It's no secret that we eat a lot amazing food here in the G&G office, and this vegetarian recipe is no exception—recipe tester Caitlin said "this might be the most delicious meal I have made so far!” Colorful butternut squash, kale & caramelized red onions grace pillowy naan from Classic Pita. Topped with a sprinkle of warm spices, sage, shredded mozzarella & Caly Road Creamery's soft goat cheese, this is one delish dish!

(Plant-Based: Vegetarian)

Fill your kitchen with the cozy aroma of this veggie-packed curry that's a snap to make. Sauté Orchard Valley button 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, fiery sliced chiles & lime wedges.

Our spin on this cozy Mediterranean classic swaps the traditional eggs for protein-packed meatballs made from healthy Springer Mountain ground chicken. 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 cilantro and enjoy with garlic-rubbed pita bread from Classic Pita.

Add some zing and zest to traditional cassoulet with our version that's both healthy and comforting! Adorn Springer Mountain chicken thighs with sliced lemon, surround them with garlicky tomatoes, then roast until golden and caramelized. Sauté cannellini beans with Riverview Farms mild Italian sausage, spinach, a splash of white wine & fresh herbs, then lay sliced chicken on top to complete your dish.

Nourish yourself with a piping hot bowl of a classic French onion soup with a twist! Caramelize red & yellow onions with a pinch of sugar until deeply browned and soft. Add homemade, umami-ful porcini broth & fresh thyme, then let it simmer to fragrant goodness. Ladle into bowls then top with slices of TGM mini baguette & grated gruyere cheese, then broil until bubbly and golden on top.

This week, transform your kitchen into Little Sparrow, Ford Fry's latest restaurant that captures the essence of a classic French brasserie. Sear pork chops and baste with brown butter infused with fresh thyme & garlic. Bake a decadent pomme dauphinoise with Yukon gold potatoes, gruyere, mozzarella & cream to serve on the side. Round it out with crispy roasted brussels sprouts seasoned with sherry vinegar and a sprinkle of flaky salt.

Fill your kitchen with the cozy aroma of this veggie-packed curry that's a snap to make. Sauté Orchard Valley button 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, fiery sliced chiles & lime wedges.

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 a scoop of mild pico de gallo from Taqueria La Luz.

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 thin sliced sirloin. 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 a scoop of mild pico de gallo from Taqueria La Luz.

Find out why this recipe is a G&G classic! Pan-sear Springer Mountain chicken breasts seasoned with fresh thyme & rosemary, then top with a luscious sauce with parmesan, cream & cremini mushrooms from Orchard Valley. Mash sweet potatoes with a bit of butter for a crowd-pleasing and effortless side dish. Roast broccoli with pecans and toss with parmesan & bright lemon to round out this cozy meal.

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.