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Sun/Mon, May 5th & May 6th
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May 5th & 6th
Thurs, May 2nd
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May 2nd
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Flavor Fiesta
Chef Robin Pridgen
Barbacoa Birria Tacos
If you're daunted by the idea of making classic Mexican birria at home, our consomé recipe is a snap to make, and combined with Piedmont BBQ's beef barbacoa, it really couldn't be easier! Dip corn tortillas in your smoky guajillo chile consomé, sprinkle with Monterey jack, cilantro & beef, then pan fry to golden perfection. Serve with more sauce for dipping and enjoy with a lime-dressed black bean & pepper salad.
$32 to serve 2 | $58 to serve 4
Chicken Birria Tacos
If you're daunted by the idea of making classic Mexican birria at home, our consomé recipe is a snap to make, and combined with Piedmont BBQ's buttermilk-brined pulled chicken, it really couldn't be easier! Dip corn tortillas in your smoky guajillo chile consomé, sprinkle with Monterey jack, cilantro & chicken, then pan fry to golden perfection. Serve with more sauce for dipping and enjoy with a lime-dressed black bean & pepper salad.
Family Favorite
Chef Jaye Moore
Sweet Chili Shrimp
This unfussy and flavorful recipe is guaranteed to be a hit with even the pickiest eaters! Marinate plump shrimp from Sea Pearl Seafood in The Sauce Maven's sweet chili sauce, lime & aromatics. Sauté the shrimp with tender greens, then serve along with your flavorful pan sauce over a bed of fragrant coconut rice. On the side, enjoy lightly charred sugar snap peas tossed with cashews, then garnish everything with cilantro & crispy fried garlic.
Meatless Monday
Chef Ashley Ritchie
Walnut Pesto Fettuccine
Whip up an easy walnut & parsley pesto to toss with peppery arugula and al dente fettuccine from Pasta Mami, then garnish with grated parmesan. A refreshing, red wine vinaigrette-dressed salad of local lettuce, colorful radishes and ribbons of Fallaw Farms asparagus complement the creamy pasta beautifully.
(Plant-Based: Vegetarian)
Easy & Elegant
Garlic-Herb Butter Steak
Settle in with our delicious and quick take on a bistro classic that'll leave you with time to relax. Sirloin steaks from Farmers & Fishermen are pan-seared then basted with an irresistible, garlicky butter sauce with red onion & fragrant thyme sprigs. Turn sautéed local kale into an instant winner of a side dish by sprinkling with crispy toasted panko & parmesan. Serve with TGM Bread's mini baguette to soak up that pan sauce.
Signs of Spring
Pad Prik Khing
This dish concentrates the iconic flavors of Thailand into one quick and easy stir-fry! Sauté local asparagus & spring onions until crisp-tender. Combine the ginger and lemongrass flavors of spicy prik khing red curry paste with browned Springer Mountain ground chicken. Toss it all together then serve over jasmine rice fluffed with cilantro. Garnish with a crunchy topping of fried garlic & spring onion tops.
Try Something New!
Lion's Mane "Crab" Cakes
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.
Crowd Pleaser
Chicken & Caesar Potatoes
Everyone at the table is sure to love this flavor bomb of a recipe! Sear Springer Mountain chicken breasts, then brush with a herby, lemony sauce and pop 'em in the oven to finish. Serve with russet potato wedges tossed in a lip-smacking good Caesar dressing and garlicky roasted broccoli from Miles Berry Farm.
Salmon & Caesar Potatoes
Everyone at the table is sure to love this flavor bomb of a recipe! Sear Blue Circle salmon fillets for crispy skin, then brush with a herby, lemony sauce and pop 'em in the oven to finish. Serve with russet potato wedges tossed in a lip-smacking good Caesar dressing and garlicky roasted broccoli from Miles Berry Farm.
Spring Artichokes
Robin Pridgen
If you aren't already obsessed with artichokes like we at G&G are, this recipe will change that real quick! Though the spiky, many-layered veggie looks slightly intimidating, we make it easier than ever to enjoy this delicacy. Boil fresh artichoke halves with lemon until tender. Drizzle them with a vinaigrette packed with fresh herbs, parmesan & pistachios, then serve with a lemony caper aioli for dipping the leaves. This is perfect as an impressive appetizer at any springtime meal!
Serves 4–6
Queso Fundido
We take the legwork out of making queso fundido so you can have all of the *fun* and none of the fuss! Brown Pine Street Market's Mexican chorizo then saute diced poblano peppper & aromatics. Stir in melty Monterey jack & quesadilla cheese, then bake to bubbly, browned goodness. Garnish with fresh cilantro then serve with crispy oven-baked corn tortilla chips sprinkled with bold chili lime seasoning.
Serves 2-4
Curried Chicken Salad
Spice up your lunch with our flavor-packed take on a classic chicken salad. Gently poach Springer Mountain chicken breasts, then cut into small pieces and combine with curry mayonnaise, mango chutney, chopped dried apricots, cashews, cilantro & green onion. Arrange tender local lettuce on a plate and top with chicken salad.
Serves 4-6
Parmesan Asparagus Salad
Torie Cox
This refreshing springtime salad makes for the perfect dinner side, a light lunch or made heartier with a protein like pan-seared chicken breast. Toss crisp local lettuce in a smooth, homemade parmesan dressing along with tender English peas, asparagus and scattering of toasted almonds. Garnish your elegant creation with bright, freshly-grated lemon zest.
Strawberry Shortcakes
Allison Vasquez
We've had to bring this standout recipe back again and again, after launching it as our very first mini kit! These bake-at-home strawberry shortcakes are the perfect way to savor the sweetness of strawberry season! Bake lavender sugar-dusted shortcakes to fragrant, tender perfection, then fill them with a delicious cascade of lightly sweetened strawberries macerated with balsamic vinegar. Top each shortcake with a dollop of fluffy mascarpone cream for a fanciful finish.
Serves 4
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