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Choose Your Meals for Sunday Oct 20 or Monday Oct 21

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Steak Fajita Bowl with black beans, peppers & tomatoes over cumin rice [see more]

Back By Popular Demand

Chef Danielle Moore

This satisfying, crowd pleaser of a meal couldn't be any easier. Marinate Pine Street Market sliced steak in a mouthwatering sauce including smoky spices, lime & garlic. Saute local sweet peppers, juicy tomatoes & black beans with some of that flavorful marinade. Serve it all over a bed of cumin-spiced rice & garnish with fresh cilantro. 

Allergens: soy (in tamari)

25 minutes active; 30 minutes total

to serve people KR's Mushroom Fettuccine with sausage, kale, garlic confit, pecorino & rosemary [see more]

Taste of Atlanta

Chef Jessica Gamble

Transform your kitchen into KR Steak Bar with Chef Jessica's elegant pasta dinner that features Pasta Mami's mushroom fettuccine. Brown Riverview Farm's spicy sausage & saute with a mix of cremini & button mushrooms from Orchard Valley, local kale & melt-in-your-mouth garlic confit. Toss everything together along with fresh rosemary, a pat of butter, lemon juice & plenty of pecorino cheese.

Allergens: pork, dairy, wheat, egg (in pasta)

20 minutes active; 30 minutes total

to serve people Korean Beef & Shiitakes with marinated bok choy, fried egg & gochujang dressing [see more]

Taste of Atlanta

Chef Torie Cox

You'll love the harmony of flavors in this effortlessly satisfying meal. Combine sauteed shiitakes from Ellijay Mushrooms with Pine Street Market's brisket simmered in beef broth. Pair with tender bok choy marinated in a tangy & sweet, homemade gochujang dressing. Enjoy it all over a bowl of rice topped with a fried Rise 'N Shine egg & garnish with a drizzle of your dressing, sliced green onion & a squeeze of lime.

Allergens: egg

20 minutes active; 25 minutes total

to serve people Chicken Marsala & Angel Hair with wild mushroom blend & lemon-dressed arugula [see more]

Taste of Atlanta

Chef Mary Moore, Cook's Warehouse

We love this classic recipe from Chef Mary Moore, owner of Atlanta's premier cooking school & gourmet store, Cook's Warehouse. Saute a mix of Orchard Valley cremini & button mushrooms & shiitakes from Ellijay Mushrooms with shallots & garlic. Deglaze with marsala wine & chicken stock then swirl in a splash of cream for a flavorful sauce to coat pan-seared Springer Mountain chicken breasts. Toss delicate angel hair pasta with parmesan & enjoy an arugula salad lightly dressed with lemon vinaigrette on the side.

Allergens: wheat, dairy

25 minutes active; 30 minutes total

to serve people Dijon-Herb Salmon with celery-scallion relish & warm potato-arugula salad [see more]

Easy & Elegant

Chef Torie Cox

Bake Blue Circle salmon fillets brushed with a punchy blend of dijon, a pinch of cayenne, fresh tarragon & chives. Toss tender roasted potatoes along with arugula from Crystal Organic Farm in a homemade champagne vinaigrette with fresh herbs. Top off your salmon with a refreshingly crisp relish of sliced celery, scallions, a scattering of toasted caraway seeds & bright squeeze of lime.

Allergens: fish

30 minutes active; 40 minutes total

to serve people Moroccan Beef Meatballs with pearled couscous, crema, tomato, cucumber & harissa [see more]

G&G Staff Favorite

Chef Kip Hardy, RDN

You're sure to love these no-fuss, healthy meatballs as much as we do! Form Rock House Farm ground beef into meatballs studded with currants & toasted pine nuts. Pan-sear until browned & juicy, then serve over zesty pearled couscous with cilantro, local cherry tomatoes & thin slices of cucumber. Top it all off with dollops of a cooling coriander-spiced crema.

Allergens: wheat, egg, pine nuts, dairy

25 minutes active; 30 minutes total

to serve people Chicken-Stuffed Spaghetti Squash with wilted greens, artichokes, parmesan & creamy three cheese blend [see more]

Family Favorite

Chef Torie Cox

This ultimate comfort dish is low in carbs but high in flavor! Toss pieces of pan-seared Springer Mountain chicken breasts with artichoke hearts & wilted greens then stir in cream cheese & mozzarella to melt. Combine with tender strands of roasted spaghetti squash, stuff into the squash shell, sprinkle generously with parmesan then broil 'til bubbly & golden. Garnish with fresh parsley & enjoy straight out of your vegetable vessel!

Allergens: dairy

25 minutes active; 40 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 are as fun to make as they are to eat! Cut S&J's pizza dough into thin strips to mummify hot dogs from Pine Street Market, then press edible candy eyes into the dough to bring them to life! Bake them to golden perfection while you make a creamy cheese sauce with 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 a light pancake batter then bake 'til golden & puffy. Drizzle your pancake with a luscious caramel sauce made with brown sugar, diced pears & a splash of bourbon, if you're feeling indulgent. Garnish with a light dusting of powdered sugar & enjoy!

 

serves 4-6

Need at home: bourbon (optional)

Allergens: dairy, eggs, wheat

25 minutes active; 25 minutes total

add on kits Texas Cobb Salad with chipotle pecans, avocado, tomatoes, bacon & pepper jack [see more]

Chef Rebecca Lang

Celebrate Taste of Atlanta with this flavor-packed salad with a Texas twist from Chef Rebecca Lang, co-author of Pecans: Recipes & History of an American Nut. Top a bed of tender lettuce with local cherry tomatoes, crumbled Pine Street Market bacon, diced avocado & shredded pepper jack cheese. Drizzle generously with a zesty buttermilk-cilantro dressing & sprinkle with homemade chipotle-spiced pecans.

 

Serves 2-4

Allergens: pecans, pork (optional), dairy, egg (in mayo)

25 minutes active; 30 minutes total

add on kits Roasted Acorn Squash & Burrata with pomegranate, toasted hazelnuts & sage butter [see more]

Chef Rachel, G&G Chief Happiness Officer

Ring in the fall season with our warm & satisfying dish packed with fall flavors. Roast slices of acorn squash sprinkled with brown sugar & a pinch of cayenne. Drizzle with an irresistable sage-infused butter sauce with chopped hazelnuts, top with torn pieces of burrata then sprinkle with pomegranate arils & crumbled fried sage. 

 

Serves 2-4

Allergens: dairy, hazelnuts

15 minutes active; 35 minutes total

add on kits Homemade Caramel Apples with flaky salt, vanilla & crushed pecan coating [see more]

Chef Emily Golub, G&G Founder

Get the whole family in on the fall festivities by making caramel apples! Bonus: you can achieve a beautifully rustic look by sticking your apples with (sanitized!) twigs from your backyard. Dunk crisp apples from Beech Creek Orchards into a homemade salted caramel sauce, then roll into crushed Georgia pecans for an irresistable seasonal treat.

 

Makes 8 caramel apples

Allergens: dairy, pecans

30 minutes active; 45 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.