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Monday April 22nd, 2019

Chimichurri Beef Brisket with pineapple salsa & greens over homemade corn cakes see more

Cook dinner for the family fast & get everyone in on the fun of making sweet corn cakes featuring cornmeal from Riverview Farms! Pile them high with Pine Street Market's slow-cooked beef brisket tossed with local greens, peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at Zocalo!

Chicken Rockefeller with lemon, tarragon & asparagus orzo pilaf see more

Enjoy our quick & easy take on a classic Rockefeller! Juicy Springer Mountain chicken breasts are pan-seared & topped with a light cream sauce with wilted spinach, crisp Pine Street Market bacon & splash of white wine. On the side, enjoy orzo pilaf tossed with bright lemon, Fallaw Farms asparagus & a sprinkle of tarragon.

Pulled Pork Bao Buns with carrot-ginger slaw & gochujang-glazed broccoli see more

The whole team at G&G loves this recipe for easy steamed buns stuffed with succulent pulled pork from Pine Street Market that's sauced with a blend of Asian flavors. Top with a crisp carrot & red cabbage slaw dressed with a fresh ginger vinaigrette. Roast broccoli & local spring radishes with a gochujang glaze sweetened with a touch of honey, topping with black sesame seeds & sliced green onion to finish it off.

Banshee's Seared Duck with english pea conserva & strawberry gastrique see more

This week, transform your kitchen into Banshee, EAV's sophisticated new destination for farm-forward cuisine. Chef Nolan's elegant dish is celebration of spring, featuring juicy pan-seared duck topped with a lemony conserva of English peas & fresh dill. Balance it out with a mouthwatering strawberry-red wine sauce that pairs perfectly with the rich duck. On the side, enjoy smashed potatoes roasted to crispy perfection.

Green Garlic Baked Salmon with herbed cauliflower rice, kale & lemon-tahini sauce see more

We just can't get enough of versatile cauliflower rice, and it really shines in this dish when sautéed with tender kale, aromatics & a handful of fragrant herbs. Bake Blue Circle salmon fillets alongside Rodgers Greens & Roots delicately flavored green garlic in an elegant white wine & butter sauce. Whisk nutty tahini & bright lemon into the pan sauce for a mouthwatering drizzle & garnish with toasted walnuts.

Basil Pesto Chicken Pizza with lemony ricotta, red onion & green apple-arugula salad see more

Get excited for pizza night with this vibrant, spring dish! Top Classic Pita's artisanal laffa flatbread with basil pesto, dollops of lemony ricotta, red onion & shredded Springer Mountain chicken breast. Sprinkle with pecorino cheese & bake to perfection. Enjoy a side salad of peppery arugula, tart green apple, parsley & pecans dressed in a homemade dijon vinaigrette.

Herb-Crusted Pork Medallions with balsamic strawberries & asparagus over quinoa see more

Pork tenderloin medallions from Pine Street Market are seasoned with fresh herbs like thyme, rosemary & parsley, then briefly pan-seared to juicy perfection. Sautée asparagus & red onion together with sweet strawberries from Watsonia Farms & a splash of balsamic to finish. Serve it all over a bed of toasted quinoa cooked with brown butter & a squeeze of bright lemon.

Thursday April 18th, 2019

Chimichurri Beef Brisket with pineapple salsa & greens over homemade corn cakes see more

Cook dinner for the family fast & get everyone in on the fun of making sweet corn cakes featuring cornmeal from Riverview Farms! Pile them high with Pine Street Market's slow-cooked beef brisket tossed with local greens, peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at Zocalo!

Lemon-Herb Shrimp Risotto with sauteed asparagus, radishes & button mushrooms see more

Georgia shrimp from Russo's Seafood get sautéed with asparagus, Orchard Valley button mushrooms & Crystal Organic Farm radishes. Then, simmer it all in a classic white wine-butter sauce with bouquet of fresh parsley, tarragon & chives. Enjoy over a bed of creamy arborio rice risotto with parmesan & a splash of Southern Swiss heavy cream. 

Banshee's Seared Duck with english pea conserva & strawberry gastrique see more

This week, transform your kitchen into Banshee, EAV's sophisticated new destination for farm-forward cuisine. Chef Nolan's elegant dish is celebration of spring, featuring juicy pan-seared duck topped with a lemony conserva of English peas & fresh dill. Balance it out with a mouthwatering strawberry-red wine sauce that pairs perfectly with the rich duck. On the side, enjoy smashed potatoes roasted to crispy perfection.

Cauliflower Steaks with harissa-honey sauce & asparagus over quinoa pilaf see more

You won't believe how delicious & satisfying cauliflower is when it's cut like a steak, roasted, & then smothered with a balanced sweet & spicy harissa sauce! Roast tender stalks of asparagus along with local spring onions, then enjoy it all over a hearty quinoa pilaf studded with juicy golden rasins, fresh herbs, & buttery pine nuts.

Indian Chicken Curry with golden basmati rice & cool radish raita see more

This comforting curry is loaded with warm Indian spices that'll have your kitchen full of mouthwatering aromas! Sauté cubes of Springer Mountain chicken breasts with curry & aromatics, then simmer in a velvety sauce of coconut milk & tomato. Toss in spring peas & local greens to wilt, then spoon it all over a bed of fragrant basmati rice, garnishing with a cool yogurt raita with shredded radish, lime, cilantro & toasted spices.

Monday April 15th, 2019

Chimichurri Beef Brisket with pineapple salsa & greens over homemade corn cakes see more

Cook dinner for the family fast & get everyone in on the fun of making sweet corn cakes featuring cornmeal from Riverview Farms! Pile them high with Pine Street Market's slow-cooked beef brisket tossed with local greens, peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at Zocalo!

Parmesan Baked Gnocchi with bacon, mushrooms & peas in cream sauce see more

We've made it easier than ever for you to make homemade gnocchi with ricotta, parmesan & a bright hint of lemon zest! Smother your pasta with a mouthwatering, rich & creamy sauce with Pine Street Market bacon, Orchard Valley button mushrooms, local spinach & fresh spring peas, then bake to bubbly, golden nirvana.

Lemon-Herb Shrimp Risotto with sauteed asparagus, radishes & button mushrooms see more

Georgia shrimp from Russo's Seafood get sautéed with asparagus, Orchard Valley button mushrooms & Crystal Organic Farm radishes. Then, simmer it all in a classic white wine-butter sauce with bouquet of fresh parsley, tarragon & chives. Enjoy over a bed of creamy arborio rice risotto with parmesan & a splash of Southern Swiss heavy cream. 

Cilantro-Lime Chicken Fajitas with black bean mash & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Toss avocado slices in a crunchy panko coating then bake 'til crisp. Spread a zesty black bean mash onto flour tortillas, then top your fajitas with "fried" avocados, lime-dressed grated carrot & a mix of sautéed peppers & sliced onions.

Banshee's Seared Duck with english pea conserva & strawberry gastrique see more

This week, transform your kitchen into Banshee, EAV's sophisticated new destination for farm-forward cuisine. Chef Nolan's elegant dish is celebration of spring, featuring juicy pan-seared duck topped with a lemony conserva of English peas & fresh dill. Balance it out with a mouthwatering strawberry-red wine sauce that pairs perfectly with the rich duck. On the side, enjoy smashed potatoes roasted to crispy perfection.

Cauliflower Steaks with harissa-honey sauce & asparagus over quinoa pilaf see more

You won't believe how delicious & satisfying cauliflower is when it's cut like a steak, roasted, & then smothered with a balanced sweet & spicy harissa sauce! Roast tender stalks of asparagus along with local spring onions, then enjoy it all over a hearty quinoa pilaf studded with juicy golden rasins, fresh herbs, & buttery pine nuts.

Indian Chicken Curry with golden basmati rice & cool radish raita see more

This comforting curry is loaded with warm Indian spices that'll have your kitchen full of mouthwatering aromas! Sauté cubes of Springer Mountain chicken breasts with curry & aromatics, then simmer in a velvety sauce of coconut milk & tomato. Toss in spring peas & local greens to wilt, then spoon it all over a bed of fragrant basmati rice, garnishing with a cool yogurt raita with shredded radish, lime, cilantro & toasted spices.

Thursday April 11th, 2019

Parmesan Baked Gnocchi with bacon, mushrooms & peas in cream sauce see more

We've made it easier than ever for you to make homemade gnocchi with ricotta, parmesan & a bright hint of lemon zest! Smother your pasta with a mouthwatering, rich & creamy sauce with Pine Street Market bacon, Orchard Valley button mushrooms, local spinach & fresh spring peas, then bake to bubbly, golden nirvana.

Cilantro-Lime Chicken Fajitas with black bean mash & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Toss avocado slices in a crunchy panko coating then bake 'til crisp. Spread a zesty black bean mash onto flour tortillas, then top your fajitas with "fried" avocados, lime-dressed grated carrot & a mix of sautéed peppers & sliced onions.

Tomato & Feta Pork Chops with kalamata olives & zucchini noodle & carrot salad see more

This fun recipe with a Greek flair features Riverview Farm's juicy pork chops marinated in a lemony sauce with fresh oregano & garlic. Cook the chops with tomatoes & kalamata olives until tender, then top with crumbled Caly Road Creamery feta. On the side, enjoy a salad of zucchini noodles, Crystal Organic Farm's lettuce & carrots with toasted walnuts in a light lemon-honey vinaigrette.

Miso-Glazed Redfish with bok choy, sesame rice & crispy shiitake mushrooms see more

Delicate redfish fillets from Sea to Table are pan-seared then drizzled with a full-flavored miso sauce. Serve along with sautéed bok choy over a bed of fluffy white rice studded with black sesame seeds. Sparta Imperial shiitake mushrooms are toasted with panko breadcrumbs for a crispy topping that boosts the umami in this dish to the next level!

Peri Peri Chicken with creamy grits & wilted collard greens see more

We're big fans of this rendition of the spicy & comforting South African peri peri sauce. You'll whip up a sauce of red chilies with smoked paprika, citrusy sumac, fresh thyme, olive oil & a splash of red wine vinegar, then smother Springer Mountain chicken breasts with your homemade peri peri sauce & roast. Served over creamy Riverview Farms grits with hearty collard greens, it's sure to be a hit! 

Monday April 8th, 2019

Sirloin Steak Au Jus with red wine-mushroom sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks with tamari, garlic & red wine, then pan-sear with Orchard Valley button mushrooms & red onion. Reduce the red wine marinade for classic savory sauce, then serve it all over a satisfying portion of puréed potatoes & sweet baby hakurei turnips.

Parmesan Baked Gnocchi with bacon, mushrooms & peas in cream sauce see more

We've made it easier than ever for you to make homemade gnocchi with ricotta, parmesan & a bright hint of lemon zest! Smother your pasta with a mouthwatering, rich & creamy sauce with Pine Street Market bacon, Orchard Valley button mushrooms, local spinach & fresh spring peas, then bake to bubbly, golden nirvana.

Seared Salmon Poke Bowl with ponzu, peppers, radish, teriyaki glaze & sriracha mayo see more

This salmon poké bowl is what it's all about! Marinate Blue Circle salmon in tart ponzu sauce then pan-sear. Fill bowls with sushi rice then top with salmon, lightly sautéed peppers, bok choy & crisp radishes. Whip up a spicy mayo for drizzling along with a mouthwatering teriyaki glaze, then scatter over black sesame seeds, crumbled nori & scallions.

Cilantro-Lime Chicken Fajitas with black bean mash & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Toss avocado slices in a crunchy panko coating then bake 'til crisp. Spread a zesty black bean mash onto flour tortillas, then top your fajitas with "fried" avocados, lime-dressed grated carrot & a mix of sautéed peppers & sliced onions.

Tomato & Feta Pork Chops with kalamata olives & zucchini noodle & carrot salad see more

This fun recipe with a Greek flair features Riverview Farm's juicy pork chops marinated in a lemony sauce with fresh oregano & garlic. Cook the chops with tomatoes & kalamata olives until tender, then top with crumbled Caly Road Creamery feta. On the side, enjoy a salad of zucchini noodles, Crystal Organic Farm's lettuce & carrots with toasted walnuts in a light lemon-honey vinaigrette.

Miso-Glazed Redfish with bok choy, sesame rice & crispy shiitake mushrooms see more

Delicate redfish fillets from Sea to Table are pan-seared then drizzled with a full-flavored miso sauce. Serve along with sautéed bok choy over a bed of fluffy white rice studded with black sesame seeds. Sparta Imperial shiitake mushrooms are toasted with panko breadcrumbs for a crispy topping that boosts the umami in this dish to the next level!

Peri Peri Chicken with creamy grits & wilted collard greens see more

We're big fans of this rendition of the spicy & comforting South African peri peri sauce. You'll whip up a sauce of red chilies with smoked paprika, citrusy sumac, fresh thyme, olive oil & a splash of red wine vinegar, then smother Springer Mountain chicken breasts with your homemade peri peri sauce & roast. Served over creamy Riverview Farms grits with hearty collard greens, it's sure to be a hit! 

Thursday April 4th, 2019

Sirloin Steak Au Jus with red wine-mushroom sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks with tamari, garlic & red wine, then pan-sear with Orchard Valley button mushrooms & red onion. Reduce the red wine marinade for classic savory sauce, then serve it all over a satisfying portion of puréed potatoes & sweet baby hakurei turnips.

Seared Salmon Poke Bowl with ponzu, peppers, radish, teriyaki glaze & sriracha mayo see more

This salmon poké bowl is what it's all about! Marinate Blue Circle salmon in tart ponzu sauce then pan-sear. Fill bowls with sushi rice then top with salmon, lightly sautéed peppers, bok choy & crisp radishes. Whip up a spicy mayo for drizzling along with a mouthwatering teriyaki glaze, then scatter over black sesame seeds, crumbled nori & scallions.

Southwestern Turkey Burgers with cilantro-lime mayo, sauteed peppers & black beans see more

The whole family is sure to love the southwestern flair of these healthy & effortless turkey burgers! Sear White Oak Pastures ground turkey patties, then lay them on toasted buns from The General Muir Bread spread with a homemade cilantro-lime mayo. Top burgers with lettuce & pepperjack cheese, then serve with sautéed sweet peppers, black beans & onion.

Moroccan Shakshuka with greens, feta, eggs, spicy harissa & pita wedges see more

The G&G staff are big fans of this vegetarian dish because it's healthy, filling & the flavors are addictive! Shakshuka is a staple comfort food in North Africa & the Middle East. You'll simmer hearty greens, chickpeas, tomatoes & herbs with smoky spices, harissa & a splash of white wine. Nestle Rise 'N Shine Farm eggs among the veggies & cook until they're just the way you like them! On the side, enjoy wedges of pita toasted with crumbled Caly Road Creamery feta cheese.

Creamy Chicken Korma over roasted potatoes & cauliflower with herb salad see more

Take home the takeout this week with our rendition of korma, featuring Springer Mountain chicken marinated in a tantalizing sauce of cashews blended with Indian spices & sour cream. Braise local kale along with the marinated chicken, adding a splash of cream for a smooth finish. Top it off with a salad of cilantro & mint with crunchy Doux South pickled onions. Enjoy served over roasted potatoes & cauliflower to soak up all the yummy creamy sauce.

Monday April 1st, 2019

Ancho-Lime Fish Tacos with kale-cabbage slaw & sweet potato wedges see more

Fish tacos are baaaaaack! Coat flaky, mild redfish fillets in Riverview Farms cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into corn tortillas alongside a refreshing & crisp kale-cabbage slaw that's tossed in a cool, creamy dressing made with vibrant cilantro. Top it all off with a bright squeeze lime, and enjoy chili-spice roasted sweet potato wedges on the side.

Sirloin Steak Au Jus with red wine-mushroom sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks with tamari, garlic & red wine, then pan-sear with Orchard Valley button mushrooms & red onion. Reduce the red wine marinade for classic savory sauce, then serve it all over a satisfying portion of puréed potatoes & sweet baby hakurei turnips.

Seared Salmon Poke Bowl with ponzu, peppers, radish, teriyaki glaze & sriracha mayo see more

This salmon poké bowl is what it's all about! Marinate Blue Circle salmon in tart ponzu sauce then pan-sear. Fill bowls with sushi rice then top with salmon, lightly sautéed peppers, bok choy & crisp radishes. Whip up a spicy mayo for drizzling along with a mouthwatering teriyaki glaze, then scatter over black sesame seeds, crumbled nori & scallions.

Southwestern Turkey Burgers with cilantro-lime mayo, sauteed peppers & black beans see more

The whole family is sure to love the southwestern flair of these healthy & effortless turkey burgers! Sear White Oak Pastures ground turkey patties, then lay them on toasted buns from The General Muir Bread spread with a homemade cilantro-lime mayo. Top burgers with lettuce & pepperjack cheese, then serve with sautéed sweet peppers, black beans & onion.

Moroccan Shakshuka with greens, feta, eggs, spicy harissa & pita wedges see more

The G&G staff are big fans of this vegetarian dish because it's healthy, filling & the flavors are addictive! Shakshuka is a staple comfort food in North Africa & the Middle East. You'll simmer hearty greens, chickpeas, tomatoes & herbs with smoky spices, harissa & a splash of white wine. Nestle Rise 'N Shine Farm eggs among the veggies & cook until they're just the way you like them! On the side, enjoy wedges of pita toasted with crumbled Caly Road Creamery feta cheese.

Creamy Chicken Korma over roasted potatoes & cauliflower with herb salad see more

Take home the takeout this week with our rendition of korma, featuring Springer Mountain chicken marinated in a tantalizing sauce of cashews blended with Indian spices & sour cream. Braise local kale along with the marinated chicken, adding a splash of cream for a smooth finish. Top it off with a salad of cilantro & mint with crunchy Doux South pickled onions. Enjoy served over roasted potatoes & cauliflower to soak up all the yummy creamy sauce.

White Bull's Shrimp Fettuccine with English peas, bacon, asparagus & mint see more

This week, transform your kitchen into Decatur’s newest Farm to Table gem, The White Bull, with this extra special recipe from Chef Pat, featuring his homemade fettuccine pasta, made with flour milled in-house! Crisp up Pine Street Market's bacon, then sear shrimp from Russo's Seafood in the same pan to lock in that bacon-y goodness. Toss it all with verdant peas & asparagus sautéed with aromatics & fresh mint for a simply elegant dish.

Thursday March 28th, 2019

Ancho-Lime Fish Tacos with kale-cabbage slaw & sweet potato wedges see more

Fish tacos are baaaaaack! Coat flaky, mild redfish fillets in Riverview Farms cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into corn tortillas alongside a refreshing & crisp kale-cabbage slaw that's tossed in a cool, creamy dressing made with vibrant cilantro. Top it all off with a bright squeeze lime, and enjoy chili-spice roasted sweet potato wedges on the side.

Balsamic Glazed Chicken with strawberry jalapeno salsa, basmati rice & pistachios see more

Our founder Emily loves to celebrate the return of spring with this savory dish featuring some of the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries, scallions & jalapeño peppers. Serve it all over fluffy cardamom-scented yellow rice & garnish with pistachios.

Pecan Crusted Chicken with broccoli pesto farro & crumbled goat cheese see more

Coat Springer Mountain chicken breasts with pecans & panko breadcrumbs that turns golden & crispy in the oven. Roast broccoli along with it, then blend with parmesan, garlic, lemon & a splash of cream for a fun spin on pesto. Stir a portion into tender farro & lay sliced chicken on top, dotting with Caly Road Creamery goat cheese & remaining pesto. Enjoy roasted broccoli florets on the side.

White Bull's Shrimp Fettuccine with English peas, bacon, asparagus & mint see more

This week, transform your kitchen into Decatur’s newest Farm to Table gem, The White Bull, with this extra special recipe from Chef Pat, featuring his homemade fettuccine pasta, made with flour milled in-house! Crisp up Pine Street Market's bacon, then sear shrimp from Russo's Seafood in the same pan to lock in that bacon-y goodness. Toss it all with verdant peas & asparagus sautéed with aromatics & fresh mint for a simply elegant dish.

Pork Fried Cauliflower Rice with teriyaki sauce, carrot-ginger salad & peanuts see more

The G&G team loves this healthier spin on fried rice that couldn't be more veggie-packed! Riced cauliflower forms the base for tossing with Pine Street Market's smoky pulled pork, carrots & peas seasoned with Asian flavors. Finish it off with a drizzle of full-flavored teriyaki sauce. On the side, enjoy delicate local lettuce dressed with a ginger-carrot vinaigrette and topped with crunchy roasted peanuts. 

Monday March 25th, 2019

Ancho-Lime Fish Tacos with kale-cabbage slaw & sweet potato wedges see more

Fish tacos are baaaaaack! Coat flaky, mild redfish fillets in Riverview Farms cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into corn tortillas alongside a refreshing & crisp kale-cabbage slaw that's tossed in a cool, creamy dressing made with vibrant cilantro. Top it all off with a bright squeeze lime, and enjoy chili-spice roasted sweet potato wedges on the side.

Balsamic Glazed Chicken with strawberry jalapeno salsa, basmati rice & pistachios see more

Our founder Emily loves to celebrate the return of spring with this savory dish featuring some of the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries, scallions & jalapeño peppers. Serve it all over fluffy cardamom-scented yellow rice & garnish with pistachios.

Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more

Stir fry cubes of tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, bok choy & green onions in a mouthwatering sweet & spicy sauce. A sprinkle of crumbled, dried arbol chili gives this dish just the right amount of heat. Serve over a bed of fluffy jasmine rice.

Brisket Tamale Pie with black beans, Zocalo salsa & homemade cornbread crust see more

The hardest part of this one-pan wonder is waiting for it to bake! Sauté together a hearty filling with Pine Street Market's brisket, mild spices, black beans, diced tomatoes, sweet peppers & local greens, then pour over a tender cornbread batter made with Rock House Creamery's buttermilk. Bake until golden, then top if off with Zocalo salsa roja, a dollop of sour cream & a sprinkle of fresh cilantro.

Pecan Crusted Chicken with broccoli pesto farro & crumbled goat cheese see more

Coat Springer Mountain chicken breasts with pecans & panko breadcrumbs that turns golden & crispy in the oven. Roast broccoli along with it, then blend with parmesan, garlic, lemon & a splash of cream for a fun spin on pesto. Stir a portion into tender farro & lay sliced chicken on top, dotting with Caly Road Creamery goat cheese & remaining pesto. Enjoy roasted broccoli florets on the side.

White Bull's Shrimp Fettuccine with English peas, bacon, asparagus & mint see more

This week, transform your kitchen into Decatur’s newest Farm to Table gem, The White Bull, with this extra special recipe from Chef Pat, featuring his homemade fettuccine pasta, made with flour milled in-house! Crisp up Pine Street Market's bacon, then sear shrimp from Russo's Seafood in the same pan to lock in that bacon-y goodness. Toss it all with verdant peas & asparagus sautéed with aromatics & fresh mint for a simply elegant dish.

Pork Fried Cauliflower Rice with teriyaki sauce, carrot-ginger salad & peanuts see more

The G&G team loves this healthier spin on fried rice that couldn't be more veggie-packed! Riced cauliflower forms the base for tossing with Pine Street Market's smoky pulled pork, carrots & peas seasoned with Asian flavors. Finish it off with a drizzle of full-flavored teriyaki sauce. On the side, enjoy delicate local lettuce dressed with a ginger-carrot vinaigrette and topped with crunchy roasted peanuts. 

Thursday March 21st, 2019

Wild Mushroom Risotto with butternut squash, wilted kale & truffle oil see more

Cozy up this week with our comforting risotto featuring a meaty mushroom blend of wild oyster, button & shiitake mushrooms. Wilt local kale into creamy risotto cooked with butternut & fragrant thyme & rosemary, stirring in parmesan & Sparkman's Dairy cream to complete. Garnish with toasted walnuts & a drizzle of truffle oil for an elegant touch.

Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more

Stir fry cubes of tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, bok choy & green onions in a mouthwatering sweet & spicy sauce. A sprinkle of crumbled, dried arbol chili gives this dish just the right amount of heat. Serve over a bed of fluffy jasmine rice.

Brisket Tamale Pie with black beans, Zocalo salsa & homemade cornbread crust see more

The hardest part of this one-pan wonder is waiting for it to bake! Sauté together a hearty filling with Pine Street Market's brisket, mild spices, black beans, diced tomatoes, sweet peppers & local greens, then pour over a tender cornbread batter made with Rock House Creamery's buttermilk. Bake until golden, then top if off with Zocalo salsa roja, a dollop of sour cream & a sprinkle of fresh cilantro.

Sheet Pan Creole Trout with potatoes, carrots, peppers & buttermilk-herb drizzle see more

You'll love these North Carolina trout fillets from Kathleen's Catch dusted with mild Creole seasoning. Bake fish nestled amongst a generous portion of fresh spring onions, potatoes & sweet peppers with thyme sprigs. Serve alongside an easy buttermilk sauce made with Rock House Creamery's buttermilk, a splash of hot sauce & fresh herbs, then garnish with bright lemon wedges.

Harissa Chicken Meatballs over artichoke-herb orzo with spring peas & feta crema see more

Our founder Emily just loves the alluring flavor & warming spice of harissa that transforms this comforting dish! Form White Oak Pastures ground chicken into juicy meatballs. Simmer them in a tomato sauce with harissa, coriander & aromatics. Serve meatballs over tender orzo tossed with English peas, artichoke hearts, parsley & mint, then garnish with a dollop of crema made with Caly Road Creamery feta & Sparkman's Dairy cream.