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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 cucumber, sweet chili sesame noodles & peanuts see more

Find out why this fun & flavorful crowd-pleaser of a meal is back by popular demand! Marinate grass-fed beef from Rock House Farm in a vibrant ginger-garlic sauce with lemongrass, lime & a pinch of cilantro, then form onto skewers & bake. On the side, enjoy a refreshing, veggie-packed rice noodle salad with Crystal Organic Farm sweet peppers, cucumbers & roasted peanuts tossed in a delicious combination of 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, 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!

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. 

Monday November 10th, 2014

The Optimist's Pan Seared White Fish with Roasted Broccoli & Sweet Potatoes see more

Now you can transform your kitchen into one of Atlanta's most celebrated restaurants and enjoy a seaside fish camp experience with Executive Chef Adam Evan's Be The Chef dish. You'll love the pan seared fish in a sweet vinaigrette. On the side, enjoy roasted sweet potatoes & the season's first broccoli is topped with Doux South's new sweet pepper relish. 

Mushroom Stew over Creamy Mascarpone Polenta see more

This hearty & filling stew features local mushrooms simmered with fresh herbs served over creamy Riverview Farms polenta.

Tomato Garlic Roasted Chicken with Creamy Farro & Broccoli see more

You'll love Darby Farms' chicken in a garlic, herb & tomato pan sauce over creamy farro with the season's first broccoli roasted on the side.

Birch Beer Glazed Pork Chops with Roasted Squash, Celery Root & Turnips see more

Birch beer makes a sweet and tangy glaze for Riverview Farms' pork chops. Serve it over a roasted vegetable medley of celery root, turnips & winter squash. 

Pine Street Market Meatloaf with Roasted Potatoes & Braised Greens see more

Bring some comfort into your kitchen with a meatloaf from Pine Street Market. It features pork & beef with sausage seasoning & caramelized veggies and bacon. You'll pop it in the oven & quickly roast some potaotes & braise some greens. With under 10 minutes of work in the kitchen, you'll have a great dinner on the table with only a few minutes effort! 

Monday November 3rd, 2014

Seared Bistro Lamb Chops with Creamed Kale and Rustic Bread see more

Transform your house into a French bistro with seared lamb chops. You'll discover a whole new way to enjoy your greens with savory creamed kale. A side of freshly baked bread from H&F Bakery rounds out this delicious dish.

The Optimist's Pan Seared White Fish with Roasted Broccoli & Sweet Potatoes see more

Now you can transform your kitchen into one of Atlanta's most celebrated restaurants and enjoy a seaside fish camp experience with Executive Chef Adam Evan's Be The Chef dish. You'll love the pan seared fish in a sweet vinaigrette. On the side, enjoy roasted sweet potatoes & the season's first broccoli is topped with Doux South's new sweet pepper relish. 

Banh Mi Burgers with pickled veggie salad, TGM baguette & rooster mayo see more

You'll love this satisfying, Vietnamese-style burger with a Chef Nick Melvin twist. Hand-formed patties made from perfectly seasoned Rock House Farm ground pork are topped with a crisp & tangy mix of Doux South's chow chow, local cucumbers, jalapeno & fresh herbs. Enjoy on a bun of TGM Bread's mini baguette slathered with creamy homemade sriracha mayo.

Braised Chicken with Apple & Bacon over Almond Wild Rice see more

White Oaks Pasture's chicken breasts are braised in a savory pan sauce with mushrooms, apples and bacon and accompanied by a wild rice blend loaded with dried cherries and almonds.

Three Cheese Pizza with Pesto, Lemon & Fresh Herbs see more

Enjoy S&J's crispy pizza crust topped with their homemade pesto and layered with Udderly Cool gouda, Orobianco Mozzarella and freshly grated parmesan cheese. Sprinkled with lemon zest & fresh herbs, this meal will be on the table in 15 minutes!

Monday October 27th, 2014

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. 

Caramelized Turnip & Apple Sandwich with Waypoint Cheese, Pecan Mustard & Baked Carrot Sticks see more

Creamy Waypoint cheese from our friends at Caly Road tops sweet caramelized turnips & apples on a fresh H&F baguette. Fresh Georgia pecans mix with herbs & mustard to make a delicious spread. On the side, you'll love roasted carrot sticks seasoned with savory spices.

Chicken Chili with Sweet Potatoes & Cheddar Cheese see more

Back by popular demand: Chef Asta's Chicken Chili! There is nothing quite like a warm, comforting bowl of chili, but this isn't just your average chili - White Oak Pastures' chicken simmers with sweet potatoes & beans in a spiced tomato sauce. Top it with Red Hill Cheddar and Atlanta Fresh Greek yogurt for the perfect bowl of chili! We're partnering with Piedmont during the month of February to bring you heart healthy options. This chili is packed with fresh vegetables, fiber-rich beans and lean cuts of chicken, making it a heart healthy choice!

Pork Tenderloin with Persimmon & Mushrooms see more

It's persimmon season and we are taking full advantage with this delicious recipe. You'll pan sear pork tenderloin from Carolina Heritage Farm then serve it atop sauteed mushrooms, persimmon & fresh greens, drizzled with a persimmon vinaigrette. 

Squid Ink Tortelloni Stuffed with Pumpkin & Guanciale see more

Get in the Halloween spirit with this orange & black pasta made specially for you by Chef Mike at Storico Fresco! Squid ink makes for a spooky tortelloni bursting with pumpkin & cured Guanciale pork. You'll make a sage & butter sauce and enjoy a salad topped with apples, dried cherries & a balsamic dressing on the side. 

Monday October 20th, 2014

Saltyard's Cider Brined Pork Chops With Spiced Apple Butter Over Andouille Sausage & Winter Squash Hash see more

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

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.

Lamb Meatballs Simmered In Minted Green Tea Yogurt Sauce With Vegetable Barley see more

You'll love these spiced lamb meatballs with a Greek yogurt sauce flavored with mint & green tea. You'll make barley with fresh carrots & herbs for a perfect side.

Simply Seoul’s Steamed Buns With Pork Bulgogi & Sesame Bok Choy see more

Hannah, Atlanta's kimchi queen, will marinade Riverview Farms' pork in her secret bulgogi sauce. You'll simply saute the pork to a tender perfection and serve it in her famous steamed buns, topped with a little kimchi. Sauteed bok choy with garlic & sesame seeds make a delicious side & dinner will be on the table in less than 15 minutes!

Hot Peach & Ginger Glazed Chicken with Ginger Hazelnut Quinoa & Kale see more

Peach season may be over, but our friends at Preserving Place made us a special batch of Hot Peach & Ginger Jam before season was over. Enjoy this hot & sweet glaze over Darby Farms chicken breasts with ginger hazelnut quinoa & sauteed kale on the side!

Monday October 13th, 2014

Saltyard's Cider Brined Pork Chops With Spiced Apple Butter Over Andouille Sausage & Winter Squash Hash see more

Transform your kitchen into Saltyard with Chef Nick Leahy's Be The Chef feature. This dish is the perfect meal to welcome the Fall. You'll love juicy pork chops with a flavorful cider brine. The chops lay over a hash made from andouille sausage, winter squash, sweet potatoes and turnips. Top it off with Saltyard's apple butter, made especially for you by Chef Nick!

Wild Rice Salad with Doux South's Mean Green Tomatoes & Bacon see more

A wild rice blend mixes with Pine Street Market bacon, fresh cabbage and Doux South Mean Green Tomatoes to make a hearty salad, bursting with flavor.

Pan Seared Hake with mushrooms, sweet potatoes & a lime radish slaw see more

Hake, a mild white fish, from our friends at Kathleen's Catch is pan seared & added to a hearty, sauteed mixture of Orchard Valley mushrooms and nutritiously delicious sweet potatoes. Top it all off with a light & crunchy slaw featuring thinly shaved radishes & freshly squeezed lime juice.

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.

Roasted Red Pepper, Goat Cheese & Arugula Grilled Sandwich with Tuscan Peasant Soup see more

Enjoy roasted red peppers, goat cheese, arugula & herbs de provence sandwiched between freshly baked slices of H&F sourdough and grilled to perfection. Paired with a classic Tuscan peasant style soup loaded with hearty beans & fresh veggies.

Monday October 6th, 2014

Roasted Butternut Squash Pasta with Sage & Goat Cheese see more

Sweet butternut squash mixes with savory roasted garlic and Atlanta Fresh Greek yogurt and cream to make a delicious sauce for Storico Fresco's handcut tagliatelle pasta. Garnished with fresh sage and Caly Road Creamery's goat cheese.

Bacon Pizza with Spiced Apple & Cheddar Cheese see more

Get a taste of fall with Mercier Orchard spiced apples, Pine Street Market bacon & Wright Dairy's Red Hill Cheddar cheese atop S&J Pizza's delicious crispy crust. 

Cider-Glazed Bangers & Mash with fragrant thyme sprigs & crisp apple-radish slaw see more

Our founder Emily loves the hearty flavors in this take on a classic pub dish. Irish pork sausages from White Oak Pastures are pan-seared to lock in their savory juices, then sauteed in a balanced sauce featuring Reece Orchards apple cider & thyme. Warm-spiced mashed potatoes & a cooling slaw of crisp radishes & apple from Beech Creek Orchards make for the perfect sides!

Apple Cider Pork Chops with Arugula, Mustard Sauce & Apple Barley see more

Riverview pork chops get seared to perfection and topped with a sweet and tangy sauce made from apple cider and mustard. On the side, pearled barley gets jazzed up with apples and fresh mint tossed in a cider based dressing. 

Smoked Chicken over Spicy Apple, Kale & Field Pea Salad with Georgia Pecans see more

We partnered with the Atlanta Food Bloggers Society to see which Atlanta food blogger could write the best recipe for G&G. Laura Hall of Sprint 2 the Table came out on top with a delicious, refreshing recipe that highlights the best of the season. Smoked chicken from Pinestreet Market tops a hearty salad of spiced field peas, kale, radish & apples, garnished with delicious Georgia pecans.

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!