We think there's truly nothing better than a pot pie to warm you up, and as a bonus: you only need one pan! Sauté a blend of local button, shiitake & oyster mushrooms with butternut & fresh herbs. Deglaze with white wine, then add veggie broth & local greens. Top with a tender homemade buttermilk crust made over-the-top delicious with fresh rosemary & gruyere cheese, then bake to bubbly, golden perfection.

(Plant-Based: Vegetarian)

Everyone's sure love the cozy feel of this colorful, belly-warming feast! Season juicy sirloin steaks from Brasstown Beef with fresh rosemary and pan-sear to perfection. Top with a homemade cranberry compote featuring apple cider with a smidgen of fresh ginger. Roast carrot coins with brown sugar & cumin to create a smoky-sweet glaze, then serve alongside fluffy white rice studded with Orchard Valley button mushrooms.

Enjoy a laid-back dinnertime this week with this simply flavor-packed recipe! Roast cauliflower, carrots & potatoes alongside Springer Mountain chicken breasts rubbed with vibrant, spicy harissa. Sprinkle with a crispy topping of fried cilantro plus our Mint to Be spice blend, then dollop with a garlic crema made with a squeeze of lemon to cool your palate.

Try something fun and new with our version of okonomiyaki, or Japanese savory pancakes. We swap out the traditional cabbage for shredded brussels sprouts that are mixed into a rice flour batter with a little kick of chili powder. Cook 'til golden brown then garnish with green onions and drizzle with an umami-packed sauce. Bake Blue Circle salmon brushed with a miso glaze and enjoy alongside a mixed green salad lightly dressed with a sesame vinaigrette. 

Health-ify your Taco Tuesday/ Thursday/any day! with these veggie tacos that pack a punch. Roast sweet potatoes & peppers with a spice blend including ancho chili, then combine with pinto beans. Wrap in soft flour tortillas, then top with a lime cabbage slaw and sliced avocado. Finish with a drizzle of cooling buttermilk crema.

(Plant-Based: Vegetarian)

Try our fresh take on a satisfying, crowd-pleasing BBQ dinner. Smother browned Piedmont BBQ brisket with Fox Bros original BBQ sauce. Enjoy alongside tender local sweet potatoes smashed with a pat of butter and a roasted broccoli salad tossed in a light dressing & sprinkled with chopped pecans, dates & fresh parsley. 

We think there's truly nothing better than a pot pie to warm you up, and as a bonus: you only need one pan! Pan-sear Springer Mountain chicken breast, then shred and combine with butternut & fresh herbs. Deglaze with white wine, then add veggie broth & local greens. Top with a tender homemade buttermilk crust made over-the-top delicious with rosemary & gruyere cheese, then bake to bubbly, golden perfection.

Coat al dente Pasta Mami rigatoni in a creamy, slightly tangy sauce featuring Caly Road goat cheese and a splash of half & half. Roast sweet delicata squash & red onions, then stir into the pasta along with local kale and a shower of grated parmesan. Top with pan-seared chicken breast and garnish with toasted panko breadcrumbs.

Coat al dente Pasta Mami rigatoni in a creamy, slightly tangy sauce featuring Caly Road goat cheese and a splash of half & half. Roast sweet delicata squash & red onions, then stir into the pasta along with local kale and a shower of grated parmesan. Fold in Riverview crumbled Italian sausage and garnish with toasted panko breadcrumbs.

Find out why this effortless, flavor-packed recipe got rave reviews in the G&G test kitchen! Coat pan-seared Blue Circle salmon fillets in a silky cream sauce including smashed garlic cloves & fresh rosemary. Serve over a bed of al dente orzo and enjoy with crispy roasted brussels sprouts tossed with punchy whole grain mustard.

Get everything you need for a quick, nutritious and delicious meal in this easy recipe. Cook Springer Mountain chicken breast & toss with chipotle puree, a squeeze of lime & honey from Honey Next Door. Arrange it along with chili-spiced sweet potatoes & ribbons of tender kale over a bed of quinoa with black beans & fresh cilantro. Finish it off with toasted pepitas, crumbled cotija cheese & a dollop of crema.