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Monday October 27th, 2014

Fish Tacos with Kale & Cabbage Slaw & Lime Cilantro Barley see more

Our favorite fish tacos are back! White flaky fish are baked in an ancho chili & lime marinade then topped with a creamy kale & cabbage slaw, made from Atlanta Fresh Greek Yogurt. On the side, barley gets a boost with fresh lime & cilantro. 

Caramelized Turnip & Apple Sandwich with Waypoint Cheese, Pecan Mustard & Baked Carrot Sticks see more

Creamy Waypoint cheese from our friends at Caly Road tops sweet caramelized turnips & apples on a fresh H&F baguette. Fresh Georgia pecans mix with herbs & mustard to make a delicious spread. On the side, you'll love roasted carrot sticks seasoned with savory spices.

Chicken Chili with Sweet Potatoes & Cheddar Cheese see more

Back by popular demand: Chef Asta's Chicken Chili! There is nothing quite like a warm, comforting bowl of chili, but this isn't just your average chili - White Oak Pastures' chicken simmers with sweet potatoes & beans in a spiced tomato sauce. Top it with Red Hill Cheddar and Atlanta Fresh Greek yogurt for the perfect bowl of chili! We're partnering with Piedmont during the month of February to bring you heart healthy options. This chili is packed with fresh vegetables, fiber-rich beans and lean cuts of chicken, making it a heart healthy choice!

Pork Tenderloin with Persimmon & Mushrooms see more

It's persimmon season and we are taking full advantage with this delicious recipe. You'll pan sear pork tenderloin from Carolina Heritage Farm then serve it atop sauteed mushrooms, persimmon & fresh greens, drizzled with a persimmon vinaigrette. 

Squid Ink Tortelloni Stuffed with Pumpkin & Guanciale see more

Get in the Halloween spirit with this orange & black pasta made specially for you by Chef Mike at Storico Fresco! Squid ink makes for a spooky tortelloni bursting with pumpkin & cured Guanciale pork. You'll make a sage & butter sauce and enjoy a salad topped with apples, dried cherries & a balsamic dressing on the side. 

Monday October 20th, 2014

Saltyard's Cider Brined Pork Chops With Spiced Apple Butter Over Andouille Sausage & Winter Squash Hash see more

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

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.

Lamb Meatballs Simmered In Minted Green Tea Yogurt Sauce With Vegetable Barley see more

You'll love these spiced lamb meatballs with a Greek yogurt sauce flavored with mint & green tea. You'll make barley with fresh carrots & herbs for a perfect side.

Simply Seoul’s Steamed Buns With Pork Bulgogi & Sesame Bok Choy see more

Hannah, Atlanta's kimchi queen, will marinade Riverview Farms' pork in her secret bulgogi sauce. You'll simply saute the pork to a tender perfection and serve it in her famous steamed buns, topped with a little kimchi. Sauteed bok choy with garlic & sesame seeds make a delicious side & dinner will be on the table in less than 15 minutes!

Hot Peach & Ginger Glazed Chicken with Ginger Hazelnut Quinoa & Kale see more

Peach season may be over, but our friends at Preserving Place made us a special batch of Hot Peach & Ginger Jam before season was over. Enjoy this hot & sweet glaze over Darby Farms chicken breasts with ginger hazelnut quinoa & sauteed kale on the side!

Monday October 13th, 2014

Saltyard's Cider Brined Pork Chops With Spiced Apple Butter Over Andouille Sausage & Winter Squash Hash see more

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

Wild Rice Salad with Doux South's Mean Green Tomatoes & Bacon see more

A wild rice blend mixes with Pine Street Market bacon, fresh cabbage and Doux South Mean Green Tomatoes to make a hearty salad, bursting with flavor.

Pan Seared Hake with mushrooms, sweet potatoes & a lime radish slaw see more

Hake, a mild white fish, from our friends at Kathleen's Catch is pan seared & added to a hearty, sauteed mixture of Orchard Valley mushrooms and nutritiously delicious sweet potatoes. Top it all off with a light & crunchy slaw featuring thinly shaved radishes & freshly squeezed lime juice.

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.

Roasted Red Pepper, Goat Cheese & Arugula Grilled Sandwich with Tuscan Peasant Soup see more

Enjoy roasted red peppers, goat cheese, arugula & herbs de provence sandwiched between freshly baked slices of H&F sourdough and grilled to perfection. Paired with a classic Tuscan peasant style soup loaded with hearty beans & fresh veggies.

Monday October 6th, 2014

Roasted Butternut Squash Pasta with Sage & Goat Cheese see more

Sweet butternut squash mixes with savory roasted garlic and Atlanta Fresh Greek yogurt and cream to make a delicious sauce for Storico Fresco's handcut tagliatelle pasta. Garnished with fresh sage and Caly Road Creamery's goat cheese.

Bacon Pizza with Spiced Apple & Cheddar Cheese see more

Get a taste of fall with Mercier Orchard spiced apples, Pine Street Market bacon & Wright Dairy's Red Hill Cheddar cheese atop S&J Pizza's delicious crispy crust. 

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!

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. 

Smoked Chicken over Spicy Apple, Kale & Field Pea Salad with Georgia Pecans see more

We partnered with the Atlanta Food Bloggers Society to see which Atlanta food blogger could write the best recipe for G&G. Laura Hall of Sprint 2 the Table came out on top with a delicious, refreshing recipe that highlights the best of the season. Smoked chicken from Pinestreet Market tops a hearty salad of spiced field peas, kale, radish & apples, garnished with delicious Georgia pecans.

Monday September 29th, 2014

Linton Hopkin's Pork Shoulder with Sorghum Glazed Eggplant, Skillet Kale & Field Peas see more

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

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.

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.

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.

Timballo Pie Stuffed with Tortellini, Eggplant & Greens see more

Local pasta genius, Chef Mike Patrick of Storico Fresco, is about to change everything you thought you knew about pasta. The pie features baked tortellini, eggplant, greens & cheese, made fresh for you by Chef Mike. You'll make a delicious roasted veggie salad, and with just 10 minutes of active cook time, you'll have plenty of time to unwind with a glass of wine!

 

 

Monday September 22nd, 2014

Linton Hopkin's Pork Shoulder with Sorghum Glazed Eggplant, Skillet Kale & Field Peas see more

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Honey Dijon Chicken with tarragon green beans & herbed farro see more

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

Roasted Lamb Sausage with Field Pea, Green Bean & Muscadine Salad see more

You'll love this spicy lamb merguez sausage from Pine Street Market! Cool it down with Georgia Muscadines tossed with field peas, green beans & arugula in a sweet & creamy yogurt dressing.

Radish Tea Sandwiches with Cream of Mushroom Soup see more

The first of the radishes have been harvested and you'll love them in a classic tea sandwich on H&F bread with a spread of Atlanta Fresh Creamery cream cheese & fresh chives. The sandwich pairs perfectly with a hearty cream of mushroom from our friends at Souper Jenny.

Charred Eggplant with Figs, Yogurt & Arugula see more

Eggplant is the star of the show in this delicious dish by Chef Jarrett Stieber. You'll charbroil the eggplant with figs then lay it over a bed of fresh arugula and a creamy yogurt dressing with H&F rolls on the side.

Monday September 15th, 2014

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.

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.

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 & 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. 

Caramelized Onion & Sweet Potato Greens Pizza with Gouda Cheese & Smoked Sea Salt see more

S&J's crispy pizza crust gets a garlic & oil topping then is covered with sweet caramelized onion and hearty sweet potato greens. Sweet potato greens are one of our favorite things leading into sweet potato season! You'll top it with local gouda cheese & Back to Organics Smoked Sea Salt

Monday September 8th, 2014

Fried Chicken Breast with Green Beans, Muscadines & Peanuts see more

Celebrate the south with this Southern meal with a twist! Muscadines are a sweet Southern grape and like any true Southern food, they go great with fried chicken! You'll love making an easy buttermilk fried chicken breasts from White Oaks Pastures to top a salad of muscadines, green beans & peanuts served with fresh H&F cornbread on the side. 

Muscadine Pork Chops with roasted sweet peppers & potatoes see more

Whip up an elegant & flavorful sauce from Watsonia Farms' muscadines—the South's wild grapes! Serve it over pan-seared Riverview Farms' pork chops. On the side, enjoy roasted potatoes & colorful sweet peppers garnished with fresh thyme.

Thai Beef Skewers with sweet chili sesame noodles & peanuts see more

Back by popular demand! Marinate grass-fed beef in a fresh ginger-garlic sauce with a touch of cilantro & lime then form onto skewers. On the side, enjoy a chilled rice noodle salad with sweet peppers, peanuts, sesame oil & sweet chili sauce.

Chili Crusted Swordfish over Sauteed Zucchini, Tomatoes & Thyme see more

We're excited to bring you even more sustainably caught fish through our partnership with Sea 2 Table. This wild caught swordfish is crusted with a delicious spiced topping of roasted red bell peppers & fresh herbs. On the side, enjoy a summer medley of tomatoes, zucchini & almonds.

Pistachio & Spinach Stuffed Torteli di Bocci Pasta with Arugula, Fig & Pear Salad see more

Storico Fresco has infused this pasta with pistachio then stuffed it with even more toasted pistachios and fresh spinach. You'll love it in a brown butter sage sauce. A salad of arugula, figs & pears with a drizzle of balsamic serves as a refreshing late summer side.

Tuesday September 2nd, 2014

Terry Koval's Pork Chops over Field Peas & Carrots with Coffee BBQ Sauce & Chow Chow see more

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Simply Seoul's Steamed Buns with Mushroom Bulgogi & Ginger Salad see more

The Kimchi Queen of Atlanta is back on the G&G menu to  help you turn you kitchen into Simply Seoul in under 20 minutes! Chef Hannah Chung is letting us in on her Mushroom Bulgogi recipe featuring Sparta Imperial mushrooms atop her signature steamed buns. On the side, a fresh ginger salad and her famous Kimchi, of course!

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

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.

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. 

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.

Monday August 25th, 2014

Terry Koval's Pork Chops over Field Peas & Carrots with Coffee BBQ Sauce & Chow Chow see more

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Fig & Arugula Pizza with Brebis Cheese see more

We've been waiting for the figs to drop, and they finally have started! You'll love these sweet little bites atop S&J Pizza crust sprinkled with Many Fold Farms brebis cheese, balsamic vinegar and peppery arugula. 

Ribbons of Zucchini & Carrot with Noodles a la Puttanesca see more

This dish is a fresh twist on a Southern Italian classic. Puttanesca is a tangy dish featuring tomatoes, olive oil, capers and garlic. You'll love it over a combination of noodles and ribbons of zucchini & carrot then sprinkled with toasted walnuts & parmesan.

Mediterranean Beef Pita with eggplant spread & tomato mint summer salad see more

Roasted eggplant is blended with fresh herbs, seasonings & a squeeze of lemon. Fill fluffy pita bread with eggplant spread, Mediterranean spiced ground beef, crisp lettuce & Caly Road Creamery feta cheese. A refreshing tomato & mint salad makes for a colorful side dish. 

Sauteed Chicken Chasseur with Mushrooms & Orzo see more

This French classic dish combines mushrooms, spinach and chicken thighs in a tomato and white-wine sauce with fresh herbs. The name can be translated to "hunter's chicken," named for when game birds and wild mushrooms from the woods were a natural pairing. Enjoy it over hearty orzo pasta.