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 Spinach Ravioli with Artichoke Goat Cheese Sauce
- 02 Steak Frites with Chimichurri & Aioli
- 03 Lemon Butter Salmon with Roasted Vegetables
- 04 Prosciutto Panino
- 05 Sesame Ginger Kale Salad
- 06 Green Goddess Chicken and Potatoes
RECIPE CARD
Spinach Ravioli with Artichoke Goat Cheese Sauce
INGREDIENTS
DIRECTIONS
- Artichoke & Goat Cheese Dip
- Spinach Ravioli
- Grated Parmesan
- Heavy Cream
- Basil
- Bring a pot of salted water to a boil. Cook ravioli 5–6 minutes until they float. Drain and do not rinse.
- In a sauté pan over medium heat, warm artichoke goat cheese dip with 3oz heavy cream until saucy and warmed through.
- Toss in ravioli and season with salt and pepper.
- Plate in a bowl and top with grated parmesan and fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Steak Frites with Chimichurri & Aioli
INGREDIENTS
DIRECTIONS
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Fries
- Heat fries in the oven per package instructions. Season with salt and pepper.
- In a sauté pan over medium heat, warm bistro steak with chimichurri until heated through.
- Plate steak and fries. Serve garlic aioli alongside for dipping.
*Prepared for you
RECIPE CARD
Lemon Butter Salmon with Roasted Vegetables
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Baked Salmon
- Citrus Marinated Beets
- Broccoli Florets
- Preheat oven to 325°F. Toss broccoli in olive oil, salt, and pepper.
- Place salmon, beets, and broccoli on a baking sheet and roast for 10–12 minutes until heated through.
- While everything roasts, warm lemon butter sauce in a small pot over medium heat until melted.
- Plate salmon and vegetables alongside each other. Drizzle lemon butter sauce over the entire dish. Serve immediately.
*Prepared for you
RECIPE CARD
Prosciutto Panino
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Arugula
- Prosciutto
- Provolone
- Red Onion
- Ciabatta
- Slice ciabatta in half. Place prosciutto and provolone on the bottom half and warm in the oven until cheese is melted.
- Thinly slice red onion.
- Top with arugula, red onion, and a drizzle of creamy balsamic. Close and serve immediately.
*Prepared for you
RECIPE CARD
Sesame Ginger Kale Salad
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Shredded Kale
- Classic Cole Slaw
- Shredded Carrots
- Mandarin Orange
- Roy Green Onion
- Sliced Almonds
- Wonton Strips
- In a large bowl toss shredded kale, coleslaw, and shredded carrots in sesame ginger vinaigrette. Let sit for 5 minutes.
- Peel mandarin and separate into segments. Thinly slice green onion.
- Top salad with mandarin segments, green onion, sliced almonds, and wonton strips. Serve immediately.
*Prepared for you
RECIPE CARD
Green Goddess Chicken and Potatoes
INGREDIENTS
DIRECTIONS
- Green Goddess Dressing
- Springer Mountain Grilled Chicken
- Roasted Garlic Asparagus
- Parmesan Smashed Potatoes
- Basil
- Preheat oven to 325°F. Place chicken, asparagus, and potatoes on a baking sheet and roast for 12 minutes until heated through.
- Place chicken and vegetables alongside each other on a plate. Drizzle green goddess dressing over everything and garnish with fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Spinach Ravioli with Artichoke Goat Cheese Sauce
INGREDIENTS
- Artichoke & Goat Cheese Dip
- Spinach Ravioli
- Grated Parmesan
- Heavy Cream
- Basil
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook ravioli 5–6 minutes until they float. Drain and do not rinse.
- In a sauté pan over medium heat, warm artichoke goat cheese dip with 3oz heavy cream until saucy and warmed through.
- Toss in ravioli and season with salt and pepper.
- Plate in a bowl and top with grated parmesan and fresh basil. Serve immediately.
RECIPE CARD
Steak Frites with Chimichurri & Aioli
INGREDIENTS
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Fries
*Prepared for you
DIRECTIONS
- Heat fries in the oven per package instructions. Season with salt and pepper.
- In a sauté pan over medium heat, warm bistro steak with chimichurri until heated through.
- Plate steak and fries. Serve garlic aioli alongside for dipping.
RECIPE CARD
Lemon Butter Salmon with Roasted Vegetables
INGREDIENTS
- Lemon Butter Sauce
- Baked Salmon
- Citrus Marinated Beets
- Broccoli Florets
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Toss broccoli in olive oil, salt, and pepper.
- Place salmon, beets, and broccoli on a baking sheet and roast for 10–12 minutes until heated through.
- While everything roasts, warm lemon butter sauce in a small pot over medium heat until melted.
- Plate salmon and vegetables alongside each other. Drizzle lemon butter sauce over the entire dish. Serve immediately.
RECIPE CARD
Prosciutto Panino
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Arugula
- Prosciutto
- Provolone
- Red Onion
- Ciabatta
*Prepared for you
DIRECTIONS
- Slice ciabatta in half. Place prosciutto and provolone on the bottom half and warm in the oven until cheese is melted.
- Thinly slice red onion.
- Top with arugula, red onion, and a drizzle of creamy balsamic. Close and serve immediately.
RECIPE CARD
Sesame Ginger Kale Salad
INGREDIENTS
- Sesame Ginger Vinaigrette
- Shredded Kale
- Classic Cole Slaw
- Shredded Carrots
- Mandarin Orange
- Roy Green Onion
- Sliced Almonds
- Wonton Strips
*Prepared for you
DIRECTIONS
- In a large bowl toss shredded kale, coleslaw, and shredded carrots in sesame ginger vinaigrette. Let sit for 5 minutes.
- Peel mandarin and separate into segments. Thinly slice green onion.
- Top salad with mandarin segments, green onion, sliced almonds, and wonton strips. Serve immediately.
RECIPE CARD
Green Goddess Chicken and Potatoes
INGREDIENTS
- Green Goddess Dressing
- Springer Mountain Grilled Chicken
- Roasted Garlic Asparagus
- Parmesan Smashed Potatoes
- Basil
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Place chicken, asparagus, and potatoes on a baking sheet and roast for 12 minutes until heated through.
- Place chicken and vegetables alongside each other on a plate. Drizzle green goddess dressing over everything and garnish with fresh basil. Serve immediately.