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Monday June 29th, 2015

Farro Caponata with Eggplant, Tomatoes & Feta Cheese see more

Caponata is a classic Sicilian dish of eggplant, onion & olives. Give it a G&G twist with farm fresh tomatoes and hearty farro with a light balsamic dressing and Caly Road feta cheese.

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!

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

Flavorful Springer Mountain chicken breasts are marinated in mild spices, coconut milk & tamari for a Thai-inspired taste, and then skewered with Orchard Valley button mushrooms, colorful bell peppers & red onions. The skewers are served over coconut rice with fresh cilantro & ginger-lime sauce.

Chimichurri Shrimp Tacos with Kale Slaw & Creamy Tomato Grits see more

Juicy wild caught shrimp soaked in a chimichurri marinade, sauteed & stuffed into flour tortillas. Topped with a crisp kale & cabbage slaw packed with the flavors of chipotle pepper, lime, cilantro & scallions all dressed in an Atlanta Fresh Greek yogurt based dressing. Served alongside tomato infused Riverview Farm's grits.

Lamb Ragu with Smoked Egg Noodles & Balsamic Caprese Salad see more

Sweet and savory lamb and fresh tomatoes make a delicious sauce to top handmade egg noodles from Chef Mike Patrick at Storico Fresco Pasta. On the side, enjoy a fresh caprese salad of tomatoes, fresh mozzarella and arugula drizzled with balsamic. Best of all? You're in and out of the kitchen in 10 minutes!

Monday June 22nd, 2015

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!

Home Grown's Biscuits & Gravy with Greens & Poached Eggs see more

It's breakfast for dinner! This recipe comes straight from Chef Hudson Rouse of Atlanta's favorite breakfast spot, Home Grown! You'll smother fluffy H&F biscuits with a sumptuous sausage gravy & top it all off with a poached Carlton Farm egg, greens, and sauteed mushrooms. So, sleep in (or take a nap) because in no time at all you'll be enjoying breakfast for dinner with this easy to follow recipe from Chef Hudson Rouse!

Falafel Pita with Veggies & Tahini Lemon Dressing see more

Make falafels from Cafe Sunflower's delicious mix! Stuff them into a pillowy H&F pita with a salad of fresh cucumber, tomato & radish tossed with lemon tahini dressing & fresh mint. Top it all off with crumbled Caly Road feta cheese.

Champagne Chicken with Roasted Green Beans & Rice Pilaf see more

Tender chicken breasts from Darby Farms simmer in a creamy sauce of champagne vinegar, white wine & fresh herbs. You’ll love serving it over rice pilaf with lemony thyme roasted green beans on the side.

Savannah Shrimp with Cucumbers, Feta & Greens over Chickpea Polenta Cakes see more

This salad will cool you down on these hot summer days. Enjoy zesty chickpea polenta cakes topped with a shrimp & cucumber yogurt salad. You'll love it garnished with Caly Road feta cheese served over a bed of fresh lemony arugula.

Monday June 15th, 2015

Chili Crusted Swordfish over Sauteed Zucchini, Tomatoes & Thyme see more

We're excited to bring you even more sustainably caught fish through our partnership with Sea 2 Table. This wild caught swordfish is crusted with a delicious spiced topping of roasted red bell peppers & fresh herbs. On the side, enjoy a summer medley of tomatoes, zucchini & almonds.

Honey Dijon Chicken with tarragon green beans & herbed farro see more

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

Monte Cristo Sandwich with rosemary ham, gouda & blueberry-thyme sauce see more

Ooey, gooey goodness! Battered H&F bread is the perfect vehicle for The Spotted Trotter's rosemary ham, gouda & creamy Caly Road goat cheese. Serve with a delectable blueberry thyme dipping sauce & enjoy a refreshing salad on the side with pecans, tomatoes & homemade honey mustard vinaigrette.

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.

BBQ Chicken Pizza with Mozzarella, Sauteed Onion & Squash see more

Why should you be forced to choose between a backyard barbecue & pizza? We've made it easy for you to enjoy both simultaneously with this recipe featuring S&J pizza dough topped with Pine Street Market's smoked chicken breast, veggies & Rusty's special BBQ sauce.

Monday June 8th, 2015

General Muir's Pork Chop with Succotash & Board Sauce see more

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

Shrimp Po-Boy with Cabbage Slaw, Buttermilk Remoulade & Zucchini Sticks see more

This Creole classic is rich in flavor! Saute seasoned shrimp and serve on H&F bread, topped with a crisp cabbage slaw tossed in a buttermilk dressing. Doux South's Angry Cukes are the perfect topping to this Louisana classic. Roasted zucchini sticks are a light & refreshing side.

Almond Crusted Chicken with Greens & Peaches in a Citrus Vinaigrette see more

Serve almond crusted chicken on a bed of wilted summertime greens & herbed orzo. Perfectly garnish your new favorite dish with juicy, sliced peaches and a citrusy vinaigrette.

Duck Boudin Sausage over Creamy Cajun Grits with Peach Slaw see more

Stuffed with veggies, White Oak Pastures duck & rice, these sausages from Pine Street Market are a cajun staple. Serve them over ultra creamy cajun grits and cool it down with a fresh peach slaw.

Chicken Ramen with Snap Peas, Bok Choy & a Poached Egg see more

Chef George at Makan is cooking a 3 day chicken broth just for you! You'll load it up with artisan ramen noodles, crisp snap peas, savory shiitake mushrooms & hearty bok choy then top it with a poached egg and herbs to create your own ramen masterpiece.

Monday June 1st, 2015

Pork Burgers with Ginger Peach Ketchup, Greens & Crisp Snap Peas see more

Red Earth Organics Farm ground pork gets seasoned with fresh herbs then topped with a homemade ginger peach ketchup featuring Ginger Ale from Georgia's own Verdant Kitchen. Served on a freshly baked H&F bun, this is sure to be a new favorite burger. Spiced up snap peas are baked for a delicious, crispy side.

Herb Crusted White Fish with Roasted Tomatoes & Quinoa Pilaf see more

Mild & flaky white fish is crusted with a classic gremolata consisting of parsley, garlic, breadcrumbs and lemon zest then baked. Pair with oven roasted tomatoes and serve over a bed of herbed quinoa for what will surely become a new weeknight favorite.

Squash Blossom Stuffed Pasta with Arugula & Seared Peach Salad see more

We're making it easy for you to enjoy the delicate & slightly floral flavor of squash blossoms! This elegantly spring-encompassing stuffed pasta from our friends at Storico Fresco is perfect alongside a fresh arugula salad topped with perfectly ripened, seared peaches with crumbled Caly Road goat cheese & almonds. 

Thai Chicken with shiitake mushrooms & greens in coconut broth see more

You'll love the flavor of seared chicken thighs in a Thai-inspired broth of ginger, lime & spices. Tossed with hearty shiitake mushrooms & fresh sauteed greens, this dish is sure to become an instant favorite!


Email us to substitute chicken breasts.

General Muir's Pork Chop with Succotash & Board Sauce see more

Transform your kitchen into The General Muir! Cook Riverview Farms pork chops to perfection and top with the herbacious, buttery goodness that is board sauce. On the side, enjoy fresh summer squash, tomato & butter bean succotash. We know you'll enjoy this recipe celebrating summer's first bounty from Chef Todd Ginsberg!

Tuesday May 26th, 2015

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

Riverview Farms pork chops are seasoned with 3 Porch Farms' Smoked Sea Slat & Shiitake then smothered in a homemade tomato jam. Served over a flavorful arugula potato salad, this meal is sure to be a hit!

Roasted Red Pepper Chicken with Lemon Thyme Squash & Polenta see more

Pan-seared White Oaks chicken breasts and sauteed lemon thyme zucchini are joyfully accompanied by a creamy polenta. Top it all off with a delicious sauce featuring Emily G's Red Pepper Jam!

Beef Brisket Tacos with Field Peas, Peaches & Feta see more

Tender beef brisket from our friends at Pine Street Market is wrapped in corn tortillas and served with a slaw of arugula, Caly Road feta cheese, peaches & field peas. This is a great meal for Taco Tuesday! Or Taco Monday, or Wednesday, or...

Zucchini Vichyssoise with Tomato & Spinach Sandwich on Ciabatta see more

Celebrate fresh flavors by crafting an easy, yet classic vichyssoise soup and pairing it with the season's first tomato & spinach sandwich on H&F bread with herbed mayo.

Seafood Paella with Shrimp, Zucchini & Spanish Rice see more

Let Restaurant Eugene be your sous chef! Whip up your own paella de marisco, or seafood paella & enjoy this enduring Spanish dish of shrimp, calamari, rice, fresh tomatoes & zucchini.

Monday May 18th, 2015

St. Cecilia's Charred Octopus with Sun Dried Tomato Pesto & White Bean Arugula Salad see more

We're celebrating Be The Chef's 1 year anniversary with our very first Be The Chef meal: St. Cecilia's infamous Charred Octopus. In what the AJC calls a "textural marvel," octopus is poached in red wine then you easily pan sear it for a crispy-on-the-outside, tender-on-the-inside masterpiece! Enjoy the octopus over a bed of mixed beans and arugula drizzled with a sun dried tomato pesto. Fresh foccacia bread from H&F Bread makes the perfect pairing.  

Pork Lo Mein with Mushrooms, Peppers & Baby Greens see more

We're excited to serve up another Kid-Approved Family Dinner-this time from Chef Nick Melvin! Celebrate family & save $8 on a 4 person meal! Enjoy this classic Chinese dish featuring Orchard Valley mushrooms, baby greens and green onions in a zesty chili sauce over lo mein noodles.  Top it with crispy pulled pork from Pine Street market and a garnish of sesame seeds. You'll never need takeout again with this delicious recipe!

Peach & Bacon Pizza with Goat Cheese & Rosemary see more

Something to please your sweet and salty side - S&J's perfectly crisp crust is topped with the season's first peaches and bacon. You'll love it sprinkled with fresh rosemary & creamy goat cheese from Caly Road Creamery.

White Almond Chicken with Fennel Peppered Peaches & Couscous see more

Pan-seared White Oaks chicken breasts are smothered in a romesco sauce comprised of almonds, fennel, and mint and served on a bed of couscous. Juicy, spiced peaches make the perfect topping for this Spanish-inspired, spring-flavored dish!

Lamb Crepinettes with Mint Pesto & Pecan Carrot Salad see more

Try something new with these crepinettes from Pine Street Market, a traditional french dish. These meaty patties are made from a savory blend of lamb, spices & herbs. You’ll top them with a freshly made mint pesto and serve over a refreshing carrot & pecan salad.

Monday May 11th, 2015

Lemony Shrimp & spring veggie saute over creamy polenta see more

Don't miss out on these elegant spring flavors! Sweet Savannah shrimp from Russo's are sauteed with mushrooms, radishes & sugar snap peas in a white wine & lemon sauce. Serve shrimp & veggies over a bed of creamy polenta, garnished with lemon zest & fresh herbs. 

Aria's Pan Seared Trout in a Green Garlic Broth with Butter Beans & Potatoes see more

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Spiced Lamb Steak Pita With Arugula, Radish, Feta & Minted Yogurt see more

Enjoy a vacation to the Mediterranean during dinner this week!  Cook Pine Street Market's brined lamb steak to juicy perfection, then slice and stuff into a soft pita from H&F.  Whip up an easy mint tzatziki dressing for fresh radishes & carrots. Top it all of with Caly Road Creamery feta cheese.

Bacon Stuffed Chicken With Goat Cheese, Herb Salad & Cornbread see more

Bacon jam-need we say more? White Oak Pastures' chicken breasts are stuffed with a delectable mixture of goat cheese & Pine Street Market's infamous bacon jam then dusted with a panko crust.  Serve it over a fresh salad of arugula and herbs with a dressing featuring Doux South's dill mustard.

Sorrel & Fava Pasta with Spinach, Goat Cheese & Strawberry Salad see more

Chef Mike is preparing a spring tortelli pasta stuffed with fresh sorrel, fava beans & robiola cheese. You'll toss it with a hazelnut butter sauce and pair it with a salad of hearty spinach, sweet strawberries and savory goat cheese for a quick and easy meal.

Monday May 4th, 2015

Walnut Pesto Fettucine with Arugula, Radish & Asparagus Salad see more

You'll prepare a homemade walnut pesto to top fettuccine from Storico Fresco with fresh arugula. A refreshing salad of beautiful radishes, fresh lettuce and crisp asparagus compliment the creamy pasta perfectly.  

Crisp Chicken with Minted English Pea Sauce & Herbed Barley see more

Juicy chicken breasts from White Oak Pastures are pan seared and smothered in a fresh minted pea sauce. This is served over herbed barley and garnished with fresh parmesan.

Herb Brined Pork Chop with Banner Butter, Roasted Asparagus & Potatoes see more

You'll love this classic take on meat and potatoes. After searing this herb brined pork chop from our friends at Pine Street market, you'll bake it to juicy, delicious perfection.  Roast potatoes and asparagus to complete a super satisfying meal!

Aria's Pan Seared Trout in a Green Garlic Broth with Butter Beans & Potatoes see more

Transform your kitchen into Aria with pan seared trout in a savory green garlic broth, simmered with potatoes & butterbeans. Chef Brandon is making a special batch of green garlic oil to garnish your 5 star dish

Slow Roasted Pork Shoulder with Guajillo Salsa & Cilantro Lime Rice see more

Celebrate Cinco de Mayo with this festive dish! You'll enjoy slow roasted pork shoulder topped with salsa showcasing the spicy sweet qualities of guajillo peppers-a flavor that permeates mexican cuisine!  Freshly flavor rice with cilantro and lime for a perfect pairing.

Monday April 27th, 2015

Veggie Enchiladas with Black Beans & Cilantro Lime Quinoa see more

Enjoy a taste of Georgia springtime with a Mexican twist. Our friends at Zocalo are stuffing these enchiladas with fresh spring veggies. You’ll simply pop them in the oven and top them with a salsa roja for an easy and delicious meal. On the side, you’ll love cilantro tossed with lime juice and hearty black beans.

Baked Coconut Shrimp with Soba Noodles, Green Beans & Peanut Sauce see more

These crispy shrimp are rolled in a light panko and coconut breading before baking. Diners of all ages will love the soba noodles tossed with fresh green beans & an easy, delicious peanut sauce. Enjoy with a refreshing greek yogurt dipping on the side.

Lemon Chicken with Sauteed Spinach, Mushrooms & Orzo see more

In this classic dish, White Oak Pastures chicken breasts get a light breading and are pan seared to a crispy perfection. The chicken is served on a bed of sauteed mushrooms & parmesan orzo then topped with a savory lemon butter sauce with tomatoes & capers.

Chai Pani's Sloppy Jai with Spiced Lamb & Cumin Lime Salad see more

From the popular new Atlanta Chef’s Table cookbook by Kate Parham Kordsmeir and our very own Garnish & Gather photographer, Heidi Geldhauser, this isn’t your ordinary sloppy Joe! In fact, it’s a Sloppy Jai, a zesty Indian take on the classic sandwich from Chef Daniel Peach at Chai Pani. You’ll love the lamb in a spicy glaze with a cumin lime salad on the side.

Herbed Lamb Chops with Asparagus & Mushroom Farro see more

Farro mixed with tender asparagus and mushrooms serve as the perfect bed for pan seared lamb t-bone chops. All this is drizzled with a fresh herb sauce for an elegant & easy dinner.