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Monday January 26th, 2015

Celery Almond Chicken Breasts with Vegetable & Herb Quinoa see more

A medley of celery, almonds and shallots blend to make a flavorful sauce to top seared White Oaks Pasture's chicken breasts. On the side, golden raisins & winter veggies are cooked in a savory herbed quinoa.

Pumpernickel Crusted Pork with Mustard Sauce & Braised Cabbage see more

With just a hint of sweetness from molasses, this dark rye bread serves as a crispy crust for Riverview Farms pork chops, topped with a tangy mustard sauce. Fresh cabbage is braised in beer with just a touch of brown sugar to serve as the perfect side to this hearty meal.

Garlic & Olive Crusted Fish with Sauteed Greens & Pine Nut Rice Pilaf see more

A light, flaky white fish from Heywood's is topped with a delicious breadcrumb mixture made from olives, garlic and basil then baked until perfectly tender. This is paired fresh, sauteed greens and a pine nut rice pilaf.

Country Captain with Chicken Thighs, Bacon & Jasmine Rice 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! This Southern Lowcountry classic is a quick and easy dish that gets its name from the days when ships' captains traded in spices acquired during their travels abroad. This dish includes boneless chicken thighs from Darby Farms and savory bacon from Pine Street Market simmered with curry flavors and bell pepper, celery, currants and peanuts. Chef Nick Melvin puts his twist on it by adding his Doux South Drunken Tomatoes to the mix to make a zesty and satisfying dish. Email us to sub in chicken breasts instead of chicken thighs or to leave off the bacon. 

Braised Beef Lasagna with Citrus & Walnut Salad see more

Handmade lasagna noodles from Storico Fresco are layered with a braised beef sauce, cheese & a bechamel sauce. With just 10 minutes in the kitchen, you'll have a classic Italian lasagna on the table with a crisp & refreshing winter citrus & walnut salad.

Monday January 19th, 2015

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.

The Porter's Beer Braised Brats & Kraut with Apple Reduction see more

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

Creole Braised Chicken with Sea Island Red Pea Gravy & Greens see more

With just 15 minutes in the kitchen, you'll put an iconic southern dish on the table with ease! Chef Russell at Eugene Kitchen is braising savory chicken thighs in a zesty creole mushroom sauce. You'll enjoy it on a bed of Carolina Gold rice, topped with Sea Island red pea gravy. On the side, greens are sauteed with lemon & fresh herbs. 

Cumin Roasted Pork Chops with Lemon Barley Salad & Kale Pesto see more

Riverview Farms' pork chops get coated in a savory spice blend and seared to perfection. On the side, pearled barley is tossed with pine nuts, currants, & a fresh kale pesto then topped with a sprinkle of Caly Road feta cheese.

Korean Kimchi Chicken with carrots & Asian greens over ginger rice see more

Now is the perfect time to try this dish with Taiyo's locally crafted kimchi made specially for G&G home chefs! Spicy kimchi, flavorful carrots & Asian greens come together in a mouthwatering sauce to top Springer Mountain chicken breasts. Serve it all over delicately flavored ginger rice for a dish that's sure to keep you warm 'til spring!

Monday January 12th, 2015

Roasted Chicken with cherry gastrique & roasted root vegetables see more

Sweet meets savory in this delicious balsamic & dried cherry gastrique. Drizzle the sauce over perfectly roasted Darby Farm's chicken breasts, winter squash, potatoes & turnips. You'll love this easy & elegant dinner!

Seared Flounder with Brothy Spanish Potatoes & Crusty Bread see more

Seared flounder sits over a bed of warm roasted potatoes in a spanish-inspired tomato broth. Sop it all up with freshly baked bread from H&F bakery.

The Porter's Beer Braised Brats & Kraut with Apple Reduction see more

Be The Chef of The Porter Beer Bar, one of Little 5 Point's favorite spots! This savory & delicious recipe from Chef Nick Rutherford will show you why Creative Loafing named The Porter Atlanta's best bar for food! Pine Street Market's bratwurst are braised in beer then laid atop homemade saurkraut with an apple reduction from Chef Nick.

Mushroom & Bacon Pizza with Fresh Mozzarella, Rosemary & Garlic see more

S&J's crispy pizza dough is back, topped with Orchard Valley's mushrooms, Pine Street Market's apple wood smoked bacon, garlic, rosemary & Orobianco's fresh mozzarella.

Vegetable Burger with Roasted Sweet Potato Fries see more

Atlanta's award-winning vegetarian restaurant is back on the menu with their infamous vegetable burger. Chef Lin Sun is preparing her signature burger mix that is sure to win over vegetarians and carnivores alike. You'll love it atop a freshly baked bun from H&F with Cafe Sunflower's BBQ sauce, Red Hill Cheddar Cheese & roasted sweet potato fries on the side.

Monday January 5th, 2015

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!

Chicken Burgers with Quick Pickled Onion, Herb Aioli and Kale Salad see more

Juicy burgers made from seasoned ground chicken are topped with a quick pickled onion and a homemade aioli sauce, all on a freshly baked H&F bun. A side salad of kale with cranberries, pecans & goat cheese perfectly compliments the flavorful burgers.

Ginger Roasted Chicken with Sesame Sweet Potatoes & Kale see more

Darby Farms chicken breasts get a sweet and tangy marinade made of fresh leeks & ginger and are served wtih roasted sweet potatoes and a kale & pepper sesame salad.

Lamb Chops with Herbed Couscous & Arugula Radish Salad see more

Savory lamb chops from White Oaks Pasture are pan seared then finished in the oven with a rosemary, garlic & dijon glaze. On the side, couscous is tossed with Atlanta Fresh Greek yogurt & fresh herbs then paired with a refreshing arugula & radish salad.

Beef Bourguignon with Roasted Winter Veggies see more

Let Restaurant Eugene be your sous chef! They're doing all the prep work so you can spend just 10 minutes in the kitchen and still enjoy a gourmet meal. You'll love this classic French stew with grass fed beef braised in red wine with roasted winter vegetables on the side.

Monday December 22nd, 2014

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.

Orange Glazed Quail with Brown Rice & Cranberry Kale Slaw see more

Rachel is a superstar G&G Gatherer and this recipe shows that good food is in her blood. Orange glazed quail is a family tradition at her holiday table. You’ll love the tangy orange glaze made from Cinnamon, Cardamom & Ginger Banner Butter over Manchester Farms quail. On the side, a fresh kale and cranberry slaw will put you in the holiday spirit!

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!

Lobster Tortelloni with Cream Sauce & Radish Salad see more

G&G VP of Community Danielle comes form Italian roots, and always enjoyed the classic "7 fishes" around the hoildays, with plenty of pasta to go around. These family favorites are combined in this stuffed pasta from Storico Fresco. Filled with fresh lobster and covered in creamy garlic sauce, this is sure to be a hit! Enjoy a refreshing radish salad on the side.

Monday December 15th, 2014

Creole Chicken Croquettes with Broccoli & Parmesan Puree see more

This G&G favorite features ground chicken from White Oaks Pasture combined with panko bread crumbs and peppers to create crispy and savory croquette patties. These patties are then topped with an aioli made from Atlanta Fresh Greek yogurt, flavored with a delicious mix of creole seasonings. A creamy puree of broccoli and potato, seasoned with parmesan cheese, makes the perfect side!

Chicken Pot Pie with mushrooms, squash & cheddar-cornbread crust see more

Nothing says comfort like a hearty pot pie! This unique take on a Southern classic features Springer Mountain chicken breasts, butternut squash, Crystal Organics Hakurai turnips & Orchard Valley button mushrooms. Top it with a simply scrumptious cornbread crust featuring local buttermilk & Wright's Dairy Red Hill cheddar cheese, then bake to bubbly, golden glory.

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.

Korean Ramen with Mushrooms, Pork Belly & Poached Egg see more

Get ready for flavor! This dish is straight off the menu of Makan, Decatur's newest farm-to-table restaurant. Chef George is slow cooking a delicious broth that you'll load with mushrooms, bok choy & pan seared pork belly. A poached egg finishes off what is sure to be your new favorite soup!

Pan Seared Chicken with Rutabaga Hash & Sauteed Collards see more

You'll love the season's first rutabagas in this creamy hash with creme fraiche and sage along side spiced chicken breasts and fresh sauteed collards!

Monday December 8th, 2014

Zeb Stevenson's Lamb Sausage with Spice Roasted Squash & Kale Pesto see more

Transform your kitchen into PARISH: The Brasserie & Neighborhood Cafe with this delicious seasonal Be The Chef recipe from Chef Zeb Stevenson. You'll make a kale & pecan pesto to top savory lamb sausage from Pine Street Market over a bed of spiced winter squash. In just 25 minutes, you'll turn your kitchen into one of Atlanta's favorite neighborhood restaurants!

Oven-Roasted Trout over savory sorghum butternut hash with citrus crema see more

Our founder Emily is excited for cooler weather & savory seasonal recipes! These flavorful, baked trout fillets are topped with a bright citrus crema featuring Atlanta Fresh Greek yogurt & fresh lime. Serve them with a butternut squash & wilted greens hash seasoned with the Southern flavor of sorghum. This dish tastes like Fall, y'all!

Roasted Lemon Broccoli with Hazelnuts & Ricotta Salata over Pasta see more

Handmade pasta from Storico Fresco serves as a bed for hearty broccoli, tossed with hazelnuts, fresh herbs & garnished with ricotta salata cheese in a lemon butter sauce.

Pork Tamales with greens, rice & beans in a cilantro vinaigrette see more

It's no secret that we're obsessed with Zocalo's mouth-watering salsas & flavorful tamales. These hand-crafted, local tamales wrapped in cornmeal dough & baked in corn husks will make it easy for you to have dinner on the table in no time. On the side, enjoy greens, rice & beans tossed in a fresh cilantro vinaigrette. 

Monday December 1st, 2014

Chicken & Spinach in a Bleu Cheese Sauce over Fettuccine see more

Juicy Darby Farms chicken thighs are seared then simmered with spinach and pecans in a savory sauce made from bleu cheese. All this flavor lays over a bed of handmade fettuccine pasta from Storico Fresco. With only 20 minutes of active cooking, you'll have some time to relax and still put a beautiful gourmet dinner on the table. *email us if you'd prefer to sub in chicken breasts instead*

 

Jacked Up Pork Chops with Fingerling Sweet Potatoes & Winter Salad see more

Jacked Up Jam from One Screw Loose, featuring Jack Daniels, fresh peaches & pecans, acts as a glaze for juicy pork chops from Riverview Farms. With roasted fingerling sweet potatoes and a hearty winter green salad dressed with feta, radishes and pumpkin seeds, you'll love this G&G favorite.

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.

Zeb Stevenson's Lamb Sausage with Spice Roasted Squash & Kale Pesto see more

Transform your kitchen into PARISH: The Brasserie & Neighborhood Cafe with this delicious seasonal Be The Chef recipe from Chef Zeb Stevenson. You'll make a kale & pecan pesto to top savory lamb sausage from Pine Street Market over a bed of spiced winter squash. In just 25 minutes, you'll turn your kitchen into one of Atlanta's favorite neighborhood restaurants!

Walnut Crusted Tofu with Sweet Shiitake & Pepper Sauce see more

We are excited to launch a partnership with Atlanta's most celebrated vegetarian restaurants, Cafe Sunflower. This dish is sure to bring out the tofu lover in everyone! Local tofu, generously coated in walnuts, is pan seared to a crispy perfection then topped with a sweet and savory sauce made from Sparta Imperial shiitake mushrooms and fresh sweet peppers. All this lays over a fragrant bed of jasmine rice. 

Monday November 24th, 2014

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!

Mushroom Melts with Waypoint Cheese and Carrot Ginger Soup see more

Savory sauteed mushrooms and served over freshly baked H&F bread, with melted brie style cheese on top. Along side this savory melt, enjoy a creamy soup made from fresh ginger and carrots. 

Thanksgiving Tip: The mushroom melts make a great appetizer before you sit down to dinner! And the soup makes a delicious first course!

Farro Salad with Greens, Broccoli & Smoked Chicken see more

Broccoli & chickpeas roast in a Fall spice blend then get tossed with fresh greens, farro, apples & dried cherries. Drizzled with a balsamic vinegar dressing and topped with Pine Street Market's Smoked Chicken, this is a hearty salad for everyone!

Thanksgiving Tip: This is a hearty & healthy side for Thanksgiving! The spice mix will bring out all the flavors & fragrances we love about this season! 

Ricotta Gnocchi with Sautéed Sausage & Kale see more

Savory bites of gnocchi made from creamy ricotta are the perfect bed for sauteed Toulouse sausage and fresh greens in a light butter sauce sprinkled with parmesan. Perfect for a Thanksgiving side or a delicious meal in the days before!

Thanksgiving Tip: This is a unique & delicous side for your Thanksgiving dinner! 

Monday November 17th, 2014

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! 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!

White Balsamic Honey Chicken Thighs with Roasted Radish & Quinoa see more

Juicy boneless chicken thighs from Heritage Farm get a sweet and tangy marinade made of white balsamic vinegar. On the side you'll love a mix of roasted radishes & quinoa.

Portobello Fajitas with Black Beans, Greens and Crumbled Feta see more

Go south of the border with these zesty fajitas, featuring seasoned portobello mushrooms, fresh greens and hearty black beans all wrapped up in a freshly made tortillas and garnished with crumbled feta, cilantro and Greek yogurt.

Smoked Tagliatelle with Broccoli Greens & Beef Sugo see more

Storico Fresco's smoked tagliatelle noodles are tossed wtih a flavorful tomato & white wine sauce full of hearty broccoli greens & savory ground beef. On the side, enjoy fresh cranberries atop D and A Farms lettuce with a maple vinaigrette.