You'll love this creative recipe that's a celebration of summer in full swing! Local summer squash is sauteed then folded into a slightly sweet corn cake batter made with Riverview Farms cornmeal, Rock House Creamery whole milk & chopped green onions. Lightly pan-fry your fritters, then pile them high with Pine Street Market's smoky pulled pork & top with a homemade BBQ sauce featuring juicy peaches from Dickey Farms.

This recipe is the perfect showcase for one of our favorite summer veggies, cherry tomatoes! Lightly sear buttery haddock fillets from Blue Circle, then place over a bed of creamy Riverview Farms grits finished with a swirl of local cream & parmesan cheese. Top with zesty roasted broccoli florets & spoon over a flavorsome homemade vinaigrette of Watsonia cherry tomatoes blended with a splash of sherry vinegar. Garnish with fresh parsley & a bright squeeze of lemon.

You won't believe how simple it is to whip up a flavorful chimichurri sauce for this seriously craveable dish from our founder, Emily! Juicy sirloin steaks from Farmers & Fishermen are seared then topped with bright green chimichurri made with fresh parsley, cilantro & oregano. Roast Scott Farm sweet potatoes, sliced onion & local zucchini with smoky spices & toss with a crumble of creamy queso fresco to finish. 

This umami-packed meal is sure to be a new favorite at your table! Season chicken breasts from Farmers & Fishermen with intensely savory alderwood smoked sea salt then pan sear to perfection. Top your chicken with tomatoes cooked down with garlic & a splash of balsamic until they're jammy & delicious. On the side, enjoy a lightly dressed potato salad with peppery local arugula & fresh herbs. 

Find out why this Middle Eastern-inspired recipe was a big hit among the G&G staff! Season tender Springer Mountain chicken breasts, potatoes & green beans with herbaceous za'atar spice then roast to perfection. Blend together charred local eggplant with tahini, garlic & a bright squeeze of lemon for your very own flavor-packed baba ganoush. Spoon it onto a plate, top with your chicken & veggies then garnish with parsley.

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 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.

Toss cubed Springer Mountain chicken breast with spicy togarashi, aromatics & cornstarch, then bake 'til a crisp, golden crust forms. Drizzle with a creamy, balanced miso sauce & serve over rice. On the side, enjoy our Georgian twist on a cooling Japanese cucumber salad with the addition of Dickey Farms peaches, all tossed in a light rice vinegar-sesame vinaigrette.