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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.

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!

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 Big Branch Valley Farm eggplant, then serve over a bed of 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

Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.

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

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.

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!

Brisket Pizza with caramelized onion, balsamic apples & fontina see more

Caramelize sliced onion with sweet balsamic-simmered Mercier Orchards' apples, then pile it all onto S&J's fabulous pizza dough. Top with Pine Street Market's tender, slow-cooked brisket, mozzarella & Wright Dairy's Alexandria fontina cheese, then bake to crispy, glorious perfection.

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 & red pepper 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 White Oak Pastures Italian sausage, Orchard Valley button mushrooms, Big Branch Valley Farm sweet peppers, tomato & fresh greens. Find out Chef Robin's secret to great gnocchi on our blog!

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!

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

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.

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.

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 Ga Grown steaks with a flavorful marinade of herbs, spices, soy, lime & garlic. Saute Red Earth Organic Farm's poblano pepper, Rise N Shine Farm's tomatoes, and black beans. Serve it all over a bed of hearty brown rice with smoky cumin, then garnish with fresh cilantro. 

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 H&F's garlic-rosemary 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. 

Monday September 26th, 2016

Herb Chicken & Spaghetti Squash with white wine-caper sauce & dinner rolls see more

Tender Springer Mountain chicken breasts are dusted with herbs & flour, lightly fried, then simmered in a flavorful white wine sauce with red onion & briny capers. Serve chicken & sauce over a bed of guilt-free spaghetti squash noodles tossed with a squeeze of fresh lemon, roasted peppers & garlic. On the side, enjoy The General Muir Bread's dinner rolls.

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 & 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. 

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.

Monday September 12th, 2016

Sauteed Rockfish with roasted pepper-walnut sauce & sauteed zucchini see more

In this creative dish, toasted walnuts combine with roasted bell peppers to create the perfect sauce for a pan-seared rockfish fillet. On the side, you'll saute potatoes & Watsonia Farm's zucchini, then top them with fresh scallions for a truly flavorful side dish.

Kimchi Pork Sandwiches with Makan's apple kimchi & summer squash salad see more

Everybody's favorite pulled pork from Pine Street market is sandwiched between The General Muir Bread's flaky brioche buns for a can't miss dinner combo! Topped with Makan's delicious apple kimchi then paired with a fresh salad of summer squash & Mercier Orchard's apples.

Woodland Chicken with tomato cream sauce & mushrooms over polenta see more

Our take on a French classic, Chicken Chasseur, you'll love this mouthwatering dish! Tender Springer Mountain chicken breasts are simmered in a light tomato cream sauce with Orchard Valley's button mushrooms & delicate greens. Serve over a bed of creamy Riverview Farms' polenta with parmesan.

 

Pork Meatballs Al Pomodoro over spaghetti squash with herbed fromage see more

If there's a veggie that's more fun to eat than spaghetti squash, then we haven't found it! Using Crystal Organic Farm spaghetti squash, easily make your own guilt-free noodles & serve with rustic pork meatballs. Whip up a homemade Italian herbed tomato sauce with a splash of white wine, then spoon it over noodles & meatballs. Top it off with a dollop of Rock House Creamery fromage blanc mixed with fresh thyme & scallion.

Seared Steak Salad with blue cheese, candied pecans & creamy herb dressing see more

Pan-sear grass-fed steaks to perfection & whip up some candied pecans. Serve on a bed of crisp lettuce with crumbled blue cheese & sliced red onion. Over the top, drizzle a homemade dressing featuring Atlanta Fresh Greek yogurt, a hint of citrus, parsley & tarragon.

Tuesday September 6th, 2016

Muscadine Pork Chops with roasted sweet peppers & potatoes see more

Whip up an elegant & flavorful sauce from Watsonia Farms' muscadines—the South's wild grapes! Serve it over pan-seared Riverview Farms' pork chops. On the side, enjoy roasted potatoes & colorful sweet peppers garnished with fresh thyme.

Zesty Lime Salmon with summer veggie saute & herbed orzo pilaf see more

Wild-caught salmon is sprinkled with lime zest & braised in broth. Serve it over a bed of orzo pilaf flavored with Herbs de Provence. Top it off with a delectable saute of zucchini, scallion & tomato brightened with fresh lime. 

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.

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.

Pan-Seared Chicken Breasts with chèvre vinaigrette, roasted green beans & quinoa see more

Pan-sear pasture-raised chicken breasts & serve with superfood quinoa & tasty, toasted tarragon green beans. Drizzle generously with a homemade vinaigrette that's packed with flavor & Caly Road Creamery's fresh goat cheese.

Monday August 29th, 2016

Horseradish Cream Brisket with honey-roasted potatoes & green beans see more

Our Founder Emily loves this flavor-packed classic! Slice Crystal Organic Farm potatoes then bake with green beans, 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 colorful sprinkle of roasted red peppers.

Grass-Fed Beef Burgers with minted beet ketchup, goat cheese & parmesan zucchini fries see more

Grass-fed beef from our friends at White Oak Pastures is seasoned & seared into mouthwatering patties. Place them on freshly baked buns, then top with Caly Road Creamery goat cheese & fancy minted beet ketchup. Don't miss out on our new favorite side dish—baked parmesan zucchini fries!

 

Gluten-free? Check out these superfood buns made by our pals at KNOW Foods!

Muscadine Chicken Breasts with roasted okra & pistachio rice pilaf see more

Simmer pasture-raised chicken breasts in a tangy muscadine & Dijon mustard sauce with white wine. On the side enjoy roasted okra & rice pilaf tossed with carrots & pistachios. 

 

Email us to substitute chicken thighs

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! 

Makan's Pork Ramen with field peas, peppers, egg & black sesame sauce see more

A perennial crowd-pleaser, ramen is back on our menu! Makan is topping their delicious 3-day ramen broth with housemade black sesame sauce. Dip yourself a bowl full of Sun Ramen noodles, Pine Street Market's pork belly, tender field peas, scallion & sweet peppers. Top with a poached egg.

Monday August 22nd, 2016

Fiesta Chicken Taco Bowl with field pea, pepper & tomato salsa see more

White Oak Pasture's ground chicken gets the party treatment with lime, cumin, chipotle & spices. Serve it over crisp greens topped with a flavorful salsa of tender field peas, bell pepper, red onion & tomato. Serve in fun tortilla bowls garnished with lime wedges & cilantro.

Award-Winning Marinated Shrimp over summer squash & sweet corn succotash see more

We're proud to bring you this recipe from the grand prize winners of this year's Decatur Cook's Warehouse Summer Cooking Camp for Kids! Marinate shrimp with white wine, oregano & aromatics. Serve sauteed shrimp over a creamy summer squash & corn succotash. Garnish with fresh herbs & enjoy a The General Muir Bread's mini baguette on the side.

Balsamic Glazed Pulled Pork with tuscan field pea-pepper saute & focaccia see more

Simmer Pine Street Market's slow-cooked, pulled pork with a savory balsamic sauce with just the right amount of spice. Serve it over a Tuscan-inspired saute of field peas, sweet peppers, tomatoes, thyme & dill. Soak up all that goodness with flavorful focaccia from The General Muir Bread.

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

Duck Egg Flatbread with mushrooms, fontina & caramelized onions see more

Top fluffy naan from Heavenly Breads with button & shiitake mushrooms, fontina cheese, caramelized onions & rich, flavorful duck eggs from Woodsong Farm. Garnish your flatbread pizza with crisp, crumbled sage leaves. On the side, enjoy a fresh side salad with peaches, pecans & homemade vinaigrette.