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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 Lemon Parmesan Orzo with Salmon
- 02 Steak Quesadilla
- 03 Roasted Carrot Grain Bowl
- 04 Warm Pesto Chicken Ciabatta
- 05 Creamy Sausage Pasta
- 06 BBQ Chicken Flatbread
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
*Prepared for you
RECIPE CARD
Steak Quesadilla
INGREDIENTS
DIRECTIONS
- Bistro Steak*
- Pepper & Onion Mix*
- Mexican Blend Cheese
- Pico de Gallo
- Tortillas
- Sour Cream
- Salsa
- Warm the Pepper & Onion Mix in a skillet over medium heat until hot, then add the steak and heat gently until warmed through.
- Fill the Tortillas with the warm mixture and Mexican Blend Cheese.
- Fold in half and cook in the skillet until golden and crisp on both sides.
- Slice into wedges and serve with Salsa and Sour Cream.
*Prepared for you
RECIPE CARD
Roasted Carrot Grain Bowl
INGREDIENTS
DIRECTIONS
- Maple Roasted Carrots*
- Parmesan Roasted Cauliflower*
- Cooked Farro*
- Arugula
- Honey Mustard Dressing*
- Warm the Maple Carrots, Parmesan Roasted Cauliflower over medium heat until heated through.
- Heat Farro according to package instructions.
- Add the warmed Farro to a bowl and top with the Carrots and Cauliflower.
- Add Arugula and drizzle with Honey Mustard Dressing.
- Toss gently and serve warm or at room temperature.
*Prepared for you
RECIPE CARD
Warm Pesto Chicken Ciabatta
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Basil Pesto
- Shredded Mozzarella
- Ciabatta Rolls
- Tomato
- Preheat oven to 375°F.
- Slice the Grilled Chicken into thin pieces.
- Slice the Ciabatta in half and spread Basil Pesto on both sides.
- Layer the sliced Chicken and Shredded Mozzarella onto the Ciabatta.
- Warm the sandwich open-faced for 7–9 minutes, until the cheese melts and the edges are golden.
- Add fresh Tomato slices and close the sandwich.
- Slice and serve warm.
*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
BBQ Chicken Flatbread
INGREDIENTS
DIRECTIONS
- Shredded Chicken
- Sweet & Tangy BBQ Sauce
- Shredded Cheddar Cheese
- Pickled Onions
- Roasted Garlic Ranch
- Pizza Flatbread
- Warm the Shredded Chicken with the Sweet & Tangy BBQ Sauce in a skillet or pot over medium heat, stirring occasionally, until hot and well coated.
- Place the Flatbread on a baking sheet.
- Spread the warm BBQ Chicken mixture evenly over the Flatbread.
- Top with Shredded Cheddar Cheese and Pickled Onions.
- Bake at 375°F for 6–8 minutes, until the cheese melts and the edges are lightly crisp.
- Finish with a drizzle of Fresh Herb Ranch before serving.
*Prepared for you
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
*Prepared for you
DIRECTIONS
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
RECIPE CARD
Steak Quesadilla
INGREDIENTS
- Bistro Steak*
- Pepper & Onion Mix*
- Mexican Blend Cheese
- Pico de Gallo
- Tortillas
- Sour Cream
- Salsa
*Prepared for you
DIRECTIONS
- Warm the Pepper & Onion Mix in a skillet over medium heat until hot, then add the steak and heat gently until warmed through.
- Fill the Tortillas with the warm mixture and Mexican Blend Cheese.
- Fold in half and cook in the skillet until golden and crisp on both sides.
- Slice into wedges and serve with Salsa and Sour Cream.
RECIPE CARD
Roasted Carrot Grain Bowl
INGREDIENTS
- Maple Roasted Carrots*
- Parmesan Roasted Cauliflower*
- Cooked Farro*
- Arugula
- Honey Mustard Dressing*
*Prepared for you
DIRECTIONS
- Warm the Maple Carrots, Parmesan Roasted Cauliflower over medium heat until heated through.
- Heat Farro according to package instructions.
- Add the warmed Farro to a bowl and top with the Carrots and Cauliflower.
- Add Arugula and drizzle with Honey Mustard Dressing.
- Toss gently and serve warm or at room temperature.
RECIPE CARD
Warm Pesto Chicken Ciabatta
INGREDIENTS
- Grilled Chicken
- Basil Pesto
- Shredded Mozzarella
- Ciabatta Rolls
- Tomato
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F.
- Slice the Grilled Chicken into thin pieces.
- Slice the Ciabatta in half and spread Basil Pesto on both sides.
- Layer the sliced Chicken and Shredded Mozzarella onto the Ciabatta.
- Warm the sandwich open-faced for 7–9 minutes, until the cheese melts and the edges are golden.
- Add fresh Tomato slices and close the sandwich.
- Slice and serve warm.
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
BBQ Chicken Flatbread
INGREDIENTS
- Shredded Chicken
- Sweet & Tangy BBQ Sauce
- Shredded Cheddar Cheese
- Pickled Onions
- Roasted Garlic Ranch
- Pizza Flatbread
*Prepared for you
DIRECTIONS
- Warm the Shredded Chicken with the Sweet & Tangy BBQ Sauce in a skillet or pot over medium heat, stirring occasionally, until hot and well coated.
- Place the Flatbread on a baking sheet.
- Spread the warm BBQ Chicken mixture evenly over the Flatbread.
- Top with Shredded Cheddar Cheese and Pickled Onions.
- Bake at 375°F for 6–8 minutes, until the cheese melts and the edges are lightly crisp.
- Finish with a drizzle of Fresh Herb Ranch before serving.