Monday December 19th, 2016
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!
Cinnamon-Honey Chicken with roasted broccoli & quick-pickled carrots over rice see more
One of the best things about working with good food is working with people who love good food! In this recipe, our team member Yuanyuan has deliciously blended the flavors of her native China's cuisine with the spices of the holidays. Cinnamon & sichuan-spiced chicken is simmered in a honey & tamari glaze, then served over a bed of green onion-tossed white rice with garlic-roasted broccoli. Top it all off with a quick-pickled carrot in rice vinegar for a burst of fresh flavor!
Holiday Spiced Rosemary Ham with ginger-glazed carrots & braised collard greens see more
Our Chief Happiness Officer, Rachel, can't stop talking about The Spotted Trotter's tasty rosemary ham! Sprinkle thick-sliced ham with brown sugar & pan-sear, then simmer with glazed carrots flavored by spices, fresh ginger, citrus & Verdant Kitchen's ginger syrup. On the side, saute collards with a touch of apple cider vinegar & enjoy warmed dinner rolls from The General Muir's bakery.
Shrimp & Pecorino Tortelloni with fig balsamic salad, candied walnuts & radish see more
Don't miss out on this recipe celebrating the Italian-American holiday tradition of the Feast of the Seven Fishes! Al dente tortelloni stuffed with shrimp, pecorino & ricotta are tossed in an easy lemon-butter & white wine sauce. Garnish with parmesan & fresh chives. On the side, serve crisp greens tossed with walnuts, radishes & homemade fig-balsamic vinaigrette.
Monday December 12th, 2016
Spiced Squash Flatbread with kale, goat cheese, sage & caramelized onion see more
It's no secret that we eat a lot amazing food here in the G&G office. When we tell you this vegetarian recipe is a Staff Favorite, that's really saying something! Colorful butternut squash, kale & caramelized red onions grace pillowy naan from Heavenly Breads. Topped with a sprinkle of cinnamon, nutmeg, sage, shredded mozzarella & Caly Road Creamery's goat cheese, this is one delish dish!
Maple-Cider Pork Chops with parmesan roasted broccoli & basmati rice see more
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.
Garlic Gravy Chicken & Grits with kale-apple salad & lemon-goat cheese dressing see more
Garlic gravy is our new favorite thing! Whip up a pan of your own to top pan-seared Springer Mountain chicken, then serve over a bed of creamy Riverview Farms grits. On the side, enjoy a crisp kale & apple salad with a homemade lemon dressing made with Caly Road Creamery goat cheese & a touch of honey.
Balsamic Braised Brisket with gingered sweet potatoes & apples over rosemary farro see more
Slow-cooked, pulled brisket from our friends at Pine Street Market is braised with balsamic vinegar & aromatics. Roast Red Earth Organic Farm's sweet potatoes & Mercier Orchard's apples with fragrant ginger for a crowd pleasing side dish. Serve it all over farro toasted with fresh rosemary & tossed with Red Earth Organic Farm's chard.
Monday December 5th, 2016
Creamy Shrimp Bisque with parmesan crostini & fresh herbs see more
This dish is the perfect way to keep warm on those long winter nights! Juicy Gulf shrimp are sauteed until perfectly pink & added to a creamy bisque with a hint of bright lemon. Thickened with rice to add flavor & heartiness, top this soup with chopped green onion & serve with toasty parmesan topped crostinis made with The General Muir's bread.
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.
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.
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.
Tangerine Chicken with roasted parmesan broccoli over couscous see more
Roast seasoned broccoli, then toss with parmesan for a cheesy, melty masterpiece. Braise Springer Mountain chicken breasts in a delectable sauce made with fresh tangerines, and serve them over a bed of couscous.
Monday November 28th, 2016
Almond-Crusted Chicken with sweet potato & gruyere gratin & sauteed greens see more
You won't believe how easy it is to make your own gratin! Layer colorful slices of sweet potato with Atlanta Fresh cream, gruyere, fresh rosemary & thyme, then bake until melty & tender. Press an herbed almond crust onto Springer Mountain chicken breasts, then bake to crisp, golden perfection. Serve Red Earth Organic Farm's kale sauteed with lemon on the 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.
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!
Moroccan Beef Meatballs with smashed butternut squash & minted yogurt see more
Everyone at your table is sure to love this fun recipe! Season ground beef with aromatics & mild spices, then form into meatballs & bake. Serve them over a bed of smashed butternut squash, drizzle with minted Atlanta Fresh Greek yogurt, and top it off with Preserving Place's 5-spice apple-ginger chutney.
Monday November 21st, 2016
Thai Salmon Noodle Bowl with shiitake mushrooms & greens in coconut broth see more
Our founder Emily loves switching it up during Thanksgiving week with this fun, Thai-inspired dish! Fill a bowl with rice noodles, then top with baked wild-caught salmon & sauteed Sparta Imperial shiitake mushrooms & Red Earth Organic Farms swiss chard. Pour a fragrant coconut broth with ginger & mild spices over the top!
Rustic Chicken & Chevre Biscuits with butternut squash, kale, mushrooms & thyme see more
Create a comforting stew of Springer Mountain chicken breasts, butternut squash, Orchard Valley button mushrooms, Global Growers' kale, fresh thyme & a splash of white wine. Drop homemade chevre-rosemary buttermilk biscuits made with Caly Road Creamery's goat cheese & Rockhouse Creamery's buttermilk onto the stew then bake to bubbling perfection.
Creamy Tomato Pulled Pork with chickpeas, baked eggs & feta over focaccia see more
This one-pot-wonder makes it easy to please everyone! Simmer Pine Street Market's pulled pork in a tomato sauce with a touch of Atlanta Fresh cream, tender chickpeas, greens & smoky paprika. Place pork & veggies on The General Muir's focaccia, nestle Darby Farms eggs in the middle & bake until toasty. Top with crumbled Caly Road Creamery feta.
Monday November 14th, 2016
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.
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.
Spiced Apple Pork Chops with parmesan polenta & blue-pecan salad see more
Our founder, Emily, can't get enough of these spiced apples, y'all! Top pan-seared Riverview Farms' pork chops with a sweetly spiced apple saute. Serve them next to Riverview Farms' polenta with parmesan & a colorful salad tossed with pecans, blue cheese & a flavorful homemade vinaigrette.
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.
Golden Harvest Squash Pasta with pulled brisket, greens, sage & parmesan see more
Simmer golden butternut squash with aromatics & nutmeg. Toss in some tender, pulled brisket from our friends at Pine Street Market along with some greens & fragrant sage. Add some white wine & a hint of cream for a sauce that's perfect for the season & spoon it over a bed of Storico Fresco's artisanal pasta for a hearty & colorful dinner.
Monday November 7th, 2016
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.
Persimmon Bacon Pizza with red onion, shredded mozzarella & greens see more
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.
Honey-Ale Glazed Chicken with harvest greens, pear & pecan farro see more
Celebrate the harvest season! This dish is packed with autumnal elements! Pan-sear Springer Mountain chicken breasts, then glaze them with a mouthwatering honey mustard glaze made with beer. Toast pecans to bring out all their flavor & toss with tender farro, wilted greens & crisp pear.
5Church's Adobo Chicken with carolina gold rice & broccoli-radish salad see more
Transform your kitchen into 5Church Resaurant with this elevated recipe from Chef Jamie Lynch, who will be a competitor on the next season of Top Chef! Springer Mountain chicken breasts with Chef Jamie's recipe for adobo sauce is made with ginger, tamari, citrus, fresh cilantro & exotic spices. Serve it over a bed of Anson Mills Carolina Gold rice with a side of crunchy broccoli & radish salad.
Monday October 31st, 2016
Bangers & Mash with apple cider sauce & apple-radish slaw see more
Our founder Emily loves the hearty flavors in this take on a British classic! Savory sausage from Pine Street Market is sauteed in a sauce featuring Mercier Orchard's apple cider. Nutmeg-spiced mashed potatoes & a slaw of Rise 'N' Shine radishes & crisp Mercier Orchard's apple make for the perfect sides!
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.
Autumn Chicken Breasts with herbed mushroom sauce & roasted root vegetables see more
Springer Mountain chicken breasts are topped with a sweet tarragon sauce featuring Orchard Valley mushrooms. On the side, colorful Rise N Shine Farm sweet potatoes, carrots & baby turnips are roasted to autumnal perfection.
Hocus Pocus Pork Chops with haunted hash & midnight lentils see more
Turn back now—frightening flavor awaits! Riverview Farms pork chops are dusted with a spooky-good blackening seasoning, pan-seared & topped with a creamy,homemade blue cheese sauce. Roast blood-red beets & bright-orange butternut for a vibrant veggie hash. On the side, enjoy the tantalizing taste of black lentils.
Persimmon Salsa Rockfish with wilted greens, lime quinoa & pepitas see more
We're so excited for the first persimmons of the season! Dice them for a fun & flavorful salsa, the use it to top mild, baked rockfish fillets. Toss greens with fluffy rice & garnish with crunchy pepitas!
Monday October 24th, 2016
Chicken Pot Pie with mushrooms, squash & cheddar-cornbread crust see more
Nothing says comfort like a hearty pot pie! This unique take on a Southern classic features Springer Mountain chicken breasts, butternut squash, Crystal Organics Hakurai turnips & Orchard Valley button mushrooms. Top it with a simply scrumptious cornbread crust featuring local buttermilk & Wright's Dairy Red Hill cheddar cheese, then bake to bubbly, golden glory.
Salmon Thermidor with mushrooms, tarragon, garlic greens & focaccia see more
Bake wild-caught salmon fillets to flaky perfection, then spoon over a light cream thermidor sauce packed with parmesan, fresh tarragon & Orchard Valley's button mushrooms. On the side, serve garlic sauteed greens & The General Muir's flavorful herbed focaccia!
Creamy Butter Chicken with tomato, eggplant, English peas & garlic na'an see more
Cook this takeout staple in the comfort of your own kitchen! Tender Springer Mountain chicken breasts are marinated with warm Indian spices. Sauté Global Growers' eggplant & fresh tomatoes in butter, then simmer with chicken & English peas, stirring in a splash of Sparkman's heavy cream to finish. Warm Classic Pita's handmade na'an drizzled with olive oil & garlic in the oven & serve alongside chicken.
Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo see more
Sauté Rodgers Greens & Roots poblano peppers & diced butternut squash seasoned with smoky cumin. Roll generous portions of sauteed veggies & Pine Street Market's slow-cooked, pulled pork into Los Amigos' flour tortillas & smother with a mouthwatering cilantro & sour cream sauce. Sprinkle with Chihuahua cheese, then bake until browned & bubbly. Top it off with Zocalo's pico de gallo!
Rosemary-Sage Steak with brown butter, chard, white beans & roasted peppers see more
Our founder, Emily, loves this fancy-feeling recipe because it's easy to make, yet elevated to taste! Grass-fed flat iron steaks from Brasstown Beef are pan-seared & basted with fragrant sage & rosemary butter. Reduce white wine with aromatics, then saute white beans, chard & roasted red peppers. Toss veggies with parmesan for even more flavor!
Monday October 17th, 2016
Pecan Gravy Pork Chops with button mushrooms & roasted sweet potatoes see more
Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.
The Farmhouse's Irish Colcannon with sausage, bacon, potatoes & fresh dill see more
Transform your kitchen into The Farmhouse at Serenbe with this comforting & provincial recipe from Chef Thaddeus Barton! His take on a classic Irish colcannon highlights hearty & seasonal ingredients. This dish marries the mouthwatering flavors of applewood smoked bacon, cabbage, potatoes & fresh dill. Serve it with braised Irish sausage from our friends at Pine Street Market!
Stuffed Cajun Chicken with kale caesar salad & smashed potatoes see more
This one's a real crowd pleaser! Stuff Springer Mountain chicken breasts with asiago cheese & roasted red peppers, then season with a mild & flavorful Cajun rub. Bake it until golden on the outside & melted in the middle. Serve chicken alongside smashed Rise N Shine Farm potatoes & kale salad with crisp radishes & homemade caesar dressing.
Creamy Tomato Shrimp with eggplant & cilantro over fluffy white rice see more
Saute juicy wild-caught shrimp with tender eggplant, bright tomatoes & fragrant garlic. Toss it all in a light cream sauce made with Atlanta Fresh heavy cream, a splash of white wine & fresh cilantro. Serve over fluffy white rice to soak up all these amazing flavors!
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.