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Monday March 20th, 2017

Balsamic Glazed Chicken with strawberry jalapeno salsa, basmati rice & pistachios see more

Our founder Emily loves to celebrate the return of spring with this savory dish featuring some of the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries, scallions & jalapeño peppers. Serve it all over fluffy cardamom-scented yellow rice & garnish with pistachios.

Chicken Croquettes over strawberry-farro salad with green goddess dressing see more

Form ground White Oak Pastures' chicken into juicy croquettes with a bright hint of ginger, then pan-fry until golden brown. Serve them over a bed of hearty farro tossed with fresh Crystal Organic Farm greens, crunchy Stone Mountain Pecan Company pecans & Wish Farm strawberries! Drizzle with homemade creamy green goddess dressing with fresh herbs, a touch of lemon & honey from Sweetwater Creek Honey Farm. 

Lemon-Dill Roasted Chicken with creamy mushroom & leek sauce over toasted farro see more

The vibrant spring flavors in this dish are sure to tempt your tastebuds. Springer Mountain chicken breasts are roasted with verdant sprigs of dill & bright lemon slices. Generously top chicken with a mouthwatering, creamy sauce of local spring leeks, Orchard Valley button mushrooms & silky creme fraiche. Serve over a bed of farro toasted with aromatics & tossed with wilted Swiss Chard. 

Herb-Crusted Steak with Emily G's tomato jam & warm potato-frisee salad see more

We are big fans of Emily G's jams! Pan-sear steaks crusted with herbs de Provence, then top them with warmed tomato jam for a flavor-packed entree! Serve alongside lightly dressed dill-potato salad with a touch of paprika, crisp frisee & sliced red onion.

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

The whole team at G&G loves this recipe for easy steamed buns stuffed with succulent pulled pork from Pine Street Market that's sauced with a blend of Asian flavors. Top with a crisp carrot & red cabbage slaw dressed with a fresh ginger vinaigrette. Roast broccoli & local spring radishes with a gochujang glaze sweetened with a touch of honey, topping with black sesame seeds & sliced green onion to finish it off.

Monday March 13th, 2017

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!

Guinness & Beef Pie with potatoes & herbed cheddar biscuit crust see more

An oft repeated Irish proverb states, "Laughter is brightest where food is best." This isle-inspired pie certainly aims to please with pastured ground beef, potatoes, fresh thyme & Guinness.  On top, enjoy a Wright's Dairy Red Hill cheddar & rosemary drop-biscuit crust. Sláinte!

Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more

Stir fry cubes of tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, bok choy & green onions in a mouthwatering sweet & spicy sauce. A sprinkle of crumbled, dried arbol chili gives this dish just the right amount of heat. Serve over a bed of fluffy jasmine rice.

Oven-Fried Fish Tacos with chipotle crema, slaw & cumin sweet potatoes see more

Take your Taco Tuesday up a notch! Wild-caught cod fillets are lighly breaded in cornmeal & baked for a healthier alternative to frying. Cut the fish into strips & pile into soft flour tortillas with crisp cilantro-lime slaw. Top it all off with a dollop of chipotle crema made with Atlanta Fresh Greek yogurt, and serve smoky cumin baked sweet potato fries on the side.

Tuscan Shrimp Linguine with greens, capers & herbed ricotta with basil oil see more

Toss pan-seared, wild-caught Gulf shrimp & al dente linguini in a mouthwatering sauce of aromatic vegetables, diced tomatoes, capers, Swiss chard from Crystal Organics, parsley & a touch of white wine. Top it all off with a dollop of herbed ricotta with parmesan, basil oil from Splash of Olive & fresh parsley.

Monday March 6th, 2017

Korean Kimchi Chicken with carrots & Asian greens over ginger rice see more

Now is the perfect time to try this dish with Taiyo's locally crafted kimchi made specially for G&G home chefs! Spicy kimchi, flavorful carrots & Asian greens come together in a mouthwatering sauce to top Springer Mountain chicken breasts. Serve it all over delicately flavored ginger rice for a dish that's sure to keep you warm 'til spring!

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

Trout Mozambique with golden coconut sauce & peppers over brown rice see more

Pan-seared North Carolina trout fillets are simmered in creamy coconut milk spiced with coriander, cumin & tomato, a.k.a. Emily's new favorite sauce! Throw in colorful sweet peppers from Crystal Organic Farm along with just enough jalapeno for a kick. All you need to complete your saucy trout is a squeeze of fresh lime juice & cilantro, then enjoy over a bed of hearty & healthy brown rice.

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. 

Pork Chops & Leek Cream Sauce with button mushrooms & rosemary-parmesan potatoes see more

Smother pan-seared Riverview Farms pork chops with a delicious sauce featuring Southern Swiss heavy cream, spring leeks, Orchard Valley button mushrooms & a touch of white wine. On the side, enjoy tender roasted potatoes tossed with fresh garlic, rosemary & parmesan.

Monday February 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.

Pomegranate Glazed Duck with rosemary-roasted butternut, Swiss chard & pecans see more

Be impressed by your cooking prowess with this simply exquisite recipe! Pan sear tender Magret duck breasts & coat them with mouthwatering glaze of pomegranate juice & balsamic vinegar. Roast sweet butternut squash with fennel, fresh rosemary & red onion. Toss with Crystal Organic Farm Swiss chard & Stone Mountain Pecan company pecans for an irresistible side dish!

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.

West Egg's Shrimp & Grits with andouille, sauteed greens & poached eggs see more

Transform your kitchen into West Egg Cafe! Chef Andrew's recipe won at Jekyll Island Shrimp & Grits Festival last year! Saute Gulf shrimp & Pinestreet Market's andouille sausage with a touch of white wine, then serve over a bed of Riverview Farm's grits simmered with Atlanta Fresh's cream. Top it all off with a poached White Oak Pasture's egg & a sprinkle of verdant chives.

Bacon Jam Chicken Burger with caramelized onion, chevre & sweet potatoes see more

Mix White Oak Pastures' ground chicken with Pine Street Market's lip-smacking bacon jam for a combo that just can't be beat! Serve your burgers on The General Muir's brioche buns & top them with caramelized onions & herbed Caly Road Creamery chevre. On the side, enjoy roasted sweet potatoes!

Monday February 20th, 2017

Pulled Pork Arepas with queso fresco, bbq spice rub & tangy kale slaw see more

You definitely won't want to miss our take on this South American staple! Tender pulled pork from our friends at Pine Street Market & creamy queso fresco fill these homemade maize flour arepas with deliciousness. Top it off with a crisp slaw of local kale, shredded veggies, cilantro & jalapeno, then a dollop of cool sour cream to garnish.

Thai Coconut Chicken Kebabs with mushrooms, zucchini & ginger-lime dipping sauce see more

This Thai-inspired recipe is packed with tons of flavor to lure even the pickiest eaters. Marinate Springer Mountain chicken breasts in a mélange of spices, tamari & coconut milk, then get everyone in on the fun of skewering them with Orchard Valley button mushrooms, Watsonia zucchini & onions. Enjoy skewers over creamy coconut rice along with a vibrant ginger-lime sauce. 

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. 

Spice-Rubbed Salmon with beet & sweet potato gratin & lemon crema see more

With this elegant bistro classic, you'll feel like you went out to eat when you actually stayed in! Salmon fillets are seasoned with a flavorful blend of smoky spices & baked. On the side enjoy a colorful gratin with vibrant beets & bright sweet potatoes topped with a light cream sauce & a crisp panko crust. Top it all off with a lemon crema made with Atlanta Fresh's Greek yogurt and a sprinkle of Red Earth Organic Farm's micro greens. 

Chicken & Bacon Vinaigrette with spring leeks over creamy herb-smashed potatoes see more

We love leeks! Springer Mountain chicken breasts are are pan-seared in bacon-y goodness, then simmered with locally grown leeks. Smash tender red potatoes with a touch of heavy cream, parsley & dill. Bring it all together with a mouthwatering homemade vinaigrette featuring Pine Street Market's bacon, grainy mustard & fresh garlic. 

Monday February 13th, 2017

Heart-Shaped Stuffed Pasta in sage-butter sauce with balsamic salad & cherries see more

Our friends at Storico Fresco have carefully crafted this heart-shaped, cheese-stuffed pasta! Cook until perfectly al dente, and toss in a browned butter sage sauce. Serve it next to a crisp salad with dried cherries, sliced radishes & a homemade vinaigrette featuring fresh rosemary & Splash of Olive's lavender balsamic for a meal that's sure to impress your sweetie this Valentine's Day! 

Blue Ribbon Baked Chicken with rosemary ham, gruyere, balsamic asparagus & grits see more

You & yours will love this take on classic chicken cordon bleu! Bake tender Springer Mountain chicken breasts topped with glorious, melty gruyere, The Spotted Trotter's rosemary ham & a light dusting of herbed breading. Drizzle Watsonia Farm asparagus spears with olive oil & white balsamic, then serve it all over a bed of Riverview Farms grits.

Black & Blue Steak with wilted winter green-apple salad & steakhouse dinner rolls see more

Roses are red, blue cheese is blue, and grass-fed beef steaks make a great meal for two! Smother blackened Georgia Grown steaks with an indulgent blue cheese sauce featuring Atlanta Fresh's heavy cream. Toss wilted winter greens like frisee & escarole with crisp apples & crunchy pecans in a homemade honey vinaigrette, and serve warmed dinner rolls from The General Muir on the side. 

Korean Chicken Meatballs with sweet & sour beet sauce over sesame-veggie rice see more

Take a culinary vacation this week with this Korean-inspired recipe! Our founder Emily loves making these flavor-packed meatballs with White Oak Pastures chicken & fresh ginger. Whip up a brightly hued beet sauce with a savory pan-asian flair. Serve it all over a bed of sesame rice tossed with carrots & Swiss chard, then garnish with Rodger's Greens & Roots spring scallions & sesame seeds.

Cupid's Cod Cacciatore with greens, tomatoes, kalamata olives & lentil-rice pilaf see more

Spice things up in the kitchen with this twist on an Italian classic! Pan-sear wild-caught Pacific Cod fillets, then simmer them in a mouthwatering tomato sauce that's bursting with the flavors of kalamata olives, bright citrus, white wine & Mediterranean seasonings. Serve your fish over a bed of lentil & rice pilaf to soak up all the goodness!

Monday February 6th, 2017

Woodland Chicken with tomato cream sauce & mushrooms over polenta see more

Our take on a French classic, Chicken Chasseur, you'll love this mouthwatering dish! Tender Springer Mountain chicken breasts are simmered in a light tomato cream sauce with Orchard Valley's button mushrooms & delicate greens. Serve over a bed of creamy Riverview Farms' polenta with parmesan.

 

Game Day Bread Bowl Chili with grass-fed beef, peppers & smoked gouda cheese see more

This week we're putting the bowl in Super Bowl--with this delicious bread bowl chili in H&F boules! Boasting one whole pound of White Oak Pasture's grass-fed ground beef, this bean-less chili is the perfect defense against hunger! Cheer on the Falcons, and rise up in the kitchen to make quick work of this dish packed with sweet peppers, jalapenos, smoky chipotle & our secret ingredient-peanut butter! Top it off with melty smoked gouda, and win big at the dinner table this week!

Blackened Salmon Risotto with parmesan, fontina & orange-fennel slaw see more

Our Food Truck Takeover wraps up with this brilliant recipe from Chef Patti at Tasting Maine! If you think food truck grub can't be fancy, then let this dish set you straight! Season wild-caught salmon fillets with a mild blackening spice & pan-sear. Serve them over creamy parmesan & fontina risotto, then top it off with an elegant slaw featuring delicate fennel, pecans, microgreens & juicy orange segments.

Apple Roasted Pork Chops with sweet potato mash & hot browned butter see more

There's a reason that this dish is Emily's Pick! Season Riverview Farm's pork chops with a smoky-sweet spice blend, and toss them with savory, seasoned apples & sliced red onion on a sheet pan. Bake until tender & juicy, then serve over a hearty helping of mashed sweet potatoes topped with a drizzle of homemade, hot browned butter for a one-of-a-kind flavor combo!

Thai Shrimp Noodle Bowl with bok choy, mushrooms, fresh herbs & lime see more

Saute wild-caught gulf shrimp, crisp bok choy, Orchard Valley Button mushrooms, garlic & green onions. Toss your shrimp & veggies with tender rice noodles & fresh herbs in a mouthwatering Thai-inspired sauce. Garnish with a bright hint of lime, refreshing mint & cilantro.

Monday January 30th, 2017

Trout Amandine with Swiss chard salsa & herb-roasted potato medley see more

Trout fillets from Kathleen's Catch are seasoned and pan-seared, then finished with a light butter sauce with sliced almonds & a bright squeeze of lemon. Top it off with a fun, Mediterranean-inspired salsa of local Swiss chard, red onion, capers & a splash of champagne vinegar. Toss sweet potatoes & red potatoes with fresh garlic & thyme, then roast to flavorful perfection.

Arugula Pesto Chicken with pecans & roasted butternut over creamy lemon orzo see more

Find out why this dish is a G&G classic! Whip up a flavor-packed, homemade pesto with Crystal Organic Farm's arugula & Georgia pecans then smother onto pan-seared Springer Mountain chicken breasts. On the side, enjoy al dente orzo combined with tangy CalyRoad Creamery goat cheese, honey-roasted butternut squash & a finishing touch of lemon zest.

Korean-Style Pork with broccoli, mushrooms & carrots over rice 'juk' see more

Juk, or rice porridge, is a classic comfort food in many Asian traditions and poised to be the next ramen. Like your favorite bowl of chicken noodle, this dish is sure to cure what ails you! Pine Street Market is supplying some thinly sliced Riverview Farms pork to soak up a delicious sauce of fresh lime juice, chili sauce, soy sauce & sesame oil. Top your yummy bowl of juk with pork, mushrooms, carrots & broccoli. 

Savory Chicken Crepes with mushrooms, ricotta, parmesan & lemon-herb salad see more

These savory crepes have us feeling transported to France! February 2nd also happens to be Le Jour des Crêpes (National Crepe Day). We've made it easy for you to make your own crepes to fill with Orchard Valley's mushrooms, Springer Mountain chicken breasts, parmesan & ricotta. On the side, enjoy a light & refreshing salad with fresh herbs, walnuts & a homemade honey mustard dressing.

Loaded Salmon Burger with lemon-dill aioli, micro-greens & parmesan kale chips see more

We're continuing our Food Truck Takeover with this delicious recipe from the chefs of Loaded Burger! Easily whip up your own salmon burgers with fresh chives & cook until seared & juicy. Toss them onto The General Muir's buns spread with dill & caper aioli, then top with quick-pickled red onion & micro greens. On the side enjoy baked kale chips sprinkled with parmesan.

Monday January 23rd, 2017

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!

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.

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.

Shrimp Etouffee with greens & cajun spices over tomato rice see more

We're pleased to kick off our Food Truck Takeover with this classic Cajun recipe from Chef Dyandra! Easily whip up your own roux for a base & toss in traditional spices along with the holy trinity of Cajun cooking-onion, bell pepper & celery. Add juicy Gulf shrimp, a touch of sherry & Red Earth Organic Farm's Swiss chard, then serve up your masterpiece over a bed of flavorful tomato rice.

Blood Orange Glazed Duck with roasted beets, carrots & herbed quinoa see more

Pan-sear flavor-packed D'Artagnan duck breasts, then drizzle them with a delectable glaze packed with fresh-squeezed blood orange from Uncle Matt's, lemon & a touch of brown sugar. Serve over a bed of quinoa tossed with fresh herbs. On the side, enjoy colorful, savory roasted carrots & beets.

Monday January 16th, 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.

Tamari-Glazed Pork Chops with sweet potatoes, bok choy & cayenne-candied peanuts see more

Pan-sear marinated Riverview Farm's pork chops, then top them with a tamari glaze bursting with bright ginger & lemongrass. Roast savory sweet potatoes & serve sauteed bok choy on the side. Make your own easy candied peanuts with a hint of cayenne to sprinkle on top!

Spiced Honey Salmon over grapefruit couscous & greens tossed with feta & walnuts see more

Our Founder Emily loves this elevated recipe featuring wildcaught salmon glazed with honey & smoked paprika. Serve it over a bed of refreshing couscous tossed with fresh mint, parsley & juicy Florida grapefruit. On the side, enjoy flavor-packed sauteed kale from Florida's Sante Fe Organics tossed with Caly Road's feta cheese & crunchy walnuts.

Creamy Dijon Chicken over cacio e pepe orzo with roasted vegetables see more

Everyone will love the elegant simplicity of this dish with an Italian flair! Toss tender orzo with roasted Mercier Orchards apples, sweet winter radishes & golden butternut squash then finish it off with parmesan & black pepper for a delectable cacio e pepe. Over the top, serve chicken simmered in a light white wine-cream sauce with a touch of Dijon mustard & a spoonful of crème fraîche.

Chimichurri Chicken Tacos with with sauteed bell peppers, onion & spanish cauliflower rice see more

Who doesn't love tacos? Season Springer Mountain chicken breasts with a smoky spice blend, then saute them with bell peppers & onion. Pile chicken & veggies into soft flour tortillas, then drizzle with herbacious chimichurri sauce for out-of-this-world flavor! On the side, enjoy a healthy helping of sauteed cauliflower rice seasoned with Spanish spices.