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Monday November 16th, 2015

Chicken Burgers with almond butter, persimmon ketchup & crispy kale chips see more

Pleasing everyone shouldn't mean sacrificing gourmet flavor! These mouthwatering burgers are made using White Oak Pasture's ground chicken, garlic & sage. They're served on a freshly baked bun from The General Muir Bread & topped with NaturAlmond almond butter & a homemade ketchup made from sweet persimmons & spices. As a side, Global Growers kale transforms into crisp & zesty bite-sized chips.

Bangers & Mash with apple cider sauce & apple-radish slaw see more

Our founder Emily loves the hearty flavors in this take on a British classic! Savory sausage from Pine Street Market is sauteed in a sauce featuring Mercier Orchard's apple cider. Nutmeg-spiced mashed potatoes & a slaw of Rise 'N' Shine radishes & crisp Mercier Orchard's apple make for the perfect sides!

Fig Balsamic Chicken with stewed apples & sweet potato mash see more

This autumnal dish is bursting with rustic charm! Savor all the flavors of fall with Springer Mountain chicken breasts simmered in a sweet & savory fig-balsamic vinegar sauce with Mercier Orchards' apples & fresh dill. On the side, colorful mashed sweet potatoes are seasoned with cinnamon spice for a healthy & satisfying side.

Beef Bourguignon with carrots, mushrooms & egg noodles see more

Pine Street Market's tender brisket is simmered in Eugene Kitchen's beef broth with Orchard Valley mushrooms, carrots & fresh thyme, then served over egg noodles. This is the perfect dish to keep you warm on a cold night!

Garlic Butter Shrimp over mascarpone orzo risotto with mushrooms & greens see more

We're excited to be bringing back this classic, because it's one of our all-time most popular recipes! Juicy Gulf shrimp are pan-seared in a simple, yet flavorful, sauce of lemon, garlic & butter. Serve them over a bed of creamy orzo tossed with mascarpone, Orchard Valley button mushrooms & fresh greens. Fragrant sage really makes this sauce pop!

Monday November 9th, 2015

Oven-Roasted Trout over savory sorghum butternut hash with citrus crema see more

Our founder Emily is excited for cooler weather & savory seasonal recipes! These flavorful, baked trout fillets are topped with a bright citrus crema featuring Atlanta Fresh Greek yogurt & fresh lime. Serve them with a butternut squash & wilted greens hash seasoned with the Southern flavor of sorghum. This dish tastes like Fall, y'all!

Chicken Alfredo with fettuccine, parmesan, spinach & pecans see more

Make everyone happy with Chef Amy Ponzoli's take on this classic recipe & save $8 on a meal for four. Shredded chicken from our friends at Pine Street Market also means this dish is a breeze to prepare! Chicken & spinach are simmered in a light cream sauce, then served over a bed of Storico Pasta's al dente fettucine & garnished with pecans & sage.

Pulled Pork & Cornbread Hash with spinach, apple & cranberries see more

Chef Jarrett Stieber has created this twist on one of his favorite Thanksgiving recipes to celebrate the season! It's packed with all your favorite festive ingredients including H&F cornbread, Georgia apples, herbs, fresh spinach & bright cranberries. Top it off with Pine Street Market's pulled pork to complete a meal delicious enough to be thankful for!

Local Three's Meatballs with harissa sauce, roasted broccoli & creamy polenta see more

Transform your kitchen into one of Atlanta's favorite local spots, Local Three, with this delightful & comforting recipe from Chef Chris Hall! Hand-formed meatballs made with White Oaks' pastured ground beef are jazzed up with Pine Street Market bacon, parmesan, ricotta & select seasonings, then tossed in a harissa sauce made especially for G&G by Chef Chris. On the side, enjoy roasted broccoli & rich Riverview Farms' polenta.

Autumn Chicken Breasts with herbed mushroom sauce & roasted root vegetables see more

Springer Mountain chicken breasts are topped with a sweet tarragon sauce featuring Orchard Valley mushrooms. On the side, colorful Rise N Shine Farm sweet potatoes, carrots & baby turnips are roasted to autumnal perfection.

Monday November 2nd, 2015

Braised Chicken & Butternut Soup with roasted peanuts, ground coffee & crusty bread see more

Simmer Springer Mountain chicken breasts in a savory soup featuring our favorite freshly ground coffee from Octane, roasted peanuts, butternut squash, a touch of honey & a hint of ginger. Set off all the flavors with a squeeze of citrus & a garnish of cilantro. Enjoy it with a freshly baked mini baguette from our friends at TGM Bread. 

Apple Cider Pork Chops with Arugula, Mustard Sauce & Apple Barley see more

Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, pearled barley gets jazzed up with apples and fresh mint tossed in a cider based dressing. 

Chicken Pot Pie with mushrooms, squash & cheddar-cornbread crust see more

Nothing says comfort like a hearty pot pie! This unique take on a Southern classic features Springer Mountain chicken breasts, butternut squash & Orchard Valley button mushrooms. Top it with a simply scrumptious cornbread crust featuring buttermilk & cheddar cheese, then bake to bubbly, golden glory.

Salmon Tacos with Chili Garlic Slaw & Couscous Pilaf see more

Look out world! Salmon tacos are coming to a dinner table near you. Flaky, baked salmon from Kathleen's Catch is wrapped in Los Amigos flour tortillas & topped with a sweet & spicy slaw & Caly Road Feta cheese. Enjoy a hearty couscous pilaf on the side.

Rustic Ricotta Gnocchi with greens, sausage, mushrooms & red pepper ragu see more

We've made it easier than ever for you to create your own rustic & delicious gnocchi with parmesan, ricotta & lemon zest! Smother your homemade pasta with a hearty portion of ragu packed with White Oak Pastures Italian sausage, Orchard Valley button mushrooms, Big Branch Valley Farm sweet peppers, tomato & fresh greens. Find out Chef Robin's secret to great gnocchi on our blog!

Monday October 26th, 2015

Chicken Thighs Simmered with Fennel, Apples & Bacon over Herbed Polenta see more

Darby Farms' chicken thighs simmer with savory Pinestreet Market bacon, sweet fennel & crisp Mercier Orchard's apples to make a warm & hearty dish. Enjoy it with Riverview Farms' polenta seasoned with fresh herbs.


Email us to substitute chicken breasts or to leave off the bacon.

Moroccan Chicken Breasts with Tomatoes, Pistachios & Minted Couscous see more

Juicy Darby Farms' chicken breasts are simmered in a sauce with classic Moroccan seasonings, tomatoes & olives. On the side enjoy minted couscous tossed with pistachios.

Marinara Meatball Sub with Caesar Salad & Parmesan Field Peas see more

This one is sure to be a crowd pleaser! Form meatballs from Carlton Farm's ground beef, simmer in a tomato-basil marinara, then pile them onto toasty H&F sub rolls. On the side, enjoy a homemade caesar salad tossed with parmesan & field peas.

Creole Shrimp with Tomatoes & Peppers over Rice see more

This bright dish is bursting with low country flair. Top tender rice with a flavorful medley of sauteed Russo's Savannah shrimp, creole seasonings, tomatoes & the holy trinity of onions, bell peppers & celery.

Kevin Gillespie’s Pork Bulgogi with Korean BBQ Sauce, Slaw & Lettuce Wraps see more

We’ve been celebrating Chef Kevin Gillespie’s Red Beard Restaurants this month with recipes from his top chefs at Revival and Gunshow, and now you can cook like Red Beard himself! Chef Kevin put together this easy and delicious meal Korean BBQ Pork Bulgoi, featuring thinly sliced pork from Pinestreet Market, fresh cabbage and carrots and a savory sauce. Crisp lettuce wraps are the perfect way to eat this fun dish.

Monday October 19th, 2015

Creamy Shiitake Mushrooms over Roasted Spaghetti Squash with Fresh Bread see more

Freshly harvested shiitake mushrooms from Sparta Imperial cook in a creamy sauce garnished with pine nuts & fresh parsley. This yummy sauce is served over a bed of roasted spaghetti squash. On the side, Banner Butter's sea salt butter is the perfect topping for a freshly baked H&F bread. 

Revival's Lemon Caper Chicken with Fingerling Potatoes, Peas & Mushrooms see more

Transfrom your kitchen into Revival! We're continuing our October-long celebration of Kevin Gillespie's Red Beard Restaurants with this simply stunning recipe from Chef Rémi Granger. Roasted Darby Farms' chicken breasts are topped with an elegant sauce of fresh lemon juice, sage & capers. Roasted fingerling potatoes are served on the side with sauteed snow peas and shiitake mushrooms.

Herbed Chicken Sliders with Ricotta, Lemon Aioli, Angry Cukes & Eggplant Frites see more

Tasty ground chicken from our friends at Pine Street Market is combined with ricotta, capers & herbs then formed into slider-sized patties. Place these beauties on H&F buns & top them with lemon aioli & Doux South's Angry Cukes (a.k.a. our favorite pickles)! Be sure to save some aioli for the panko crusted eggplant fries.

Stewed Beef Lasagna with Tomatoes, Greens & a 4-Cheese Fonduta see more

Chef Mike Patrick is at it again with a recipe that's sure to be a new family favorite! The kids will love eating their medley of fresh greens layered between handmade spinach noodles with beef & an elegant 4 cheese fonduta sauce.


Spiced Lamb with Tomatoes, Sweet Potatoes & Basmati Rice see more

Tender chunks of lamb from Pine Street Market are slow simmered with sweet potatoes & tomatoes in Chef Asata Reid's perfected mild Indian seasoning. Enjoy it over basmati rice & garnished with fresh cilantro.

Monday October 12th, 2015

Herb Crusted White Fish with Roasted Tomatoes & Quinoa Pilaf see more

Mild & flaky white fish is crusted with a classic gremolata consisting of parsley, garlic, breadcrumbs and lemon zest then baked. Pair with oven roasted tomatoes and serve over a bed of herbed quinoa for what will surely become a new weeknight favorite.

Arugula Pesto Chicken with pecans & roasted butternut squash over lemon orzo see more

Find our why this recipe was featured in Flavors Magazine! Whip up a flavor-packed, homemade pesto with spicy Crystal Organic Farm arugula & Georgia pecans & use it to top juicy Springer Mountain chicken breasts. On the side, enjoy al dente orzo tossed with Caly Road Creamery goat cheese, honey-roasted butternut squash & a sprinkle of bright lemon zest.

Pan-Seared Lamb with Roasted Potatoes, Arugula & Cocoa Nib Vinaigrette see more

Succulent lamb from Pine Street Market pairs perfectly with a cocoa nib vinaigrette over a bed of arugula. On the side, enjoy oven roasted sweet potatoes with herbs.

Gunshow's Pasta Puttanesca with Tomatoes over Spaghetti Squash see more

Transform your kitchen into Gunshow with this recipe from Chef Joey Ward! There's a reason he was named one of the 30 under 30 Rock Stars Redefining the Industry by Zagat. This spaghetti squash makes for a delicious alternative to traditional pasta, and it is the perfect bed for a delicious tomato sauce with kalamata olives, herbs & capers. Sprinkle parmesan on top to complete this comforting meal.

Curried Chicken & Apples with Ginger Salad & Cornbread see more

Save $8 on a meal for 4! Mercier Orchard's apples are seasoned with mild curry & thyme, then simmered to delectable perfection with Pinestreet Market's shredded chicken. Served with a crisp salad with ginger dressing and everybody's favorite H&F cornbread.

Monday October 5th, 2015

Herb Chicken & Spaghetti Squash with white wine-caper sauce & dinner rolls see more

Tender Springer Mountain chicken breasts are dusted with herbs & flour, lightly fried, then simmered in a flavorful white wine sauce with red onion & briny capers. Serve chicken & sauce over a bed of guilt-free spaghetti squash noodles tossed with a squeeze of fresh lemon, roasted peppers & garlic. On the side, enjoy The General Muir Bread's dinner rolls.

Pulled Pork Sandwiches with Apple Kimchi & Green Bean Salad see more

Everybody's favorite pulled pork from Pine Street market sandwiched between H&f's flaky brioche buns makes for a can't miss dinner combo. Topped with delicious apple kimchi and paired with the freshness of a crisp green bean and apple salad.

Salmon Thermidor with mushrooms, tarragon, garlic greens & focaccia see more

Bake wild-caught salmon fillets to flaky perfection, then spoon over a light cream thermidor sauce packed with parmesan, fresh tarragon & Orchard Valley's button mushrooms. On the side, serve garlic sauteed greens & The General Muir's flavorful herbed focaccia!

Revival's Stuffed Swedish Sausage with Roasted Apples, Onions & Cheddar Cheese see more

Transform your kitchen into Kevin Gillespie's newest restaurant, Revival! Inspired by a Swedish calssic Falukorv i ugn, this recipe from Executive Chef Andreas Müller is easier to make than it is to pronounce. Slather falukorv sausage with mustard & stuff it with onion & apple. Top it off with cheddar cheese & bake to golden brown perfection! On the side, enjoy fluffy mashed potatoes.

Honey BBQ Chicken Pizza with Apple, Cheddar & Sweet Peppers see more

Save $8 on a meal for 4, and make everyone happy with this delicious pizza! S&J's infamous pizza dough shines as a base for Pinestreet Market's pulled chicken, BBQ sauce, sweet peppers & apple slices. Wright Dairy's Red Hill Cheddar allows this meal to achieve cheesy, melty nirvana.

Monday September 28th, 2015

Green Chile & Pork Stew with Fresh Lime & Warm Tortillas see more

Enjoy bold taste in no time with this inspired dish. Smoked boneless pork shoulder from Pine Street Market simmers with mild green chiles, sweet potatoes & onions to make a flavorful and zesty stew. Garnished with fresh cilantro & lime then served with warm tortillas, this dish will be an instant hit.

Leave off the tortillas to make this gluten free

Sauteed Rockfish with roasted pepper-walnut sauce & sauteed zucchini see more

In this creative dish, toasted walnuts combine with roasted bell peppers to create the perfect sauce for a pan-seared rockfish fillet. On the side, you'll saute potatoes & Watsonia Farm's zucchini, then top them with fresh scallions for a truly flavorful side dish.

Baked Coconut Shrimp with Soba Noodles, Green Beans & Peanut Sauce see more

These crispy shrimp are rolled in a light panko and coconut breading before baking. Diners of all ages will love the soba noodles tossed with fresh green beans & an easy, delicious peanut sauce. Enjoy with a refreshing greek yogurt dipping on the side.

Chimichurri Brisket Tacos with pear relish & ginger-infused rice see more

Pile slow-cooked, pulled brisket from our friends at Pine Street Market into corn tortillas. Top them with a drizzle of herbacious homemade chimichurri sauce & pear relish featuring spicy pepper & ginger. On the side, enjoy basmati rice delicately flavored with fresh ginger.

White Wine Chicken with Greens, Pear & Pecan Farro see more

Pan-sear juicy Darby Farm's chicken breasts & serve over sauteed greens, crisp pear & farro. Top it off with a classic white wine butter sauce. This dish is sure to be an instant autumnal classic!

Monday September 21st, 2015

Garlic Parmesan Roasted Shrimp over Egg Noodles with Zucchini Cream Sauce see more

Russo's sweet Savannah shrimp are baked with garlic, parmesan & herbs, then served over a bed of freshly made egg noodles & topped with a heavenly zucchini cream sauce made especially for G&G by Storico Fresco. 

Baked Panko Chicken with sweet 'n sour sauce & apple-squash salad see more

Darby Farms' chicken thighs are baked to panko-crusted perfection. Dip them in a sweet & tangy sesame-honey sauce & serve over a bed of fluffy basmati rice with an apple, squash & pecan salad on the side. 


Email us to substitute chicken breasts

Zesty Lime Salmon with summer veggie saute & herbed orzo pilaf see more

Wild-caught salmon is sprinkled with lime zest & braised in broth. Serve it over a bed of orzo pilaf flavored with Herbs de Provence. Top it off with a delectable saute of zucchini, scallion & tomato brightened with fresh lime. 

Cockentrice's Pork Schnitzel with Nduja Crust & Sweet Pepper Tomato Pan Sauce see more

Transform your kitchen into The Cockentrice with this meaty dish from Chef Kevin Ouzts! Chef Kevin is truly a meat aficionado & he's cooked up a recipe just for us featuring one of his favorite Spotted Trotter creations: nduja (en-doo-jah), a scrumptiously spreadable salami. Riverview Farms' pork chops are covered in the nduja, then coated with breadcrumbs before being cooked to golden brown. Top it all off with a tasty tomato, red pepper & arugula gravy.

Roasted Chicken Ramen with Greens, Mushrooms, Field Peas & Poached Egg see more

Chef George at Makan is cooking a 3 day chicken broth just for you! You'll load it up with artisan ramen noodles, crisp field peas, savory mushrooms & arugula then top it with a poached egg to create your own ramen masterpiece.

Monday September 14th, 2015

Pork Lo Mein with Mushrooms, Peppers & Baby Greens see more

We're excited to serve up another Kid-Approved Family Dinner-this time from Chef Nick Melvin! Celebrate family & save $8 on a 4 person meal! Enjoy this classic Chinese dish featuring Orchard Valley mushrooms, baby greens and green onions in a zesty chili sauce over lo mein noodles.  Top it with crispy pulled pork from Pine Street market and a garnish of sesame seeds. You'll never need takeout again with this delicious recipe!

Jerk Veggie Soft Tacos with Mushrooms, Peppers & Scallion Yogurt Sauce see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! Take a trip to the Carribbean with these delicious soft tacos! Portobello mushrooms are roasted with green beans & peppers in Chef Nick Melvin's signature jerk seasoning, then wrapped up in freshly baked tortillas from Los Amigos. A scallion yogurt sauce serves as a refreshing topping.

Smoked Trout Salad with Bacon, Field Peas & Greens see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! You'll love the flavor of this smoked North Georgia trout from our friends at Kathleen's Catch! Brighten it up with a squeeze of fresh lemon & serve over a bed of arugula with sauteed Pine Street Market bacon, tender field peas & fresh herbs.

Banh Mi Burgers with Pickled Vegetables & Rooster Mayo see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! You'll love this Vietnamese style sandwich with a Chef Nick Melvin twist. A meaty mix of grassfed beef and bacon from Pine Street Market is topped with a vegetable medley and garnished with fresh mint, cilantro and spices. Top it all off with sweet and spicy Rooster mayo and Doux South Chow Chow.

Country Captain with Chicken Thighs, Bacon & Jasmine Rice see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! This Southern Lowcountry classic is a quick and easy dish that gets its name from the days when ships' captains traded in spices acquired during their travels abroad. This dish includes boneless chicken thighs from Darby Farms and savory bacon from Pine Street Market simmered with curry flavors and bell pepper, celery, currants and peanuts. Chef Nick Melvin puts his twist on it by adding his Doux South Drunken Tomatoes to the mix to make a zesty and satisfying dish. Email us to sub in chicken breasts instead of chicken thighs or to leave off the bacon.