Monday January 22nd, 2018
Meyer Lemon Redfish over toasted farro with garlicky greens, almonds & chives see more
Sweet Meyer lemon packs a citrusy punch in this dish's light cream sauce served over pan-seared redfish fillets from Sea To Table. On the side, enjoy hearty local greens braised with chicken broth & garlic. Serve it all over a bed of toasted farro, then garnish with sliced almonds, chives & Meyer lemon wedges.
Rosemary-Sage Pork Chops with swiss chard, white beans & roasted bell peppers see more
Our founder Emily loves this warming, wintery dish! Pan-sear White Oak Pastures' pork chops then baste with a browned butter sauce made with fresh rosemary & sage. On the side, simmer tender white beans with Global Growers Swiss chard & colorful roasted bell peppers. Finish your veggies off with a sprinkle of parmesan.
Southwest Chicken Chili with sweet potato, spiced tortilla crisps & radish slaw see more
Fight the midwinter doldrums with this healthy & comforting chili! Springer Mountain ground chicken, local sweet potatoes & black beans are combined with the flavors of smoky chipotle, herbs & cumin. Toast corn tortillas with a warm spice blend for a crunchy topping along with a refreshing slaw made with Crystal Organic's crisp radishes. Garnish with dollop of greek yogurt & sprinkling of fresh cilantro.
Pork Ragu Pappardelle & winter salad with orange segments & walnuts see more
Whip up your own crowd-pleasing ragu sauce with Pine Street Market's slow-cooked, pulled pork, kalamata olives, fresh thyme, bright orange zest & a splash of red wine. Serve it over pappardelle pasta garnish with grated parmesan. On the side, enjoy a refreshing salad with orange segments, walnuts & homemade walnut oil dressing.
Upbeet's Chicken Butternut Bowl with quinoa, cranberries & maple-dijon dressing see more
Transform your kitchen into West Midtown's hip & healthy clean eating mecca-Upbeet! This month, we're bringing you three recipes from Upbeet to help kick start your new year & this final recipe is packed with color & taste! Serve sliced Springer Mountain chicken breasts over a bed of superfood quinoa tossed with bright red cranberries, golden butternut squash, verdant pepitas, red onion & homemade maple-Dijon vinaigrette. Finish it all off with a sprinkle of fresh herbs.
Monday January 15th, 2018
Chicken Au Poivre with mushrooms & wilted green-cashew salad see more
This French bistro classic is perfect for date night! Springer Mountain chicken breasts are simmered in a mouthwatering cream sauce with cracked pepper, Orchard Valley button mushrooms & white wine. On the side, enjoy a hearty salad of wilted collard greens & cashews along with crusty bread from The General Muir that's perfect for sopping up that sauce!
Harissa Chicken with herbed yogurt & toasted walnut couscous with greens see more
Emily loves the Mediterranean flavors in this dish! Simmer juicy Springer Mountain chicken breasts in a sauce made with fresh squeezed orange juice and harissa for a bright taste with just the right spice. Toss couscous with orange zest, greens & toasted walnuts, then top it all off with a dollop of Atlanta Fresh Greek yogurt mixed with fresh herbs, green onion & cardamom.
Huevos Rancheros with black bean mash, feta, avocado & pickled red onion see more
Whip up your own huevos rancheros, tostada-style! Simmer Rise 'N Shine Organic Farm eggs in a spicy chipotle ranchero sauce with farm fresh greens. Spoon eggs & sauce onto crisped corn tortillas with mashed black beans sprinkled with Monterey jack cheese, then top with sliced avocado, crumbled Caly Road Creamery feta, Doux South's pickled red onion & a pinch of cilantro.
Brisket & Broccoli with sweet peppers & sesame-garlic rice see more
This twist on Chinese takeout staple beef & broccoli is enhanced by Pine Street Market's slow-cooked, pulled brisket. Lightly char broccoli florets then add fragrant ginger, Crystal Organic Farm's sweet peppers, green onion & a lip-smacking sauce made with tamari, brown sugar & mirin. Add your brisket, then serve it all over toasted sesame-garlic rice garnished with a sprinkle of sesame seeds & a drizzle of spicy chili oil.
Upbeet's Shrimp Bowl with chard, peppers, thai chilies & cilantro over gingered farro see more
Transform your kitchen into West Midtown's hip & healthy clean eating mecca-Upbeet! This month, we're bringing you three recipes from Upbeet to help kick start your new year! Don't miss this aromatic bowl of sauteed wildcaught Gulf shrimp, Swiss chard, peppers, cilantro & spicy thai chili. Enjoy this fresh dish over a gingery, satisfying bed of farro.
Monday January 8th, 2018
Lemon Chicken Risotto with goat cheese, roasted beets & cremini mushrooms see more
We've made it easier than ever for you to impress your Valentine with this perfect homemade risotto! Simmer arborio rice with a splash of white wine, then stir in roasted, ruby-hued beets & Orchard Valley cremini mushrooms. Roast tender Springer Mountain chicken breasts with bright lemon halves to serve over risotto. Garnish with a handful of toasted hazelnuts & Caly Road Creamery's goat cheese.
Salmon & Curried Cauliflower with ginger crema, pine nuts & garlic naan see more
This healthy Indian-inspired dish features Rodgers Greens & Roots' tender, flavorful green garlic! Sauté Blue Circle salmon fillets & serve with warm, green garlic-rubbed naan (made by our friends at Classic Pita!). On the side, savory curry-roasted cauliflower florets are tossed with sweet currants & toasted pine nuts. Garnish with a smooth, cooling crema made with fresh ginger. This meal is a hit with the G&G staff!
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.
Mini Meatloaves with pomegranate ketchup, broccoli & mashed potatoes see more
The whole family will love this classic & comforting recipe! Combine Rock House Farm beef & pork, then form into adorable, mini meatloaves. Slather them with a lipsmacking, homemade sauce made with pomegranate molasses then bake nestled among broccoli florets tossed with garlic. On the side, enjoy tangy, buttermilk-mashed potatoes & garnish with a sprinkle of chives.
Upbeet's Curry Up Bowl with chicken, quinoa, veggies & coconut curry dressing see more
Transform your kitchen into West Midtown's hip & healthy clean eating mecca-Upbeet! This month, we're bringing you three recipes from Upbeet's Chef Cristy Nolton to help kick start your new year! Don't miss out on this Curry Up Bowl with Springer Mountain chicken, crispy spiced chickpeas, herb-roasted carrot & sweet potato over a bed of superfood quinoa & kale. Toss everything in a homemade dressing made with creamy coconut milk, mild curry spice, peanut butter & a squeeze of lime.
Tuesday January 2nd, 2018
Chimichurri Brisket Tacos with pear relish & ginger-infused rice see more
Pile slow-cooked, pulled brisket from our friends at Pine Street Market into corn tortillas. Top them with a drizzle of herbacious homemade chimichurri sauce & pear relish featuring spicy pepper & ginger. On the side, enjoy basmati rice delicately flavored with fresh ginger.
Korean Pork Bibimbap Bowl with mushroom, carrot, apple & poached egg see more
This trendy take on a Korean classic is as fun to plate as it is to eat! Orchard Valley button mushrooms, kale, carrots & Mercier Orchards apple 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.
Meyer Lemon Chicken with broccoli, candied walnuts & brown butter linguine see more
Toss al dente linguine, parmesan & fresh parsley in a simple yet elegant lemon & browned butter sauce. Meyer lemons are much sweeter than regular lemons, so this sauce is sure to be a hit with everyone! Top pasta with slices of pan-seared Springer Mountain Farms chicken breasts & broccoli florets roasted with sprigs of fragrant thyme. Garnish with a sprinkle of candied walnuts for a truly unforgettable dish!
Tuscan White Bean Soup with italian sausage, herbed gremolata & dinner rolls see more
This healthy, flavorful soup puts an Italian spin on the Southern tradition of eating greens & black eyed peas for New Year's. Simmer together slices of White Oak Pastures Italian herbed pork sausage, hearty collard greens, white beans, carrots & aromatics with a splash of white wine. Enjoy toasty TGM bread on the side & top it off with a spoonful of gremolata made with parmesan, parsley, oregano & garlic.
Zaatar Fish En Papillote with sauteed carrots, olives, capers & lemon quinoa see more
Don't be intimidated by fancy words, this fish en papillote looks fantastic & is unbelievably easy to make! Sprinkle Sea 2 Table's mild redfish with savory za'atar spice & bright lemon zest, then top with kalamata olives, briny capers & thinly sliced red onion. Tuck it all into a parchment paper pocket & bake. On the side, enjoy sauteed carrots glazed in white wine with thyme & citrusy quinoa.
Monday December 18th, 2017
Emily's Swedish Meatballs over roasted potatoes & kale with lingonberries see more
This dish is a staple on our founder Emily’s holiday table! Form perfectly spiced meatballs from Riverview Farms pork & Rock House Farm ground beef--inspired by Emily’s own family recipe. The savory meatballs simmer in a sour cream sauce with a beef stock base. On the side, you’ll enjoy oven-roasted potatoes & crisp kale. Top it all off with a dollop of lingonberries for a festive dish to celebrate the season!
The Grinch's Roast Beast & Who hash with root veggies, herbs & greek yogurt see more
Don't miss out on this G&G tradition from Chef Tyler Williams! Tender, slow-cooked brisket from Pine Street Market is simmered in a yummy maple glaze, then paired with an herbacious array of colorful butternut squash, turnips & Crystal Organic Farm beets. Topped with fresh chives & Atlanta Fresh Greek yogurt, this dish is sure to have every Who in your house hurrying to the table!
Pan-Seared Duck Breast with cherry gastrique & roasted root veggies see more
Sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over a generous poriton of perfectly pan-seared D'Artagnan duck breast. On the side, enjoy herb-roasted sweet potato, radish & Rise N Shine Organic Farm turnips. Master the art of cooking duck with this simple yet elevated recipe!
Crab Pasta & Pangrattato with leek cream sauce, sundried tomato, greens & angel hair see more
This can't-miss dish is our twist on the classic Italian-American Feast of the Seven Fishes! Tender crab meat & sundried tomato are tossed in a velvety sauce of creme fraiche, leeks, lemon & white wine. Serve over al dente angel hair pasta topped with parmesan & buttery, herb-packed breadcrumb pangrattato.
Maple-Mustard Chicken with cheesy broccoli casserole & dinner rolls see more
Springer Mountain chicken breasts are glazed with a mouthwatering maple syrup & mustard sauce made with a splash of white wine. Whip up an easy, cheesy broccoli casserole with Orchard Valley button mushrooms & Rockhouse Creamery's heavy cream. On the side, enjoy The General Muir Bread's wonderful dinner rolls!
Monday December 11th, 2017
Savory Chicken Confit with root veggies, brown rice & balsamic reduction see more
Tender chicken confit is simmered with red wine, carrots, diced tomatoes, greens & butternut squash. Seasoned with fresh rosemary & thyme, serve it over hearty brown rice. Drizzle with an herbed balsamic reduction to complete a crowd-pleasing meal that will keep everybody warm until Spring.
Orange Beurre Blanc Salmon over creamy orzo risotto with greens, mushrooms & parmesan see more
Don't miss this elegant dish with a pop of citrus that'll brighten up your dinner! Roast sustainably-raised salmon from Blue Circle, then create a lightened-up beurre blanc with white wine, freshly-squeezed orange juice, sour cream & a pat of butter to generously drizzle over your fillets. On the side, enjoy mouthwatering risotto-style orzo tossed with sour cream, Orchard Valley button mushrooms, parmesan & wilted greens, garnishing with orange zest & fresh parsley.
Rosemary Crusted Steak with cranberry compote, glazed carrots & mushroom rice see more
Our founder, Emily, loves the festive feel of this dish! Season Painted Hills grass-fed sirloin steaks with fresh rosemary & pan-sear to perfection, then top with a homemade cranberry compote featuring Mercier Orchards apple cider. Roast carrots with brown sugar & cumin to create a smoky-sweet glaze, then serve alongside fluffy white rice with Orchard Valley button mushrooms.
Whiskey Bird's Sichuan Chicken over squash puree with brussels & macadamia nut vinaigrette see more
Transform your kitchen into Morningside's sensational Whiskey Bird with this recipe from Chef Chad Crete! Season Springer Mountain chicken breasts with Sichuan peppercorn & pan sear, then serve over an unbelievably smooth bed of butternut squash with coconut milk & aromatic spices. Top it all off with shaved Brussels sprouts & bright cranberries tossed in an elevated macadamia nut vinaigrette.
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.
Monday December 4th, 2017
Fig Balsamic Chicken with stewed apples & sweet potato mash see more
This autumnal dish is bursting with rustic charm! Savor all the flavors of fall with Springer Mountain chicken breasts simmered in a sweet & savory fig-balsamic vinegar sauce with Mercier Orchards' apples & fresh dill. On the side, colorful mashed sweet potatoes are seasoned with cinnamon spice for a healthy & satisfying side.
Sage Butter Acadian Redfish over quinoa pilaf with chard & spiced pears see more
Lightly pan-sear mild, buttery fillets of wildcaught Acadian redfish in a light & flavorful white wine & butter sauce. Fry fragrant sage leaves for a delightful & crispy topping to sprinkle over the fish. Sauté pieces of juicy pear with aromatics, nutmeg, cinnamon & allspice. Toss pears into tender, healthy quinoa with a touch of honey & wilted Swiss chard, then finish with a bright squeeze of lemon.
Bacon-Apple Pork Chops with roasted cabbage, crusty bread & red onion jam see more
Our Founder Emily loves the warm, comforting flavors of this dish! Pan-sear herbed Riverview Farms' pork chops then nestle them into a bed of roasted cabbage, braised apples & crispy morsels of Pine Street Market bacon. While this bakes & the flavors meld together, whip up a bright, perfectly sweetened red onion jam to top it all off. On the side, enjoy delicious, crusty bread from The General Muir.
Sausage & Sage Orecchiette with butternut squash & apple-arugula salad see more
Cook adorable orecchiette pasta to al dente perfection, then toss with crumbled White Oak Pastures mild Italian sausage, pan-roasted butternut squash & fragrant sauteed sage. On the side, serve a refreshing salad of Mercier Orchards apples & Global Growers arugula tossed with a homemade honey vinaigrette & sprinkled with toasted pecans. Finish the pasta & salad off with a sprinkle of parmesan.
Braised Brisket Fritters with butternut squash & red wine mushroom sauce see more
You won't believe how easy it is to make your own fritters with shredded butternut squash! Pile them high with Pine Street Market's slow-cooked brisket simmered in a red wine sauce made with Orchard Valley button mushrooms & fresh thyme. Top them off with Mercier Orchards mouthwatering apple butter & a dollop of sour cream.
Monday November 27th, 2017
Sirloin Steak & Red Wine Sauce with rosemary potatoes & cranberry-pecan salad see more
You'll love this dish that's bursting with classic bistro flavors! Serve pan-seared Painted Hills sirloin steaks with a mouthwatering red wine reduction featuring fresh thyme, Worcestershire & Dijon. Roast tender red potatoes & Global Growers sweet, baby hakurei turnips with fresh sprigs of rosemary. On the side, enjoy a refreshing salad of crisp lettuce tossed with toasted pecans, dried cranberries & homemade balsamic vinaigrette.
Fontina-Brisket Pizza with balsamic apples, onion & wilted arugula salad see more
Our founder Emily loves making this crowd-pleasing recipe for her family's pizza night! Caramelize sliced onions & Mercier Orchards apples with sweet balsamic before sprinkling over Victtoria Pie's artisanal white sauce pizza crust. Top with Pine Street Market's tender, slow-cooked brisket, shredded mozzarella & fontina cheese then bake to toasty, bubbly perfection. Save some of the savory-sweet apple & onion topping to toss with Crystal Organic Farm's arugula for an easy & elegant salad to top your pizza or serve on the side.
Pistachio-Herb Crusted Salmon with warm apple-broccoli salad & rice see more
Wild-caught salmon fillets are rubbed with a rosemary-mustard sauce & top with a crunchy pistachio crust, then bake to flaky perfection. Serve salmon over a bed of fluffy rice alongside a refreshing salad made by tossing Rise N Shine Organic Farm broccoli & Mercier Orchards apple in a savory, homemade dressing with Atlanta Fresh Greek yogurt.
Chicken Alfredo over Zoodles with mushrooms, parmesan, fried sage & toasted pecans see more
Trade pasta for oodles of zoodles in our lighter take on chicken in alfredo sauce! Pan-sear Springer Mountain chicken breasts & sauté Orchard Valley Mushrooms to toss in a smooth white sauce with Rockhouse Creamery heavy cream, white wine & parmesan. Quickly sauté zucchini noodles 'til tender & top with sauce & chicken, garnishing with crispy fried sage & toasted pecans.
Broccoli Cheese Soup with cheddar, butternut squash & Banner Butter garlic bread see more
One of our favorite things about cooler weather is making a warm pot of soup & this flavor-packed vegetarian recipe won't disappoint! Simmer Rise N Shine Organic Farm broccoli & colorful butternut squash with fall spices, Atlanta Fresh heavy cream & cheddar cheese. Top it off with a sprinkle of crunchy charred broccoli & serve with toasted TGM bread topped with Banner Butter's roasted garlic & herb butter.
Monday November 20th, 2017
Garlic Butter Shrimp over mascarpone risotto with mushrooms & greens see more
We're excited to be bringing back this classic, because it's one of our all-time favorite recipes! Juicy shrimp from Russo's Seafood are pan-seared in a simple & flavor-packed garlic butter. Fragrant sage & a squeeze of lemon really makes this sauce pop! Serve it all over a bed of creamy risotto with mascarpone, Orchard Valley button mushrooms & tender greens.
Herb-Mushroom Chicken over roasted sweet potato & brussels sprouts see more
This comforting & flavor-packed recipe is sure to be a crowd pleaser! Simmer tender Springer Mountain Farm chicken breasts in a smooth & savory sauce made with Orchard Valley button mushrooms, fragrant tarragon & a splash of white wine. On the side, roast colorful sweet potatoes from Rodgers Greens & Roots with brussels sprouts & thyme sprigs.
Broccoli & Feta Quiche with artichoke hearts, roasted pepper & honey-balsamic salad see more
Emily loves how easy this recipe makes it to bake your own quiche! Broccoli florets, artichoke hearts, roasted red peppers & Caly Road Creamery feta cheese are lovingly surrounded by Rise N Shine Farm eggs, Atlanta Fresh milk & cream in this Mediterranean-inspired quiche. Pour filling into an easy-peasy homemade press-in pie crust & bake until golden. Serve alongside refreshing honey-balsamic dressed romaine topped with walnuts & Doux South's pickled red onion.
Apple & Pork Panzanella with rustic bread, apples, pecans & cranberry compote see more
We love panzanella, and this warm & comforting Italian-inspired bread salad is no exception! It's got it all--toasted hunks of TGM Bread's rustic mini baguettes, Pine Street Market's tender pulled pork, roasted butternut, Swiss chard & juicy Mercier Orchards apple. Toss it all with fragrant fall herbs, crunchy pecans & a mouthwatering cider vinaigrette, then top with a ruby-red, holiday-spiced cranberry compote. This dish also works great as an elevated twist on traditional Thanksgiving dressing!
Monday November 13th, 2017
Chicken Burgers with almond butter, persimmon ketchup & crispy kale chips see more
Pleasing everyone shouldn't mean sacrificing gourmet flavor! These mouthwatering burgers are made using White Oak Pasture's ground chicken, garlic & sage. They're served on a freshly baked bun from The General Muir Bread & topped with NaturAlmond almond butter & a homemade ketchup made from sweet persimmons & spices. As a side, Global Growers kale transforms into crisp & zesty bite-sized chips.
Coffee-Rubbed Pork Chops with smashed sweet potatoes & sauteed greens see more
Back by popular demand & bursting with flavor! Juicy Riverview Farm pork chops are rubbed with G&G's own blend of Cloudland coffee, cardamom, cinnamon & more, then pan-seared to lock in all that great flavor. Serve with garlic-sautéed chard from Global Growers & smashed sweet & red potatoes seasoned with a touch of honey & just the right amount of spice!
Blackened Chicken with red pepper coulis, creamed kale & dinner rolls see more
Season Springer Mountain chicken breasts with a cumin, paprika & brown sugar rub. Top it with a mouthwatering roasted red pepper coulis with a hint of sherry for a dish so flavorful that you'll forget you cooked it at home! On the side, serve our favorite creamed kale with a hint of lemon along with The General Muir's fluffy dinner rolls.
Korean Chicken Bulgogi with sesame broccoli, coconut rice & apple kimchi see more
Sliced Springer Mountain Farm chicken breasts stir fry in a lip-smacking sauce of tamari, fragrant ginger & sesame with just the right balance of sweet & spicy flavors. Serve over a bed of white rice steamed with rich, creamy coconut milk. Enjoy with roasted broccoli florets tossed with sesame seeds & top it all off with a healthy scoop of Gaja's apple kimchi!
King+Duke Brisket Hash with butternut, cranberries, kale & shiitake wine sauce see more
Transform your kitchen into King+Duke with this elevated recipe from Chef E.J. Hodgkinson! Saute a colorful hash of butternut squash, Global Growers kale & cranberries, then top with Pine Street Market's slow-cooked, pulled brisket. Smother it all with an indulgent, savory shiitake mushoom sauce made with a splash of red wine & thyme sprigs, then garnish with fresh parsley.