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Choose Your Meals for Sunday Oct 29 or Monday Oct 30

atlanta organic dinner delivery

to serve people Salmon Thermidor with mushrooms, tarragon, garlic greens & focaccia [see more]

Easy & Elegant

Chef Jaye Moore

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!

Allergens: fish, dairy, wheat, onion

25 minutes active; 25 minutes total

to serve people Brisket & Cheddar Panini with red pepper relish & roasted green beans [see more]

Family Favorite

Chef Danielle Moore

Toss Pine Street Market's slow-cooked pulled brisket with Doux South's Sweet Georgia Red Relish, made with red peppers, caramelized onions & toasted garlic. Pile it onto H&F's garlic-rosemary ciabatta with cheddar & fresh greens, then grill in a pan to warm, melty nirvana. On the side, enjoy roasted green beans seasoned with paprika, cumin & brown sugar. 

Allergens: wheat, egg, dairy, pork, onion

15 minutes active; 30 minutes total

to serve people Hocus Pocus Pork Chops with haunted hash & midnight lentils [see more]

Happy Halloween!

Chef Danielle Moore

Turn back now—frightening flavor awaits! Riverview Farms pork chops are dusted with a spooky-good blackening seasoning, pan-seared & topped with a creamy,homemade blue cheese sauce. Roast blood-red beets & bright-orange butternut for a vibrant veggie hash. On the side, enjoy the tantalizing taste of black lentils. 

Allergens: pork, onion, dairy, fish sauce (Worcestershire sauce)

20 minutes active; 30 minutes total

to serve people Garlic Gravy Chicken & Grits with kale-apple salad & lemon-goat cheese dressing [see more]

Emily's Pick

Chef Danielle Moore

Garlic gravy is our new favorite thing! Whip up a pan of your own to top pan-seared Springer Mountain chicken, then serve over a bed of creamy Riverview Farms grits. On the side, enjoy a crisp kale & apple salad with a homemade lemon dressing made with Caly Road Creamery goat cheese & a touch of honey.

Need at home: white wine

Allergens: onion, dairy, honey

25 minutes active; 35 minutes total

to serve people Squid Ink Pasta with a pumpkin-pancetta cream sauce, fried shiitakes & sage [see more]

Trick Or Treat!

Chef Allison Vasquez

By the pricking of my thumbs, something wicked(ly delicious) this way comes! Pitch-black artisanal pasta made with real squid ink by our friends at Storico Fresco is paired with a creamy pumpkin sauce featuring Atlanta Fresh milk & Pine Street Market's pancetta. Top it all off with crispy fried Sparta Imperial shiitake mushrooms & fragrant sage.

Allergens: fish/shellfish, wheat, nutmeg, pork, dairy

30 minutes active; 30 minutes total

add on dessert kits for 2 Spooky Spider Cakes with full moon frosting & sauce [see more]

Happy Halloween!

Chef Allison Vasquez

These spooky treats are so terrifyingly tasty that you'll be goblin them up! Decadent buttermilk chocolate cakes are layered with homemade vanilla-mascarpone frosting. Drizzle them with a ruby-red pomegranate syrup & top with a tiny tarantula. Go ahead, eat your heart out!

Allergens: wheat, dairy, egg

20 minutes active; 30 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.