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Sun/Mon, August 4th & August 5th
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Aug 4th & 5th
Thurs, August 1st
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Aug 1st
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Indian Classic with a Twist
Chef Torie Cox
Chicken Biryani
Fill your kitchen with the enticing aroma of basmati rice cooked with warm spices including garam masala, cardamom & cinnamon. Simmer tender Springer Mountain chicken thighs with golden raisins & local green beans. Add in a little kick of jalapeño, then cool your tongue with a generous drizzle of homemade cucumber-yogurt sauce. Fry thinly sliced onions for a crispy, craveable topping to take this dish to the next level, then finish with a sprinkle of cilantro & cashews.
$32 to serve 2 | $58 to serve 4
Meatless Monday
Chef Amy Ponzoli
Crispy Tofu & Peanut Sauce
If you don't love tofu already, let us change your mind with this standout plant-based recipe! Dust tofu from Soy Shop generously with cornstarch, salt & pepper then pan fry to achieve a crisp exterior. Coat with a creamy, umami-ful peanut sauce including Georgia Grinders peanut butter, coconut milk, miso paste, Thai chili & fresh ginger. Serve over sushi rice with wilted bok choy and garnish with crushed peanuts, green onion & cilantro. Enjoy a refreshing sweet-sour salad of cucumbers & shredded carrots on the side.
(Plant-Based: Vegan)
G&G Classic
Bolognese & Spaghetti Squash
Switch up your pasta routine and ditch the noodles for healthy, low-carb strands of spaghetti squash! Create a hearty, veggie-packed bolognese including mild spiced pork sausage from Riverview Farms, local fresh tomatoes, crushed tomatoes & aromatics, then finish with a splash of cream. Ladle over your "spaghetti" then dot with fresh mozzarella and garnish with ribbons of basil.
Beat the Heat
Nicoise with Salmon
This refreshingly light, easy and wholly satisfying recipe is just what you need for a chilled out dinner. Quickly pan-sear salmon fillets from Blue Circle. Create a salad from a bounty of local lettuce, chopped tomatoes, tender green beans & baby potatoes. Top with your salmon, halved hard-cooked eggs & briny kalamata olives, then drizzle all over with a lemony honey-dijon dressing.
Family Favorite
Peach BBQ Pulled Pork
You'll love this creative recipe that's a celebration of late summer! Local summer squash is sautéed then folded into a slightly sweet corn cake batter made with Riverview Farms cornmeal, Southern Swiss whole milk and chopped green onions. Lightly pan-fry your fritters, then pile them high with Piedmont BBQ's smoky pulled pork. Top with a homemade BBQ sauce featuring juicy Dickey Farms peaches.
One Pan Wonder
Chef Robin Pridgen
Poblano Chicken Skillet
Everyone at the table is sure to love this flavorful and creative dish that cooks all in one skillet! Roast poblano peppers to charred perfection, then combine with fresh cilantro, healthy pepitas and a squeeze of lime for a velvety pesto-style sauce. Toss this with tender potatoes and sweet yellow corn, then top with browned, spice-rubbed Springer Mountain chicken breasts.
Pasta Perfection
Roasted Red Pepper Tortellini
You'll have this easy, veggie-packed crowd pleaser on the table in no time flat. Coat Pasta Mami's cheese tortellini in a deliciously creamy roasted red pepper sauce. Toss with tender snap peas and a generous sprinkle of parmesan. Finish it all off with a dollop of ricotta flecked with fresh basil.
(Plant-Based: Vegetarian)
Poblano Steak Skillet
Everyone at the table is sure to love this flavorful and creative dish that cooks all in one skillet! Roast poblano peppers to charred perfection, then combine with fresh cilantro, healthy pepitas and a squeeze of lime for a velvety pesto-style sauce. Toss this with tender potatoes and sweet yellow corn, then top with browned, spice-rubbed Farmers & Fishermen sirloin steaks.
Nicoise with Smoked Trout
This refreshingly light, easy and wholly satisfying recipe is just what you need for a chilled out dinner. Create a salad from a bounty of local lettuce, chopped tomatoes, tender green beans & baby potatoes. Top with flaked smoked trout from Sunburst Trout Farms, halved hard-cooked eggs & briny kalamata olives, then drizzle all over with a lemony honey-dijon dressing.
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.
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.
S'mores Pastry Tarts
These pastries capture all the fun and deliciousness of s'mores with none of the pesky campfire smoke, bugs, or weather! Let your food processor do most of the legwork in creating a tender pastry dough spiced with a hint of cardamom. Simply roll out and fill rectangles of dough with a luscious, spreadable chocolate ganache, then bake to flaky perfection. Top them with a swipe of marshmallow fluff & crumbled graham crackers, then broil to get that campfire toasted look.
Makes 6 tarts
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
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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