Go fishing for flavor with this brand new G&G recipe! Make a crust of panko, horseradish, and dijon mustard to coat buttery Kathleen's Catch mahi-mahi. While the mahi cooks to crispy panko crusted perfection in the oven, sauté fresh radish and English peas on the stovetop with butter. Whip together a bright lemon aioli for drizzling and serve with warm TGM bread. In no time at all you have a luxurious dinner that pays dividends in flavor!

Be warned: you may not be able to resist going for seconds! Smother Pasta Mami's fresh four-cheese tortellini with a mouthwatering, creamy sauce studded with Pine Street Market bacon and English peas. Garnish with a sprinkle of fresh chives and enjoy alongside a salad of lightly dressed local lettuce and carrot ribbons.

No one will be able to resist the allure of fragrant basil in this quick & easy pasta dinner! Brown Pine Street Market's flavorful Italian chicken sausage. Add broccoli florets to get a good sear, then deglaze the pan with a splash of white wine. Swirl in cream & grainy mustard for a well-balanced sauce. Toss Pasta Mami's penne to coat and finish it off with ribbons of fresh basil and a shower of pecorino cheese.

We can't get enough of this fresh and flavorful meal that features all the bounty of springtime! Toasted brown butter orzo is nestled alongside sautéed Springer Mountain chicken breasts and local asparagus. Spooned on top is an irresistible relish made with Miles Berry strawberries, fresh basil, red onion and a spritz of lemon! 

Our twist on a Chinese takeout staple is elevated with ultra-tender sliced steak from Brasstown Beef. Lightly char carrots & broccoli then add fragrant ginger, local green garlic and a lip-smacking, sweet & salty sauce. Add your beef and briefly stir fry, then serve it all over toasted sesame rice garnished with a sprinkle of sesame seeds & a drizzle of spicy chili oil.

This colorful burrito bowl ticks all the boxes for a filling meal with an exciting variety of textures and flavors. Load up a bowl with brown rice, Brasstown Beef ground beef, and roasted sweet potatoes & peppers seasoned with chili powder & lime. Top with a fun, refreshing salsa including creamy avocado & orange segments, then garnish with toasted pepitas & cilantro.

This elevated recipe is a breeze to make, but tastes like a million bucks! Coat Blue Circle salmon fillets with a bold spice blend including smoky chili powder & coriander, then broil along with a verdant trio of snap peas, green beans & English peas. Drizzle with a creamy sauce made with Rock House buttermilk, chives & honey from Sweetwater Creek. Serve over a bed of toasted walnut quinoa then garnish with fresh dill & lemon wedges.

Bet you haven't thought about mushrooms masquerading as crab in your crab cakes before—find out why G&G recipe testers were so impressed by this recipe! Pull apart lion's mane mushrooms from Mycelial Minds into meaty shreds, then combine with panko, aromatics & a Rise 'N Shine egg to form patties. Pan fry to golden perfection and serve with a creamy remoulade, lemony slaw and roasted salt & pepper potatoes.

(Plant-Based: Vegetarian)

This winner of a chicken dinner is sure to please with ease! Season Springer Mountain chicken breast with thyme, then pan sear. Lay atop bouncy pearled couscous and cherry tomatoes and let gently finish in the oven. Stir wilted spinach, CalyRoad Creamery goat cheese and a squeeze of lemon into couscous, top with sliced chicken, then garnish with a toasted herbed pangrattato made with crunchy panko.

Our twist on a Chinese takeout staple is elevated with healthy, thinly sliced chicken breast from Springer Mountain Farms. Lightly char carrots & broccoli then add fragrant ginger, local green garlic and a lip-smacking, sweet & salty sauce. Add your chicken and briefly stir fry, then serve it all over toasted sesame rice garnished with a sprinkle of sesame seeds & a drizzle of spicy chili oil.

This colorful burrito bowl ticks all the boxes for a filling plant-based meal with an exciting variety of textures and flavors. Load up a bowl with brown rice, black beans and roasted sweet potatoes & peppers seasoned with chili powder & lime. Top with a fun, refreshing salsa including creamy avocado & orange segments, then garnish with toasted pepitas & cilantro.

(Plant-Based: Vegan)