This week, transform your kitchen into Tio Lucho's, Poncey-Highland's modern Peruvian hot spot, with Chef Arnaldo's home cook-friendly version of the grilled marinated meat known as anticuchos. Let Springer Mountain chicken breasts soak up Tio Lucho's marinade including achiote, beer, tamari & spices, then bake to perfection. Serve over garlicky jasmine rice & lima beans cooked with homemade sofrito, an aromatic flavor base including aji amarillo paste, onion, tomato & spices. Finish it off with a cherry tomato-jalapeño salsa criolla.

(Marinade contains beer)

Find out why this autumnal dish is a tried-and-true G&G classic! Whip up a flavor-packed, homemade pesto with local arugula & pecans, then smother onto pan-seared Springer Mountain chicken breasts. On the side, enjoy al dente orzo combined with tangy CalyRoad Creamery goat cheese then tossed with honey-roasted butternut squash & a finishing touch of lemon zest.

This nourishing, flavorful curry could not be more packed with veggies! Sear Brasstown Beef bulgogi and stir fry with carrots & bok choy, then simmer in a creamy coconut milk & red curry base along with plenty of cashews. Ladle it all over a bed of hearty brown rice, then top with a spicy toasted coconut-herb garnish & lime wedges.

Our take on this Vietnamese specialty packs an unbelievable amount of flavor in so little time. Coat delicate salmon fillets from Blue Circle in an aromatic, syrupy caramel sauce including aromatics, brown sugar & lime juice. Sauté sweet red peppers & snow peas, then season with lime zest. Serve it all over a bed of jasmine rice, then garnish with fresh cilantro & mint.

Even if it doesn't feel like fall outside yet, make it so in your kitchen with this wonderfully autumnal dinner. Brown Springer Mountain chicken breasts on the stovetop and finish in the oven to roast alongside sliced fennel, apples, kale & herbs. Toast torn sourdough from TGM Bread into craggy croutons to sprinkle over top, then drizzle everything with a savory cider vinegar pan sauce.

This elevated cookout-worthy recipe will satisfy your burger cravings in a jiffy. Combine ground beef from Brasstown Beef with piquant blue cheese, form into patties and pan cook (or grill!). Top them with local tomato slices then place on toasted TGM sesame buns spread with mayo. On the side, enjoy tender summer squash & onions tossed in a punchy marinade with a sprinkle of fresh herbs.

Smear naan from Classic Pita with muhammara, a delicious Levantine spread including roasted red peppers, walnuts, pomegranate molasses and a dash of Aleppo pepper. Top with roasted butternut squash, onion pieces & cauliflower seasoned with our own Moroccan-inspired "Mint to Be" spice blend. Top with crumbled feta, then bake to golden, crispy goodness. Garnish with a drizzle of pomegranate molasses & fresh herbs.

(Plant-Based: Vegetarian)

We've made it easy for you to whip up this lightened-up, quick version of a French classic in your own kitchen! Tender Springer Mountain chicken thighs are simmered in a richly-flavored red wine sauce with Orchard Valley button mushrooms & green beans. Finish it off with fresh thyme & Pine Street Market bacon crumbled over the top, then serve with a TGM Bread mini baguette, perfect for soaking up that delicious sauce. 

Try our veggie-packed rendition of alfredo pasta for a delightful weeknight dinner. Dust Sea Pearl Seafood shrimp with bold blackening spice then pan-sear. Toss Pasta Mami fettuccine in a classic, creamy alfredo sauce with parmesan & heavy cream. Roast juicy cherry tomatoes & broccoli florets, then scoop onto the pasta along with the shrimp and a sprinkle of parsley. 

This nourishing, flavorful curry could not be more packed with veggies! Sauté eggplant, carrots & bok choy, then simmer in a creamy coconut milk & red curry base along with plenty of cashews. Ladle it all over a bed of hearty brown rice, then top with a spicy toasted coconut-herb garnish & lime wedges.

(Plant-Based: Pescatarian)

Our take on this Vietnamese specialty packs an unbelievable amount of flavor in so little time. Coat Springer Mountain chicken breasts in an aromatic, syrupy caramel sauce including aromatics, brown sugar & lime juice. Sauté sweet red peppers & snow peas, then season with lime zest. Serve it all over a bed of jasmine rice, then garnish with fresh cilantro & mint.