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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 Black Bean Sweet Potato Quesadillas
- 02 Steak Sandwich with Balsamic Caramelized Onions
- 03 Chicken Parmesan
- 04 Chicken Noodle Soup
- 05 Guajillo Pork Tostadas
- 06 Honey-Glazed Salmon with Baby Bok Choy
RECIPE CARD
Black Bean Sweet Potato Quesadillas
INGREDIENTS
DIRECTIONS
- Paprika Sweet Potatoes
- Savory Black Beans
- Pepper & Onion Mix
- Mexican Blend Cheese
- Flour Tortillas
- Taco Seasoning
- In a skillet, sauté the Pepper & Onion Mix until soft.
- Add the Savory Black Beans (without liquid) and stir until hot.
- Add the Paprika Sweet Potatoes and cook until everything is very hot.
- Season with Siete Seasoning or chili powder to taste.
- Fill the Tortillas with the hot mixture and Mexican Blend Cheese.
- Toast in a skillet until golden brown and the cheese melts.
- Serve with Pico de Gallo, Salsa, Avocado, and Sour Cream.
*Prepared for you
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
DIRECTIONS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
*Prepared for you
RECIPE CARD
Chicken Parmesan
INGREDIENTS
DIRECTIONS
- Panko Chicken*
- Tomato Basil Sauce*
- Shredded Mozzarella
- Pasta
- Fresh Basil (Optional)
- Preheat oven to 400°F.
- Place the Panko Chicken in a baking dish.
- Spoon Tomato Basil Sauce over the top and layer with Shredded Mozzarella.
- Bake for 15–20 minutes, until the cheese is bubbly and golden.
- Cook the Spaghetti in salted boiling water for 3–4 minutes, until al dente. Drain and toss with a little warmed Tomato Basil Sauce if desired.
- Garnish the Chicken Parmesan with fresh Basil and serve with the Spaghetti.
*Prepared for you
RECIPE CARD
Chicken Noodle Soup
INGREDIENTS
DIRECTIONS
- Grilled Chicken*
- Mirepoix*
- Chicken Broth
- Italian Seasoning
- Pasta
- Lemon
- Better Than Bouillon (Optional)
- Heat Mirepoix Mix in olive oil until soft.
- Add Chicken Stock and bring to a simmer.
- Stir in Italian Seasoning, Shredded Chicken, and pasta.
- Cook pasta according to instructions.
- Finish with lemon juice to taste.
- Optional - Use 1.5 tbsp of Better Than Bouillon for richer stock.
*Prepared for you
RECIPE CARD
Guajillo Pork Tostadas
INGREDIENTS
DIRECTIONS
- Pulled Pork*
- Guajillo Chili Sauce*
- Pickled Onions
- Crumbled Feta or Cotija Cheese
- Tostadas
- Avocado
- Warm the Pulled Pork with the Guajillo Chili Sauce in a pot over medium heat, stirring occasionally, until hot and glossy (about 15 minutes).
- Spread the pork mixture on Tostadas or Baked Tortillas.
- op with Pickled Onions, Cotija, and sliced Avocado.
- Optional - Finish with a drizzle of Avocado Lime Goddess Dressing.
*Prepared for you
RECIPE CARD
Honey-Glazed Salmon with Baby Bok Choy
INGREDIENTS
DIRECTIONS
- Baked Salmon*
- Stir Fry Sauce*
- Brown Rice* or Noodles
- Honey
- Baby Bok Choy
- Mix equal parts honey and Stir-Fry Sauce to make a glaze. Brush over Roasted Salmon and bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- For the bok choy: Slice each baby bok choy in half lengthwise. Heat a little avocado oil in a large skillet over medium-high heat.
- Add half the bok choy, cut side down, and sear 1–2 minutes per side until browned. Remove and repeat with the remaining bok choy.
- Return all bok choy to the pan, add a splash of Stir-Fry Sauce, toss, then cover and cook 1–2 minutes until tender.
- Serve the salmon over rice or noodles with the bok choy and extra glaze spooned on top.
*Prepared for you
RECIPE CARD
Black Bean Sweet Potato Quesadillas
INGREDIENTS
- Paprika Sweet Potatoes
- Savory Black Beans
- Pepper & Onion Mix
- Mexican Blend Cheese
- Flour Tortillas
- Taco Seasoning
*Prepared for you
DIRECTIONS
- In a skillet, sauté the Pepper & Onion Mix until soft.
- Add the Savory Black Beans (without liquid) and stir until hot.
- Add the Paprika Sweet Potatoes and cook until everything is very hot.
- Season with Siete Seasoning or chili powder to taste.
- Fill the Tortillas with the hot mixture and Mexican Blend Cheese.
- Toast in a skillet until golden brown and the cheese melts.
- Serve with Pico de Gallo, Salsa, Avocado, and Sour Cream.
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
*Prepared for you
DIRECTIONS
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
RECIPE CARD
Chicken Parmesan
INGREDIENTS
- Panko Chicken*
- Tomato Basil Sauce*
- Shredded Mozzarella
- Pasta
- Fresh Basil (Optional)
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F.
- Place the Panko Chicken in a baking dish.
- Spoon Tomato Basil Sauce over the top and layer with Shredded Mozzarella.
- Bake for 15–20 minutes, until the cheese is bubbly and golden.
- Cook the Spaghetti in salted boiling water for 3–4 minutes, until al dente. Drain and toss with a little warmed Tomato Basil Sauce if desired.
- Garnish the Chicken Parmesan with fresh Basil and serve with the Spaghetti.
RECIPE CARD
Chicken Noodle Soup
INGREDIENTS
- Grilled Chicken*
- Mirepoix*
- Chicken Broth
- Italian Seasoning
- Pasta
- Lemon
- Better Than Bouillon (Optional)
*Prepared for you
DIRECTIONS
- Heat Mirepoix Mix in olive oil until soft.
- Add Chicken Stock and bring to a simmer.
- Stir in Italian Seasoning, Shredded Chicken, and pasta.
- Cook pasta according to instructions.
- Finish with lemon juice to taste.
- Optional - Use 1.5 tbsp of Better Than Bouillon for richer stock.
RECIPE CARD
Guajillo Pork Tostadas
INGREDIENTS
- Pulled Pork*
- Guajillo Chili Sauce*
- Pickled Onions
- Crumbled Feta or Cotija Cheese
- Tostadas
- Avocado
*Prepared for you
DIRECTIONS
- Warm the Pulled Pork with the Guajillo Chili Sauce in a pot over medium heat, stirring occasionally, until hot and glossy (about 15 minutes).
- Spread the pork mixture on Tostadas or Baked Tortillas.
- op with Pickled Onions, Cotija, and sliced Avocado.
- Optional - Finish with a drizzle of Avocado Lime Goddess Dressing.
RECIPE CARD
Honey-Glazed Salmon with Baby Bok Choy
INGREDIENTS
- Baked Salmon*
- Stir Fry Sauce*
- Brown Rice* or Noodles
- Honey
- Baby Bok Choy
*Prepared for you
DIRECTIONS
- Mix equal parts honey and Stir-Fry Sauce to make a glaze. Brush over Roasted Salmon and bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- For the bok choy: Slice each baby bok choy in half lengthwise. Heat a little avocado oil in a large skillet over medium-high heat.
- Add half the bok choy, cut side down, and sear 1–2 minutes per side until browned. Remove and repeat with the remaining bok choy.
- Return all bok choy to the pan, add a splash of Stir-Fry Sauce, toss, then cover and cook 1–2 minutes until tender.
- Serve the salmon over rice or noodles with the bok choy and extra glaze spooned on top.