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Monday May 21st, 2018

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

Our Founder Emily loves this combo of spicy & sweet with juicy Watsonia Farm 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.

Chicken Croquettes over strawberry-farro salad with green goddess dressing see more

Form ground White Oak Pastures' chicken into juicy croquettes with a bright hint of ginger, then pan-fry until golden brown. Serve them over a bed of hearty farro tossed with fresh Crystal Organic Farm greens, crunchy Stone Mountain Pecan Company pecans & Wish Farm strawberries! Drizzle with homemade creamy green goddess dressing with fresh herbs, a touch of lemon & honey from Sweetwater Creek Honey Farm. 

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

Take-in this twist on classic, comforting vegetable fried rice! Saute crisp snap peas, Crystal Organic Farm cabbage & green onion in an asian brown sauce that's bursting with umami, then scramble rice with Rise N Shine Farm eggs. Toss in some juicy Watsonia Farm peaches, sprinkle with a toasted, crunchy coconut-almond topping, then drizzle with Chinese Southern Belle sauce & sriracha-coconut dressing.

Ladybird's Poblanos-Rajas over pulled pork with roasted spring vegetable hash see more

You'd be hard-pressed to find a better combo than warmer weather, great food & a leisurely stroll down the Beltline. Now, you can transform your kitchen into beloved Beltline staple Ladybird with this recipe from Chef Jeremy Fisher! Roast Spring's best veggies including asparagus, Orchard Valley button mushrooms & vidalia onions with potatoes & mild spices. Serve veggies topped with Pine Street Market's pulled pork smothered with a creamy, mouthwatering poblanos-rajas sauce made with whole, roasted poblanos.

Redfish & Tomato Vinaigrette with oven-charred broccoli & creamy grits see more

Lightly sear wild-caught redfish fillets from Sea2Table, then serve over a bed of Riverview Farms grits with a pat of butter & a sprinkle of parmesan. Top with zesty charred broccoli florets & spoon over a flavor-packed homemade vinaigrette featuring cherry tomatoes. Garnish with fresh parsley & bright wedges of lemon.

 

Monday May 14th, 2018

Chicken & Bacon Vinaigrette with spring leeks over creamy herb-smashed potatoes see more

We Love Leeks! Springer Mountain chicken breasts are are pan-seared in bacon-y goodness, then simmered with locally grown leeks. Smash potaotes & Crystal Organic's sweet baby turnips with Sparkman's Dairy cream, parsley & dill. Top it all off with a homemade vinaigrette, featuring Pine Street Market's bacon, grainy mustard & fresh garlic. 

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

This delicious flatbread is a G&G staff favorite! Top fluffy Heavenly Breads naan with Pine Street Market's well-seasoned chorizo sausage, sliced Watsonia Farm peaches & Caly Road Creamery goat cheese then bake to optimal crispiness. Top it off with a lightly dressed salad of Crystal Organic Farm arugula & drizzle with thyme-balsamic glaze.

Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more

Stir fry tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, bok choy & green onions in a flavorful sweet & spicy sauce. A sprinkle of crumbled, dried chili gives this dish just the right amount of heat. Serve over a bed of fragrant jasmine rice.

Asparagus & Shrimp Linguine with toasted pecans, mushrooms & fromage blanc see more

We love this bright Spring recipe! Saute wild-caught Gulf shrimp with Watsonia Farm's asparagus, a splash of white wine & a squeeze of lemon, then gently toss with al dente linguine, parmesan & freshly chopped herbs. Garnish your masterpiece with toasted pecans & a dollop of The Woodsman and Wife fromage blanc. 

Pulled Pork Burrito Bowl with fresh peach salsa & cilantro-lime brown rice see more

Our Founder Emily loves this healthy burrito bowl! Layer a bed of dressed greens & zesty cilantro brown rice with seasoned Pine Street Market pulled pork, black beans & homemade salsa made with Watsonia Farm peaches & fresh jalapeno. Top with bright green slices of avocado & crumbled queso fresco.

Monday May 7th, 2018

Mustard Cream Pork Chops with garlic-roasted asparagus, radishes, potatoes & leeks see more

Tender, pan-seared Riverview Farm's pork chops are topped with a velvety sauce featuring Sparkman's cream & flavorful whole grain mustard. Toss potatoes, Watsonia Farms asparagus, radishes & Rodgers Greens & Roots Organic Farm leeks with freshly minced garlic, then roast for a hearty side dish featuring the Spring's best veggies.

Chipotle Brisket Tostadas with salsa verde-kale slaw, enchilada sauce & queso fresco see more

Put the tada! in tostada with this fun & quick recipe! Simmer Pine Street Market's pulled beef brisket with mild spices, diced tomatoes & chipotle pepper, then pile it onto toasted Los Amigos corn tortillas. Make a slaw from kale, radish, cilantro & Crystal Organic Farm cabbage tossed with local salsa verde. Top it off with a drizzle of Zocalo's red enchilada sauce & a crumble of queso fresco. 

Coriander Spiced Salmon with pickled strawberries snap pea-farro salad see more

Rub wild-caught salmon fillets with a delectable mix of coriander & cumin then pan-sear. Top salmon with quick-pickled Watsonia Farms strawberries & serve alongside tender farro salad tossed with snap peas, spicy Crystal Organic Farm arugula, fresh cilantro & Caly Road Creamery feta cheese. 

Korean BBQ Chicken Bowl with broccoli, cherry tomatoes, mushrooms, 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 broccoli, cherry tomatoes & Orchard Valley button mushrooms with ginger. Build your own bowl over superfood quinoa & garnish with green onion & peanuts.

Sheet Pan Harissa Chicken with spring veggies & cilantro-garlic yogurt sauce see more

Our Founder Emily loves this easy, flavor-packed one pan wonder! Toss farm fresh carrots, spring onion & baby gold potatoes with our new favorite spice-harissa! Roast to perfection with tender, seasoned Springer Mountain chicken breasts. Whip up an easy herbed Greek yogurt sauce with a squeeze of bright lemon, fresh garlic & cilantro.

Monday April 30th, 2018

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

These juicy, wild-caught Gulf shrimp are sure to be a hit at your table! Marinate them in Asian Sweet Chili Peach Sauce from Chinese Southern Belle. Toss flavorful shrimp in a pan with Global Growers Komatsuna, which is an asian green similar to spinach. This makes a great sauce for serving over a bed of coconut rice garnished with fresh cilantro alongside charred snap peas tossed with capers & garlic.

Asparagus & Pea Risotto with whipped lemony fromage, spring onion, walnuts & herbs see more

You won't believe how easy it is to make this delightful, vegetarian risotto! Simmer arborio rice with aromatics, a splash of white wine & flavorful broth, then add a sprinkle of parmesan to your dreamy homemade risotto. Top with sauteed Fallaw Farms asparagus, spring onion, English peas & carrots with refreshing mint & dill. Finish it off with a dollop of whipped Woodsman & Wife fromage blanc with a squeeze of lemon & a handful of healthy walnuts.

Chicken Picadillo with sauteed peppers & carrots over feta corn cakes see more

Our Founder Emily loves this savory, flavor-packed dish! Pull tender, flavorful chicken confit & making pillowy corn cakes from masa harina. Simmer chicken in a Picadillo tomato sauce made with carrot coins, aromatics & fragrant spices studded with sweet currants & briny olives. Serve over corn cakes made with Caly Road Creamery feta, then garnish with bright lemon zest & cilantro.

Cumin-Lime Pork Tacos with strawberry relish, goat cheese & quinoa with pepitas see more

You'll love this spring-inspired twist on traditional tacos gearing up for Cinco de Mayo! Season Pine Street Market's slow-cooked, pulled pork with smoky cumin, sweet honey & a squeeze of bright lime. Fill Los Amigos corn tortillas, then top with crumbled Caly Road Creamery goat cheese & a homemade relish of Watsonia Farm strawberries, jalapeno, cilantro & ginger. On the side, serve zesty, superfood quinoa tossed with toasted pepitas.

Strawberry-Chipotle Chicken over asparagus, pecan & spring onion farro pilaf see more

All our favorite spring flavors, all in one place! Toasted garlic farro is tossed with crisp Fallaw Farm asparagus, sauteed spring onions, Stone Mountain Pecan Company pecans, fresh cilantro & crumbled queso fresco. Tender Springer Mountain Farm chicken breasts are pan-seared then simmered in a lip-smacking BBQ sauce made with Watsonia Farm strawberries, chipotle peppers, brown sugar & Dijon.

Monday April 23rd, 2018

Herbed Pork Chops over spring pea mash with citrusy-radish salad see more

This elegant dish is bursting with seasonal flavors & is a breeze to make! Riverview Farms' pork chops are seasoned with rosemary, ground fennel & fresh lemon zest then pan-seared to perfection. On the side enjoy an English pea puree with potatoes, mint & green onion. Top it off with a refreshing radish salad tossed with bright lemon & celery.

Thai Peanut Chicken with coconut milk, mushrooms, carrots & jasmine rice see more

Simmer tender Springer Mountain chicken breasts in a creamy coconut sauce with creamy peanut butter, golden turmeric & sauteed carrots, leafy greens & Orchard Valley button mushrooms. Serve all of that mouthwatering goodness over a bed of fragrant jasmine rice, then garnish with quick-pickled peppers & roasted peanuts!

Captain Vic's Fish & Chips with pickled okra tartar sauce & spring snap pea salad see more

The G&G staff loves this twist on a classic from our beloved Chef Torie Cox, a.k.a. Captain Vic! Let this recipe steer you towards more flavorful waters, while you whisk up your own tartar sauce made with Doux South's pickled okra. Lighty batter & fry mild, tender fillets of wildcaught redfish. Ditch the fried chips that usually accompany this dish & bake seasoned potatoes instead. On the side, enjoy a colorful, crisp & tangy slaw with snap peas, radish & carrot. 

One Eared Stag's Chicken Milanese with brown butter, manchego, charred onion & arugula see more

Transform your kitchen into Inman Park gem One Eared Stag with this recipe from Chef Robert Phalen. Our Recipe Testers love the unexpected & delicious flavors in this luxurious dish! Dredge Springer Mountain chicken breasts in egg & breadcrumbs, then lightly sear to golden perfection. Serve them over a bed of arugula tossed with a nutty brown butter-shallot vinaigrette & generous portion of shaved manchego cheese. Top with caramelized, sweet yellow onions & serve The General Muir's focaccia on the side.

Turkey Meatballs & Harissa Sauce over artichoke-herb orzo with spring peas & feta crema see more

Our founder, Emily, just loves the slightly spicy & alluring flavor of harissa that transforms this comforting dish! Form White Oak Pastures ground turkey into juicy meatballs with farm fresh egg & spices. Slowly simmer them in a tomato sauce with harissa, coriander & aromatics. Serve meatballs over tender orzo tossed with English peas, artichoke hearts, parsley & mint, then top everything off with a dollop of crema made with Caly Road Creamery feta & Sparkman's Dairy heavy cream.

Monday April 16th, 2018

Blue Ribbon Baked Chicken with rosemary ham, gruyere, balsamic asparagus & grits see more

You & yours will love this take on classic chicken cordon bleu! Bake tender Springer Mountain chicken breasts topped with glorious, melty gruyere, The Spotted Trotter's rosemary ham & a light dusting of herbed breading. Drizzle Watsonia Farm asparagus spears with olive oil & white balsamic, then serve it all over a bed of Riverview Farms grits.

Cilantro-Lime Carnitas over quinoa with sweet potato, black beans & queso fresco see more

Toss superfood quinoa with a creamy dressing made with sour cream, smoky cumin, a dash of honey from Sweetwater Creek Honey Farm & a squeeze of fresh lime. Top it with Pine Street Market's slow-cooked, pulled pork sauteed with a mild, flavor-packed spice blend, black beans, sweet potatoes, peppers, queso fresco, fresh cilantro & toasted pepitas. 

Chicken Burgers with strawberry ketchup & roasted potato-kale hash see more

Shake up your dinner routine this week with this crowd pleasing chicken burger recipe! Form seasoned White Oak Pasture's ground chicken into patties & pan-sear to juicy perfection. Slide them onto TGM hamburger buns then top with Crystal Organic Farm arugula, red onion & homemade ketchup featuring Watsonia Farm strawberries. On the side, enjoy roasted potatoes & kale with aromatic garlic.

Seared Salmon Poke Bowl with peppers, carrots, teriyaki, ponzu & sriracha mayo see more

This salmon poke bowl is what it's all about! Marinate wildcaught salmon in ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with salmon, lightly sauteed peppers, bok choy & crunchy shredded carrots. Drizzle with Chinese Southern Belle's Wild Wild East teriyaki glaze & homemade spicy aioli, then sprinkle with black sesame seeds, crumbled nori & chopped scallions from Rogers Greens & Roots Organic Farm.

Rosemary-Dijon Steak over farro with spring peas & asparagus see more

Our Founder Emily loves this herbacious steak recipe featuring her favorite Spring vegetables-asparagus & English peas! Pan sear Painted Hills steak then top with a French-style sauce of Dijon, fresh rosemary, thyme & a squeeze of lemon. Serve it all over tender, hearty farro tossed with rosemary, English peas & Watsonia Farms asparagus.

Monday April 9th, 2018

Spanish Sofrito Chicken over fluffy couscous with asparagus & spring peas see more

This crowd pleasing dish is sure to be a hit at your table! Simmer Springer Mountain chicken breasts in this Spanish-inspired sofrito sauce packed with roasted red peppers, paprika & aromatics. Serve it over fluffy couscous tossed with the first asparagus of the season from Watsonia Farm & tender spring peas.

Lemon-Herb Shrimp Risotto with sauteed asparagus, radishes & button mushrooms see more

Saute wild-caught Gulf shrimp with Watsonia Farms asparagus, Orchard Valley button mushrooms & Crystal Organic Farm radishes. Simmer shrimp & vegetables in a classic white wine-butter sauce with freshly chopped parsley, tarragon & chives. Serve it all over a bed of creamy arborio rice risotto with pecorino & a splash of Southern Swiss heavy cream. 

Honey Mustard-Glazed Chicken with potatoes, beet salad & dill yogurt see more

Our Founder Emily especially loves the healthy, refreshing flavors in this fun, raw beet salad! Whip up your own honey mustard with Doux South Creole Mustard & honey from Sweetwater Creek Honey Farm. Brush Springer Mountain chicken breasts with honey mustard, then bake alongside seasoned potato wedges. Serve with a colorful beet salad dressed with a light vinaigrette & made with fresh parsley & red onion. Top it all off with dollop of homemade yogurt sauce with fresh dill & a squeeze of bright lemon.

Strawberry California Bowl with avocado, quinoa, leeks & creamy herb dressing see more

This healthy vegetarian bowl is packed with all the best flavors & colors of spring! Serve ruby-red Watsonia Farm strawberries, bright green avocado slices & caramelized leeks over a bed of superfood quinoa tossed with wilted greens & a creamy herbed dressing made with Anything Vegan's 7-Herb Sauce. Top it all off with a handful of candied walnuts & crumbled fromage blanc.

Anju's Korean Japchae with beef, shiitakes & greens over glass noodles see more

Transform your kitchen into Atlanta's hottest pop-up, Anju, with this recipe from Chef James Murphy! Saute Sparta Imperial shiitakes, onion, carrots, bell pepper & greens with 6oz of Pine Street Market's thinly sliced beef bulgogi. Serve over glass noodles tossed in flavorful sesame sauce, then garnish with fresh green onion, a sprinkle of black & white sesame seeds. Enjoy with locally made Simply Kimchi on the side. Make sure to check out Anju at Grant Park's Revelator Coffee (formerly Octane)!

Monday April 2nd, 2018

Thai Chicken Kebabs with mushrooms, peppers & ginger-lime dipping sauce see more

Flavorful Springer Mountain chicken breasts are marinated in mild spices, coconut milk & tamari for a Thai-inspired taste, and then skewered with Orchard Valley button mushrooms, colorful bell peppers & red onions. The skewers are served over coconut rice with fresh cilantro & ginger-lime sauce.

Cracked Pepper Steak with strawberry-balsamic glaze, rosemary couscous & greens see more

Dusted with cracked black pepper & pan-seared, this steak dinner will make any night of the week feel special! Top your Painted Hills steak with a deliciously sweet & savory glaze made with Watsonia Farm organic strawberries & balsamic vinegar. On the side, enjoy tender couscous simmered with aromatic rosemary & tossed with wilted Swiss chard from Crystal Organic Farm.

Almond-Crusted Chicken with strawberry-pea quinoa & lemony-ricotta see more

Press a flavorful combination of parmesan & chopped almonds onto Springer Mountain chicken breasts, then bake until the crust is perfectly golden! Toss juicy, sliced Watsonia Farm strawberries, Crystal Organic Farm purple radishes & spring peas with garlic, leeks, quinoa & homemade lemon-ricotta dressing for a dinner that's berry delicious!

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

This artisanal crust from Atlanta's Victtoria Pie is lightly topped with their flavorful white sauce. Top it with The Spotted Trotter duck prosciutto, Udderly Cool smoked gouda cheese, Orchard Valley button mushrooms & fresh rosemary sprigs. On the side, lightly dress spring mix, juicy orange wedges & red onion with homemade balsamic vinaigrette & sprinkle with walnuts.

Roasted Creole Trout with spring onion, potato & buttermilk-herb sauce see more

Emily's loves these North Carolina trout fillets from Kathleen's Catch dusted with mild Creole seasoning. Bake fish nestled amongst a hearty portion of fresh spring onions, potatoes, yellow bell peppers & thyme sprigs. Serve alongside an easy buttermilk sauce made with Southern Swiss buttermilk & fresh herbs, then garnish with bright lemon wedges.

Monday March 26th, 2018

Pork Chops & Leek Cream Sauce with button mushrooms & rosemary-parmesan potatoes see more

Smother pan-seared Riverview Farms pork chops with a delicious sauce featuring Southern Swiss heavy cream, spring leeks, Orchard Valley button mushrooms & a touch of white wine. On the side, enjoy tender roasted potatoes tossed with fresh garlic, rosemary & parmesan.

Pulled Pork Empanada Pot Pie with artichokes, queso fresco & spinach pesto drizzle see more

Everything you love about empanadas with half the work! Create a mouthwatering pot pie filling with tender Pine Street Market pulled pork, artichoke hearts, briny olives, tomato & queso fresco. Cover everything with a blanket of S&J pizza dough, then bake to all it's golden, crusty glory. Top it off with a dollop of homemade pecan pesto swirled with sour cream.

Chicken & Bulgur Lettuce Wraps with balsamic strawberries, almonds, feta & mint see more

Emily loves these refreshing, healthy lettuce wraps because they're just bursting with spring flavors! Marinate strawberries in balsamic with bright lemon zest. Toss flavorful chicken confit in a homemade herb dressing with hearty bulgur wheat & toasted almonds, then spoon into crisp lettuce leaves & top with crumbled Caly Road Creamery feta cheese.

Honey-Glazed Salmon over quinoa with roasted fennel & strawberries see more

Wild-caught salmon fillets are slathered with a lip smacking honey-garlic glaze, then baked to perfection. Whip up an easy lemon-balsamic dressing, then toss with superfood quinoa, fresh arugula, roasted fennel & strawberries. Garnish with verdant fennel fronds & lemon wedges. 

Coconut-Panko Chicken with curry sweet potatoes, greens & pickled red onion see more

You're going to love the sweet & savory flavors in this comforting dish! Marinate Springer Mountain chicken breasts in creamy coconut milk, lemongrass & ginger, then coat with crunchy panko breadcrumbs & lightly pan sear. Serve over coconut-curry simmered sweet potatoes with aromatics & greens. Top it all off with quick-pickled red onion & a sprinkle of fresh cilantro.

Monday March 19th, 2018

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

This Southern twist on a Filipino classic is sure to be a crowd pleaser! Simmer tender Springer Mountain chicken breasts in a sweet, tangy adobo sauce with creamy coconut milk, Sparta Imperial shiitake mushrooms & farm fresh kale. Serve it all over a bed of cheesy Riverview Farms' grits with Wright's Dairy Red Hill Cheddar.

Korean Chicken Meatballs with sweet & sour beet sauce over sesame-veggie rice see more

Take a culinary vacation this week with this Korean-inspired recipe! Our founder Emily loves making these flavor-packed meatballs with White Oak Pastures chicken & fresh ginger. Whip up a brightly hued beet sauce with a savory pan-asian flair. Serve it all over a bed of sesame rice tossed with carrots & Swiss chard, then garnish with Rodger's Greens & Roots spring scallions & sesame seeds.

Parmesan Baked Gnocchi with bacon, mushrooms & peas in cream sauce see more

We've made it easier than ever for you to make homemade gnocchi with ricotta, parmesan & a bright hint of lemon zest! Smother your pasta with a mouthwatering, creamy sauce made with Southern Swiss milk, Pine Street Market bacon, Orchard Valley button mushrooms, greens & fresh spring peas, then bake to bubbly, golden nirvana.

Cafe Sunflower's Falafel Pita with apple-radish slaw & cool herb dressing 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 pitas from Classic Pita with homemade falafels then top with an herbed slaw of Mercier Orchards apples, radishes & spring frisee. Sprinkle with crumbled Caly Road Creamery feta cheese & enjoy!

Meyer Lemon Shrimp with sauteed greens & creamy rutabaga puree see more

Here at G&G we try hundreds of recipes each year & this one was a standout favorite for our Recipe Testers! Saute wild caught shrimp with farm fresh greens & herbs in a garlic-butter sauce with a sweet squeeze of Meyer lemon. Serve over a silky smooth rutabaga puree with thyme & a splash of cream. This elevated recipe is a breeze to make, but tastes like a million bucks!