Cook dinner for the family fast & get everyone in on the fun of making sweet corn cakes featuring cornmeal from Riverview Farms! Pile them high with Piedmont BBQ's beef barbacoa tossed with sweet peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at La Luz!

We love leeks! If you don't already, this meal will surely inspire love for the allium! Pan-sear Springer Mountain chicken breasts in bacon-y goodness, then simmer with sliced leeks until they get just browned & soft. Smash tender red potatoes with a touch of mayo, parsley & dill. Bring it all together with a mouthwatering vinaigrette featuring Pine Street Market's bacon, grainy mustard & sherry vinegar. 

Any day can be taco Tuesday with this crowd-pleasing recipe! Pile corn tortillas high with Piedmont BBQ's pulled pork seasoned with smoky cumin, honey & a squeeze of bright lime. Crumble queso fresco over top & finish with a homemade relish of local strawberries, jalapeño, cilantro & ginger. On the side, enjoy bright & zesty lime quinoa flecked with cilantro.

This comforting curry is loaded with warm Indian spices that'll have your kitchen full of mouthwatering aromas! Saute cubed Springer Mountain chicken breasts with curry spice & aromatics, then simmer in a velvety sauce of coconut milk & tomato. Toss in spring peas & local kale to wilt, then spoon it all over a bed of fragrant basmati rice & garnish with a tongue-cooling yogurt raita with local radish, lime, cilantro & spices.

This recipe full of spring's freshest is a feast for the eyes as well as the stomach! Blue Circle salmon fillets are brushed with nutty sesame oil & speckled with black & white sesame seeds, then pan-seared to crispy perfection. Pair with stir-fried asparagus, green garlic from Crystal Organic Farm & peas enhanced with zippy sambal oelek & roasted peanuts. Enjoy it all over a bed of ginger rice & garnish with cilantro.

The G&G test kitchen raved about this recipe for its delightful flavors & generous helping of veggies. Pan sear juicy chicken breasts from Springer Mountain then top them with a light cream sauce including punchy whole grain mustard & fresh tarragon. Enjoy over a bed of orzo tossed with bright lemon, parsley & local greens to wilt. Serve with crisp-tender asparagus spears on the side.

This veggie-packed bolognese is healthier than its meaty counterpart yet just as satisfying! Sauté aromatics, cauliflower rice & small diced Orchard Valley button mushrooms together. Deglaze with a splash of white wine, then simmer with crushed tomatoes, oregano, and a splash of half & half. Twirl Pasta Mami's fresh spaghetti on a plate, spoon sauce over top & garnish with a sprinkle of parmesan. On the side, enjoy local lettuce tossed in sherry vinaigrette.

(Plant-Based: Vegetarian)

This gorgeous, satisfying recipe is like spring on a plate! Coat haddock from Blue Circle with a zesty almond crust, then bake alongside tender green beans. Top with a balanced relish made with Miles Berry strawberries boosted with a splash of balsamic & black pepper. Serve over a bed of hearty farro boosted with lemon zest & fresh parsley, then garnish with lemon wedges.

This healthy vegetarian bowl is packed with all the best flavors & colors of spring! Enjoy Miles Berry Farm's first blueberries of the season & bright green Fallaw Farms asparagus over a bed of superfood red quinoa tossed with wilted spinach. Drizzle with an herbaceous, homemade green goddess dressing, then top it all off with a handful of sliced almonds & crumbled Rock House fromage blanc.

(Plant-Based: Vegetarian)