Enjoy a nice evening in with this elegant recipe featuring Blue Circle salmon fillets with our punched up version of beurre blanc. Smash tender baby yukon gold potatoes and bake until crispy and golden. Make an easy buerre blanc sauce including whole grain Dijon, shallots and a splash of white wine, then drape over pan-seared salmon. Serve alongside your potatoes and tender green beans sprinkled with sliced shallots.

Don't miss our authentic recipe for spaghetti alla carbonara that will transport your tastebuds to Rome! Coat al dente Pasta Mami spaghetti & diced Pine Street Market pancetta in a classic sauce including Rise 'N shine eggs, pecorino & parmesan, plus a splash of pasta water—the secret to binding it all together into a silky sauce. Twirl your carbonara onto a plate, sprinkle with more cheese, then serve alongside a refreshing salad of local lettuce & chives dressed in a sharp sherry vinaigrette.

Find your new favorite way to prepare kimchi fried rice, the ultimate Korean comfort food! Brown Pine Street Market pork belly and coat with a sweet & salty gochujang glaze. Toss together stir fried rice, edamame, Napa cabbage kimchi, carrots and scrambled Rise 'N Shine eggs then toss with glazed pork belly. Garnish with green onions and toasted sesame seeds. 

This low-effort meal is simply chock full of peppery deliciousness that'll warm you up in an instant. Sear Brasstown Beef ribeye steaks to perfection. Deglaze with a splash of red wine then build a cream sauce featuring piquant horseradish & cracked black pepper. On the side, serve local kale sautéed with garlic along with mashed sweet potatoes finished with a swirl of cream and a pat of butter.

Settle in with this elevated take on a classic, comforting meal. Sauté Springer Mountain Farm chicken breasts, then combine with butternut squash, verdant spinach and Orchard Valley mushrooms. Deglaze with a splash of white wine & broth to make a hearty stew. Drop chèvre-rosemary biscuits made with goat cheese & buttermilk from Rock House Creamery onto the stew then bake to bubbling perfection. 

This wonderfully autumnal, hearty stew is sure to warm you right up! Simmer sweet butternut squash, local kale, chestnuts & wild rice together in a thyme-infused veggie broth. Finish it off with a silky swirl of cream, and whip up a verdant parsley-walnut pesto to dollop on top.

(Plant-Based: Vegetarian)

This weeknight-friendly bourguignon really hits the spot for those winter food cravings, and you won't miss the meat when you have Orchard Valley's cremini mushrooms! Brown carrots, cipollini onions & mushrooms, then simmer in broth along with red wine, tomato paste & thyme. Serve over creamy polenta with a sprinkle of homemade gremolata with herbs, garlic and luxurious truffle oil. 

(Plant-Based: Vegetarian)

Find your new favorite way to prepare kimchi fried rice, the ultimate Korean comfort food! Brown Sea Pearl shrimp and coat with a sweet & salty gochujang glaze. Toss stir fried rice, edamame, Napa cabbage kimchi, carrots and scrambled Rise 'N Shine eggs then toss with glazed shrimp. Garnish with green onions and toasted sesame seeds. 

Enjoy a nice evening in with this elegant recipe featuring Springer Mountain chicken breasts with our punched up version of beurre blanc. Smash tender baby yukon gold potatoes and bake until crispy and golden. Make an easy buerre blanc sauce including whole grain Dijon, shallots and a splash of white wine, then drape over pan-seared chicken. Serve alongside your potatoes and tender green beans sprinkled with sliced shallots.