Los Amigos' flour tortillas & smother with a mouthwatering cilantro & sour cream sauce. Sprinkle with Chihuahua cheese, then bake until browned & bubbly. Top it off with a homemade pico de gallo!
Shrimp Scampi over sauteed veggies with herbed parmesan linguine see more
Easily make your own shrimp scampi with this classic recipe! Simmer pan-seared shrimp in a mouthwatering white wine & lemon sauce with briny capers, tomato, peppers & aromatics. Toss al dente linguine with fresh rosemary, parsley & shaved parmesan. Voila!
Lemon-Roasted Chicken over tomato, chorizo & cannellini cassoulet see more
Add some zing & zest to traditional cassoulet from the South of France! Top Springer Mountain chicken with sliced lemon, surround with garlicy tomatoes & roast until caramelized. Saute cannellini beans with flavorful chorizo, a splash of white wine, wilted greens & fresh herbs to make your own elegant cassoulet.
Monday October 30th, 2017
Salmon Thermidor with mushrooms, tarragon, garlic greens & focaccia see more
Bake wild-caught salmon fillets 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!
Brisket & Cheddar Panini with red pepper relish & roasted green beans see more
Toss Pine Street Market's slow-cooked pulled brisket with Doux South's Sweet Georgia Red Relish, made with red peppers, caramelized onions & toasted garlic. Pile it onto The General Muir Bread's ciabatta with cheddar & fresh greens, then grill in a pan to warm, melty nirvana. On the side, enjoy roasted green beans seasoned with paprika, cumin & brown sugar.
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,homemade blue cheese sauce. Roast blood-red beets & bright-orange butternut for a vibrant veggie hash. On the side, enjoy the tantalizing taste of black lentils.
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.
Squid Ink Pasta with a pumpkin-pancetta cream sauce, fried shiitakes & sage see more
By the pricking of my thumbs, something wicked(ly delicious) this way comes! Pitch-black artisanal pasta made with real squid ink by our friends at Storico Fresco is paired with a creamy pumpkin sauce featuring Atlanta Fresh milk & Pine Street Market's pancetta. Top it all off with crispy fried Sparta Imperial shiitake mushrooms & fragrant sage.
Monday October 23rd, 2017
Spiced Squash Flatbread with kale, goat cheese, sage & caramelized onion see more
It's no secret that we eat a lot amazing food here in the G&G office. When we tell you this vegetarian recipe is a Staff Favorite, that's really saying something! Colorful butternut squash, kale & caramelized red onions grace pillowy naan from Heavenly Breads. Topped with a sprinkle of cinnamon, nutmeg, sage, shredded mozzarella & Caly Road Creamery's goat cheese, this is one delish dish!
Homestyle Chicken & Biscuits with butternut squash, greens & goat cheese see more
Whip up a colorful stew of Springer Mountain chicken breasts, 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 & Atlanta Fresh buttermilk into the stew then bake to bubbly perfection!
Balsamic Brisket with gingered delicata squash & apple over rosemary farro see more
Settle down & enjoy the season with this sweet & savory fall dish! Slow-cooked, pulled brisket from Pine Street Market is simmered with aromatics & balsamic. Roast tender half moons of delicata squash with Mercier Orchards apple & fresh ginger, then serve it all over hearty rosemary farro.
Pecan-Brown Butter Trout with herb-roasted carrots & potatoes see more
You'll feel like you're in a restaurant when you dine on this divinely simple yet indulgent dish! Lightly dust trout fillets with rice flour then pan-fry & top with a mouthwatering homemade sauce of browned butter, toasted Stone Mountain Pecan Company pecans & a squeeze of bright lemon. On the side, enjoy tender potatoes & carrots roasted with thyme sprigs.
Kevin Gillespie's Pork Bulgogi in lettuce wraps with ginger-chili slaw & rice see more
Cook like Kevin Gillespie! Marinate thinly sliced pork bulgogi from Pine Street Market in a sweet & spicy Korean BBQ sauce with tamari, sesame & Korean red chili powder then saute. Toss shredded red cabbage, carrots & green onion in a creamy dressing with sweet chili sauce, ginger & lime, then pile your perfect slaw & pork into crisp lettuce wraps & serve with rice.
Monday October 16th, 2017
Banner Butter Roast Chicken with spiced apples & delicata over toasted farro see more
Roast pan-seared Springer Mountain chicken breasts smothered with Banner Butter's mouthwatering balsamic-fig butter. Top a bed of toasted farro with roasted Mercier Orchards apples & tender delicata squash tossed with fragrant fall spices, then garnish with fresh thyme for an amazingly autumnal dish!
Maple-Brown Sugar Sausage with rosemary-balsamic onions & sweet potato gratin see more
Nestle White Oak Pastures sweet & savory maple-brown sugar sausages into golden, caramelized onions. Layer colorful sliced sweet potatoes in a baking dish along with shredded gouda, sauteed greens, thyme & an easy homemade bechamel sauce, then bake to bubbly au gratin perfection!
Thai Curry Shrimp Bowl with rice noodles, peppers, bok choy, mushrooms & lime see more
Our founder Emily loves this flavorful, brothy dish! Easily make your own red curry with fragrant ginger & lemongrass, Orchard Valley button mushrooms, mild peppers & creamy coconut milk. Simmer wildcaught shrimp & bok choy in this sauce, then serve with vermicelli rice noodles, fresh cilantro, lime wedges & sliced thai chilies.
Mushroom Gravy Steak with creamy herb-mashed carrot & potato see more
Pan-sear tender steak, then whip up your own savory gravy with Orchard Valley button mushrooms, fresh thyme & Worcestershire sauce. Cook potatoes & colorful sweet carrots together, then smash them with fresh rosemary, parsley, paprika & a dash of Atlanta Fresh whole milk.
Chicken Tostadas with refried black beans & apple-radish slaw see more
Saute White Oak Pastures ground chicken with Salsa Sol del Rio's mild salsa & smoky cumin. Make your own refried black beans with refreshing cilantro. Layer beans & chicken onto toasted Los Amigos corn tortillas, then top with a crunchy slaw of Mercier Orchards apple, radish & grated carrot tossed with fresh lime juice, cayenne & a touch of honey.
Monday October 9th, 2017
Caribbean-Spiced Chicken with coconut rice, field peas & sweet peppers see more
Take your tastebuds on vacation with this paradisiacal plat du jour! Pan-sear juicy Springer Mountain chicken breasts, then bake them in a flavorful Caribbean-inspired sauce with mild spices, ginger, thyme & cilantro. Serve over a bed of creamy coconut rice tossed with tender field peas, Big Branch Valley Farm sweet peppers & red onion.
Champagne Chicken with rosemary, dijon-cream sauce & rustic mushroom farro see more
This champagne & rosemary chicken is perfect for an elegant evening in! Saute Springer Mountain chicken breasts with fresh rosemary, then simmer in a light & flavorful sauce of Dijon mustard, champagne vinegar & a touch of Atlanta Fresh cream. Top tender farro with roasted Orchard Valley button & cremini mushrooms, spinach & chicken, then smother with sauce & garnish with parmesan & parsley.
Salmon Croquettes with apple-cabbage slaw over almond couscous see more
You won't believe how easy it is to make classic croquettes with wildcaught salmon, Dijon, capers, panko, a squeeze of lemon & Rodgers Greens & Roots bell pepper. Toss couscous with toasted almonds & serve with a lightly dressed slaw of Mercier Orchards apples, shredded cabbage & green onion.
Butternut Mac 'N' Cheese with gruyere, cheddar, sage & apple-kale salad see more
Our Founder Emily's twin boys just loooove mac cheez and this crowd pleasin', cheesy favorite is secretly packed with healthy butternut squash! Toss Storico Fresco's Cresto di Gallo pasta with a smooth sauce made with gruyere, cheddar, nutmeg, Atlanta Fresh milk, fragrant sage & thyme, then top with panko breadcrumbs. Bake to golden perfection & serve with a healthy kale salad tossed with Mercier Orchards apples & homemade vinaigrette.
Chorizo & Sweet Potato Tacos with buttermilk crema, pickled red onion & corn tortillas see more
These easy-to-make tacos are perfect for fall! Saute spicy White Oak Pastures chorizo & sweet potatoes with smoky cumin & spices, then pile into Los Amigos corn tortillas. Top with freshly chopped tomato from Signal Mountain Farms & Doux South's pickled red onions, then drizzle with a cool cilantro crema made with Atlanta Fresh buttermilk.
Monday October 2nd, 2017
Braised Chicken & Butternut Soup with roasted peanuts, ground coffee & crusty bread see more
Simmer Springer Mountain chicken breasts in a savory soup featuring our favorite freshly ground coffee from Octane, roasted peanuts, butternut squash, a touch of honey & a hint of ginger. Set off all the flavors with a squeeze of citrus & a garnish of cilantro. Enjoy it with a freshly baked mini baguette from our friends at TGM Bread.
Creamy Tomato Shrimp with eggplant & cilantro over fluffy white rice see more
Saute juicy wild-caught shrimp with tender eggplant, bright tomatoes & fragrant garlic. Toss it all in a light cream sauce made with Atlanta Fresh heavy cream, a splash of white wine & fresh cilantro. Serve over fluffy white rice to soak up all these amazing flavors!
Cider Chicken Quinoa Bowl with apple, pecans, greens & apple cider sauce see more
This hearty & healthy dish is perfect for a cool autumn night! Springer Mountain chicken breasts are rubbed with Dijon, then simmered in a mouthwatering white wine sauce made with Mercier Orchards apple cider. Serve it all over a bed of toasted superfood quinoa tossed with roasted Mercier Orchards apple & greens. Garnish with fresh tarragon ribbons & a sprinkle of pecans.
Salami & Sweet Pepper Pizza with apple, blue cheese & romaine citronette salad see more
Our founder Emily always looks forward to pizza night with her family! Top a Victtoria Pie gourmet red sauce pizza crust with ricotta, mozzarella, marinated sweet peppers & The Spotted Trotter's spicy salami. On the side, toss crisp romaine & sliced Mercier Orchards apples with homemade citronette dressing then top with crumbled blue cheese & sliced almonds.
Floataway's Lamb Rigatoni with lamb & pork merguez, butternut squash, kale & chilies see more
Transform your kitchen into Floataway Cafe with this magical recipe from Chef Travis Hawthorne! Easily emulate the chef's perfectly spicy sauce with peppers, grated butternut squash, a dash of paprika & The Spotted Trotter's lamb merguez. Cook Floataway's housemade rigatoni to perfect al dente, then toss with sauce & top with fresh herbs & crushed almonds.
Monday September 25th, 2017
Arugula Pesto Chicken with pecans & roasted butternut squash over lemon orzo see more
Find our why this recipe was featured in Flavors Magazine! Whip up a flavor-packed, homemade pesto with spicy Crystal Organic Farm arugula & Georgia pecans & use it to top juicy Springer Mountain chicken breasts. On the side, enjoy al dente orzo tossed with Caly Road Creamery goat cheese, honey-roasted butternut squash & a sprinkle of bright lemon zest.
Chicken Satay Skewers with tomato-eggplant coconut rice & peanut sauce see more
Marinate Springer Mountain chicken breasts in lime, coconut milk & curry then thread them onto wooden skewers. Bake them to perfection & serve with a fun, homemade peanut sauce with Georgia Grinders creamy peanut butter, tamari & brown sugar. On the side, enjoy fragrant jasmine rice simmered with coconut milk, thai spices, sauteed Global Growers eggplant & fresh Signal Mountain Farms tomato.
Seared Salmon Poke Bowl with peppers, carrots, teriyaki, ponzu & sriracha mayo see more
This salmon poke bowl is what it's all about! Marinate wildcaught salmon in ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with salmon, lightly sauteed peppers, bok choy & crunchy shredded carrots. Drizzle with Chinese Southern Belle's Wild Wild East teriyaki glaze & homemade spicy aioli, then sprinkle with black sesame seeds, crumbled nori & chopped scallions from Rogers Greens & Roots Organic Farm.
Southwestern Turkey Burgers with cilantro-lime mayo, sauteed pepper & potato see more
Our founder Emily loves the southwestern flair of these healthy turkey burgers! Sear White Oak Pastures ground turkey patties, then place them on toasted buns from The General Muir Bread spread with a homemade cilantro-lime mayo. Top burgers with lettuce & pepperjack cheese, then serve with sauteed Big Branch Valley Farm peppers, potatoes & onion.
Rosemary-Sage Pork Chops with swiss chard, white beans & roasted bell peppers see more
Our founder Emily loves this warming, wintery dish! Pan-sear White Oak Pastures' pork chops then baste with a browned butter sauce made with fresh rosemary & sage. On the side, simmer tender white beans with Global Growers Swiss chard & colorful roasted bell peppers. Finish your veggies off with a sprinkle of parmesan.
Monday September 18th, 2017
Herbed Chicken Sausage with apple cider sauce over sweet potato & apple hash see more
Our Founder Emily loves this dish's fall flavors. White Oak Pastures' delicately herbed chicken sausage is pan-seared & simmered in an autumnal sauce featuring Mercier Orchards' apple cider, pecans & sage, then topped with a sprinkle of micro greens. On the side, enjoy roasted sweet potatoes & apples with fennel & rosemary.
Creamy Tomato Pulled Pork with chickpeas, baked eggs & feta over focaccia see more
This one-pot-wonder makes it easy to please everyone! Simmer Pine Street Market's pulled pork in a tomato sauce with a touch of Atlanta Fresh cream, tender chickpeas, greens & smoky paprika. Place pork & veggies on The General Muir's focaccia, nestle Darby Farms eggs in the middle & bake until toasty. Top with crumbled Caly Road Creamery feta.
Mushroom Bulgogi Buns with miso-sticky rice, bok choy & apple kimchi see more
Marinate a wild mushroom blend of Orchard Valley cremini & Sparta Imperial shiitake mushrooms with ginger, hoisin, honey, soy, sesame & green onion. Saute mushrooms with shredded carrot, then pile them onto steamed buns topped with Taiyo's delicious green apple kimchi. On the side, cook ginger-miso sticky rice with wilted bok choy.
White Wine Braised Chicken with mushrooms, linguine & wilted greens see more
Sprinkle Springer Mountain chicken breasts with paprika then simmer in an elegant white wine & butter sauce with Orchard Valley button mushroms, aromatics, greens & a swirl of Caly Road Creamery goat cheese. Serve chicken & sauce over al dente linguine tossed with fresh parsley, chives & thyme, then garnish with toasted pine nuts.
Hampton+Hudson Shrimp Caponata over polenta with tomato, eggplant & bell pepper see more
Transform your kitchen into Inman park gem Hampton+Hudson with this elevated recipe from Chef Savannah Sasser! Top a bed of Riverview Farms polenta with a mouthwatering caponata made with eggplant, tomato, bell pepper, sliced olives & capers. Toss wild-caught shrimp with fresh tarragon & dill, then saute & serve over vegetables & polenta.