Good food for a full life
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 Steak Pesto Pasta
- 02 Salmon Miso Bowl
- 03 Crispy Chicken & Avocado Salad with Honey Mustard
- 04 Italian Sausage Tortellini Soup
- 05 Chicken Salad with Peanut Lime Dressing
- 06 Tofu Stir-Fry Bowl
RECIPE CARD
Steak Pesto Pasta
INGREDIENTS
DIRECTIONS
- Sliced Bistro Steak
- Basil Pesto
- Fettuccine
- Grated Parmesan
- Heat a skillet over medium-low heat. Add the Sliced Bistro Steak and warm for 2–3 minutes, turning occasionally until hot. Note: The steak is cooked to a perfect medium, so it will stay tender when reheated gently.
- Cook the pasta according to package directions. Drain well and return to the pot. Add the Basil Pesto directly to the warm pasta, tossing until evenly coated.
- Top with warm Bistro Steak and a sprinkle of Grated Parmesan.
*Prepared for you
RECIPE CARD
Salmon Miso Bowl
INGREDIENTS
DIRECTIONS
- Baked Salmon*
- Ginger Miso Dressing*
- Brown Rice*
- Avocado
- Cucumber
- Scallions
- Furikake
- Pour Ginger Miso Dressing over the Baked Salmon.
- Bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Warm the Brown Rice according to package directions.
- Assemble bowls with rice as the base and miso-glazed salmon on top.
- Add Avocado, Cucumber, and Scallions.
- Finish with a drizzle of additional Ginger Miso Dressing and sprinkle Furikake, if using.
*Prepared for you
RECIPE CARD
Crispy Chicken & Avocado Salad with Honey Mustard
INGREDIENTS
DIRECTIONS
- Spring Mix
- Honey Mustard Dressing
- Panko Chicken
- Bacon
- Avocado
- Cherry Tomatoes
- Grated Parmesan
- Cook the bacon. Cool and then crumble for salad topping.
- Halve the Cherry Tomatoes and slice the Avocado.
- Place the Spring Mix in a large bowl. Add the Bacon, Tomatoes and Avocado.
- Drizzle with Honey Mustard Dressing and toss gently.
- Optional: Warm the Panko Chicken in the oven at 375°F for 10–15 minutes, until very hot.
- Slice and place on top of the salad.
- Optional: Finish with a sprinkle of Grated Parmesan.
*Prepared for you
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
DIRECTIONS
- Pine Street Italian Sausage
- Cheese Tortellini
- Mirepoix
- Chopped Kale
- Chicken Broth
- Italian Seasoning
- Heavy/Coconut Cream (Optional)
- Warm the Mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add the cooked Italian Sausage and warm for 2–3 minutes.
- Pour in Chicken Broth and season with Italian Seasoning. Bring to a gentle simmer—do not boil.
- Add the Cheese Tortellini and cook for 3–5 minutes, until tender.
- Stir in the Chopped Kale and cook for 1–2 minutes, until wilted.
- Finish with a splash of Heavy Cream or Coconut Cream before serving.
*Prepared for you
RECIPE CARD
Chicken Salad with Peanut Lime Dressing
INGREDIENTS
DIRECTIONS
- Grilled or Shredded Chicken*
- Classic Coleslaw
- Hearty Salad Mix
- Peanut Lime Sauce*
- Cucumber
- Shredded Carrots
- Green Onions
- Mix it all cold, or warm the chicken first.
- Slice the cucumber and chop the green onions.
- In a large bowl, combine the Hearty Salad Mix, Classic Coleslaw, cucumber, and shredded carrots.
- Top with the chicken, drizzle with Peanut Lime Sauce, toss gently, and serve.
*Prepared for you
RECIPE CARD
Tofu Stir-Fry Bowl
INGREDIENTS
DIRECTIONS
- Stir Fry Sauce*
- Brown Rice*
- Pepper & Onion Mix*
- Broccoli Florets*
- Tofu (Firm)
- Cube the Tofu and cook in a skillet over medium heat until golden and crisp.
- Add the Pepper & Onion Mix and Broccoli; stir-fry until hot.
- Drizzle with Stir Fry Sauce and toss to coat.
- Warm the Brown Rice according to package directions and serve the stir-fry over the rice.
*Prepared for you
RECIPE CARD
Steak Pesto Pasta
INGREDIENTS
- Sliced Bistro Steak
- Basil Pesto
- Fettuccine
- Grated Parmesan
*Prepared for you
DIRECTIONS
- Heat a skillet over medium-low heat. Add the Sliced Bistro Steak and warm for 2–3 minutes, turning occasionally until hot. Note: The steak is cooked to a perfect medium, so it will stay tender when reheated gently.
- Cook the pasta according to package directions. Drain well and return to the pot. Add the Basil Pesto directly to the warm pasta, tossing until evenly coated.
- Top with warm Bistro Steak and a sprinkle of Grated Parmesan.
RECIPE CARD
Salmon Miso Bowl
INGREDIENTS
- Baked Salmon*
- Ginger Miso Dressing*
- Brown Rice*
- Avocado
- Cucumber
- Scallions
- Furikake
*Prepared for you
DIRECTIONS
- Pour Ginger Miso Dressing over the Baked Salmon.
- Bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Warm the Brown Rice according to package directions.
- Assemble bowls with rice as the base and miso-glazed salmon on top.
- Add Avocado, Cucumber, and Scallions.
- Finish with a drizzle of additional Ginger Miso Dressing and sprinkle Furikake, if using.
RECIPE CARD
Crispy Chicken & Avocado Salad with Honey Mustard
INGREDIENTS
- Spring Mix
- Honey Mustard Dressing
- Panko Chicken
- Bacon
- Avocado
- Cherry Tomatoes
- Grated Parmesan
*Prepared for you
DIRECTIONS
- Cook the bacon. Cool and then crumble for salad topping.
- Halve the Cherry Tomatoes and slice the Avocado.
- Place the Spring Mix in a large bowl. Add the Bacon, Tomatoes and Avocado.
- Drizzle with Honey Mustard Dressing and toss gently.
- Optional: Warm the Panko Chicken in the oven at 375°F for 10–15 minutes, until very hot.
- Slice and place on top of the salad.
- Optional: Finish with a sprinkle of Grated Parmesan.
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
- Pine Street Italian Sausage
- Cheese Tortellini
- Mirepoix
- Chopped Kale
- Chicken Broth
- Italian Seasoning
- Heavy/Coconut Cream (Optional)
*Prepared for you
DIRECTIONS
- Warm the Mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add the cooked Italian Sausage and warm for 2–3 minutes.
- Pour in Chicken Broth and season with Italian Seasoning. Bring to a gentle simmer—do not boil.
- Add the Cheese Tortellini and cook for 3–5 minutes, until tender.
- Stir in the Chopped Kale and cook for 1–2 minutes, until wilted.
- Finish with a splash of Heavy Cream or Coconut Cream before serving.
RECIPE CARD
Chicken Salad with Peanut Lime Dressing
INGREDIENTS
- Grilled or Shredded Chicken*
- Classic Coleslaw
- Hearty Salad Mix
- Peanut Lime Sauce*
- Cucumber
- Shredded Carrots
- Green Onions
*Prepared for you
DIRECTIONS
- Mix it all cold, or warm the chicken first.
- Slice the cucumber and chop the green onions.
- In a large bowl, combine the Hearty Salad Mix, Classic Coleslaw, cucumber, and shredded carrots.
- Top with the chicken, drizzle with Peanut Lime Sauce, toss gently, and serve.
RECIPE CARD
Tofu Stir-Fry Bowl
INGREDIENTS
- Stir Fry Sauce*
- Brown Rice*
- Pepper & Onion Mix*
- Broccoli Florets*
- Tofu (Firm)
*Prepared for you
DIRECTIONS
- Cube the Tofu and cook in a skillet over medium heat until golden and crisp.
- Add the Pepper & Onion Mix and Broccoli; stir-fry until hot.
- Drizzle with Stir Fry Sauce and toss to coat.
- Warm the Brown Rice according to package directions and serve the stir-fry over the rice.