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Monday September 12th, 2016

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.

Kimchi Pork Sandwiches with Makan's apple kimchi & summer squash salad see more

Everybody's favorite pulled pork from Pine Street market is sandwiched between The General Muir Bread's flaky brioche buns for a can't miss dinner combo! Topped with Makan's delicious apple kimchi then paired with a fresh salad of summer squash & Mercier Orchard's apples.

Woodland Chicken with tomato cream sauce & mushrooms over polenta see more

Our take on a French classic, Chicken Chasseur, you'll love this mouthwatering dish! Tender Springer Mountain chicken breasts are simmered in a light tomato cream sauce with Orchard Valley's button mushrooms & delicate greens. Serve over a bed of creamy Riverview Farms' polenta with parmesan.

 

Beef Meatballs Al Pomodoro over spaghetti squash with herbed fromage see more

If there's a veggie that's more fun to eat than spaghetti squash, then we haven't found it! Using farm-fresh spaghetti squash, easily make your own guilt-free noodles & serve with rustic beef meatballs. Whip up a homemade Italian herbed tomato sauce with a splash of white wine, then spoon it over noodles & meatballs. Top it off with a dollop of Rock House Creamery fromage blanc mixed with fresh thyme & scallion.

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!

Tuesday September 6th, 2016

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.

Zesty Lime Salmon with summer veggie saute & herbed orzo pilaf see more

Wild-caught salmon is sprinkled with lime zest & braised in broth. Serve it over a bed of orzo pilaf flavored with Herbs de Provence. Top it off with a delectable saute of zucchini, scallion & tomato brightened with fresh lime. 

Cafe Sunflower's Falafel Pita with tomato-cucumber salad, cool yogurt dressing & feta see more

You won't want to miss this delicious dish featuring falafel mix made specially for G&G home chefs by our friends at Cafe Sunflower, one of Atlanta's premier vegetarian restaurants! Fill fluffy TGM Bread pitas with falafel & Big Branch Valley Farm's butter lettuce, then sprinkle with crumbled Caly Road Creamery's feta cheese. On the side, enjoy a fresh cucumber & Watsonia Farm grape tomato salad with a cool tahini-yogurt dressing featuring Atlanta Fresh Greek yogurt.

Chicken Satay Skewers with peanut sauce, peppers & cucumber-coconut rice salad see more

You'll feel like you're on vacation with this fun, summery recipe featuring Springer Mountain chicken breasts infused with a curried coconut milk & lime marinade then threaded onto skewers. Bake them to perfection & dip in an irresistable, homemade peanut sauce. Enjoy over fluffy coconut jasmine rice tossed with fresh cucumber & Crystal Organic Farm sweet peppers, finishing off with a sprinkle of refreshing mint & cilantro.

Roast Chicken & Green Beans with honey-whipped chevre & herbs over toasted quinoa see more

This recipe couldn't be easier or more packed with flavor! Roast Springer Mountain chicken breasts on a sheet pan along with Global Growers green beans, tossing with fresh tarragon for an elevated touch. Serve over nutty, toasted quinoa & top generously with an herbed crema made with Caly Road Creamery's luxurious goat's milk chevre.

Monday August 29th, 2016

Horseradish Cream Brisket with honey-roasted sweet potatoes, beets & kale see more

Find out why our founder Emily loves this flavor-packed classic! Pulled brisket slow-cooked by our friends at Pine Street Market get smothered with a mouthwatering cream sauce including zingy horseradish & dijon mustard. Roast a colorful mix of sweet potatoes, ruby red beets & kale tossed with honey & lemon for the perfect accompaniment, then garnish with fresh parsley.

Grass-Fed Beef Burgers with minted beet ketchup, goat cheese & parmesan zucchini fries see more

Grass-fed beef from our friends at White Oak Pastures is seasoned & seared into mouthwatering patties. Place them on freshly baked buns, then top with Caly Road Creamery goat cheese & fancy minted beet ketchup. Don't miss out on our new favorite side dish—baked parmesan zucchini fries!

 

Gluten-free? Check out these superfood buns made by our pals at KNOW Foods!

Muscadine Chicken Breasts with roasted okra & pistachio rice pilaf see more

Simmer pasture-raised chicken breasts in a tangy muscadine & Dijon mustard sauce with white wine. On the side enjoy roasted okra & rice pilaf tossed with carrots & pistachios. 

 

Email us to substitute chicken thighs

Italian Fish Piccata with crispy capers, lemon sauce & mushroom-tomato orzo see more

Our take on a classic piccata is so easy to make any night of the week! Simmer orzo with Orchard Valley mushrooms, fresh tomatoes & local spinach. Pan-sear fillets of wild caught redfish then coat with a mouthwatering lemon-butter sauce made with fresh parsley & white wine. Top it all off with a sprinkle of crispy, sautéed capers for an elegant finish. 

Makan's Pork Ramen with field peas, peppers, egg & black sesame sauce see more

A perennial crowd-pleaser, ramen is back on our menu! Makan is topping their delicious 3-day ramen broth with housemade black sesame sauce. Dip yourself a bowl full of Sun Ramen noodles, Pine Street Market's pork belly, tender field peas, scallion & sweet peppers. Top with a poached egg.

Monday August 22nd, 2016

Fiesta Chicken Taco Bowl with field pea, pepper & tomato salsa see more

White Oak Pasture's ground chicken gets the party treatment with lime, cumin, chipotle & spices. Serve it over crisp greens topped with a flavorful salsa of tender field peas, bell pepper, red onion & tomato. Serve in fun tortilla bowls garnished with lime wedges & cilantro.

Award-Winning Marinated Shrimp over summer squash & sweet corn succotash see more

We're proud to bring you this recipe from the grand prize winners of this year's Decatur Cook's Warehouse Summer Cooking Camp for Kids! Marinate shrimp with white wine, oregano & aromatics. Serve sauteed shrimp over a creamy summer squash & corn succotash. Garnish with fresh herbs & enjoy a The General Muir Bread's mini baguette on the side.

Balsamic Glazed Pulled Pork with tuscan field pea-pepper saute & focaccia see more

Simmer Pine Street Market's slow-cooked, pulled pork with a savory balsamic sauce with just the right amount of spice. Serve it over a Tuscan-inspired saute of field peas, sweet peppers, tomatoes, thyme & dill. Soak up all that goodness with flavorful focaccia from The General Muir Bread.

Blackened Trout with creamy remoulade, green beans & toasted brown rice see more

This recipe packed with Cajun flavors is sure to please! Coat Carolina trout fillets with Sidney's Spices blackening spice blend, then pan-sear to lock in all that flavor. Deglaze your pan with a wedge of lemon & saute Global Growers green beans for a deliciously seasonal side. Serve everything over toasted brown rice brightened with lemon zest, then drizzle with a creamy homemade remoulade & a squeeze of charred lemon.

Duck Egg Flatbread with mushrooms, fontina & caramelized onions see more

Top fluffy naan from Heavenly Breads with button & shiitake mushrooms, fontina cheese, caramelized onions & rich, flavorful duck eggs from Woodsong Farm. Garnish your flatbread pizza with crisp, crumbled sage leaves. On the side, enjoy a fresh side salad with peaches, pecans & homemade vinaigrette.

Monday August 15th, 2016

Honey-Garlic Chicken with creamy grits & roasted okra chips see more

Tender, Springer Mountain chicken breasts are tossed in a delicious garlic & honey sauce made with Doux South's Sweet Georgia Red Relish. Serve them over a bed of creamy Riverview Farms grits with roasted, caramelized Rise N Shine Farm okra on the side. Garnish with scallions & sesame seeds for crunch & color!

Baked Panko Chicken with sweet 'n sour sauce & apple-squash salad see more

Darby Farms' chicken thighs are baked to panko-crusted perfection. Dip them in a sweet & tangy sesame-honey sauce & serve over a bed of fluffy basmati rice with an apple, squash & pecan salad on the side. 

 

Email us to substitute chicken breasts

Tuscan Rockfish with sun-dried tomato & green bean saute over herbed orzo see more

You'll love this seasoned & baked rockfish, a sweet, mild & flaky wild-caught treat! Serve it next to orzo topped with green beans, sun-dried tomatoes, lemon & white wine. Finish with fresh tarragon & parsley.

Sriracha-Coconut Shrimp over ginger rice with eggplant, tomato & lime see more

Wild-caught shrimp are marinated & simmered in a creamy coconut milk sauce with lime, cumin, turmeric, curry & just the right amount of sriracha. Serve it over with rice tossed with aromatic ginger, tender eggplant & flavorful tomato. Garnish with a sprinkle of toasted coconut & fresh cilantro.

Red Pepper-Ginger Flat Iron Steak with pepper-ginger sauce, roasted potatoes & balsamic herbs see more

Pan-sear juicy flat iron steaks & brush them with a roasted red pepper sauce packed with fresh ginger & earthy peanuts for a truly unique flavor! Serve with roasted potatoes & drizzle with an herb-balsamic dressing.

Monday August 8th, 2016

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.

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.

Mahi Mahi Thai Salad with peppers, cucumbers & creamy peach dressing see more

Sear wild-caught mahi mahi fillets & serve them over a tasty, Thai-inspired salad with a homemade Watsonia Farms peach & coconut milk dressing. Packed with crisp cabbage, carrots, cucumber, sweet peppers, mint & cilantro, this cool salad is sure to be a hit!

Roasted Brisket with sweet pepper sauce, field peas & creamy grits see more

Roast sweet peppers & combine them with parmesan & balsamic vinegar to make a delightfully mouthwatering sauce. Use it to smother Pine Street Market's slow cooked, pulled brisket tossed with savory field peas. Serve it all over a bed of Riverview Farm's creamy grits.

Basilico Stuffed Pasta in white wine sauce with fresh squash salad see more

We're delighted to bring you another seasonal & artisanal hand-stuffed pasta from our friends at Storico Fresco! This homemade pasta with tomato is wrapped around basil, bufala mozzarella & ricotta. Toss it with sauteed greens & a white wine-butter sauce. On the side enjoy a refreshing salad of fresh, sliced squash, carrots & walnuts.

Monday August 1st, 2016

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

Get all of that great, summery barbecue flavor without having to pull out the grill! Springer Mountain chicken breasts are smothered in a homemade barbecue sauce that's made with a hint of spice and a touch of brown sugar. Saute Rodgers Greens & Roots okra with a smoky spice blend, then finish with a squeeze of lemon. Fair warning, you won't be able to resist these fluffy, cheddar drop biscuits!

Spicy Italian Sausage Pizza with summer squash, mozzarella & lemon ricotta see more

Why order pizza when you can get the satisfaction of making from scratch? We simplify it for you with a base of S&J's handmade pizza dough that you'll smother with lemony ricotta & parmesan then scatter with Riverview Farm's hot Italian sausage. Top with farm fresh summer squash, sliced red onion, sprinkle with mozzarella & a pinch of mild Aleppo pepper then bake to perfection.

Miso-Glazed Steak with sauteed komatsuna, mushrooms & jasmine rice see more

Our Founder Emily loves the fusion of flavors in this easy recipe! Brush Painted Hills sirloin steaks with a miso glaze with fresh ginger & garlic, then pan-sear to perfection. Sauté leafy green komatsuna from Global Growers, Orchard Valley mushrooms & Crystal Organic Farm sweet peppers with reserved miso glaze for a healthy & delicious side dish. Serve with fragrant jasmine rice & garnish with a sprinkle of sesame seeds.

Margarita Shrimp Skewers with pepper & corn sauce over Mexican rice see more

This dish is packed with fresh flavors! Season wild-caught Gulf shrimp with a mild spice blend then marinate in lime, cilantro & scallions to make the perfect summer skewers! Saute corn & sweet peppers for a colorful side & serve with tomato & herb rice.

Salmon+Peach Salad with cucumber, pecans & creme fraiche dressing see more

Toss crisp greens with a refreshing, homemade creme fraiche dressing with cilantro & dill. Top it Watsonia's juicy peaches, sliced cucumber, hearty pecans & pan-seared, wild-caught salmon.

Monday July 25th, 2016

Blueberry Glazed Pork Chops with sauteed summer squash, peppers & white beans see more

Grill out, or stay in, with this delightful summertime dish! Juicy Riverview Farms pork chops are dry-rubbed with spices, then grilled or pan-seared to perfection. Smother them with a lip-smacking sauce of Red Earth Organic Farm blueberries & balsamic. On the side, enjoy a colorful saute of summer squash, peppers & white beans tossed with bright lemon & fresh thyme.

Pulled Pork Arepas with queso fresco, bbq spice rub & tangy kale slaw see more

You definitely won't want to miss our take on this South American staple! Tender pulled pork from our friends at Pine Street Market & creamy queso fresco fill these homemade maize flour arepas with deliciousness. Top it off with a crisp slaw of local kale, shredded veggies, cilantro & jalapeno, then a dollop of cool sour cream to garnish.

Mahi Mahi Burgers with herbed mayo & baked green bean fries see more

We're excited to partner with Kathleen's Catch, Atlanta's premiere fresh fish market, to bring you these sustainably caught Mahi burgers on flaky H&F brioche buns & topped with a zesty dill mayo. In tandem, enjoy oven-baked green bean fries. These panko, parmesan crusted cuties will definitely become your new favorite side dish!

Sweet & Spicy Glazed Chicken over ginger sticky rice & cilantro summer squash see more

This recipe is a perennial staff favorite for its beautiful simplicity & tastiness. Smother Springer Mountain chicken breasts with a mouthwatering glaze of brown sugar, chili garlic sauce, tamari, sesame seeds & a squeeze of lemon, then bake to spicy-sweet perfection. Sauté Watsonia zucchini brightened with lemon & garnished with a sprinkle of cilantro. Enjoy over sticky rice flavored with fresh ginger, green onions & sesame.

Garlic-Roasted Fish with cucumber-melon salad, bulgur & cool yogurt sauce see more

We're so excited to be serving summer melon! Toss it with cucumbers, mint & a light vinegar dressing for an amazing & fresh summer salad. Rub fish fillets with minced garlic & bake to flaky perfection, then serve seasoned bulgur wheat on the side. Top it all off with a cool, citrusy yogurt sauce.

Monday July 18th, 2016

Seared Pesto Shrimp over roasted tomato & sweet pepper orzo see more

Pan-sear juicy wild-caught shrimp, then toss them in an elevated white wine-pesto sauce. Serve them over a bed of al dente orzo tossed with roasted Rise N Shine Organic Farm tomatoes, Crystal Organic Farm sweet peppers, a sprinkle of parmesan & toasted walnuts. This is a colorful & refreshing summer recipe that you're sure to love!

Poblano Chicken Skillet with corn, potatoes & cilantro-pepita pesto see more

Our founder, Emily, loves this flavorful & creative dish that cooks all in one skillet! Roast poblano peppers to charred perfection, then combine with fresh cilantro, healthy pepitas & a bright squeeze of lime for a velvety sauce. Toss this mouthwatering sauce with local potatoes & sweet Georgia corn, then top with browned, spice-rubbed Springer Mountain chicken breasts. 

Thai Pork Salad with herbed cucumber, cabbage & sticky rice see more

This distinctive dish from James Beard Award nominee Chef Jarrett Stieber is inspired by traditional larb salads from Laos & Thailand. Riverview Farm's ground pork is sauteed in an savory ginger-lime sauce. Serve it over a refreshing & flavor-packed salad of shredded cabbage, carrots, green onion, crisp cucumber & fresh herbs. Enjoy it drizzled with Thai-inspired dressing & serve rice on the side.

Chorizo & Peach Flatbread with thyme-balsamic glaze, goat cheese & dressed arugula see more

This effortlessly delicious flatbread recipe is a G&G staff favorite! Top freshly-baked naan from Classic Pita with Riverview Farms' well-spiced chorizo sausage, sliced Watsonia Farm peaches, mozzarella & Caly Road Creamery goat cheese then bake to optimal crispiness. Finish it off with lightly dressed arugula from Crystal Organic Farm & a drizzle of mouthwatering thyme-balsamic glaze.

Sauteed Dover Sole with charred heirloom tomatoes, rosemary & creamy polenta see more

Sear fillets of wild-caught dover sole with white wine, then serve over a bed of creamy Riverview Farm's polenta. Top it all off with a robust, roasted tomato sauce with fragrant rosemary.

Monday July 11th, 2016

Tandoori Chicken Skewers with tomato-cucumber salad & garlic naan see more

Springer Mountain chicken breasts are brushed with our take on a tandoori marinade featuring Atlanta Fresh Greek yogurt, lime juice & a mild spice blend, then threaded onto bamboo skewers with colorful Big Branch Valley Farm sweet peppers & baked. On the side, serve a lightly seasoned cucumber, Red Earth Organic Farm tomato, & mint salad & Heavenly Breads' fluffy naan with olive oil & garlic.

Tomato-Braised Chicken with eggplant ragout over creamy polenta see more

Our Founder Emily loves this simple & flavorful french dish! Enjoy Springer Mountain chicken breasts, braised to tender perfection in a summery ragout featuring eggplant from Global Growers, vine-ripened tomatoes & a splash of red wine. Serve them over a bed of smooth Riverview Farms' polenta made with Rockhouse Creamery milk & creamy parmesan.

King+Duke's Pork Chops with tomato olivada sauce & creamy feta orzo see more

Transform your kitchen into King+Duke with this innovative Attack of the Killer Tomatoes Festival dish from Chef E.J. Hodgkinson! This Buckhead gem is known for serving up old-world, open-fire cooked fare, so feel free to throw these Riverview Farm's pork chops on the grill & embrace this spirit! Top them with a sundried tomato-olivada, and enjoy orzo tossed with greens & Caly Road Creamery feta cheese on the side.

JCT's Smoked Trout Toast with creme fraiche & bacon vinaigrette salad see more

Transform your kitchen into Ford Fry's flagship restaurant, JCT. Kitchen & Bar, with this Attack of the Killer Tomatoes Festival recipe from Chef Brian Horn! This cool recipe exemplifies JCT.'s Southern fare with flair, featuring regional, pecan-smoked trout mixed with JCT.'s housemade horseradish crème fraîche & Pine Street Market's bacon. Serve over toasted H&F bread with vine-ripe tomatoes & enjoy a salad drizzled with homemade bacon vinaigrette.

Barbacoa Brisket Tacos with feta, flour tortillas & field pea-peach slaw see more

Season Pine Street Market's tender, slow-cooked brisket with mild spices, then pile it into flour tortillas with Caly Road Creamery's feta cheese. Even the pickiest of eaters will love topping their tacos with a fun slaw of crisp kale from Big Branch Valley Farm, tender field peas & juicy Watsonia Farm's peaches!