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Choose Your Meals for Sunday Apr 5 or Monday Apr 6

place your order by Thursday at midnight

atlanta organic dinner delivery

to serve people Ancho-Lime Fish Tacos with crunchy radish slaw & sweet potato wedges [see more]

Back By Popular Demand

Chef Jaye Moore

These tacos are the perfect pick-me-up that'll satisfy your hunger in no time! Coat flaky, mild redfish fillets in cornmeal spiced with smoky ancho chili powder & cumin, then lightly pan fry until golden & crisp. Pile fish into flour tortillas along with a refreshing cabbage & radish slaw that's tossed in a cool, creamy dressing with fresh cilantro. Finish it off with a bright squeeze of lime & enjoy chili-spiced roasted sweet potato wedges on the side.

Allergens: dairy, fish, wheat, egg (in mayo)

20 minutes active; 30 minutes total

to serve people Orange Beurre Blanc Salmon over creamy orzo risotto with greens, mushrooms & parmesan [see more]

Emily's Pick

Chef Danielle Moore

Don't miss this elegant dish with a pop of citrus that'll brighten up your week! Roast sustainably-raised salmon from Blue Circle, then create a lightened-up beurre blanc with white wine, freshly-squeezed orange juice, sour cream & a pat of butter to generously drizzle over your fillets. On the side, enjoy a luxe, risotto-inspired orzo tossed with Orchard Valley button mushrooms, parmesan & wilted greens. Garnish with a pop of orange zest & fresh parsley. 

Need at home: white wine

Allergens: fish, wheat, dairy

25 minutes active; 35 minutes total

to serve people Sirloin Steak & Strawberry Glaze with roasted green garlic, broccoli & potatoes [see more]

Spring Flavors

Chef Danielle Moore

Dusted with cracked black pepper & pan-seared, this gorgeous steak dinner will make any night of the week feel special! Coat tender sirloin in a delicious & balanced sauce made with juicy, ruby red strawberries & balsamic vinegar. Serve alongside a springtime melange of Tucker Farms green garlic, baby potatoes & broccoli roasted to perfection & tossed with fresh tarragon.

Allergens: none

25 minutes active; 40 minutes total

to serve people Peri Peri Chicken with creamy grits, chili peppers & wilted collard greens [see more]

Try Something New!

Chef Marcy Braselton

We're big fans of this rendition of the spicy & comforting South African peri peri sauce. You'll whip up a sauce of red chilies with smoked paprika, citrusy sumac, fresh thyme, olive oil & a splash of red wine vinegar, then smother onto Naked Truth chicken breasts & roast. Served over creamy, toasted Riverview Farms grits with milk from Rock House Creamery & wilted collards from Rodgers Greens & Roots, it's sure to be a hit! 

Need at home: food processor or blender

Allergens: dairy

20 minutes active; 35 minutes total

to serve people Indian Chicken Curry with golden basmati rice & cool 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 Naked Truth chicken breasts with curry spice & aromatics, then simmer in a velvety sauce of coconut milk & tomato. Toss in spring peas & local greens 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

25 minutes active; 35 minutes total

to serve people Sesame Chicken Noodle Bowl with asparagus, mushrooms, sweet peppers & orange relish [see more]

Flavor Fusion

Chef Torie Cox

Stir fry tender pieces of Naked Truth chicken breasts with crisp asparagus from Watsonia Farms, Orchard Valley mushrooms & sweet peppers in a full-bodied sauce with sesame, honey & aromatics. Toss rice noodles with everything to coat, then top with a sprinkle of nutty sesame seeds. Take your noodles to the next level & top with a bright relish of juicy Florida oranges, red onion, cilantro & a hint of spicy sambal oelek.

Allergens: soy (in tamari)

25 minutes active; 35 minutes total

to serve people Spaghetti & Sunday Sauce with fresh pasta, basil & buttermilk caesar salad [see more]

Instant Classic

Chef Danielle Moore

Try our take on a Sunday supper classic that's quick enough for even the busiest night of your week. Brown Rock House Farm ground beef then build your flavorful, hearty sauce with tomatoes, fresh basil, thyme & splash of red wine. Ladle generously over a tangle of Pasta Mami's fresh spaghetti. On the side, toss local lettuce & shredded carrots with a creamy homemade buttermilk dressing, then garnish with lemon wedges & shaved parmesan.

Need at home: red wine

Allergens: fish (in anchovy paste & worcestershire sauce), wheat, dairy, eggs (in mayo & pasta)

15 minutes active; 25 minutes total

add on kits Easter Bunny Carrot Cupcakes with coconut, marshmallow ears & chevre-cream cheese frosting [see more]

Chef Danielle Moore

Hop into Easter festivities with these adorable carrot cupcakes complete with bunny ears! Whip up a carrot cake batter with sweet pineapple & warm spices, then bake your cupcakes. Frost them with a fluffy, cream cheese frosting featuring Caly Road Creamery artisanal chevre. Decorate with a sprinkle of coconut flakes & make marshmallow bunny ears dusted with sparkly pink strawberry sugar. 

 

Makes 8-10 cupcakes

Need at home: hand mixer

Allergens: wheat, dairy, eggs

20 minutes active; 50 minutes total

add on kits Strawberry & Spinach Salad with goat cheese, candied pistachios & spring onion vinaigrette [see more]

Chef Torie Cox

Revel in the absolute best of early spring condensed into one gorgeous salad! Sweet, juicy local strawberry slices pair perfectly with tender baby spinach & crisp radishes from Crystal Organic Farm. Whisk together a lemony champagne vinaigrette with freshly minced spring onion. Dress your salad & toss with homemade spiced, candied pistachios & soft crumbles of CalyRoad Creamery's goat cheese.

 

Serves 2-4

Allergens: pistachios, dairy (optional)

20 minutes active; 20 minutes total

add on kits Spiced Lamb Chops with homemade yogurt-mint chutney [see more]

Chef Danielle Moore

limited quantity available

Your table will be sure to impress with this springtime favorite as your main course. Rub thick spring lamb chops with a warm blend of spices including a hint of brown sugar, then sear to brown & lock in their juices. Whip up a creamy, yogurt-based chutney including fresh mint, cilantro, lemon & a kick of green chili pepper. Finish the chops in the oven, then enjoy accompanied with your chutney for a delicious balance of flavors.

 

Available for delivery through April 16 for Easter celebrations. 

Serves 2 (4 lamb t-bone chops)

Need at home: food processor or blender

Allergens: dairy

10 minutes active; 30 minutes total

add on kits Classic Deviled Farm Eggs with smoked prosciutto, angry cukes & chives [see more]

Chef Emily Golub, G&G Founder

Set out this extra-easy, elevated take on deviled eggs for a springtime appetizer. Mix the golden yolks of hard-boiled Rise 'N Shine Organic eggs with a touch of dijon, mayonnaise & Doux South's angry cukes. Garnish each egg slice with a piece of smoked prosciutto from Pine Street Market, a sprinkle of smoked paprika & fresh chives.

 

Available for delivery through April 16 for Easter celebrations. 

Serves 4-6

Allergens: eggs, pork

10 minutes active; 15 minutes total

add on kits Blueberry Croissant Bake with blueberry basil jam, cream cheese & fresh berries [see more]

Chef Emily Golub, G&G Founder

Make the most of a leisurely morning in with this easy-as-pie breakfast bake! Toss pieces of flaky croissants with a batter including eggs from Rise 'N Shine Organic Farm, a splash of cream, a sprinkle of fragrant cinnamon & brown sugar. Fold in soft cream cheese, fresh blueberries & a generous dollop of Buttermilk Kitchen's signature blueberry basil jam. Bake to warm, golden goodness then garnish with blueberries & a dusting of powdered sugar. 

 

Serves 4-6

Allergens: wheat, eggs, dairy

10 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.