This dish is a staple on our founder Emily’s holiday table! Form perfectly spiced meatballs featuring Riverview Farms pork & Brasstown Beef beef that are inspired by Emily’s own family recipe. Simmer the savory meatballs in a sour cream sauce with a beef broth base. Enjoy accompanied with oven-roasted potatoes & crispy kale. Top it all off with a dollop of lingonberries for a festive dish to celebrate the season!

Start the New Year off right with this healthy and oh-so-satisfying meal! Sear Blue Circle salmon fillets and build a fragrant Thai-inspired sauce with creamy coconut milk, mild red curry paste, coriander & cumin. Simmer local carrots & yu choy along with salmon in your savory sauce. Serve it all over a bed of springy rice noodles, finish with a squeeze of lime and garnish with a tongue-tingling salad of Thai chili, mint & cilantro.

This belly-warming meal brimming with French flavors is sure to make everyone part of the clean plate club! Tender Springer Mountain chicken breasts are simmered in a light tomato cream sauce featuring Orchard Valley button mushrooms, fresh tarragon and a splash of white wine. Finish it off with crumbled Pine Street Market bacon and wilted spinach, then ladle it all over tender orzo.

The whole family will enjoy this recipe that makes cooking schnitzel a snap from start to finish! Coat pounded Beeler Farms pork chops in smoky seasoning with a panko crust, then pan-fry to crispy perfection. On the side, enjoy roasted broccoli & sweet potatoes tossed with B.J. Reece apples, dried cranberries & pecans in a light, creamy dressing with fresh parsley.

Seek refuge from the cold with this hearty soup that's sure to satisfy! Sauté broccoli florets & potatoes with sliced leeks & savory spices. Deglaze with a splash of wine & veggie stock, then blend until smooth, finishing with a swirl of local cream and plenty of cheddar. Top it off with oven-charred broccoli and serve with a toasted TGM mini baguette spread with Banner Butter's roasted garlic-herb butter.

(Plant-Based: Vegetarian)

Our approachable, flavor-packed twist on this Oaxacan staple is easy to whip up any night of the week! Pan-sear Springer Mountain chicken thighs and then let simmer in a dark, rich sauce including tomatoes, spicy chipotle, dark chocolate & almond butter for nutty richness. Serve mole over a bed of brown rice. On the side, enjoy roasted delicata squash and a light cabbage slaw with cilantro & lime.

This ultra-comforting, vegan curry gets its creaminess from coconut milk rather than dairy. Simmer cauliflower florets & chickpeas in a tomato sauce imbued with warm spices & aromatics. Finish with a swirl of creamy coconut milk then serve over fluffy basmati rice. Garnish with toasted coconut flakes & cilantro.

(Plant-Based: Vegan)

Our test kitchen couldn't get enough of the spin on crispy rice. Easily cook and crisp rice in a saute pan with caramelized onions, garlic, and sweet & mild aji amarillo chile paste to create a base of crunchy perfection. Then coat Springer Mountain chicken breasts in a bright and herbaceous chimichurri and oven roast beside broccoli florets. For the finishing touch, and its namesake flavor, dice fresh pear and fold into the remaining chimichurri to create the perfect spoonable sauce. 

Coat al dente Pasta Mami rigatoni in a creamy, slightly tangy sauce featuring Caly Road goat cheese and a splash of half & half. Roast sweet delicata squash & red onions, then stir into the pasta along with local kale and a shower of grated parmesan. Fold in Riverview crumbled Italian sausage and garnish with toasted panko breadcrumbs.

This belly-warming meal brimming with French flavors is sure to make everyone part of the clean plate club! Blue Circle salmon fillets are simmered in a light tomato cream sauce featuring Orchard Valley button mushrooms, fresh tarragon and a splash of white wine. Finish it off with crumbled Pine Street Market bacon and wilted spinach, then ladle it all over tender orzo.

Start the New Year off right with this healthy and oh-so-satisfying meal! Sear shrimp from Sea Pearl Seafood and build a fragrant Thai-inspired sauce with creamy coconut milk, mild red curry paste, coriander & cumin. Simmer local carrots & yu choy along with shrimp in your savory sauce. Serve it all over a bed of springy rice noodles, finish with a squeeze of lime and garnish with a tongue-tingling salad of Thai chili, mint & cilantro.