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Monday March 9th, 2015

Panko Dusted Chicken Thighs with Roasted Beets & Winter Squash see more

Savory chicken thighs from White Oak Pastures are lightly dusted with toasted panko bread crumbs and served on a bed of parsley yogurt sauce. Beets & greens are served with roasted winter squash with a side of crusty bread from H&F Bread Co.

Miller Union's Braised Oxtail with Carrot & Swede Mash see more

This recipe is a sneak peek at Chef Steven Satterfield's debut cookbook, Root To Leaf: A Southern Chef Cooks Through the Seasons. You'll get slow braised oxtail with all the flavors of slow cooking, to be served over a mash of carrot and rutabega, also known as swedish turnip. A light garnish of pickled beets from Miller Union and fresh horseradish is the perfect accent to this savory meal. Get ready to transform your kitchen into Miller Union! 

Available to order through 3/11/15

Shredded Pork Tacos with Fiesta Rice & Black Beans see more

It's time for a fiesta! Tortillas are stuffed with slow roasted pork from Pine Street Market and swiss chard from Red Earth Organic Farm. Fiesta rice & black beans makes a delicioso side!

Spanish Paella with Drunken Tomatoes, Roasted Red Peppers & Radish see more

You'll love this seasonal take on a classic Spanich veggie paella. This rice dish gets it's golden color from flavorful turmeric. It is packed with veggies like roasted red peppers, radishes & carrots then garnished with fresh herbs and Doux South Drunken Tomatoes. 

Venison Sugo Pasta with Spinach Noodles & Porcini Sauce see more

Storico Fresco has done it again with a fantastic flavor combination. Enjoy spinach noodles with a light sauce made from porcini stock, venison and spices. On the side, a refreshing salad of apples & lettuce is garnished with feta cheese from Caly Road Creamery.

Monday March 2nd, 2015

Campfire Trout with a cornmeal crust over celery, date & pecan salad see more

Experience a weekend getaway without leaving home when you whip up this North Georgia mountains inspired dish! Fresh trout fillets are coated with buttermilk & a campfire-style cornmeal crust then lightly pan fried. Serve 'em up with a refreshing salad of celery, sweet dates, pecans and pecorino cheese. Fluffy, freshly baked H&F bread completes this comforting meal.

BBQ Pork Sandwich with Pickled Veggies, Slaw & Baked Beans see more

Celebrate the South with a classic barbeque pork sandwich from our friends at Restaurant Eugene. Pine Street Market's smoked pork simmers with a barbeque sauce made just for G&G, then tops a freshly baked H&F bun. Dress it up with cole slaw and pickled winter veggies. You'll love making your own freshly baked beans on the side! Best part? You're in and out of the kitchen in 10 minutes!

Warm Farro Salad With Roasted Carrots, Beets & Honey Vinaigrette see more

This hearty, warm farro salad features sweet roasted carrots & beets tossed with toasted Georgia pecans, arugula and a honey vinaigrette made specially for G&G by Restaurant Eugene. You'll have a delicious, filling farro salad on the table with only 15 minutes in the kitchen.

Goat Cheese Fettuccine With Farm Egg, Sausage & Warm Kale Salad see more

Handmade fettuccine from Storico Fresco Pasta is tossed with a butter and mint sauce is topped witih crumbled goat cheese from Caly Road Creamery, fresh sausage from Pine Street Market and a poached egg from Carlton Farms. Enjoy a warm kale salad on the side.

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.

Monday February 23rd, 2015

Spice Rubbed Chicken with Wilted Kale & Mushroom Salad see more

This heart healthy option features White Oak Pastures' chicken breasts rubbed in Chef Asatas special spice blend over a warm salad of mushrooms, wilted kale & Caly Road goat cheese garnished with Georgia pecans.

Sausage+Coffee Vinaigrette with Octane coffee & carrots over hazelnut qunioa see more

Artisanal pork sausage from Pine Street Market is pan-seared to perfection then served atop a bed of superfood quinoa tossed with roasted hazelnuts, baby carrots & a touch of honey. Finished with a tangy Octane coffee vinaigrette, it’s the perfect blend of tart & sweet.

Creamy Farro Pilaf with Roasted Shiitakes, Carrots & Baby Bok Choy see more

Carrots, bok choy & shiitake mushrooms are perfectly roasted then tossed with a cumin mint vinaigrette to top a creamy farro pilaf garnished with parmesan cheese.

Chicken Tortilla Stew with Squash, Cabbage & Chipotle Pesto see more

This warm stew features chicken thighs from White Oak Pastures simmered with winter squash.  It's finsihed with corn tortillas, cilantro lime cabbage and a zesty chipotle pesto made from adobo sauce, chipotle peppers & pepitas. Email us to sub in chicken breasts.

Classic Meatloaf with balsamic tomato sauce, creamed spinach & dinner rolls see more

A classic dish with a local twist, Rusty at Pine Street Market is making a special blend of Brasstown Beef, Gum Creek Farms Pork, and garden veggies with a balsamic tomato glaze. Simply pop it in the oven to enjoy this homestyle favorite. Creamy sauteed spinach & H&F dinner rolls are perfect on the side.

Monday February 16th, 2015

Empire State South's Hot & Sour Shredded Pork with Bok Choy, Mushrooms & Grits see more

Transform your kitchen into Empire State South, one of Atlanta's favorite farm to table restaurants. Executive Chef Josh Hopkins offers a sweet & savory recipe featuring smoked pork stewed with crispy bok choy & hearty shiitake mushrooms from Sparta Imperial over creamy grits. Cook like a top Atlanta chef and have a restaurant quality meal on the table in no time! Available through 2/11

Lemon Trout with Creamy Orzo, Celery & Spinach see more

Fresh lemon brings out the flavor in this North Georgia trout over creamy parmesan orzo. A salad of greens, celery & radish is dressed with honey dijon viniagrette and garnished with pine nuts for a refreshing side.

Chicken Breasts with Greens, Oranges & Farro see more

Juicy White Oak Pasture's chicken breasts are pan seared and served with a saute of greens, pecans & fresh Florida oranges. You'll love it over a bed of hearty farro, topped with a sweet and tangy pan sauce.

Mardi Gras Pork Chops with Red Pepper Turnips over Cheesy Rice see more

Celebrate the flavors of Mardi Gras with this fun pork chop recipe from Louisiana native, Chef Nick Melvin. Doux South's Red Pepper Jelly creates the base for a suace with turnips & thyme to top pan seared pork chops and cheesy rice for a festive and delicous meal!

Beef Provencal with Lemon Rosemary Potatoes & Greens see more

Chef Russell will do the slow cooking of this classic french dish, braised in red wine, so you can enjoy all the taste of slow cooked beef with only 10 minutes in the kitchen. Zesty lemon rosemary potatoes & sauteed greens make a delicious side.

Monday February 9th, 2015

Spiced Lamb Chops with Beet & Carrot Farro see more

This rich and tasty lamb dish is easy enough for any night, but was written specially for Valentine's Day by Chef Jaye Moore. Sweet and savory lamb chops from Pine Street Market are coated in Atlanta Fresh Greek yogurt, local honey and a special G&G spice rub then perfectly roasted. On the side, farro mixes with roasted carrots and beets and is topped with a tangy orange vinaigrette. 

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!

Citrus Juniper Chicken with Honey Roasted Turnips & Greens see more

Juicy chicken breasts from White Oak Pastures get a flavorful glaze of crisp oranges and juniper berries with a touch of honey. On the side, turnips are coated with honey and roasted to perfection. A simple saute of local greens rounds out this savory dish. The lean meat and leafy greens in this dish make it Piedmont's Heart Healthy pick this week.

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!

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!

Heart Shaped Stuffed Pasta with Short Ribs & Smoked Ricotta see more

Love is in the air... and in the pasta! Your Sous Chef, Storico Fresco, will prepare beautiful heart shaped pasta stuffed made from roasted beets and stuffed with short ribs & smoked ricotta. Enjoy a light citrus & goat cheese salad on the side and have this meal on the table in just 10 minutes, so you can spend your time where it counts!

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!

Empire State South's Hot & Sour Shredded Pork with Bok Choy, Mushrooms & Grits see more

Transform your kitchen into Empire State South, one of Atlanta's favorite farm to table restaurants. Executive Chef Josh Hopkins offers a sweet & savory recipe featuring smoked pork stewed with crispy bok choy & hearty shiitake mushrooms from Sparta Imperial over creamy grits. Cook like a top Atlanta chef and have a restaurant quality meal on the table in no time! Available through 2/11

Monday February 2nd, 2015

Baked Coconut Chicken with apricot mustard sauce & sauteed kale see more

Crispy on the outside, juicy on the inside! Chicken breasts from Darby Farm are lightly coated with panko breadcrumbs and sweet shredded coconut then baked to perfection and paired with a tangy apricot mustard sauce. Enjoy garlicky sauteed kale and couscous tossed with pistachios on the side!

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!

Seafood Risotto with Veggies & Shrimp see more

Another restaurant quality meal in less time than it takes to make a reservation! Chef Russell at Restaurant Eugene is providing his special blend of aromatics in a buttery saffron sauce with shrimp and his signature risotto. You'll simply prepare a few veggies & quickly pan sear the shrimp to make a creamy, savory seafood risotto.

Shiitake Mushroom Saute with Baked Polenta see more

You'll love this vegetarian take on a classic Hungarian paprikash! Sparta Imperial mushrooms are stewed in a light & creamy tomato sauce with carrots & spices while creamy polenta bakes in the oven.

Pan Roasted Pork Tenderloin with Beet & Goat Cheese Quinoa see more

Pork tenderloin from Heritage Farms get a zesty spice rub then roasts to a juicy perfection. On the side, roasted beets mix with quinoa & goat cheese to make a creamy & colorful side.

Monday January 26th, 2015

Celery Almond Chicken Breasts with Vegetable & Herb Quinoa see more

A medley of celery, almonds and shallots blend to make a flavorful sauce to top seared White Oaks Pasture's chicken breasts. On the side, golden raisins & winter veggies are cooked in a savory herbed quinoa.

Pumpernickel Crusted Pork with Mustard Sauce & Braised Cabbage see more

With just a hint of sweetness from molasses, this dark rye bread serves as a crispy crust for Riverview Farms pork chops, topped with a tangy mustard sauce. Fresh cabbage is braised in beer with just a touch of brown sugar to serve as the perfect side to this hearty meal.

Garlic & Olive Crusted Fish with Sauteed Greens & Pine Nut Rice Pilaf see more

A light, flaky white fish from Heywood's is topped with a delicious breadcrumb mixture made from olives, garlic and basil then baked until perfectly tender. This is paired fresh, sauteed greens and a pine nut rice pilaf.

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. 

Braised Beef Lasagna with Citrus & Walnut Salad see more

Handmade lasagna noodles from Storico Fresco are layered with a braised beef sauce, cheese & a bechamel sauce. With just 10 minutes in the kitchen, you'll have a classic Italian lasagna on the table with a crisp & refreshing winter citrus & walnut salad.

Monday January 19th, 2015

Trout Amandine with swiss chard salsa & herb-roasted sweet potatoes see more

Trout fillets are seasoned and pan-seared, then served with lightly toasted almonds & a bright hint of lemon. Top it off with a fun, Mediterranean-inspired salsa featuring crisp Swiss chard, red onion & a splash of champagne vinegar. Toss sweet potatoes with fresh garlic & thyme, then roast to flavorful perfection.

The Porter's Beer Braised Brats & Kraut with Apple Reduction see more

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

Creole Braised Chicken with Sea Island Red Pea Gravy & Greens see more

With just 15 minutes in the kitchen, you'll put an iconic southern dish on the table with ease! Chef Russell at Eugene Kitchen is braising savory chicken thighs in a zesty creole mushroom sauce. You'll enjoy it on a bed of Carolina Gold rice, topped with Sea Island red pea gravy. On the side, greens are sauteed with lemon & fresh herbs. 

Cumin Roasted Pork Chops with Lemon Barley Salad & Kale Pesto see more

Riverview Farms' pork chops get coated in a savory spice blend and seared to perfection. On the side, pearled barley is tossed with pine nuts, currants, & a fresh kale pesto then topped with a sprinkle of Caly Road feta cheese.

Korean Kimchi Chicken with carrots & Asian greens over ginger rice see more

Now is the perfect time to try this dish with Taiyo's locally crafted kimchi made specially for G&G home chefs! Spicy kimchi, flavorful carrots & Asian greens come together in a mouthwatering sauce to top Springer Mountain chicken breasts. Serve it all over delicately flavored ginger rice for a dish that's sure to keep you warm 'til spring!

Monday January 12th, 2015

Roasted Chicken with cherry gastrique & roasted root vegetables see more

Sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over perfectly roasted Darby Farm's chicken breasts, winter squash, potatoes & turnips. You'll love this easy & elegant dinner!

Seared Flounder with Brothy Spanish Potatoes & Crusty Bread see more

Seared flounder sits over a bed of warm roasted potatoes in a spanish-inspired tomato broth. Sop it all up with freshly baked bread from H&F bakery.

The Porter's Beer Braised Brats & Kraut with Apple Reduction see more

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

Mushroom & Bacon Pizza with Fresh Mozzarella, Rosemary & Garlic see more

S&J's crispy pizza dough is back, topped with Orchard Valley's mushrooms, Pine Street Market's apple wood smoked bacon, garlic, rosemary & Orobianco's fresh mozzarella.

Vegetable Burger with Roasted Sweet Potato Fries see more

Atlanta's award-winning vegetarian restaurant is back on the menu with their infamous vegetable burger. Chef Lin Sun is preparing her signature burger mix that is sure to win over vegetarians and carnivores alike. You'll love it atop a freshly baked bun from H&F with Cafe Sunflower's BBQ sauce, Red Hill Cheddar Cheese & roasted sweet potato fries on the side.

Monday January 5th, 2015

Good Luck Soup with bacon, collards & little rock caviar see more

Start the New Year right with this Southern take on Good Luck Soup! Doux South's Little Rock Caviar, a tasty medley of black-eyed peas, sweet peppers & just a touch of Louisana hot sauce, gives this soup a cajun flair as it simmers with Pine Street Market bacon & fresh collard greens. Hearty farro rounds out this delicious dish. 

 

Email us to leave off the bacon!

Chicken Burgers with Quick Pickled Onion, Herb Aioli and Kale Salad see more

Juicy burgers made from seasoned ground chicken are topped with a quick pickled onion and a homemade aioli sauce, all on a freshly baked H&F bun. A side salad of kale with cranberries, pecans & goat cheese perfectly compliments the flavorful burgers.

Ginger Roasted Chicken with Sesame Sweet Potatoes & Kale see more

Darby Farms chicken breasts get a sweet and tangy marinade made of fresh leeks & ginger and are served wtih roasted sweet potatoes and a kale & pepper sesame salad.

Lamb Chops with Herbed Couscous & Arugula Radish Salad see more

Savory lamb chops from White Oaks Pasture are pan seared then finished in the oven with a rosemary, garlic & dijon glaze. On the side, couscous is tossed with Atlanta Fresh Greek yogurt & fresh herbs then paired with a refreshing arugula & radish salad.

Beef Bourguignon with Roasted Winter Veggies see more

Let Restaurant Eugene be your sous chef! They're doing all the prep work so you can spend just 10 minutes in the kitchen and still enjoy a gourmet meal. You'll love this classic French stew with grass fed beef braised in red wine with roasted winter vegetables on the side.