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Monday December 11th, 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.

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 week! 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 a luxe, risotto-inspired orzo tossed with Orchard Valley button mushrooms, parmesan & wilted greens. Garnish with a pop of orange zest & fresh parsley. 

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

Everyone's sure love the festive feel of this colorful, cozy dinner! Season Painted Hills grass-fed sirloin with fresh rosemary & pan-sear to perfection. Top with a homemade cranberry compote featuring local apple cider & a hint of fresh ginger. Roast carrots with brown sugar & cumin to create a smoky-sweet glaze, then serve alongside fluffy white rice studded with Orchard Valley button mushrooms.

Whiskey Bird's Sichuan Chicken over squash puree with brussels & macadamia nut vinaigrette see more

Transform your kitchen into Morningside's sensational Whiskey Bird with this recipe from Chef Chad Crete! Season Springer Mountain chicken breasts with Sichuan peppercorn & pan sear, then serve over an unbelievably smooth bed of butternut squash with coconut milk & aromatic spices. Top it all off with shaved Brussels sprouts & bright cranberries tossed in an elevated macadamia nut vinaigrette.  

Picante Beef Tamale Bake with black beans, Zocalo salsa & homemade cornbread crust see more

The hardest part of this one-pan wonder is waiting for it to bake! Saute a hearty filling of Rock House ground beef, mild spices, black beans, fresh tomatoes & poblano peppers. Over the top, pour a tender cornbread batter made with Riverview Farms cornmeal & Rock House Creamery buttermilk. Bake until the crust is golden & your kitchen is filled with a mouthwatering aroma. Finish it off with Zocalo salsa roja, a dollop of sour cream & a sprinkle of fresh cilantro.

Monday December 4th, 2017

Fig Balsamic Chicken with stewed apples & sweet potato mash see more

This autumnal dish is bursting with rustic charm! Savor all the flavors of fall with Springer Mountain chicken breasts simmered in a sweet & savory fig-balsamic vinegar sauce with Mercier Orchards' apples & fresh dill. On the side, colorful mashed sweet potatoes are seasoned with cinnamon spice for a healthy & satisfying side.

White Wine & Sage Butter Fish over toasted almond & apple quinoa with swiss chard see more

This recipe is so delicious, no one will be the wiser that it was quick & easy! Lightly pan-sear mild Acadian redfish in a light & flavorful white wine & butter sauce. Saute diced apple from BJ Reece Orchards with aromatics & autumnal spices. Toss quinoa with apples, wilted Swiss chard & sliced almonds then garnish your fish with fragrant, crisp fried sage & lemon zest.

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.

Sausage & Sage Orecchiette with butternut squash & apple-arugula salad see more

Cook adorable orecchiette ("little ears"!) pasta to al dente perfection, then combine with crumbled Riverview Farms mild Italian sausage, pan-roasted butternut squash & fragrant sauteed sage. On the side, serve a refreshing salad of Beech Creek Orchards apples, Crystal Organic Farm arugula & toasted pecans tossed in a homemade honey vinaigrette. Garnish everything with a sprinkle of parmesan. 

Braised Brisket Fritters with butternut squash & red wine mushroom sauce see more

You won't believe how easy it is to make your own fritters with shredded butternut squash! Pile them high with Pine Street Market's slow-cooked brisket simmered in a red wine sauce made with Orchard Valley button mushrooms & fresh thyme. Top them off with Mercier Orchards mouthwatering apple butter & a dollop of sour cream.

Monday November 27th, 2017

Bistro Steak & Red Wine Sauce with rosemary potatoes & cherry-pecan salad see more

Find out why we bring back this recipe with timeless bistro flavors year after year! Drizzle pan-seared Niman Ranch sirloin steaks with a mouthwatering red wine reduction including punchy dijon mustard. Roast tender red potatoes & local hakurei turnips with fragrant sprigs of rosemary. On the side, enjoy a robust salad of kale, toasted pecans & tart dried cherries tossed in a balsamic vinaigrette.

Fontina-Brisket Pizza with balsamic apples, onion & wilted arugula salad see more

Our founder Emily loves making this crowd-pleasing recipe for her family's pizza night! Caramelize sliced onions & Mercier Orchards apples with sweet balsamic before sprinkling over Victtoria Pie's artisanal white sauce pizza crust. Top with Pine Street Market's tender, slow-cooked brisket, shredded mozzarella & fontina cheese then bake to toasty, bubbly perfection. Save some of the savory-sweet apple & onion topping to toss with Crystal Organic Farm's arugula for an easy & elegant salad to top your pizza or serve on the side.

Pistachio-Herb Crusted Salmon with warm apple-broccoli salad & rice see more

Wild-caught salmon fillets are rubbed with a rosemary-mustard sauce & top with a crunchy pistachio crust, then bake to flaky perfection. Serve salmon over a bed of fluffy rice alongside a refreshing salad made by tossing Rise N Shine Organic Farm broccoli & Mercier Orchards apple in a savory, homemade dressing with Atlanta Fresh Greek yogurt.

Chicken Alfredo over Zoodles with mushrooms, parmesan, fried sage & toasted pecans see more

Trade pasta for oodles of zoodles in our lighter take on chicken in alfredo sauce! Pan-sear Springer Mountain chicken breasts & sauté Orchard Valley Mushrooms to toss in a smooth white sauce with Rockhouse Creamery heavy cream, white wine & parmesan. Quickly sauté zucchini noodles 'til tender & top with sauce & chicken, garnishing with crispy fried sage & toasted pecans.

Broccoli Cheese Soup with bacon, butternut & Banner Butter garlic bread see more

Maximize quality time in your own kitchen & cozy up with this hearty soup that's sure to satisfy! Saute broccoli florets, Orchard Valley cremini mushrooms & butternut squash with sliced leeks & savory spices. Deglaze with a splash of wine & veggie stock, then blend til smooth, finishing with a swirl of local cream & plenty of cheddar. Top it off with crumbled Pine Street Market bacon, oven-charred broccoli & serve with a toasted TGM mini baguette spread with Banner Butter's roasted garlic & herb butter.

Monday November 20th, 2017

Garlic Butter Shrimp over mascarpone risotto with mushrooms & spinach see more

We're excited to be bringing back this classic, because it's one of our all-time favorite recipes! Juicy shrimp from Sea to Table are pan-seared in a simple yet flavorsome garlic butter. Fragrant sage, a splash of wine & a squeeze of lemon really makes this sauce pop! Serve it all over a bed of creamy risotto with silky mascarpone cheese, Orchard Valley button mushrooms & tender spinach. 

Herb-Mushroom Pork Chops over roasted sweet potato & brussels sprouts see more

Find out why this effortlessly elegant recipe is a beloved classic at G&G! Simmer tender Riverview Farms pork chops in a full-flavored, savory sauce made with Orchard Valley cremini mushrooms, fresh tarragon & a splash of white wine. On the side, enjoy a colorful mix of brussels sprouts & local sweet potatoes roasted with fragrant thyme sprigs.

Broccoli & Feta Quiche with artichoke hearts, roasted pepper & honey-balsamic salad see more

Emily loves how easy this recipe makes it to bake your own quiche! Broccoli florets, artichoke hearts, roasted red peppers & Caly Road Creamery feta cheese are lovingly surrounded by Rise N Shine Farm eggs, Atlanta Fresh milk & cream in this Mediterranean-inspired quiche. Pour filling into an easy-peasy homemade press-in pie crust & bake until golden. Serve alongside refreshing honey-balsamic dressed romaine topped with walnuts & Doux South's pickled red onion.

Apple & Pork Panzanella with rustic bread, apples, pecans & cranberry compote see more

We love panzanella, and this warm & comforting Italian-inspired bread salad is no exception! It's got it all--toasted hunks of TGM Bread's rustic mini baguettes, Pine Street Market's tender pulled pork, roasted butternut, Swiss chard & juicy Mercier Orchards apple. Toss it all with fragrant fall herbs, crunchy pecans & a mouthwatering cider vinaigrette, then top with a ruby-red, holiday-spiced cranberry compote. This dish also works great as an elevated twist on traditional Thanksgiving dressing!

Monday November 13th, 2017

Chicken Burgers with almond butter, persimmon ketchup & crispy kale chips see more

Pleasing everyone shouldn't mean sacrificing gourmet flavor! These mouthwatering burgers are made using White Oak Pasture's ground chicken, garlic & sage. They're served on a freshly baked bun from The General Muir Bread & topped with NaturAlmond almond butter & a homemade ketchup made from sweet persimmons & spices. As a side, Global Growers kale transforms into crisp & zesty bite-sized chips.

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

Back by popular demand & bursting with flavor, you're sure to love this meal featuring pan-seared Riverview Farm pork chops rubbed with G&G's own blend of Cloudland coffee, warm spices & a touch of brown sugar. Serve alongside local garlic-sauteed collards & a harmonious blend of sweet & red potatoes mashed with honey & just the right amount of spice!

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.

Korean Chicken Bulgogi with sesame broccoli, coconut rice & simply kimchi see more

Find out why we're bringing back this fun, easy meal! Stir fry thin slices of Springer Mountain Farm chicken breasts & coat in a lip-smacking, sweet & spicy sauce including gochujang, fragrant ginger & sesame oil. Serve over a bed of white rice cooked with creamy coconut milk. Enjoy with roasted broccoli florets tossed with sesame seeds, then top it all off with a healthy scoop of Simply Kimchi's kimchi!

King+Duke Brisket Hash with butternut, cranberries, kale & shiitake wine sauce see more

Transform your kitchen into King+Duke with this elevated recipe from Chef E.J. Hodgkinson! Saute a colorful hash of butternut squash, Global Growers kale & cranberries, then top with Pine Street Market's slow-cooked, pulled brisket. Smother it all with an indulgent, savory shiitake mushoom sauce made with a splash of red wine & thyme sprigs, then garnish with fresh parsley.

Monday November 6th, 2017

Italian Herbed Pork Sausage with pesto drizzle over sundried tomato & mushroom wild rice see more

Artisanal pork sausage seasoned with Italian herbs shines in this hearty dish! Serve it over a healthy wild rice blend tossed with sundried tomatoes, sauteed Orchard Valley mushrooms & parmesan cheese. Top it off with a drizzle of homemade pesto featuring fresh winter greens, bright lemon juice & Stone Mountain Pecan Company pecans.

Seared Steak Salad with blue cheese, candied pecans & creamy herb dressing see more

Pan-sear steaks to perfection & whip up some candied Stone Mountain Pecan Company pecans. Serve over a bed of crisp lettuce with crumbled blue cheese & pickled red onion. Toss it all with a homemade dressing featuring Atlanta Fresh Greek yogurt, a squeeze of citrus, parsley & tarragon. Enjoy The General Muir Bread's delicious dinner rolls on the side!

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

These veggie-packed enchiladas are sure to become a new weeknight favorite! Sauteed poblano peppers & diced butternut squash spiced with smoky cumin are stuffed into flour tortillas along with Pine Street Market's tender pulled pork. Smother them with a mouthwatering cilantro & sour cream sauce, sprinkle with shredded Chihuahua cheese & bake until browned & bubbly. Top it all off with a scoop of Zocalo's mild pico de gallo.

Seared Shrimp Scampi in a lemon-caper wine sauce over herbed parmesan linguine see more

Easily make your own shrimp scampi with this classic recipe! Pan-sear wild-caught shrimp from Russo's Seafood & simmer in a mouthwatering white wine & lemon sauce with briny capers, Crystal Organic Farm's sweet peppers & aromatics. Toss al dente linguine with local greens, fresh rosemary, parsley & shaved parmesan.  

Lemon Chicken Cassoulet with cherry tomatoes, chorizo, greens & cannellini beans see more

Add some zing & zest to cassoulet with our rendition that's one of our founder Emily's favorite healthy, comforting meals! Adorn Naked Truth chicken breasts with sliced lemon, surround them with garlicky cherry tomatoes & roast until golden & caramelized. Saute cannellini beans with Riverview Farms' mild chorizo, local greens, a splash of white wine & fresh herbs, then lay sliced chicken on top to complete your elegant dish.

Monday October 30th, 2017

Salmon Thermidor with mushrooms, tarragon, garlic greens & focaccia see more

Bake wild-caught salmon fillets to flaky perfection, then spoon over a light cream thermidor sauce packed with parmesan, fresh tarragon & Orchard Valley's button mushrooms. On the side, serve garlic sauteed greens & The General Muir's flavorful herbed focaccia!

Brisket & Cheddar Panini with red pepper relish & roasted green beans see more

Toss Pine Street Market's slow-cooked pulled brisket with Doux South's Sweet Georgia Red Relish, made with red peppers, caramelized onions & toasted garlic. Pile it onto The General Muir Bread's ciabatta with cheddar & fresh greens, then grill in a pan to warm, melty nirvana. On the side, enjoy roasted green beans seasoned with paprika, cumin & brown sugar. 

Hocus Pocus Pork Chops with haunted hash & midnight lentils see more

Turn back now—frightening flavor awaits! Riverview Farms pork chops are dusted with a spooky-good blackening seasoning, pan-seared & topped with a creamy,homemade blue cheese sauce. Roast blood-red beets & bright-orange butternut for a vibrant veggie hash. On the side, enjoy the tantalizing taste of black lentils. 

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.

Squid Ink Pasta with a pumpkin-pancetta cream sauce, fried shiitakes & sage see more

By the pricking of my thumbs, something wicked(ly delicious) this way comes! Pitch-black artisanal pasta made with real squid ink by our friends at Storico Fresco is paired with a creamy pumpkin sauce featuring Atlanta Fresh milk & Pine Street Market's pancetta. Top it all off with crispy fried Sparta Imperial shiitake mushrooms & fragrant sage.

Monday October 23rd, 2017

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!

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

Settle in with this elevated take on a classic, comforting meal. Saute Springer Mountain chicken breasts & butternut squash, Orchard Valley button mushrooms, local greens, fresh thyme. Deglaze with a splash of white wine & chicken stock to make a stew. Drop chevre-rosemary biscuits made with CalyRoad goat cheese & buttermilk from Rock House Creamery onto the stew then bake to bubbling perfection. 

Rosemary Brisket & Delicata with ginger-roasted apple over farro & greens see more

Settle down & enjoy the change of seasons with this sweet & savory fall dish! Slow-cooked, pulled brisket from Pine Street Market is simmered with rosemary & balsamic. Roast tender half moons of Crystal Farms' delicata squash (our top choice for winter squash!) with Mercier Orchards apple & fresh ginger, then serve it over hearty farro cooked with greens.

Pecan-Brown Butter Trout with herb-roasted potatoes, carrots & wilted chard see more

You'll feel like you're in a restaurant when you dine on this veggie-packed dish! Lightly dust North Carolina trout fillets with rice flour then pan-fry & top with a delicate homemade sauce of nutty browned butter, toasted pecans & a squeeze of lemon. On the side, enjoy tender potatoes, local radishes & carrots roasted with fragrant thyme & tossed with wilted Swiss chard.

Kevin Gillespie's Pork Bulgogi in lettuce wraps with ginger-chili slaw & rice see more

Cook like Kevin Gillespie! Marinate thinly sliced pork bulgogi from Pine Street Market in a sweet & spicy Korean BBQ sauce with tamari, sesame & Korean red chili powder then saute. Toss shredded red cabbage, carrots & green onion in a creamy dressing with sweet chili sauce, ginger & lime, then pile your perfect slaw & pork into crisp lettuce wraps & serve with rice.

Monday October 16th, 2017

Balsamic Fig Butter Chicken with spiced apples & delicata over toasted farro see more

Roast pan-seared Springer Mountain chicken breasts smothered with Banner Butter's delicious balsamic-fig butter. Top a bed of toasted farro with roasted Mercier Orchards apples & tender delicata squash tossed with fragrant fall spices, then garnish with fresh thyme & pecans for the finishing touch on this effortless meal.

Maple-Brown Sugar Sausage with rosemary-balsamic onions & sweet potato gratin see more

Nestle White Oak Pastures sweet & savory maple-brown sugar sausages into golden, caramelized onions. Layer colorful sliced sweet potatoes in a baking dish along with shredded gouda, sauteed greens, thyme & an easy homemade bechamel sauce, then bake to bubbly au gratin perfection!

Thai Curry Shrimp Bowl with rice noodles, peppers, bok choy, mushrooms & lime see more

Our founder Emily loves this flavorful, brothy dish! Easily make your own red curry with fragrant ginger & lemongrass, Orchard Valley button mushrooms, mild peppers & creamy coconut milk. Simmer wildcaught shrimp & bok choy in this sauce, then serve with vermicelli rice noodles, fresh cilantro, lime wedges & sliced thai chilies. 

Mushroom Gravy Steak with creamy herb-mashed carrot & potato see more

Pan-sear tender steak, then whip up your own savory gravy with Orchard Valley button mushrooms, fresh thyme & Worcestershire sauce. Cook potatoes & colorful sweet carrots together, then smash them with fresh rosemary, parsley, paprika & a dash of Atlanta Fresh whole milk.

Chicken Tostadas with refried black beans & apple-radish slaw see more

Saute White Oak Pastures ground chicken with Salsa Sol del Rio's mild salsa & smoky cumin. Make your own refried black beans with refreshing cilantro. Layer beans & chicken onto toasted Los Amigos corn tortillas, then top with a crunchy slaw of Mercier Orchards apple, radish & grated carrot tossed with fresh lime juice, cayenne & a touch of honey.

Monday October 9th, 2017

Caribbean-Spiced Chicken with coconut rice, field peas & sweet peppers see more

Take your tastebuds on vacation with this paradisiacal plat du jour! Pan-sear juicy Springer Mountain chicken breasts, then bake them in a flavorful Caribbean-inspired sauce with mild spices, ginger, thyme & cilantro. Serve over a bed of creamy coconut rice tossed with tender field peas, Big Branch Valley Farm sweet peppers & red onion.

Champagne Chicken over rustic mushroom farro with rosemary & dijon cream sauce see more

This champagne & rosemary chicken is perfect for an elegant evening in! Saute Springer Mountain chicken breasts seasoned with fresh rosemary, then simmer in a smooth, balanced cream sauce with a kick of dijon mustard & champagne vinegar. Top tender farro with wilted local greens & a mix of Orchard Valley button & cremini mushrooms. Smother chicken with your sauce & garnish with parmesan & parsley. 

Salmon Croquettes with peach-cabbage slaw over toasted almond couscous see more

You won't believe how easy it is to make classic croquettes featuring flaky Blue Circle salmon fillets. Combine roasted salmon with dijon, capers, panko, a squeeze of lemon & bell pepper, shape into patties then pan fry to crispy, golden perfection. Serve alongside a lightly dressed slaw of Watsonia Farms peaches, radishes, shredded cabbage & green onion. Enjoy croquettes over tender couscous with toasted almonds & garnish with parsley. 

Butternut Mac 'N' Cheese with gruyere, cheddar, sage & apple-kale salad see more

Our Founder Emily's twin boys just loooove mac cheez and this crowd pleasin' favorite is secretly packed with healthy butternut squash! Pasta Mami's fiore pasta is smothered in a smooth cheese sauce made with gruyere, cheddar, & sage. Sprinkle crunchy panko breadcrumbs on top for a crisp, golden crust. Serve alongside a healthy kale salad tossed with Mercier Orchards crisp apples & homemade vinaigrette. Perfect for a pre-holiday supper or to complete your Thanksgiving feast! 

Chorizo & Sweet Potato Tacos with buttermilk crema & pickled red onion see more

These tacos are sure to be a perennial fall favorite! Sauté Riverview Farm's spicy chorizo, local peppers & sweet potatoes with smoky spices, then pile into soft flour tortillas. Top with fresh tomato from Signal Mountain Farm & Doux South's pickled red onions, then drizzle with a cool cilantro crema made with Rock House Creamery buttermilk.