These veggie-packed enchiladas are sure to become a cold weather weeknight favorite! Sauté poblanos & diced butternut squash spiced with smoky cumin, then stuff into flour tortillas along with sliced Springer Mountain chicken breast. Smother them with a mouthwatering cilantro sour cream sauce, sprinkle with shredded Monterey Jack cheese, then bake until browned and bubbly. Top it all off with mild salsa verde from Taqueria La Luz.

Prepare for everyone to be drawn to the kitchen with the aroma of this cozy meal featuring citrusy, fragrant lemon thyme. Pan sear Springer Mountain chicken breast and coat in a zingy pan sauce including fresh lemon thyme & lemon juice with a swirl of of butter to finish. Bake a decadent pomme dauphinoise with Yukon gold potatoes, gruyere, mozzarella & cream. Balance it out with local lettuce dressed in a light red onion-white wine vinaigrette on the side.

Cook thinly sliced Springer Mountain chicken breast and toss in an effortless homemade buffalo sauce. Stuff soft flour tortillas with your buffalo chicken, then make a quick slaw of celery, shredded cabbage, carrots & red onions tossed in a cider vinaigrette to pile on top. Whip up a ranch-seasoned crema with G&G's Real Dill seasoning blend to drizzle over your tacos, then garnish with lime wedges.

Fill your kitchen with the cozy aroma of this veggie-packed curry that's a snap to make. Sauté shiitakes from Ellijay Mushrooms, broccoli florets & crisp bamboo shoots with spicy green curry & aromatics, then simmer with Sea Pearl Seafood shrimp in a coconut milk broth. Spoon your curry over fluffy rice, then garnish with fragrant Thai basil & lime wedges.

Get ready to fall in love with this dish's autumnal flavors! Pine Street Market's apple & sage chicken sausage is roasted with a hearty hash including sweet potatoes, radishes, kale & BJ Reece Orchards apples. Cook down a delicious sauce featuring local apple cider & fresh sage to drizzle on top, and garnish with toasted rosemary walnuts.

Our hearty spin on this cozy Mediterranean classic swaps the traditional eggs for protein-packed meatballs made from Brasstown Beef ground beef. Sauté bell peppers with aromatics & simmer with crushed tomatoes. Let the meatballs mingle with the sauce, then crumble feta over top and broil to melty goodness. Sprinkle with parsley and enjoy with garlic-rubbed pita bread from Classic Pita.

Loaded with comforting flavors, this plant-based dish is truly inspired by the season. Whip up an easy pecan pesto including fresh basil, parmesan & lemon. Stir into nutty farro, local greens & white beans sautéed with aromatics & sun-dried tomatoes, then stuff into tender acorn squash, sprinkle with mozzarella cheese, and bake till golden. Garnish with lemon wedges and more pesto on top.

(Plant-Based: Vegetarian)

Form meatballs from Springer Mountain ground chicken combined with fresh herbs, panko breadcrumbs & parmesan. Bake to perfection, then serve over a tangle of Pasta Mami's fettuccine tossed in a homemade spinach pesto with almonds, parsley, chives & lemon. Finish it off with oven-charred zucchini and more pesto.

You're sure to love the tongue-tingling harissa and bouquet of fresh herbs that elevates this weeknight-friendly recipe! Brush pan-seared Blue Circle salmon fillets with harissa, then finish in the oven alongside roasted cauliflower & butternut squash. Toss veggies with herbs & lime-pickled red onions. Garnish with a sprinkle of sumac and drizzle with a tangy Greek yogurt sauce sweetened with a touch of honey.

Cook thinly sliced Springer Mountain chicken breast and toss in an effortless homemade buffalo sauce. Stuff soft flour tortillas with your buffalo chicken, then make a quick slaw of celery, shredded cabbage, carrots & red onions tossed in a cider vinaigrette to pile on top. Whip up a ranch-seasoned crema with G&G's Real Dill seasoning blend to drizzle over your tacos, then garnish with lime wedges.

(Plant-Based: Vegetarian)

Fill your kitchen with the cozy aroma of this veggie-packed curry that's a snap to make. Sauté shiitakes from Ellijay Mushrooms, broccoli florets & crisp bamboo shoots with spicy green curry & aromatics, then simmer with Blue Circle salmon fillets in a coconut milk broth. Spoon your curry over fluffy rice, then garnish with fragrant Thai basil & lime wedges.