This week, celebrate Fox Bros. BBQ’s annual Hatch Chile Fest with Chef Jonathan's easy, crowd-pleasing enchilada casserole. Whip up a tongue-tingling hatch green chili sauce thickened with masa. Fold in Piedmont BBQ's tender pulled pork, then layer with corn tortillas and heaps of cheddar-jack cheese. Bake to bubbling, golden perfection, then serve alongside a lightly dressed lime slaw studded with sliced jalapeños.

Stir fry Sea Pearl Gulf shrimp seasoned with garlic, then combine with a mix of blistered local shishito, sweet peppers and edamame. Toss Korean ramyun-style noodles in a spicy-sweet sauce including gochujang, sesame oil & honey from Honey Next Door. Garnish with black sesame seeds & scallions.

You'll love our inventive and wholesome take on a Chinese takeout classic. Stir fry thinly sliced Springer Mountain chicken breast, cabbage & bamboo shoots, then coat in a sauce including toasted sesame oil & Shaoxing wine. Fold in scrambled Rise 'N Shine eggs, then envelop your filling in paper-thin, chewy Mandarin pancakes. Garnish with scallions and a drizzle of hoisin.

You won't believe how simple it is to whip up a flavorful chimichurri sauce for this seriously craveable dish from our founder, Emily! Juicy sirloin steaks from Brasstown Beef are seared then topped with bright green chimichurri made with fresh parsley, cilantro & oregano. Roast sweet potatoes, sliced onion & zucchini with smoky spices, then toss with a crumble of creamy queso fresco to finish. 

We love a summery panzanella, and this veggie-packed, elevated take on a classic is no exception! It has it all: toasty croutons made from TGM's rustic sourdough, roasted summer squash, wilted kale and juicy Peachtree Farm tomatoes. Toss with fragrant oregano and a Dijon-red wine vinaigrette, then top with roasted Springer Mountain chicken breast seasoned with garlic.

You'll love our all-new recipe full of enticing Indian flavors that received high praise in the G&G test kitchen! Shred summer squash & paneer from Atlanta Cheese Co. and combine with chickpea flour, aromatics & cilantro. Shallow fry fritters until golden and crispy, then top with homemade pickled red onions and a cooling dollop of ginger-mint yogurt. On the side, enjoy a chickpea-cherry tomato salad dressed with a pickle brine vinaigrette.

(Plant-Based: Vegetarian)

Showcase your gnocchi-making skills with this delicious recipe—we promise it's easier than you think! Make a tender dough with ricotta, black pepper and lemon zest, cut into pieces, then cook to pillowy goodness. Combine your gnocchi with crisped Pine Street Market smoked prosciutto, sweet corn, wilted spinach and parmesan. Cloak everything in a luscious, creamy sauce including creme fraiche, then drizzle with homemade basil oil.

This recipe proves shrimp & pesto are a match made in heaven! Season wild-caught shrimp from Sea Pearl Seafood with a special blend of bright, citrusy sumac & spices, then pan-sear to perfection. Serve your shrimp over al dente orzo tossed with sautéed local summer squash & juicy cherry tomatoes. Top it all off with a uniquely delicious, herbaceous cilantro-almond pesto, then garnish with charred lemon slices.

This winner of a chicken dinner is simply popping with fun Southern flavors! Smother pan-seared Springer Mountain chicken breasts in local honey spiked with tongue-tingling red pepper flakes. Enjoy with roasted zucchini seasoned with garlic and a shower of parmesan, and a raw sweet corn-radish salad in a creamy buttermilk-dill dressing.

Stir fry Brasstown Beef thinly sliced beef bulgogi seasoned with garlic, then combine with a mix of blistered local shishito & sweet peppers and edamame. Toss Korean ramyun-style noodles in a spicy-sweet sauce including gochujang, sesame oil & honey from Honey Next Door. Garnish with black sesame seeds & scallions.

You'll love our inventive and wholesome take on a Chinese takeout classic. Stir fry a blend of local oyster & button mushrooms, cabbage & bamboo shoots, then coat in a sauce including toasted sesame oil & Shaoxing wine. Fold in scrambled Rise 'N Shine eggs, then envelop your filling in paper-thin, chewy Mandarin pancakes. Garnish with scallions and a drizzle of hoisin.

(Plant-Based: Vegetarian)