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Visit Us In Store the dinner store for modern life Small-batch dinner shortcuts that make everyday meals feel special. From sauces to sides to proteins, our chef-made shortcuts bring an easy, unhurried rhythm to your evening—with just enough effort to feel homemade.
Weekly Menu
Each week, you’ll find a lineup of fresh meal ideas. Follow your cravings, pick up Gather'd shortcuts, and—voilà—dinner’s done.
- 01 Salmon Florentine
- 02 Steak and Veggies with Maple Dijon Vinaigrette
- 03 Creamy Sausage Pasta
- 04 Parmesan Crusted Chicken
- 05 Peanut Lime Stir Fry Noodles
- 06 Southwest Pork Grain Bowl
RECIPE CARD
Salmon Florentine
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Caramelized Onions
- Baby Spinach
- Ricotta Cheese
- Lemon
- (Optional) Chili Flakes or Black Pepper
- Warm the Caramelized Onions in a skillet over medium heat until glossy.
- Add the Baby Spinach and cook until just wilted, about 1–2 minutes.
- Reduce heat to low and stir in 2–3 tablespoons Ricotta until creamy and fully combined.
- Season with salt, pepper, and a small squeeze of Lemon to brighten.
- Place the Baked Salmon on a baking sheet and spoon the ricotta Florentine mixture generously over the top.
- Bake at 275°F in a covered dish for 15–20 minutes, just until heated through (145°F).
- Finish with a fresh squeeze of Lemon and a pinch of Chili Flakes or Black Pepper if you like.
*Prepared for you
RECIPE CARD
Steak and Veggies with Maple Dijon Vinaigrette
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Maple Dijon Vinaigrette
- Baby Potatoes
- Green Beans
- Heat oven to 425°F.
- Cut potatoes in half
- Spread Baby Potatoes on a baking sheet. Drizzle with Olive Oil and season with Salt, Pepper, and optional Italian Seasoning. Roast for 20 minutes, until the potatoes are nearly tender and edges are golden.
- Add the Green Beans to the baking sheet. Toss lightly with a little Olive Oil, Salt, and Pepper. Roast for 5–7 minutes, until crisp-tender.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until heated through. (Do not overheat — you’re just warming it.)
- Add the warmed Steak to the roasted vegetables.
- Drizzle generously with Maple Dijon Vinaigrette and toss the vegetables lightly to coat.
- Add a pinch of Black Pepper if you'd like extra brightness.
*Prepared for you
RECIPE CARD
Creamy Sausage Pasta
INGREDIENTS
DIRECTIONS
- Pine Street Italian Sausage
- Tomato Basil Sauce
- Gemelli Pasta
- Grated Parmesan
- Baby Spinach
- Heavy Cream
- (Optional) Chili Flakes
- Cook the pasta according to package.
- In a skillet, warm the Italian Sausage over medium heat.
- Pour in 0.5 to 1.5 cups of Heavy Cream and bring to a gentle simmer.
- Stir in the Tomato Basil Sauce to create a creamy tomato base.
- Add the Spinach and cook until wilted, about 2–3 minutes.
- Stir in the Grated Parmesan until melted and the sauce thickens slightly.
- Add the cooked Gemelli to the sauce and toss until fully coated and heated through. Adjust with a splash of water or cream if needed.
- Serve topped with extra Parmesan and an optional pinch of Chili Flakes.
*Prepared for you
RECIPE CARD
Parmesan Crusted Chicken
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Fresh Herb Ranch
- Grated Parmesan
- Panko Breadcrumbs
- Butter
- Preheat oven to 375°F.
- In a small bowl, mix equal parts Panko breadcrumbs and Grated Parmesan — about 1 cup of each — with 4 tablespoons melted Butter. Stir until the mixture looks like damp sand. Add a splash more Butter or olive oil if it looks too dry.
- Place the Grilled Chicken in an oven-safe dish. Cover the entire top of each piece of chicken with Fresh Herb Ranch — a full, even coat.
- Spoon the Parmesan–Panko mixture over the ranch-covered chicken, pressing gently so it adheres.
- Bake for 15–20 minutes, until the topping is golden and the chicken is heated through.
- Serve warm.
*Prepared for you
RECIPE CARD
Peanut Lime Stir Fry Noodles
INGREDIENTS
DIRECTIONS
- Peanut Lime Sauce
- Pepper & Onion Mix
- Shredded Carrots
- Rice or Udon Noodles
- Cilantro
- Lime
- Optional - Chili Flakes, Peanuts
- Cook noodles according to the package.
- Heat a pan with a little oil.
- Add the Pepper & Onion Mix and sauté for 3 minutes, until softened.
- Add the Shredded Carrots and cook for 30–60 seconds.
- Add the cooked Rice or Udon Noodles.
- Add Peanut Lime Sauce and toss for 1 minute, until warm and glossy.
- Finish with Salted Peanuts and fresh Cilantro. Add a squeeze of Lime and Chili Flakes if you like heat.
*Prepared for you
RECIPE CARD
Southwest Pork Grain Bowl
INGREDIENTS
DIRECTIONS
- Pulled Pork
- Savory Black Beans
- Brown Rice
- Pico de Gallo
- Mexican Blend Cheese
- Taco Seasoning
- (Optional) Fresh Herb Ranch
- Warm the Pulled Pork in a skillet with a sprinkle of Taco Seasoning and a splash of water. Stir and cook until heated through and coated evenly.
- Warm the Savory Black Beans; season with a pinch of salt and a little Taco Seasoning if you’d like.
- Warm the Brown Rice according to package directions.
- Assemble bowls with Rice, Black Beans, Pulled Pork, Pico de Gallo, and Mexican Blend Cheese.
- Finish with a light drizzle of Fresh Herb Ranch (optional but recommended).
*Prepared for you
RECIPE CARD
Salmon Florentine
INGREDIENTS
- Baked Salmon
- Caramelized Onions
- Baby Spinach
- Ricotta Cheese
- Lemon
- (Optional) Chili Flakes or Black Pepper
*Prepared for you
DIRECTIONS
- Warm the Caramelized Onions in a skillet over medium heat until glossy.
- Add the Baby Spinach and cook until just wilted, about 1–2 minutes.
- Reduce heat to low and stir in 2–3 tablespoons Ricotta until creamy and fully combined.
- Season with salt, pepper, and a small squeeze of Lemon to brighten.
- Place the Baked Salmon on a baking sheet and spoon the ricotta Florentine mixture generously over the top.
- Bake at 275°F in a covered dish for 15–20 minutes, just until heated through (145°F).
- Finish with a fresh squeeze of Lemon and a pinch of Chili Flakes or Black Pepper if you like.
RECIPE CARD
Steak and Veggies with Maple Dijon Vinaigrette
INGREDIENTS
- Bistro Steak
- Maple Dijon Vinaigrette
- Baby Potatoes
- Green Beans
*Prepared for you
DIRECTIONS
- Heat oven to 425°F.
- Cut potatoes in half
- Spread Baby Potatoes on a baking sheet. Drizzle with Olive Oil and season with Salt, Pepper, and optional Italian Seasoning. Roast for 20 minutes, until the potatoes are nearly tender and edges are golden.
- Add the Green Beans to the baking sheet. Toss lightly with a little Olive Oil, Salt, and Pepper. Roast for 5–7 minutes, until crisp-tender.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until heated through. (Do not overheat — you’re just warming it.)
- Add the warmed Steak to the roasted vegetables.
- Drizzle generously with Maple Dijon Vinaigrette and toss the vegetables lightly to coat.
- Add a pinch of Black Pepper if you'd like extra brightness.
RECIPE CARD
Creamy Sausage Pasta
INGREDIENTS
- Pine Street Italian Sausage
- Tomato Basil Sauce
- Gemelli Pasta
- Grated Parmesan
- Baby Spinach
- Heavy Cream
- (Optional) Chili Flakes
*Prepared for you
DIRECTIONS
- Cook the pasta according to package.
- In a skillet, warm the Italian Sausage over medium heat.
- Pour in 0.5 to 1.5 cups of Heavy Cream and bring to a gentle simmer.
- Stir in the Tomato Basil Sauce to create a creamy tomato base.
- Add the Spinach and cook until wilted, about 2–3 minutes.
- Stir in the Grated Parmesan until melted and the sauce thickens slightly.
- Add the cooked Gemelli to the sauce and toss until fully coated and heated through. Adjust with a splash of water or cream if needed.
- Serve topped with extra Parmesan and an optional pinch of Chili Flakes.
RECIPE CARD
Parmesan Crusted Chicken
INGREDIENTS
- Grilled Chicken
- Fresh Herb Ranch
- Grated Parmesan
- Panko Breadcrumbs
- Butter
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F.
- In a small bowl, mix equal parts Panko breadcrumbs and Grated Parmesan — about 1 cup of each — with 4 tablespoons melted Butter. Stir until the mixture looks like damp sand. Add a splash more Butter or olive oil if it looks too dry.
- Place the Grilled Chicken in an oven-safe dish. Cover the entire top of each piece of chicken with Fresh Herb Ranch — a full, even coat.
- Spoon the Parmesan–Panko mixture over the ranch-covered chicken, pressing gently so it adheres.
- Bake for 15–20 minutes, until the topping is golden and the chicken is heated through.
- Serve warm.
RECIPE CARD
Peanut Lime Stir Fry Noodles
INGREDIENTS
- Peanut Lime Sauce
- Pepper & Onion Mix
- Shredded Carrots
- Rice or Udon Noodles
- Cilantro
- Lime
- Optional - Chili Flakes, Peanuts
*Prepared for you
DIRECTIONS
- Cook noodles according to the package.
- Heat a pan with a little oil.
- Add the Pepper & Onion Mix and sauté for 3 minutes, until softened.
- Add the Shredded Carrots and cook for 30–60 seconds.
- Add the cooked Rice or Udon Noodles.
- Add Peanut Lime Sauce and toss for 1 minute, until warm and glossy.
- Finish with Salted Peanuts and fresh Cilantro. Add a squeeze of Lime and Chili Flakes if you like heat.
RECIPE CARD
Southwest Pork Grain Bowl
INGREDIENTS
- Pulled Pork
- Savory Black Beans
- Brown Rice
- Pico de Gallo
- Mexican Blend Cheese
- Taco Seasoning
- (Optional) Fresh Herb Ranch
*Prepared for you
DIRECTIONS
- Warm the Pulled Pork in a skillet with a sprinkle of Taco Seasoning and a splash of water. Stir and cook until heated through and coated evenly.
- Warm the Savory Black Beans; season with a pinch of salt and a little Taco Seasoning if you’d like.
- Warm the Brown Rice according to package directions.
- Assemble bowls with Rice, Black Beans, Pulled Pork, Pico de Gallo, and Mexican Blend Cheese.
- Finish with a light drizzle of Fresh Herb Ranch (optional but recommended).