Coat pan-seared Springer Mountain chicken breasts in a lip-smacking good rosé wine gastrique featuring both fresh peaches and peach preserves from Dickey Farms. On the side, enjoy a hearty farro salad including local kale, lady peas, almonds & fresh herbs dressed in a tart peach-champagne vinaigrette.

Coat pan-seared Blue Circle salmon fillets in a lip-smacking good rosé wine gastrique featuring both fresh peaches and peach preserves from Dickey Farms. On the side, enjoy a hearty farro salad including local kale, Lady peas, almonds & fresh herbs dressed in a tart peach-champagne vinaigrette.

Look no further for a fresh take on the traditional 4th of July burger that's a snap to make anytime in the week! Mound portions of Brasstown Beef ground beef over sautéed onions, smash thin with a spatula, then cook to juicy perfection. Top with melty aged cheddar and stack with local tomato & lettuce on toasted TGM buns spread with ranch aioli. Toss roasted russet potato wedges with seasoned salt & garlic, then serve with flavor-packed malt vinegar ketchup for dipping.

Once you've had the first bite of this delectable pappardelle, the origins of the pasta's name, meaning "to gobble up," will speak for itself! Pan-sear Springer Mountain chicken breasts and finish with a spritz of lemon. Combine sliced chicken with Pasta Mami's pappardelle and blanched green beans in a creamy sauce of fresh tomatoes, garlic & ricotta. Garnish with sweet basil & parmesan. Buon appetito! 

Once you've had the first bite of this delectable pappardelle, the origins of the pasta's name, meaning "to gobble up," will speak for itself! Sauté plump Sea Pearl Seafood Gulf shrimp and finish with a spritz of lemon. Combine shrimp with Pasta Mami's pappardelle and blanched green beans in a creamy sauce of fresh tomatoes, garlic & ricotta. Garnish with sweet basil & parmesan. Buon appetito!

Our founder Emily loves the combination of textures and flavors in this Southern-inspired meal! Dust mountain trout fillets from Sunburst Trout Farms with cornmeal spiced with cayenne, then pan-sear for a wonderfully crunchy coating. Lightly smash local cucumbers and toss in a dijon vinaigrette with fresh dill for a refreshing side. Serve over tender Riverview Farms grits made plate-licking good with the addition of buttermilk from Rock House Farm, then garnish with freshly chopped chives.

You sure won't miss the meat in this delightfully healthy, flavorful noodle dish. Springy rice noodles are tossed with soft roasted eggplant, cabbage, sweet peppers and a tongue-tingling sauce including fresh ginger, chili-garlic sauce & mirin. Garnish with scallions, cilantro & nutty sesame seeds.

(Plant-Based: Vegan)

Bet you haven't thought about corn in your risotto before—we're here to show you how delicious it is! Creamy risotto gets cooked with sweet corn, heavy cream and a sprinkle of parmesan. Finish it off with a swirl of herbaceous basil pesto and top with charred red onions & zucchini. 

(Plant-Based: Vegetarian)

Look no further for our absolutely delicious take on a classic Alabama BBQ! Drizzle warmed Piedmont BBQ pulled pork with a creamy and tangy white sauce including apple cider vinegar, a touch of horseradish & spices. Enjoy blistered green beens & creamed corn fresh off the cob with a swirl of cream on the side.