Look no further for a meal that's simply packed with flavor and is low effort, to boot! Sauté aromatics including fresh ginger with thin-sliced beef bulgogi from Brasstown Beef. Drizzle with an irresistible lime, tamari & honey glaze, then serve alongside sesame-roasted green beans & sweet potato rounds tossed with mildly spicy Japanese togarashi seasoning, lime & cilantro.

This twist on a classic milanese is guaranteed to satisfy everyone at the table! Tender Springer Mountain chicken breasts are coated with a garlicky panko breading and lightly pan fried. Toss al dente bucatini pasta with a summery basil pesto, then roast colorful local cherry tomatoes until blistered and bursting. Serve sliced chicken & cherry tomatoes over a nest of pesto pasta, then finish with a sprinkle of parmesan.

This refreshing Vietnamese-inspired recipe is just perfect for a busy summer weeknight. Briefly marinate Blue Circle salmon fillets in a tangy salty and sweet marinade. Combine local peaches, cucumbers & fiery serrano peppers with a balanced lime dressing, then shower with chopped peanuts, cilantro & mint. Serve with pan-seared salmon over a bed of herbed rice.

This layered spaghetti squash bake served in the squash shell is wholly satisfying, and we think it just looks so tantalizing on a plate! Fill roasted spaghetti squash with sautéed Orchard Valley mushrooms & kale enveloped in Frik & Frak's buttery, tomato & cream-based Sweetheart sauce. Top with mozzarella & parmesan then broil to bubbly, cheesy goodness. Garnish with a sprinkle of garlic-basil breadcrumbs.

(Plant-Based: Vegetarian)

Form meatballs from Brasstown Beef ground beef combined with a Rise N Shine egg, breadcrumbs & aromatics. Pan-sear until nicely browned, then finish in a piquant sherry wine glaze sweetened with a touch of brown sugar. Serve with crisp-tender broccolini seasoned with smoky pimentón dulce and smashed baby potatoes gussied up with grated manchego cheese that gets crispy in the oven.

This mouthwatering recipe exemplifies Southern fare with flair, featuring Sunburst Trout Farm Carolina 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 crisp-tender local green beans roasted with shallots on the side. 

Roast local eggplant slices seasoned with a blend of harissa, garlic & warm spices. Whip up a classic hummus (it's so easy!), then make a salad of juicy local tomatoes, fresh parsley & red onion tossed in a bright lemon dressing. Stuff fluffy pita bread from Classic Pita with your hummus, eggplant & salad, or cut pita into triangles and use as a vehicle for dipping all that goodness—chef's choice!

(Plant-Based: Vegan)

This twist on a classic milanese is guaranteed to satisfy everyone at the table! Beeler Farms pork chops are coated with a garlicky panko breading and lightly pan fried. Toss al dente bucatini pasta with a summery basil pesto, then roast colorful local cherry tomatoes until blistered and bursting. Serve sliced pork & cherry tomatoes over a nest of pesto pasta, then finish with a sprinkle of parmesan.

This refreshing Vietnamese-inspired recipe is just perfect for a busy summer weeknight. Briefly marinate Springer Mountain chicken breasts in a tangy salty and sweet marinade. Combine local peaches, cucumbers & fiery serrano peppers with a balanced lime dressing, then shower with chopped peanuts, cilantro & mint. Serve with sliced pan-seared chicken over a bed of herbed rice.