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Choose Your Meals for Sunday Jun 23 or Monday Jun 24

place your order by Thursday at midnight

atlanta organic dinner delivery

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

Flavor Fiesta

Chef Torie Cox

Love the burrito bowl concept but crave something homemade & healthier than what you get at the ubiquitous fast-casual spots? This veggie-packed recipe is just the ticket! 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 & 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 & peppery arugula salad [see more]

G&G Staff Favorite

Chef Torie Cox

Unpretentious, summery & comforting, this squash casserole is a real winner with the G&G team! Serve Springer Mountain chicken breasts seasoned with smoky blackening spice alongside a breadcrumb-dusted casserole made with local summer squash, Rise N Shine Farms egg & gooey cheddar cheese. On the side, enjoy a refreshing arugula salad lightly dressed in a balanced vinaigrette with a sprinkle of walnuts.

Allergens: egg, dairy, tree nuts, wheat (optional)

25 minutes active; 40 minutes total

to serve people Crispy Thai Beef & Green Beans with marinated cucumber salad over golden turmeric rice [see more]

Better Than Takeout!

Chef Danielle Moore

Sizzle Rock House Farm ground beef & verdant green beans with fragrant ginger & garlic, then build on these flavors to create an umami-rich sauce. Pile it atop jasmine rice tinted gold with turmeric & brightened with lime zest. Enjoy with refreshing slices of Watsonia Farms cucumber marinated in a sesame-ginger vinaigrette with a little kick of red pepper flakes, then garnish with green onion & cilantro.

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

25 minutes active; 25 minutes total

to serve people Lemon-Garlic Shrimp over Greek orzo with tomatoes, olives & herbed feta crumble [see more]

One Pan Wonder

Chef Robin Pridgen

You'll be amazed at how easy and hands off this Greek-inspired recipe is! Marinate sweet wild-caught shrimp with lemon & garlic while you sauté farm fresh tomatoes, garlic & briny kalamata olives. Stir in orzo & fresh oregano then bake it all to tender perfection. Complete your dish with a lemony herbed topping of Caly Road Creamery feta tossed with dill, parsley & green onion.

Allergens: shellfish, wheat, dairy,

25 minutes active; 35 minutes total

to serve people Chicken Tikka Masala with peppers, fresh cilantro, cucumber raita salad & naan [see more]

Naan-Stop Flavor Fusion

Chef Torie Cox

Our perfectly-spiced rendition of tikka masala is lightened up with yogurt instead of heavy cream, yet doesn't sacrifice flavor or creaminess. Add sautéed Springer Mountain chicken breasts & sweet peppers into a savory tomato-based sauce including Indian spices, cilantro & a swirl of yogurt. Cool off with a green salad with Watsonia Farms' cucumber tossed in a tangy cilantro-yogurt dressing. Enjoy along with warm, fluffy naan from Classic Pita to sop up that yummy sauce.

Allergens: dairy, wheat

25 minutes active; 30 minutes total

to serve people Revival's Glazed Pork Chops with summer squash, corn & tomato succotash [see more]

Be the Chef

Chef Nicole Edwards, Revival

This week, transform your kitchen into Revival, Kevin Gillespie's nod to the traditional Sunday dinner experience focusing on elevated, farm-fresh Southern cuisine. Try Chef Nicole's classic Southern summer dish featuring seared Riverview Farms pork chops basted with butter 'til tender. Whisk together a delectable honey & grainy mustard glaze to drizzle over your chops. Pair it with succotash made from sweet corn off the cob, juicy cherry tomatoes, local summer squash & butterbeans tossed with fresh herbs.

Allergens: pork

25 minutes active; 30 minutes total

to serve people Pan-Fried Crispy Tofu with soba noodles, mushrooms, edamame & miso carrot salad [see more]

Try Something New!

Chef Kip Hardy, RDN

Forget what you know about tofu as a health food; the way you dust it generously with cornstarch, salt & pepper then pan fry to achieve a crisp texture is totally satisfying & nutritious! Serve it over soba noodles in a flavor-packed sauce with Orchard Valley button mushrooms & edamame. Top with a crunchy radish & carrot salad marinated in miso, sesame oil & lime, then garnish with scallions & sesame seeds.

Allergens: soy, wheat

35 minutes active; 40 minutes total

add on kits Fluffy Blueberry Pancakes with buttermilk, maple-cream cheese glaze & candied pecans [see more]

Chef Allison Vasquez

Whip up the fluffiest batch of Instagram-worthy pancakes with this easy peasy recipe! Studded with Berry Good Farm blueberries, they're made with Rise N Shine Organic Farm eggs & Rock House Creamery buttermilk. Top with cinnamon-spiced, candied pecans & a generous drizzle of maple-cream cheese glaze. #Yum!

 

Serves 4

Allergens: dairy, eggs, nuts, wheat

20 minutes active; 30 minutes total

add on kits Peach & Avocado Guacamole with lime, cilantro, jalapeno & southern spiced tortilla chips [see more]

Chef Danielle Moore

We've made it easy for you to make this super fun dip that's perfect for sharing (or not)! Brush triangles of corn tortillas with Banner Butter's limited edition Red Pepper Mash butter, then bake for crispy, Southern-style chips with just the right amount of kick. Mix together creamy avocados, lime & cherry tomatoes to make your guac, then top with a tasty relish made with Watsonia Farm peaches & jalapeno.

 

Serves 4-6

Allergens: dairy (in butter)

15 minutes active; 25 minutes total

add on kits Peach & Pecan Hand Pies with homemade pie dough, spices & sparkly sugar topping [see more]

Chef Danielle Moore

We think nothing embodies summer in Georgia more than peach pie, and these adorably rustic, miniature versions are sure to be a new favorite! Sauté juicy peaches from Watsonia Farms with cinnamon & nutmeg, brown sugar & Georgia pecans 'til thick & syrupy. Roll out the easy-to-handle dough (a wine bottle will do if you don't own a rolling pin!), load up with your peach filling & crimp the edges with a fork for an effortless finish. Top with a dusting of sparkly sanding sugar then bake to flaky perfection.

 

Makes 6 hand pies

Allergens: dairy, wheat, pecans

35 minutes active; 1 hour total

add on kits Peach BBQ Shrimp Kebabs with mushrooms, summer squash & sweet peppers [see more]

Chef Danielle Moore

You don't need to work up a sweat to grill (or oven-bake) these fun, lip-smacking shrimp kebabs! Toss shrimp from Russo's Seafood, Watsonia peaches, local summer squash, Orchard valley button mushrooms, peppers & onions in a peachy, homemade BBQ sauce. Skewer & grill (or bake) then top with even more sauce, garnish with cilantro & enjoy with your favorite side dish (think rice, pasta salad or cornbread).

 

Makes 8-10 skewers

Allergens: shellfish, fish sauce (in Worcestershire)

30 minutes active; 40 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.