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Choose Your Meals for Sunday Aug 23 or Monday Aug 24

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Blackened Trout with creamy remoulade, green beans & toasted brown rice [see more]

Cajun With A Twist

Chef Danielle Moore

This recipe packed with Cajun flavors is sure to please! Coat Carolina trout fillets with Sidney's Spices blackening spice blend, then pan-sear to lock in all that flavor. Deglaze your pan with a wedge of lemon & saute local green beans for a deliciously seasonal side. Serve everything over toasted brown rice brightened with lemon zest, then drizzle with a creamy homemade remoulade & a squeeze of charred lemon.

Allergens: fish, dairy, egg (in mayo), anchovies (in Worcestershire sauce)

20 minutes active; 30 minutes total

to serve people Lemon-Garlic Pork Chops with cherry tomato, okra, potato & corn succotash [see more]

One-Pan Wonder

Chef Torie Cox

This dish was huge hit in our test kitchen & as a bonus, it's a breeze to clean up! Marinate tender Adam Cox Farms pork chops in a homemade lemon-garlic dressing. Nestle them among a colorful array of our absolute favorite local summer veggies including sweet corn, local okra, cherry tomatoes & tender potatoes for a fun & easy roasted succotash. Finish it off with a toss in butter, parmesan & fresh parsley.

Allergens: pork, dairy (optional)

20 minutes active; 45 minutes total

to serve people Chicken Biryani with cucumber-yogurt sauce & crispy fried onions [see more]

Crowd Pleaser

Chef Torie Cox

Fill your kitchen with the enticing aroma of basmati rice cooked with warm spices including garam masala, cardamom & cinnamon. Simmer tender Naked Truth chicken breasts with golden raisins & local green beans. Add in a little kick of serrano pepper then cool your tongue with a generous drizzle of homemade cucumber-yogurt sauce. Fry thinly sliced onions for a crispy, craveable topping to take this dish to the next level, then finish with a sprinkle of cilantro & cashews.

Allergens: dairy, cashews

25 minutes active; 40 minutes total

to serve people Mediterranean Salmon Skewers with marinated tomatoes & feta tzatziki over couscous [see more]

Great on the Grill

Chef Danielle Moore

Try our light & summery take on souvlaki featuring skewered Blue Circle salmon roasted (or grilled!) to flaky perfection. Marinate red onions & juicy local tomatoes in red wine vinegar. Enjoy over a bed of pearled couscous topped with roasted red peppers, sliced cucumbers, kalamata olives & a drizzle of homemade tzatziki sauce with CalyRoad Creamery feta & fresh dill.

Allergens: fish, dairy, wheat

30 minutes active; 40 minutes total

to serve people Lemon Sage Pork Meatballs over spaghetti squash with tomato sauce & herbed fromage [see more]

G&G Classic

Chef Danielle Moore

If there's a veggie that's more fun to eat than spaghetti squash, then we haven't found it! Easily make your own guilt-free noodles out of beautifully tender spaghetti squash then serve with meatballs made from Riverview Farms ground pork with lemon zest & fresh sage. Bring it all together with a homemade Italian herbed tomato sauce with a splash of white wine, then top with a generous dollop of Rock House fromage blanc mixed with creamy ricotta, green onions & fresh thyme.

Need at home: white wine

Allergens: dairy, pork, wheat, egg

35 minutes active; 45 minutes total

to serve people Korean Beef Japchae Bowl with summer veggies, shiitake mushrooms & glass noodles [see more]

Shades of Summer

Chef Vivian Lee, Foodcation Forever

For an effortlessly satisfying weeknight meal, Chef Vivian of Foodcation Forever (check out her prepared goodies in our local market!) is sharing her version of japchae, a classic Korean dish packed with veggies. Saute local sweet peppers, eggplant & shiitakes from Ellijay Mushrooms in fragrant sesame oil. Pan-sear marinated Farmers & Fishermen bulgogi then toss with the veggies, glass noodles & wilted spinach, finishing with a salty-sweet sauce. Garnish with toasted sesame seeds & sliced green onions.

Allergens: soy (in tamari)

20 minutes active; 30 minutes total

to serve people Chili-Lime Chicken Taco Salad with charred avocado, corn, tomatoes & tortilla crisps [see more]

Flavor Fiesta

Chef Torie Cox

Bursting with flavor & summer's bounty, this hearty dinner salad is sure to leave you satisfied. Saute strips of Naked Truth chicken breast dusted with bold southwest seasoning. Char avocado halves & sweet corn to top a bed of local lettuce along with fresh tomatoes & your chicken. Drizzle everything with a bright, honey-sweetened lime vinaigrette then top with monterey jack cheese & homemade, chili-spiced corn tortilla crisps.

Allergens: dairy (optional)

30 minutes active; 30 minutes total

add on kits Watermelon & Cucumber Salad with chili-lime syrup, mint, cilantro, feta & roasted peanuts [see more]

Chef Robin Pridgen

This fun salad with its perfect balance of sweet & spicy flavors is gloriously refreshing on a summer day. Natural companions watermelon & cucumber are drizzled with a delightful syrup including lime, ginger & zippy sambal oelek. Toss it all together with crumbled feta, fresh mint, cilantro & a sprinkle of roasted peanuts & dazzle everyone at the table with this colorful dish!

 

Serves 2-4

Allergens: dairy (optional), peanuts (optional)

10 minutes active; 10 minutes total

add on kits Creamy Street Corn Dip with cilantro, jalapeno, tortilla chips & summer veggie crudites [see more]

Chef Torie Cox

This creamy dip inspired by Mexican esquites is the perfect appetizer for your summer cookout. Saute sweet Georgia corn off the cob then add jalapeno pepper, green onion, cilantro & a squeeze of lime. Stir in melty cream cheese, cotija & mayo. Scoop it into a bowl, sprinkle with smoky chili powder & serve with tortilla chips, slices of sweet peppers & radishes for dipping to your heart's content.

 

Serves 4-6

Allergens: dairy, egg (in mayo)

25 minutes active; 30 minutes total

add on kits Chocolate Pudding Pie with cocoa-pecan graham cracker crust & whipped cream [see more]

Chef Emily Golub, G&G Founder

This smooth, ultra-chocolaty pie is so easy to whip up & requires a mere 10 minutes of oven time, making it an ideal sweet treat during this sweltering heat. Whisk together a creamy stovetop pudding including fine dark chocolate, vanilla, Rock House milk, Rise 'N Shine Organic Farm eggs & just the right amount of sugar. Pour into a homemade graham cracker crust made with cocoa & crushed pecans then let set in the fridge. Enjoy chilled & topped with a heap of whipped cream.

 

Serves 6-8

Allergens: dairy, wheat, eggs, pecans

30 minutes active; 3 hours 30 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.