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Monday October 28th, 2019

Rustic Chicken & Chevre Biscuits with butternut squash, greens, mushrooms & thyme see more

Settle in with this elevated take on a classic, comforting meal. Saute Springer Mountain chicken breasts & butternut squash, Orchard Valley button mushrooms, local greens, fresh thyme. Deglaze with a splash of white wine & chicken stock to make a stew. Drop chevre-rosemary biscuits made with CalyRoad goat cheese & buttermilk from Rock House Creamery onto the stew then bake to bubbling perfection. 

Chicken Biryani & Cauliflower Rice with spiced apple chutney & toasted cashews see more

Enjoy this quick & easy twist on biryani made with riced cauliflower! This healthy rice alternative soaks up all the wonderful flavors of ginger, garlic & Indian spices in this dish. Lightly coat Springer Mountain chicken breasts with rice flour, sweet paprika & garlic, then sear to perfection. Pair with a flavorful homemade chutney of Beech Creek Orchards apple & golden raisins spiced with turmeric, cinnamon, nutmeg & a touch of brown sugar.

KR's Mushroom Fettuccine with sausage, kale, garlic confit, pecorino & rosemary see more

Transform your kitchen into KR Steak Bar with Chef Jessica's elegant pasta dinner that features Pasta Mami's mushroom fettuccine. Brown Riverview Farm's spicy sausage & saute with a mix of cremini & button mushrooms from Orchard Valley, local kale & melt-in-your-mouth garlic confit. Toss everything together along with fresh rosemary, a pat of butter, lemon juice & plenty of pecorino cheese.

Dijon-Herb Salmon with celery-scallion relish & warm potato-arugula salad see more

Bake Blue Circle salmon fillets brushed with a punchy blend of dijon, a pinch of cayenne, fresh tarragon & chives. Toss tender roasted potatoes along with arugula from Crystal Organic Farm in a homemade champagne vinaigrette with fresh herbs. Top off your salmon with a refreshingly crisp relish of sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lime.

Kung Pao Shrimp with sichuan roasted green beans & fresh herbs over rice see more

Prepare to wow with our kung pao that packs a flavorful punch! Stir fry Sea to Table shrimp then toss in a mildly spicy & savory sauce including dried chili peppers, garlic, ginger & honey. Enjoy over rice to soak up some of that sauce & garnish with peanuts, green onion & cilantro. On the side, enjoy tender green beans roasted with a pinch of sichuan pepper & aromatics.

Brisket-Stuffed Baked Potatoes with broccoli & tomato sauce, lettuce salad & sunflower seeds see more

Step up your baked potato game with this cozy dish! Combine tender broccoli florets and Pine Street Market's slow-cooked brisket in a mouthwatering tomato & garlic sauce. Serve it all over fluffy, baked russet potatoes topped with a dollop of sour cream. On the side, enjoy a crisp green salad with radish, carrot & sunflower seeds tossed in a bright honey-mustard vinaigrette.

Pan-Roasted Sausage over kale & sweet potato hash with dates & spiced pecans see more

This flavor-packed, low carb dish is sure to be a new fall favorite! Sear juicy sausage links from White Oak Pastures then roast sweet potatoes with dates & fresh ginger. Create your hash by tossing the sweet potatoes with tender local kale in a lemony vinaigrette including parmesan & honey. Toast pecans with warm spices for a nutty garnish, serving with sliced sausage over top.

Thursday October 24th, 2019

Steak Fajita Bowl with black beans, peppers & tomatoes over cumin rice see more

This satisfying, crowd pleaser of a meal couldn't be any easier. Marinate Pine Street Market sliced steak in a mouthwatering sauce including smoky spices, lime & garlic. Saute local sweet peppers, juicy tomatoes & black beans with some of that flavorful marinade. Serve it all over a bed of cumin-spiced rice & garnish with fresh cilantro. 

KR's Mushroom Fettuccine with sausage, kale, garlic confit, pecorino & rosemary see more

Transform your kitchen into KR Steak Bar with Chef Jessica's elegant pasta dinner that features Pasta Mami's mushroom fettuccine. Brown Riverview Farm's spicy sausage & saute with a mix of cremini & button mushrooms from Orchard Valley, local kale & melt-in-your-mouth garlic confit. Toss everything together along with fresh rosemary, a pat of butter, lemon juice & plenty of pecorino cheese.

Dijon-Herb Salmon with celery-scallion relish & warm potato-arugula salad see more

Bake Blue Circle salmon fillets brushed with a punchy blend of dijon, a pinch of cayenne, fresh tarragon & chives. Toss tender roasted potatoes along with arugula from Crystal Organic Farm in a homemade champagne vinaigrette with fresh herbs. Top off your salmon with a refreshingly crisp relish of sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lime.

Moroccan Beef Meatballs with pearled couscous, crema, tomato, cucumber & harissa see more

You're sure to love these no-fuss, healthy meatballs as much as we do! Form Rock House Farm ground beef into meatballs studded with currants & toasted pine nuts. Pan-sear until browned & juicy, then serve over zesty pearled couscous with cilantro, local cherry tomatoes & thin slices of cucumber. Top it all off with dollops of a cooling coriander-spiced crema.

Chicken-Stuffed Spaghetti Squash with wilted greens, artichokes, parmesan & creamy three cheese blend see more

This ultimate comfort dish is low in carbs but high in flavor! Toss pieces of pan-seared Springer Mountain chicken breasts with artichoke hearts & wilted greens then stir in cream cheese & mozzarella to melt. Combine with tender strands of roasted spaghetti squash, stuff into the squash shell, sprinkle generously with parmesan then broil 'til bubbly & golden. Garnish with fresh parsley & enjoy straight out of your vegetable vessel!

Monday October 21st, 2019

Steak Fajita Bowl with black beans, peppers & tomatoes over cumin rice see more

This satisfying, crowd pleaser of a meal couldn't be any easier. Marinate Pine Street Market sliced steak in a mouthwatering sauce including smoky spices, lime & garlic. Saute local sweet peppers, juicy tomatoes & black beans with some of that flavorful marinade. Serve it all over a bed of cumin-spiced rice & garnish with fresh cilantro. 

KR's Mushroom Fettuccine with sausage, kale, garlic confit, pecorino & rosemary see more

Transform your kitchen into KR Steak Bar with Chef Jessica's elegant pasta dinner that features Pasta Mami's mushroom fettuccine. Brown Riverview Farm's spicy sausage & saute with a mix of cremini & button mushrooms from Orchard Valley, local kale & melt-in-your-mouth garlic confit. Toss everything together along with fresh rosemary, a pat of butter, lemon juice & plenty of pecorino cheese.

Korean Beef & Shiitakes with marinated bok choy, fried egg & gochujang dressing see more

You'll love the harmony of flavors in this effortlessly satisfying meal. Combine sauteed shiitakes from Ellijay Mushrooms with Pine Street Market's brisket simmered in beef broth. Pair with tender bok choy marinated in a tangy & sweet, homemade gochujang dressing. Enjoy it all over a bowl of rice topped with a fried Rise 'N Shine egg & garnish with a drizzle of your dressing, sliced green onion & a squeeze of lime.

Chicken Marsala & Angel Hair with wild mushroom blend & lemon-dressed arugula see more

We love this classic recipe from Chef Mary Moore, owner of Atlanta's premier cooking school & gourmet store, Cook's Warehouse. Saute a mix of Orchard Valley cremini & button mushrooms & shiitakes from Ellijay Mushrooms with shallots & garlic. Deglaze with marsala wine & chicken stock then swirl in a splash of cream for a flavorful sauce to coat pan-seared Springer Mountain chicken breasts. Toss delicate angel hair pasta with parmesan & enjoy an arugula salad lightly dressed with lemon vinaigrette on the side.

Dijon-Herb Salmon with celery-scallion relish & warm potato-arugula salad see more

Bake Blue Circle salmon fillets brushed with a punchy blend of dijon, a pinch of cayenne, fresh tarragon & chives. Toss tender roasted potatoes along with arugula from Crystal Organic Farm in a homemade champagne vinaigrette with fresh herbs. Top off your salmon with a refreshingly crisp relish of sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lime.

Moroccan Beef Meatballs with pearled couscous, crema, tomato, cucumber & harissa see more

You're sure to love these no-fuss, healthy meatballs as much as we do! Form Rock House Farm ground beef into meatballs studded with currants & toasted pine nuts. Pan-sear until browned & juicy, then serve over zesty pearled couscous with cilantro, local cherry tomatoes & thin slices of cucumber. Top it all off with dollops of a cooling coriander-spiced crema.

Chicken-Stuffed Spaghetti Squash with wilted greens, artichokes, parmesan & creamy three cheese blend see more

This ultimate comfort dish is low in carbs but high in flavor! Toss pieces of pan-seared Springer Mountain chicken breasts with artichoke hearts & wilted greens then stir in cream cheese & mozzarella to melt. Combine with tender strands of roasted spaghetti squash, stuff into the squash shell, sprinkle generously with parmesan then broil 'til bubbly & golden. Garnish with fresh parsley & enjoy straight out of your vegetable vessel!

Thursday October 17th, 2019

Rosemary Pork Chops with maple-mustard sauce & cider-glazed roasted veggies see more

Revel in the colors of fall on a plate with this seasonal medley of sweet potatoes, turnips & beets! Toss them in an apple cider glaze with a touch of brown sugar & roast to sweet perfection. Rub Riverview Farms pork chops with rosemary & our own spice blend including cumin & coriander, then pan-sear to juicy perfection. Drizzle them with a delectable maple & dijon mustard sauce with a hint of bright lime juice to finish.

Korean Beef & Shiitakes with marinated bok choy, fried egg & gochujang dressing see more

You'll love the harmony of flavors in this effortlessly satisfying meal. Combine sauteed shiitakes from Ellijay Mushrooms with Pine Street Market's brisket simmered in beef broth. Pair with tender bok choy marinated in a tangy & sweet, homemade gochujang dressing. Enjoy it all over a bowl of rice topped with a fried Rise 'N Shine egg & garnish with a drizzle of your dressing, sliced green onion & a squeeze of lime.

AIX's Provencal Herbed Chicken with rose gastrique & warm farro salad with butternut see more

This week, transform your kitchen into AIX, a taste of southern France in West Midtown, with Chef Nick's Provencal recipe with a Southern twist. Pan-sear chicken thighs rubbed with fragrant herbs de provence. Serve over a warm salad of farro, roasted butternut squash, local greens & pistachios tossed in a lemony vinaigrette. Finish it all off with a drizzle of an elegant gastrique made with rose wine & thyme.

New Orleans Creole Shrimp over dirty cauliflower rice with ground pork & wilted greens see more

Our healthier take on this Creole staple is packed with punchy flavors & swaps out white rice for cauliflower rice. Saute Rock House Farm ground pork with the "Holy Trinity" (bell pepper, celery & onion), then add Creole-spiced cauliflower rice & local greens. Braise juicy Gulf shrimp from Sea to Table in a flavorful & buttery pan sauce, then serve over your dirty rice. 

Chicken Marsala & Angel Hair with wild mushroom blend & lemon-dressed arugula see more

We love this classic recipe from Chef Mary Moore, owner of Atlanta's premier cooking school & gourmet store, Cook's Warehouse. Saute a mix of Orchard Valley cremini & button mushrooms & shiitakes from Ellijay Mushrooms with shallots & garlic. Deglaze with marsala wine & chicken stock then swirl in a splash of cream for a flavorful sauce to coat pan-seared Springer Mountain chicken breasts. Toss delicate angel hair pasta with parmesan & enjoy an arugula salad lightly dressed with lemon vinaigrette on the side.

Monday October 14th, 2019

Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo see more

These veggie-packed enchiladas are sure to become a new weeknight favorite! Sauteed poblano peppers & diced butternut squash spiced with smoky cumin are stuffed into flour tortillas along with Pine Street Market's tender pulled pork. Smother them with a mouthwatering cilantro & sour cream sauce, sprinkle with shredded Chihuahua cheese & bake until browned & bubbly. Top it all off with a scoop of Zocalo's mild pico de gallo.

Rosemary Pork Chops with maple-mustard sauce & cider-glazed roasted veggies see more

Revel in the colors of fall on a plate with this seasonal medley of sweet potatoes, turnips & beets! Toss them in an apple cider glaze with a touch of brown sugar & roast to sweet perfection. Rub Riverview Farms pork chops with rosemary & our own spice blend including cumin & coriander, then pan-sear to juicy perfection. Drizzle them with a delectable maple & dijon mustard sauce with a hint of bright lime juice to finish.

Oven-Fried Chicken Katsu with ginger-garlic broccoli & herbed sesame rice see more

Try our wholesome & more hands-off take on chicken katsu that's cooked in the oven instead of fried. Coat Springer Mountain chicken breasts in a panko breading then bake to crispy goodness. Saute tender broccoli florets with aromatics, then warm up a sweet & savory katsu sauce to drizzle generously over your chicken. On the side, enjoy fragrant sesame rice tossed with a refreshing mix of herbs.

Korean Beef & Shiitakes with marinated bok choy, fried egg & gochujang dressing see more

You'll love the harmony of flavors in this effortlessly satisfying meal. Combine sauteed shiitakes from Ellijay Mushrooms with Pine Street Market's brisket simmered in beef broth. Pair with tender bok choy marinated in a tangy & sweet, homemade gochujang dressing. Enjoy it all over a bowl of rice topped with a fried Rise 'N Shine egg & garnish with a drizzle of your dressing, sliced green onion & a squeeze of lime.

AIX's Provencal Herbed Chicken with rose gastrique & warm farro salad with butternut see more

This week, transform your kitchen into AIX, a taste of southern France in West Midtown, with Chef Nick's Provencal recipe with a Southern twist. Pan-sear chicken thighs rubbed with fragrant herbs de provence. Serve over a warm salad of farro, roasted butternut squash, local greens & pistachios tossed in a lemony vinaigrette. Finish it all off with a drizzle of an elegant gastrique made with rose wine & thyme.

New Orleans Creole Shrimp over dirty cauliflower rice with ground pork & wilted greens see more

Our healthier take on this Creole staple is packed with punchy flavors & swaps out white rice for cauliflower rice. Saute Rock House Farm ground pork with the "Holy Trinity" (bell pepper, celery & onion), then add Creole-spiced cauliflower rice & local greens. Braise juicy Gulf shrimp from Sea to Table in a flavorful & buttery pan sauce, then serve over your dirty rice. 

Chicken Marsala & Angel Hair with wild mushroom blend & lemon-dressed arugula see more

We love this classic recipe from Chef Mary Moore, owner of Atlanta's premier cooking school & gourmet store, Cook's Warehouse. Saute a mix of Orchard Valley cremini & button mushrooms & shiitakes from Ellijay Mushrooms with shallots & garlic. Deglaze with marsala wine & chicken stock then swirl in a splash of cream for a flavorful sauce to coat pan-seared Springer Mountain chicken breasts. Toss delicate angel hair pasta with parmesan & enjoy an arugula salad lightly dressed with lemon vinaigrette on the side.

Thursday October 10th, 2019

Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo see more

These veggie-packed enchiladas are sure to become a new weeknight favorite! Sauteed poblano peppers & diced butternut squash spiced with smoky cumin are stuffed into flour tortillas along with Pine Street Market's tender pulled pork. Smother them with a mouthwatering cilantro & sour cream sauce, sprinkle with shredded Chihuahua cheese & bake until browned & bubbly. Top it all off with a scoop of Zocalo's mild pico de gallo.

Lemon Chicken Cassoulet with cherry tomatoes, chorizo, greens & cannellini beans see more

Add some zing & zest to cassoulet with our rendition that's one of Emily's favorite healthy, comforting meals! Top Springer Mountain chicken with sliced lemon, surround with garlicky tomatoes & roast until golden & caramelized. Saute cannellini beans with Riverview Farms' mild chorizo, Crystal Organic Farm's arugula a splash of white wine & fresh herbs, then top with sliced chicken to complete your elegant dish.

Jamaican Redfish Escovitch with roasted potatoes, carrots, sweet peppers & fresh herbs see more

Find out why this fun dish got rave reviews from our test kitchen! Pan-sear tender Acadian redfish from Sea to Table, then sautee a colorful mix of carrots & sweet peppers from Crystal Organic Farm. Simmer veggies in Jamaican-style sauce that's a perfect balance of sweet, spicy & tart with serrano pepper, thyme & sage. Cover fish with your escovitch sauce, garnish with a sprinkle of fresh cilantro & enjoy roasted potatoes on the side.

Coffee-Rubbed Sirloin Steak over wild rice with spinach, pear & blue cheese salad see more

Don't lose sleep over what to cook this week--this delicious meal is unbelievably easy! Rub Painted Hills sirloin steaks with a robust seasoning of coffee from our neighbors Cloudland Coffee combined with a touch of brown sugar & chili spice. Toss together a green salad with Reece Orchard pear slices & cranberries in a maple-cider vinaigrette, then finish with a scattering of crumbled blue cheese. Serve alongside hearty wild rice cooked with fragrant thyme sprigs.

Oven-Fried Chicken Katsu with ginger-garlic broccoli & herbed sesame rice see more

Try our wholesome & more hands-off take on chicken katsu that's cooked in the oven instead of fried. Coat Springer Mountain chicken breasts in a panko breading then bake to crispy goodness. Saute tender broccoli florets with aromatics, then warm up a sweet & savory katsu sauce to drizzle generously over your chicken. On the side, enjoy fragrant sesame rice tossed with a refreshing mix of herbs.

Monday October 7th, 2019

Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo see more

These veggie-packed enchiladas are sure to become a new weeknight favorite! Sauteed poblano peppers & diced butternut squash spiced with smoky cumin are stuffed into flour tortillas along with Pine Street Market's tender pulled pork. Smother them with a mouthwatering cilantro & sour cream sauce, sprinkle with shredded Chihuahua cheese & bake until browned & bubbly. Top it all off with a scoop of Zocalo's mild pico de gallo.

Coconut Shrimp Cakes with homemade peanut dressing, slaw & miso-lime rice see more

You won't be able to get enough of these flavor-packed shrimp cakes that are so simple to make! Lightly pan-fry patties of wild-caught Gulf shrimp, crisp panko breadcrumbs & a splash of coconut milk, then serve over zesty miso rice. On the side, throw together a colorful slaw of purple cabbage, local cucumber, radish, cilantro & mint with a creamy dressing made with peanut butter & a touch of sriracha.

Lemon Chicken Cassoulet with cherry tomatoes, chorizo, greens & cannellini beans see more

Add some zing & zest to cassoulet with our rendition that's one of Emily's favorite healthy, comforting meals! Top Springer Mountain chicken with sliced lemon, surround with garlicky tomatoes & roast until golden & caramelized. Saute cannellini beans with Riverview Farms' mild chorizo, Crystal Organic Farm's arugula a splash of white wine & fresh herbs, then top with sliced chicken to complete your elegant dish.

Homemade Chicken Pho with rice noodles, bok choy, bean sprouts, sriracha & herbs see more

There's nothing quite like a comforting bowl of pho topped with the freshest of garnishes. Now you can enjoy one in your own kitchen! Simmer chicken broth with aromatics, then ladle over thin slices of Springer Mountain chicken breast & rice noodles. Top it off with sliced jalapeno, crunchy bean sprouts & baby bok choy. Garnish with lime, sriracha & cool sprigs of mint & cilantro.

Jamaican Redfish Escovitch with roasted potatoes, carrots, sweet peppers & fresh herbs see more

Find out why this fun dish got rave reviews from our test kitchen! Pan-sear tender Acadian redfish from Sea to Table, then sautee a colorful mix of carrots & sweet peppers from Crystal Organic Farm. Simmer veggies in Jamaican-style sauce that's a perfect balance of sweet, spicy & tart with serrano pepper, thyme & sage. Cover fish with your escovitch sauce, garnish with a sprinkle of fresh cilantro & enjoy roasted potatoes on the side.

Coffee-Rubbed Sirloin Steak over wild rice with spinach, pear & blue cheese salad see more

Don't lose sleep over what to cook this week--this delicious meal is unbelievably easy! Rub Painted Hills sirloin steaks with a robust seasoning of coffee from our neighbors Cloudland Coffee combined with a touch of brown sugar & chili spice. Toss together a green salad with Reece Orchard pear slices & cranberries in a maple-cider vinaigrette, then finish with a scattering of crumbled blue cheese. Serve alongside hearty wild rice cooked with fragrant thyme sprigs.

Oven-Fried Chicken Katsu with ginger-garlic broccoli & herbed sesame rice see more

Try our wholesome & more hands-off take on chicken katsu that's cooked in the oven instead of fried. Coat Springer Mountain chicken breasts in a panko breading then bake to crispy goodness. Saute tender broccoli florets with aromatics, then warm up a sweet & savory katsu sauce to drizzle generously over your chicken. On the side, enjoy fragrant sesame rice tossed with a refreshing mix of herbs.

Thursday October 3rd, 2019

Coconut Shrimp Cakes with homemade peanut dressing, slaw & miso-lime rice see more

You won't be able to get enough of these flavor-packed shrimp cakes that are so simple to make! Lightly pan-fry patties of wild-caught Gulf shrimp, crisp panko breadcrumbs & a splash of coconut milk, then serve over zesty miso rice. On the side, throw together a colorful slaw of purple cabbage, local cucumber, radish, cilantro & mint with a creamy dressing made with peanut butter & a touch of sriracha.

Cider Chicken Quinoa Bowl with apple cider sauce, roasted apple, green beans & pepitas see more

This hearty & healthy dish is one of our founder Emily's favorite ways to get into the autumn spirit! Springer Mountain chicken breasts rubbed with dijon mustard simmer in a savory-sweet white wine sauce made with apple cider. Serve it all over a bed of toasted quinoa tossed with roasted Beech Creek Orchards apples & green beans. Garnish with fresh tarragon & a scattering of cardamom-spiced pepitas. 

Sausage & Sage Orecchiette with butternut squash & apple-arugula salad see more

Cook adorable orecchiette ("little ears"!) pasta to al dente perfection, then combine with crumbled Riverview Farms mild Italian sausage, pan-roasted butternut squash & fragrant sauteed sage. On the side, serve a refreshing salad of Beech Creek Orchards apples, Crystal Organic Farm arugula & toasted pecans tossed in a homemade honey vinaigrette. Garnish everything with a sprinkle of parmesan. 

Homemade Chicken Pho with rice noodles, bok choy, bean sprouts, sriracha & herbs see more

There's nothing quite like a comforting bowl of pho topped with the freshest of garnishes. Now you can enjoy one in your own kitchen! Simmer chicken broth with aromatics, then ladle over thin slices of Springer Mountain chicken breast & rice noodles. Top it off with sliced jalapeno, crunchy bean sprouts & baby bok choy. Garnish with lime, sriracha & cool sprigs of mint & cilantro.

Pork Schnitzel with warm broccoli-pear salad with pecans & cranberries see more

Our team loves this recipe hot out of the test kitchen that makes schnitzel a snap from start to finish! Coat pounded Riverview Farms pork chops in smoky seasoning with a panko crust, then pan-fry to crispy perfection. On the side, enjoy roasted broccoli & sweet potatoes tossed with local pears, dried cranberries & pecans in a light, creamy dressing with fresh parsley.

Monday September 30th, 2019

Coconut Shrimp Cakes with homemade peanut dressing, slaw & miso-lime rice see more

You won't be able to get enough of these flavor-packed shrimp cakes that are so simple to make! Lightly pan-fry patties of wild-caught Gulf shrimp, crisp panko breadcrumbs & a splash of coconut milk, then serve over zesty miso rice. On the side, throw together a colorful slaw of purple cabbage, local cucumber, radish, cilantro & mint with a creamy dressing made with peanut butter & a touch of sriracha.

Cider Chicken Quinoa Bowl with apple cider sauce, roasted apple, green beans & pepitas see more

This hearty & healthy dish is one of our founder Emily's favorite ways to get into the autumn spirit! Springer Mountain chicken breasts rubbed with dijon mustard simmer in a savory-sweet white wine sauce made with apple cider. Serve it all over a bed of toasted quinoa tossed with roasted Beech Creek Orchards apples & green beans. Garnish with fresh tarragon & a scattering of cardamom-spiced pepitas. 

Sausage & Sage Orecchiette with butternut squash & apple-arugula salad see more

Cook adorable orecchiette ("little ears"!) pasta to al dente perfection, then combine with crumbled Riverview Farms mild Italian sausage, pan-roasted butternut squash & fragrant sauteed sage. On the side, serve a refreshing salad of Beech Creek Orchards apples, Crystal Organic Farm arugula & toasted pecans tossed in a homemade honey vinaigrette. Garnish everything with a sprinkle of parmesan. 

Homemade Chicken Pho with rice noodles, bok choy, bean sprouts, sriracha & herbs see more

There's nothing quite like a comforting bowl of pho topped with the freshest of garnishes. Now you can enjoy one in your own kitchen! Simmer chicken broth with aromatics, then ladle over thin slices of Springer Mountain chicken breast & rice noodles. Top it off with sliced jalapeno, crunchy bean sprouts & baby bok choy. Garnish with lime, sriracha & cool sprigs of mint & cilantro.

Arnette's Steak Chimichurri with roasted shiitakes, sweet potatoes & cherry tomatoes see more

Transform your kitchen into Brookhaven's best-kept secret, Arnette's Chop Shop! Chef Stephen's recipe features his housemade, barrel-aged Worcestershire sauce over pan-seared Painted Hills sirloin. Whip up an herbaceous homemade chimichurri with shallots & lime to top your steak. On the side, enjoy a roasted medley of shiitake mushrooms, sweet potatoes & Signal Mountain cherry tomatoes.

Tempura Fish Tacos with sesame-honey cabbage slaw & yum yum sauce see more

Coat Sea to Table redfish in a light tempura batter & pan-fry to perfection. Nestle into warm flour tortillas & drizzle with creamy yum yum sauce with a kick of sriracha. Toss together a refreshing slaw of cabbage, sweet pepper & carrots with a honey-sweetened lime & sesame oil vinaigrette to top your tacos & enjoy on the side. 

Pork Schnitzel with warm broccoli-pear salad with pecans & cranberries see more

Our team loves this recipe hot out of the test kitchen that makes schnitzel a snap from start to finish! Coat pounded Riverview Farms pork chops in smoky seasoning with a panko crust, then pan-fry to crispy perfection. On the side, enjoy roasted broccoli & sweet potatoes tossed with local pears, dried cranberries & pecans in a light, creamy dressing with fresh parsley.

Thursday September 26th, 2019

Smoked Salt Pork Chops with Tomato Jam & Arugula Potato Salad see more

This flavor-packed meal was a huge hit in the test kitchen & is sure to be a new favorite at your table! Riverview Farms pork chops are rubbed with alderwood smoked sea salt then smothered in a homemade jam made with Signal Mountain Farm cherry tomatoes. On the side, enjoy a lighter take on potato salad with dill, parsley & Crystal Organic Farm's peppery arugula.

Gouda Stuffed Chicken with spiced pear sauce, wilted greens & farro see more

Impress your dinner date with this restaurant-worthy dish without leaving the house! Stuff Springer Mountain chicken breasts with smoked gouda that'll turn into ooey gooey goodness in the oven. Balance the sweetness of Asian pears from Reece Orchards with apple cider vinger & warm spices for an elegant sauce to complement your chicken. On the side, toss tender farro with greens & bright lemon.

Chicken Paprikash with mushrooms & spinach over cheesy baked polenta see more

Settle in with this comforting Hungarian classic made G&G-style with the addition of Pine Street Market's smoky pulled chicken. Saute Orchard Valley cremini mushrooms then simmer along with the chicken & spinach in a vibrant tomato sauce with plenty of paprika, bright lemon & a splash of cream. Serve over a bed of creamy Riverview Farms polenta baked with Rock House Creamery cheddar cheese curds & thyme.

Arnette's Steak Chimichurri with roasted shiitakes, sweet potatoes & cherry tomatoes see more

Transform your kitchen into Brookhaven's best-kept secret, Arnette's Chop Shop! Chef Stephen's recipe features his housemade, barrel-aged Worcestershire sauce over pan-seared Painted Hills sirloin. Whip up an herbaceous homemade chimichurri with shallots & lime to top your steak. On the side, enjoy a roasted medley of shiitake mushrooms, sweet potatoes & Signal Mountain cherry tomatoes.

Tempura Fish Tacos with sesame-honey cabbage slaw & yum yum sauce see more

Coat Sea to Table redfish in a light tempura batter & pan-fry to perfection. Nestle into warm flour tortillas & drizzle with creamy yum yum sauce with a kick of sriracha. Toss together a refreshing slaw of cabbage, sweet pepper & carrots with a honey-sweetened lime & sesame oil vinaigrette to top your tacos & enjoy on the side.