Monday December 16th, 2013
Chicken & Spinach in a Bleu Cheese Sauce over Fettuccine see more
Juicy Darby Farms chicken thighs are seared then simmered with spinach and pecans in a savory sauce made from bleu cheese. All this flavor lays over a bed of handmade fettuccine pasta from Storico Fresco. With only 20 minutes of active cooking, you'll have some time to relax and still put a beautiful gourmet dinner on the table. *email us if you'd prefer to sub in chicken breasts instead*
Seared Bistro Lamb Chops with Creamed Kale and Rustic Bread see more
Transform your house into a French bistro with seared lamb chops. You'll discover a whole new way to enjoy your greens with savory creamed kale. A side of freshly baked bread from H&F Bakery rounds out this delicious dish.
Mushroom Melts with Waypoint Cheese and Carrot Ginger Soup see more
Savory sauteed mushrooms and served over freshly baked H&F bread, with melted brie style cheese on top. Along side this savory melt, enjoy a creamy soup made from fresh ginger and carrots.
Thanksgiving Tip: The mushroom melts make a great appetizer before you sit down to dinner! And the soup makes a delicious first course!
Monday December 9th, 2013
Seared Chicken Breast With Celery Almond Sauce & Veg Herb Quinoa see more
It's time for the first celery harvest of the season and we are so excited to bring you a dish that highlights this yummy veggie! A flavorful medley of celery, almonds and shallots blend to make a delicious sauce to top seared Heritage Farm's chicken breasts. For a side, a herbed quinoa showcases fresh root vegetables and golden rasins.
Note: This dish requires white wine & a food processor at home.
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!
Wild Boar Sugo with a Borage Noodle and a Watercress Mozzarella Salad see more
Chef Mike Patrick from Storico Fresco has done it again with this gorgeous and hearty dish. A special treat this week, Mike has made us a delicious wild boar sugo, which is a hearty tomato sauce with braised wild boar. It pairs perfectly with a handmade noodle made from borage, a healthy mediterranean herb. This dish only requires you cook the pasta, warm the sauce and fix the salad, and voila! A gourmet dinner in just minutes.
Monday December 2nd, 2013
Seared Chicken Breast with Rich Apple Glace, Potato Latkes & Sauteed Greens see more
In this dish, chicken breasts are dressed up with a decadent glace made from Mercier Orchard apples and Heritage Farm chopped chicken livers. On the side, greens are sauteed in balsamic vinegar and D and A Farms potatoes are baked into flavorful, crispy latkes with fresh sage.
Note: You will need an egg and red wine at home for this dish. If you aren't a liver fan, you can always leave the chicken liver out of this dish!
Coffee-Rubbed Pork Chops with smashed sweet potatoes & sauteed greens see more
Back by popular demand & bursting with flavor! Juicy Riverview Farm pork chops are rubbed with G&G's own blend of Cloudland coffee, cardamom, cinnamon & more, then pan-seared to lock in all that great flavor. Serve with garlic-sautéed chard from Global Growers & smashed sweet & red potatoes seasoned with a touch of honey & just the right amount of spice!
Mushroom Stew Over Creamy Mascarpone Polenta see more
This stew will keep you warm and cozy as the days get colder. A mix of local mushrooms simmers in a savory broth then tops a creamy scoop of Riverview Farms polenta to make this hearty dish. While the total time on this dish is longer, there is plenty of time to sit back and relax with a glass of wine!
Monday November 25th, 2013
Winter Roasted Kale Salad with Chicken, Cauliflower, Chickpeas and Cous Cous see more
Darby Farms chicken breast gets seared to perfection and tops a delicious mix of roasted cauliflower and carrots, cous cous, sweet cherries and hearty kale. Finished with a delicious blackberry balsamic dressing and crisp roasted chickpeas, this salad is sure to delight!
Monday November 18th, 2013
Stuffed Acorn Squash with Cous Cous, Spinach & Feta see more
Loaded with comforting flavors, this dish is truly inspired by the season. Sweet acorn squash is stuffed with a hearty saute of chickpeas, spinach, cranberries and pecans. Finished with savory feta cheese, it will bring the Fall into your kitchen.
Pork Schnitzel with Brown Butter, Apple Sage Buttered Noodles & Roasted Broccoli see more
Juicy Riverview Farms pork chops get a crunchy coating and are topped with a sweet brown butter sauce. On the side, egg noodles from Storico Fresco are covered in a creamy apple and sage sauce and the season's freshest broccoli is roasted to perfection.
*This dish requires 1 egg & a food processor or blender at home
Monday November 11th, 2013
Balsamic Rosemary Chicken with Sautéed Turnips and Braised Garlic Potatoes see more
Juicy Darby Farms chicken breasts are pan seared then finished in the oven and topped with a savory balsamic reduction. On the side, sweet haurkei turnips from D and A Farm are sautéed with their delicious greens. Creamy braised garlic potatoes round out this hearty meal.
Lamb Meatballs with Herbed Yogurt Sauce and Vegetable Pilaf see more
Sweet lamb meatballs from White Oaks Pasture get simmered in a minted green tea yogurt sauce. They are paired with a flavorful vegetable & barley pilaf, loaded with squash, turnips and onion.
Fish en Papillote with Persimmons, Herbs and Broccoli over Ginger Hazelnut Quinoa see more
Flakey white fish from Russo’s Seafood gets wrapped up with herbs, persimmons and broccoli and baked to perfection. On the side, quinoa gets dressed up with fresh ginger and sweet roasted hazelnuts.
Monday November 4th, 2013
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.
Korean Beef over Jasmine Rice with a Kimchee Inspired Salad see more
Melt-in-your-mouth sirloin strips from Carlton Farm get a sweet and spicy Korean marinade, are seared to perfection and are served over fragrant jasmine rice in this fun dish. A quick and easy kimchee inspired salad, featuring fresh cabbage, carrots and red onions serve as a refreshing side.
Sunchokes, Winter Squash & Sweet Potatoes over Handmade Pasta with a Tomato Cream Sauce see more
This vegetarian meal is a true highlight of the Fall harvest. Roasted sunchokes, winter squash and sweet potatoes lay over a bed of handmade pasta from Storico Fresco. All this goodness is topped with a spinach & tomato cream sauce and fresh chevre goat cheese.
Monday October 28th, 2013
Harvest Chicken Chili with sweet potatoes, red hill cheddar & cornbread see more
In this perennial G&G favorite, ground White Oak Pastures's chicken is stewed with Red Earth Organic Farm's sweet peppers, tomatoes, black beans, sweet potatoes, a combination of mild spices & a hint of coffee. Top it off with a dollop of Atlanta Fresh Greek yogurt & a sprinkle of shredded Wright Dairy's Red Hill cheddar. Serve it with H&F's sweet cornbread.
Caramelized Turnips and Apple Sandwich with Melted Green Hill Sheep’s Milk Cheese, Pecan Mustard, and Baked Carrot Sticks see more
Sweet harukei turnips pair with apples and Sweetgrass Green Hill Cheese on a freshly baked bun to make a killer sandwich. Topped with a Pecan mustard and paired with carrot sticks, this is no ordinary sandwich!
note: This dish requires a food processor or blender at home
Sauteed Pork Chops with a Mustard-Cider Sauce and Apple Barley see more
Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, hearty barley gets jazzed up with apples and fresh mint.
Monday October 21st, 2013
Braised Quail with Pear, Bacon and Fresh Herbs over Almond Wild Rice see more
Herbed quail from Manchester Farms gets dressed up with fresh pears, mushrooms and savory bacon from PineStreet Market in this hearty dish. As a side, sweet cherries and almonds mingle in a blend of wild rice.
Banger Sausage & Mash with Apple Cider Sauce and Apple Radish Slaw see more
Apples are the star of this traditional British dish in which a Whiskey sausage and mashed potatoes get jazzed up with a sweet and tangy apple cider sauce. A refreshing apple and radish slaw is served on the side, with sweet Georgia apples from Mercier Orchard.
Kale, Squash & Chestnut Soup with Basil Pesto and Herbed Bread see more
This hearty soup helps us welcome fall, with savory chestnuts, sweet winter squash, fresh kale, and brown rice. This classic fall soup goes to the next level as its finished with a delicious homemade basil pesto and herbed H&F bread on the side.
Monday October 14th, 2013
CHICKEN, GREENS & RICOTTA MEATBALLS WITH FRESH TOMATO SAUCE OVER ROASTED SPAGHETTI SQUASH see more
The classic spaghetti and meatballs with a fresh twist: White Oaks Pasture ground chicken gets spiced up with hearty market greens and ricotta cheese then formed into savory meatballs. They lay over a bed of roasted spaghetti squash, covered in a fresh homemade tomato sauce.
CHORIZO AND EGGS OVER FIELD PEAS AND SWEET POTATO HASH WITH WARM TORTILLAS see more
Dinnertime gets a breakfast makeover with savory chorizo sausage from The Spotted Trotter and farm fresh eggs, seasoned with fresh cilantro. All this is served over hash made from field peas and sweet potatoes then served with warm tortillas.
CORNMEAL & PECAN CRUSTED BAKED FISH WITH CREOLE MUSTARD SAUCE, SPICY GREENS & GRITS see more
Wild caught bass from Russo’s Seafood gets crusted in cornmeal and fresh Georgia pecans from Cleveland Organics then baked to perfection and doused in a zesty creole mustard sauce. Riverview Farms grits and fresh market greens spiced up with balsamic vinegar serve as a side.