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Sun/Mon, August 17th & August 18th
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Aug 17th & 18th
Thurs, August 14th
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Aug 14th
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Be The Chef
Chef Jonathan Fox, Fox Bros. Bar-B-Q
Fox Bros. Enchilada Bake
This week, be the chef with Fox Bros. BBQ Chef Jonathan's easy, crowd-pleasing enchilada casserole. Whip up a tongue-tingling hatch green chili sauce thickened with masa. Fold in Piedmont BBQ's tender pulled pork, then layer with corn tortillas and heaps of cheddar-jack cheese. Bake to bubbling, golden perfection, then serve alongside a lightly dressed lime slaw studded with sliced jalapeños.
$34 to serve 2 | $60 to serve 4
Try Something New!
Chef Torie Cox
Shrimp & Gochujang Noodles
Stir fry Sea Pearl Gulf shrimp seasoned with garlic, then combine with a mix of blistered local shishito, sweet peppers and edamame. Toss Korean ramyun-style noodles in a spicy-sweet sauce including gochujang, sesame oil & honey from Honey Next Door. Garnish with black sesame seeds & scallions.
Better than Takeout
Moo Shu Chicken
You'll love our inventive and wholesome take on a Chinese takeout classic. Stir fry thinly sliced Springer Mountain chicken breast, cabbage & bamboo shoots, then coat in a sauce including toasted sesame oil & Shaoxing wine. Fold in scrambled Rise 'N Shine eggs, then envelop your filling in paper-thin, chewy Mandarin pancakes. Garnish with scallions and a drizzle of hoisin.
$32 to serve 2 | $58 to serve 4
Emily's Pick
Chef Emily Golub, G&G Founder
Chimichurri Steak
You won't believe how simple it is to whip up a flavorful chimichurri sauce for this seriously craveable dish from our founder, Emily! Juicy sirloin steaks from Brasstown Beef are seared then topped with bright green chimichurri made with fresh parsley, cilantro & oregano. Roast sweet potatoes, sliced onion & zucchini with smoky spices, then toss with a crumble of creamy queso fresco to finish.
$36 to serve 2 | $64 to serve 4
Shades of Summer
Chef Robin Pridgen
Chicken & Summer Panzanella
We love a summery panzanella, and this veggie-packed, elevated take on a classic is no exception! It has it all: toasty croutons made from TGM's rustic sourdough, roasted summer squash, wilted kale and juicy Peachtree Farm tomatoes. Toss with fragrant oregano and a Dijon-red wine vinaigrette, then top with roasted Springer Mountain chicken breast seasoned with garlic.
Indian Paneer Fritters
You'll love our all-new recipe full of enticing Indian flavors that received high praise in the G&G test kitchen! Shred summer squash & paneer from Atlanta Cheese Co. and combine with chickpea flour, aromatics & cilantro. Shallow fry fritters until golden and crispy, then top with homemade pickled red onions and a cooling dollop of ginger-mint yogurt. On the side, enjoy a chickpea-cherry tomato salad dressed with a pickle brine vinaigrette.
(Plant-Based: Vegetarian)
$30 to serve 2 | $54 to serve 4
Easy & Elegant
Prosciutto & Corn Gnocchi
Showcase your gnocchi-making skills with this delicious recipe—we promise it's easier than you think! Make a tender dough with ricotta, black pepper and lemon zest, cut into pieces, then cook to pillowy goodness. Combine your gnocchi with crisped Pine Street Market smoked prosciutto, sweet corn, wilted spinach and parmesan. Cloak everything in a luscious, creamy sauce including creme fraiche, then drizzle with homemade basil oil.
Cilantro Pesto Shrimp Over Orzo
This recipe proves shrimp & pesto are a match made in heaven! Season wild-caught shrimp from Sea Pearl Seafood with a special blend of bright, citrusy sumac & spices, then pan-sear to perfection. Serve your shrimp over al dente orzo tossed with sautéed local summer squash & juicy cherry tomatoes. Top it all off with a uniquely delicious, herbaceous cilantro-almond pesto, then garnish with charred lemon slices.
Limited quantity available
Southern Flair
Hot Honey Chicken
This winner of a chicken dinner is simply popping with fun Southern flavors! Smother pan-seared Springer Mountain chicken breasts in local honey spiked with tongue-tingling red pepper flakes. Enjoy with roasted zucchini seasoned with garlic and a shower of parmesan, and a raw sweet corn-radish salad in a creamy buttermilk-dill dressing.
Beef Bulgogi & Gochujang Noodles
Stir fry Brasstown Beef thinly sliced beef bulgogi seasoned with garlic, then combine with a mix of blistered local shishito & sweet peppers and edamame. Toss Korean ramyun-style noodles in a spicy-sweet sauce including gochujang, sesame oil & honey from Honey Next Door. Garnish with black sesame seeds & scallions.
Moo Shu Mushrooms
You'll love our inventive and wholesome take on a Chinese takeout classic. Stir fry a blend of local oyster & button mushrooms, cabbage & bamboo shoots, then coat in a sauce including toasted sesame oil & Shaoxing wine. Fold in scrambled Rise 'N Shine eggs, then envelop your filling in paper-thin, chewy Mandarin pancakes. Garnish with scallions and a drizzle of hoisin.
Almond Butter Granola Bars
Robin Pridgen
If you haven't experienced the wonder of homemade granola bars, we've made it a snap for you! Bake these with your kids for a lunchbox treat, or serve as a nourishing snack for anyone, anytime. Toast almonds, pecans & pepitas to bring out their flavor before mixing with rolled oats, dried cherries & sesame seeds. Bring it all together with local honey, almond butter and an egg white, press into your pan, then bake to fragrant goodness. A decadent drizzle of dark chocolate on top is sure to make these an instant hit!
Bacon & Blue Wedge Salad
Find out why our recipe testers declared this recipe the crème de la crème of salads! Toss cubes of TGM mini baguette with melted blue cheese, then toast until golden brown. Candy bacon ends from Pine Street Market with brown sugar and a kick of cayenne. Drizzle crisp romaine lettuce generously with a wonderfully tangy, creamy dressing including sour cream, lemon, fresh chives & dill. Top with your candied bacon, blue cheese croutons & cherry tomatoes.
Serves 2-4
Crab Cakes
Emily Golub, G&G Founder
Find out why these crab cakes got rave reviews in the G&G test kitchen! Combine tender crab meat from Kathleen's Catch with panko, Old Bay, horseradish & Dijon, then form into patties and sauté in butter. Whisk up an easy tartar sauce with briny capers and Doux South angry cukes to drizzle over them. Enjoy atop a bed of spicy local arugula dressed in a light, lemony vinaigrette, then garnish with parsley & lemon wedges.
Makes 4 crab cakes
Roasted Tomato Hummus
Allison Vasquez
Shake things up from your plain 'ol hummus with our variation that's bursting with summer flavors. Roast local cherry tomatoes to blistered perfection, then blend with healthy chickpeas, tahini, cumin and a squeeze of lemon. Top with a vibrant swirl of harissa, fresh cilantro and a few roasted tomatoes for garnish. Enjoy with toasted triangles of pita bread from Classic Pita sprinkled with spices for scooping up all that goodness!
Serves 4-6
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