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Monday January 20th, 2014

Chicken Stewed in Chocolate Mole with Roasted Squash & Cabbage Slaw see more

Mole' ("moh-lay") is a classic Mexican dish from the region of Oaxaca. It has as many variations as the day is long. Chef Ponzoli created this unique twist that features Darby Farms chicken stewed in a rich sauce consisting of bittersweet chocolate and chipotle powder. Honey roasted winter squash and cilantro infused cabbage slaw perfectly compliment this Mexican comfort food. 

Middle Eastern Lamb with Harissa, Chickpea Polenta & Orange Blossom Carrots see more

Lamb meatballs from Pinestreet Market burst with the flavor of pine nuts, mint and garlic. Served over a polenta made from garbanzo beans, then topped with harissa sauce, a hot sauce or paste used in North African cuisine, this dish with transport you across the ocean. Freshly picked carrots simmered in orange blossom water sweeten up this hearty dish.

Lacinato Kale & Squash Soup with Green Lentils see more

There is nothing like a delicious, hearty vegetable soup on a cold January night. Chef Nick Melvin has created a beautiful soup that features the freshest winter veggies. An array of herbs simmer with carrots, honey, butternut squash and lacinato kale. Green lentils and Doux South Drunk Tomatoes featuring tomatoes, basil and red wine, give depth and flavor to the soup. Sop it all up with a freshly baked loaf of boule from H&F Bread Co.

Bertu Stuffed Pasta Sauteed in an Asiago, Hazelnut & Chard Sauce with Arugula and Apricot Salad see more

Take your kitchen to Italy in no time with the great pasta dish. Bertu, a beautiful handmade pasta stuffed with cotechino pork sausage, handmade ricotta, parmigiano and grana padono, is sauteed in a hazelnut and chard sauce and  finished with asiago cheese. Avoid the Valentine's Day crowds. Stay home and enjoy this quick and easy dish wiht our Goat Cheese Gratin appetizer and Molten Chocolate Cake dessert.

Monday January 13th, 2014

Bietole Al Limone Stuffed Pasta with a Butter Sage Sauce & Citrus Arugula Salad see more

Savory candied lemon and spinach combine with tallegio, a rich melting cheese from northern Italy, to create a delicious stuffed pasta with a light sage, pine nut and butter sauce. This is a quick and easy vegetarian meal that will be on the table in 15 minutes, but tastes like it is straight from Italy. It is paired with a refreshing citrus arugula salad.

Kale, Mushrooms & Goat Cheese Wilted Salad with Spice Rubbed Chicken see more

Chef Asata Reid has created a signature G&G Spice Rub to coat juicy strips of Darby Farms chicken breasts. The chicken strips lay over a bed of savory oyster mushrooms and hearty kale which is then topped with pecans and fresh goat cheese from Caly Road Creamery. Warm, freshly baked H&F bread acts as the perfect companion to this quick and delicious dish.

Spiced Pear Sausage with Bacon, Turnips & Cabbage see more

Chef Nick Melvin brings us this unique take on a classic French recipe combining meats and sweetly cooked cabbage. Pine Street Market spiced pear sausage combines and apple wood smoked bacon combine with Doux South Honey Kissed Turnips, green cabbage and Mercier Orchard apples to make this hearty dish. Accompanied by a H&F bread, this dish is perfect for a cold winter night. 

This recipe requires 1 bottle of pilsner beer at home.

Collards Greens & Chickpea Curry over Brown Rice see more

We've paired up with the Georgia Academy of Nutrition & Dietetics to bring you healthy, seasonal recipes from local Registered Dietitians. This delicious dish features fresh collard greens, carrots and hearty chickpeas in a flavorful curry sauce, served over brown rice. This recipe will put a healthy meal on the table in no time!

Monday January 6th, 2014

Kimchi Chicken with Butternut Squash, Greens & Farro see more

Start the year off right with Darby Farms chicken breasts, sauteed with fresh greens and butternut squash, then topped with a light asian-inspired sauce.  All this is finished with zesty, locally-made kimchi and paired with farro, a hearty whole grain.

Bietole Al Limone Stuffed Pasta with a Butter Sage Sauce & Citrus Arugula Salad see more

Savory candied lemon and spinach combine with tallegio, a rich melting cheese from northern Italy, to create a delicious stuffed pasta with a light sage, pine nut and butter sauce. This is a quick and easy vegetarian meal that will be on the table in 15 minutes, but tastes like it is straight from Italy. It is paired with a refreshing citrus arugula salad.

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.

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

A light, flaky white fish from Russo's Seafood in Savannah is basted in a delicious paste made from olives, garlic and basil then baked until perfectly tender. This is paired fresh, sauteed spinach and a pine nut rice pilaf.

Monday December 16th, 2013

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*


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.

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!

Monday December 9th, 2013

Seared Chicken Breast With Celery Almond Sauce & Veg Herb Quinoa see more

It's time for the first celery harvest of the season and we are so excited to bring you a dish that highlights this yummy veggie! A flavorful medley of celery, almonds and shallots blend to make a delicious sauce to top seared Heritage Farm's chicken breasts. For a side, a herbed quinoa showcases fresh root vegetables and golden rasins.

Note: This dish requires white wine & a food processor at home.

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 Classic Pita. Topped with a sprinkle of warm spices, sage, shredded mozzarella & Caly Road Creamery's goat cheese, this is one delish dish!


(Plant-Based: Vegetarian)

Wild Boar Sugo with a Borage Noodle and a Watercress Mozzarella Salad see more

Chef Mike Patrick from Storico Fresco has done it again with this gorgeous and hearty dish. A special treat this week, Mike has made us a delicious wild boar sugo, which is a hearty tomato sauce with braised wild boar. It pairs perfectly with a handmade noodle made from borage, a healthy mediterranean herb. This dish only requires you cook the pasta, warm the sauce and fix the salad, and voila! A gourmet dinner in just minutes.

Monday December 2nd, 2013

Seared Chicken Breast with Rich Apple Glace, Potato Latkes & Sauteed Greens see more

In this dish, chicken breasts are dressed up with a decadent glace made from Mercier Orchard apples and Heritage Farm chopped chicken livers. On the side, greens are sauteed in balsamic vinegar and D and A Farms potatoes are baked into flavorful, crispy latkes with fresh sage.

Note: You will need an egg and red wine at home for this dish. If you aren't a liver fan, you can always leave the chicken liver out of this dish! 

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 pork chops from Adam Cox Farm rubbed with G&G's own blend of Cloudland coffee, warm spices & a touch of brown sugar. Serve alongside local garlic-sauteed greens & local sweet potatoes mashed with honey & just the right amount of spice!

Mushroom Stew Over Creamy Mascarpone Polenta see more

This stew will keep you warm and cozy as the days get colder. A mix of local mushrooms simmers in a savory broth then tops a creamy scoop of Riverview Farms polenta to make this hearty dish. While the total time on this dish is longer, there is plenty of time to sit back and relax with a glass of wine!

Monday November 25th, 2013

Winter Roasted Kale Salad with Chicken, Cauliflower, Chickpeas and Cous Cous see more

Darby Farms chicken breast gets seared to perfection and tops a delicious mix of roasted cauliflower and carrots, cous cous, sweet cherries and hearty kale. Finished with a delicious blackberry balsamic dressing and crisp roasted chickpeas, this salad is sure to delight!

Monday November 18th, 2013

Stuffed Acorn Squash with Cous Cous, Spinach & Feta see more

Loaded with comforting flavors, this dish is truly inspired by the season. Sweet acorn squash is stuffed with a hearty saute of chickpeas, spinach, cranberries and pecans. Finished with savory feta cheese, it will bring the Fall into your kitchen.

Pork Schnitzel with Brown Butter, Apple Sage Buttered Noodles & Roasted Broccoli see more

Juicy Riverview Farms pork chops get a crunchy coating and are topped with a sweet brown butter sauce. On the side, egg noodles from Storico Fresco are covered in a creamy apple and sage sauce and the season's freshest broccoli is roasted to perfection. 

*This dish requires 1 egg & a food processor or blender at home

Monday November 11th, 2013

Balsamic Rosemary Chicken with Sautéed Turnips and Braised Garlic Potatoes see more

Juicy Darby Farms chicken breasts are pan seared then finished in the oven and topped with a savory balsamic reduction. On the side, sweet haurkei turnips from D and A Farm are sautéed with their delicious greens. Creamy braised garlic potatoes round out this hearty meal.

Lamb Meatballs with Herbed Yogurt Sauce and Vegetable Pilaf see more

Sweet lamb meatballs from White Oaks Pasture get simmered in a minted green tea yogurt sauce. They are paired with a flavorful vegetable & barley pilaf, loaded with squash, turnips and onion.


Fish en Papillote with Persimmons, Herbs and Broccoli over Ginger Hazelnut Quinoa see more

Flakey white fish from Russo’s Seafood gets wrapped up with herbs, persimmons and broccoli and baked to perfection. On the side, quinoa gets dressed up with fresh ginger and sweet roasted hazelnuts. 

Monday November 4th, 2013

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.

Korean Beef over Jasmine Rice with a Kimchee Inspired Salad see more

Melt-in-your-mouth sirloin strips from Carlton Farm get a sweet and spicy Korean marinade, are seared to perfection and are served over fragrant jasmine rice in this fun dish. A quick and easy kimchee inspired salad, featuring fresh cabbage, carrots and red onions serve as a refreshing side. 

Sunchokes, Winter Squash & Sweet Potatoes over Handmade Pasta with a Tomato Cream Sauce see more

This vegetarian meal is a true highlight of the Fall harvest. Roasted sunchokes, winter squash and sweet potatoes lay over a bed of handmade pasta from Storico Fresco. All this goodness is topped with a spinach & tomato cream sauce and fresh chevre goat cheese.