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Sun/Mon, October 27th & October 28th
Sun/Mon
Oct 27th & 28th
Thurs, October 24th
Thurs
Oct 24th
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Jack-O-Lantern Approved
Chef Emily Golub, G&G Founder
Brown Butter Bat Wing Ravioli
This week, take delight in this terrifyingly good recipe featuring black & white striped 4-cheese ravioli from Pasta Mami. Toss the ravioli in a bewitching brown butter sauce with fragrant, crispy fried sage. Enjoy alongside a festive salad of local kale massaged with a honey-cider vinaigrette and sprinkled with toasted pepitas & dried cranberries.
(Plant-Based: Vegetarian)
$30 to serve 2 | $54 to serve 4
Persimmon Season!
Chef Torie Cox
Persimmon Harissa Chicken
This meal full of exciting fall flavors is one of our recipe testers' favorites! Roast brussels sprouts & sweet potatoes in the oven alongside Springer Mountain chicken breasts seasoned with ras el hanout, a vibrant Moroccan blend of top shelf spices. Generously drizzle everything with a balanced sauce including sweet and delicate persimmons from Miles Berry Farm, spicy harissa, lemon and a touch of honey.
$32 to serve 2 | $58 to serve 4
Emily's Pick
Chef Robin Pridgen
Pistachio Crusted Haddock
This healthy, wholly satisfying recipe earned high praise in the G&G test kitchen! Top Blue Circle haddock with a gloriously crispy topping including lemon zest, pistachios & panko. Roast potatoes & radishes along with the fish, then finish veggies with garlic & a bright squeeze of lemon. Serve along with tender broccolini dusted with plenty of parmesan.
$34 to serve 2 | $60 to serve 4
Meatless Monday
Chef Nick Melvin
Indian Pumpkin Curry
This hearty, cozy dish is guaranteed to fill your kitchen with amazing smells to lure everyone to the table in no time! Sauté aromatics with mild curry, then add smooth pumpkin puree, butternut squash & local Swiss chard. Let it all simmer with coconut milk, tomatoes & broth until the veggies are perfectly tender. Drizzle with a homemade jalapeño, mint & cilantro chutney, then enjoy over fluffy basmati rice.
(Plant-Based: Vegan)
Family Favorite
Teriyaki Chicken Bowl
No matter which side of the chicken & egg debate you're on, pan-seared Springer Mountain chicken & soft Rise 'N Shine eggs pair together perfectly in this meal! Sauté tender zucchini, carrots & English peas, then coat in a homemade teriyaki sauce. Serve it all over a bed of rice, drizzle with our version of creamy and savory Yum Yum sauce, then garnish with black sesame seeds.
Back By Popular Demand
Chef Abbie Brans
Tuscan Cream Salmon
For how effortlessly this elegant meal comes together, it's sure to be a repeat in your kitchen! Simmer tender spinach in a garlicky cream sauce with a splash of wine & parmesan. Add juicy local tomatoes and spoon it over Blue Circle salmon fillets that are pan-seared for a deliciously crispy skin. Serve it all over orzo accented with fresh basil.
Pistachio Crusted Chicken
Teriyaki Brisket Bowl
You'll love the ease with which this meal comes together. Brown Piedmont BBQ slow-cooked brisket while you gently cook Rise 'N Shine Organic eggs. Sauté tender zucchini, carrots & English peas, then coat in a homemade teriyaki sauce. Serve it all over a bed of rice, drizzle with our version of creamy and savory Yum Yum sauce, then garnish with black sesame seeds.
$36 to serve 2 | $64 to serve 4
Comfort Food with a Twist
Greek Beef Moussaka
This hearty and creamy Greek casserole is the epitome of comfort food. Cook a savory meat sauce made with ground beef, tomato sauce and a splash of red wine. Sprinkle eggplant slices with parmesan and layer with beef and a rich bechamel sauce, then bake to bubbly goodness. Balance the richness by topping with a parsley-oregano herb salad in a red wine vinaigrette. Serve with warmed Classic Pita flatbread brushed with olive oil & oregano.
Be The Chef
Chef Bob Ryan, Little Sparrow
Little Sparrow's Brown Butter Pork
This week, transform your kitchen into Little Sparrow, Ford Fry's latest restaurant that captures the essence of a classic French brasserie. Sear pork chops and baste with brown butter infused with fresh thyme & garlic. Bake a decadent pomme dauphinoise with Yukon gold potatoes, gruyere, mozzarella & cream to serve on the side. Round it out with crispy roasted brussels sprouts seasoned with sherry vinegar and a sprinkle of flaky salt.
Crowd Pleaser
Chicken & Butternut Enchiladas
These veggie-packed enchiladas are sure to become a cold weather weeknight favorite! Sauté poblanos & diced butternut squash spiced with smoky cumin, then stuff into flour tortillas along with sliced Springer Mountain chicken breast. Smother them with a mouthwatering cilantro sour cream sauce, sprinkle with shredded Monterey Jack cheese, then bake until browned and bubbly. Top it all off with a scoop of mild pico de gallo from Taqueria La Luz.
Pumpkin Spice Whoopie Pies
Allison Vasquez
These fall favorites are back by popular demand! You won't believe how easy it is to whip up pocket-sized treats packed with pumpkin goodness. Whip up a smooth cream cheese frosting sweetened with pure maple syrup. Sandwich your frosting between soft cakes that will fill your kitchen with the wonderful aroma of pumpkin & autumn spices. Enjoy with a steaming mug of coffee or tea!
Makes 6 whoopie pies
Fall Frisee & Pear Salad
Robin Pridgen
This elegant and delightfully easy salad featuring some of our fall favorites deserves a place at the center of your table. Toss together curly frisée, arugula & endive for the base of your salad. Top with thin slices of sweet red pears, toasted hazelnuts & crumbled CalyRoad goat cheese, then drizzle it all with a piquant sherry vinaigrette made with hazelnut oil.
Serves 4-6
Roasted Acorn Squash & Burrata
Rachel Anderson
Warm yourself up with this elegant and delightful veggie course or side dish absolutely packed with fall flavors. Roast slices of acorn squash sprinkled with brown sugar and a pinch of cayenne. Drizzle with an irresistible sage-infused butter sauce with chopped pecans, top with torn pieces of burrata, then sprinkle with pomegranate arils and crumbled fried sage.
Serves 2-4
Mummy Wrapped Dogs
Danielle Moore
Play with your food for Halloween with these frightful snacks that are as fun to make as they are to eat! Cut puff pastry into thin strips to mummify all-beef hot dogs from Porter Road Butcher, then press edible candy eyes into the dough to bring them to life! Bake them to golden perfection while you make a creamy cheese sauce with cheddar for dipping. Perfect for a Halloween snack or spooky supper that the whole family will enjoy!
Makes 8 mummy dogs
Let's get cooking
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