login shopping cart
close

Your cart is empty

Add groceries

Past Menus

Thursday May 2nd, 2019

Sirloin Steak & Strawberry Glaze with roasted green garlic, broccoli & potatoes see more

Dusted with cracked black pepper & pan-seared, this gorgeous steak dinner will make any night of the week feel special! Coat tender sirloin in a delicious & balanced sauce made with juicy, ruby red strawberries & balsamic vinegar. Serve alongside a springtime melange of Tucker Farms green garlic, baby potatoes & broccoli roasted to perfection & tossed with fresh tarragon.

Chipotle Beef Tostadas with cilantro-kale cabbage slaw, sour cream & crumbled feta see more

Put the tada! in tostada with this fun & quick recipe! Simmer Rock House Farm ground beef with Mexican spices, diced tomatoes & smoky chipotle pepper, then pile high onto toasted corn tortillas. Make a refreshing slaw of local kale, red peppers & cabbage tossed with cilantro & bright lime juice. Finish it off with a dollop of cooling sour cream & a crumble of Caly Road Creamery's feta. 

Lemon-Herb Roasted Chicken & mushroom-leek cream sauce over toasted farro see more

Welcome the imminent change of seasons with the vibrant, early spring flavors in this dish. Roast tender Naked Truth chicken breasts with verdant sprigs of dill & bright lemon slices. Generously coat chicken with a delicate, creamy sauce of spring leeks, Orchard Valley button mushrooms & silky creme fraiche. Enjoy over a bed of farro toasted with aromatics & tossed with wilted Crystal Organic's Swiss chard. 

Captain Vic's Fish & Chips with pickled okra tartar sauce & spring snap pea salad see more

The G&G staff loves this twist on a classic from our beloved Chef Torie Cox, a.k.a. Captain Vic! Let this recipe steer you towards more flavorful waters as you whisk up your own tartar sauce made with pickled okra from Serenbe Foods. Lightly batter & pan fry mild, tender fillets of redfish from Sea to Table. Ditch the usual deep-fried chips & bake seasoned potatoes instead. On the side, enjoy a colorful, crisp & tangy salad with snap peas, radish & carrot. 

Sesame Chicken Noodle Bowl with asparagus, mushrooms, sweet peppers & orange relish see more

Stir fry tender pieces of Naked Truth chicken breasts with crisp asparagus from Watsonia Farms, Orchard Valley mushrooms & sweet peppers in a full-bodied sauce with sesame, honey & aromatics. Toss rice noodles with everything to coat, then top with a sprinkle of nutty sesame seeds. Take your noodles to the next level & top with a bright relish of juicy Florida oranges, red onion, cilantro & a hint of spicy sambal oelek.

Monday April 29th, 2019

Sirloin Steak & Strawberry Glaze with roasted green garlic, broccoli & potatoes see more

Dusted with cracked black pepper & pan-seared, this gorgeous steak dinner will make any night of the week feel special! Coat tender sirloin in a delicious & balanced sauce made with juicy, ruby red strawberries & balsamic vinegar. Serve alongside a springtime melange of Tucker Farms green garlic, baby potatoes & broccoli roasted to perfection & tossed with fresh tarragon.

Chipotle Beef Tostadas with cilantro-kale cabbage slaw, sour cream & crumbled feta see more

Put the tada! in tostada with this fun & quick recipe! Simmer Rock House Farm ground beef with Mexican spices, diced tomatoes & smoky chipotle pepper, then pile high onto toasted corn tortillas. Make a refreshing slaw of local kale, red peppers & cabbage tossed with cilantro & bright lime juice. Finish it off with a dollop of cooling sour cream & a crumble of Caly Road Creamery's feta. 

Lemon-Herb Roasted Chicken & mushroom-leek cream sauce over toasted farro see more

Welcome the imminent change of seasons with the vibrant, early spring flavors in this dish. Roast tender Naked Truth chicken breasts with verdant sprigs of dill & bright lemon slices. Generously coat chicken with a delicate, creamy sauce of spring leeks, Orchard Valley button mushrooms & silky creme fraiche. Enjoy over a bed of farro toasted with aromatics & tossed with wilted Crystal Organic's Swiss chard. 

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

The whole team at G&G loves the fusion of flavors in this incredibly easy recipe! Stuff pillowy steamed buns with Pine Street Market's pulled pork that's been tossed in a savory-sweet sauce with a hint of Korean chili pepper. Top with a crisp carrot & red cabbage slaw dressed with a fresh ginger vinaigrette. Roast broccoli & local winter radishes coated in a balanced gochujang glaze sweetened with a kiss of honey, then garnish with a sprinkle of black sesame seeds & sliced green onion.

Captain Vic's Fish & Chips with pickled okra tartar sauce & spring snap pea salad see more

The G&G staff loves this twist on a classic from our beloved Chef Torie Cox, a.k.a. Captain Vic! Let this recipe steer you towards more flavorful waters as you whisk up your own tartar sauce made with pickled okra from Serenbe Foods. Lightly batter & pan fry mild, tender fillets of redfish from Sea to Table. Ditch the usual deep-fried chips & bake seasoned potatoes instead. On the side, enjoy a colorful, crisp & tangy salad with snap peas, radish & carrot. 

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.

Sesame Chicken Noodle Bowl with asparagus, mushrooms, sweet peppers & orange relish see more

Stir fry tender pieces of Naked Truth chicken breasts with crisp asparagus from Watsonia Farms, Orchard Valley mushrooms & sweet peppers in a full-bodied sauce with sesame, honey & aromatics. Toss rice noodles with everything to coat, then top with a sprinkle of nutty sesame seeds. Take your noodles to the next level & top with a bright relish of juicy Florida oranges, red onion, cilantro & a hint of spicy sambal oelek.

Thursday April 25th, 2019

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

Enjoy our quick & easy take on a classic chicken Rockefeller! Juicy Naked Truth chicken breasts are pan-seared & topped with a light cream sauce including Rock House Farm cream, a splash of white wine & verdant wilted spinach. On the side, enjoy a tender orzo pilaf tossed with bright lemon, Watsonia Farms asparagus & a sprinkle of freshly chopped tarragon.

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

The whole team at G&G loves the fusion of flavors in this incredibly easy recipe! Stuff pillowy steamed buns with Pine Street Market's pulled pork that's been tossed in a savory-sweet sauce with a hint of Korean chili pepper. Top with a crisp carrot & red cabbage slaw dressed with a fresh ginger vinaigrette. Roast broccoli & local winter radishes coated in a balanced gochujang glaze sweetened with a kiss of honey, then garnish with a sprinkle of black sesame seeds & sliced green onion.

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 Chops over brown butter quinoa, asparagus & strawberries see more

Tender chops from Farmers & Fishermen are seasoned with fresh herbs including thyme, rosemary & parsley, then pan-seared for a delicious crust. Saute asparagus & red onion together with sweet strawberries & a splash of balsamic to finish. Serve it all over a bed of toasted quinoa cooked with brown butter & brightened with a squeeze of lemon.

Monday April 22nd, 2019

Chimichurri Beef Brisket with pineapple salsa 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 sweet 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 chicken Rockefeller! Juicy Naked Truth chicken breasts are pan-seared & topped with a light cream sauce including Rock House Farm cream, a splash of white wine & verdant wilted spinach. On the side, enjoy a tender orzo pilaf tossed with bright lemon, Watsonia Farms asparagus & a sprinkle of freshly chopped tarragon.

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

The whole team at G&G loves the fusion of flavors in this incredibly easy recipe! Stuff pillowy steamed buns with Pine Street Market's pulled pork that's been tossed in a savory-sweet sauce with a hint of Korean chili pepper. Top with a crisp carrot & red cabbage slaw dressed with a fresh ginger vinaigrette. Roast broccoli & local winter radishes coated in a balanced gochujang glaze sweetened with a kiss of honey, then garnish with a sprinkle of black sesame seeds & sliced green onion.

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 Chops over brown butter quinoa, asparagus & strawberries see more

Tender chops from Farmers & Fishermen are seasoned with fresh herbs including thyme, rosemary & parsley, then pan-seared for a delicious crust. Saute asparagus & red onion together with sweet strawberries & a splash of balsamic to finish. Serve it all over a bed of toasted quinoa cooked with brown butter & brightened with a squeeze of lemon.

Thursday April 18th, 2019

Chimichurri Beef Brisket with pineapple salsa 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 sweet 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 & button mushrooms see more

Relax into an enjoyable evening with this restaurant-worthy meal coming out of your own kitchen. Shrimp from Sea to Table are quickly sautéed with tender Watsonia asparagus & Orchard Valley button mushrooms. Simmer it all in a classic white wine-butter sauce with a verdant bouquet of fresh parsley, tarragon & chives. Enjoy over a bed of creamy arborio rice risotto with parmesan & a splash of 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! Saute cubed Naked Truth chicken breasts with curry spice & 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 & garnish with a tongue-cooling yogurt raita with local radish, lime, cilantro & spices.

Monday April 15th, 2019

Chimichurri Beef Brisket with pineapple salsa 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 sweet peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at Zocalo!

Spring Pea & Bacon Tortellini with parmesan cream sauce & lemony dressed greens see more

Cozy up with a bowl of Pasta Mami's fresh cheese tortellini smothered with a mouthwatering, creamy sauce studded with Pine Street Market bacon & Orchard Valley button mushrooms. Add a healthy handful of local arugula & fresh spring peas. Garnish with a verdant sprinkle of chives & enjoy alongside a bed of lightly dressed greens.

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

Relax into an enjoyable evening with this restaurant-worthy meal coming out of your own kitchen. Shrimp from Sea to Table are quickly sautéed with tender Watsonia asparagus & Orchard Valley button mushrooms. Simmer it all in a classic white wine-butter sauce with a verdant bouquet of fresh parsley, tarragon & chives. Enjoy over a bed of creamy arborio rice risotto with parmesan & a splash of cream. 

Cilantro-Lime Chicken Fajitas with black beans, poblanos & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Coat avocado slices in crunchy panko breadcrumbs then bake to crispy goodness. Fill soft flour tortillas with sauteed chicken, black beans & a mix of peppers & sliced onion. Top your fajitas with "fried" avocados & Zocalo's salsa.

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! Saute cubed Naked Truth chicken breasts with curry spice & 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 & garnish with a tongue-cooling yogurt raita with local radish, lime, cilantro & spices.

Thursday April 11th, 2019

Spring Pea & Bacon Tortellini with parmesan cream sauce & lemony dressed greens see more

Cozy up with a bowl of Pasta Mami's fresh cheese tortellini smothered with a mouthwatering, creamy sauce studded with Pine Street Market bacon & Orchard Valley button mushrooms. Add a healthy handful of local arugula & fresh spring peas. Garnish with a verdant sprinkle of chives & enjoy alongside a bed of lightly dressed greens.

Cilantro-Lime Chicken Fajitas with black beans, poblanos & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Coat avocado slices in crunchy panko breadcrumbs then bake to crispy goodness. Fill soft flour tortillas with sauteed chicken, black beans & a mix of peppers & sliced onion. Top your fajitas with "fried" avocados & Zocalo's salsa.

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, chili peppers & 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 onto Naked Truth chicken breasts & roast. Served over creamy, toasted Riverview Farms grits with milk from Rock House Creamery & wilted collards from Rodgers Greens & Roots, it's sure to be a hit! 

Monday April 8th, 2019

Shiitake Steak Au Jus with red wine sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks in a blend of tamari, garlic & red wine, then pan-sear with Ellijay Mushroom's shiitakes & red onion. Serve on top of a satisfying puree of potatoes & sweet local hakurei turnips. Reduce the red wine marinade into a luscious, savory sauce to drizzle over it all, then garnish with a sprinkle of chives. 

Spring Pea & Bacon Tortellini with parmesan cream sauce & lemony dressed greens see more

Cozy up with a bowl of Pasta Mami's fresh cheese tortellini smothered with a mouthwatering, creamy sauce studded with Pine Street Market bacon & Orchard Valley button mushrooms. Add a healthy handful of local arugula & fresh spring peas. Garnish with a verdant sprinkle of chives & enjoy alongside a bed of lightly dressed greens.

Seared Tuna Poke Bowl with ponzu, zucchini, radish, teriyaki glaze & sriracha mayo see more

This tuna poké bowl is what it's all about! Briefly marinate sustainably wild-caught tuna steaks from Blue Circle in a tart, homemade ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with tuna, thin-sliced radish & lightly sauteed zucchini & snow peas. Whip up a spicy mayo for drizzling along with Chinese Southern Belle's mouthwatering Wild Wild East teriyaki sauce, then sprinkle with crumbled nori & scallions.

Cilantro-Lime Chicken Fajitas with black beans, poblanos & oven-fried avocado see more

Thinly sliced Springer Mountain chicken breasts are coated in a smoky sauce including ancho chili, cumin, cilantro & lime. Coat avocado slices in crunchy panko breadcrumbs then bake to crispy goodness. Fill soft flour tortillas with sauteed chicken, black beans & a mix of peppers & sliced onion. Top your fajitas with "fried" avocados & Zocalo's salsa.

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, chili peppers & 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 onto Naked Truth chicken breasts & roast. Served over creamy, toasted Riverview Farms grits with milk from Rock House Creamery & wilted collards from Rodgers Greens & Roots, it's sure to be a hit! 

Thursday April 4th, 2019

Shiitake Steak Au Jus with red wine sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks in a blend of tamari, garlic & red wine, then pan-sear with Ellijay Mushroom's shiitakes & red onion. Serve on top of a satisfying puree of potatoes & sweet local hakurei turnips. Reduce the red wine marinade into a luscious, savory sauce to drizzle over it all, then garnish with a sprinkle of chives. 

Seared Tuna Poke Bowl with ponzu, zucchini, radish, teriyaki glaze & sriracha mayo see more

This tuna poké bowl is what it's all about! Briefly marinate sustainably wild-caught tuna steaks from Blue Circle in a tart, homemade ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with tuna, thin-sliced radish & lightly sauteed zucchini & snow peas. Whip up a spicy mayo for drizzling along with Chinese Southern Belle's mouthwatering Wild Wild East teriyaki sauce, then sprinkle with 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 crunchy radish slaw & sweet potato wedges see more

These tacos are the perfect pick-me-up that'll satisfy your hunger in no time! Coat flaky, mild redfish fillets in cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into flour tortillas along with a refreshing cabbage & radish slaw that's tossed in a cool, creamy dressing with fresh cilantro. Finish it off with a bright squeeze of lime & enjoy chili-spiced roasted sweet potato wedges on the side.

Shiitake Steak Au Jus with red wine sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks in a blend of tamari, garlic & red wine, then pan-sear with Ellijay Mushroom's shiitakes & red onion. Serve on top of a satisfying puree of potatoes & sweet local hakurei turnips. Reduce the red wine marinade into a luscious, savory sauce to drizzle over it all, then garnish with a sprinkle of chives. 

Seared Tuna Poke Bowl with ponzu, zucchini, radish, teriyaki glaze & sriracha mayo see more

This tuna poké bowl is what it's all about! Briefly marinate sustainably wild-caught tuna steaks from Blue Circle in a tart, homemade ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with tuna, thin-sliced radish & lightly sauteed zucchini & snow peas. Whip up a spicy mayo for drizzling along with Chinese Southern Belle's mouthwatering Wild Wild East teriyaki sauce, then sprinkle with 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.