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Choose Your Meals for Sunday Apr 9 or Monday Apr 10

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Chimichurri Brisket with pineapple salsa over homemade corn cakes [see more]

Crowd Pleaser

Chef Danielle Moore

Cook dinner for the family fast & get everyone in on the fun of making sweet corn cakes featuring cornmeal from Riverview Farms! Pile them high with Piedmont BBQ's beef barbacoa tossed with sweet peppers & an herbaceous, homemade chimichurri sauce. Top it all off with fresh, flavorful pineapple salsa made locally by our friends at La Luz!

Need at home: food processor or blender

Allergens: wheat, eggs, dairy

20 minutes active; 30 minutes total

to serve people Chicken & Herb Mashed Potatoes with melted leeks & sherry-bacon vinaigrette [see more]

Family Favorite

Chef Julia Leroy

We love leeks! If you don't already, this meal will surely inspire love for the allium! Pan-sear Springer Mountain chicken breasts in bacon-y goodness, then simmer with sliced leeks until they get just browned & soft. Smash tender red potatoes with a touch of mayo, parsley & dill. Bring it all together with a mouthwatering vinaigrette featuring Pine Street Market's bacon, grainy mustard & sherry vinegar. 

Allergens: pork, egg (in mayo)

20 minutes active; 30 minutes total

to serve people Cumin-Lime Pork Tacos with strawberry relish, queso fresco & quinoa [see more]

Taco Tuesday

Chef Danielle Moore

Any day can be taco Tuesday with this crowd-pleasing recipe! Pile corn tortillas high with Piedmont BBQ's pulled pork seasoned with smoky cumin, honey & a squeeze of bright lime. Crumble queso fresco over top & finish with a homemade relish of local strawberries, jalapeño, cilantro & ginger. On the side, enjoy bright & zesty lime quinoa flecked with cilantro.

Allergens: pork, dairy (optional)

20 minutes active; 25 minutes total

to serve people Indian Chicken Curry with golden basmati rice & cooling radish raita [see more]

Curry in a Hurry

Chef Kip Hardy, RDN

This comforting curry is loaded with warm Indian spices that'll have your kitchen full of mouthwatering aromas! Saute cubed Springer Mountain chicken breasts with curry spice & aromatics, then simmer in a velvety sauce of coconut milk & tomato. Toss in spring peas & local kale to wilt, then spoon it all over a bed of fragrant basmati rice & garnish with a tongue-cooling yogurt raita with local radish, lime, cilantro & spices.

Allergens: dairy

30 minutes active; 35 minutes total

to serve people Sesame-Crusted Salmon with spicy stir-fried asparagus & peas over ginger rice [see more]

Emily's Pick

Chef Torie Cox

This recipe full of spring's freshest is a feast for the eyes as well as the stomach! Blue Circle salmon fillets are brushed with nutty sesame oil & speckled with black & white sesame seeds, then pan-seared to crispy perfection. Pair with stir-fried asparagus, green garlic from Crystal Organic Farm & peas enhanced with zippy sambal oelek & roasted peanuts. Enjoy it all over a bed of ginger rice & garnish with cilantro.

Allergens: fish, peanuts, sesame

15 minutes active; 25 minutes total

to serve people Mustard Cream Chicken with sauteed asparagus & lemon orzo with greens [see more]

G&G Staff Favorite

Chef Torie Cox

The G&G test kitchen raved about this recipe for its delightful flavors & generous helping of veggies. Pan sear juicy chicken breasts from Springer Mountain then top them with a light cream sauce including punchy whole grain mustard & fresh tarragon. Enjoy over a bed of orzo tossed with bright lemon, parsley & local greens to wilt. Serve with crisp-tender asparagus spears on the side.

Allergens: dairy, wheat

25 minutes active; 35 minutes total

to serve people Cauli-Mushroom Bolognese over spaghetti with parmesan & dressed greens [see more]

New: Plant-Based!

Chef Torie Cox

This veggie-packed bolognese is healthier than its meaty counterpart yet just as satisfying! Sauté aromatics, cauliflower rice & small diced Orchard Valley button mushrooms together. Deglaze with a splash of white wine, then simmer with crushed tomatoes, oregano, and a splash of half & half. Twirl Pasta Mami's fresh spaghetti on a plate, spoon sauce over top & garnish with a sprinkle of parmesan. On the side, enjoy local lettuce tossed in sherry vinaigrette.


(Plant-Based: Vegetarian)

Need at home: white wine, butter (optional)

Allergens: wheat, dairy, egg (in pasta)

25 minutes active; 35 minutes total

to serve people Almond-Crusted Haddock with green beans & balsamic strawberries over farro [see more]

Hearty & Healthy

Chef Torie Cox

This gorgeous, satisfying recipe is like spring on a plate! Coat haddock from Blue Circle with a zesty almond crust, then bake alongside tender green beans. Top with a balanced relish made with Miles Berry strawberries boosted with a splash of balsamic & black pepper. Serve over a bed of hearty farro boosted with lemon zest & fresh parsley, then garnish with lemon wedges.

Allergens: fish, wheat, almonds

25 minutes active; 35 minutes total

to serve people Green Goddess Quinoa Bowl with blueberries, asparagus, fromage & pistachios [see more]

New: Plant-Based!

Chef Allison Vasquez

This healthy vegetarian bowl is packed with all the best flavors & colors of spring! Enjoy Miles Berry Farm's first blueberries of the season & bright green Fallaw Farms asparagus over a bed of superfood red quinoa tossed with wilted spinach. Drizzle with an herbaceous, homemade green goddess dressing, then top it all off with a handful of sliced almonds & crumbled Rock House fromage blanc.


(Plant-Based: Vegetarian)

Need at home: food processor or blender, butter (optional)

Allergens: dairy, pistachios, egg (in mayo)

20 minutes active; 35 minutes total

add on kits Arugula & Strawberry Salad with crumbled feta, walnuts & Dijon vinaigrette [see more]

Chef Torie Cox

This delicious & nutritious salad is a great make-ahead lunch option or an elegant side with dinner. Peppery local arugula is tossed in a light Dijon-white wine vinaigrette along with creamy CalyRoad feta, walnuts & juicy strawberries. Spoon over tender, antioxidant-rich green lentils simmered with thyme sprigs & finish off with a drizzle of remaining dressing.


Serves 2-4

Allergens: walnuts, dairy (optional)

15 minutes active; 20 minutes total

add on kits Bacon & Gruyere Crustless Quiche with caramelized spring onions & farm fresh eggs [see more]

Chef Emily Golub, G&G Founder

For a special breakfast or brunch with the family, whip up this foolproof quiche recipe that's sure to satisfy everyone. Whisk together Rise 'N Shine Organic Farm eggs, half & half, gruyere cheese & a pinch of warm nutmeg. Fold in crumbled Pine Street Market bacon & soft caramelized spring onions, then bake to smooth, custardy goodness. Enjoy freshly baked or let it cool & save for later--it's excellent any way you serve it!


Serves 4-6

Need at home: butter

Allergens: eggs, dairy, pork

20 minutes active; 1 hour 5 minutes total

add on kits Easter Bunny Carrot Cupcakes with marshmallow ears & brown butter cream cheese frosting [see more]

Chef Elizabeth Pridgen

Hop into Easter festivities with these adorable carrot cupcakes complete with bunny ears! Whip up a warm-spiced carrot cake batter with brown sugar & tangy sour cream, then bake your cupcakes to perfection. Frost them with a fluffy, brown butter cream cheese frosting, sprinkle coconut flakes over the top. Decorate with a marshmallow bunny ears dusted with sparkly pink berry sugar. 


Makes 10-12 cupcakes

Need at home: electric mixer

Allergens: wheat, dairy, eggs

20 minutes active; 50 minutes total

add on kits Spring Artichokes with caper aioli & parmesan-pistachio vinaigrette [see more]

Chef Robin Pridgen

If you aren't already obsessed with artichokes like we at G&G are, this recipe will change that real quick! Though the spiky, many-layered veggie looks slighly intimidating, we make it easier than ever to enjoy this delicacy. Boil fresh artichoke halves with lemon until tender. Drizzle them with a vinaigrette packed with fresh herbs, parmesan & pistachios, then serve with a lemony caper aioli for dipping the leaves. This is perfect as an impressive appetizer at Easter or any springtime feast!


Serves 4–6

Allergens: dairy, pistachios, egg (in mayo)

25 minutes active; 35 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.