This twist on a classic milanese is guaranteed to satisfy everyone at the table! Tender Springer Mountain chicken breasts are coated with a garlicky panko breading and lightly pan fried. Toss al dente bucatini pasta with a summery basil pesto, then roast colorful local cherry tomatoes until blistered and bursting. Serve sliced chicken & cherry tomatoes over a nest of pesto pasta, then finish with a sprinkle of parmesan.

Transport your self to the Iberian Peninsula with these tasty morsels formed from Evan's ground beef, a Rise N Shine egg, breadcrumbs & aromatics. Pan-sear your meatballs until nicely browned, then finish in a decadent sherry wine glaze enhanced by a touch of brown sugar. Serve with crisp-tender broccolini seasoned with smoky pimentón dulce and smashed yukon gold potatoes gussied up with crispy manchego cheese.

This summertime salmon recipe that's a perennial favorite of the G&G team is a celebration of Creole cuisine. Spread Blue Circle salmon fillets with a mixture of whole grain mustard and honey that forms a delightful crust under the broiler. Serve alongside a succotash of okra, lima beans, sweet corn & sweet peppers spiced with Creole seasoning over a bed of rice and finished with butter & fresh thyme.

Dust shrimp from Sea Pearl generously with cornstarch, salt & pepper then pan fry to achieve a crisp exterior. Coat with an umami-ful peanut sauce including creamy peanut butter, coconut milk, miso paste, Thai chili & fresh ginger. Serve over sushi rice with wilted bok choy and garnish with crushed peanuts, green onion & cilantro. Enjoy a refreshing sweet-sour salad of cucumbers & shredded carrots on the side.

We can't wait for you to try this easy peas-y, deliciously goat cheesy, chorizo-orzo bake! Brown Riverview Farms chorizo in a hot skillet, then toast orzo with onion, garlic and a splash of white wine. Just before serving, add dates, English peas and spinach to gently wilt. Finish with dollops of fresh Calyroad goat cheese and ribbons of fresh mint on top! A meal so delicious you won't believe you only have to wash one dish! 

Look no further for a meal that's simply packed with flavor and is low effort to boot! Sauté aromatics with thin-sliced steak from Brasstown Beef. Drizzle with an irresistible sticky glaze of lime, tamari, honey and mildly spicy Japanese togarashi seasoning. Serve alongside sesame-roasted green beans & sweet potato rounds tossed with lime, cilantro and a dash more togarashi. 

Roast local eggplant slices seasoned with a blend of harissa, garlic & warm spices. Whip up a roasted red pepper hummus (it's so easy!), then make a salad of juicy local tomatoes, fresh parsley, mint & red onion tossed in a bright lemon dressing. Stuff fluffy pita bread from Classic Pita with your hummus, eggplant & salad, or cut pita into triangles and use as a vehicle for dipping all that goodness—chef's choice!

(Plant-Based: Vegan)

This week, we can't wait for you to enjoy Fox Bros. BBQ’s easy, crowd-pleasing enchilada casserole. Whip up a tongue-tingling 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.

This easy and decadent meal is ready in no time at all! Combine pillowy gnocchi with crisped Pine Street Market smoked prosciutto, sautéed sweet corn, wilted spinach and parmesan. Cloak everything in a luscious, creamy sauce including creme fraiche, then drizzle with homemade basil oil.

This twist on a classic milanese is guaranteed to satisfy everyone at the table! Beeler Farms pork chops are coated with a garlicky panko breading and lightly pan fried. Toss al dente bucatini pasta with a summery basil pesto, then roast colorful local cherry tomatoes until blistered and bursting. Serve sliced pork & cherry tomatoes over a nest of pesto pasta, then finish with a sprinkle of parmesan.

If you don't love tofu already, let us change your mind with this standout plant-based recipe! Dust tofu from Soy Shop generously with cornstarch, salt & pepper then pan fry to achieve a crisp exterior. Coat with an umami-ful peanut sauce including creamy peanut butter, coconut milk, miso paste, Thai chili & fresh ginger. Serve over sushi rice with wilted bok choy and garnish with crushed peanuts, green onion & cilantro. Enjoy a refreshing sweet-sour salad of cucumbers & shredded carrots on the side.

(Plant-Based: Vegan)