This recipe is a classic for a reason! Springer Mountain chicken breasts are lightly coated with seasoned flour and pan-seared for a beautiful golden crust. Generously drizzle your chicken with a vibrant pan sauce including lemon, capers, a splash of white wine, fresh thyme sprigs and cherry tomatoes. Enjoy it over a heap of orzo gussied up with thyme & lemon zest and serve with parmesan roasted broccoli.

This easy dinner featuring a uniquely delicious homemade pesto and farfalle is certain to satisfy your pasta cravings. Combine almonds, verdant parsley, garlic & plenty of parmesan with olive oil to form a bright pesto. Brown Riverview Farms Italian sausage then sauté local zucchini in the same pan for maximum flavor. Toss it all together with your pesto, diced fresh tomatoes and al dente pasta.

We can't wait to share this debut dish fresh out of the G&G test kitchen! Springer Mountain chicken breasts are marinated in a zippy blend of sesame, lime & ginger. Lightly char local corn and red onions then toss with crisp Napa cabbage, creamy avocado, fresh herbs and a balanced ginger vinaigrette. Serve with miso rice and sprinkle with crispy fried shallots. 

Our founder Emily loves this meal's tantalizing combo of sweet 'n spicy with Dickey Farms peaches and smoky chipotle pepper! Pan sear Springer Mountain chicken breasts then top with a peachy sauce. Enjoy over a bed of fluffy herbed quinoa with fresh lime. Serve charred romaine lettuce drizzled with a homemade sherry vinaigrette on the side.

This mouthwatering recipe exemplifies Southern fare with flair, featuring Kathleen's Catch North Carolina rainbow trout and our favorite bacon from Pine Street Market. Pan-sear your trout, then drizzle with a red wine vinaigrette studded with tarragon & bacon. Serve over buttermilk Riverview Farm grits and enjoy a crisp-tender roasted pea medley of green beans, sugar snaps, and English peas with shallots on the side. 

Our version of the Mexican veggie dish calabacitas, aka "little squash," is healthy, comforting and super satisfying, even for the most die-hard meat lovers! Sauté a colorful mix of Watsonia Farms zucchini and local summer squash, Peachtree Farm tomatoes, poblano peppers & sweet corn with savory spices. Finish with a swirl of crema Mexicana & shredded Monterey jack. Spoon it all over zesty cilantro-lime brown rice and garnish with crumbly cotija cheese.

(Plant-Based: Vegetarian)

These light and delicious oven-baked croquettes take the guesswork out of dinner! Shape Springer Mountain ground chicken & breadcrumbs into round croquettes with a hint of fresh ginger, then bake until golden and crispy. Serve them over a bed of nutty farro tossed with tender spinach, strawberries & pecans. Drizzle everything with a heavenly homemade green goddess dressing including fresh herbs, a spritz of lemon & Sweetwater Creek honey. 

This recipe is a classic for a reason! Blue Circle salmon filets are lightly coated with seasoned flour and pan-seared for a beautiful golden crust. Generously drizzle your salmon with a vibrant pan sauce including lemon, capers, a splash of white wine, fresh thyme sprigs and cherry tomatoes. Enjoy it over a heap of orzo gussied up with thyme & lemon zest and serve with parmesan roasted broccoli.

This easy dinner featuring a uniquely delicious homemade pesto and farfalle is certain to satisfy your pasta cravings. Combine almonds, verdant parsley, garlic & plenty of parmesan with olive oil to form a bright pesto. Sauté local zucchini, fresh tomatoes and Fagioli, or white beans in Italian, with a flavorful Italian seasoning blend for maximum flavor. Toss it all together with your pesto and al dente pasta and garnish with a final flourish of parmesan.

(Plant-Based: Vegetarian)