Monday September 18th, 2017
Herbed Chicken Sausage with apple cider sauce over sweet potato & apple hash see more
Our Founder Emily loves this dish's fall flavors. White Oak Pastures' delicately herbed chicken sausage is pan-seared & simmered in an autumnal sauce featuring Mercier Orchards' apple cider, pecans & sage, then topped with a sprinkle of micro greens. On the side, enjoy roasted sweet potatoes & apples with fennel & rosemary.
Creamy Tomato Pulled Pork with chickpeas, baked eggs & feta over focaccia see more
This one-pot-wonder makes it easy to please everyone! Simmer Pine Street Market's pulled pork in a tomato sauce with a touch of Atlanta Fresh cream, tender chickpeas, greens & smoky paprika. Place pork & veggies on The General Muir's focaccia, nestle Darby Farms eggs in the middle & bake until toasty. Top with crumbled Caly Road Creamery feta.
Mushroom Bulgogi Buns with miso-sticky rice, bok choy & apple kimchi see more
Marinate a wild mushroom blend of Orchard Valley cremini & Sparta Imperial shiitake mushrooms with ginger, hoisin, honey, soy, sesame & green onion. Saute mushrooms with shredded carrot, then pile them onto steamed buns topped with Taiyo's delicious green apple kimchi. On the side, cook ginger-miso sticky rice with wilted bok choy.
White Wine Braised Chicken with mushrooms, linguine & wilted greens see more
Sprinkle Springer Mountain chicken breasts with paprika then simmer in an elegant white wine & butter sauce with Orchard Valley button mushroms, aromatics, greens & a swirl of Caly Road Creamery goat cheese. Serve chicken & sauce over al dente linguine tossed with fresh parsley, chives & thyme, then garnish with toasted pine nuts.
Hampton+Hudson Shrimp Caponata over polenta with tomato, eggplant & bell pepper see more
Transform your kitchen into Inman park gem Hampton+Hudson with this elevated recipe from Chef Savannah Sasser! Top a bed of Riverview Farms polenta with a mouthwatering caponata made with eggplant, tomato, bell pepper, sliced olives & capers. Toss wild-caught shrimp with fresh tarragon & dill, then saute & serve over vegetables & polenta.
Monday September 11th, 2017
Rustic Ricotta Gnocchi with greens, sausage, mushrooms & red pepper ragu see more
We've made it easier than ever for you to create your own rustic & delicious gnocchi with parmesan, ricotta & lemon zest! Smother your homemade pasta with a hearty portion of ragu packed with White Oak Pastures Italian sausage, Orchard Valley button mushrooms, Big Branch Valley Farm sweet peppers, tomato & fresh greens. Find out Chef Robin's secret to great gnocchi on our blog!
Miso-Glazed Steak with sauteed summer veggies & jasmine rice see more
Our Founder Emily loves the fusion of flavors in this late summer recipe! Marinate tender steaks in a miso glaze with fresh ginger & garlic, then pan-sear to perfection. Saute delicious Watsonia Farms summer squash & grape tomatoes for a healthy & delicious side dish. Serve with fragrant jasmine rice & garnish with a sprinkle of sesame seeds.
Stuffed Cajun Chicken with kale caesar salad & smashed potatoes see more
This one's a real crowd pleaser! Stuff Springer Mountain chicken breasts with asiago cheese & roasted red peppers, then season with a mild & flavorful Cajun rub. Bake it until golden on the outside & melted in the middle. Serve chicken alongside smashed Rise N Shine Farm potatoes & kale salad with crisp radishes & homemade caesar dressing.
Brown Sugar Glazed Salmon over creamy herbed rice salad with tomato & field peas see more
Top wild-caught salmon fillets with a mouthwatering brown sugar & Dijon glaze, then bake. Whip up a creamy, homemade dressing with Atlanta Fresh Greek yogurt, fresh dill & bright lemon. Toss fluffy basmati rice, green onions, field peas, Watsonia Farm grape tomatoes & Big Branch Valley Farm bell pepper with dressing for a refreshing & colorful rice salad.
Honey-Muscadine Pork Chops with oven-roasted okra over creamy grits see more
This delectable dish tastes like summertime! Pan-sear Riverview Farms pork chops, then drizzle them with a delicate sauce made with Watsonia Farms' muscadines, a touch of honey & a splash of white wine. Roast okra with red onion & cayenne, then serve everything over a creamy, dreamy bed of Riverview Farms' grits.
Tuesday September 5th, 2017
Mediterranean Beef Pita with eggplant spread & tomato mint summer salad see more
Roasted eggplant is blended with fresh herbs, seasonings & a squeeze of lemon. Fill fluffy pita bread with eggplant spread, Mediterranean spiced ground beef, crisp lettuce & Caly Road Creamery feta cheese. A refreshing tomato & mint salad makes for a colorful side dish.
Southwestern Carnitas Bowl with tomatoes, black beans, peppers & cumin-lime yogurt dressing see more
Toss superfood quinoa with a creamy dressing made with Atlanta Fresh Greek yogurt, cumin, a dash of honey & a squeeze of fresh lime. Top it with Pine Street Market's slow-cooked, pulled pork sauteed with a smoky spice blend, black beans, roasted Watsonia Farm grape tomatoes, peppers, queso fresco, fresh cilantro & toasted pepitas.
Muscadine Chicken with rosemary roasted potatoes & dressed greens see more
Simmer tender Springer Mountain chicken breasts in a summery sweet sauce with Watsonia Farms muscadines & Mercier Orchards apple cider. Roast potatoes from Rise N Shine Farms with rosemary & garlic. Then whip up an easy homemade mustard vinaigrette to dress fresh greens & top with a sprinkle of parmesan.
Caprese Chicken Flatbread with tomatoes, mozzarella & balsamic over focaccia see more
This knife-and-fork flatbread aims to please! Top The General Muir Bread's focaccia with shredded Springer Mountain Chicken Breast tossed with basil pesto, roasted Watsonia Farms grape tomatoes & slices of fresh mozzarella. Bake to perfection & drizzle with a homemade balsamic reduction.
Korean BBQ Shrimp with sweet & sour apple, ginger veggies & jasmine rice see more
Marinate wild-caught shrimp with a lip-smacking, Korean-inspired BBQ sauce with just the right amount of heat. Stir fry shrimp with ginger, Orchard Valley button mushrooms, bok choy & peanuts. Serve everything over a bed of fragrant jasmine rice & top with refreshing quick pickled apple.
Monday August 28th, 2017
Herb Chicken & Spaghetti Squash with white wine-caper sauce & dinner rolls see more
Tender Springer Mountain chicken breasts are dusted with herbs & flour, lightly fried, then simmered in a flavorful white wine sauce with red onion & briny capers. Serve chicken & sauce over a bed of guilt-free spaghetti squash noodles tossed with a squeeze of fresh lemon, roasted peppers & garlic. On the side, enjoy The General Muir Bread's dinner rolls.
Lemon-Crusted Salmon with red pepper coulis & greens over creamy polenta see more
You won't believe how easy it is to whip up this restaurant-quality meal in your own kitchen! Top wild-caught salmon with a Dijon mustard, panko & lemon zest crust then bake. Whip up a seared red pepper coulis & saute greens with freshly minced garlic. Serve it all over a bed of creamy Riverview Farms polenta made with Atlanta Fresh heavy cream & garnish with chives.
Chipotle Brisket Tostadas with cilantro summer slaw, sour cream & feta see more
Put the tada! in tostada with this fun & quick recipe! Simmer Pine Street Market's pulled beef brisket with mild spices, diced tomatoes & chipotle pepper, then pile it onto toasted Los Amigos corn tortillas. Top it off with a refreshing summer slaw of cilantro, corn & tomato, a dollop of sour cream & a crumble of Caly Road Creamery's feta.
Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more
Stir fry tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, Watsonia Farms zucchini & green onions in a flavorful sweet & spicy sauce. A sprinkle of crumbled, dried chili gives this dish just the right amount of heat. Serve over a bed of fragrant jasmine rice.
California Quinoa Burgers with avocado, garlic-lemon aioli & parmesan home fries see more
Spread The General Muir Bread's pain de mie buns with a light, homemade aioli made with Atlanta Fresh Greek yogurt, then top with Cafe Sunflower's quinoa burgers. Crown your burger with sliced avocado, pickled red onion, tomato & a sprinkle of microgreens from Red Earth Organic Farms. On the side, enjoy baked home fries tossed with parmesan & fresh parsley.
Monday August 21st, 2017
Tandoori Chicken Skewers with tomato-cucumber salad & garlic naan see more
Springer Mountain chicken breasts are brushed with our take on a tandoori marinade featuring Atlanta Fresh Greek yogurt, lime juice & a mild spice blend, then threaded onto bamboo skewers with colorful Big Branch Valley Farm sweet peppers & baked. On the side, serve a lightly seasoned cucumber, Red Earth Organic Farm tomato, & mint salad & Heavenly Breads' fluffy naan with olive oil & garlic.
Korean Pork Bibimbap Bowl with corn, peppers, zucchini & poached egg see more
This trendy take on a Korean classic is as fun to plate as it is to eat! Sweet corn, peppers, carrots & Watsonia Farm zucchini are arranged in a smorgasbord of colorful piles on a bed of gingered rice around a poached farm egg & jazzed up chili sauce. Top it off with slow cooked, pulled pork prepared by Pine Street Market.
Seared Pesto Shrimp over roasted tomato & sweet pepper orzo see more
Pan-sear juicy wild-caught shrimp, then toss them in an elevated white wine-pesto sauce. Serve them over a bed of al dente orzo tossed with roasted Big Branch Valley Farm tomatoes, Crystal Organic Farm sweet peppers, parmesan & toasted walnuts.
Poblano Chicken Skillet with corn, potatoes & cilantro-pepita pesto see more
Our founder, Emily, loves this festive& summery one-pan-wonder! Roast Big Branch Valley Farm's poblano peppers to flavorful perfection, then combine them with fresh cilantro, pepitas & lime for a creative & delicious sauce. Use it to toss roasted Rise N Shine Farm's potatoes & sweet summer corn & top with spice-rubbed Springer Mountain chicken breasts.
Pork Meatballs Al Pomodoro over spaghetti squash with herbed fromage see more
If there's a veggie that's more fun to eat than spaghetti squash, then we haven't found it! Using Crystal Organic Farm spaghetti squash, easily make your own guilt-free noodles & serve with rustic pork meatballs. Whip up a homemade Italian herbed tomato sauce with a splash of white wine, then spoon it over noodles & meatballs. Top it off with a dollop of Rock House Creamery fromage blanc mixed with fresh thyme & scallion.
Monday August 14th, 2017
Mediterranean Herbed Chicken in chermoula sauce with tomato, pepper & pistachio couscous see more
Springer Mountain chicken breasts are lightly tossed in flour, then pan-seared & simmered in chermoula sauce. This delicious sauce is bursting with the flavors of cumin, coriander, paprika, fresh herbs & lemon juice. Serve it over fluffy, flavorful couscous tossed with vine-ripened tomatoes, sauteed Crystal Organic Farm bell peppers & crunchy pistachios.
Mustard Cream Pork Chops with garlic-roasted potatoes, zucchini & sweet peppers see more
Tender, baked Riverview Farm's pork chops are topped with a velvety sauce featuring Atlanta Fresh's cream & flavorful whole grain mustard. Toss Crystal Organic Farm potatoes, Rodgers Greens & Roots Organic Farm zucchini & sweet peppers with freshly minced garlic, then roast for a hearty side dish featuring the summer's best veggies.
Creamy Butter Chicken with tomatoes, eggplant & yogurt over basmati rice see more
Skip the takeout & cook this classic in the comfort of your own kitchen! Tender, juicy Springer Mountain chicken breasts are marinated in Atlanta Fresh Greek yogurt & mild Indian spices. Simmer chicken in a tomato cream sauce with Big Branch Valley Farm eggplant, then serve over a bed of basmati rice.
Eggplant Parmesan Bake with fresh mozzarella & herbed farro with greens see more
Get all the flavor of eggplant parmesan in half the time with this easy take on a classic! Layer sauteed Burge Organic Farm eggplant with sliced mozzarella, homemade tomato sauce & buttery breadcrumbs, then bake until golden & bubbly. On the side, enjoy tender farro tossed with fresh greens & herbs.
Atlas' Steak & Chimichurri with mexican street corn & red skin potatoes see more
Transform your kitchen into Atlas Restaurant with this elevated recipe from Chef Chris Grossman! Sear juicy steaks & serve with Mexican street corn, prepared off-the-cob & tossed with parmesan, jalapeno, herbs & spices. Try out our new favorite technique for braising & pan-searing red skin potatoes from Rise N Shine Farm!
Monday August 7th, 2017
Barbecue Chicken with smoky pan-roasted okra & cheddar biscuits see more
You'll love this recipe that pays homage to Southern culinary traditions. Springer Mountain chicken breasts are seared, then simmered in a homemade barbecue sauce. Saute Crystal Organic Farm okra with a smoky spice blend. On the side, easily whip up some homemade cheddar biscuits featuring Wright's Dairy Red Hill Cheddar.
Sriracha-Coconut Shrimp over ginger rice with eggplant, tomato & lime see more
Balsamic Glazed Pulled Pork with tuscan field pea-pepper saute & focaccia see more
Simmer Pine Street Market's slow-cooked, pulled pork with a savory balsamic sauce with just the right amount of spice. Serve it over a Tuscan-inspired saute of field peas, sweet peppers, tomatoes, thyme & dill. Soak up all that goodness with flavorful focaccia from The General Muir Bread.
Chevre Topped Chicken Breasts with goat cheese vinaigrette, roasted green beans & quinoa see more
Top pan-seared Springer Mountain chicken breasts with a homemade goat cheese vinaigrette made with Caly Road Creamery's chevre, herbs, honey & a hint of bright lemon. Roast verdant green beans then toss them with fresh tarragon. Serve it all over a bed of superfood quinoa.
Chorizo Carbonara over linguine with mushrooms, greens & poached egg see more
Emily loves this easy take on a fancy Italian classic! Make your own mouthwatering sauce with sauteed Pine Street Market chorizo, Orchard Valley button mushrooms, Red Earth Organic Farm sweet peppers & parmesan, then toss with al dente linguine. Top it all off with poached Darby Farms eggs.
Monday July 31st, 2017
Carne Asada Steak Bowl with black beans, poblano & tomatoes over cumin rice see more
Season Ga Grown steaks with a flavorful marinade of herbs, spices, soy, lime & garlic. Saute Red Earth Organic Farm's poblano pepper, Rise N Shine Farm's tomatoes, and black beans. Serve it all over a bed of hearty brown rice with smoky cumin, then garnish with fresh cilantro.
Savory Tomato Pie with herbed biscuit crust & balsamic-cucumber salad see more
Our founder Emily loves this dish that's bursting with big, summer flavors! Easily whip up your own herbed buttermilk biscuit crust, press it into your favorite pie plate, then layer with colorful tomatoes & a creamy spread featuring Wright's Dairy Red Hill Cheddar. Serve slices of pie with a refreshing balsamic-dressed salad of cucumber, green onion & crisp lettuce.
Goat Cheese Stuffed Chicken & peperonata with capers, oregano & tender orzo see more
Stuff tender Springer Mountain chicken breasts with Caly Road Creamery goat cheese, garlic & parsley, then bake to warm, melted perfection. Serve it alongside cheesy parmesan orzo, then top it all off with an easy peperonata sauce made with sauteed sweet peppers from Crystal Organic Farm, tomatoes, oregano & white wine.
Creamy Pepper Brisket with sweet pepper sauce & roasted okra over polenta see more
Everybody will have fun building their own polenta bowl! Roast sweet peppers from Crystal Organic Farm then blend into a rich sauce with garlic, parmesan, balsamic & a splash of Atlanta Fresh cream for a one-of-a-kind sauce to top Pine Street Market pulled brisket. Roast Rise N Shine Farm okra with smoky paprika, then serve with creamy, dreamy Riverview Farm's grits.
Chili-Garlic Pork with fairytale eggplant, green beans & jasmine rice see more
Saute Riverview Farms ground pork with eggplant in a mouthwatering sauce of sambal oelek chili sauce, fresh garlic, tamari, brown sugar & seasonings. Serve it with charred green beans from Red Earth Organic Farm & fragrant jasmine rice tossed with green onion, then garnish with lime wedges.
Monday July 24th, 2017
Honey-Garlic Chicken with creamy grits & roasted okra chips see more
Tender, Springer Mountain chicken breasts are tossed in a delicious garlic & honey sauce made with Doux South's Sweet Georgia Red Relish. Serve them over a bed of creamy Riverview Farms grits with roasted, caramelized Rise N Shine Farm okra on the side. Garnish with scallions & sesame seeds for crunch & color!
Street Corn & Shrimp Tacos with zesty cilantro sauce, queso fresco & refried black beans see more
Turn 'street corn' into tacos! Season wild-caught Gulf shrimp with a mild chili spice, then saute with sweet corn. Stuff Los Amigos corn tortillas with juicy shrimp & drizzle with a cool cilantro sauce made with fresh lime, sour cream & spices. Top off your tacos with crumbled queso fresco & serve with refried black beans with smoky cumin.
Pesto Chicken Bucatini with arugula-walnut pesto & blistered cherry tomatoes see more
Lightly dust Springer Mountain chicken breasts with flour & saute. Toss al dente bucatini pasta with a homemade arugula pesto made with walnuts, fresh parsley, lemon & parmesan. Serve chicken & blistered tomatoes over a bed of pesto pasta for an elevated weeknight dinner!
Yucatan Pork Stew with potato, corn, poblano & cilantro-lime crema see more
This colorful stew features all of our favorite summer veggies and the perfect balance of sweetness & spice! Saute poblano pepper, potato & sweet corn to make a veggie-packed base, then add a splash of citrusy flavor, beef broth & Pine Street Market's pulled pork. Simmer to perfection & garnish with a drizzle of cilantro crema & pepitas.
Fried Egg Burgers with caper-shallot aioli & marinated tomato salad see more
Pan-sear pasture raised ground beef, spread The General Muir Bread's hamburger buns with a homemade caper-shallot aioli & top it all off with a fried Darby Farms egg. On the side, enjoy a refreshing salad of vine-ripened tomatoes, green beans & cucumber tossed in a homemade lemon-Dijon dressing.
Monday July 17th, 2017
Superica's Cheese Enchiladas with beef chili sauce & cherry tomato salad see more
We're celebrating The Attack of The Killer Tomatoes Festival by bringing you gourmet, tomato-centric recipes all month! This week, transform your kitchen into Krog Street Market's sensational Superica with this dish from Chef Kevin Maxey! Hand roll Los Amigos corn tortillas around greens & cheddar-jack cheese, then top with simmered beef chili. On the side, enjoy a festive cherry tomato & greens salad with jalapenos & oregano-lime dressing.
Tomato-Braised Chicken with eggplant ragout over creamy polenta see more
Our Founder Emily loves this simple & flavorful french dish! Enjoy Springer Mountain chicken breasts, braised to tender perfection in a summery ragout featuring the season's first eggplant, vine-ripened tomatoes & a splash of red wine. Serve them over a bed of smooth Riverview Farms' polenta made with Atlanta Fresh milk & creamy parmesan.
Fish Piccata with crispy capers, lemon sauce & field pea-tomato orzo see more
Simmer tender Italian orzo with summery tomatoes & tender field peas. Pan-sear fillets of wild caught Rockfish, then top them with a mouthwatering lemon-butter sauce with fresh herbs & white wine. Top it all off with a sprinkle of crispy, sauteed capers for a truly elegant dish that's easy to make any night of the week!
Chive-Sumac Steak with tomato, eggplant & sourdough panzanella see more
We've raised the steaks with this recipe, y'all! Elevate your tender cut of seared beef with a dollop of butter infused with fresh chives & smoky sumac spice. On the side, toss toasted cubes of The General Muir's sourdough, juicy tomatoes, sliced red onion & Rodgers Greens & Roots Farm eggplant with a light, homemade olive oil & vinegar dressing.
Balsamic Tomato Pizza with mozzarella, zucchini salad & lemon-ricotta dressing see more
Every night is the perfect night for a pizza party! Top artisanal Victtoria Pie pizza crusts with Caly Road Creamery's mozzarella & roasted cherry tomatoes with balsamic & aromatic garlic. Toss tender summer squash from Big Branch Valley Farm with sweet bell peppers from Red Earth Organic Farm, plus some briny kalamata olives, then drizzle with a homemade lemon-ricotta dressing.