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.

We can't get enough of this fresh and flavorful meal that features all the bounty of springtime!  is Sautéed Springer Mountain chicken breasts are nestled over toasted brown butter orzo and local asparagus. Spooned on top is an irresistible relish made with Miles Berry strawberries, fresh basil, red onion and a spritz of lemon! 

Our twist on a Chinese takeout staple is elevated with ultra-tender sliced steak from Brasstown Beef. 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.

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 Sweetwater Creek. Serve over a bed of toasted walnut quinoa then garnish with fresh dill & lemon wedges.

This colorful burrito bowl ticks all the boxes for a filling meal with an exciting variety of textures and flavors. Load up a bowl with brown rice, Brasstown Beef ground beef, and roasted sweet potatoes & peppers seasoned with chili powder & lime. Top with a fun, refreshing salsa including creamy avocado & orange segments, then garnish with toasted pepitas & cilantro.

Bet you haven't thought about mushrooms masquerading as crab in your crab cakes before—find out why G&G recipe testers were so impressed by this recipe! Pull apart lion's mane mushrooms from Mycelial Minds into meaty shreds, then combine with panko, aromatics & a Rise 'N Shine egg to form patties. Pan fry to golden perfection and serve with a creamy remoulade, lemony slaw and roasted salt & pepper potatoes.

(Plant-Based: Vegetarian)

This winner of a chicken dinner is sure to please with ease! Season Springer Mountain chicken breast with thyme, then pan sear. Lay atop bouncy pearled couscous and cherry tomatoes and let gently finish in the oven. Stir wilted spinach, CalyRoad Creamery goat cheese and a squeeze of lemon into couscous, top with sliced chicken, then garnish with a toasted herbed pangrattato made with crunchy panko.

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 a fun, refreshing salsa including creamy avocado & orange segments, then garnish with toasted pepitas & cilantro.

(Plant-Based: Vegan)

Our twist on a Chinese takeout staple is elevated with healthy, thinly sliced chicken breast from Springer Mountain Farms. 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.