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Sun/Mon, August 4th & August 5th
Sun/Mon
Aug 4th & 5th
Thurs, August 1st
Thurs
Aug 1st
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Crowd Pleaser
Chef Torie Cox
Soy-Glazed Pork
We love this sensational stir fry recipe that packs a wallop of flavor in so little time! Sauté Riverview Farms ground pork with eggplant & charred green beans in a mouthwatering sauce including zippy sambal oelek, a hint of brown sugar & aromatics. Sprinkle in some fresh cilantro with a squeeze of lime to brighten it up. Serve it all over a bed of fragrant jasmine rice tossed with green onion, then garnish with lime wedges.
$32 to serve 2 | $58 to serve 4
Easy & Elegant
Chef Emily Golub, G&G Founder
Garlic-Basil Chicken
Lightly coat butterflied Springer Mountain chicken breasts in an Italian-seasoned breading, then sauté to perfection. Simmer fresh local tomatoes with a splash of white wine and plenty of garlic, then swirl in cream & fresh basil for an aromatic, irresistible sauce. Toss spinach into al dente orzo to wilt, then top with sliced chicken and a generous ladle of the sauce, garnishing with ribbons of basil.
Garlic-Basil Salmon
Lightly coat Blue Circle salmon fillets in an Italian-seasoned breading, then sauté to perfection. Simmer fresh local tomatoes with a splash of white wine and plenty of garlic, then swirl in cream & fresh basil for an aromatic, irresistible sauce. Toss spinach into al dente orzo to wilt, then top with sliced chicken and a generous ladle of the sauce, garnishing with ribbons of basil.
Taco Tuesday
Street Corn & Shrimp Tacos
This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season wild-caught shrimp from Sea Pearl Seafood with a mild chili spice blend, then sauté with sweet Georgia corn. Pile high into corn tortillas and drizzle with a creamy jalapeño-cilantro sauce including with fresh lime, sour cream & spices. Top off your tacos with crumbled queso fresco and serve alongside smoky cumin-spiced refried black beans.
Street Corn & Steak Tacos
This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season Farmers & Fishermen beef bulgogi with a mild chili spice blend, then sauté with sweet Georgia corn. Pile high into corn tortillas and drizzle with a creamy jalapeño-cilantro sauce including with fresh lime, sour cream & spices. Top off your tacos with crumbled queso fresco and serve alongside smoky cumin-spiced refried black beans.
Limited quantity available
Meatless Monday
Harissa Halloumi Bowl
This dish will "bowl" you over with how flavorful and quick it is! Toss sliced carrots, chickpeas & local okra with caraway seeds & garlic, then roast. Pan-sear briny halloumi cheese to golden perfection, then toss okra with chopped peanuts and a squeeze of lemon. Serve over a bowl of rice and drizzle it all with a creamy, balanced harissa dressing, then garnish with fresh cilantro.
(Plant-Based: Vegetarian)
G&G Classic
Chef Jaye Moore
Sweet & Spicy Glazed Chicken
You'll love this G&G classic for its beautiful simplicity and yumminess. Coat Springer Mountain chicken breasts in a mouthwatering glaze with brown sugar, sambal oelek, tamari, sesame seeds and a squeeze of lemon, then bake to spicy-sweet goodness. Sauté local summer squash brightened up with lemon & fresh cilantro. Enjoy over sticky rice flavored with fresh ginger and flecked with black sesame seeds.
Southern Flair
Chef Robin Pridgen
Trout & Bacon Vinaigrette
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 chives & bacon. Serve over buttery Riverview Farm grits and enjoy crisp-tender local green beans roasted with garlic on the side.
Attack is Back!
Thai Coconut Gazpacho
Join us in celebrating the 13th annual Attack of the Killer Tomatoes Festival with our inventive take on gazpacho featuring Peachtree Farm tomatoes! Blend together tomatoes, cucumber & bell pepper with a coconut milk base seasoned with Thai flavors and fresh herbs. Garnish with small diced veggies, then serve alongside toasted slices of TGM mini baguette spread with a dynamic Thai basil-peanut pesto.
(Plant-Based: Vegan)
Crispy Prosciutto & Fig Salad
Robin Pridgen
This gorgeously composed salad is truly a feast for the eyes as well as the stomach! Top a bed of local arugula with roasted fresh figs, crispy Pine Street Market speck (smoked prosciutto) & honey-toasted pecans. Drizzle with a deeply caramelized honey & white balsamic vinaigrette with a hint of spicy aleppo pepper. Finish with a shower of fresh basil & shaved manchego cheese.
Serves 2-4
Bacon & Blue Wedge Salad
Find out why our recipe testers declared this recipe the creme de la creme of salads! Toss cubes of TGM mini baguette with melted blue cheese, then toast 'til golden brown. Candy bacon ends from Pine Street Market with brown sugar & a kick of cayenne. Drizzle crisp local lettuce generously with a wonderfully tangy, creamy dressing including creme fraiche, lemon, fresh chives & dill. Top with your candied bacon, blue cheese croutons & cherry tomatoes.
Creamy Street Corn Dip
Torie Cox
This creamy dip inspired by Mexican esquites is the perfect appetizer for your summer cookout. Sauté sweet Georgia corn off the cob then add jalapeños, green onion, cilantro & a squeeze of lime. Stir in melty cream cheese, cotija & mayo. Scoop it into a bowl, sprinkle with smoky chili powder and serve with tortilla chips, slices of sweet peppers & radishes for dipping to your heart's content.
Serves 4-6
Heirloom Tomato Pie
We can't wait bring back this amazing tomato pie year after year—our best kit of all time! Whip up your own herbed biscuit crust with Southern Swiss buttermilk, press it into your favorite pie plate, then layer with gorgeous local tomatoes and a creamy spread packed with shredded cheddar cheese. Bake to golden brown deliciousness, then enjoy for a satisfying lunch or dinner. It goes well with a refreshing side salad (pick up some lettuce & cucumbers from our local market)!
Let's get cooking
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