This week, transform your kitchen into local Tex-Mex hot spot Superica! You'll love these easy-to-make costra-style tacos with griddled chihuahua cheese melted onto corn tortillas. Pile your tacos high with Sea Pearl's gulf shrimp cooked with blackening spices, garlic butter and a splash of white wine for a delicious filling with a little 'diablo' kick. Top it off with fresh cabbage, cilantro, onion, and a drizzle of Superica's smokey and a little bit spicy morita chile mayo. Serve with black beans sautéed in sofrito, as bold as a night at Superica - no reservations needed! 

You'll love the fusion of flavors in this fun recipe! Stir fry thin slices of Springer Mountain chicken breasts and coat in a lip-smacking, sweet 'n spicy sauce including gochujang, fresh ginger & sesame oil. Serve over a bed of rice folded through with Napa cabbage kimchi and enjoy with roasted broccoli florets tossed with black sesame seeds.

You're sure to love the alluring flavors and tongue-tingling spice of harissa that transforms this comforting dish! Form Springer Mountain ground chicken into meatballs spiced with cumin & coriander, then simmer in a harissa tomato sauce. Serve meatballs over tender orzo tossed with fresh spinach, artichoke hearts & mint, then garnish with a dollop of tangy feta cheese crema.

Pasta perfection doesn't get any easier than this! Pan-sear Blue Circle salmon fillets to crispy-skinned perfection. Whip up a verdant, veggie-packed pesto including arugula, mint, sunflower seeds, lemon & pecorino romano cheese. Toss it together with Pasta Mami cavatappi, English peas and a pat of butter to coat. Plate salmon on top of the pasta then drizzle with reserved pesto to finish.

Please the whole family with this recipe full of delightful flavors and a generous helping of veggies. Pan sear tender, juicy pork chops then top them with a light cream sauce including punchy whole grain mustard. Toss red skin potatoes, Watsonia Farms asparagus & local spring onion with fragrant rosemary & garlic, then roast for a colorful side dish featuring our favorite spring veggies!

Even picky eaters are sure to love this vegetarian meal featuring local zucchini & marinara sauce from Frik & Frak. Roll up thin slices of tender zucchini around a cheesy ricotta filling with fresh basil, place on top of marinara sauce in a baking dish, then sprinkle with more mozzarella & parmesan. Bake until browned and bubbly, then serve with TGM mini baguettes transformed into crusty, savory garlic bread.

(Plant-Based: Vegetarian) 

Our plant-based rendition of a fragrant-spiced shawarma swaps the meat for veggies but doesn't skimp on flavor! Roast cauliflower florets & chickpeas with warm spices 'til browned & crispy. Scoop onto soft laffa from Classic Pita along with crisp local cucumbers & cherry tomatoes seasoned with a squeeze of lemon, then drizzle generously with a verdant, smooth sauce including tahini & fresh herbs. 

(Plant-Based: Vegan)

With a fluffy-buttery biscuit top, this primavera bake is the comforting one pan meal dreams are made of! Primavera (Italian for "spring") shines through with a sauté of rosemary, Hickory Hill Farm carrots, Orchard Valley mushrooms and leeks. Combine a buttery white wine and mascarpone sauce with veggies and Springer Mountain chicken breasts then top with dollops of biscuit dough made with ricotta and fresh chives. Throw the whole skillet in the oven until sauce is bubbling and biscuits are golden brown! 

This dish concentrates the iconic flavors of Thailand into one quick and easy stir-fry! Sauté local asparagus & spring onions until crisp-tender. Combine the ginger and lemongrass flavors of spicy prik khing red curry paste with browned Springer Mountain ground chicken and kaffir lime leaves. Toss it all together then serve over jasmine rice fluffed with cilantro. Garnish with a crunchy topping of fried garlic & spring onion tops. 

You'll love the fusion of flavors in this fun recipe! Stir fry thin slices of Brasstown Beef sliced steak and coat in a lip-smacking, sweet 'n spicy sauce including gochujang, fresh ginger & sesame oil. Serve over a bed of rice folded through with Napa cabbage kimchi and enjoy with roasted broccoli florets tossed with black sesame seeds.

This week, transform your kitchen into local Tex-Mex hot spot Superica! You'll love these easy-to-make costra-style tacos with griddled chihuahua cheese melted onto corn tortillas. Pile your tacos high with Springer Mountain chicken breasts cooked with blackening spices, garlic butter and a splash of white wine for a delicious filing with a little 'diablo' kick. Top it off with fresh cabbage, cilantro, onion, and a drizzle of Superica's smokey and a little bit spicy morita chile mayo. Serve with black beans sautéed in sofrito, as bold as a night at Superica - no reservations needed!