Who doesn't love fried chicken?! With this recipe, you can skip the mess of deep frying and simply bake it to crispy perfection. Dredge Springer Mountain chicken breasts in Rock House buttermilk and coat in a spiced panko-cornmeal mixture, then bake until golden. Sauté local green beans tossed in sherry vinegar and top with crispy fried shallots. Enjoy accompanied by lightly creamed sweet Georgia corn. 

This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season and sauté Brasstown Beef sliced steak with a mild chili spice blend. Pile sliced steak and charred corn into flour tortillas and drizzle with a creamy street corn sauce including fresh lime, jalapeno, cilantro, and sour cream. Top off your tacos with crumbly cotija and serve alongside smoky cumin-spiced refried black beans.

Here at G&G we believe a little butter makes everything better and basil brings this beurre blanc sauce right into summer! Sauté Blue Circle salmon filets while fingerling potatoes, broccoli, and cherry tomatoes roast together in the oven. Toss broccoli and cherry tomatoes in pecorino cheese for a sharp nutty finish. Whip together a quick basil butter sauce, or "beurre blanc," to drizzle overtop for a meal that is as easy as it is elegant! 

This sensational stir fry recipe packs a wallop of flavor in so little time! Cook Riverview Farms ground pork and scallions until sizzling! Then stir-fry 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 cilantro, then garnish with lime wedges.

This quick and interesting recipe is just the ticket to an elevated summer dining experience at home! Sauté spice-rubbed Springer Mountain chicken breasts then toss seared local zucchini with fresh cilantro and parsley. Nestle chicken and zucchini next to a pine nut couscous and drizzle with homemade garlic-lime tahini sauce. For the perfect finishing touch top with Doux South pickled red onions. 

This veggie packed meal is as fun as it is flavorful! Grilled skewers loaded with summer squash, red onion, peach, and okra are basted in a mouth watering honey-jalapeno Cowboy Butter. Serve skewers overtop creamy Riverview Farms grits with plenty of gouda cheese whisked in. Top with fresh cilantro & parsley and remaining butter for a rootin' tootin' good time!

Bet you haven't thought about coconut milk in gazpacho before—you'll love our inventive take on a summer classic! Blend together Peachtree Farm tomatoes, cucumber & bell pepper with a coconut milk base seasoned with Thai flavors and fresh herbs. Garnish with reserved diced cucumber, pepper and tomato, then serve alongside toasted slices of TGM mini baguette spread with a vibrant Thai basil-peanut pesto.

(Plant-Based: Vegan)

You'll be amazed at how easy and delicious this veggie-packed recipe is! Combine al dente penne from Pasta Mami with Springer Mountain ground chicken and a bounty of summer veggies, including tender local green beans, juicy tomatoes & corn. Toss everything with a mouthwatering lemon herb sauce and morsels of fresh mozzarella, then garnish with parmesan. 

These cute yet substantial mini burgers are certain to be a perennial grilling season favorite! Combine Evan's ground beef with a fragrant blend of spices including coriander & cumin, then form into mini patties. Nestle them into soft slider buns from TGM Bread and top with CalyRoad Creamery chèvre. On the side, serve a refreshing salad including Peachtree Farm tomatoes and fresh mint, plus roasted potato wedges sprinkled with bright za'atar seasoning.

Here at G&G we believe a little butter makes everything better and basil brings this beurre blanc sauce right into summer! Sauté Springer Mountain chicken breasts while fingerling potatoes, broccoli, and cherry tomatoes roast together in the oven. Toss broccoli and cherry tomatoes in pecorino cheese for a sharp nutty finish. Whip together a quick basil butter sauce, or "beurre blanc," to drizzle overtop for a meal that is as easy as it is elegant! 

This standout meal inspired by Mexican street corn will really give you something to taco 'bout! Season and sauté Sea Pearl gulf shrimp with a mild chili spice blend. Pile shrimp and charred corn into flour tortillas and drizzle with a creamy street corn sauce including fresh lime, jalapeno, cilantro, and sour cream. Top off your tacos with crumbly cotija and serve alongside smoky cumin-spiced refried black beans.