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Monday June 18th, 2018

Peach-Glazed Sticky Chicken with kohlrabi-blueberry salad & toasted orzo see more

Saute Springer Mountain chicken breasts & toss in a mouthwatering glaze made with Serenbe Foods peach butter. Serve chicken over a bed of toasted lemon orzo. On the side, enjoy a refreshing salad with crunchy kohlrabi, sunflower seeds, fresh tarragon & some blueberries from Miles Berry Farm! 

Redfish & Peach Agrodolce with roasted green bean & potato salad see more

Bake wildcaught redfish fillets, then top them with a summery, sweet & sour peach agrodolce made with Watsonia Farms peaches. Roast potatoes & green beans, then toss veggies in a vibrant herb-mustard dressing for a flavor-packed warm potato salad you'll be making again & again this summer!

Savory Tomato Pie with herbed biscuit crust & balsamic-cucumber salad see more

Our founder Emily loves this vegetarian dish that's bursting with big, summer flavors! Easily whip up your own herbed biscuit crust with Rock House Farm buttermilk, press it into your favorite pie plate, then layer with colorful tomatoes & a creamy spread packed with shredded cheddar cheese. Serve slices of pie with a refreshing balsamic-dressed salad of cucumber, green onion & crisp lettuce.

Lemon-Roasted Chicken over tomato, chorizo & cannellini cassoulet see more

Add some zing & zest to traditional cassoulet from the South of France! Top Springer Mountain chicken with sliced lemon, surround with garlicy tomatoes & roast until caramelized. Saute cannellini beans with flavorful chorizo, a splash of white wine, wilted greens & fresh herbs to make your own elegant cassoulet.

Cooks & Soldiers Sirloin Steak with charred sweet potatoes & spring onions see more

Transform your kitchen into Cooks & Soldiers with this sumptuos recipe from Chef Matthew Ridgway! Oven-charred spring onion is tossed with fresh lime juice & balanced by the earthy sweetness of twice baked fingerling sweet potatoes. Pan sear marinated Painted Hills sirloin steak, then top with a mouthwatering pat of Banner Butter's roasted garlic & herb butter. This recipe is also great on the grill!

Monday June 11th, 2018

Pork Tacos & Yummy Sauce with marinated asian greens & cashew couscous see more

You won't be able to resist licking your plate when you make this yummy, delicious blueberry sauce! Los Amigos flour tortillas are filled with Riverview Farms ground pork & a sweet & spicy blueberry sauce flavored with a hint of jalapeno. Serve alongside a marinated Asian greens & radish slaw with golden turmeric couscous tossed with cashews.

Cilantro Pesto Shrimp with mediterranean spices over orzo, tomato & summer squash see more

Season wildcaught Gulf shrimp with a special blend of bright, citrusy sumac & spices, then saute. Serve them over al dente orzo tossed with Watsonia Farm summer squash & juicy tomatoes. Top it all off with an herbacious, homemade cilantro-almond pesto & garnish with charred lemon.

Chipotle-Peach Pork Chops with zucchini, field pea & pecan saute see more

Emily thinks this warm weather dish is just peachy! Simmer Watsonia Farm's peaches with smoky cumin & chipotle to make a mouthwatering glaze, then drizzle it over pan-seared Riverview Farm's pork chops. Serve with a summer saute of field peas, Crystal Organic Farm zucchini & pecans garnished with fresh cilantro.

Warm Chicken Caprese with balsamic dressing, mozzarella & homemade croutons see more

Top seasoned, pan-seared Springer Mountain Farm chicken breasts with slices of fresh mozzarella & juicy tomato, then broil until cheese is gloriously melted. Transform The General Muir Bread's mini baguettes into make toasty, buttery croutons. Toss croutons with crisp greens, tomato, red onion & a homemade balsamic dressing for a perfectly refreshing, summery side. 

Kohlrabi-Chicken Stir Fry with eggs, carrots & peanuts over toasted rice see more

Our team of Recipe Testers loves how easy this dish is to make! Change up your stir-fry game by adding the mild, sweet flavor of Rise N Shine Organic Farm kohlrabi (it may be weird looking, but it tastes delicious!). With tender chicken confit, colorful carrots, aromatics, a squeeze of lime & a farm fresh egg, this dish is sure to be a hit! Top with a sprinkle of peanuts & a drizzle of Chinese Southern Belle's My Sweet Hottie chili sauce.

Monday June 4th, 2018

3-Pepper Pork Chops with cucumber-peach salsa & homemade cornbread see more

Juicy Riverview Farms' pork chops are seasoned with white, black & cayenne pepper then pan-seared to perfection. Serve them with an herbed salsa made with Watsonia Farm peaches & juicy cucumbers, then top it all off with a dollop of sour cream. On the side, enjoy easy, homemade cornbread muffins. These chops would also be great on the grill!

Salmon & Tomato Vinaigrette over polenta with sauteed summer squash see more

You'll love the easy elegance of this dish bursting with the flavor of some of the season's first tomatoes! Top pan-seared, wild caught salmon fillets with a homemade vinaigrette featuring local tomatoes, briny capers & smoky spices. Saute Watsonia Farm summer squash, then serve everything over a bed of Riverview Farm polenta with a touch of Sparkman's Dairy cream.

Balsamic Tomato Pizza with mozzarella, summer squash salad & ricotta dressing see more

Every night is the perfect night for a pizza party! Top artisanal Victtoria Pie pizza crusts with fresh mozzarella, roasted cherry tomatoes, balsamic & aromatic garlic. Toss tender Watsonia Farm summer squash with sweet bell peppers, plus some briny kalamata olives, then drizzle with a homemade lemon-ricotta dressing featuring The Woodsman & Wife ricotta cheese.

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

Our Founder Emily loves this bulgogi dish! Simmer sliced Springer Mountain Farm chicken breasts in a lip-smacking sauce of tamari, fragrant ginger & sesame with just the right balance of sweet & spicy flavors. Serve over white rice made with rich, creamy coconut milk, alongside roasted broccoli florets tossed with sesame seeds & top it all off with Simply Kimchi!

Chicken & Curried Cauliflower with ginger crema, pine nuts, currants & garlic naan see more

Our whole team loves this flavorful technique for cooking cauliflower! Pan sear Springer Mountain Farm chicken breasts & top with a dollop of homemade herbed crema. Roast cauliflower florets with a mild curry seasoning, then toss with toasted pine nuts, currants & aromatic garlic for a colorful, veggie-packed side dish. Serve with Heavenly Breads pillowy naan.

Tuesday May 29th, 2018

Steak with Garlic-Herb Sauce over Moroccan-spiced tomato couscous see more

Top pan-seared Painted Hills steaks with an herbed sauce packed with flavorful garlic, scallions, mint, oregano & parsley. Serve alongside Moroccan-inspired couscous tossed with carrots & tomatoes delicately seasoned with cumin, smoked paprika & a hint of cinnamon. 

Bacon-Wrapped Chicken with roasted broccoli & buttermilk whipped potatoes see more

Wrap tender Springer Mountain chicken breasts & fragrant sage in the loving arms of Pine Street Market bacon. Simmer seared chicken in a white wine sauce, then serve over a bed of smooth, whipped Idaho potatoes with buttermilk. Garnish with freshly chopped chives & enjoy roasted broccoli on the side.

Peach BBQ Brisket over squash & cornmeal fritters with fresh herbs see more

You'll love this fun & creative recipe! Start by sautéing Watsonia Farm summer squash with onion. Combine veggies with a cornbread starter, Sparkman's Dairy whole milk, parsley & chives, then lightly pan-fry your own fritters! Top them with Pine Street Market's tender brisket tossed in a homemade peach BBQ glaze featuring Watsonia Farm peaches & jalapeno.

Chicken Paillard with farro, tomatoes & arugula in peach vinaigrette see more

Springer Mountain chicken breasts are pounded into thin cutlets, sprinkle with coriander & crushed red pepper, then pan-seared to juicy perfection. Toss tender farro with caramelized onion & cherry tomatoes. Serve over arugula dressed with a homemade peach vinaigrette made with Serenbe Farms peach butter. Garnish with shaved parmesan.

Ginger-Peach Shrimp Stir Fry with bok choy, summer squash & miso rice see more

Our Founder Emily loves how easy it is to whip up this colorful & healthy stir fry! Pan sear wildcaught shrimp, then toss with bok choy, Watsonia Farm summer squash & juicy peaches sauteed in a mouthwatering sweet & savory sesame sauce. Serve it all over a bed of white rice with aromatic ginger & miso, then sprinkle with fresh cilantro & peanuts.

Monday May 21st, 2018

Chipotle-Peach Chicken with charred lettuce, citrus quinoa & herb vinaigrette see more

Our Founder Emily loves this combo of spicy & sweet with juicy Watsonia Farm peaches & smoky chipotle! Tender Springer Mountain chicken breasts are simmered in a peachy sauce then served alongside herbed quinoa with fresh lime & a crisp, charred Rise N Shine Farm romaine salad with homemade vinaigrette.

Chicken Croquettes over strawberry-farro salad with green goddess dressing see more

Form ground White Oak Pastures' chicken into juicy croquettes with a bright hint of ginger, then pan-fry until golden brown. Serve them over a bed of hearty farro tossed with fresh Crystal Organic Farm greens, crunchy Stone Mountain Pecan Company pecans & Wish Farm strawberries! Drizzle with homemade creamy green goddess dressing with fresh herbs, a touch of lemon & honey from Sweetwater Creek Honey Farm. 

Polynesian Fried Rice with peaches, snap peas & coconut-almond topping see more

Take-in this twist on classic, comforting vegetable fried rice! Saute crisp snap peas, Crystal Organic Farm cabbage & green onion in an asian brown sauce that's bursting with umami, then scramble rice with Rise N Shine Farm eggs. Toss in some juicy Watsonia Farm peaches, sprinkle with a toasted, crunchy coconut-almond topping, then drizzle with Chinese Southern Belle sauce & sriracha-coconut dressing.

Ladybird's Poblanos-Rajas over pulled pork with roasted spring vegetable hash see more

You'd be hard-pressed to find a better combo than warmer weather, great food & a leisurely stroll down the Beltline. Now, you can transform your kitchen into beloved Beltline staple Ladybird with this recipe from Chef Jeremy Fisher! Roast Spring's best veggies including asparagus, Orchard Valley button mushrooms & vidalia onions with potatoes & mild spices. Serve veggies topped with Pine Street Market's pulled pork smothered with a creamy, mouthwatering poblanos-rajas sauce made with whole, roasted poblanos.

Redfish & Tomato Vinaigrette with oven-charred broccoli & creamy grits see more

Lightly sear wild-caught redfish fillets from Sea2Table, then serve over a bed of Riverview Farms grits with a pat of butter & a sprinkle of parmesan. Top with zesty charred broccoli florets & spoon over a flavor-packed homemade vinaigrette featuring cherry tomatoes. Garnish with fresh parsley & bright wedges of lemon.


Monday May 14th, 2018

Chicken & Bacon Vinaigrette with spring leeks over creamy herb-smashed potatoes see more

We Love Leeks! Springer Mountain chicken breasts are are pan-seared in bacon-y goodness, then simmered with locally grown leeks. Smash potaotes & Crystal Organic's sweet baby turnips with Sparkman's Dairy cream, parsley & dill. Top it all off with a homemade vinaigrette, featuring Pine Street Market's bacon, grainy mustard & fresh garlic. 

Chorizo Flatbread with goat cheese, peaches & thyme-balsamic glaze see more

This delicious flatbread is a G&G staff favorite! Top fluffy Heavenly Breads naan with Pine Street Market's well-seasoned chorizo sausage, sliced Watsonia Farm peaches & Caly Road Creamery goat cheese then bake to optimal crispiness. Top it off with a lightly dressed salad of Crystal Organic Farm arugula & drizzle with thyme-balsamic glaze.

Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice see more

Stir fry tender Springer Mountain chicken breasts, Orchard Valley button mushrooms, sesame-toasted cashews, bok choy & green onions in a flavorful sweet & spicy sauce. A sprinkle of crumbled, dried chili gives this dish just the right amount of heat. Serve over a bed of fragrant jasmine rice.

Asparagus & Shrimp Linguine with toasted pecans, mushrooms & fromage blanc see more

We love this bright Spring recipe! Saute wild-caught Gulf shrimp with Watsonia Farm's asparagus, a splash of white wine & a squeeze of lemon, then gently toss with al dente linguine, parmesan & freshly chopped herbs. Garnish your masterpiece with toasted pecans & a dollop of The Woodsman and Wife fromage blanc. 

Pulled Pork Burrito Bowl with fresh peach salsa & cilantro-lime brown rice see more

Our Founder Emily loves this healthy burrito bowl! Layer a bed of dressed greens & zesty cilantro brown rice with seasoned Pine Street Market pulled pork, black beans & homemade salsa made with Watsonia Farm peaches & fresh jalapeno. Top with bright green slices of avocado & crumbled queso fresco.

Monday May 7th, 2018

Mustard Cream Pork Chops with garlic-roasted asparagus, radishes, potatoes & leeks see more

Tender, pan-seared Riverview Farm's pork chops are topped with a velvety sauce featuring Sparkman's cream & flavorful whole grain mustard. Toss potatoes, Watsonia Farms asparagus, radishes & Rodgers Greens & Roots Organic Farm leeks with freshly minced garlic, then roast for a hearty side dish featuring the Spring's best veggies.

Chipotle Brisket Tostadas with salsa verde-kale slaw, enchilada sauce & queso fresco see more

Put the tada! in tostada with this fun & quick recipe! Simmer Pine Street Market's pulled beef brisket with mild spices, diced tomatoes & chipotle pepper, then pile it onto toasted Los Amigos corn tortillas. Make a slaw from kale, radish, cilantro & Crystal Organic Farm cabbage tossed with local salsa verde. Top it off with a drizzle of Zocalo's red enchilada sauce & a crumble of queso fresco. 

Coriander Spiced Salmon with pickled strawberries snap pea-farro salad see more

Rub wild-caught salmon fillets with a delectable mix of coriander & cumin then pan-sear. Top salmon with quick-pickled Watsonia Farms strawberries & serve alongside tender farro salad tossed with snap peas, spicy Crystal Organic Farm arugula, fresh cilantro & Caly Road Creamery feta cheese. 

Korean BBQ Chicken Bowl with broccoli, cherry tomatoes, mushrooms, quinoa & peanuts see more

Saute White Oak Pastures' ground chicken in a homemade Korean BBQ sauce with tamari, sesame, honey & aromatics, then give it just the right kick (you decide how much!) with Korean chili paste. Roast broccoli, cherry tomatoes & Orchard Valley button mushrooms with ginger. Build your own bowl over superfood quinoa & garnish with green onion & peanuts.

Sheet Pan Harissa Chicken with spring veggies & cilantro-garlic yogurt sauce see more

Our Founder Emily loves this easy, flavor-packed one pan wonder! Toss farm fresh carrots, spring onion & baby gold potatoes with our new favorite spice-harissa! Roast to perfection with tender, seasoned Springer Mountain chicken breasts. Whip up an easy herbed Greek yogurt sauce with a squeeze of bright lemon, fresh garlic & cilantro.

Monday April 30th, 2018

Sweet Chili Shrimp with crispy garlic-caper snap peas over coconut rice see more

These juicy, wild-caught Gulf shrimp are sure to be a hit at your table! Marinate them in Asian Sweet Chili Peach Sauce from Chinese Southern Belle. Toss flavorful shrimp in a pan with Global Growers Komatsuna, which is an asian green similar to spinach. This makes a great sauce for serving over a bed of coconut rice garnished with fresh cilantro alongside charred snap peas tossed with capers & garlic.

Asparagus & Pea Risotto with whipped lemony fromage, spring onion, walnuts & herbs see more

You won't believe how easy it is to make this delightful, vegetarian risotto! Simmer arborio rice with aromatics, a splash of white wine & flavorful broth, then add a sprinkle of parmesan to your dreamy homemade risotto. Top with sauteed Fallaw Farms asparagus, spring onion, English peas & carrots with refreshing mint & dill. Finish it off with a dollop of whipped Woodsman & Wife fromage blanc with a squeeze of lemon & a handful of healthy walnuts.

Chicken Picadillo with sauteed peppers & carrots over feta corn cakes see more

Our Founder Emily loves this savory, flavor-packed dish! Pull tender, flavorful chicken confit & making pillowy corn cakes from masa harina. Simmer chicken in a Picadillo tomato sauce made with carrot coins, aromatics & fragrant spices studded with sweet currants & briny olives. Serve over corn cakes made with Caly Road Creamery feta, then garnish with bright lemon zest & cilantro.

Cumin-Lime Pork Tacos with strawberry relish, goat cheese & quinoa with pepitas see more

You'll love this spring-inspired twist on traditional tacos gearing up for Cinco de Mayo! Season Pine Street Market's slow-cooked, pulled pork with smoky cumin, sweet honey & a squeeze of bright lime. Fill Los Amigos corn tortillas, then top with crumbled Caly Road Creamery goat cheese & a homemade relish of Watsonia Farm strawberries, jalapeno, cilantro & ginger. On the side, serve zesty, superfood quinoa tossed with toasted pepitas.

Strawberry-Chipotle Chicken over asparagus, pecan & spring onion farro pilaf see more

All our favorite spring flavors, all in one place! Toasted garlic farro is tossed with crisp Fallaw Farm asparagus, sauteed spring onions, Stone Mountain Pecan Company pecans, fresh cilantro & crumbled queso fresco. Tender Springer Mountain Farm chicken breasts are pan-seared then simmered in a lip-smacking BBQ sauce made with Watsonia Farm strawberries, chipotle peppers, brown sugar & Dijon.

Monday April 23rd, 2018

Herbed Pork Chops over spring pea mash with citrusy-radish salad see more

This elegant dish is bursting with seasonal flavors & is a breeze to make! Riverview Farms' pork chops are seasoned with rosemary, ground fennel & fresh lemon zest then pan-seared to perfection. On the side enjoy an English pea puree with potatoes, mint & green onion. Top it off with a refreshing radish salad tossed with bright lemon & celery.

Thai Peanut Chicken with coconut milk, mushrooms, carrots & jasmine rice see more

Simmer tender Springer Mountain chicken breasts in a creamy coconut sauce with creamy peanut butter, golden turmeric & sauteed carrots, leafy greens & Orchard Valley button mushrooms. Serve all of that mouthwatering goodness over a bed of fragrant jasmine rice, then garnish with quick-pickled peppers & roasted peanuts!

Captain Vic's Fish & Chips with pickled okra tartar sauce & spring snap pea salad see more

The G&G staff loves this twist on a classic from our beloved Chef Torie Cox, a.k.a. Captain Vic! Let this recipe steer you towards more flavorful waters, while you whisk up your own tartar sauce made with Doux South's pickled okra. Lighty batter & fry mild, tender fillets of wildcaught redfish. Ditch the fried chips that usually accompany this dish & bake seasoned potatoes instead. On the side, enjoy a colorful, crisp & tangy slaw with snap peas, radish & carrot. 

One Eared Stag's Chicken Milanese with brown butter, manchego, charred onion & arugula see more

Transform your kitchen into Inman Park gem One Eared Stag with this recipe from Chef Robert Phalen. Our Recipe Testers love the unexpected & delicious flavors in this luxurious dish! Dredge Springer Mountain chicken breasts in egg & breadcrumbs, then lightly sear to golden perfection. Serve them over a bed of arugula tossed with a nutty brown butter-shallot vinaigrette & generous portion of shaved manchego cheese. Top with caramelized, sweet yellow onions & serve The General Muir's focaccia on the side.

Turkey Meatballs & Harissa Sauce over artichoke-herb orzo with spring peas & feta crema see more

Our founder, Emily, just loves the slightly spicy & alluring flavor of harissa that transforms this comforting dish! Form White Oak Pastures ground turkey into juicy meatballs with farm fresh egg & spices. Slowly simmer them in a tomato sauce with harissa, coriander & aromatics. Serve meatballs over tender orzo tossed with English peas, artichoke hearts, parsley & mint, then top everything off with a dollop of crema made with Caly Road Creamery feta & Sparkman's Dairy heavy cream.

Monday April 16th, 2018

Blue Ribbon Baked Chicken with rosemary ham, gruyere, balsamic asparagus & grits see more

You & yours will love this take on classic chicken cordon bleu! Bake tender Springer Mountain chicken breasts topped with glorious, melty gruyere, The Spotted Trotter's rosemary ham & a light dusting of herbed breading. Drizzle Watsonia Farm asparagus spears with olive oil & white balsamic, then serve it all over a bed of Riverview Farms grits.

Cilantro-Lime Carnitas over quinoa with sweet potato, black beans & queso fresco see more

Toss superfood quinoa with a creamy dressing made with sour cream, smoky cumin, a dash of honey from Sweetwater Creek Honey Farm & a squeeze of fresh lime. Top it with Pine Street Market's slow-cooked, pulled pork sauteed with a mild, flavor-packed spice blend, black beans, sweet potatoes, peppers, queso fresco, fresh cilantro & toasted pepitas. 

Chicken Burgers with strawberry ketchup & roasted potato-kale hash see more

Shake up your dinner routine this week with this crowd pleasing chicken burger recipe! Form seasoned White Oak Pasture's ground chicken into patties & pan-sear to juicy perfection. Slide them onto TGM hamburger buns then top with Crystal Organic Farm arugula, red onion & homemade ketchup featuring Watsonia Farm strawberries. On the side, enjoy roasted potatoes & kale with aromatic garlic.

Seared Salmon Poke Bowl with peppers, carrots, teriyaki, ponzu & sriracha mayo see more

This salmon poke bowl is what it's all about! Marinate wildcaught salmon in ponzu sauce then pan-sear to perfection. Fill bowls with sushi rice then top with salmon, lightly sauteed peppers, bok choy & crunchy shredded carrots. Drizzle with Chinese Southern Belle's Wild Wild East teriyaki glaze & homemade spicy aioli, then sprinkle with black sesame seeds, crumbled nori & chopped scallions from Rogers Greens & Roots Organic Farm.

Rosemary-Dijon Steak over farro with spring peas & asparagus see more

Our Founder Emily loves this herbacious steak recipe featuring her favorite Spring vegetables-asparagus & English peas! Pan sear Painted Hills steak then top with a French-style sauce of Dijon, fresh rosemary, thyme & a squeeze of lemon. Serve it all over tender, hearty farro tossed with rosemary, English peas & Watsonia Farms asparagus.