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
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.
Tuesday September 8th, 2015
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.
Pecan Gravy Pork Chops with button mushrooms & roasted sweet potatoes see more
Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.
Pan Seared Chicken Breast with Roasted Pepper Yogurt, Potatoes & Summer Squash see more
Darby Farm's chicken breasts get pan-seared & topped with a sweet & robust roasted red pepper yogurt sauce. On the side, lemon zest and spices add depth to sauteed fingerling potatoes and sweet summer squash.
Cheddarwurst & Pepper Relish with Carrot Kale Slaw & Cornbread see more
Chef Terry Koval dreamed up this recipe especially for the 6th Annual Southern Chefs Potluck, which benefits Wholesome Wave Georgia, and we're excited to bring this classic home cookin' recipe to you! Ooey gooey cheddar stuffed sausage from our friends at Pine Street Market gets a perfect homemade pepper relish topping, and is complemented by the crispness of carrot kale slaw & the comfort of cornbread.
Cheddar & Brisket Philly with peppers, onions, cheddar cheese sauce & kale chips see more
Make everyone happy with this perennial favorite! Tender, pulled brisket from our friends at Pine Street Market is combined with the classic Philly flavors of sauteed bell peppers & onions. Pile it all onto a flaky roll, and smother with a lick-the-bowl-clean Red Hill cheddar sauce. Crunchy kale chips are sprinkled with smoky paprika for a healthy yet delicious side.
Monday August 31st, 2015
Honey-Garlic Chicken with creamy grits & roasted okra chips see more
Tender, Springer Mountain chicken breasts are tossed in a delicious garlic & honey sauce made with Doux South's Sweet Georgia Red Relish. Serve them over a bed of creamy Riverview Farms grits with roasted, caramelized Rise N Shine Farm okra on the side. Garnish with scallions & sesame seeds for crunch & color!
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.
Bacchanalia's Shirred Eggs with Pork, Tomato Gravy & Biscuit see more
Transform your kitchen into Bacchanalia! Truly a magical dish from Anne Quatrano, you'll swoon for these shirred eggs baked with rosemary garlic cream until the whites are set and the yolks are tantalizingly creamy. Served over fluffy H&F biscuits and topped with flavorful tomato gravy, pulled pork & crumbled bacon.
Fiesta Lime Chicken Fajitas with Bell Peppers, Onions & Cheddar Cheese see more
We're excited to introduce the newest of our Kid-Approved Family Dinners! We’re celebrating the families cooking with G&G by offering one meal each week that is designed with families in mind! You’ll save $8 on a 4 person meal! Get the kids involved in making these fun fajitas! They'll be eager to help you add yummy ingredients, like cilantro, spices & lime juice, to the fiesta lime sauce. And everyone will love adding their favorite toppings like lettuce, greek yogurt and cheese!
Corn & Tomato Stuffed Pasta with Lemon Tarragon Cream Sauce & Tomato Salad see more
Chef Mike Patrick at Storico Fresco has wrapped summertime flavors of corn and sun dried tomatoes up in his infamous stuffed pasta. Top it with a creamy lemon sauce with fresh tarragon and enjoy a refreshing tomato salad on the side.
Monday August 24th, 2015
Tandoori Chicken Skewers with tomato-cucumber salad & garlic naan see more
Springer Mountain chicken breasts are brushed with our take on a tandoori marinade featuring Atlanta Fresh Greek yogurt, lime juice & a mild spice blend, then threaded onto bamboo skewers with colorful Big Branch Valley Farm sweet peppers & baked. On the side, serve a lightly seasoned cucumber, Red Earth Organic Farm tomato, & mint salad & Heavenly Breads' fluffy naan with olive oil & garlic.
Blackened Mahi Tacos with Summer Veggie Saute & Lime Crema see more
We're adding a new fish to the taco mix: Blackened mahi! You'll neatly fold it into yummy tortillas & serve with a medley of okra, corn & tomatoes. Flawlessly flavored with cilantro & topped with a dollop of homemade lime crem on a corn tortilla.
Stuffed Peppers with Field Peas, Bulgar Wheat & a Tomato Cream Sauce see more
Turn meatless Monday into Funday! Sweet bell peppers bursting with hearty bulgar wheat, field peas & pecans, are topped with a generous helping of tomato cream sauce & baked to perfection.
Sausage Meatballs over Spaghetti Squash with Tomato & Zucchini see more
We're excited to introduce the newest of our Kid-Approved Family Dinners! We’re celebrating the families cooking with G&G by offering one meal each week that is designed with families in mind! You’ll save $8 on a 4 person meal! Get the kids involved in making these savory sausage meatballs to top a bed of spaghetti squash "noodles." Everyone will love this classically inspired yet veggie-heavy dinner featuring Chef Antonio's own marinara sauce with H&F dinner rolls.
Pan Seared Chicken Breast with Muscadine Gastrique, Roasted Potato & Sauteed Squash see more
Enjoy the first muscadines of the season in this easy-to-make, sweet & tangy gastrique, a.k.a. White Oak's chicken breast's new best friend. On the side, serve baked potato wedges & sauteed summer squash, garnished with fresh thyme.
Monday August 17th, 2015
Award Winning Curried Tomatoes with Cherry Tomatoes, Mint & Basmati Rice see more
The Attack of the Killer Tomato Festival may be over, but we aren't done celebrating! We couldn't let this summer go by without bringng back the winning tomato dish from 2013 by Chef Asha Gomez. A true celebration of a summertime favorite, this vegetarian dish features cherry tomatoes cooked with fresh curry spices and served over seasoned tomato rice. Transform you kitchen into Attack of the Killer Tomato!
Black Salt Chicken with Tomato Jam over an Arugula Potato Salad see more
Take tender White Oaks chicken breasts from ordinary to extraordinary with smoked sea salt. Top them with an easy homemade tomato jam flavored with balsamic & thyme. Serve with a flavorful arugula & potato salad.
Mahi Mahi Burgers with herbed mayo & baked green bean fries see more
We're excited to partner with Kathleen's Catch, Atlanta's premiere fresh fish market, to bring you these sustainably caught Mahi burgers on flaky H&F brioche buns & topped with a zesty dill mayo. In tandem, enjoy oven-baked green bean fries. These panko, parmesan crusted cuties will definitely become your new favorite side dish!
Savory Sausage & Cheese Grits with sweet corn & bell pepper ragout see more
Emily loves the comforting, home-style flavors in this dish! Pine Street Market's specialty sausage is cooked in a bright tomato ragout featuring Rise N Shine Farm sweet corn & Red Earth Organic Farm peppers. Serve over a bed of creamy Riverview Farms grits loaded with Atlanta Fresh milk & gooey, golden cheddar.
Chimichurri Beef Brisket with pineapple salsa & greens over homemade corn cakes see more
Cook dinner for the family fast & get the kids in on the fun of making sweet corn cakes! Pile on some of Pine Street Market's slow-cooked beef brisket tossed with fresh greens & herbacious, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at Zocalo!
Monday August 10th, 2015
Lowcountry Shrimp Boil with andouille sausage, corn & potatoes see more
Pulled Brisket Quinoa Salad with Field Peas, Tomatoes & Feta see more
Tender pulled brisket from our friends at Pine Street Market is the perfect topping for this delicious quinoa salad tossed with late summer tomatoes, sweet peppers & tender field peas.
Braised Chicken with Eggplant, tomato & Cuke Salad & Pita Wedges see more
Juicy braised White Oaks' chicken breasts with a delicious salad of pan roasted eggplant, crisp cucumber & tomatoes tossed in a greek yogurt & dill dressing. Served alongside easy toasted pita wedges.
Candied Bacon BLT Sandwich with green bean & peach salad see more
Seared Whitefish in Roasted Red Pepper Sauce with Corn & Field Pea Rice see more
We're happy to bring you more sustainably caught fish through our partnership with Sea 2 Table! This white & flaky Acadian redfish is flavored with a sauce of roasted red bell pepper and harissa sauce, then served with fluffy jasmine rice & field peas.
Monday August 3rd, 2015
Summer Veggie Pizza with Sweet Corn, Tomato, Pesto & Goat Cheese see more
S&J's flawless pizza crust is loaded with pesto, Caly Road goat cheese, juicy cherry tomatoes & sweet summer corn for an easy and delicious dinner.
Barbecue Chicken with smoky pan-roasted okra & cheddar biscuits see more
You'll love this recipe that pays homage to Southern culinary traditions. Springer Mountain chicken breasts are seared, then simmered in a homemade barbecue sauce. Saute Crystal Organic Farm okra with a smoky spice blend. On the side, easily whip up some homemade cheddar biscuits featuring Wright's Dairy Red Hill Cheddar.
Spiced Duck Sausage over Vietnamese Rice Salad with a Jalapeño Vinaigrette see more
Delicious duck sausage from our friends at Pine Street Market shines in this dish. Alongside, a fluffy basmati rice salad with mint, cilantro, carrot, cucumber & peanuts explodes with flavor & gets tossed in a jalapeno vinaigrette.
Firecracker Shrimp with lemon-ricotta linguine & wilted greens see more
Tender wild-caught, Gulf shrimp get tossed in a flavorful marinade of ginger, garlic & G&G spice blend then sauteed. Easily create your own sauce with lemon, ricotta & greens to dress al dente linguine. Top it all off with tasty, toasted parmesan & parsley breadcrumbs!
Fiesta Chicken Taco Bowl with field pea, pepper & tomato salsa see more
White Oak Pasture's ground chicken gets the party treatment with lime, cumin, chipotle & spices. Serve it over crisp greens topped with a flavorful salsa of tender field peas, bell pepper, red onion & tomato. Serve in fun tortilla bowls garnished with lime wedges & cilantro.