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home delivery Sunday Apr 2, pick up Monday Apr 3

special summer pricing

to serve people Fennel Crusted Pork Chops over spring pea mash with lemon-radish salad [see more]

Peas Pass the Pork!

Chef Jaye Moore

This dish is bursting with seasonal flavors! 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 crisp radish salad tossed with bright lemon & celery.

Need at home: food processor or blender

Allergens: pork, onion (optional)

20 minutes active; 30 minutes total

to serve people Spanish Sofrito Chicken over fluffy couscous with asparagus & spring peas [see more]

Emily's Pick

Chef Jaye Moore

Our founder Emily loves simmering 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 & tender spring peas.

Allergens: onion, wheat

25 minutes active; 35 minutes total

to serve people Hoisin Glazed Cod Fillets with roasted asparagus, peppers & mushrooms over rice noodles [see more]

First Asparagus of the Season!

Chef Torie Cox

Bake wild-caught cod fillets with a hoisin glaze in the middle of a colorful arrangement of spring vegetables--mushrooms, bell pepper & the season's first asparagus tossed with sesame! Serve it all over a bed of rice stick noodles tossed in a delicious pan-asian sauce & garnish with crunchy peanuts.

Allergens: fish, onion, soy, peanuts

15 minutes active; 40 minutes total

to serve people Brisket-Stuffed Portobellos with mozzarella, charred spring onions & polenta [see more]

Family Favorite

Chef Torie Cox

Everyone at your table is sure to love these fun & flavorful stuffed Portobellos! Fill mushrooms to bursting with a mouthwatering mixture of Pine Street Market's slow-roasted pulled brisket, fresh greens & diced tomatoes. Top them with mozzarella & bake until golden & melty. Serve them over a creamy bed of Riverview Farms polenta with perfectly charred baby Vidalia onions.

Allergens: dairy, onion

20 minutes active; 30 minutes total

to serve people Neapolitan-Style Pizza with artichoke hearts, salami, mozzarella & a side salad [see more]

Not Your Average Pie

Chef Danielle Moore

Introducing gourmet neapolitan-style pizza crusts from our friends at Victoria Pie in Atlanta! The brains behind Bocado have come up with the perfect wood-fired crust that's lightly topped with their signature red sauce. Top yours with The Spotted Trotter's rosette de lyon salami, artichoke hearts, mozzarella & a sprinkle of lemon zest. Serve alongside a salad of crisp lettuce, marcona almonds & sliced red onion tossed in a homemade lemon-parmesan dressing.

Allergens: wheat, onion, dairy, pork, almonds

15 minutes active; 20 minutes total

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