Subtotal: $0.00
Sun/Mon, May 19th & May 20th
Sun/Mon
May 19th & 20th
Thurs, May 16th
Thurs
May 16th
Wait! You haven’t added the selected kits to your cart. Please add to cart at the bottom of the screen or unselect the kits.
Emily's Pick
Chef Torie Cox
Creamy Lemon Chicken
This delightfully quick recipe that's chock full of spring's bounty is a true celebration of the season. Pan-sear Springer Mountain chicken breast along with crisp asparagus. Whisk together a luscious cream-based sauce including garlic, parmesan and a pop of lemon. Enjoy alongside orzo tossed with English peas, fresh mint & toasted walnuts, then finish with a drizzle of your sauce.
$32 to serve 2 | $58 to serve 4
Crowd Pleaser
Chef Emily Golub, G&G Founder
Meatballs & Gremolata
This ultra-satisfying meal could not be more packed with flavor! Combine Riverview Farms ground beef with egg & panko breadcrumbs spiced with fragrant garam masala, then form into meatballs. Brown them in skillet then finish cooking in the oven. Serve over tender couscous tossed with sweet dried apricots, pistachios and wilted local kale. Finish it all off with an herbaceous homemade gremolata including fresh mint, oregano, parsley and a bright squeeze of lemon.
Pasta Perfection
Chef Amy Ponzoli
Basil Broccolini Pasta
Break out of your pasta routine with this veggie-packed recipe featuring Pasta Mami's gemelli. Roast tender broccolini then toss with al dente gemelli, lemon, pecorino and a splash of pasta water to form a delicious light sauce. Finish it off with ribbons of fresh basil, toasted almonds, shaved parmesan and crumbled ricotta salata cheese.
(Plant-Based: Vegetarian)
Better than Takeout
Pulled Pork Burrito Bowl
Recreate the universally-loved burrito bowl concept in the comfort of your own kitchen with our easy, veggie-packed version. Layer a bed of dressed local kale and zesty cilantro rice with seasoned Piedmont BBQ pulled pork, black beans,and a fun salsa including local peaches with a kick from fresh jalapeño. Top off your bowl with crumbled queso fresco.
Just Peachy!
Chef Danielle Moore
Salmon Croquettes
You won't believe how easy it is to make classic croquettes featuring flaky Blue Circle salmon fillets. Combine roasted salmon with dijon, capers, panko, a squeeze of lemon & bell pepper, and shape into patties. Pan fry to crispy, golden perfection, then dollop with a mustardy aioli. Serve alongside a toasted garlic mini baguette and a lightly dressed salad with some of the season's first peaches!
Try Something New!
Chef Robin Pridgen
Tandoori Paneer
We can't get enough of mild, satisfyingly chewy paneer cooked tandoori-style! Marinate slices of paneer in a creamy yogurt marinade with ginger & Indian spices. Broil along with peppers & onions to get a nice char. Serve over cumin seed-flecked rice tossed with wilted spinach, then finish with a dollop of homemade sweet mango chutney.
Oodles of Noodles
Thai Lemongrass Chicken
By making this vibrant, colorful recipe, you can take your tastebuds on a vacation without stepping outside your kitchen! Sauté Springer Mountain ground chicken with lemongrass & local carrots, then throw in a healthy handful of crisp snow peas & cabbage. Toss with wide rice noodles and a savory sauce including a kick of Thai chili. Garnish with freshly chopped cilantro.
Pulled Chicken Burrito Bowl
Recreate the universally-loved burrito bowl concept in the comfort of your own kitchen with our easy, veggie-packed version. Layer a bed of dressed local kale and zesty cilantro rice with seasoned Piedmont BBQ buttermilk-brined pulled chicken, black beans,and a fun salsa including local peaches with a kick from fresh jalapeño. Top off your bowl with crumbled queso fresco.
Creamy Lemon Salmon
This delightfully quick recipe that's chock full of spring's bounty is a true celebration of the season. Pan-sear Blue Circle salmon fillets along with crisp asparagus. Whisk together a luscious cream-based sauce including garlic, parmesan and a pop of lemon. Enjoy alongside orzo tossed with English peas, fresh mint & toasted walnuts, then finish with a drizzle of your sauce.
Hearty & Healthy
Jade Shrimp Bowl
This gorgeous, healthy and oh-so-easy recipe may just "bowl" you over with its deliciousness! Top toasted brown rice & leek pilaf with pan-seared Sea Pearl Gulf shrimp and a melange of sautéed asparagus, broccolini & zucchini. Drizzle it all with a verdant, creamy green goddess dressing including fresh herbs, lemon & Greek yogurt.
Family Favorite
Chef Nick Melvin
Goat Cheese Stuffed Chicken
Stuff Springer Mountain chicken breasts with Pine Street Market's mouthwatering bacon jam mixed with CalyRoad's goat cheese, then dredge in stone ground cornmeal from Riverview Farms. Pan sear to lock in that crust then bake to crisp perfection. Compose a verdant salad of fresh tarragon, parsley, local lettuce and thinly sliced celery in a light dijon dressing. Serve with warm TGM dinner rolls on the side.
Peach BBQ Spare Ribs
Robin Pridgen
Get ready to fire up your grill (or oven!) for these spare ribs from Pine Street Market smothered in a finger-lickin' good BBQ sauce. Baste your ribs in a ketchup-based sauce featuring our house-made BBQ spice blend & Georgia peaches, then amp up the heat at the end for a nice char. Serve along with grilled peach halves & spring onions.
Full rack, serves 3-4
Mint Pesto Pasta Salad
Vibrant spring flavors abound in this delightful pasta salad featuring Pasta Mami's ever-popular three cheese tortellini. Whip up an easy mint-parsley pesto with pistachios, garlic & parmesan brightened up with lemon. Toss tortellini, crisp snap peas & shaved summer squash with your pesto, then finish it off with a sprinkle of lemon zest & juice. Enjoy chilled or room temperature for the perfect side dish at your cookout.
Serves 4-6
Caramelized Vidalia Onion Dip
Marcy Braselton
This crowdpleaser of a snack is back! It's just the thing to nibble on during a cookout with friends and family. Sauté sweet vidalia onion until golden and caramelized. Mix together sour cream, mayo & chives with the onions, topping with crispy bits of Pine Street Market's delicious smoked prosciutto. Serve with oven-toasted pita chips, carrot sticks & endive for dipping.
serves 6-8
Strawberry Shortcakes
Allison Vasquez
We've had to bring this standout recipe back again and again, after launching it as our very first mini kit! These bake-at-home strawberry shortcakes are the perfect way to savor the sweetness of strawberry season! Bake lavender sugar-dusted shortcakes to fragrant, tender perfection, then fill them with a delicious cascade of lightly sweetened strawberries macerated with balsamic vinegar. Top each shortcake with a dollop of fluffy mascarpone cream for a fanciful finish.
Serves 4
Let's get cooking
To edit your selections, visit the cart