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Choose Your Meals for Sunday Mar 24 or Monday Mar 25

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Ancho-Lime Fish Tacos with kale-cabbage slaw & sweet potato wedges [see more]

Taco Tuesday

Chef Jaye Moore

Fish tacos are baaaaaack! Coat flaky, mild redfish fillets in Riverview Farms cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into corn tortillas alongside a refreshing & crisp kale-cabbage slaw that's tossed in a cool, creamy dressing made with vibrant cilantro. Top it all off with a bright squeeze lime, and enjoy chili-spice roasted sweet potato wedges on the side.

Allergens: dairy, fish, egg (in mayo)

20 minutes active; 30 minutes total

to serve people Balsamic Glazed Chicken with strawberry jalapeno salsa, basmati rice & pistachios [see more]

Emily's Pick

Chef Jaye Moore

Our founder Emily loves to celebrate the return of spring with this savory dish featuring some of the season's first strawberries! Tender Springer Mountain chicken breasts are smothered with a balsamic glaze with fresh thyme & topped with a salsa made from fresh strawberries, scallions & jalapeño peppers. Serve it all over fluffy cardamom-scented yellow rice & garnish with pistachios.

Allergens: pistachios

25 minutes active; 25 minutes total

to serve people Stir Fry Cashew Chicken with mushrooms & umami sauce over jasmine rice [see more]

Better Than Takeout!

Chef Ryanne Rothenberg

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

Allergens: fish sauce, shellfish & wheat (in oyster sauce), soy, cashews

20 minutes active; 25 minutes total

to serve people Brisket Tamale Pie with black beans, Zocalo salsa & homemade cornbread crust [see more]

Crowd Pleaser

Chef Robin Pridgen

The hardest part of this one-pan wonder is waiting for it to bake! Sauté together a hearty filling with Pine Street Market's brisket, mild spices, black beans, diced tomatoes, sweet peppers & local greens, then pour over a tender cornbread batter made with Rock House Creamery's buttermilk. Bake until golden, then top if off with Zocalo salsa roja, a dollop of sour cream & a sprinkle of fresh cilantro.

Allergens: wheat, dairy, egg

15 minutes active; 45 minutes total

to serve people Pecan Crusted Chicken with broccoli pesto farro & crumbled goat cheese [see more]

Family Favorite

Chef Kip Hardy, RDN

Coat Springer Mountain chicken breasts with pecans & panko breadcrumbs that turns golden & crispy in the oven. Roast broccoli along with it, then blend with parmesan, garlic, lemon & a splash of cream for a fun spin on pesto. Stir a portion into tender farro & lay sliced chicken on top, dotting with Caly Road Creamery goat cheese & remaining pesto. Enjoy roasted broccoli florets on the side.

Need at home: food processor or blender

Allergens: dairy, wheat, pecans

20 minutes active; 30 minutes total

to serve people White Bull's Shrimp Fettuccine with English peas, bacon, asparagus & mint [see more]

Be the Chef

Chef Pat Pascarella

This week, transform your kitchen into Decatur’s newest Farm to Table gem, The White Bull, with this extra special recipe from Chef Pat, featuring his homemade fettuccine pasta, made with flour milled in-house! Crisp up Pine Street Market's bacon, then sear shrimp from Russo's Seafood in the same pan to lock in that bacon-y goodness. Toss it all with verdant peas & asparagus sautéed with aromatics & fresh mint for a simply elegant dish.

Allergens: wheat, pork, shellfish, egg (in pasta)

25 minutes active; 35 minutes total

to serve people Pork Fried Cauliflower Rice with teriyaki sauce, carrot-ginger salad & peanuts [see more]

G&G Staff Favorite

Chef Torie Cox

The G&G team loves this healthier spin on fried rice that couldn't be more veggie-packed! Riced cauliflower forms the base for tossing with Pine Street Market's smoky pulled pork, carrots & peas seasoned with Asian flavors. Finish it off with a drizzle of full-flavored teriyaki sauce. On the side, enjoy delicate local lettuce dressed with a ginger-carrot vinaigrette and topped with crunchy roasted peanuts. 

Need at home: food processor or blender

Allergens: pork, peanuts, soy, eggs

20 minutes active; 25 minutes total

add on kits Strawberry Shortcakes with lavender sugar, balsamic & whipped mascarpone cream [see more]

Chef Allison Vasquez

These bake-at-home strawberry shortcakes are the perfect way to kick off strawberry season! Bake two lavender-sugar dusted shortcakes, then fill them with a delicious cascade of lightly sweetened strawberries tossed with balsamic vinegar with a hint of lavender. Top it all of with a dollop of mascarpone cream!


Serves 4

Allergens: wheat, dairy

10 minutes active; 25 minutes total

add on kits Goat Cheese Egg Cups over dressed arugula with prosciutto & sweet potato [see more]

Chef Jaye Moore

These cute egg cups atop a fresh arugula salad make an easy & delightful meal! Whisk eggs together with fresh tarragon, parsley & chives then crumble in Caly Road Creamery goat cheese & bake in muffin tins. Toss arugula in a sherry vinaigrette & top with Spotted Trotter's prosciutto & crisp, sautéed sweet potatoes.


Serves 2-3

Allergens: eggs, dairy, pork

20 minutes active; 30 minutes total

add on kits Southwestern Cobb Salad with avocado green goddess dressing, bacon & sweet potato [see more]

Chef Danielle Moore

This colorful & flavor-packed salad has all the makings of a healthy & quick lunch or light dinner! Top crisp local lettuce with Southwestern-spiced roasted sweet potatoes, black beans, crumbled Pine Street Market bacon & fresh cilantro. Whip up a creamy, dreamy dressing featuring avocado, cilantro, lime & sour cream to drizzle over your salad, then garnish with crunchy homemade corn tortilla crisps.


Serves 2-4

Allergens: pork, dairy, fish sauce

20 minutes active; 25 minutes total

add on kits Oven-Fried Popcorn Shrimp with creamy lime dipping sauce & broccoli-carrot slaw [see more]

Chef Danielle Moore

We love eating this addicting, oven-baked popcorn shrimp recipe as a shareable appetizer or as part of family-style dinner! Juicy Russo's Seafood shrimp are dredged in a panko & parmesan coating then baked 'til golden & crispy. Accompany shrimp with a crunchy slaw of shredded broccoli, carrots & red onions studded with sweet currants & sliced almonds. Serve with a cool, creamy cumin-lime dipping sauce! 


Serves 4-6

Allergens: shellfish, wheat, dairy, egg, almonds

20 minutes active; 25 minutes total

add on kits Buttermilk Flatbreads with whipped feta cheese dip & homemade dukkah [see more]

Chef Robin Pridgen

If you thought making bread was too much time & work, think again! These naan-style flatbreads, enhanced with buttermilk, are cooked on the stove for an easy & crowd-pleasing appetizer or snack. Tear & dip your bread into a tangy & smooth cheese spread made with Caly Road Creamery feta. Finish off with a sprinkle of our take on dukkah, an Egyptian spice blend featuring nuts, whole spices, sesame seeds & a pinch of sugar.


Serves 4-6

Need at home: food processor or blender

Allergens: wheat, dairy, tree nuts

35 minutes active; 45 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.