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Delivery for Thursday April 2nd

Thursday orders are for home delivery only, no pick ups!

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Want to place an order for Sun/Mon instead? View menu for Sunday Apr 5 or Monday Apr 6


Choose Your Meals for Thursday April 2nd

place your order by Tuesday at midnight

atlanta organic dinner delivery

to serve people Sausage Over Hazelnut Quinoa with spring carrots & Cloudland Coffee vinaigrette [see more]

G&G Staff Favorite

Chef Jarrett Stieber

This colorful & quick meal will leave you with plenty of time to kick back & relax. Artisanal, mild Italian pork sausage links from Riverview Farms are pan-seared to juicy perfection then served atop a bed of superfood quinoa tossed with toasted hazelnuts and carrots. Finished with a bold, honey-sweetened vinaigrette made with Cloudland Coffee, it’s the perfect balance of tart & sweet.

Allergens: hazelnuts, pork

20 minutes active; 30 minutes total

to serve people BBQ Brisket Arepas with queso fresco, bbq spice rub & tangy kale slaw [see more]

Back By Popular Demand

Chef Nick Melvin

You definitely won't want to miss our take on this South American staple! Tender brisket from our friends at Pine Street Market & crumbly, mild queso fresco fill these homemade maize flour arepas with savory deliciousness. Top it off with a crisp slaw of local kale, shredded veggies, cilantro & jalapeno, then a dollop of cool sour cream to garnish.

Allergens: dairy, may contain trace gluten

25 minutes active; 35 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 Bacon-Wrapped Chicken with roasted broccoli & buttermilk whipped potatoes [see more]

Crowd Pleaser

Chef Torie Cox

Wrap tender Naked Truth chicken breasts & fragrant sage in thick slices of our favorite Pine Street Market bacon. Sear chicken to lock in the juices, then roast in the oven alongside broccoli florets. Deglaze the pan with white wine & broth for a delicious sauce, then serve over a bed of smooth, buttermilk-whipped potatoes with local turnips--a bonus veggie hungry eaters won't even notice! Garnish with freshly chopped chives & enjoy everything drizzled with your sauce.

Need at home: white wine, hand mixer or blender

Allergens: dairy, pork (optional)

25 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

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


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