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Monday July 11th, 2016

Tandoori Chicken Skewers with tomato-cucumber salad & garlic naan see more

Springer Mountain chicken breasts are brushed with our take on a tandoori marinade featuring Atlanta Fresh Greek yogurt, lime juice & a mild spice blend, then threaded onto bamboo skewers with colorful Big Branch Valley Farm sweet peppers & baked. On the side, serve a lightly seasoned cucumber, Red Earth Organic Farm tomato, & mint salad & Heavenly Breads' fluffy naan with olive oil & garlic.

Tomato-Braised Chicken with eggplant ragout over creamy polenta see more

Our Founder Emily loves this simple & flavorful french dish! Enjoy Springer Mountain chicken breasts, braised to tender perfection in a summery ragout featuring eggplant from Global Growers, vine-ripened tomatoes & a splash of red wine. Serve them over a bed of smooth Riverview Farms' polenta made with Rockhouse Creamery milk & creamy parmesan.

King+Duke's Pork Chops with tomato olivada sauce & creamy feta orzo see more

Transform your kitchen into King+Duke with this innovative Attack of the Killer Tomatoes Festival dish from Chef E.J. Hodgkinson! This Buckhead gem is known for serving up old-world, open-fire cooked fare, so feel free to throw these Riverview Farm's pork chops on the grill & embrace this spirit! Top them with a sundried tomato-olivada, and enjoy orzo tossed with greens & Caly Road Creamery feta cheese on the side.

JCT's Smoked Trout Toast with creme fraiche & bacon vinaigrette salad see more

Transform your kitchen into Ford Fry's flagship restaurant, JCT. Kitchen & Bar, with this Attack of the Killer Tomatoes Festival recipe from Chef Brian Horn! This cool recipe exemplifies JCT.'s Southern fare with flair, featuring regional, pecan-smoked trout mixed with JCT.'s housemade horseradish crème fraîche & Pine Street Market's bacon. Serve over toasted H&F bread with vine-ripe tomatoes & enjoy a salad drizzled with homemade bacon vinaigrette.

Barbacoa Brisket Tacos with feta, flour tortillas & field pea-peach slaw see more

Season Pine Street Market's tender, slow-cooked brisket with mild spices, then pile it into flour tortillas with Caly Road Creamery's feta cheese. Even the pickiest of eaters will love topping their tacos with a fun slaw of crisp kale from Big Branch Valley Farm, tender field peas & juicy Watsonia Farm's peaches!

Tuesday July 5th, 2016

Spiced Lamb Sliders with goat cheese, cucumber-tomato salad & za'atar potatoes see more

Find out why these cute yet substantial mini burgers are a grilling season favorite around here! Sprinkle Rock House Farm ground lamb with fragrant coriander & cumin then form into perfectly-sized patties for TGM Bread's soft slider buns. Top them with Caly Road Creamery's goat cheese & a refreshing salad with mint, local cucumbers & tomatoes. On the side, enjoy roasted potato wedges sprinkled with bright za'atar seasoning.

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!

Spice-Rubbed Chicken with blueberry thyme sauce, greens & herbed quinoa see more

Our Founder Emily loves the herbacious blueberry sauce in this dish! Tender Springer Mountain chicken breasts are dry-rubbed with a sweet & savory blend of aromatics & seasonings, then pan-seared to juicy perfection. Smother them with a flavor-packed blueberry-thyme sauce. Serve over a bed of lemon-dressed greens & quinoa tossed with fresh herbs.

No. 246's Bruschetta Salad with herbed chicken, roasted tomatoes & croutons see more

Transform your kitchen into Decatur's No. 246 with this innovative Attack of the Killer Tomatoes Festival dish! For a twist on classic bruschetta, toss arugula in a simple balsamic vinaigrette, then top with caramelized heirloom tomatoes & pan-seared White Oak Pastures' chicken breasts seasoned with a blend of Italian herbs. Finish it off with homemade croutons made from H&F bread & crumbled Caly Road Creamery goat cheese.

The Optimist's Mahi Mahi with warm smoked chili tomato & spiced couscous see more

Transform your kitchen into one of Atlanta's favorite seafood restaurants, The Optimist, with this Attack of the Killer Tomatoes Festival recipe from Chef Wesley True! Vine-ripened tomatoes shine is a summery sauce with veggies, white wine & a smoky blend of mild chili-paprika spice. Ladle it over baked fillets of mahi mahi from our friends at Kathleen's Catch & serve on top of seasoned carrot couscous.

Monday June 27th, 2016

Pepper-Crusted Pork Chops with cucumber-peach salsa & homemade cornbread see more

Juicy pork chops from Adam Cox Farm are seasoned with a complementary trio of white, black & cayenne pepper then pan-seared to perfection. Serve topped with an herbed salsa made with Watsonia Farms peaches & refreshing cucumbers, then finish it all off with a dollop of sour cream. On the side, enjoy easy, homemade cornbread muffins featuring Rock House Creamery buttermilk & Riverview Farms cornmeal.

Thai Beef Skewers with cucumber, sweet chili sesame noodles & peanuts see more

Find out why this fun & flavorful crowd-pleaser of a meal is back by popular demand! Marinate grass-fed beef from Rock House Farm in a vibrant ginger-garlic sauce with lemongrass, lime & a pinch of cilantro, then form onto skewers & bake. On the side, enjoy a refreshing, veggie-packed rice noodle salad with Crystal Organic Farm sweet peppers, cucumbers & roasted peanuts tossed in a delicious combination of sesame oil & sweet chili sauce.

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.

Lemon-Crusted Salmon with red pepper coulis & greens over creamy polenta see more

You won't believe how easy it is to whip up this restaurant-quality meal in your own kitchen! Top wild-caught salmon with a dijon mustard, panko & lemon zest crust then bake. Whip up a seared red pepper coulis & saute fresh kale with freshly minced garlic. Serve it all over a bed of creamy Riverview Farms polenta made with Sparkman's Dairy heavy cream & garnish with chives.

Creamy Tarragon Chicken & summer veggie gratin with parmesan & thyme see more

Sear Darby Farms' chicken breasts & smother them with a light cream sauce with Dijon mustard & fresh tarragon. On the side, enjoy a cheesy & colorful seasonal veggie gratin with tomatoes, summer squash, parmesan & thyme.

Monday June 20th, 2016

Candied Bacon BLT Sandwich with green bean & peach salad see more

Candied Pine Street Market bacon brings this CBLT to the big leagues. H&F bread gets slathered with easy peasy homemade aioli and piled high with sliced tomato, lettuce & Caly Road goat cheese. On the side, enjoy a grown up green bean salad with peaches.

Chicken Croquettes with blueberry salad & green goddess dressing see more

Delicious White Oak Pastures' ground chicken is perfect for forming flavorful croquettes with fresh herbs, lemon & ginger. Serve them over a bed of greens with blueberries & homemade green goddess dressing.

Coconut Crusted Mahi Mahi with balsamic peach salsa & rice with greens see more

Wild caught mahi mahi is lightly breaded with coconut & pan fried to perfection. Serve over a bed of fluffy rice tossed with wilted greens & top it off with fresh peach salsa made with balsamic vinegar, honey & lime.

Red Pepper Butter Pork Chops with beer-glazed green beans & roasted potatoes see more

This Father's Day, give the gift of local! Top pan-seared Riverview pork chops with a breading featuring red pepper mash butter! To make this butter, our friends' at Banner Butter use bourbon barrel-aged Fresno pepper mash from the Red Clay Hot Sauce Company in Charleston. This adds a flavorful, mellow heat to their already delicious, grass-fed butter. Serve these chops with roasted potato wedges & green beans sauteed in a beer & honey mustard sauce. This meal is 100% Dad-Approved! 

Bistro Steak & Red Wine Sauce with rosemary potatoes & cherry-pecan salad see more

You'll love this elegant dish with classic bistro flavors! Serve pan-seared Painted Hills sirloin steaks drizzled with a mouthwatering red wine reduction with fresh thyme & dijon mustard. Roast tender red potatoes with fragrant sprigs of rosemary. On the side, enjoy a refreshing salad of crisp lettuce with toasted pecans & tart dried cherries tossed in a homemade vinaigrette.

Monday June 13th, 2016

Ancho-Lime Fish Tacos with crunchy radish slaw & sweet potato wedges see more

These tacos are the perfect pick-me-up that'll satisfy your hunger in no time! Coat flaky, mild redfish fillets in cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into flour tortillas along with a refreshing cabbage & radish slaw that's tossed in a cool, creamy dressing with fresh cilantro. Finish it off with a bright squeeze of lime & enjoy chili-spiced roasted sweet potato wedges on the side.

Mediterranean Beef Pita with eggplant spread, lettuce & tomato-mint summer salad see more

The G&G staff is obsessed with this dish's roasted eggplant spread blended with herbs, aromatics & a squeeze of lemon! Fill fluffy pita bread from Classic Pita with eggplant spread, Mediterranean-spiced Rock House Farm ground beef & farm fresh lettuce. A refreshing, summery cherry tomato & mint salad makes for a colorful & light side dish! 

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.

Firecracker Shrimp with lemon-ricotta linguine & wilted greens see more

Tender wild-caught, Gulf shrimp get tossed in a flavorful marinade of ginger, garlic & G&G spice blend then sauteed. Easily create your own sauce with lemon, ricotta & greens to dress al dente linguine. Top it all off with tasty, toasted parmesan & parsley breadcrumbs!

Honey-Glazed Brisket with sesame-roasted broccoli & peaches over brown rice see more

Toss Red Earth Organic Farm's broccoli & Dickey Farm's peaches with sesame seeds, then roast to tender perfection. Saute Pine Street Market's slow-cooked, pulled brisket with a lime, tamari & honey glaze, then serve over a bed of wholesome brown rice garnished with fresh cilantro.

Monday June 6th, 2016

Buttermilk Pork Chops with blistered tomatoes, green beans & cornbread see more

This Southern, tried-and-true G&G classic is sure to please! Pan-seared Riverview Farms' pork chops perfectly complement blistered cherry tomatoes & Rise 'N Shine Organic Farm green beans simmered in a creamy pan sauce of Rock House Farm buttermilk, cracked pepper & a kiss of honey. Enjoy with beautifully tender cornbread made by our friends at 2 Sistas Cookin!

Miso-Glazed Cod with green tea rice, roasted mushrooms & tomatoes see more

Our Founder Emily thinks this dish is tea-rrific! Sustainably caught cod is glazed with an umami-packed blend of miso, mirin & tamari. Bake along with Signal Mountain Farm's cherry tomatoes, green onion & Orchard Valley's button mushrooms for a easy sheet pan dinner. Pair fish with fragrant jasmine rice that's delicately flavored with green tea.

Southwest Chicken Sliders with red pepper relish & roasted sweet potatoes see more

White Oaks Pastures' ground chicken is perfect for slider patties! Serve them on H&F buns & top them with cheddar, peaches, arugula & Doux South's Sweet Georgia Red Relish. On the side, enjoy these burgers with roasted sweet potatoes.

Staplehouse's Shrimp over herbed farro with peas, peaches & pickled lemon see more

Transfrom your kitchen in the James Beard nominated Staplehouse! This purpose-driven restaurant donates all of it’s proceeds to The Giving Kitchen, an organization that helps restaurant community members in times of crisis. Saute Gulf shrimp with peaches, field peas & fresh herbs. Serve over a bed of farro garnished with pickled lemon.

Chipotle-Peach Chicken with charred lettuce, zesty quinoa & herb vinaigrette see more

Our founder Emily loves this tantalizing combo of sweet & spicy with juicy Watsonia Farm peaches & smoky chipotle pepper! Pan-seared Springer Mountain chicken breasts are simmered in a peachy sauce then served alongside fluffy herbed quinoa with fresh lime & a charred, crisp romaine salad drizzled with a punchy homemade vinaigrette.

Tuesday May 31st, 2016

Caribbean Pulled Pork with peaches & tomatoes over rice & black beans see more

Tender, pulled pork from our friends at Pine Street Market is simmered in mild, Caribbean-inspired flavors & a fun sauce made with Dickey Farms' peaches & diced tomatoes! Serve it on top of black beans & rice tossed with sauteed Big Branch Valley Farm chard, then garnish with fresh cilantro.

Roasted Chicken with white wine almond sauce, peppered peaches & quinoa see more

Smother roasted White Oak Pastures' chicken breasts with an elegant sauce flavored with almonds & white wine. Serve over a bed of quinoa topped with flavorful, homemade peppered peaches.

Garlic-Herb Sirloin Steak over fluffy couscous with tomatoes & Moroccan spices see more

Find out why this is one of the G&G staff's all-time favorite meals! Generously drizzle pan-seared Rock House Farm sirloin steaks with an herbaceous sauce full of garlic, scallions, mint, oregano & parsley. Serve alongside Moroccan-inspired couscous delicately spiced with cumin, smoked paprika & a hint of cinnamon, then tossed with sauteed carrots & farm fresh tomatoes.

Spiced Sausage with smoky gouda grits & blueberry salsa see more

Pine Street Market's German pork sausage pairs perfectly with savory Riverview Farm's grits with smoky gouda & paprika. Top it off with an imaginative blueberry salsa brightened with fresh lime.

Chili Crusted Swordfish with cilantro lime sauteed veggies see more

Wild caught Atlantic swordfish is topped with a seasoned crust of roasted red bell peppers & spices, then baked to flaky perfection. On the side, enjoy summer squash & cannelini beans sauteed with cilantro & lime.

Monday May 23rd, 2016

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.

Shrimp Stir Fry with peaches, broccoli & ginger miso rice see more

This stir fry is bursting with bright Spring flavors! Saute wild caught Gulf shrimp with broccoli florets, Red Earth Organic Farm's summer squash & the season's first peaches in a mouthwatering sauce of ginger, honey, tamari & sesame. Serve it over white rice delicately flavored with fresh ginger & miso. Garnish with peanuts.

Peach-Glazed Pulled Pork over orange blossom & summer squash couscous see more

Toss Pine Street Market's tender pulled pork with Watsonia Farms peaches & sweet balsamic glaze. Serve it alongside fluffy couscous that's delicately flavored with orange blossom then tossed with summer squash, greens, walnuts & fresh tarragon for a colorful & fun meal featuring the bounty of the season!

Storico Fresco Spring Pasta with strawberry kale salad & poppy seed dressing see more

We love Storico Fresco's pasta stuffed with delicate spring greens & cheese! Toss it in a light, white wine butter sauce & serve with a kale salad topped with strawberries, walnuts & homemade poppy seed dressing.

Superica's Cheese Enchiladas with beef chili sauce & cherry tomato salad see more

We're celebrating The Attack of The Killer Tomatoes Festival by bringing you gourmet, tomato-centric recipes all month! This week, transform your kitchen into Krog Street Market's sensational Superica with this dish from Chef Kevin Maxey! Hand roll Los Amigos corn tortillas around greens & shredded cheddar cheese, then top with simmered beef chili. On the side, enjoy a festive cherry tomato & greens salad with jalapenos & oregano-lime dressing.

Monday May 16th, 2016

Ginger-Peach Pork Burgers with homemade ketchup, arugula & sauteed field peas see more

Form Riverview Farm's ground pork into tasty burgers & serve on TGM Bread's brioche buns. Top them with Crystal Organic Farm's arugula & homemade ginger-peach ketchup featuring Verdant Kitchen's ginger ale, Dickey Farm's Georgia peaches & a sprig of mint. On the side enjoy tender, crispy sauteed field peas.

Popcorn Crusted Chicken Breasts with peach sauce over pecan couscous & greens see more

White Oak Pastures' chicken breasts are dusted with 26th & Popped's gourmet popcorn as a lighter alternative to traditional breading. On the side, enjoy fluffy couscous tossed with Georgia pecans & greens. Top it all off with a delectable sauce made from the first peaches of the season!

Chili Ginger Pork Bulgogi with broccoli, jasmine rice & peanuts see more

Marinate Riverview Farm's pork with a flavorful blend of tamari, brown sugar, ginger & garlic! Toss fluffy jasmine rice with broccoli & crunchy peanuts for a side dish that's perfect for soaking up all that yummy sauce! 

Honey-Glazed Salmon over lemon-dill rice & apple-frisee slaw with pecans see more

Our Founder, Emily, loves this combination of glazed salmon, refreshingly crisp slaw & hearty herbed rice! Slather wild-caught salmon fillets with an irresistible honey-Dijon glaze.  Lightly dress Crystal Organic Farm frisee, Mercier Orchards apple with an Atlanta Fresh Greek yogurt-based dressing, then toss with pecans. On the side, serve tender rice tossed with fresh dill & lemon zest.

Mushroom Fontina Polenta with green garlic, spring veggies & herbed truffle balsamic see more

Saute shiitake mushrooms, summer squash & green garlic with fresh oregano & white wine. Serve over a bed of creamy, dreamy Riverview Farms' polenta with fontina cheese. Drizzle it all with a reduced balsamic sauce featuring truffle sea salt & garnish with chives.

Monday May 9th, 2016

Coconut Adobo Chicken with wilted kale, shiitakes & savory cheddar cheese grits see more

This flavorful, saucy, Southern twist on a classic Filipino comfort food is guaranteed to satisfy! Simmer tender Naked Truth chicken breasts in a sweet, tangy adobo sauce with creamy coconut milk, hearty kale, and Ellijay Mushrooms's shiitakes. Soak up every bit of that mouthwatering sauce & serve over a bed of Riverview Farms' grits made impossibly creamy with a generous sprinkle of sharp cheddar.

Duck Prosciutto Pizza with mascarpone creamed spinach, goat cheese & honey see more

This delicious white pizza aims to please! Top fluffy naan from Heavenly Breads with mascarpone creamed spinach, The Spotted Trotter's duck prosciutto & Caly Road Creamery's fresh goat cheese. Take this pie to the next level with lemon zest & a drizzle of honey!

Mustard Cream Pork Chops with garlic-roasted asparagus, radishes, potatoes & leeks see more

The G&G staff love this recipe for its delightful flavors & generous helping of veggies. Pan sear tender, juicy pork chops from Adam Cox Farms, then top them with a light cream sauce including punchy whole grain mustard. Toss local radishes, baby red skin potatoes, Watsonia Farms asparagus & spring leeks with fragrant rosemary & garlic, then roast for a colorful side dish featuring our favorite spring veggies!

Parmesan Panko Fish with herbed butter snow peas & almond couscous see more

Buttery, mild Dover sole fillets are lightly dusted with parmesan & panko breadcrumbs then baked to crispy, flavorful perfection. Emerald green snow peas are tossed with a little bit of butter & fresh herbs. On the side, enjoy couscous tossed with sliced almonds & a bright hint of lemon.

Tempura Shrimp with broccoli, carrot & bok choy stir fry see more

It doesn't get much better than easy peasy, tempura battered wild-caught shrimp! Serve 'em up with stir-fried bok choy, carrots & the first broccoli of the season in a ginger soy sauce!