Veggie-packed and quick, this recipe will make dinner a breeze! Pan-sear sliced Springer Mountain chicken breasts with aromatics including plenty of fresh ginger. Toss with stir fried green beans & carrots, then serve over a bed of jasmine rice. Garnish with green onion, peanuts & cilantro. Generously drizzle it all with a creamy, Thai-inspired peanut sauce including sriracha for a little kick.

Roast sweet delicata squash & red onions, then fold into al dente Pasta Mami rigatoni that's been coated in a creamy tangy sauce featuring CalyRoad goat cheese and a splash of half & half. Toss your pasta with Riverview Farms crumbled Italian sausage, wilted local kale and a shower of grated parmesan. Garnish with crunchy & golden panko breadcrumbs.

Nothing says comfort like a hearty pot pie! Our rendition of this cozy classic combines tender broccoli, sweet potatoes, and parsnips in a smooth, luscious, aged cheddar sauce. Combine with seared Springer Mountain chicken thighs and spoon into a casserole dish or skillet and cover the top with dollops of buttermilk drop biscuits, then let it bake to golden, bubbly perfection!

This simply satisfying crowd pleaser of a meal couldn't be any easier! Marinate tender sliced steak from Brasstown Beef in a mouthwatering sauce including smoky spices, lime & garlic. Sauté juicy Peachtree Farm tomatoes & peppers along with black beans, deglazing the pan with some of that flavorful marinade. Scoop it all atop a bed of cumin-spiced rice and garnish with fresh cilantro. 

Coat Villari pork tenderloin in a lip-smacking maple-Dijon mustard sauce then oven roast until juicy. Pair with a crisp slaw including BJ Reece Orchards apples, celery & kale tossed in a light, creamy dressing and the dreamiest red-skinned mashed potatoes made perfect with buttermilk from Rockhouse Creamery. Give your pork a final drizzle of sauce for a perfect early fall dinner. 

You'll be amazed at how easy and hands off this Greek-inspired recipe is! Marinate Sea Pearl Seafood wild-caught shrimp with lemon & garlic while you sauté Peachtree Farm tomatoes, sweet peppers, garlic & briny kalamata olives. Stir in orzo & fresh oregano, then bake it all to tender perfection. Complete your dish with a lemony-herbed topping by combining crumbled feta with lemon, dill, parsley & green onion.

This veggie-packed one-pan wonder couldn't be easier! Sauté tender local eggplant & sweet peppers seasoned with coriander & golden turmeric. Add diced tomatoes & spinach to wilt, bringing it all together with spicy harissa, fragrant oregano and a bright squeeze of lemon. Dot with torn burrata & drizzle with olive oil for a luxurious finish. Serve with wedges of toasted pita from Classic Pita.

Bring home a taste of Atlanta’s farm-to-table gem, THE CHASTAIN, with this elegant recipe from Chef Christopher Grossman! Pan-sear Blue Circle Salmon fillets, then nestle over a bright, herbaceous zucchini purée. Serve alongside buttery fingerling potatoes coated with crème fraîche, dill, chives & lemon zest. Top with squash ribbons for a beautiful burst of late-summer flavor. Chef's suggestion: For an added layer of luxury, finish your dish with a salmon roe supplement, available here in our local market. 

In partnership with Southern Chefs Potluck, 5% of sales on this meal kit will be donated to Wholesome Wave GA.

The G&G recipe testers loved this recipe for its explosion of flavors & ease. Form Niman Ranch 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. 

Nothing says comfort like a hearty pot pie! Our veggie-packed rendition of this cozy classic combines tender broccoli, sweet potatoes & parsnips in a smooth, luscious, aged cheddar sauce. Spoon into a casserole dish or skillet and cover the top with dollops of buttermilk drop biscuits, then let it bake to golden, bubbly perfection!

(Plant-Based: Vegetarian)

Roast sweet delicata squash & red onions, then fold into al dente Pasta Mami rigatoni that's been coated in a creamy tangy sauce featuring CalyRoad goat cheese and a splash of half & half. Toss your pasta with wilted local kale and a shower of grated parmesan. Top with pan-seared Springer Mountain chicken breasts and garnish with crunchy & golden panko breadcrumbs.