Monday July 11th, 2016
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.
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 eggplant from Global Growers, vine-ripened tomatoes & a splash of red wine. Serve them over a bed of smooth Riverview Farms' polenta made with Rockhouse Creamery milk & creamy parmesan.
King+Duke's Pork Chops with tomato olivada sauce & creamy feta orzo see more
Transform your kitchen into King+Duke with this innovative Attack of the Killer Tomatoes Festival dish from Chef E.J. Hodgkinson! This Buckhead gem is known for serving up old-world, open-fire cooked fare, so feel free to throw these Riverview Farm's pork chops on the grill & embrace this spirit! Top them with a sundried tomato-olivada, and enjoy orzo tossed with greens & Caly Road Creamery feta cheese on the side.
JCT's Smoked Trout Toast with creme fraiche & bacon vinaigrette salad see more
Transform your kitchen into Ford Fry's flagship restaurant, JCT. Kitchen & Bar, with this Attack of the Killer Tomatoes Festival recipe from Chef Brian Horn! This cool recipe exemplifies JCT.'s Southern fare with flair, featuring regional, pecan-smoked trout mixed with JCT.'s housemade horseradish crème fraîche & Pine Street Market's bacon. Serve over toasted H&F bread with vine-ripe tomatoes & enjoy a salad drizzled with homemade bacon vinaigrette.
Barbacoa Brisket Tacos with feta, flour tortillas & field pea-peach slaw see more
Season Pine Street Market's tender, slow-cooked brisket with mild spices, then pile it into flour tortillas with Caly Road Creamery's feta cheese. Even the pickiest of eaters will love topping their tacos with a fun slaw of crisp kale from Big Branch Valley Farm, tender field peas & juicy Watsonia Farm's peaches!
Tuesday July 5th, 2016
Lamb Sliders with cucumber-tomato salad & roasted potatoes see more
Savory Sausage & Smoky Grits with mushroom & bell pepper ragout see more
Emily loves the comforting, home-style flavors in this dish! White Oak Pastures specialty sausage is cooked in a bright tomato ragout featuring Orchard Valley button mushrooms & Crystal Organic Farm bell peppers. Serve over a bed of creamy Riverview Farms grits loaded with Rock House Creamery whole milk & smoky aged gouda!
Spice-Rubbed Chicken with blueberry thyme sauce, greens & herbed quinoa see more
Our Founder Emily loves the herbacious blueberry sauce in this dish! Tender Springer Mountain chicken breasts are dry-rubbed with a sweet & savory blend of aromatics & seasonings, then pan-seared to juicy perfection. Smother them with a flavor-packed blueberry-thyme sauce. Serve over a bed of lemon-dressed greens & quinoa tossed with fresh herbs.
No. 246's Bruschetta Salad with herbed chicken, roasted tomatoes & croutons see more
Transform your kitchen into Decatur's No. 246 with this innovative Attack of the Killer Tomatoes Festival dish! For a twist on classic bruschetta, toss arugula in a simple balsamic vinaigrette, then top with caramelized heirloom tomatoes & pan-seared White Oak Pastures' chicken breasts seasoned with a blend of Italian herbs. Finish it off with homemade croutons made from H&F bread & crumbled Caly Road Creamery goat cheese.
The Optimist's Mahi Mahi with warm smoked chili tomato & spiced couscous see more
Transform your kitchen into one of Atlanta's favorite seafood restaurants, The Optimist, with this Attack of the Killer Tomatoes Festival recipe from Chef Wesley True! Vine-ripened tomatoes shine is a summery sauce with veggies, white wine & a smoky blend of mild chili-paprika spice. Ladle it over baked fillets of mahi mahi from our friends at Kathleen's Catch & serve on top of seasoned carrot couscous.
Monday June 27th, 2016
3-Pepper Pork Chops with cucumber-peach salsa & homemade cornbread see more
Juicy Riverview Farms' pork chops are seasoned with white, black & cayenne pepper then pan-seared to perfection. Serve them with an herbed salsa made with Watsonia Farm peaches & juicy cucumbers, then top it all off with a dollop of sour cream. On the side, enjoy easy, homemade cornbread muffins. These chops would also be great on the grill!
Thai Beef Skewers with sweet chili sesame noodles & peanuts see more
Back by popular demand! Marinate grass-fed beef in a fresh ginger-garlic sauce with a touch of cilantro & lime then form onto skewers. On the side, enjoy a chilled rice noodle salad with sweet peppers, peanuts, sesame oil & sweet chili sauce.
Monte Cristo Sandwich with rosemary ham, gouda & blueberry-thyme sauce see more
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 fresh kale with freshly minced garlic. Serve it all over a bed of creamy Riverview Farms polenta made with Sparkman's Dairy heavy cream & garnish with chives.
Creamy Tarragon Chicken & summer veggie gratin with parmesan & thyme see more
Monday June 20th, 2016
Candied Bacon BLT Sandwich with green bean & peach salad see more
Chicken Croquettes with blueberry salad & green goddess dressing see more
Coconut Crusted Mahi Mahi with balsamic peach salsa & rice with greens see more
Wild caught mahi mahi is lightly breaded with coconut & pan fried to perfection. Serve over a bed of fluffy rice tossed with wilted greens & top it off with fresh peach salsa made with balsamic vinegar, honey & lime.
Red Pepper Butter Pork Chops with beer-glazed green beans & roasted potatoes see more
This Father's Day, give the gift of local! Top pan-seared Riverview pork chops with a breading featuring red pepper mash butter! To make this butter, our friends' at Banner Butter use bourbon barrel-aged Fresno pepper mash from the Red Clay Hot Sauce Company in Charleston. This adds a flavorful, mellow heat to their already delicious, grass-fed butter. Serve these chops with roasted potato wedges & green beans sauteed in a beer & honey mustard sauce. This meal is 100% Dad-Approved!
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.
Monday June 13th, 2016
Ancho-Lime Fish Tacos with creamy kale slaw & fiesta field peas see more
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 Classic Pita's fluffy pita bread with eggplant spread, crisp lettuce & Mediterranean spiced Rock House Farm ground beef. A refreshing, summery tomato & mint salad makes for a colorful side dish!
Thai Chicken with shiitake mushrooms & greens in coconut broth see more
Firecracker Shrimp with lemon-ricotta linguine & wilted greens see more
Tender wild-caught, Gulf shrimp get tossed in a flavorful marinade of ginger, garlic & G&G spice blend then sauteed. Easily create your own sauce with lemon, ricotta & greens to dress al dente linguine. Top it all off with tasty, toasted parmesan & parsley breadcrumbs!
Honey-Glazed Brisket with sesame-roasted broccoli & peaches over brown rice see more
Toss Red Earth Organic Farm's broccoli & Dickey Farm's peaches with sesame seeds, then roast to tender perfection. Saute Pine Street Market's slow-cooked, pulled brisket with a lime, tamari & honey glaze, then serve over a bed of wholesome brown rice garnished with fresh cilantro.
Monday June 6th, 2016
Buttermilk Pork Chops with blistered tomatoes, green beans & cornbread see more
Pan-seared Riverview Farms' pork chops are perfect with blistered cherry tomatoes & green beans simmered in a creamy pan sauce of Rock House Farm buttermilk & peppercorns. Sop up all these mouthwatering flavors with Southern-style cornbread made by our friends at 2 Sistas Cookin!
Miso-Glazed Cod with green tea rice, roasted mushrooms & tomatoes see more
Our Founder Emily thinks this dish is tea-rrific! Sustainably caught cod is glazed with an umami-packed blend of miso, mirin & tamari. Bake along with Signal Mountain Farm's cherry tomatoes, green onion & Orchard Valley's button mushrooms for a easy sheet pan dinner. Pair fish with fragrant jasmine rice that's delicately flavored with green tea.
Southwest Chicken Sliders with red pepper relish & roasted sweet potatoes see more
Staplehouse's Shrimp over herbed farro with peas, peaches & pickled lemon see more
Transfrom your kitchen in the James Beard nominated Staplehouse! This purpose-driven restaurant donates all of it’s proceeds to The Giving Kitchen, an organization that helps restaurant community members in times of crisis. Saute Gulf shrimp with peaches, field peas & fresh herbs. Serve over a bed of farro garnished with pickled lemon.
Chipotle-Peach Chicken with charred lettuce, citrus quinoa & herb vinaigrette see more
Our Founder Emily loves this combo of spicy & sweet with juicy Watsonia Farm peaches & smoky chipotle! Tender Springer Mountain chicken breasts are simmered in a peachy sauce then served alongside herbed quinoa with fresh lime & a crisp, charred Rise N Shine Farm romaine salad with homemade vinaigrette.
Tuesday May 31st, 2016
Caribbean Pulled Pork with peaches & tomatoes over rice & black beans see more
Tender, pulled pork from our friends at Pine Street Market is simmered in mild, Caribbean-inspired flavors & a fun sauce made with Dickey Farms' peaches & diced tomatoes! Serve it on top of black beans & rice tossed with sauteed Big Branch Valley Farm chard, then garnish with fresh cilantro.
Roasted Chicken with white wine almond sauce, peppered peaches & quinoa see more
Steak with Garlic-Herb Sauce over Moroccan-spiced tomato couscous see more
Top pan-seared Painted Hills steaks with an herbed sauce packed with flavorful garlic, scallions, mint, oregano & parsley. Serve alongside Moroccan-inspired couscous tossed with carrots & tomatoes delicately seasoned with cumin, smoked paprika & a hint of cinnamon.
Spiced Sausage with smoky gouda grits & blueberry salsa see more
Pine Street Market's German pork sausage pairs perfectly with savory Riverview Farm's grits with smoky gouda & paprika. Top it off with an imaginative blueberry salsa brightened with fresh lime.
Chili Crusted Swordfish with cilantro lime sauteed veggies see more
Wild caught Atlantic swordfish is topped with a seasoned crust of roasted red bell peppers & spices, then baked to flaky perfection. On the side, enjoy summer squash & cannelini beans sauteed with cilantro & lime.
Monday May 23rd, 2016
Honey Dijon Chicken with tarragon green beans & herbed farro see more
Shrimp Stir Fry with peaches, broccoli & ginger miso rice see more
This stir fry is bursting with bright Spring flavors! Saute wild caught Gulf shrimp with broccoli florets, Red Earth Organic Farm's summer squash & the season's first peaches in a mouthwatering sauce of ginger, honey, tamari & sesame. Serve it over white rice delicately flavored with fresh ginger & miso. Garnish with peanuts.
Peach-Glazed Pulled Pork over orange blossom & summer squash couscous see more
Toss Pine Street Market's tender pulled pork with Watsonia Farms peaches & sweet balsamic glaze. Serve it alongside fluffy couscous that's delicately flavored with orange blossom then tossed with summer squash, greens, walnuts & fresh tarragon for a colorful & fun meal featuring the bounty of the season!
Storico Fresco Spring Pasta with strawberry kale salad & poppy seed dressing see more
We love Storico Fresco's pasta stuffed with delicate spring greens & cheese! Toss it in a light, white wine butter sauce & serve with a kale salad topped with strawberries, walnuts & homemade poppy seed dressing.
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 & shredded cheddar cheese, then top with simmered beef chili. On the side, enjoy a festive cherry tomato & greens salad with jalapenos & oregano-lime dressing.
Monday May 16th, 2016
Ginger-Peach Pork Burgers with homemade ketchup, arugula & sauteed field peas see more
Form Riverview Farm's ground pork into tasty burgers & serve on TGM Bread's brioche buns. Top them with Crystal Organic Farm's arugula & homemade ginger-peach ketchup featuring Verdant Kitchen's ginger ale, Dickey Farm's Georgia peaches & a sprig of mint. On the side enjoy tender, crispy sauteed field peas.
Popcorn Crusted Chicken Breasts with peach sauce over pecan couscous & greens see more
Chili Ginger Pork Bulgogi with broccoli, jasmine rice & peanuts see more
Marinate Riverview Farm's pork with a flavorful blend of tamari, brown sugar, ginger & garlic! Toss fluffy jasmine rice with broccoli & crunchy peanuts for a side dish that's perfect for soaking up all that yummy sauce!
Honey-Glazed Salmon over lemon-dill rice & apple-frisee slaw with pecans see more
Our Founder, Emily, loves this combination of glazed salmon, refreshingly crisp slaw & hearty herbed rice! Slather wild-caught salmon fillets with an irresistible honey-Dijon glaze. Lightly dress Crystal Organic Farm frisee, Mercier Orchards apple with an Atlanta Fresh Greek yogurt-based dressing, then toss with pecans. On the side, serve tender rice tossed with fresh dill & lemon zest.
Mushroom Fontina Polenta with green garlic, spring veggies & herbed truffle balsamic see more
Monday May 9th, 2016
Coconut Adobo Chicken with wilted greens, shiitakes & savory cheese grits see more
This Southern twist on a Filipino classic is sure to be a crowd pleaser! Simmer tender Springer Mountain chicken breasts in a sweet, tangy adobo sauce with creamy coconut milk, Sparta Imperial shiitake mushrooms & farm fresh kale. Serve it all over a bed of cheesy Riverview Farms' grits with Wright's Dairy Red Hill Cheddar.
Duck Prosciutto Pizza with mascarpone creamed spinach, goat cheese & honey see more
Mustard Cream Pork Chops with garlic-roasted asparagus, radishes, potatoes & leeks see more
Tender, pan-seared Riverview Farm's pork chops are topped with a velvety sauce featuring Sparkman's cream & flavorful whole grain mustard. Toss potatoes, Watsonia Farms asparagus, radishes & Rodgers Greens & Roots Organic Farm leeks with freshly minced garlic, then roast for a hearty side dish featuring the Spring's best veggies.
Parmesan Panko Fish with herbed butter snow peas & almond couscous see more
Buttery, mild Dover sole fillets are lightly dusted with parmesan & panko breadcrumbs then baked to crispy, flavorful perfection. Emerald green snow peas are tossed with a little bit of butter & fresh herbs. On the side, enjoy couscous tossed with sliced almonds & a bright hint of lemon.
Tempura Shrimp with broccoli, carrot & bok choy stir fry see more
It doesn't get much better than easy peasy, tempura battered wild-caught shrimp! Serve 'em up with stir-fried bok choy, carrots & the first broccoli of the season in a ginger soy sauce!