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Choose Your Meals for Sunday Oct 28 or Monday Oct 29

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Blackened Chicken with red pepper coulis, creamed kale & dinner rolls [see more]

Our Take On A Classic

Chef Danielle Moore

Season Springer Mountain chicken breasts with a cumin, paprika & brown sugar rub. Top it with a mouthwatering roasted red pepper coulis with a hint of sherry for a dish so flavorful that you'll forget you cooked it at home! On the side, serve our favorite creamed kale with a hint of lemon along with The General Muir's fluffy dinner rolls.

Need at home: food processor or blender

Allergens: wheat, dairy

20 minutes active; 25 minutes total

to serve people Tom Kha Gai Chicken Soup with mushrooms, coconut milk & jasmine rice [see more]

It's Soup Weather!

Chef Danielle Moore

This lovely, Thai-inspired dish is sure to keep you warm on a chilly evening! Simmer tender chicken confit with fresh ginger, lemongrass & a squeeze of lime then combine with savory broth & creamy coconut milk. Add Crystal Organic Farm's sweet peppers, Orchard Valley cremini mushrooms & red curry flavors, then dish up a bowl of soup, top with jasmine rice tossed with fresh cilantro & green onion, & drizzle over chili oil for a little kick!

Allergens: fish sauce, soy

20 minutes active; 30 minutes total

to serve people Rosemary Pork Chops with maple-mustard sauce & cider-glazed roasted veggies [see more]

Fall Flavors

Chef Jaye Moore

Enjoy the colors of fall on a plate with this seasonal veggie medley of butternut squash, carrots, turnips & beets! Toss them with a tempting glaze of apple cider & vinegar with a touch of brown sugar & roast to sweet perfection. Rub Riverview Farms pork with rosemary & our own spice blend including cumin & coriander then pan-sear to juicy perfection. Simmer maple syrup, dijon & splash of lime juice for a delicious sauce to serve over pork and enjoy roasted veggies on the side.

Allergens: pork

25 minutes active; 40 minutes total

to serve people Buffalo Cauliflower in tacos with crunchy slaw & chipotle-lime crema [see more]

Taco Tuesday!

Chef Danielle Moore

Toss cauliflower florets in rice flour & a dash of paprika & bake into crispy morsels that you'll toss in an effortless homemade buffalo sauce. Stuff corn tortillas with your buffalo cauliflower, then make a quick slaw of kale ribbons, radish, shredded cabbage & red onions tossed in a cider vinaigrette to pile on top. Whip up a chipotle-spiced crema to drizzle over your tacos & garnish with fresh cilantro & lime wedges.

Allergens: dairy, egg (in mayo)

20 minutes active; 30 minutes total

to serve people Braised Brisket & Mushroom Orzo with goat cheese, thyme & dressed arugula [see more]

Family Favorite

Chef Marcy Braselton

This savory brisket has been slow-cooked from Pine Street Market so you simply braise with aromatics, tomato paste & beef stock for a flavor-packed meal. Sauté Orchard Valley button mushrooms and season with fresh thyme & parsley then fold into orzo along with CalyRoad Creamery's goat cheese. Whisk together a sherry vinegar & parmesan dressing then toss with Crystal Organic Farm's peppery arugula. Pile orzo onto plate, top with braised brisket & enjoy arugula on the side or even on top!

Allergens: dairy, wheat

20 minutes active; 35 minutes total

add on kits Spooky Spider Cakes with full moon frosting & pomegranate sanguine sauce [see more]

Chef Allison Vasquez

These spooky treats are so terrifyingly tasty that you'll be "goblin" them up! Decadent buttermilk chocolate cakes are layered with homemade vanilla-mascarpone frosting. Drizzle them with a ruby-red pomegranate syrup & top with a tiny tarantula. Go ahead, eat your heart out!


Makes 4 cakes

Allergens: wheat, dairy, egg

20 minutes active; 30 minutes total

add on kits Tabbouleh Quinoa Salad with labne, za'atar, herbs & drunken tomatoes [see more]

Chef Danielle Moore

Try this twist on tabbouleh for a refreshing lunch or side salad with dinner! Cook beautiful red quinoa while you prepare radish & Doux South's drunken tomatoes for the salad. Get the most out of those flavorful, briny tomatoes by whisking up a vinaigrette with reserved brine. Toss the quinoa, veggies, parsley, tarragon & mint in the vinaigrette. Schmear creamy labne, a yogurt-like spread, from Woodsman and Wife onto plate with a sprinkle of za'atar & top with the tabbouleh salad.


Serves 2-4

Allergens: onion, dairy

25 minutes active; 25 minutes total

add on kits Mummy Wrapped Dogs with pizza dough bandages & cheddar scream sauce [see more]

Chef Danielle Moore

Play with your food for Halloween with these frightful snacks that you'll love making as much as you'll love eating! Cut S&J's pizza dough into thin strips to mummify The Spotted Trotter's hot dogs, then press edible candy eyes into the dough to bring them to life! Bake them to golden perfection while you make a cheese sauce with creamy cheddar for dipping. Perfect for a halloween snack or spooky supper that the whole family will enjoy!


Makes 8 mummy dogs

Allergens: egg, dairy, wheat

15 minutes active; 25 minutes total

add on kits Dutch Baby Pancake with bourbon-pear caramel sauce & powdered sugar [see more]

Chef Robin Pridgen

Ooh baby, you'll love this easy-peasy, lemon-squeezy Dutch pancake! We make it a cinch for you to whip up the batter which you pour into a buttered up skillet. Stick it in the oven to bake 'til golden & puffy. Meanwhile, make a luscious caramel sauce with butter, brown sugar & cream, adding diced pears & bourbon, if desired. Drizzle your pancake hot out of the oven with the sauce & lightly dust with powdered sugar.


serves 4-6

Need at home: bourbon (optional)

Allergens: dairy, eggs, wheat

25 minutes active; 25 minutes total

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Become a G&G member by choosing every week or every other week to save $5 on every order. Membership* is free and flexible for your busy life: pause, cancel or change frequency 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.