Be the kitchen hero this week with this hearty enchilada bake that's even easier than traditional enchiladas! Combine Brasstown ground beef & sweet peppers with a smoky, spiced tomato sauce. Layer this mixture with soft flour tortillas & Monterey jack cheese then bake to melty goodness. Finish it off with lime pickled jalapeños, radishes, cilantro and a cooling dollop of sour cream.

No one will be able to resist the allure of fragrant basil in this quick & easy pasta dinner! Brown Pine Street Market's flavorful Italian chicken sausage. Add broccoli florets to get a good sear, then deglaze the pan with a splash of white wine. Swirl in cream & grainy mustard for a well-balanced sauce. Toss Pasta Mami's penne to coat and finish it off with ribbons of fresh basil and a shower of pecorino cheese.

Meet G&G's newest chef Shadaé Williams with this fun take on a popular Thai dish. Marinated and pan seared Brasstown Beef sirloin steaks are perfectly paired with a creamy dreamy coconut milk jasmine rice. Thinly shaved carrot and cherry tomato are tossed together with cilantro, peanuts, and crying tiger sauce. This namesake sauce which is the star of the show, is a vibrant mix of tamarind and lime which will leave you "crying" for more!

Go fishing for flavor with this brand new G&G recipe! Make a crust of panko, horseradish, and dijon mustard to coat buttery Kathleen's Catch mahi-mahi. While the mahi cooks to crispy panko crusted perfection in the oven, sauté fresh radish and English peas on the stovetop with butter. Whip together a bright lemon aioli for drizzling and serve with warm TGM bread. In no time at all you have a luxurious dinner that pays dividends in flavor!

Our take on Bombay potatoes, aka "gunpowder potatoes" pack a punch like no other! Roast Springer Mountain chicken breasts coated in tandoori spices including garam masala & Kashmiri chili. Toss roasted potatoes with a Bombay spice  green onion & lime. Drizzle chicken with a bright cilantro & mint chutney. Cool off with a cooling tomato-cucumber salad tossed with some of the chutney.

Verdant, peppery arugula pesto makes this comforting veggie meal really pop. Throw broccoli florets, cannellini beans & sliced red onions on a pan and get a nice char in no time under your broiler. Combine local arugula, almonds, parmesan & fresh basil to whip up a fun twist on pesto. Top a bed of quinoa with your arugula pesto, broccoli, balsamic-marinated beans & onions, then garnish with lemon wedges & slivered almonds.

(Plant-Based: Vegetarian)

Be transported to France when you make these elegant, savory crepes chock-full of sautéed Watsonia Farms asparagus, Orchard Valley cremini mushrooms & tender spinach. Fold soft ricotta cheese into the veggies and roll up into your crepes. Garnish with a dollop of refreshing Caly Road goat cheese crema with parsley and a squeeze of lemon.

(Plant-Based: Vegetarian)

Our take on Bombay potatoes, aka "gunpowder potatoes" pack a punch like no other! Cook Sea Pearl gulf shrimp coated in a tandoori-style marinade including yogurt, aromatics and a blend of garam masala & Kashmiri chili. Toss roasted potatoes with Indian spices, green onion & lime. Drizzle shrimp with a bright cilantro & mint chutney. Cool off with a cooling tomato-cucumber salad tossed with some of the chutney.

Be the kitchen hero this week with this hearty enchilada bake that's even easier than traditional enchiladas! Coat sliced Springer Mountain chicken thighs & sweet peppers in a smoky, spiced tomato sauce. Layer this mixture with soft flour tortillas & Monterey jack cheese then bake to melty goodness. Finish it off with lime pickled jalapeños, radishes, cilantro and a cooling dollop of sour cream.