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Choose Your Meals for Sunday Oct 31 or Monday Nov 1

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Bistro Steak & Red Wine Sauce with rosemary potatoes & cherry-pecan kale salad [see more]

Perfect for Date Night

Chef Danielle Moore

You're sure to love this elegant recipe with timeless bistro flavors. Drizzle pan-seared Niman Ranch sirloin steaks with a mouthwatering red wine reduction including punchy dijon mustard. Roast tender red potatoes & local hakurei turnips with fragrant sprigs of rosemary. On the side, enjoy a robust salad of kale, toasted pecans & tart dried cherries tossed in a balsamic vinaigrette.

Need at home: red wine

Allergens: fish (in Worcestershire sauce), pecans

25 minutes active; 35 minutes total

to serve people Pork & Butternut Enchiladas with cilantro sour cream sauce & Zocalo's pico de gallo [see more]

Flavor Fiesta!

Chef Robin Pridgen

These veggie-packed enchiladas are sure to become a cold weather weeknight favorite! Saute peppers & diced butternut squash spiced with smoky cumin then stuff into flour tortillas along with Pine Street Market's tender pulled pork. Smother them with a mouthwatering cilantro sour cream sauce, sprinkle with shredded Chihuahua cheese & bake until browned & bubbly. Top it all off with a scoop of Zocalo's mild pico de gallo.

Allergens: pork, wheat, dairy

20 minutes active; 30 minutes total

to serve people Rosemary Brisket & Delicata with ginger-roasted apple over toasted brown rice & chard [see more]

Fall Flavors

Chef Danielle Moore

Take it easy with this belly-warming dinner that tastes like it took all day to make! Slow-cooked, pulled brisket from our friends at Pine Street Market is braised with balsamic vinegar, fragrant rosemary & aromatics. Roast ultra-tender delicata squash & BJ Reece Orchards apples with a kick of fresh ginger. Serve it all over a bed of nutty, toasted brown rice tossed with wilted local swiss chard. 

Allergens: none

20 minutes active; 30 minutes total

to serve people Mushroom Cream Chicken with sweet potato mash & roasted pecan broccoli [see more]

Family Favorite

Chef Torie Cox

Pan-sear Springer Mountain chicken breasts seasoned with fresh thyme & rosemary, then top with a luscious sauce with cremini mushrooms from Orchard Valley, parmesan & cream. Mash local sweet potatoes with a bit of butter for a crowd-pleasing & easy side. Roast broccoli with pecans then toss with parmesan & bright lemon to round out this cozy meal.

Allergens: dairy, pecans

25 minutes active; 35 minutes total

to serve people Miso Salmon & Okonomiyaki with brussels sprouts, togarashi & sesame-dressed greens [see more]

Try Something New!

Chef Torie Cox

Try something fun & new with our version of okonomiyaki, or Japanese savory pancakes. We swap out the traditional cabbage for shredded brussels sprouts that are mixed into a rice flour batter with a little kick of chili powder. Cook 'til golden brown then garnish with green onions & drizzle with an umami-packed sauce. Bake Blue Circle salmon brushed with a miso glaze & enjoy alongside a mixed green salad lightly dressed with a sesame vinaigrette. 

Allergens: fish, fish sauce (in worcestershire), egg, soy (in tamari)

30 minutes active; 30 minutes total

to serve people Persimmon Harissa Chicken with brussels sprouts, sweet potatoes & ras el hanout [see more]

Persimmon Season!

Chef Torie Cox

This meal full of exciting fall flavors is one of our recipe testers' favorites! Roast brussels sprouts & sweet potatoes in the oven alongside Naked Truth chicken breasts seasoned with ras el hanout, a vibrant Moroccan blend of top shelf spices. Generously drizzle everything with a balanced sauce made of sweet & delicate persimmons, spicy harissa, lemon & a touch of honey.

Need at home: food processor or blender

Allergens: none

25 minutes active; 30 minutes total

to serve people Indian Spiced Chicken with creamy tomato sauce & spinach over basmati rice [see more]

Emily's Pick

Chef Nick Melvin

This Indian takeout-inspired recipe is filled to the brim with spices to warm you through & through. Simmer cubed Naked Truth chicken breasts in a flavorful tomato sauce including warm spices, aromatics & a little kick of jalapeno. Wilt a heap of tender spinach into the sauce then finish with a swirl of cream. Serve over a bed of fragrant basmati rice.

Allergens: dairy

20 minutes active; 35 minutes total

add on kits Sausage & Gruyere Stuffed Pumpkin with cheddar, greens, herbs & TGM baguette [see more]

Chef Emily Golub, G&G Founder

Oh my gourd, you'll love celebrating fall with this stuffed pumpkin that's as impressive on your table as it is delicious to eat! Brown Pine Street Market spicy Italian sausage then combine with wilted kale. Toss bite-sized pieces of TGM Bread mini baguette with thyme & plenty of gruyere & cheddar cheese. Pack it all into a hollowed-out local pumpkin, drizzle over with nutmeg-spiced cream, replace the pumpkin top then bake to perfection. Scoop out the pumpkin & fillings or cut wedges to serve.

 

Serves 4-6

Allergens: wheat, pork, dairy

25 minutes active; 2 hours total

add on kits Graveyard Coffin Cake with chocolate dirt frosting & haunting white chocolate ghosts [see more]

Chef Robin Pridgen

We make it easy for you to craft an exciting, spook-tacular dessert to get into the Halloween spirit! Bake a decadent buttermilk chocolate loaf cake then trim it into a coffin shape. Spread a quick dark chocolate sour cream frosting onto your cake then decorate with eerie ghosts made from melted white chocolate.

 

Serves 8-10

Need at home: hand mixer

Allergens: dairy, wheat, eggs

1 hour active; 2 hours total

add on kits Super Spooky Bread Snakes & mummy's marinara, petrifying pesto & vampire-repelling dip [see more]

Chef Robin Pridgen

Do you shriek at the sight of snakes? Don't worry, you'll change your tune once you take a bite out of one of these tantalizing breadsticks! Make your "snakes" out of twists of parmesan-dusted puff pastry with capers for eyes & strips of roasted red pepper for slithery tongues. Serve with a trio of terrifying dips: Frik & Frak pizza sauce (a.k.a. mummy's marinara), vampire-repelling lemon ricotta dip with garlic, and petrifyingly delicious basil pesto.

 

Makes 20 snake breadsticks

Allergens: wheat, dairy

30 minutes active; 40 minutes total

add on kits Fall Frisee & Pear Salad with arugula, goat cheese & sherry vinaigrette [see more]

Chef Robin Pridgen

This elegant & delightfully easy salad featuring some of our fall favorites deserves a place at the center of your table. Toss together curly frisee, arugula & endive for the base of your salad. Top with thin slices of sweet red pears, toasted hazelnuts & crumbled CalyRoad goat cheese, then drizzle it all with a piquant sherry vinaigrette made with hazelnut oil.

 

Serves 4-6

Allergens: dairy, hazelnuts

15 minutes active; 15 minutes total


Choose Your Frequency

Become a G&G member by choosing every week and save $5 on every order. Memberships are free & flexible, just log in weekly & pick your dinners. Order any number you’d like each week - no fixed meal plans & no minimums. Skip any week, any time and use our calendar to plan ahead. Memberships* can be cancelled at any time.

Cook with G&G:

* As a member, you'll be enrolled in auto billing. Simply cancel before Thursday at midnight to skip being charged for the week.