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Monday September 29th, 2014

Linton Hopkin's Pork Shoulder with Sorghum Glazed Eggplant, Skillet Kale & Field Peas see more

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Chicken Thighs Simmered with Fennel, Apples & Bacon over Herbed Polenta see more

Darby Farms' chicken thighs simmer with savory Pinestreet Market bacon, sweet fennel & crisp Mercier Orchard's apples to make a warm & hearty dish. Enjoy it with Riverview Farms' polenta seasoned with fresh herbs.

 

Email us to substitute chicken breasts or to leave off the bacon.

Smoked Trout Salad with Bacon, Field Peas & Greens see more

Chef Nick Melvin is taking over our menu this week to give you an exclusive sneak peek at his new Old 4th Ward Restaurant, Venkmans! You'll love the flavor of this smoked North Georgia trout from our friends at Kathleen's Catch! Brighten it up with a squeeze of fresh lemon & serve over a bed of arugula with sauteed Pine Street Market bacon, tender field peas & fresh herbs.

Pan-Seared Lamb with Roasted Potatoes, Arugula & Cocoa Nib Vinaigrette see more

Succulent lamb from Pine Street Market pairs perfectly with a cocoa nib vinaigrette over a bed of arugula. On the side, enjoy oven roasted sweet potatoes with herbs.

Timballo Pie Stuffed with Tortellini, Eggplant & Greens see more

Local pasta genius, Chef Mike Patrick of Storico Fresco, is about to change everything you thought you knew about pasta. The pie features baked tortellini, eggplant, greens & cheese, made fresh for you by Chef Mike. You'll make a delicious roasted veggie salad, and with just 10 minutes of active cook time, you'll have plenty of time to unwind with a glass of wine!

 

 

Monday September 22nd, 2014

Linton Hopkin's Pork Shoulder with Sorghum Glazed Eggplant, Skillet Kale & Field Peas see more

Transform your kitchen into Holeman & Finch Public House with this dish from a Southern culinary icon, Chef Linton Hopkins. Eugene Kitchin will prepare Riverview Farm's coffee cured pork shoulder so you can enjoy the taste of slow cooking in a fraction of the time. The pork shoulder is served over a bed eggplant in a spicy mustard sorghum glaze with field peas and top it all off with some skillet kale. You'll instantly feel like a James Beard Award winning chef!

Available through September 24th

Honey Dijon Chicken with tarragon green beans & herbed farro see more

Juicy White Oak Pastures' chicken breasts are slathered in a honey dijon glaze & pan seared to perfection in this delicious dish. On the side, green beans are tossed with a vinaigrette, almonds & fresh tarragon then served with hearty, herbed farro.

Roasted Lamb Sausage with Field Pea, Green Bean & Muscadine Salad see more

You'll love this spicy lamb merguez sausage from Pine Street Market! Cool it down with Georgia Muscadines tossed with field peas, green beans & arugula in a sweet & creamy yogurt dressing.

Radish Tea Sandwiches with Cream of Mushroom Soup see more

The first of the radishes have been harvested and you'll love them in a classic tea sandwich on H&F bread with a spread of Atlanta Fresh Creamery cream cheese & fresh chives. The sandwich pairs perfectly with a hearty cream of mushroom from our friends at Souper Jenny.

Charred Eggplant with Figs, Yogurt & Arugula see more

Eggplant is the star of the show in this delicious dish by Chef Jarrett Stieber. You'll charbroil the eggplant with figs then lay it over a bed of fresh arugula and a creamy yogurt dressing with H&F rolls on the side.

Monday September 15th, 2014

Herb Chicken & Spaghetti Squash with white wine-caper sauce & dinner rolls see more

Tender Springer Mountain chicken breasts are dusted with herbs & flour, lightly fried, then simmered in a flavorful white wine sauce with red onion & briny capers. Serve chicken & sauce over a bed of guilt-free spaghetti squash noodles tossed with a squeeze of fresh lemon, roasted peppers & garlic. On the side, enjoy The General Muir Bread's dinner rolls.

Pecan Gravy Pork Chops with button mushrooms & roasted sweet potatoes see more

Don't miss out on this G&G classic that was featured in Flavors magazine! Simmer Riverview Farms' pork chops in homemade pecan milk for a one-of-a-kind gravy featuring Orchard Valley button mushrooms. On the side, enjoy sweet potatoes with fresh thyme. Garnish with fresh herbs to complete this dish that's bursting with down-home flavors.

Pulled Brisket Quinoa Salad with Field Peas, Tomatoes & Feta see more

Tender pulled brisket from our friends at Pine Street Market is the perfect topping for this delicious quinoa salad tossed with late summer tomatoes, sweet peppers & tender field peas.

Braised Chicken & Butternut Soup with roasted peanuts, ground coffee & crusty bread see more

Simmer Springer Mountain chicken breasts in a savory soup featuring our favorite freshly ground coffee from Octane, roasted peanuts, butternut squash, a touch of honey & a hint of ginger. Set off all the flavors with a squeeze of citrus & a garnish of cilantro. Enjoy it with a freshly baked mini baguette from our friends at TGM Bread. 

Caramelized Onion & Sweet Potato Greens Pizza with Gouda Cheese & Smoked Sea Salt see more

S&J's crispy pizza crust gets a garlic & oil topping then is covered with sweet caramelized onion and hearty sweet potato greens. Sweet potato greens are one of our favorite things leading into sweet potato season! You'll top it with local gouda cheese & Back to Organics Smoked Sea Salt

Monday September 8th, 2014

Fried Chicken Breast with Green Beans, Muscadines & Peanuts see more

Celebrate the south with this Southern meal with a twist! Muscadines are a sweet Southern grape and like any true Southern food, they go great with fried chicken! You'll love making an easy buttermilk fried chicken breasts from White Oaks Pastures to top a salad of muscadines, green beans & peanuts served with fresh H&F cornbread on the side. 

Muscadine Pork Chops with roasted sweet peppers & potatoes see more

Whip up an elegant & flavorful sauce from Watsonia Farms' muscadines—the South's wild grapes! Serve it over pan-seared Riverview Farms' pork chops. On the side, enjoy roasted potatoes & colorful sweet peppers garnished with fresh thyme.

Thai Beef Skewers with sweet chili sesame noodles & peanuts see more

Back by popular demand! Marinate grass-fed beef in a fresh ginger-garlic sauce with a touch of cilantro & lime then form onto skewers. On the side, enjoy a chilled rice noodle salad with sweet peppers, peanuts, sesame oil & sweet chili sauce.

Chili Crusted Swordfish over Sauteed Zucchini, Tomatoes & Thyme see more

We're excited to bring you even more sustainably caught fish through our partnership with Sea 2 Table. This wild caught swordfish is crusted with a delicious spiced topping of roasted red bell peppers & fresh herbs. On the side, enjoy a summer medley of tomatoes, zucchini & almonds.

Pistachio & Spinach Stuffed Torteli di Bocci Pasta with Arugula, Fig & Pear Salad see more

Storico Fresco has infused this pasta with pistachio then stuffed it with even more toasted pistachios and fresh spinach. You'll love it in a brown butter sage sauce. A salad of arugula, figs & pears with a drizzle of balsamic serves as a refreshing late summer side.

Tuesday September 2nd, 2014

Terry Koval's Pork Chops over Field Peas & Carrots with Coffee BBQ Sauce & Chow Chow see more

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Simply Seoul's Steamed Buns with Mushroom Bulgogi & Ginger Salad see more

The Kimchi Queen of Atlanta is back on the G&G menu to  help you turn you kitchen into Simply Seoul in under 20 minutes! Chef Hannah Chung is letting us in on her Mushroom Bulgogi recipe featuring Sparta Imperial mushrooms atop her signature steamed buns. On the side, a fresh ginger salad and her famous Kimchi, of course!

Make it a 3 course meal by adding our Cheddar & Gruyere Fondue and Molten Chocolate Cake from the Local Market! Perfect for a Valentine's Day in!

Sauteed Rockfish with roasted pepper-walnut sauce & sauteed zucchini see more

In this creative dish, toasted walnuts combine with roasted bell peppers to create the perfect sauce for a pan-seared rockfish fillet. On the side, you'll saute potatoes & Watsonia Farm's zucchini, then top them with fresh scallions for a truly flavorful side dish.

Creamy Shiitake Mushrooms over Roasted Spaghetti Squash with Fresh Bread see more

Freshly harvested shiitake mushrooms from Sparta Imperial cook in a creamy sauce garnished with pine nuts & fresh parsley. This yummy sauce is served over a bed of roasted spaghetti squash. On the side, Banner Butter's sea salt butter is the perfect topping for a freshly baked H&F bread. 

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.

Monday August 25th, 2014

Terry Koval's Pork Chops over Field Peas & Carrots with Coffee BBQ Sauce & Chow Chow see more

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Fig & Arugula Pizza with Brebis Cheese see more

We've been waiting for the figs to drop, and they finally have started! You'll love these sweet little bites atop S&J Pizza crust sprinkled with Many Fold Farms brebis cheese, balsamic vinegar and peppery arugula. 

Ribbons of Zucchini & Carrot with Noodles a la Puttanesca see more

This dish is a fresh twist on a Southern Italian classic. Puttanesca is a tangy dish featuring tomatoes, olive oil, capers and garlic. You'll love it over a combination of noodles and ribbons of zucchini & carrot then sprinkled with toasted walnuts & parmesan.

Mediterranean Beef Pita with eggplant spread & tomato mint summer salad see more

Roasted eggplant is blended with fresh herbs, seasonings & a squeeze of lemon. Fill Classic Pita's fluffy pita bread with eggplant spread, crisp lettuce & Mediterranean spiced Rock House Farm ground beef. A refreshing, summery tomato & mint salad makes for a colorful side dish! 

Sauteed Chicken Chasseur with Mushrooms & Orzo see more

This French classic dish combines mushrooms, spinach and chicken thighs in a tomato and white-wine sauce with fresh herbs. The name can be translated to "hunter's chicken," named for when game birds and wild mushrooms from the woods were a natural pairing. Enjoy it over hearty orzo pasta.

Monday August 18th, 2014

Terry Koval's Pork Chops over Field Peas & Carrots with Coffee BBQ Sauce & Chow Chow see more

Be The Chef with Wrecking Bar's Chef Terry Koval, one of Atlanta's favorite farm to table chefs. Transform your kitchen into Wrecking Bar with juicy Riverview Farms' pork chops smothered in a homemade sweet and savory coffee barbecue sauce. Served over a bed of field peas and carrots then topped with Doux South Chow Chow, this dish will show you why he was dubbed the 2012 StarChefs.com Atlanta Rising Star Sustainable Chef.

Sausage Jambalaya with Corn & Peppers see more

A classic cajun dish, this jambalaya features andouille sausage from Pine Street Market, fresh corn and poblano peppers from D and A Farm. Chef Nick gives it his Doux South twist with Drunken Tomatoes and fresh herbs. 

Vegetables en Papillote with Creamy Mascarpone Risotto see more

Farm fresh veggies including squash, peppers and eggplant are seasoned with fresh herbs and 3 Porch Farm's shiitake sea salt then folded into a pouch to steam while trapping the fresh flavors. On the side, a delicious blend of mascarpone and parmesan is sprinkled with fresh herbs in a creamy risotto.

Caponata Lasagna with Pine Nuts, Eggplant & Tomatoes see more

Layer handmade Storico Fresco lasagna noodles with a medley of eggplant, tomatoes & capers, then top it with a creamy bechamel sauce and with crispy pine nuts. Sop up all the goodness with freshly baked H&F rolls. Storico Fresco has done all the work, so you simply need to build it, pop it in the oven and sit back and relax while you look like a classic Italian chef!

Crispy Spiced Chicken with Eggplant, Tomatoes & Lentils see more

Season Darby Farms' chicken breasts in a flavorful spice blend to top a creamy mix of eggplant, lentils and fresh tomatoes. The crisp chicken and creamy vegetable mixture make the perfect pair!

Monday August 11th, 2014

Barbecue Chicken with smoky pan-roasted okra & cheddar biscuits see more

You'll love this recipe that pays homage to Southern culinary traditions. Springer Mountain chicken breasts are seared, then simmered in a homemade barbecue sauce. Saute Crystal Organic Farm okra with a smoky spice blend. On the side, easily whip up some homemade cheddar biscuits featuring Wright's Dairy Red Hill Cheddar.

Lowcountry Shrimp Boil with andouille sausage, corn & potatoes see more

Take a trip to the coast and enjoy the flavors of a slow, low country boil in just 30 minutes! Flavorful andouille sausage from Pine Street Market pairs perfectly with wild-caught Gulf shrimp in a stew of sweet summer corn & potatoes.

Tomato & Mushroom Gratin with Arugula & Goat Cheese Salad see more

A medley of tomatoes, mushrooms and freshly baked bread are tossed in herbs & parmesan cheese then baked to a flavorful perfection. On the side, candied nuts and goat cheese top a fresh arugula salad. This dish cooks for about 30-40 minutes in the oven, just enough time to sit back with a glass of wine!

Chicken Sausage with Fennel, Shiitake Mushrooms, Pears and a Buttermilk Vinaigrette see more

In our first recipe from our newest chef, Jarrett Stieber, chicken sausage from The Spotted Trotter cooks in a medley of baby fennel, asian pears from Burge Organics and shiitake mushrooms from Sparta Imperial. Coated in a buttermilk vinaigrette, this meal is sweet, savory and delicious!

Grown Up Grilled Cheese with Tomato Basil Soup see more

Grilled cheese, the ulitmate comfort food, gets a grown up twist with gruyere, tomato & arugula layered between slices of freshly baked H&F bread topped with Banner Butter. Paired with its perfect companion, tomato basil soup from Souper Jenny, this delicious meal will be on the table in 15 minutes.

Monday August 4th, 2014

Smoked Salt Pork Chops with Tomato Jam & Arugula Potato Salad see more

Riverview Farms pork chops are seasoned with 3 Porch Farms' Smoked Sea Slat & Shiitake then smothered in a homemade tomato jam. Served over a flavorful arugula potato salad, this meal is sure to be a hit!

Spicy Lemongrass Chicken & Cucumber Salad over Curried Quinoa see more

White Oaks Pasture chicken breasts are poached in a coconut, lemongrass and ginger sauce then cooled down with a refreshing cucumber salad sprinkled with peanuts & fresh herbs. Spice it up a bit with a bed of curried quinoa.

Stewed Okra & Tomatoes with Creamy Cheddar Cheese Grits see more

Combine the season's first okra with mid-summer tomatoes and a unique spice blend and what do you get? A delicious southern-inspired stewed okra dish bursting with flavor! You'll love these hearty summer veggies served over creamy cheddar cheese grits from Riverview Farms. The tomatoes are grown on a small one acre farm at The Lionheart School in Alpharetta for children with autism and similar challenges. Their students touch every crop on the farm and are involved in every step of the growing process.

Summer Veggie Pizza with Sweet Corn, Tomato, Pesto & Goat Cheese see more

S&J's flawless pizza crust is loaded with pesto, Caly Road goat cheese, juicy cherry tomatoes & sweet summer corn for an easy and delicious dinner.

 

Pasta in Sweet Corn Sauce with Mushrooms & Green Beans see more

Enjoy handmade pasta from Storico Fresco in a creamy sweet summer corn sauce with fresh tarragon tossed with savory mushrooms and crisp green beans. A unique pasta sauce you can't pass up!

Monday July 28th, 2014

Award Winning Curried Tomatoes with Cherry Tomatoes, Mint & Basmati Rice see more

The Attack of the Killer Tomato Festival may be over, but we aren't done celebrating! We couldn't let this summer go by without bringng back the winning tomato dish from 2013 by Chef Asha Gomez. A true celebration of a summertime favorite, this vegetarian dish features cherry tomatoes cooked with fresh curry spices and served over seasoned tomato rice. Transform you kitchen into Attack of the Killer Tomato!

Corn & Summer Veggie Saute over Creamy Herbed Polenta see more

Celebrate the bounty of summer with this recipe that's bursting with flavor and features zucchini sauteed with fresh corn, zucchini, tomato & bell peppers. Serve it over a dreamy, creamy bed of lemon polenta from Riverview Farms.

Roasted Chicken, Gruyere & Ham with Sauteed Summer Squash 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 creamy gruyere cheese and country ham from Pinestreet Market then roasted to perfection. On the side, fresh summer squash is sauteed and flavored with a unique blend of seasonings.

Field Pea & Sausage Stew with Quick Pickled Okra see more

You'll love this hearty stew of fresh summer field peas, rice & toulouse sausage from our friends at Pinestreet Market. Quickly pickle some of the season's first okra for a fun and flavorful garnish. 

Yellow Tomato Pheasant Ragu Over Spinach Tagliatelle with Squash Salad see more

This unique take on a ragu is light and refreshing, featuring pheasant, a mild game bird. The ragu tops handmade spinach tagliatelle from Storico Fresco. A tangy zucchini salad serves as the perfect side for this quick and easy meal!