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Sun/Mon, April 28th & April 29th
Sun/Mon
Apr 28th & 29th
Thurs, April 25th
Thurs
Apr 25th
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Better than Takeout
Chef Danielle Moore
Beef & Broccoli
Our twist on a Chinese takeout staple is elevated with ultra-tender beef bulgogi from Farmers & Fishermen. 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.
$32 to serve 2 | $58 to serve 4
Chicken & Broccoli
Our twist on a Chinese takeout staple is elevated with thinly sliced Springer Mountain chicken breast. 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.
G&G Staff Favorite
Chef Kip Hardy, RDN
Indian Chicken Curry
This comforting curry is loaded with warm Indian spices that'll have your kitchen full of mouthwatering aromas! Sauté cubed Springer Mountain chicken breast with curry spice and aromatics, then simmer in a velvety sauce of coconut milk & tomatoes. Toss in a heap of fresh spring peas & local kale to wilt, then spoon it all over a bed of fragrant basmati rice. Garnish with a tongue-cooling yogurt raita with local radish, lime, cilantro & spices.
G&G Classic
Chef Jaye Moore
Chicken Rockefeller
Enjoy our quick and easy take on a classic chicken Rockefeller! Juicy Springer Mountain chicken breasts are pan-seared and topped with a light cream sauce including Southern Swiss cream, a splash of white wine and a heap of verdant, delicate spinach. On the side, enjoy a tender orzo pilaf tossed with bright lemon, farm fresh asparagus and a sprinkle of freshly chopped tarragon.
Try Something New!
Chef Robin Pridgen
Chipotle Tofu Skewers
Try something new this week with this fun, kebab-style tofu recipe! Skewer cubed Soy Shop tofu & zucchini, slather in a sweet & spicy chipotle glaze, then broil (or grill!) until nice and browned. Top with a tropical pico de gallo featuring pineapple, jalapeño and a squeeze of lime. Serve over a bed of rice flecked with parsley & cilantro.
(Plant-Based: Vegan)
Easy & Elegant
Chef Torie Cox
Herbed Dijon Roasted Pork
Roast pork chops from Beeler's Farm brushed with a punchy blend of Dijon, a pinch of cayenne, fresh tarragon & chives. Toss roasted potatoes along with peppery local arugula in a homemade champagne vinaigrette with a kiss of honey. Top off your pork with a refreshingly crisp relish including sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lemon.
Herbed Dijon Roasted Salmon
Roast Blue Circle salmon fillets brushed with a punchy blend of Dijon, a pinch of cayenne, fresh tarragon & chives. Toss roasted potatoes along with peppery local arugula in a homemade champagne vinaigrette with a kiss of honey. Top off your fish with a refreshingly crisp relish including sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lemon.
Meatless Monday
Chef Allison Vasquez
Green Goddess Quinoa Bowl
This healthy vegetarian bowl is packed with all the best flavors & colors of spring! Enjoy Miles Berry Farm strawberries and bright green Fallaw Farms asparagus over a bed of superfood red quinoa tossed with wilted spinach. Drizzle with an herbaceous, homemade green goddess dressing, then top it all off with a handful of sliced almonds & crumbled Rock House fromage blanc.
(Plant-Based: Vegetarian)
Family Favorite
Spring Pea & Bacon Tortellini
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 fresh English peas. Garnish with a sprinkle of fresh chives and enjoy alongside a bed of lightly dressed local greens.
Smoked Salmon Tart
Robin Pridgen
You don't need a special occasion for an excuse to whip up this delightful savory tart—we make it that simple! Spread flaky puff pastry with a tangy schmear of crème fraiche, cream cheese, fresh herbs & lemon zest. Top with Pine Street Market's orange-cured smoked salmon, then finish with a scattering of capers, dill fronds & chives.
Serves 2–4
Spring Artichokes
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
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.
Serves 2-4
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