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Delivery for Thursday October 25th

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 Oct 28 or Monday Oct 29


Choose Your Meals for Thursday October 25th

place your order by Tuesday at midnight

atlanta organic dinner delivery

to serve people Miso-Glazed Steak with sauteed komatsuna, mushrooms & jasmine rice [see more]

Emily's Pick

Chef Danielle Moore

Our Founder Emily loves the fusion of flavors in this easy recipe! Brush Painted Hills sirloin steaks with a miso glaze with fresh ginger & garlic, then pan-sear to perfection. Sauté leafy green komatsuna from Global Growers, Orchard Valley mushrooms & Crystal Organic Farm sweet peppers with reserved miso glaze for a healthy & delicious side dish. Serve with fragrant jasmine rice & garnish with a sprinkle of sesame seeds.

Allergens: onion; wheat & soy (in miso)

20 minutes active; 25 minutes total

to serve people Pork & Butternut Enchiladas with cilantro-sour cream sauce & Zocalo's pico de gallo [see more]

Family Favorite

Chef Robin Pridgen

Sauté Rodgers Greens & Roots poblano peppers & diced butternut squash seasoned with smoky cumin. Roll generous portions of sauteed veggies & Pine Street Market's slow-cooked, pulled pork into Los Amigos' flour tortillas & smother with a mouthwatering cilantro & sour cream sauce. Sprinkle with Chihuahua cheese, then bake until browned & bubbly. Top it off with Zocalo's pico de gallo!

Allergens: pork, onion, wheat, dairy

20 minutes active; 30 minutes total

to serve people Caribbean Redfish with roasted potatoes, peppers & escovitch sauce [see more]

Staff Favorite

Chef Jarrett Stieber

Pan-sear tender wild-caught Maine redfish from Sea to Table while you roast red-skin potatoes in the oven. Whip up a Jamaican escovitch with carrots & Crystal Organic Farm's peppers that is both a little bit sweet and a little bit spicy with a balance of vinegar, sugar, thyme & sage season the sauce. Garnish fish & potatoes with a sprinkle of freshly chopped cilantro.

Allergens: fish, onion

25 minutes active; 35 minutes total

 
to serve people Pecan-Crusted Chicken over pear-arugula salad with roasted roots & goat cheese [see more]

Perfect Pear

Chef Jaye Moore

You won't believe how easy it is to put together this healthy meal chock-full of our favorite fall produce! Roast sweet potatoes & beets with cumin & cardamom. Coat Springer Mountain chicken breasts in yogurt, roll in chopped pecans, then bake. Meanwhile, whisk together your flavorful champagne vinaigrette with pink peppercorn to toss with the root veggies & arugula. Slice crisp pears & crumble Caly Road Creamery goat cheese to top your salad.

Allergens: dairy, tree nuts (pecans & pink peppercorn)

15 minutes active; 30 minutes total

to serve people Apple Cider Meatballs with cardamom-chili squash & pearled couscous [see more]

Flavors of Fall

Chef Danielle Moore

Pan-cook tender meatballs with White Oak Pastures ground turkey**, Rise 'N Shine egg, parmesan & crispy panko. Make a delicious glaze for your meatballs from Mercier Orchard's apple cider & apple butter, with soy sauce & cider vinegar to balance the sweetness. Roast butternut squash spiced with chili & cardamom to serve on the side along with pearled couscous garnished with lemon zest.

**Due to damages sustained during Hurricane Michael, some orders may be delivered with White Oak Pastures' ground chicken. Please email any questions to info@garnishandgather.com. 

Allergens: onion, wheat, dairy, egg

25 minutes active; 40 minutes total

add on kits Spooky Spider Cakes with full moon frosting & pomegranate sanguine sauce [see more]

Chef Allison Vasquez

These spooky treats are so terrifyingly tasty that you'll be "goblin" them up! Decadent buttermilk chocolate cakes are layered with homemade vanilla-mascarpone frosting. Drizzle them with a ruby-red pomegranate syrup & top with a tiny tarantula. Go ahead, eat your heart out!

 

Makes 4 cakes

Allergens: wheat, dairy, egg

20 minutes active; 30 minutes total

add on kits Heirloom Tomato Bruschetta with lemon ricotta spread, white balsamic & tarragon [see more]

Chef Danielle Moore

Toast up slices of The General Muir's mini baguettes to build a classic appetizer with new flavors. Dress tomatoes in a light tarragon, olive oil & white balsamic vinaigrette. Spread crostini with Woodsman & Wife's fluffy ricotta & top with the tomato salad for the perfect artisinal bruschetta.

 

serves 2-4

Allergens: dairy, wheat

10 minutes active; 20 minutes total

add on kits Tabbouleh Quinoa Salad with labne, za'atar, herbs & drunken tomatoes [see more]

Chef Danielle Moore

Try this twist on tabbouleh for a refreshing lunch or side salad with dinner! Cook beautiful red quinoa while you prepare radish & Doux South's drunken tomatoes for the salad. Get the most out of those flavorful, briny tomatoes by whisking up a vinaigrette with reserved brine. Toss the quinoa, veggies, parsley, tarragon & mint in the vinaigrette. Schmear creamy labne, a yogurt-like spread, from Woodsman and Wife onto plate with a sprinkle of za'atar & top with the tabbouleh salad.

 

Serves 2-4

Allergens: onion, dairy

25 minutes active; 25 minutes total

add on kits Sausage, Kale & Butternut Hash topped with eggs & sorghum-cider sauce [see more]

Chef Jaye Moore

Create a cozy atmosphere in your kitchen as the air gets chillier & treat yo'self with this quick brunch feast! Make a hash of White Oak Pasture's mildly spicy breakfast sausage, butternut squash, ribbons of Global Growers kale & diced Crystal Organic Farm's sweet peppers. Crack Rise 'n Shine eggs on top & simply bake. Create a sensational sauce of apple cider vinegar & sweet sorghum syrup to drizzle over your hash.

 

Serves 2

Allergens: pork, onion, eggs

15 minutes active; 25 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 you'll love making as much as you'll love eating! Cut S&J's pizza dough into thin strips to mummify The Spotted Trotter's hot dogs, then press edible candy eyes into the dough to bring them to life! Bake them to golden perfection while you make a cheese sauce with creamy 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


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Spooky Spider Cakes with full moon frosting & pomegranate sanguine sauce new product
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