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Choose Your Meals for Sunday Dec 12 or Monday Dec 13

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Cilantro-Lime Chicken Fajitas with black beans, sweet peppers & oven-fried avocado [see more]

Flavor Fiesta

Chef Danielle Moore

These fun fajitas are sure to be a hit! Thinly slice Naked Truth breasts & coat in in a smoky sauce including ancho chili, cumin, cilantro & lime. Dip avocado slices in egg & panko breadcrumbs then bake to crispy goodness. Fill soft flour tortillas with sauteed chicken, black beans & a mix of sliced sweet peppers & onion. Top your fajitas with "fried" avocados & mild red salsa from Zocalo.

Allergens: wheat, egg

30 minutes active; 35 minutes total

to serve people Beef Stroganoff with porcini creme, mushrooms & root veggie rice pilaf [see more]

Comfort Food with a Twist

Chef Nick Melvin

This elevated take on homey beef stroganoff earned high praise from the G&G staff in our test kitchen. Pan-sear Niman Ranch beef tenderloin pieces along with button mushrooms from Orchard Valley. Deglaze with a splash of white wine then create a silky sauce with creme fraiche, savory porcini powder & dijon. Serve over rice pilaf cooked with sweet baby turnips & garnish with fresh tarragon & chives.

Need at home: white wine

Allergens: dairy

25 minutes active; 35 minutes total

to serve people Green Curry Shrimp over rice with greens, radish, thai basil & green onion [see more]

Curry in a Hurry

Chef Torie Cox

Fill your kitchen with the cozy aroma of this veggie-packed curry featuring shrimp from Sea Pearl Seafood. Saute tender Asian greens & crisp bamboo shoots with spicy green curry & aromatics, then simmer with shrimp in a coconut milk broth. Spoon your curry over fluffy rice & top with radish slices. Garnish with fragrant Thai basil & lime wedges.

Allergens: shrimp (also in curry paste), fish sauce

20 minutes active; 25 minutes total

to serve people Korean Pork Burgers with marinated brussels sprouts, TGM buns & kimchi mayo [see more]

Back by Popular Demand

Chef Nick Melvin

These fun burgers are certainly worthy of dusting off your grill (or simply pan-sear on the stove). "Best meal ever" according to our home chefs! Make juicy patties out of Adam Cox ground pork mixed with gochujang chili paste, ginger & a hint of toasted sesame oil. Place on soft TGM buns spread with mayo jazzed up with Simply Kimchi's napa kimchi. Add crunch with a salad of shaved brussels sprouts, carrots & cilantro in a sweet & salty marinade.

Allergens: pork, egg (in mayo & buns), soy (in soy sauce), wheat (in buns & soy sauce)

25 minutes active; 30 minutes total

to serve people Cauliflower & Pancetta Pasta with wilted kale, pecorino & pistachio gremolata [see more]

Easy & Elegant

Chef Robin Pridgen

Break out of your everyday pasta rut with this standout dish featuring Pine Street Market's pancetta & Pasta Mami's fresh penne. Saute diced pancetta with sliced red onion then simmer in white wine until the flavors are concentrated. Toss it all with al dente rigatoni along with roasted cauliflower, Tucker Farms' kale, pecorino cheese & a squeeze of lemon. Top with a zesty gremolata including pistachios & fresh parsley.

Need at home: white wine

Allergens: wheat, egg (in pasta) pork, pistachios, dairy

25 minutes active; 35 minutes total

to serve people Creamy Garlic Chicken with crispy mustard roasted brussels sprouts over orzo [see more]

G&G Staff Favorite

Chef Robin Pridgen

Find out why this effortless, flavor-packed recipe got rave reviews in our test kitchen! Coat pan-seared Naked Truth chicken breasts in a silky cream sauce including smashed garlic cloves & fresh rosemary. Serve over a bed of al dente orzo & enjoy with crispy roasted brussels sprouts tossed with Doux South's Creole mustard.

Need at home: white wine (optional)

Allergens: wheat, dairy

35 minutes active; 45 minutes total

to serve people Persimmon Salmon with seared broccoli & wild rice pilaf [see more]

Try Something New!

Chef Torie Cox

Don't let persimmon season pass you by without making this standout recipe! Top crispy-skinned Blue Circle salmon fillets with a bright & refreshing persimmon salsa including celery, green onion, parsley & lemon zest. Serve over a bed of nutty wild rice with toasted almonds & pan-seared broccoli florets on the side.

Allergens: fish, almonds

25 minutes active; 50 minutes total

add on kits Gingerbread Cookies with holiday spices & decorative white icing [see more]

Chef Danielle Moore

Welcome holiday cheer into your kitchen with these adorable, generously-spiced gingerbread cookies. Whip up a traditional dough with ginger, cinnamon, allspice & molasses, then simply roll it & cut out miniature gingerbread men. Bake until just chewy or crunchy as you like, then pipe on your desired adornments with icing from Heavenly Cakes & enjoy!

 

Makes 2-3 dozen cookies, includes cookie cutter & piping bag

Need at home: hand or stand mixer

Allergens: egg, wheat, dairy, almond milk (in icing)

30 minutes active; 50 minutes total

add on kits Root Vegetable Tian with tomme, parmesan & fresh thyme [see more]

Chef Robin Pridgen

This festive, impressive-looking dish is sure to be a new holiday classic at your table! Toss thin slices of multi-colored potatoes & parsnips with shredded tomme from Rock House Creamery, parmesan & thyme. Artfully arrange the sliced veggies in a casserole dish, then bake to browned, fragrant goodness.

 

Serves 6

Need at home: mandoline (optional)

Allergens: dairy

25 minutes active; 1 hour 20 minutes total

add on kits Buche de Noel with woodland mushrooms, snowy branches & berries [see more]

Chef Robin Pridgen

Everyone will be oohing & ahhing over this classically elegant & delicious holiday dessert--they'll never guess how easy it was! Bake a thin, rich chocolate sheet cake, then roll it up, jelly roll style. Once cooled, gently spread the cake with a vanilla whipped cream filling. Fashion your cake into a log with chocolate sour cream frosting, then garnish with white chocolate mushrooms, sugared cranberries & rosemary branches.

Need at home: hand mixer

Allergens: dairy, wheat, egg

50 minutes active; 1 hour 20 minutes total

add on kits Crab & Gruyere Dip with chives, lemon & toasted baguette crisps [see more]

Chef Robin Pridgen

Bring cheer to your table with this decadent appetizer! Fold lump crab from Kathleen's Catch with a luxurious mixture including creme fraiche, mascarpone & cream cheese. Brighten the mixture with lemon & Old Bay seasoning & top with shredded gruyere, then bake to bubbly goodness. Garnish hot dip with a sprinkle of chives & lemon wedges then serve with toasted slices of TGM Bread mini baguette 

 

Serves 4-6

Allergens: shellfish, fish sauce (Worcestershire), dairy, wheat

15 minutes active; 25 minutes total

add on kits Duck Breast with red wine cranberry reduction & dressed frisee [see more]

Chef Robin Pridgen

Create this effortlessly elegant meat course to go with a festive meal. Gently sear succulent duck breasts from Farmers & Fishermen then finish to perfection in the oven. Whip up an elegant red wine pan sauce with plump dried cranberries & a hint of brown sugar. Finish with a swirl of butter, then spoon over sliced duck breasts. Garnish with frisee & thin slices of radish dressed in a punchy Dijon vinaigrette.

 

2 x 12 oz duck breasts, serves 2-4

Need at home: red wine

Allergens: none

20 minutes active; 40 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.

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