Our take on this Vietnamese specialty packs an unbelievable amount of flavor in so little time. Coat delicate salmon fillets from Blue Circle in an aromatic, syrupy caramel sauce including aromatics, brown sugar & lime juice. Sauté sweet red peppers & snow peas, then season with lime zest. Serve it all over a bed of jasmine rice, then garnish with fresh cilantro & mint.

Find out why this autumnal dish is a tried-and-true G&G classic! Whip up a flavor-packed, homemade pesto with local arugula & Georgia pecans then smother onto pan-seared Springer Mountain chicken breasts. On the side, enjoy al dente orzo combined with tangy CalyRoad Creamery goat cheese then tossed with honey-roasted butternut squash & a finishing touch of lemon zest.

Even if it doesn't feel like fall outside yet, make it so in your kitchen with this wonderfully autumnal dinner. Brown Springer Mountain chicken breasts on the stovetop and finish in the oven to roast alongside sliced fennel, apples, kale & herbs. Toast torn sourdough from TGM Bread into craggy croutons to sprinkle over top, then drizzle everything with a savory white wine vinegar pan sauce.

These meatballs taste like they've simmered for hours yet come together in a fraction of the time! Form tender meatballs made from Riverview Farms ground pork with lemon zest & fresh sage. Cook them in a homemade Italian herbed tomato sauce, then serve over a bed of Riverview polenta. Top with a generous dollop of Rock House fromage blanc mixed with creamy ricotta, green onions & fresh thyme. Enjoy a crisp green salad with shaved parmesan on the side.

This simply satisfying crowd pleaser of a meal couldn't be any easier! Marinate tender steak bulgogi from Brasstown Beef in a mouthwatering sauce including smoky spices, lime & garlic. Sauté juicy local tomatoes & peppers along with black beans, deglazing the pan with some of that flavorful marinade. Scoop it all atop a bed of cumin-spiced rice and garnish with fresh cilantro. 

This nourishing, flavorful curry could not be more packed with veggies! Sauté eggplant, carrots & gai lan (Chinese broccoli), then simmer in a creamy coconut milk & red curry base along with plenty of cashews. Ladle it all over a bed of rice, then top with a spicy toasted coconut-herb garnish & lime wedges.

(Plant-Based: Pescatarian)

This simply satisfying crowd pleaser of a meal couldn't be any easier! Coat tender pulled pork from Piedmont BBQ in a mouthwatering sauce including smoky spices, lime & garlic. Sauté juicy local tomatoes & peppers along with black beans, deglazing the pan with some of that flavorful marinade. Scoop it all atop a bed of cumin-spiced rice and garnish with fresh cilantro. 

Sauté a mix of cremini & button mushrooms from Orchard Valley spiced up with a blend of harissa, garlic & warm spices. Whip up a classic hummus (it's so easy!), then make a salad of juicy local tomatoes, fresh parsley & red onion tossed in a light lemon dressing. Stuff fluffy pita bread from Classic Pita with your hummus, mushrooms & salad, or cut pita into triangles and use as a vehicle for dipping all that goodness—chef's choice!

(Plant-Based: Vegan)

Our take on this Vietnamese specialty packs an unbelievable amount of flavor in so little time. Coat Springer Mountain chicken breasts in an aromatic, syrupy caramel sauce including aromatics, brown sugar & lime juice. Sauté sweet red peppers & snow peas, then season with lime zest. Serve it all over a bed of jasmine rice, then garnish with fresh cilantro & mint.

Try our wholesome & easy take on chicken katsu—no deep frying here! Dredge Springer Mountain chicken breasts in a panko breading then pan-fry to crispy goodness. Make a refreshing salad featuring local cucumbers tossed in a balanced miso-sesame dressing. Warm up a sweet & savory katsu sauce to drizzle generously over your chicken. Enjoy over a bed of rice fluffed with fresh cilantro & mint.

Try our veggie-packed rendition of alfredo pasta for a delightful weeknight dinner. Dust Sea Pearl Seafood shrimp with bold blackening spice then pan-sear. Toss Pasta Mami fettuccine in a classic, creamy alfredo sauce with parmesan and a splash of white wine. Roast juicy cherry tomatoes & broccoli florets, then scoop onto the pasta along with the shrimp and a sprinkle of parsley.