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Choose Your Meals for Sunday Dec 3 or Monday Dec 4

atlanta organic dinner delivery

to serve people Fig Balsamic Chicken with stewed apples & sweet potato mash [see more]

Family Favorite

Chef Amy Ponzoli

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.

Allergens: wheat (thickener), onion

25 minutes active; 40 minutes total

to serve people Sage-Butter Dover Sole over toasted pecan & apple quinoa with swiss chard [see more]

Easy & Elegant

Chef Danielle Moore

Saute wild-caught Dover Sole to enhance it's mild, buttery flavor, then top it with a classic fragrant sage & white wine sauce. On the side, toss superfood quinoa with Mercier Orchards' apples, toasted Stone Mountain Pecan Company pecans, Swiss chard & a bright squeeze of lemon. 

Need at home: white wine

Allergens: fish, honey, nuts (pecans), onion

30 minutes active; 35 minutes total

to serve people Braised Apple Pork Chops with bacon, roasted cabbage, crusty bread & red onion jam [see more]

Emily's Pick

Chef Robin Pridgen

Our Founder Emily loves the warm, comforting flavors of this dish! Pan-sear herbed Riverview Farms' pork chops then nestle them into a bed of roasted cabbage, braised apples & crispy pieces of Pine Street Market bacon. While this bakes & the flavors marry, whip up a bright, perfectly sweetened red onion jam to top it all off. On the side enjoy delicious, crusty bread from The General Muir Bakery.

Allergens: pork, onion, wheat (in bread)

25 minutes active; 40 minutes total

to serve people Sausage & Sage Orecchiette with butternut squash & apple-arugula salad [see more]

Fall Favorite

Chef Torie Cox

Cook adorable orecchiette pasta to al dente perfection, then toss with Riverview Farms spicy sausage, pan-roasted butternut squash & fragrant sauteed sage. On the side, serve a refreshing apple & arugula salad tossed with homemade honey-mustard dressing. Finish it off with a sprinkle of parmesan.

Allergens: onion, pork, wheat, dairy, pecans, honey

30 minutes active; 35 minutes total

to serve people Braised Brisket Latkes with butternut squash & red wine mushroom sauce [see more]

Make Your Own Latkes

Chef Danielle Moore

You won'te believe how easy it is to make your own latkes with shredded butternut squash! Pile them high with Pine Street Market's slow-cooked brisket simmered in a red wine sauce made with Orchard Valley button mushrooms & fresh thyme sprigs. Top them off with Mercier Orchards apple butter & a dollop of sour cream.

Need at home: egg, red wine

Allergens: dairy, onion, wheat

20 minutes active; 35 minutes total

add on dessert kits Cakes & Ale Sticky Toffee Pudding with brandy sauce & whipped cream [see more]

Chef Billy Allin, Cakes & Ale

Take any holiday dinner to the next level with this insanely wonderful sticky toffee pudding recipe from Chef Billy at Decatur's Cakes & Ale! Make your own magical pudding cakes studded with minced dates, then smother them with a decadent, homemade toffee sauce. Top it off with a swirl of sweetened whipped cream, then sit back & bask in the light of your pudding-making prowess!

makes 6 individual sized cakes

Need at home: food processor or blender, hand mixer

Allergens: egg, wheat, dairy

30 minutes active; 50 minutes total


Choose Your Delivery Option

Have your orders delivered on Sundays or Mondays (based on zip code), or pick up your orders for free on Mondays. Free or discounted home delivery on orders over $100! 

$7 discount applied at checkout for home delivery orders over $100

 

Enter zip code for delivery day & fee



Choose Your Frequency

Become a G&G member by choosing every week or every other week to save $5 on every order. Membership* is free and flexible for your busy life: pause, cancel or change frequency any time!

Cook with G&G:

* As a member, you'll be enrolled in auto billing. Simply cancel before Wednesday at midnight to skip being charged for the week.