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 Teriyaki Steak and Broccoli Bowl
- 02 Balsamic Roasted Salmon with Potatoes
- 03 Shredded Chicken Caesar Bowl
- 04 Pulled Pork Sandwich with Asian Slaw
- 05 Grilled Chicken Chimichurri Bowl
- 06 Goat Cheese Ravioli with Pesto & Spring Peas
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
*Prepared for you
RECIPE CARD
Balsamic Roasted Salmon with Potatoes
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Butter
- Garlic
- Kalamata Olives
- Thinly slice garlic and halve the olives.
- Coat salmon in creamy balsamic dressing and place on a baking sheet with potatoes. Roast at 325°F for 8–10 minutes until warmed through. TYLER WILL CONFIRM
- While salmon bakes, heat a skillet over medium-low heat with 1–2 tbsp oil. Add spinach, garlic, and olives. Cook until spinach is wilted. Season with a pinch of salt and stir in 1–2 tbsp butter off heat.
- To plate: spoon the spinach mix on the bottom, add potatoes, then top with salmon. Serve immediately.
*Prepared for you
RECIPE CARD
Shredded Chicken Caesar Bowl
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Shredded Chicken
- Grated Parmesan
- Romaine
- Italian Croutons
- Drain broth from chicken. Warm on the stovetop or microwave for 2 minutes, stir, and repeat until heated through.
- Chop romaine.
- In a large bowl, toss romaine, chicken, caesar dressing, and croutons. Season with salt and pepper.
- Place salad in a bowl and top with additional croutons and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Pulled Pork Sandwich with Asian Slaw
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Pulled Pork
- Classic Cole Slaw
- Brioche Bun
- Green Onion
- Thinly slice the green onion tops.
- In a bowl, toss cole slaw mix with green onion and sesame ginger dressing. Season with a pinch of salt, massage well, and let sit at least 3 minutes.
- Place pulled pork in a pot over medium heat, stirring occasionally, until warmed through, about 15 minutes. Drain excess liquid.
- Toast brioche bun if desired. Layer pulled pork on the bottom bun, top with slaw, and place the top bun on. Serve immediately.
*Prepared for you
RECIPE CARD
Grilled Chicken Chimichurri Bowl
INGREDIENTS
DIRECTIONS
- Springer Mountain Grilled Chicken
- Brown Rice
- Classic Chimichurri
- Pickled Onions
- Daisy Sour Cream
- Royal Avocado
- Jalapeño
- Cilantro
- Thinly slice jalapeño into rings. Peel and dice avocado.
- Dice chicken.Heat a skillet over medium heat with a drizzle of oil. Add chicken and warm 2–3 minutes until heated through.
- Warm rice according to package instructions.
- Toss chicken, pickled onions, and avocado in chimichurri.
- Place rice in a bowl, top with the chimichurri chicken mix, jalapeño slices, cilantro leaves, and a dollop of sour cream. Serve immediately.
*Prepared for you
RECIPE CARD
Goat Cheese Ravioli with Pesto & Spring Peas
INGREDIENTS
DIRECTIONS
- Spring Onion Pesto
- Roasted Garlic Asparagus
- Garden Peas
- Butter
- Grated Parmesan
- Goat Cheese Ravioli
- Basil
- Sea Salt
- Italian Croutons
- Bring a pot of salted water to a boil. Cook ravioli and peas together until ravioli float, about 4–5 minutes. Drain and reserve 1 cup of pasta water.
- Rough chop asparagus into bite-sized pieces.
- In a sauté pan over medium heat, warm spring onion pesto with asparagus. Toss in ravioli and peas. Add 1–2 oz pasta water to bring the sauce together. Stir in 1 tbsp butter. If sauce looks oily, add another splash of pasta water. Season with salt and pepper.
- Top with grated parmesan, crushed croutons, and fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
*Prepared for you
DIRECTIONS
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
RECIPE CARD
Balsamic Roasted Salmon with Potatoes
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Butter
- Garlic
- Kalamata Olives
*Prepared for you
DIRECTIONS
- Thinly slice garlic and halve the olives.
- Coat salmon in creamy balsamic dressing and place on a baking sheet with potatoes. Roast at 325°F for 8–10 minutes until warmed through. TYLER WILL CONFIRM
- While salmon bakes, heat a skillet over medium-low heat with 1–2 tbsp oil. Add spinach, garlic, and olives. Cook until spinach is wilted. Season with a pinch of salt and stir in 1–2 tbsp butter off heat.
- To plate: spoon the spinach mix on the bottom, add potatoes, then top with salmon. Serve immediately.
RECIPE CARD
Shredded Chicken Caesar Bowl
INGREDIENTS
- Caesar Dressing
- Shredded Chicken
- Grated Parmesan
- Romaine
- Italian Croutons
*Prepared for you
DIRECTIONS
- Drain broth from chicken. Warm on the stovetop or microwave for 2 minutes, stir, and repeat until heated through.
- Chop romaine.
- In a large bowl, toss romaine, chicken, caesar dressing, and croutons. Season with salt and pepper.
- Place salad in a bowl and top with additional croutons and grated parmesan. Serve immediately.
RECIPE CARD
Pulled Pork Sandwich with Asian Slaw
INGREDIENTS
- Sesame Ginger Vinaigrette
- Pulled Pork
- Classic Cole Slaw
- Brioche Bun
- Green Onion
*Prepared for you
DIRECTIONS
- Thinly slice the green onion tops.
- In a bowl, toss cole slaw mix with green onion and sesame ginger dressing. Season with a pinch of salt, massage well, and let sit at least 3 minutes.
- Place pulled pork in a pot over medium heat, stirring occasionally, until warmed through, about 15 minutes. Drain excess liquid.
- Toast brioche bun if desired. Layer pulled pork on the bottom bun, top with slaw, and place the top bun on. Serve immediately.
RECIPE CARD
Grilled Chicken Chimichurri Bowl
INGREDIENTS
- Springer Mountain Grilled Chicken
- Brown Rice
- Classic Chimichurri
- Pickled Onions
- Daisy Sour Cream
- Royal Avocado
- Jalapeño
- Cilantro
*Prepared for you
DIRECTIONS
- Thinly slice jalapeño into rings. Peel and dice avocado.
- Dice chicken.Heat a skillet over medium heat with a drizzle of oil. Add chicken and warm 2–3 minutes until heated through.
- Warm rice according to package instructions.
- Toss chicken, pickled onions, and avocado in chimichurri.
- Place rice in a bowl, top with the chimichurri chicken mix, jalapeño slices, cilantro leaves, and a dollop of sour cream. Serve immediately.
RECIPE CARD
Goat Cheese Ravioli with Pesto & Spring Peas
INGREDIENTS
- Spring Onion Pesto
- Roasted Garlic Asparagus
- Garden Peas
- Butter
- Grated Parmesan
- Goat Cheese Ravioli
- Basil
- Sea Salt
- Italian Croutons
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook ravioli and peas together until ravioli float, about 4–5 minutes. Drain and reserve 1 cup of pasta water.
- Rough chop asparagus into bite-sized pieces.
- In a sauté pan over medium heat, warm spring onion pesto with asparagus. Toss in ravioli and peas. Add 1–2 oz pasta water to bring the sauce together. Stir in 1 tbsp butter. If sauce looks oily, add another splash of pasta water. Season with salt and pepper.
- Top with grated parmesan, crushed croutons, and fresh basil. Serve immediately.