A perfectly refreshing salad for hot summer nights! Stir fry sliced steak from Brasstown Beef until perfectly tender. Toss springy rice noodles with Napa cabbage, cucumber, radish, shredded carrots, and a bouquet of fresh herbs. Dress your salad with a lip-smackingly good combination of southeast Asian flavors like sambal, fish sauce & ginger. Garnish with sesame seeds, Thai basil, cilantro & mint.

These easy, crowd-pleasing quesadillas are the perfect dinner to beat the heat. They're packed with ground beef, sweet peppers & heaps of cheese. Make a quick crema with sour cream & lime to dip or dollop to your heart's content. Serve alongside a salad featuring juicy cherry tomatoes & avocado tossed in a light vinaigrette & fresh cilantro. 

Dredge Springer Mountain chicken breasts pounded into thin cutlets in a spiced almond flour-parmesan mixture, then pan fry to golden perfection. Toss together a colorful quinoa salad with blistered cherry tomatoes and red onions, shaved summer squash, arugula and CalyRoad Creamery goat cheese, then drizzle with an aromatic sherry vinegar dressing for a refreshing midsummer night's meal. 

Lightly coat Blue Circle salmon fillets in an Italian-seasoned breading, then sauté to perfection. Simmer fresh local tomatoes with a splash of white wine and plenty of garlic, then swirl in cream along with basil for an aromatic, irresistible sauce. Toss spinach & parmesan into al dente orzo to wilt, then top with salmon and a generous ladle of the sauce, garnishing with ribbons of basil.

This recipe packed with flavor is sure to please! Coat Kathleen's Catch rainbow trout fillets with a bold blackening spice blend, then pan-sear to lock in all that flavor. Deglaze your pan with a wedge of lemon and sauté local green beans for a deliciously seasonal side. Enjoy over toasted brown rice brightened with lemon zest, then drizzle with a mild homemade remoulade and a squeeze of charred lemon.

You'll have this delicious, cozy ratatouille-inspired pasta bake in the oven in no time, so you can sit back and enjoy a glass of wine while the flavors mingle. Roast local zucchini, summer squash & eggplant together until tender. Combine with ruffled campanelle pasta from Pasta Mami, crushed tomatoes & herbes de Provence. Lay fresh mozzarella on top, dollop with ricotta, then sprinkle with parmesan. Bake to bubbly, golden nirvana, then garnish with fresh basil.

(Plant-Based: Vegetarian)

Our founder, Emily loves the comforting yet elevated Italian flavors in this dish! Brown mild Italian chicken sausage links from Pine Street Market and cut into thick slices. Cook along with sweet peppers, eggplant & red onions in broth imbued with fresh oregano. Serve over a bed of buttery Riverview Farms grits, then garnish with a spoonful of salsa di parmigiano, a beautiful Italian topping of fresh herbs, parmesan & olive oil 

Homemade squash fritters are the star of this southern inspired meal. Cook juicy Springer Mountain chicken breasts and top with an unexpected twist on chimichurri loaded with Dicky Farms peaches, jalapeno, fresh parsley, and cilantro. Serve over top fluffy on the inside and crispy on the outside local squash fritters for a meal that is both comforting and refreshing. 

Everyone at the table is sure to love the way you transform tortillas into a bowl for a fun taco salad! Sauté strips of Springer Mountain chicken breasts dusted with bold southwest seasoning. Shape large flour tortillas into shells and bake until crisp, then fill with mashed black beans, charred local sweet corn, lettuce, juicy tomatoes & chicken. Drizzle everything with a bright, honey-sweetened lime vinaigrette and garnish with shredded cheddar jack cheese.

Lightly coat butterflied Springer Mountain chicken breasts in an Italian-seasoned breading, then sauté to perfection. Simmer fresh local tomatoes with a splash of white wine and plenty of garlic, then swirl in cream along with fresh basil for an aromatic, irresistible sauce. Toss spinach & parmesan into al dente orzo to wilt, then top with sliced chicken and a generous ladle of the sauce, garnishing with ribbons of basil.

These easy, crowd-pleasing veggie quesadillas are the perfect dinner to beat the heat. They're packed with corn off the cob, black beans, sweet peppers & heaps of cheese. Make a quick crema with sour cream & lime to dip or dollop to your heart's content. Serve alongside a salad featuring juicy cherry tomatoes & avocado tossed in a light vinaigrette & fresh cilantro. 

(Plant-Based: Vegetarian)