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Whole Roasted Chicken

A whole Joyce Farms chicken is roasted to a golden brown with a creamed mustard sauce. Served with a warm lentil salad with lightly pickled vegetable and tons of fresh parsley.  


  • Chicken: preheat  oven to 350 degrees, remove lid from the container and heat for 20 minutes. Packaging can go right into the oven! If the chicken was previously refrigerated, let it come to room temperature before placing in oven.

  • Lentil Salad: place in a sauce pan and heat on low on the stove until it comes to temp, stir in parsley and serve. 

  • Creamed Mustard Sauce: heat on low in a sauce pan on the stove top. Drizzle onto the chicken or serve on the side.

Sweet Potato Red Curry

Local Savannah sweet potatoes and kale are stewed in a tomato and coconut milk broth seasoned with a light spiced red curry paste (made in-house!).  Served with kimchi, cilantro and coconut milk.


You can ether use your oven or your stovetop. Packaging can go right into the oven!

  • Oven: Preheat oven to 350 degrees. Add 2 tbls of water to the curry container, cover with foil and heat for 20 minutes. If curry has been refrigerated, let it come to room temperature before placing in oven. 

  • Stove top: separate curry and rice into separate sauce pans, add a tbls of water to each, cover with a lid, and place on a low heat. Stir both occasionally to avoid burning on the bottom

  • Serve your curry with warm rice, top with a drizzle of coconut milk, cilantro, and kimchi.

Fennel & Fish Pie

Locally caught flounder is cooked gently in a mix of fennel, celery, swiss chard and fish stock.  Seasoned with tarragon, Pernod, and a wisp of orange zest and topped with light puff pastry.  Served with a bright, herbaceous citrus salsa verde.


  • PIE: preheat oven to 350 degrees, uncover pie and place in the oven for 20 minutes or till the inside of the pie is piping hot. Packaging can go right into the oven! If pie has been refrigerated, let it come to room temperature before placing in oven.
  • Salsa Verde: let the salsa verde come to room temperature before serving on the side - apply as needed.

Butterbean Sott’oilo

Local butterbeans are warmed and preserved in a flavorful olive oil with sweet roasted vadalia onions, rosemary, and garlic. Served with wilted arugula, topped with goat feta cheese.


  • We like to serve the beans warm to bring out all the flavors of the dish. In a pan on the stove top gently heat the bean mixture till it starts to bubble on all sides of the pan.  Remove to a bowl and top with the feta

  • For the bread you can simple slice and pop in the toasted or you can brown in a skillet with olive oil for best texture and crunch.

Marinated Tomatoes

Local tomatoes are marinated in a flavorful olive oil and vinegar mix. Tossed with torn herbs, toasted pine nuts, and goat cheese. Served with Warmed focaccia


  • In a preheated 350 degree oven place the focaccia bread and warm for 15 minutes.  

  • Salad is ready to go, just toss in your pine nuts and goat cheese and enjoy with your warm bread

Watermelon & Cucumber Salad

A nice fresh salad of local watermelon and cucumbers with mint, shisho, and fresh ginger tossed in a roasted shallot and chili dressing. Contains soy in dressing.

  • Combine all ingredients in a bowl and serve

String Bean Salad

Blanched local string beans are served room temp and tossed with fresh herbs, pickled chilies and a lemon tahini dressing. Topped with a fragrant seed mixture of sesame, fennel, coriander, cumin and sunflower known as dukkha 

  • This dish can ether be ate room temp or you can gently heat the beans and serve the salad warm.  Rmove the beans form the container and heat on the stove top in just a little water.  Toss with all ingredients and top with the dukka.