Bet you haven't thought about coconut milk in gazpacho before—you'll love our inventive take on a summer classic! Blend together Peachtree Farm tomatoes, local cucumber & bell pepper with a coconut milk base seasoned with Thai flavors and fresh herbs. Garnish with small diced veggies, then serve alongside toasted slices of TGM mini baguette spread with a vibrant Thai basil-peanut pesto.

(Plant-Based: Vegan)

This dynamic recipe fresh out of the G&G test kitchen is just the ticket to an elevated summer dining experience at home! Roast garlicky Blue Circle salmon fillets and sear local zucchini brightened up with a squeeze of lemon. On the side, enjoy roasted sweet potatoes tossed in a lemony tahini dressing. Drizzle everything with a verdant schug sauce including warm spices, garlic, parsley & cilantro.

You'll love this G&G classic for its beautiful simplicity and yumminess. Coat Springer Mountain chicken breasts in a mouthwatering glaze with brown sugar, sambal oelek, tamari, sesame seeds and a squeeze of lemon, then bake to spicy-sweet goodness. Sauté local summer squash brightened up with lemon & fresh cilantro. Enjoy over sticky rice flavored with fresh ginger and flecked with black sesame seeds.

This sensational stir fry recipe packs a wallop of flavor in so little time! Sauté Riverview Farms ground pork with eggplant & charred green beans in a mouthwatering sauce including zippy sambal oelek, a hint of brown sugar & aromatics. Sprinkle in some fresh cilantro with a squeeze of lime to brighten it up. Serve it all over a bed of fragrant jasmine rice tossed with green onion, then garnish with lime wedges.

This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season wild-caught shrimp from Sea Pearl Seafood with a mild chili spice blend, then sauté with sweet Georgia corn. Pile high into corn tortillas and drizzle with a creamy jalapeño-cilantro sauce including with fresh lime, sour cream & spices. Top off your tacos with crumbly cotija and serve alongside smoky cumin-spiced refried black beans.

This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season thinly sliced Brasstown Beef sirloin with a mild chili spice blend, then sauté with sweet Georgia corn. Pile high into corn tortillas and drizzle with a creamy jalapeño-cilantro sauce including with fresh lime, sour cream & spices. Top off your tacos with crumbly cotija and serve alongside smoky cumin-spiced refried black beans.

This dish will "bowl" you over with how flavorful and quick it is! Pan-sear briny halloumi cheese to golden perfection. Toss sliced carrots, chickpeas & okra with garlic & caraway seeds, then roast until browned. Finish okra with a squeeze of lemon and chopped peanuts. Serve over a bowl of fluffy couscous and drizzle it all with a creamy, spicy harissa-yogurt dressing and garnish with fresh cilantro.

(Plant-Based: Vegetarian)

This dish will "bowl" you over with how flavorful and quick it is! Pan-sear Brasstown Beef sirloin steaks to perfection, then slice. Toss sliced carrots, chickpeas & okra with garlic & caraway seeds, then roast until browned. Finish okra with a squeeze of lemon and chopped peanuts. Serve over a bowl of fluffy couscous and drizzle it all with a creamy, spicy harissa-yogurt dressing and garnish with fresh cilantro.

Who doesn't love fried chicken?! With this recipe, you can skip the mess of deep frying and simply bake it to crispy perfection. Dredge Springer Mountain chicken breasts in Rock House buttermilk and coat in a spiced panko-cornmeal mixture. Bake until golden brown alongside local green beans tossed in sherry vinegar. Enjoy accompanied by lightly creamed sweet Georgia corn & green beans topped with crispy fried shallots.