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Monday January 30th, 2017

Trout Amandine with Swiss chard salsa & herb-roasted potato medley see more

Trout fillets from Kathleen's Catch are seasoned and pan-seared, then finished with a light butter sauce with sliced almonds & a bright squeeze of lemon. Top it off with a fun, Mediterranean-inspired salsa of local Swiss chard, red onion, capers & a splash of champagne vinegar. Toss sweet potatoes & red potatoes with fresh garlic & thyme, then roast to flavorful perfection.

Arugula Pesto Chicken with pecans & roasted butternut squash over lemon orzo see more

Find out why this dish is a G&G classic! Whip up a flavor-packed, homemade pesto with Global Growers' arugula & Georgia pecans & smother on top juicy Springer Mountain chicken breasts. On the side, enjoy al dente orzo combined with tangy Caly Road Creamery goat cheese, honey-roasted butternut squash & a finishing touch of lemon zest.

Korean-Style Pork with broccoli, mushrooms & carrots over rice 'juk' see more

Juk, or rice porridge, is a classic comfort food in many Asian traditions and poised to be the next ramen. Like your favorite bowl of chicken noodle, this dish is sure to cure what ails you! Pine Street Market is supplying some thinly sliced Riverview Farms pork to soak up a delicious sauce of fresh lime juice, chili sauce, soy sauce & sesame oil. Top your yummy bowl of juk with pork, mushrooms, carrots & broccoli. 

Savory Chicken Crepes with mushrooms, ricotta, parmesan & lemon-herb salad see more

These savory crepes have us feeling transported to France! February 2nd also happens to be Le Jour des Crêpes (National Crepe Day). We've made it easy for you to make your own crepes to fill with Orchard Valley's mushrooms, Springer Mountain chicken breasts, parmesan & ricotta. On the side, enjoy a light & refreshing salad with fresh herbs, walnuts & a homemade honey mustard dressing.

Loaded Salmon Burger with lemon-dill aioli, micro-greens & parmesan kale chips see more

We're continuing our Food Truck Takeover with this delicious recipe from the chefs of Loaded Burger! Easily whip up your own salmon burgers with fresh chives & cook until seared & juicy. Toss them onto The General Muir's buns spread with dill & caper aioli, then top with quick-pickled red onion & micro greens. On the side enjoy baked kale chips sprinkled with parmesan.

Monday January 23rd, 2017

Chicken Au Poivre with mushrooms & wilted green-cashew salad see more

This French bistro classic is perfect for date night! Springer Mountain chicken breasts are simmered in a mouthwatering cream sauce with cracked pepper, Orchard Valley button mushrooms & white wine. On the side, enjoy a hearty salad of wilted collard greens & cashews along with crusty bread from The General Muir that's perfect for sopping up that sauce!

Meyer Lemon Redfish over toasted farro with garlicky greens, almonds & chives see more

Sweet Meyer lemon packs a citrusy punch in this dish's light cream sauce served over pan-seared redfish fillets from Sea To Table. On the side, enjoy hearty local greens braised with chicken broth & garlic. Serve it all over a bed of toasted farro, then garnish with sliced almonds, chives & Meyer lemon wedges.

Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo see more

Sauté Rodgers Greens & Roots poblano peppers & diced butternut squash seasoned with smoky cumin. Roll generous portions of sauteed veggies & Pine Street Market's slow-cooked, pulled pork into Los Amigos' flour tortillas & smother with a mouthwatering cilantro & sour cream sauce. Sprinkle with Chihuahua cheese, then bake until browned & bubbly. Top it off with Zocalo's pico de gallo!

Shrimp Etouffee with greens & cajun spices over tomato rice see more

We're pleased to kick off our Food Truck Takeover with this classic Cajun recipe from Chef Dyandra! Easily whip up your own roux for a base & toss in traditional spices along with the holy trinity of Cajun cooking-onion, bell pepper & celery. Add juicy Gulf shrimp, a touch of sherry & Red Earth Organic Farm's Swiss chard, then serve up your masterpiece over a bed of flavorful tomato rice.

Blood Orange Glazed Duck with roasted beets, carrots & herbed quinoa see more

Pan-sear flavor-packed D'Artagnan duck breasts, then drizzle them with a delectable glaze packed with fresh-squeezed blood orange from Uncle Matt's, lemon & a touch of brown sugar. Serve over a bed of quinoa tossed with fresh herbs. On the side, enjoy colorful, savory roasted carrots & beets.

Monday January 16th, 2017

Savory Chicken Confit with root veggies, brown rice & balsamic reduction see more

Tender chicken confit is simmered with red wine, carrots, diced tomatoes, greens & butternut squash. Seasoned with fresh rosemary & thyme, serve it over hearty brown rice. Drizzle with an herbed balsamic reduction to complete a crowd-pleasing meal that will keep everybody warm until Spring.

Tamari-Glazed Pork Chops with sweet potatoes, bok choy & cayenne-candied peanuts see more

Pan-sear marinated Riverview Farm's pork chops, then top them with a tamari glaze bursting with bright ginger & lemongrass. Roast savory sweet potatoes & serve sauteed bok choy on the side. Make your own easy candied peanuts with a hint of cayenne to sprinkle on top!

Spiced Honey Salmon over grapefruit couscous & greens tossed with feta & walnuts see more

Our Founder Emily loves this elevated recipe featuring wildcaught salmon glazed with honey & smoked paprika. Serve it over a bed of refreshing couscous tossed with fresh mint, parsley & juicy Florida grapefruit. On the side, enjoy flavor-packed sauteed kale from Florida's Sante Fe Organics tossed with Caly Road's feta cheese & crunchy walnuts.

Creamy Dijon Chicken over cacio e pepe orzo with roasted vegetables see more

Everyone will love the elegant simplicity of this dish with an Italian flair! Toss tender orzo with roasted Mercier Orchards apples, sweet winter radishes & golden butternut squash then finish it off with parmesan & black pepper for a delectable cacio e pepe. Over the top, serve chicken simmered in a light white wine-cream sauce with a touch of Dijon mustard & a spoonful of crème fraîche.

Chimichurri Chicken Tacos with with sauteed bell peppers, onion & spanish cauliflower rice see more

Who doesn't love tacos? Season Springer Mountain chicken breasts with a smoky spice blend, then saute them with bell peppers & onion. Pile chicken & veggies into soft flour tortillas, then drizzle with herbacious chimichurri sauce for out-of-this-world flavor! On the side, enjoy a healthy helping of sauteed cauliflower rice seasoned with Spanish spices.

Monday January 9th, 2017

Sausage+Coffee Vinaigrette with Octane coffee & carrots over hazelnut qunioa see more

Artisanal pork sausage from Pine Street Market is pan-seared to perfection then served atop a bed of superfood quinoa tossed with roasted hazelnuts, baby carrots & a touch of honey. Finished with a tangy Octane coffee vinaigrette, it’s the perfect blend of tart & sweet.

Chicken Piccata with capers & spinach over roasted apple & root veggies see more

Enjoy our lighter take on an Italian classic with tender thinly pounded Springer Mountain chicken breasts simmered in a white wine, lemon & caper piccata sauce! Gently wilt local spinach to complete the sauce, which is served over a bed of roasted Mercier Orchards apples, colorful sweet potatoes & farm fresh turnips.

Sirloin Steak Au Jus with red wine-mushroom sauce over potato & turnip puree see more

This elevated meat & potatoes recipe is anything but ordinary! Marinate Painted Hills sirloin steaks with tamari, garlic & red wine, then pan-sear with Orchard Valley button mushrooms & red onion. Reduce the red wine marinade for classic savory sauce, then serve it all over a satisfying portion of puréed potatoes & sweet baby hakurei turnips.

Shrimp Burrito Bowl with cilantro-lime crema over black beans, tomatoes & rice see more

Warm up a cold January evening with this healthy burrito dish! Season juicy Gulf shrimp with a Mexican spice blend, then saute. Simmer black beans, tomatoes & fresh greens with a little chipotle. Serve it all over a bed of rice tossed with lime, and drizzle with a cilantro & citrus crema featuring Atlanta Fresh Greek yogurt.

Teriyaki Chicken Lettuce Wraps with peppers, peanuts & gingered wild rice see more

Toss tender chunks of Springer Mountain chicken breasts with sauteed carrots, peppers & Chinese Southern Belle's Wild Wild East Asian BBQ sauce. Fold chicken & veggies into crisp lettuce leaves, then garnish with crushed peanuts & fresh herbs. On the side, season a hearty blend of wild rice with aromatic ginger & toss with fresh green onion. 

Monday January 2nd, 2017

Coffee-Rubbed Pork Chops with smashed sweet potatoes & sauteed greens see more

Back by popular demand & bursting with flavor! Juicy Riverview Farm pork chops are rubbed with G&G's own blend of Cloudland coffee, cardamom, cinnamon & more, then pan-seared to lock in all that great flavor. Serve with garlic-sautéed chard from Global Growers & smashed sweet & red potatoes seasoned with a touch of honey & just the right amount of spice!

Good Luck Soup with bacon, collards & little rock caviar see more

Start the New Year right with this Southern take on Good Luck Soup! Doux South's Little Rock Caviar, a tasty medley of black-eyed peas, sweet peppers & just a touch of Louisana hot sauce, gives this soup a cajun flair as it simmers with Pine Street Market bacon & fresh collard greens. Hearty farro rounds out this delicious dish. 

 

Email us to leave off the bacon!

Lemon Chicken Risotto with goat cheese, roasted beets & cremini mushrooms see more

We've made it easier than ever for you to impress your Valentine with this perfect homemade risotto! Simmer arborio rice with a splash of white wine, then stir in roasted, ruby-hued beets & Orchard Valley cremini mushrooms. Roast tender Springer Mountain chicken breasts with bright lemon halves to serve over risotto. Garnish with a handful of toasted hazelnuts & Caly Road Creamery's goat cheese.

Salmon & Curried Cauliflower with ginger crema, pine nuts & garlic naan see more

This healthy Indian-inspired dish features Rodgers Greens & Roots' tender, flavorful green garlic! Sauté Blue Circle salmon fillets & serve with warm, green garlic-rubbed naan (made by our friends at Classic Pita!). On the side, savory curry-roasted cauliflower florets are tossed with sweet currants & toasted pine nuts. Garnish with a smooth, cooling crema made with fresh ginger. This meal is a hit with the G&G staff! 

Lamb & Quinoa Superfood Bowl with cranberries, arugula, green goddess dressing see more

Start the year off right with this delicious & tasty bowl packed with superfoods! Serve zatar-spiced lamb meatballs, crisp carrots, farm-fresh arugula, crunchy sunflower seeds & antioxidant-rich cranberries over a bed of quinoa. Garnish with Caly Road Creamery's crumbled feta & drizzle with herbacious, homemade green goddess dressing!

Monday December 19th, 2016

Emily's Swedish Meatballs over roasted potatoes & kale with lingonberries see more

This dish is a staple on our founder Emily’s holiday table! Form perfectly spiced meatballs from Riverview Farms pork & Rock House Farm ground beef--inspired by Emily’s own family recipe. The savory meatballs simmer in a sour cream sauce with a beef stock base. On the side, you’ll enjoy oven-roasted potatoes & crisp kale. Top it all off with a dollop of lingonberries for a festive dish to celebrate the season!

The Grinch's Roast Beast & Who hash with root veggies, herbs & greek yogurt see more

Don't miss out on this G&G tradition from Chef Tyler Williams! Tender, slow-cooked brisket from Pine Street Market is simmered in a yummy maple glaze, then paired with an herbacious array of colorful butternut squash, turnips & Crystal Organic Farm beets. Topped with fresh chives & Atlanta Fresh Greek yogurt, this dish is sure to have every Who in your house hurrying to the table!

Cinnamon-Honey Chicken with roasted broccoli & quick-pickled carrots over rice see more

One of the best things about working with good food is working with people who love good food! In this recipe, our team member Yuanyuan has deliciously blended the flavors of her native China's cuisine with the spices of the holidays. Cinnamon & sichuan-spiced chicken is simmered in a honey & tamari glaze, then served over a bed of green onion-tossed white rice with garlic-roasted broccoli. Top it all off with a quick-pickled carrot in rice vinegar for a burst of fresh flavor!

Holiday Spiced Rosemary Ham with ginger-glazed carrots & braised collard greens see more

Our Chief Happiness Officer, Rachel, can't stop talking about The Spotted Trotter's tasty rosemary ham! Sprinkle thick-sliced ham with brown sugar & pan-sear, then simmer with glazed carrots flavored by spices, fresh ginger, citrus & Verdant Kitchen's ginger syrup. On the side, saute collards with a touch of apple cider vinegar & enjoy warmed dinner rolls from The General Muir's bakery.

Shrimp & Pecorino Tortelloni with fig balsamic salad, candied walnuts & radish see more

Don't miss out on this recipe celebrating the Italian-American holiday tradition of the Feast of the Seven Fishes! Al dente tortelloni stuffed with shrimp, pecorino & ricotta are tossed in an easy lemon-butter & white wine sauce. Garnish with parmesan & fresh chives. On the side, serve crisp greens tossed with walnuts, radishes & homemade fig-balsamic vinaigrette.

Monday December 12th, 2016

Spiced Squash Flatbread with kale, goat cheese, sage & caramelized onion see more

It's no secret that we eat a lot amazing food here in the G&G office. When we tell you this vegetarian recipe is a Staff Favorite, that's really saying something! Colorful butternut squash, kale & caramelized red onions grace pillowy naan from Heavenly Breads. Topped with a sprinkle of cinnamon, nutmeg, sage, shredded mozzarella & Caly Road Creamery's goat cheese, this is one delish dish!

Maple-Cider Pork Chops with parmesan roasted broccoli & basmati rice see more

Pork chops from Riverview Farms are simmered in a flavorful sauce of maple syrup & Mercier Orchard's apple cider. Toss roasted Red Earth Organic Farm's broccoli with parmesan & walnuts for a perfectly seasonal side dish, then serve over a bed of fluffy basmati rice.

Orange Beurre Blanc Salmon over creamy orzo risotto with greens, mushrooms & parmesan see more

Don't miss this elegant dish with a pop of citrus that'll brighten up your dinner! Roast sustainably-raised salmon from Blue Circle, then create a lightened-up beurre blanc with white wine, freshly-squeezed orange juice, sour cream & a pat of butter to generously drizzle over your fillets. On the side, enjoy mouthwatering risotto-style orzo tossed with sour cream, Orchard Valley button mushrooms, parmesan & wilted greens, garnishing with orange zest & fresh parsley. 

Garlic Gravy Chicken & Grits with kale-apple salad & lemon-goat cheese dressing see more

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.

Balsamic Braised Brisket with gingered sweet potatoes & apples over rosemary farro see more

Slow-cooked, pulled brisket from our friends at Pine Street Market is braised with balsamic vinegar & aromatics. Roast Red Earth Organic Farm's sweet potatoes & Mercier Orchard's apples with fragrant ginger for a crowd pleasing side dish. Serve it all over farro toasted with fresh rosemary & tossed with Red Earth Organic Farm's chard.

Monday December 5th, 2016

Creamy Shrimp Bisque with parmesan crostini & fresh herbs see more

This dish is the perfect way to keep warm on those long winter nights! Juicy Gulf shrimp are sauteed until perfectly pink & added to a creamy bisque with a hint of bright lemon. Thickened with rice to add flavor & heartiness, top this soup with chopped green onion & serve with toasty parmesan topped crostinis made with The General Muir's bread.

Chipotle Beef Tostadas with cilantro-kale cabbage slaw, sour cream & crumbled feta see more

Put the tada! in tostada with this fun & quick recipe! Simmer Rock House Farm ground beef with Mexican spices, diced tomatoes & smoky chipotle pepper, then pile high onto toasted corn tortillas. Make a refreshing slaw of local kale, red peppers & cabbage tossed with cilantro & bright lime juice. Finish it off with a dollop of cooling sour cream & a crumble of Caly Road Creamery's feta. 

Blackened Chicken with red pepper coulis, creamed kale & dinner rolls see more

Season Springer Mountain chicken breasts with a cumin, paprika & brown sugar rub. Top it with a mouthwatering roasted red pepper coulis with a hint of sherry for a dish so flavorful that you'll forget you cooked it at home! On the side, serve our favorite creamed kale with a hint of lemon along with The General Muir's fluffy dinner rolls.

Rosemary Crusted Steak with cranberry compote, glazed carrots & mushroom rice see more

Our founder, Emily, loves the festive feel of this dish! Season Painted Hills grass-fed sirloin steaks with fresh rosemary & pan-sear to perfection, then top with a homemade cranberry compote featuring Mercier Orchards apple cider. Roast carrots with brown sugar & cumin to create a smoky-sweet glaze, then serve alongside fluffy white rice with Orchard Valley button mushrooms.

Tangerine Chicken with roasted parmesan broccoli over couscous see more

Roast seasoned broccoli, then toss with parmesan for a cheesy, melty masterpiece. Braise Springer Mountain chicken breasts in a delectable sauce made with fresh tangerines, and serve them over a bed of couscous.

Monday November 28th, 2016

Almond-Crusted Chicken with sweet potato & gruyere gratin & sauteed greens see more

You won't believe how easy it is to make your own gratin! Layer colorful slices of sweet potato with Atlanta Fresh cream, gruyere, fresh rosemary & thyme, then bake until melty & tender. Press an herbed almond crust onto Springer Mountain chicken breasts, then bake to crisp, golden perfection. Serve Red Earth Organic Farm's kale sauteed with lemon on the side.

Sage Butter Acadian Redfish over quinoa pilaf with chard & spiced pears see more

Lightly pan-sear mild, buttery fillets of wildcaught Acadian redfish in a light & flavorful white wine & butter sauce. Fry fragrant sage leaves for a delightful & crispy topping to sprinkle over the fish. Sauté pieces of juicy pear with aromatics, nutmeg, cinnamon & allspice. Toss pears into tender, healthy quinoa with a touch of honey & wilted Swiss chard, then finish with a bright squeeze of lemon.

Bacon-Apple Pork Chops with roasted cabbage, crusty bread & red onion jam see more

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 morsels of Pine Street Market bacon. While this bakes & the flavors meld together, 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.

Pan-Seared Duck Breast with cherry gastrique & roasted root veggies see more

Sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over a generous poriton of perfectly pan-seared D'Artagnan duck breast. On the side, enjoy herb-roasted sweet potato, radish & Rise N Shine Organic Farm turnips. Master the art of cooking duck with this simple yet elevated recipe!

Moroccan Beef Meatballs with smashed butternut squash & minted yogurt see more

Everyone at your table is sure to love this fun recipe! Season ground beef with aromatics & mild spices, then form into meatballs & bake. Serve them over a bed of smashed butternut squash, drizzle with minted Atlanta Fresh Greek yogurt, and top it off with Preserving Place's 5-spice apple-ginger chutney.

Monday November 21st, 2016

Thai Salmon Noodle Bowl with shiitake mushrooms & greens in coconut broth see more

Our founder Emily loves switching it up during Thanksgiving week with this fun, Thai-inspired dish! Fill a bowl with rice noodles, then top with baked wild-caught salmon & sauteed Sparta Imperial shiitake mushrooms & Red Earth Organic Farms swiss chard. Pour a fragrant coconut broth with ginger & mild spices over the top!

Rustic Chicken & Chevre Biscuits with butternut squash, kale, mushrooms & thyme see more

Create a comforting stew of Springer Mountain chicken breasts, butternut squash, Orchard Valley button mushrooms, Global Growers' kale, fresh thyme & a splash of white wine. Drop homemade chevre-rosemary buttermilk biscuits made with Caly Road Creamery's goat cheese & Rockhouse Creamery's buttermilk onto the stew then bake to bubbling perfection. 

Creamy Tomato Pulled Pork with chickpeas, baked eggs & feta over focaccia see more

This one-pot-wonder makes it easy to please everyone! Simmer Pine Street Market's pulled pork in a tomato sauce with a touch of Atlanta Fresh cream, tender chickpeas, greens & smoky paprika. Place pork & veggies on The General Muir's focaccia, nestle Darby Farms eggs in the middle & bake until toasty. Top with crumbled Caly Road Creamery feta.