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Monday June 26th, 2017

Spice-Rubbed Chicken with blueberry thyme sauce, greens & herbed quinoa see more

Tender Springer Mountain chicken breasts are dry-rubbed with a sweet & savory blend of aromatics & seasonings, then pan-seared to juicy perfection. Smother them with a flavor-packed blueberry-thyme sauce. Serve over a bed of lemon-dressed Swiss chard from Rodgers Greens & Roots Farm & quinoa tossed with fresh herbs.

Barbacoa Brisket Tacos with feta, flour tortillas & field pea-peach slaw see more

Season Pine Street Market's tender, slow-cooked brisket with mild spices, then pile it into flour tortillas with Caly Road Creamery's feta cheese. Even the pickiest of eaters will love topping their tacos with a fun slaw of crisp kale from Big Branch Valley Farm, tender field peas & juicy Watsonia Farm's peaches!

Blackened Trout with remoulade, green beans & toasted barley see more

Coat trout fillets with G&G's own mild blackening spice blend, then pan-sear them to lock in all that flavor. Deglaze your pan with a bright wedge of lemon & saute green beans for a seasonal side dish with tons of Cajun taste. Serve everything over hearty, toasted barley & drizzle it with homemade remoulade featuring Atlanta Fresh Greek yogurt

Chinese Barbecue Chicken over rice with cucumber-cherry tomato salad & sesame dressing see more

Why order takeout when you can stay in? We've made it easy for you to make a classic Chinese-inspired dish that everyone is sure to love. Sear Springer Mountain chicken breasts & top with a mouthwatering sauce of brown sugar, tamari, hoisin & Chinese Five Spice. Serve it over a bed of toasted rice & topped with a refreshing sesame dressed salad of cucumber & Rise N Shine Farm cherry tomatoes.

Chipotle-Peach Pork Chops with zucchini, field pea & pecan saute see more

Emily thinks this warm weather dish is just peachy! Simmer Watsonia Farm's peaches with smoky cumin & chipotle to make a mouthwatering glaze, then drizzle it over pan-seared Riverview Farm's pork chops. Serve with a summer saute of field peas, Rise N Shine Farm zucchini & pecans garnished with fresh cilantro.

Monday June 19th, 2017

3-Peppered Pork Chops with cucumber-peach salsa & homemade cornbread muffins see more

Juicy Riverview Farms' pork chops are seasoned with white, black & cayenne pepper then pan-seared to perfection. Serve them with an herbed salsa made with Dickey Farm's peaches & Rise N Shine cukes, then top it all off with a dollop of Atlanta Fresh greek yogurt. On the side, enjoy easy, homemade cornbread muffins. These chops would also be great on the grill!

Cafe Sunflower's Falafel Pita with tomato-cucumber salad, cool yogurt dressing & feta see more

You won't want to miss this delicious dish featuring falafel mix made specially for G&G home chefs by our friends at Cafe Sunflower, one of Atlanta's premier vegetarian restaurants! Fill fluffy TGM Bread pitas with falafel & Big Branch Valley Farm's butter lettuce, then sprinkle with crumbled Caly Road Creamery's feta cheese. On the side, enjoy a fresh cucumber & Watsonia Farm grape tomato salad with a cool tahini-yogurt dressing featuring Atlanta Fresh Greek yogurt.

Peach-Glazed Sticky Chicken with kohlrabi-blueberry salad & toasted orzo see more

Saute Springer Mountain chicken breasts & toss in a mouthwatering glaze made with Serenbe Foods peach butter. Serve chicken over a bed of toasted lemon orzo. On the side, enjoy a refreshing salad with crunchy kohlrabi, sunflower seeds, fresh tarragon & the season's first blueberries from Red Earth Organic farm! 

Herb-Crusted Steak with curry vinaigrette tomatoes over cashew & zucchini rice see more

Our founder Emily loves all of the summer flavors in this dish! Rub steak with a coriander herb blend, then pan sear to perfection. Toss tomatoes in a bright, homemade curry vinaigrette with ginger, mint & cilantro to serve over the steak. On the side, toss sauteed zucchini & crunchy cashews with fluffy rice.

Baked Cobia Fillets with peach agrodolce & warm potato salad with green beans see more

Bake firm, flavorful cobia fillets, then top them with a summery, sweet & sour peach agrodolce. Roast potatoes & Watsonia Farm's green beans, then toss veggies in a vibrant herb-mustard dressing for a flavor-packed warm potato salad you'll be making again & again this summer!

Monday June 12th, 2017

Kevin Gillespie's Seared Shrimp over grits with sauteed tomato, green beans & summer squash see more

Transform your kitchen into Gunshow with this recipe from Top Chef's fan favorite Kevin Gillespie! Wild-caught Gulf shrimp are seasoned & pan-seared alongside a summertime medley of Watsonia Farm's green beans, Serenbe Farm's squash & Red Earth Organic Farm's tomato. Serve it all over Riverview Farm's grits simmered with Atlanta Fresh whole milk & caramelized onions. 

Miso-Glazed Cod with green tea rice, roasted mushrooms & tomatoes see more

Our Founder Emily thinks this dish is tea-rrific! Sustainably caught cod is topped with a to-die-for glaze of miso, mirin & tamari, then nestled amidst Watsonia Farm's grape tomatoes, green onion & Orchard Valley's button mushrooms & baked. Pair fish with fragrant jasmine rice that's delicately flavored with green tea.

Ginger-Peach Pork Burgers with homemade ketchup, arugula & sauteed field peas see more

Form Riverview Farm's ground pork into tasty burgers & serve on TGM Bread's brioche buns. Top them with Crystal Organic Farm's arugula & homemade ginger-peach ketchup featuring Verdant Kitchen's ginger ale, Dickey Farm's Georgia peaches & a sprig of mint. On the side enjoy tender, crispy sauteed field peas.

Sweet & Spicy Chicken with ginger sticky rice & summer squash medley see more

Smother Springer Mountain chicken with a mouthwatering glaze of brown sugar, chili garlic sauce, soy sauce, sesame seeds & a hint of citrus then bake to spicy-sweet perfection. Simmer rice with ginger, green onions & sesame, then serve it all alongside sauteed Red Earth Organic Farm's squash with lime & cilantro.

Peach BBQ Pulled Pork over squash & cornmeal fritters with fresh herbs see more

You'll love this fun & creative recipe! Start by sautéing Red Earth's summer squash & onion. Combine veggies with a cornbread starter, Atlanta Fresh whole milk, parsley & chives & lightly pan-fry your own fritters! Top them with Pine Street Market's pulled pork tossed in a homemade peach BBQ glaze featuring Dickey Farm's Georgia peaches & jalapeno.

Monday June 5th, 2017

Buttermilk Pork Chops with blistered tomatoes, green beans & cornbread see more

Pan-seared Riverview Farms' pork chops are perfect with blistered Watsonia Farm's cherry tomatoes & green beans simmered in a creamy Atlanta Fresh buttermilk & peppercorn pan sauce. Sop up all these mouthwatering flavors with Southern-style cornbread.

Chipotle-Peach Chicken with charred lettuce, citrus quinoa & herb vinaigrette see more

Our Founder Emily loves this combo of spicy & sweet with juicy Dickey Farms' peaches & smoky chipotle! Tender Springer Mountain chicken breasts are simmered in a peachy sauce then served alongside herbed quinoa with fresh lime & a crisp, charred Rise N Shine Farm romaine salad with homemade vinaigrette.

Honey-Glazed Brisket with sesame-roasted broccoli & peaches over brown rice see more

Toss Red Earth Organic Farm's broccoli & Dickey Farm's peaches with sesame seeds, then roast to tender perfection. Saute Pine Street Market's slow-cooked, pulled brisket with a lime, tamari & honey glaze, then serve over a bed of wholesome brown rice garnished with fresh cilantro.

Cilantro Pesto Shrimp with mediterranean spices over orzo, tomato & zucchini see more

Season juicy Gulf shrimp with a special blend of bright, citrusy sumac & spices, then saute. Serve them over al dente orzo tossed with Red Earth Organic Farm's zucchini & tomatoes. Top it all off with an herbacious, homemade cilantro-almond pesto & garnish with charred lemon.

Polynesian Fried Rice with peaches, snap peas & coconut-almond topping see more

Take-in this twist on classic, comforting fried rice! Saute Big Branch Valley Farm's snap peas, cabbage & green onion in an asian brown sauce that's bursting with umami, and scramble rice with Darby Farm's eggs. Toss in some juicy Dickey Farm's peaches, sprinkle with a toasted, crunchy coconut-almond topping, then drizzle with Chinese Southern Belle sauce & sriracha-coconut dressing.

Tuesday May 30th, 2017

Caribbean Pulled Pork with peaches & tomatoes over rice & black beans see more

Tender, pulled pork from our friends at Pine Street Market is simmered in mild, Caribbean-inspired flavors & a fun sauce made with Dickey Farms' peaches & diced tomatoes! Serve it on top of black beans & rice tossed with sauteed Big Branch Valley Farm chard, then garnish with fresh cilantro.

Garlic-Herb Steak & Moroccan-spiced couscous with braised tomatoes see more

Top pan-seared steak with an herbed sauce packed with flavorful garlic, scallions, mint, oregano & parsley. Serve alongside couscous tossed with carrots & Watsonia Farm's grape tomatoes delicately seasoned with cumin, smoked paprika & a hint of cinnamon. 

Salmon & Tomato Vinaigrette over wild rice pilaf with sauteed summer squash see more

Emily loves this flavorful dish bursting with some of the season's first tomatoes! Top pan-seared, wild caught salmon fillets with a homemade vinaigrette featuring Red Earth Organic Farm's tomatoes, briny capers & smoky spices. Saute Red Earth's summer squash, and serve everything over healthy wild rice pilaf.

Stuffed Cajun Chicken with kale caesar salad & smashed potatoes see more

Stuff Springer Mountain chicken breasts with Wright Dairy's Coosa cheese (a mild asiago) & roasted red peppers, then season with a mild & flavorful Cajun rub. Bake it until golden on the outside & melted in the middle. Serve chicken alongside smashed potatoes & kale caesar salad with homemade dressing.

Korean BBQ Chicken Bowl with broccoli, summer squash, quinoa & peanuts see more

Saute White Oak Pastures' ground chicken in a homemade Korean BBQ sauce with tamari, sesame, honey & aromatics, then give it just the right kick (you decide how much!) with Korean chili paste. Roast Red Earth Organic Farm's summer squash & broccoli with ginger. Build your own bowl over superfood quinoa & garnish with green onion & peanuts.

Monday May 22nd, 2017

Peach-Glazed Brisket over orange blossom & summer squash couscous see more

Toss Pine Street Market's tender pulled brisket with Dickey Farms' peaches & a sweet balsamic glaze. Serve it alongside couscous that's delicately flavored with orange blossom then tossed with summer squash, greens, walnuts & fresh tarragon for a colorful & fun meal featuring the bounty of the season!

Chorizo Flatbread with goat cheese, peaches & thyme-balsamic glaze see more

Top artisanal flatbreads with Pine Street Market's well-seasoned chorizo sausage, sliced Dickey Farms' peaches & Caly Road Creamery goat cheese then bake to optimal crispiness. Top it off with a lightly dressed arugula salad & drizzle with thyme-balsamic glaze.

Sweet Chili Shrimp with crispy garlic-caper snap peas over coconut rice see more

Our founder Emily loves these juicy, wild-caught Gulf shrimp marinated in sweet chili sauce, tamari, honey, lime & aromatics. Toss flavorful shrimp in a pan with charred snap peas & capers to make a great sauce for serving over a bed of coconut rice garnished with fresh cilantro.

Bacon-Wrapped Chicken with roasted broccoli & buttermilk whipped potatoes see more

Wrap tender Springer Mountain chicken breasts & fragrant sage in the loving arms of Pine Street Market bacon. Simmer seared chicken in a white wine sauce, then serve over a bed of smooth, whipped Idaho potatoes with Atlanta Fresh buttermilk. Garnish with freshly chopped chives & enjoy roasted broccoli on the side.

Spring Pea Stuffed Pasta with fava beans, herbed white wine sauce & almond salad see more

Savor al dente Storico Fresco pasta stuffed with spring peas, fava beans & creamy ricotta. Toss pasta in a simple yet elegant white wine-butter sauce with verdant parsley & chives, then garnish with parmesan. Lightly toss farm fresh lettuce with homemade balsamic dressing, marcona almonds, chopped dates, red onion & celery for a refreshing side salad.

Monday May 15th, 2017

Coconut Adobo Chicken with wilted greens, shiitakes & savory cheese grits see more

In this Southern take on a Filipino classic, tender Springer Mountain chicken breasts simmer in a sweet, tangy adobo sauce with creamy coconut milk, Sparta Imperial shiitake mushrooms & Red Earth Organic Farm kale. Serve it all over a bed of Riverview Farms' grits with Wright's Dairy Red Hill Cheddar.

Chimichurri Pork Sandwiches on ciabatta rolls with herbed radicchio-potato salad see more

Spread TGM Bread's ciabatta rolls with herbacious, homemade chimichurri & top with Pine Street Market's pulled pork for a crowd-pleasing sandwich. On the side, enjoy our take on creamy potato salad tossed with bright lemon juice, capers, crisp radicchio & a sprinkle of fresh parsley.

Shrimp Stir Fry with peaches, broccoli & ginger miso rice see more

This stir fry is bursting with bright Spring flavors! Saute wild caught Gulf shrimp with broccoli florets, Red Earth Organic Farm's summer squash & the season's first peaches in a mouthwatering sauce of ginger, honey, tamari & sesame. Serve it over white rice delicately flavored with fresh ginger & miso. Garnish with peanuts.

Fried Chicken Biscuits with ramp butter gravy, poached egg & roasted zucchini see more

Our founder Emily loves this comforting Southern classic! Easily batter & fry juicy Springer Mountain chicken breasts, pile 'em onto Proof Bakeshop's fluffy biscuits, smother with homestyle white gravy made with Atlanta Fresh milk & Banner Butter's sensational, seasonal wild ramp butter! Top it all off with a farm-fresh poached egg, and enjoy roasted Red Earth Organic Farm zucchini & sliced red onion on the side.

The General Muir Orecchiette with sausage, broccoli rabe, cream sauce & ricotta salata see more

Transform your kitchen into The General Muir with this easy & elegant recipe from Chef Todd Ginsberg! Form Riverview Farm's sausage into bite-sized meatballs & bake. Toss al dente orecchiette pasta with an Atlanta Fresh heavy cream sauce, meatballs & blanched broccoli rabe. Garnish with fresh oregano & grated ricotta salata.

Monday May 8th, 2017

Thai Salmon Noodle Bowl with napa cabbage, mushrooms & herbs see more

Toss rice noodles in a homemade Thai curry sauce with fresh lime juice, creamy coconut milk, curry paste, ginger & garlic. On top, enjoy sauteed Orchard Valley button mushrooms, bok choy & wild-caught salmon fillets. Garnish with fresh cilantro & mint.

Lemon-Butter Chicken with summer squash, cremini mushrooms & capers over rice see more

Pan-sear tender Springer Mountain chicken breasts, then simmer them in a classic white wine sauce with Red Earth Organic Farm summer squash, Orchard Valley cremini mushrooms, bright lemon, fresh rosemary, kalamata olives, briny capers & a swirl of butter. Serve over a bed of rice & garnish wtih shaved parmesan.

Huevos Rancheros with black bean mash, avocado, feta & cilantro see more

Whip up your own huevos rancheros tostada-style! Simmer Darby Farm eggs in a smoky chipotle ranchero sauce with farm fresh greens. Pile eggs onto crispy corn tortillas with mashed black beans & Monterey jack cheese, then top with sliced avocado, crumbled Caly Road Creamery feta, quick-pickled onion & a pinch of cilantro.

Turkey Burgers with roasted strawberry ketchup & baked zucchini fries see more

Form seasoned White Oak Pasture's ground turkey into patties & pan-sear to juicy perfection. Slide them onto TGM hamburger buns lightly spread with mayo & topped with crisp lettuce & red onion. Serve homemade strawberry ketchup on the side for dipping your burger & crispy, panko-crusted veggie sticks made from Red Earth Organic Farm zucchini.

Prosciutto White Pizza with mushrooms, rosemary & fig-balsamic salad see more

This artisanal crust from Atlanta's Victtoria Pie is lightly topped with their flavorful white sauce. Pile is high with The Spotted Trotter's duck prosciutto, fontina cheese, Orchard Valley button mushrooms & fresh rosemary sprigs. On the side, lightly dress spring mix, strawberries & red onion with homemade fig-balsamic vinaigrette & sprinkle with walnuts.

Monday May 1st, 2017

Berry-Chicken & Spring Farro with greens, ramps, strawberries & vinaigrette see more

The signs of spring are all around us! Enjoy local greens topped with hearty farro & quick-pickled Abundant Harvest ramps & Red Earth Organic Farm strawberries. You'll love the combination of these flavors topped with tender, pan-seared Springer Mountain chicken breasts. Toss it all with a tangy homemade vinaigrette, fresh mint & parmesan cheese. 

Ground Pork Tacos with strawberry sauce, marinated greens & couscous see more

Celebrate Cinco de Mayo any night of the week with this festive dish! Tacocs are topped with Riverview Farms ground pork & a sweet & spicy strawberry sauce flavored by a hint of jalapeno. Serve alongside a marinated bok choy slaw, crisp sliced radishes & couscous with colorful turmeric & cashews.

Garlic-Tamari Glazed Steak with sauteed sugar snap peas, cabbage & peanuts see more

Our founder Emily loves this Asian-inspired dish! Tender steaks are marinated in a flavorful asian-inspired marinade with green onion, tamari, brown sugar & mild spices. Pan sear them & serve with rice & a saute of sugar snap peas, cabbage & peanuts.

Pulled Pork Quinoa Bowl with summer squash, mushrooms & cumin-lime yogurt dressing see more

Toss superfood quinoa with a creamy dressing made with Atlanta Fresh Greek yogurt, cumin, a dash of honey & a squeeze of fresh lime. Top it with Pine Street Market's slow-cooked, pulled pork sauteed with a smoky spice blend, roasted Orchard Valley button mushrooms & summer squash, Caly Road Creamery feta, fresh cilantro & toasted pepitas. 

Lemon-Herb Shrimp Risotto with sauteed greens, carrots & button mushrooms see more

Saute wild caught Gulf shrimp with spring carrots, Orchard Valley button mushrooms, Abundant Harvest spinach, and shallots. Simmer shrimp & vegetables in a classic white wine-butter sauce with freshly chopped parsley, tarragon & chives. Serve it all over a bed of creamy risotto with pecorino. 

Monday April 24th, 2017

Pimento Cheese Grit Bowl with pulled pork, greens & balsamic-tomato sauce see more

This meal is truly comfort in a bowl! Tender, pulled pork from our friends at Pine Street Market is tossed with balsamic-tomato sauce & warmed to perfection. Simmer Riverview Farm's grits with Atlanta Fresh milk, then load 'em up with Joseph & Co's creamy pimento cheese. Build your own grit bowl topped with pulled pork & sauteed greens!

Coriander Spiced Salmon with pickled strawberries & zucchini-farro salad see more

Rub wild-caught salmon fillets with a delectable mix of coriander & cumin then pan-sear. Top salmon with quick-pickled Red Earth Organic Farm strawberries & serve alongside tender farro salad tossed with the season's first zucchini from Red Earth Organic Farm, radishes, spicy arugula, fresh cilantro & Caly Road Creamery feta cheese. 

Pecan-Crusted Chicken with spring vegetables & herbed buttermilk dressing see more

Springer Mountain chicken breasts are lightly breaded with mix of panko breadcrumbs & toasted pecans, then baked to golden perfection. Toss French-style blanched radishes, carrot ribbons & Watsonia Farm's asparagus, then toss with frisee & homemade herbed buttermilk dressing featuring Atlanta Fresh's buttermilk. On the side, enjoy warmed bread from The General Muir.

Rosemary Duck Breasts over wild rice blend with spring peas & asparagus see more

Our founder, Emily, loves this savory duck with fresh spring veggies! Score & pan-sear tender duck breasts then top them with a lip-smacking garlic-Dijon sauce peppered with fresh rosemary. On the side, toss a blend of wild & brown rice with fresh herbs, English peas & Watsonia Farm's asparagus.

Green Curry Pork Meatballs with shiitakes & pickled carrots over rice see more

Curry some favor at the dinner table this week with this flavor-packed dish! Form Riverview Farm's ground pork & aromatics into juicy meatballs, then simmer them in a mild coconut green curry sauce with Sparta Imperial's shiitake mushrooms & Rise 'N' Shine Farm's bok choy. Serve it all over rice & top with a bright garnish of herbed carrot salad.