Stay cool and settle in to this refreshing, flavor-packed meal with minimal fuss. Marinate thinly sliced Springer Mountain chicken breasts in a peanut-curry sauce and sauté with aromatics. Pile chicken into tender lettuce cups and top with fresh herbs, peanuts, and a drizzle of peanut sauce. Serve with a sweet-tart cucumber & edamame salad and coconut rice on the side.

This recipe is high in flavor and goes show you can easily make great chimichangas at home, no deep frying necessary! Roast sweet potatoes and jalapeños with Mexican spices. Toss with Evan's ground beef, black beans & lime then pile into giant tortillas sprinkled with cheddar ack cheese, roll up like a burrito, and pan fry until nicely browned. Garnish with cilantro and drizzle with a tart lime crema & La Luz salsa roja.

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 charred zucchini seasoned with garlic and a shower of parmesan and a crisp sweet corn-radish salad in a creamy buttermilk-dill dressing.

We think you'll love our bite-sized take on classic Chinese style Lion's Head Meatballs! Combine Springer Mountain ground chicken with aromatics like ginger, green onion and garlic and shape into meatballs. Cook until browned on the outside with a tender juicy interior. Dry-fry local green beans in a sauté pan and finish by tossing them with fresh basil and garlic. Stir together a glassy and flavorful shaoixing wine sauce to spoon overtop. Serve alongside rice and top with a fresh peach, ginger and sambal relish. 

You'll have this easy, veggie-packed crowd pleaser on the table in no time flat. Coat Pasta Mami's cheese tortellini in a deliciously creamy roasted red pepper sauce. Toss with tender broccolini and a generous sprinkle of parmesan the finish it all off with a dollop of ricotta flecked with fresh basil.

(Plant-Based: Vegetarian)

Switch things up for pizza night with this uniquely delicious recipe! Spread naan from Classic Pita with Fox Bros bbq sauce, top with Springer Mountain chicken thighs tossed with a dash more bbq sauce, sliced red onion & shredded cheddar. Bake to crisp, bubbly perfection, then enjoy with local lettuce & radishes drizzled with homemade ranch featuring Rock House Creamery buttermilk and G&G's "The Real Dill" specialty spice blend.

Find out why this vibrant dish is one of G&G founder Emily's favorites! Pan-sear mahi mahi from Kathleen's Catch, then sauté a colorful mix of carrots and local sweet peppers. Simmer veggies in Jamaican-style sauce that's a perfect balance of sweet, spicy and tart with serrano pepper, thyme & sage. Cover fish with your escovitch sauce, garnish with a sprinkle of fresh cilantro and enjoy roasted potatoes on the side.

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.

Don't miss our delicious version of a Chinese takeout staple that's jam-packed with veggies. Toss stir-fried snow peas, carrots & bok choy with thin rice vermicelli and top with sliced Springer Mountain chicken breast. Coat with a bold sauce including curry powder, vegan fish sauce, Shaoxing wine & sesame oil, then fold in Rise 'N Shine scrambled eggs. Garnish with crunchy peanuts seasoned with Chinese five spice.

This recipe is high in flavor and goes to show you can easily make great chimichangas at home, no deep frying necessary! Roast sweet potatoes, Orchard Valley cremini mushrooms & jalapeños with Mexican spices. Toss with black beans & lime then pile into giant tortillas sprinkled with cheddar jack cheese, roll up like a burrito, and pan fry until nicely browned. Garnish with cilantro and drizzle with a tart lime crema & La Luz salsa roja.

(Plant-Based: Vegetarian)

Stay cool and settle in to this refreshing, flavor-packed meal with minimal fuss. Marinate Sea Pearl gulf shrimp in a peanut-curry sauce and sauté with aromatics. Pile shrimp into tender lettuce cups and top with fresh herbs, peanuts, and a drizzle of peanut sauce. Serve with a sweet-tart cucumber & edamame salad and coconut rice on the side.