These fun, fusion-y lettuce wraps are sure to be a repeat in your kitchen! Stir fry Brasstown Beef ground beef with a bold sauce including hoisin & aromatics. Nestle in lettuce leaves then top with crispy Thai-style fried vermicelli noodles, cilantro, sliced radish & chili crisp. Enjoy with a crunchy smashed cucumber salad & sesame rice on the side.

Try our easy rendition of the beloved Italian-American Francese! Lightly batter Springer Mountain chicken breasts then pan-fry to perfection. Spoon lemony butter sauce over your chicken and serve alongside tender-crisp green beans tossed with G&G's "the Real Dill" spice blend. Enjoy with smashed and roasted baby yukon golds.

This week, celebrate Cinco de Mayo and transform your kitchen into local Tex-Mex hot spot Superica! Smother Piedmont BBQ pulled pork in Superica's smoky red chile sauce. Create your own taco board and serve your guajillo pork with flour tortillas, homemade pico, zippy pickled jalapeños, sour cream, freshly made cotija cheese crisps & smashed avocado. Enjoy with spiced black beans on the side.

This gorgeous, healthy and oh-so-easy recipe may just "bowl" you over with its deliciousness! Top a toasted quinoa & leek pilaf with pan-seared Sea Pearl Gulf shrimp plus a melange of sautéed asparagus, broccolini & zucchini. Drizzle it all with a verdant, creamy green goddess dressing including fresh herbs, lemon & Greek yogurt. 

The entire family is sure to love this colorful, Thai-inspired noodle dish for a delicious and easy veggie meal any night of the week! Whisk together a lightly sweetened sauce of creamy peanut butter, sesame oil and Thai flavors to coat tender rice noodles. Toss ribbons of bok choy, carrots & sweet peppers together with the noodles and sauce, garnish with fresh cilantro, crunchy roasted peanuts & sesame seeds, then drizzle with sriracha 

(Plant-Based: Vegan)

Here's a deliciously simple recipe that highlights some of our favorite spring veggies. Sear Springer Mountain chicken breasts seasoned with a smoky blend of coriander & cumin. Serve with sautéed snap peas, Fallaw Farms asparagus & vibrant fresno chile alongside flavorful Mexican brown rice. Garnish with a sprinkle of crumbled queso fresco & lime wedges.

Try our easy rendition of the beloved Italian-American Francese! Lightly batter trout from Sunburst Trout Farms then pan-fry to perfection. Spoon lemony butter sauce over your trout and serve alongside tender-crisp green beans tossed with G&G's "the Real Dill" spice blend. Enjoy with smashed and roasted baby yukon golds.

This gorgeous, healthy and oh-so-easy recipe may just "bowl" you over with its deliciousness! Top a toasted quinoa & leek pilaf with pan-seared Blue Circle salmon fillets plus a melange of sautéed asparagus, broccolini & zucchini. Drizzle it all with a verdant, creamy green goddess dressing including fresh herbs, lemon & Greek yogurt. 

You'll love the fusion of flavors in this fun recipe! Stir fry thin slices of Springer Mountain chicken breasts and coat in a lip-smacking, sweet 'n spicy sauce including gochujang, fresh ginger & sesame oil. Serve over a bed of white rice cooked with creamy coconut milk. Enjoy with roasted broccoli florets tossed with black sesame seeds, then top it all off with a healthy scoop of napa cabbage kimchi.

Fresh spring veggie toppings make this pizza both virtuous and uniquely delicious! Top naan from Classic Pita with lemony ricotta, Pine Street Market's smoked prosciutto (speck), and sautéed spring onions & peas. Finish with a handful of shredded mozzarella and bake till bubbly. On the side, enjoy a lightly dressed salad of local arugula, mint and more of the veggie sauté.

Transform meaty Orchard Valley portobello mushrooms into flavorful, healthy veggie burgers! Marinate portobellos in an herbaceous balsamic vinaigrette including fresh rosemary & oregano, then pan sear. Sandwich them between toasted TGM buns swiped with grainy Dijon mustard and top with melty provolone cheese, roasted red pepper & local arugula. On the side, enjoy crunchy baked onion rings with a bright, homemade lemon-parmesan aioli for dipping.

(Plant-Based: Vegetarian)