Our test kitchen couldn't get enough of the spin on crispy rice. Easily cook and crisp rice in a saute pan with caramelized onions, garlic, and sweet & mild aji amarillo chile paste to create a base of crunchy perfection. Then coat Springer Mountain chicken breasts in a bright and herbaceous chimichurri and oven roast beside broccoli florets. For the finishing touch, and its namesake flavor, dice fresh pear and fold into the remaining chimichurri to create the perfect spoonable sauce. 

Coat al dente Pasta Mami rigatoni in a creamy, slightly tangy sauce featuring Caly Road goat cheese and a splash of half & half. Roast sweet delicata squash & red onions, then stir into the pasta along with local kale and a shower of grated parmesan. Fold in Riverview crumbled Italian sausage and garnish with toasted panko breadcrumbs.

We think there's truly nothing better than a pot pie to warm you up, and as a bonus: you only need one pan! Pan-sear Springer Mountain chicken breast, then shred and combine with butternut & fresh herbs. Deglaze with white wine, then add veggie broth & local greens. Top with a tender homemade buttermilk crust made over-the-top delicious with rosemary & gruyere cheese, then bake to bubbly, golden perfection.

The G&G recipe testers loved this recipe for its explosion of flavors & ease. Mold Brasstown ground beef seasoned with cumin, coriander, and smokey paprika around skewers to make kebabs. Bake to juicy perfection & enjoy over warm roasted & spiced cauliflower, sweet potato, and onion. Drizzle generously with yogurt & pomegranate molasses then top with pistachios & mint. 

Try something fun and new with our version of okonomiyaki, or Japanese savory pancakes. We swap out the traditional cabbage for shredded brussels sprouts that are mixed into a rice flour batter with a little kick of togarashi powder. Cook 'til golden brown then garnish with green onions and drizzle with an umami-packed sauce. Bake Blue Circle salmon brushed with a miso glaze and enjoy alongside a mixed green salad lightly dressed with a sesame vinaigrette. 

Everyone's sure love the cozy feel of this colorful, belly-warming feast! Season juicy sirloin steaks from Brasstown Beef with fresh rosemary and pan-sear to perfection. Top with a homemade cranberry compote featuring apple cider with a smidgen of fresh ginger. Roast carrot coins with brown sugar & cumin to create a smoky-sweet glaze, then serve alongside hearty serving of farro. 

Health-ify your Taco Tuesday/ Thursday/any day! with these veggie tacos that pack a punch. Roast sweet potatoes & peppers with a spice blend including ancho chili, then combine with black beans. Wrap in soft flour tortillas, then top with a lime cabbage slaw and sliced avocado. Finish with a drizzle of cooling buttermilk crema.

(Plant-Based: Vegetarian)

We're excited to be bringing back this classic because it's one of our all-time favorite recipes! Juicy shrimp from Sea Pearl Seafood are pan-seared in a simply irresistible garlic butter sauce. Fragrant sage, a splash of wine and a squeeze of lemon really make this sauce pop! Serve it all over a bed of creamy arborio rice risotto with silky mascarpone cheese, butternut squash & tender spinach. 

Find out why this effortless, flavor-packed recipe got rave reviews in the G&G test kitchen! Coat pan-seared Springer Mountain chicken breasts in a silky cream sauce including smashed garlic cloves & fresh rosemary. Serve over a bed of al dente orzo and enjoy with crispy roasted brussels sprouts tossed with punchy whole grain mustard.

Coat al dente Pasta Mami rigatoni in a creamy, slightly tangy sauce featuring Caly Road goat cheese and a splash of half & half. Roast sweet delicata squash & red onions, then stir into the pasta along with local kale and a shower of grated parmesan. Top with pan-seared chicken breast and garnish with toasted panko breadcrumbs.

We think there's truly nothing better than a pot pie to warm you up, and as a bonus: you only need one pan! Sauté a blend of local button, shiitake & oyster mushrooms with butternut & fresh herbs. Deglaze with white wine, then add veggie broth & local greens. Top with a tender homemade buttermilk crust made over-the-top delicious with fresh rosemary & gruyere cheese, then bake to bubbly, golden perfection.

(Plant-Based: Vegetarian)