login shopping cart

Your cart is empty

Add groceries

Ordering is as easy as 1, 2, 3:

Choose your meal kits
Choose your local groceries
Enter your info

Choose Your Meals for Sunday Jun 7 or Monday Jun 8

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Peach-Glazed Sticky Chicken with kohlrabi-blueberry salad & toasted orzo [see more]

Crowd Pleaser

Chef Torie Cox

Prepare to be wowed by the ease of this delightful meal! Sauté Naked Truth chicken breasts & coat in a mouthwatering glaze made with Watsonia Farms peach butter. Serve your chicken over a bed of tender toasted orzo brightened up with lemon zest. On the side, enjoy a refreshing, summery salad with crunchy kohlrabi from Rise 'N Shine, sunflower seeds, fresh tarragon & an unexpected pop of Miles Berry Farm blueberries, all tossed in a light & creamy dressing. 

Allergens: wheat, egg (in mayo)

20 minutes active; 25 minutes total

to serve people Pulled Pork Burrito Bowl with fresh peach salsa, kale & cilantro-lime rice [see more]

Flavor Fiesta

Chef Torie Cox

Recreate the ever-popular burrito bowl concept in the comfort of your own kitchen with our easy, veggie-packed version. Layer a bed of dressed local greens & zesty cilantro rice with seasoned Pine Street Market pulled pork, black beans & a fun salsa made with Watsonia Farm peaches & a kick of fresh jalapeno. Top off your bowl with slices of creamy avocado & crumbled queso fresco.

Allergens: pork, dairy (optional)

25 minutes active; 30 minutes total

to serve people Blackened Chicken with cheesy squash casserole & honey-dijon dressed salad [see more]

Family Favorite

Chef Torie Cox

Unpretentious, summery & comforting, this squash casserole recipe is sure to be requested again! Serve Naked Truth chicken breasts seasoned with smoky blackening spice alongside a breadcrumb-dusted casserole made with summer squash, BDA Farms egg & gooey cheddar cheese. On the side, enjoy a refreshing salad of local lettuce lightly dressed in a balanced vinaigrette.

Allergens: egg, dairy, wheat (optional)

25 minutes active; 40 minutes total

to serve people Chimichurri Shrimp with queso fresco potatoes, zucchini & toasted pepitas [see more]

Try Something New

Chef Emily Golub, G&G Founder

This simply refreshing, low-effort meal will allow you to fully indulge in a lazy warm day. Saute shrimp from Farmers & Fishermen along with local zucchini. Roast potatoes & local radishes to perfection in the oven, then crumble mild queso fresco & toss them together. Drizzle with a verdant homemade mint & parsley chimichurri then garnish with toasted pepitas.

Need at home: food processor or blender (optional)

Allergens: shellfish, dairy (optional)

15 minutes active; 30 minutes total

to serve people Italian Sausage & Pesto Pasta with summer squash, tomatoes & almond-parsley pesto [see more]

Pasta Perfection

Chef Nick Melvin

This easy dinner featuring a uniquely delicious homemade pesto & Pasta Mami's mini shells is certain to sate your pasta cravings. Combine almonds, verdant parsley, garlic & plenty of parmesan with olive oil to form a bright pesto. Brown Riverview Farms Italian sausage then saute tender local summer squash in the same pan for maximum flavor. Toss it all together with your pesto, diced fresh tomato & al dente pasta.

Need at home: food processor or blender

Allergens: pork, wheat, dairy, almonds

25 minutes active; 30 minutes total

to serve people Feta Lamb Burgers with pickled red onion & roasted tomato Greek salad [see more]

Mouthwatering Mediterranean

Chef Jaye Moore

Hearty & juicy, these burgers really hit the spot on a warm summer evening. Form patties with Rock House Farm ground lamb spiced with a blend including smoky cumin & coriander. Pan sear to your liking then lay on warmed TGM buns, topping with slices of Caly Road feta cheese & Doux South pickled onion. Enjoy a Greek salad with local lettuce, kalamata olives & luscious roasted tomatoes on the side.

Allergens: wheat, dairy, egg (in mayo & buns)

25 minutes active; 25 minutes total

to serve people Sesame-Crusted Seared Tuna with rice salad, snap peas & Vietnamese peach relish [see more]

Emily's Pick

Chef Nick Melvin

The exciting fusion of flavors packed into this recipe established it as a new favorite with the G&G staff! Cover Blue Circle tuna steaks with sesame seeds then pan sear for a nutty golden crust. Top with a zippy peach relish including spicy serrano pepper, mint & fresh lime. Drizzle with savory ginger-soy dressing & enjoy alongside a refreshing, tart & sweet rice salad with crisp snap peas.

Allergens: fish, soy (in tamari), egg

25 minutes active; 25 minutes total

add on kits Sticky Korean BBQ Spare Ribs with spicy gochujang glaze, green onion & sesame seeds [see more]

Chef Danielle Moore

Smother spare ribs from Pine Street Market with a finger-lickin' good homemade Korean BBQ sauce that's bursting with the flavors of spicy gochujang, bright lime & a touch of sweetness. Sit back & relax while it cooks low & slow in the oven or on your grill. Baste with more sauce & fire up the heat at the end for a nice char, then garnish with sliced green onion & sesame seeds, serving extra sauce on the side. 


Full rack, serves 2-3

Allergens: soy, pork

20 minutes active; 2 hours total

add on kits Rainbow Veggie Summer Rolls with avocado, cucumber, basil & peanut dipping sauce [see more]

Chef Emily Golub, G&G Founder

Brighten up your day with these healthy & colorful fresh veggie rolls that couldn't be easier! Nestle thin vermicelli noodles & basil along with a melange of veggies including sliced bell pepper, cucumbers, carrots & avocado in a rice wrapper then roll up into a neat package. Dip with abandon into a creamy peanut sauce with fresh ginger, sriracha, lime & a kiss of honey.


Makes 6-8 rolls

Allergens: peanuts, soy (in tamari)

25 minutes active; 25 minutes total

add on kits Avocado & Shrimp Ceviche with peaches, tomatoes & tortilla chips [see more]

Chef Emily Golub, G&G Founder

Adorn your table with a splash of color & whip up this ultra-refreshing, effortless ceviche as an appetizer or part of a light summer meal. Toss poached Blue Circle shrimp in a lime dressing along with diced fresh tomatoes, juicy Watsonia peaches, jalapeno & creamy avocado. Garnish with cilantro & serve with tortilla chips for scooping to your heart's content.


Serves 2-4

Allergens: shellfish

15 minutes active; 20 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.