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Monday April 20th, 2015

No 246 Green Garlic Pasta with Sausage, Mushrooms & Spinach see more

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

Fontina Roasted Chicken with Country Ham & Lemon Turnips see more

Enjoy this unique deconstructed chicken cordon bleu from James Beard Award Winning Chef Cynthia Graubart, co-author of Mastering the Art of Southern Cooking. Chicken breasts are topped with Wright Dairy fontina cheese and country ham from Pine Street Market then roasted to perfection. On the side, baked turnips are tossed with spices and lemon.

Stuffed Portobellos with Chorizo, Greens & Creamy Polenta see more

Flavorful chorizo sausage from the Pine Street Market serves as the perfect stuffing to hearty portobellos from Orchard Valley Mushrooms. A delicious side of Riverview Farm's polenta is seasoned with pecorino romano cheese & fresh herbs then finished with greens.

Asparagus & Mushroom Crepes with Ricotta & Goat Cheese Crema see more

Be transported to France when you enjoy these savory crepes bursting with fresh asparagus, mushrooms & ricotta cheese then topped with a refreshing goat cheese crema.

Bistro Mussels with Frisee Salad, Poached Egg & Parmesan Crostinis see more

Chef Russell at restaurant eugene is preparing a special batch of mussels in a white wine sauce just for G&G home cooks. On the side, a frisee salad gets a creamy dressing and is topped with a poached egg. You'll sop up all the delicious sauce with parmesan crostinis, made from fresh H&F bread.

Monday April 13th, 2015

Chicken Confit with Rosemary Braised White Beans & Greens see more

Let Chef Rusty at Pine Street Market be your sous chef. He is slow cooking a savory fall-off-the-bone chicken confit just for you. You’ll simply pop it in the oven and braise white beans with rosemary and fresh greens to have dinner on the table in just 15 minutes.

Pecan-Herb Crusted Trout with Roasted Asparagus & Lemon Pea Puree see more

North Georgia Trout are crusted with an herbed pecan mixture then baked to a crispy perfection. On the side, the season’s first aspargus is roasted and served over peas pureed with parmesan and lemon.

Kimchi Fried Rice with English Peas & Poached Eggs see more

This classic veggie fried rice gets a gourmet local twist with Simply Seoul’s artisan kimchi. Top it with a poached farm egg and fresh cilantro and find your new favorite way to prepare fried rice!

No 246 Green Garlic Pasta with Sausage, Mushrooms & Spinach see more

Be The Chef with this beautiful dish from Chef Andrew Isabella at Decatur’s No. 246. Chef Andrew and his team will be preparing a handmade green garlic strozzapreti pasta. It’s a perfect base for sauteed italian sausage, hearty mushrooms and fresh spinach. Top it with Many Fold Farms’ brebis cheese and a squeeze of lemon and watch your kitchen transform into one of Decatur’s favorite farm to table restaurants.

Bacon Calzone with Ricotta, Mozzarella, Mushrooms & Garlic Greens see more

S&J Pizza’s crispy crust is stuffed with Pine Street Market bacon, sautéed mushrooms and garlicky greens. With a combination of ricotta & fresh mozzarella from Orobianco, and a dipping sauce from S&J, this calzone is sure to be a new favorite!

Monday April 6th, 2015

Makan's Beef Brisket Ramen with English Peas, Greens & Poached Eggs see more

Ramen is back! This time Chef George from Makan has perfected a 4 day pork & beef broth with a soy glaze. You'll love the slow-cooked beef brisket with spring peas, fresh greens and perfectly poached farm eggs. Featuring artisan ramen noodles from Sun Noodle and garnished with Doux South Angry Cukes, you'll see why it was a favorite at this year's Ramen Fest.

BLT Hot Dogs with bacon-tomato slaw & corn on the cobb see more

Hot diggity dog, y'all! These mouthwatering dogs from The Spotted Trotter are perfect for cooking out on the 4th! Serve them on a toasted The General Muir Bread bun, topped with a slaw made from vine-ripened tomato, Pine Street Market bacon & shredded cabbage tossed in a light, creamy dressing with celery seed. On the side, nothing says summer like the season's first corn on the cob!  

Balsamic Glazed Chicken with strawberry jalapeño salsa, basmati rice & peanuts see more

Our founder Emily loves to celebrate the return of Spring with this refreshing & savory dish featuring some of the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries, Rodgers Greens & Roots scallions & jalapeno peppers. Serve it all over fluffy yellow rice, garnished with peanuts.

Strawberry Chicken Bowl with farro, greens, mint & homemade vinaigrette see more

The signs of spring are all around us! Enjoy local greens topped with hearty farro & quick-pickled Watsonia Farm strawberries and Rogers Greens & Root's scallions. You'll love the combination of these flavors topped with tender, pan-seared Springer Mountain chicken breasts dusted with smoky spices. Toss it all with a tangy homemade vinaigrette, fresh mint & parmesan cheese. 

Lemon Butter Flounder over Rice Pilaf with Greens see more

Flounder cooks in a lemon butter sauce with fresh cilantro then tops a spiced veggie rice pialf with wilted greens. A garnish of cashews adds just a bit of crunch to this refreshing meal.

Monday March 30th, 2015

Fish Tacos with Kale & Cabbage Slaw & Lime Cilantro Barley see more

Our favorite fish tacos are back! White flaky fish are baked in an ancho chili & lime marinade then topped with a creamy kale & cabbage slaw, made from Atlanta Fresh Greek Yogurt. On the side, barley gets a boost with fresh lime & cilantro. 

Maple Glazed Smoked Pork with Root Veggie Hash & Herbed Yogurt see more

You asked for it, so we brought back this delicious dish from Chef Tyler Williams. Enjoy savory smoked pork from Pine Street Market with a sweet glaze of maple syrup. On the side, fresh root vegetables mix to make a delicious hash. Top it all off with an herbed yogurt.

Lime Marinated Chicken over Cabbage & Carrot Slaw see more

This refreshing salad is a perfect way to welcome the crisp Spring weather! Juicy chicken breasts from White Oak Pastures are marinated in a lime dressing then seared to perfection and served over a salad made from cabbage, radish, carrot & fresh herbs. 

Goat Cheese & Lemon Pizza with Broccoli & Drunken Tomatoes see more

You'll love the bold flavors of broccoli & Doux South Drunken Tomatoes sprinkled with sweet goat cheese and lemon zest on S&J Pizza dough. Forget what you thought you loved about pizza - this is sure to be a new favorite!

Herbed Chicken Meatballs with Tomato Gravy over Fettuccine see more

Chef Julia Leroy transforms a classic spaghetti & meatballs into a local delight. You'll love the juicy chicken meatballs with a touch herbs and olives. Top it with a hearty tomato gravy over handmade fettuccine from Storico Fresco.

Monday March 23rd, 2015

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!

Braised Fish in White Wine Sauce with Melted Leeks, Bok Choy, & Couscous see more

Atlantic caught mild Acadian Red Fish braises in a savory melted leek white wine sauce then tops roasted bok choy & radish over pearled couscous.

Chicken & Dumplings with Bacon, Carrot & Peas see more

Darby Farm's chicken thighs simmer in a savory sauce with Pine Street Market bacon, carrots & peas. You'll love how easy & delicious it is to make ultra fluffy dumplings to sit ontop.

 

E-mail us to sub in chicken breasts. 

Indian Veggie Saute with Lentils, Basmati Rice & Herbed Yogurt Sauce see more

Fresh Georgia veggies take a trip to the east as they simmer with mild indian spices and lentils. Served over basmati rice with a refreshing herbed yogurt sauce and topped wtih cashews.

Spice Brined Leg of Lamb with Mint Pesto over Mushroom Orzo see more

Chef Rusty at Pine Street Market is preparing a beautiful spice brined leg of lamb special for this G&G meal. Pan sear these juicy lamb steaks to perfection and top with homemade mint pesto. Enjoy savory sauteed mushrooms & orzo on the side.

Monday March 16th, 2015

Miller Union's Braised Oxtail with Carrot & Swede Mash see more

This recipe is a sneak peek at Chef Steven Satterfield's debut cookbook, Root To Leaf: A Southern Chef Cooks Through the Seasons. You'll get slow braised oxtail with all the flavors of slow cooking, to be served over a mash of carrot and rutabega, also known as swedish turnip. A light garnish of pickled beets from Miller Union and fresh horseradish is the perfect accent to this savory meal. Get ready to transform your kitchen into Miller Union! 

Available to order through 3/11/15

Lamb Meatballs with chickpea polenta & orange blossom carrots see more

Form ground lamb into meatballs with pine nuts & fresh mint for this delicious dish. You'll simply bake the meatballs and drizzle them with zesty harissa sauce. On the side, enjoy carrots delicately flavored with orange blossom water & make a quick 'polenta' from chickpea flour.

Grown Up Grilled Cheese with Sweet Onion Confit, Roasted Carrots & Aioli see more

This grilled cheese is truly gourmet. You'll layer Preserving Place's award winning Sweet Onion Confit with Sweet Grass Dairy's creamy Green Hill cheese between pieces of freshly baked H&F sourdough bread and pan sear it to an ooey-gooey perfection. Roasted carrots pair with a lemon aioli for a perfect side.

Chicken Coq Au Vin with Egg Noodles & Arugula Salad see more

Restaurant Eugene is preparing this classic french dish featuring chicken thighs braised in red wine. Serve it over Storico Fresco egg noodles with a refreshing arugula salad on the side.

St. Patty's Ham Steak with Mustard Braised Cabbage & Potatoes see more

Celebrate all things Irish with this St. Patty's inspired dish from Chef Jarrett Stieber. Juicy cuts of ham steak from Pine Street Market are pan seared and served on a bed of cabbage & potato braised in mustard and Guinness beer. On the side, freshly baked bread from H&F for sopping up all the tasty sauce. Sláinte!

Monday March 9th, 2015

Panko Dusted Chicken Thighs with Roasted Beets & Winter Squash see more

Savory chicken thighs from White Oak Pastures are lightly dusted with toasted panko bread crumbs and served on a bed of parsley yogurt sauce. Beets & greens are served with roasted winter squash with a side of crusty bread from H&F Bread Co.

Miller Union's Braised Oxtail with Carrot & Swede Mash see more

This recipe is a sneak peek at Chef Steven Satterfield's debut cookbook, Root To Leaf: A Southern Chef Cooks Through the Seasons. You'll get slow braised oxtail with all the flavors of slow cooking, to be served over a mash of carrot and rutabega, also known as swedish turnip. A light garnish of pickled beets from Miller Union and fresh horseradish is the perfect accent to this savory meal. Get ready to transform your kitchen into Miller Union! 

Available to order through 3/11/15

Shredded Pork Tacos with Fiesta Rice & Black Beans see more

It's time for a fiesta! Tortillas are stuffed with slow roasted pork from Pine Street Market and swiss chard from Red Earth Organic Farm. Fiesta rice & black beans makes a delicioso side!

Spanish Paella with Drunken Tomatoes, Roasted Red Peppers & Radish see more

You'll love this seasonal take on a classic Spanich veggie paella. This rice dish gets it's golden color from flavorful turmeric. It is packed with veggies like roasted red peppers, radishes & carrots then garnished with fresh herbs and Doux South Drunken Tomatoes. 

Venison Sugo Pasta with Spinach Noodles & Porcini Sauce see more

Storico Fresco has done it again with a fantastic flavor combination. Enjoy spinach noodles with a light sauce made from porcini stock, venison and spices. On the side, a refreshing salad of apples & lettuce is garnished with feta cheese from Caly Road Creamery.

Monday March 2nd, 2015

Campfire Trout with a cornmeal crust over celery, date & pecan salad see more

Experience a weekend getaway without leaving home when you whip up this North Georgia mountains inspired dish! Fresh trout fillets are coated with buttermilk & a campfire-style cornmeal crust then lightly pan fried. Serve 'em up with a refreshing salad of celery, sweet dates, pecans and pecorino cheese. Fluffy, freshly baked H&F bread completes this comforting meal.

BBQ Pork Sandwich with Pickled Veggies, Slaw & Baked Beans see more

Celebrate the South with a classic barbeque pork sandwich from our friends at Restaurant Eugene. Pine Street Market's smoked pork simmers with a barbeque sauce made just for G&G, then tops a freshly baked H&F bun. Dress it up with cole slaw and pickled winter veggies. You'll love making your own freshly baked beans on the side! Best part? You're in and out of the kitchen in 10 minutes!

Warm Farro Salad With Roasted Carrots, Beets & Honey Vinaigrette see more

This hearty, warm farro salad features sweet roasted carrots & beets tossed with toasted Georgia pecans, arugula and a honey vinaigrette made specially for G&G by Restaurant Eugene. You'll have a delicious, filling farro salad on the table with only 15 minutes in the kitchen.

Goat Cheese Fettuccine With Farm Egg, Sausage & Warm Kale Salad see more

Handmade fettuccine from Storico Fresco Pasta is tossed with a butter and mint sauce is topped witih crumbled goat cheese from Caly Road Creamery, fresh sausage from Pine Street Market and a poached egg from Carlton Farms. Enjoy a warm kale salad on the side.

Coconut Adobo Chicken with wilted greens, shiitakes & savory cheese grits see more

This Southern twist on a Filipino classic is sure to be a crowd pleaser! Simmer tender Springer Mountain chicken breasts in a sweet, tangy adobo sauce with creamy coconut milk, Sparta Imperial shiitake mushrooms & farm fresh kale. Serve it all over a bed of cheesy Riverview Farms' grits with Wright's Dairy Red Hill Cheddar.

Monday February 23rd, 2015

Spice Rubbed Chicken with Wilted Kale & Mushroom Salad see more

This heart healthy option features White Oak Pastures' chicken breasts rubbed in Chef Asatas special spice blend over a warm salad of mushrooms, wilted kale & Caly Road goat cheese garnished with Georgia pecans.

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.

Creamy Farro Pilaf with Roasted Shiitakes, Carrots & Baby Bok Choy see more

Carrots, bok choy & shiitake mushrooms are perfectly roasted then tossed with a cumin mint vinaigrette to top a creamy farro pilaf garnished with parmesan cheese.

Chicken Tortilla Stew with Squash, Cabbage & Chipotle Pesto see more

This warm stew features chicken thighs from White Oak Pastures simmered with winter squash.  It's finsihed with corn tortillas, cilantro lime cabbage and a zesty chipotle pesto made from adobo sauce, chipotle peppers & pepitas. Email us to sub in chicken breasts.

Classic Meatloaf with balsamic tomato sauce, creamed spinach & dinner rolls see more

A classic dish with a local twist, Rusty at Pine Street Market is making a special blend of Brasstown Beef, Gum Creek Farms Pork, and garden veggies with a balsamic tomato glaze. Simply pop it in the oven to enjoy this homestyle favorite. Creamy sauteed spinach & H&F dinner rolls are perfect on the side.

Monday February 16th, 2015

Empire State South's Hot & Sour Shredded Pork with Bok Choy, Mushrooms & Grits see more

Transform your kitchen into Empire State South, one of Atlanta's favorite farm to table restaurants. Executive Chef Josh Hopkins offers a sweet & savory recipe featuring smoked pork stewed with crispy bok choy & hearty shiitake mushrooms from Sparta Imperial over creamy grits. Cook like a top Atlanta chef and have a restaurant quality meal on the table in no time! Available through 2/11

Lemon Trout with Creamy Orzo, Celery & Spinach see more

Fresh lemon brings out the flavor in this North Georgia trout over creamy parmesan orzo. A salad of greens, celery & radish is dressed with honey dijon viniagrette and garnished with pine nuts for a refreshing side.

Chicken Breasts with Greens, Oranges & Farro see more

Juicy White Oak Pasture's chicken breasts are pan seared and served with a saute of greens, pecans & fresh Florida oranges. You'll love it over a bed of hearty farro, topped with a sweet and tangy pan sauce.

Mardi Gras Pork Chops with Red Pepper Turnips over Cheesy Rice see more

Celebrate the flavors of Mardi Gras with this fun pork chop recipe from Louisiana native, Chef Nick Melvin. Doux South's Red Pepper Jelly creates the base for a suace with turnips & thyme to top pan seared pork chops and cheesy rice for a festive and delicous meal!

Beef Provencal with Lemon Rosemary Potatoes & Greens see more

Chef Russell will do the slow cooking of this classic french dish, braised in red wine, so you can enjoy all the taste of slow cooked beef with only 10 minutes in the kitchen. Zesty lemon rosemary potatoes & sauteed greens make a delicious side.