This elevated recipe is a breeze to make, but tastes like a million bucks! Coat Blue Circle salmon fillets with a bold spice blend including smoky chili powder & coriander, then broil along with a verdant trio of snap peas, green beans & English peas. Drizzle with a creamy sauce made with Rock House buttermilk, chives & honey from Honey Next Door. Serve over a bed of toasted walnut quinoa then garnish with fresh dill & lemon wedges.

This elevated recipe is a breeze to make, but tastes like a million bucks! Coat Sea Pearl shrimp with a bold spice blend including smoky chili powder & coriander, then broil along with a verdant trio of snap peas, green beans & English peas. Drizzle with a creamy sauce made with Rock House buttermilk, chives & honey from Honey Next Door. Serve over a bed of toasted walnut quinoa then garnish with fresh dill & lemon wedges.

This gorgeous, healthy meal full of spring veggies is bound to make you feel good! Form croquettes with Springer Mountain ground chicken, spinach, tarragon, feta cheese and a pop of lemon zest. Pan-fry until golden brown, then serve over a verdant salad of spinach, thinly sliced asparagus and Miles Berry strawberries tossed in a white balsamic vinaigrette. Garnish with toasted almonds and a dollop of herbed yogurt crema.

Our twist on a Chinese takeout staple is elevated with ultra-tender beef bulgogi from Farmers & Fishermen. Lightly char carrots & broccoli then add fragrant ginger, local green garlic and a lip-smacking, sweet & salty sauce. Add your beef and briefly stir fry, then serve it all over toasted sesame rice garnished with a sprinkle of sesame seeds & a drizzle of spicy chili oil.

Our twist on a Chinese takeout staple is elevated with thinly sliced Springer Mountain chicken breast. Lightly char carrots & broccoli then add fragrant ginger, local green garlic and a lip-smacking, sweet & salty sauce. Add your chicken and briefly stir fry, then serve it all over toasted sesame rice garnished with a sprinkle of sesame seeds & a drizzle of spicy chili oil.

This colorful burrito bowl ticks all the boxes for a filling plant-based meal with an exciting variety of textures and flavors. Load up a bowl with brown rice, black beans and roasted sweet potatoes & peppers seasoned with chili powder & lime. Top with avocado slices and a fun, refreshing salsa including crisp jicama & orange segments, then garnish with toasted pepitas & cilantro.

(Plant-Based: Vegan)

This luxurious galette recipe couldn't be any easier! Cook down spring leeks along with local cremini & shiitake mushrooms, deglazing the pan with a splash of white wine. Let cool then combine with mascarpone, fontina & parmesan flecked with fresh thyme. Spread onto a puff pastry sheet then bake to fragrant, golden brown goodness. Top with a heap of local arugula tossed lightly in a sherry vinaigrette.

(Plant-Based: Vegetarian) 

Enjoy our quick and easy take on a classic chicken Rockefeller! Juicy Springer Mountain chicken breasts are pan-seared and topped with a light cream sauce including heavy cream, a splash of white wine, and a heap of delicate spinach. Enjoy over a tender orzo pilaf tossed with bright lemon, farm fresh asparagus and a sprinkle of fresh tarragon.

Be warned: you may not be able to resist going for seconds! Smother Pasta Mami's fresh four-cheese tortellini with a mouthwatering, creamy sauce studded with Pine Street Market bacon and English peas. Garnish with a sprinkle of fresh chives and enjoy alongside a salad of lightly dressed local lettuce and carrot ribbons.