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Choose Your Meals for Sunday Jul 12 or Monday Jul 13

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Ginger-Peach Salmon with cherry tomato-cucumber salsa over herbed quinoa [see more]

Emily's Pick

Chef Danielle Moore

Our founder Emily loves to make this healthy, low-effort dish that'll surely put you in the mood for summer! Salmon fillets from Blue Circle are brushed with a sweet, gingery glaze made from local peach butter & baked. Serve over a bed of protein-packed quinoa fluffed with fresh herbs. Top it all off with a refreshing salsa made with crisp cucumbers & juicy cherry tomatoes.

Allergens: fish

25 minutes active; 30 minutes total

to serve people Harissa Chicken & Creamy Burrata with sauteed eggplant, kale, tomatoes & fresh oregano  [see more]

Hip, Hip, Harissa!

Chef Torie Cox

This veggie-packed, one-pan wonder couldn't be easier! Brown Naked Truth ground chicken seasoned with coriander & golden turmeric to perfection. Saute tender eggplant, kale & tomatoes, bringing it all together with spicy harissa, fragrant oregano & a bright kiss of lemon. Top it all off with pieces of creamy burrata & drizzle with olive oil for a luxurious finish. 

Allergens: dairy

20 minutes active; 25 minutes total

to serve people Vietnamese Steak with cucumber & radish noodle salad with peanuts & fresh herbs [see more]

Back by Popular Demand

Chef Torie Cox

This super refreshing Vietnamese-inspired recipe is perfect for keeping cool! Quickly saute thinly sliced beef tenderloin from Farmers & Fishermen. Whisk up a punchy chili-lime dressing & toss together with rice vermicelli noodles, slivers of local cucumbers, radish & crisp red cabbage. Shower your bowl with fresh mint, cilantro & crushed peanuts.

Allergens: fish sauce, peanuts

20 minutes active; 20 minutes total

to serve people Honey-Lime Glazed Brisket with sesame green beans, scallions & herbed rice [see more]

G&G Classic

Chef Danielle Moore

If you're after a meal that's simply packed with flavor & low effort to boot, look no further! Scatter nutty sesame seeds over local green beans & roast to perfection. Sauté aromatics including ginger with Pine Street Market's slow-cooked, pulled brisket. Drizzle with an irresistable lime, tamari & honey glaze, then serve over a bed of scallion-studded rice garnished with fresh cilantro.

Allergens: soy (in tamari)

20 minutes active; 30 minutes total

to serve people Fontina-Stuffed Chicken over linguine with fresh tomato sauce & parmesan [see more]

Family Favorite

Chef Torie Cox

Don't let tomato season pass you by without making this standout recipe! Stuff tender Naked Truth chicken breasts with fontina cheese that'll transform into cheesy, oven-baked deliciousness. Make a light sauce with juicy local tomatoes & fresh oregano to toss with al dente Pasta Mami linguine, then sprinkle generously with parmesan cheese to finish. 

Allergens: dairy, wheat

25 minutes active; 35 minutes total

to serve people Iberian Pig's Mojo Pork with homemade garlic aioli, roasted potatoes & manchego [see more]

Be the Chef

Chef John Castellucci

This week, transform your kitchen into Iberian Pig with Chef John's seriously delicious recipe with Spanish flair. Season pork tenderloin from Adam Cox Farm with togarashi spice then cook to juicy perfection. Smother it with a zippy mojo sauce including fresh herbs & a splash of orange & lime juice. Whip up your own garlicky aioli to accompany your pork & roasted potatoes, then garnish with shredded manchego cheese.

Need at home: oil, food processor or immersion blender

Allergens: pork, egg (raw, in aioli), dairy (optional)

40 minutes active; 45 minutes total

to serve people Summer Nicoise Tuna with with tomatoes, green beans, potatoes & honey-dijon dressing [see more]

Beat the Heat

Chef Torie Cox

This refreshingly light, easy & wholly satisfying recipe is just what you need for a chilled out dinner. Quickly pan-sear tuna steaks from Blue Circle. Create a salad from a bounty of local lettuce, chopped tomatoes, tender green beans & baby potatoes. Top with your tuna, halved hard-cooked eggs & briny olives, then drizzle all over with lemony honey-dijon dressing & garnish with parsley.

Allergens: fish, eggs (optional)

25 minutes active; 30 minutes total

add on kits Italian Ricotta Doughnuts with cinnamon sugar & chocolate ganache [see more]

Chef Allison Vasquez

We've made it dangerously easy for you to make these charming, Italian-style doughnuts at home! Combine a delicately sweet, homemade dough with creamy ricotta, then fry until perfectly crisp on the outside & fluffy on the inside. Toss your warm doughnuts in cinnamon sugar & enjoy alongside a velvety dark chocolate ganache for dipping.

 

Makes around 20 doughnut hole-sized doughnuts

Allergens: egg, wheat, dairy

25 minutes active; 30 minutes total

add on kits Roasted Peach & Tomato Salad over arugula with fromage & homemade torn croutons [see more]

Chef Danielle Moore

Revel in the summery weather & the abundance of produce it brings with this elegant salad featuring sweet Watsonia peaches roasted along with sliced red onion. Combine with peppery arugula & juicy cherry tomatoes, all tossed in a honey-kissed balsamic vinaigrette. Finish off your salad with Rock House Creamery fromage crumbled over top & toasted, garlicky homemade croutons made from TGM Bread's mini baguette. Great as a side, or add chicken or shrimp for the perfect light meal. 

 

Serves 2-4

Allergens: dairy, wheat (optional)

20 minutes active; 30 minutes total

add on kits Summer 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


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.