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Choose Your Meals for Sunday Jul 28 or Monday Jul 29

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Barbecue Baked Chicken with smoky pan-roasted okra & homemade cheddar biscuits [see more]

Southern Summer Classic

Chef Emily Golub, G&G Founder

Get all of that great, summery barbecue flavor without having to pull out the grill! Springer Mountain chicken breasts are smothered in a homemade barbecue sauce that's made with a hint of spice and a touch of brown sugar. Saute Rodgers Greens & Roots okra with a smoky spice blend, then finish with a squeeze of lemon. Fair warning, you won't be able to resist these fluffy, cheddar drop biscuits!

Allergens: wheat, dairy

20 minutes active; 40 minutes total

to serve people Garlic-Herb Sirloin Steak over fluffy couscous with tomatoes & Moroccan spices [see more]

G&G Staff Favorite

Chef Danielle Moore

Find out why this is one of the G&G staff's all-time favorite meals! Generously drizzle pan-seared Rock House Farm sirloin steaks with an herbaceous sauce full of garlic, scallions, mint, oregano & parsley. Serve alongside Moroccan-inspired couscous delicately spiced with cumin, smoked paprika & a hint of cinnamon, then tossed with sauteed carrots & farm fresh tomatoes.

Need at home: food processor or blender

Allergens: wheat

20 minutes active; 25 minutes total

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 Global Growers 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), fish sauce (in Worcestershire sauce)

20 minutes active; 30 minutes total

to serve people Chicken Satay Skewers with peanut sauce, peppers & cucumber-coconut rice salad [see more]

Family Favorite

Chef Danielle Moore

You'll feel like you're on vacation with this fun, summery recipe featuring Springer Mountain chicken breasts infused with a curried coconut milk & lime marinade then threaded onto skewers. Bake them to perfection & dip in an irresistable, homemade peanut sauce. Enjoy over fluffy coconut jasmine rice tossed with fresh cucumber & Crystal Organic Farm sweet peppers, finishing off with a sprinkle of refreshing mint & cilantro.

Allergens: peanuts, soy (in tamari), fish sauce

25 minutes active; 30 minutes total

to serve people Chorizo Linguine Carbonara with mushrooms, spinach, poached egg & parmesan [see more]

Italian Comfort Food

Chef Jaye Moore

Change up your pasta routine with this fast & flavor-packed dish. Saute Riverview Farm's well-spiced chorizo & Orchard Valley button mushrooms to perfection. Toss al dente linguine with spinach & a creamy sauce with plenty of parmesan. Crown your bed of pasta with a soft poached egg from Rise 'N Shine Organic Farm, letting the yolk mingle with the parmesan for an effortless twist on classic carbonara.

Allergens: pork, wheat, egg, dairy

25 minutes active; 30 minutes total

to serve people Herb Pesto Shrimp Over Orzo with citrusy sumac spice blend, tomato & summer squash [see more]

Make Your Own Pesto!

Chef Torie Cox

Season wild-caught shrimp from Sea to Table with a special blend of bright, citrusy sumac & spices, then pan-sear. Serve your shrimp over al dente orzo tossed with sauteed local summer squash & juicy tomatoes. Top it all off with a delightful, herbaceous cilantro-almond pesto & garnish with charred lemon slices.

Need at home: food processor or blender

Allergens: shellfish, wheat, almonds

20 minutes active; 25 minutes total

to serve people Tex-Mex Skillet Chicken with street corn, potatoes & green bean salsa fresca [see more]

Flavor Fiesta!

Chef Torie Cox

Saute well-spiced, smoky Pine Street Market pulled chicken with a splash of lime. Top it off with a creative twist on salsa fresca (sans tomatoes!) made with crisp green beans & fresh jalapeno. Char sweet corn on the cob & smother it with an creamy spread of cotija cheese & sour cream, finishing with a sprinkle of chili powder. Serve up roasted potatoes dusted with Sidney's Spices southwest seasoning on the side.

Allergens: egg (in mayo), dairy

25 minutes active; 30 minutes total

add on kits Veggie Spring Rolls with avocado, cucumber & chili-lime dipping sauce [see more]

Chef Nick Melvin

Easily make your own spring rolls! These refreshing, veggie-packed mouthfuls are just the ticket for beating the rising heat index. Tender rice paper lovingly wraps around vermicelli rice noodles, thinly sliced bell pepper, gorgeous avocado, strips of cucumber, crisp bean sprouts & cilantro sprigs. Dip them in a tangy & sweet homemade chili-lime sauce.

 

Makes 6 rolls

Allergens: fish sauce

25 minutes active; 25 minutes total

add on kits Cacao-Coconut Smoothie Bowl with berries, banana, granola, toasted coconut & edible flowers [see more]

Chef Danielle Moore

Feed your eyes as well as your stomach with this gorgeous & healthy smoothie bowl that's the perfect start on a hot day. Blend together creamy coconut milk, banana & antioxidant-rich cacao. Top with a quick blueberry compote lightly sweetened with maple syrup, toasted coconut flakes, hemp hearts & vanilla-almond granola. Garnish with delicate edible flowers & sliced strawberries!

 

Serves 2

Need at home: food processor or blender

Allergens: almonds

15 minutes active; 15 minutes total

add on kits Heirloom Tomato Pie with cheddar & homemade herbed biscuit crust [see more]

Chef Torie Cox

This savory pie bursting with local tomatoes is simply the epitome of summer! Our kit makes it easy for you to whip up your own herbed biscuit crust with Rock House Farm buttermilk, press it into your favorite pie plate, then layer with colorful tomatoes & a creamy spread packed with shredded cheddar cheese. Bake to golden brown deliciousness & enjoy for a satisfying lunch or dinner; it pairs perfectly with a refreshing side salad (pick up some lettuce & crisp cucumber from our local market)! 

 

Serves 4-6

Allergens: dairy, wheat, egg (in mayo)

20 minutes active; 45 minutes total

add on kits Brown Sugar Roasted Peaches with whipped thyme ricotta, honey & pistachios [see more]

Chef Danielle Moore

Indulge your sweet tooth without guilt with this elegant recipe that's so simple to make, you can transition from dinner to dessert in no time. Top juicy Watsonia peaches with brown sugar & a sprig of fragrant rosemary then roast to tender, browned perfection. Whip together Woodsman & Wife's creamy ricotta with fresh thyme to dollop on top, then finish with a generous drizzle of Sweetwater Creek honey & toasted pistachios.

 

Serves 3-4

Allergens: dairy, pistachios

10 minutes active; 25 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.