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 Burrata and Strawberry Spinach Salad
- 02 Steak and Kale Caesar Salad
- 03 Honey Dijon Chicken Sandwich
- 04 Spinach Ravioli with Asparagus & Lemon Butter
- 05 Balsamic Roasted Salmon with Potatoes
- 06 Roasted Chicken & Beet Bowl with Farro
RECIPE CARD
Burrata and Strawberry Spinach Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Spinach
- Burrata
- Strawberries
- Red Onion
- Prosciutto
- Marcona Almonds
Quarter the strawberries and thinly shave the red onion.
In a large bowl, toss strawberries, red onion, and baby spinach with creamy balsamic. Season with salt and pepper.
Place salad in a bowl, tear burrata and place on top. Garnish with marcona almonds and prosciutto. Serve immediately.
*Prepared for you
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Honey Dijon Chicken Sandwich
INGREDIENTS
DIRECTIONS
- Spring Mix
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Brioche Bun
- Large Tomato
- Preheat oven to 375°F. Coat chicken in lemon honey dijon vinaigrette and place on an oven-safe tray. Bake for 10–15 minutes until warmed through.
- In the last 5 minutes, place brioche buns cut-side up on the tray to toast.
- Layer chicken on the bottom bun with spring mix and sliced tomato. Close and serve immediately.
*Prepared for you
RECIPE CARD
Spinach Ravioli with Asparagus & Lemon Butter
INGREDIENTS
DIRECTIONS
- Lemon
- Basil
- Roasted Garlic Asparagus
- Grated Parmesan
- Spinach Ravioli
- Prosciutto
- Butter
- Bring a pot of salted water to a boil. Add spinach ravioli and cook 5–6 minutes until they float. Drain and do not rinse.
- In a sauté pan, warm roasted garlic asparagus in butter until heated through.
- Add ravioli to the pan and toss with the asparagus. Finish with a squeeze of lemon and season with salt.
- Top with grated parmesan, fresh basil, and optional prosciutto. Serve immediately.
*Prepared for you
RECIPE CARD
Balsamic Roasted Salmon with Potatoes
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Garlic
- Kalamata Olives
- Butter
- 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.
- While salmon roasts, 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.
- Spoon spinach mix on the bottom of a plate, add potatoes, then top with salmon. Serve immediately.
*Prepared for you
RECIPE CARD
Roasted Chicken & Beet Bowl with Farro
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Springer Mountain Grilled Chicken
- Maple Glazed Baby Carrots
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Pistachio
- Preheat oven to 325°F. Place chicken, beets, and maple glazed carrots on a baking sheet and roast for 12–14 minutes until chicken is warmed through.
- Warm farro according to package instructions.
- Place farro in a bowl, top with beets and carrots. Slice chicken and place on top. Finish with crumbled goat cheese and crushed pistachios. Serve immediately.
*Prepared for you
RECIPE CARD
Burrata and Strawberry Spinach Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Spinach
- Burrata
- Strawberries
- Red Onion
- Prosciutto
- Marcona Almonds
*Prepared for you
DIRECTIONS
Quarter the strawberries and thinly shave the red onion.
In a large bowl, toss strawberries, red onion, and baby spinach with creamy balsamic. Season with salt and pepper.
Place salad in a bowl, tear burrata and place on top. Garnish with marcona almonds and prosciutto. Serve immediately.
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
*Prepared for you
DIRECTIONS
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
RECIPE CARD
Honey Dijon Chicken Sandwich
INGREDIENTS
- Spring Mix
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Brioche Bun
- Large Tomato
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Coat chicken in lemon honey dijon vinaigrette and place on an oven-safe tray. Bake for 10–15 minutes until warmed through.
- In the last 5 minutes, place brioche buns cut-side up on the tray to toast.
- Layer chicken on the bottom bun with spring mix and sliced tomato. Close and serve immediately.
RECIPE CARD
Spinach Ravioli with Asparagus & Lemon Butter
INGREDIENTS
- Lemon
- Basil
- Roasted Garlic Asparagus
- Grated Parmesan
- Spinach Ravioli
- Prosciutto
- Butter
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Add spinach ravioli and cook 5–6 minutes until they float. Drain and do not rinse.
- In a sauté pan, warm roasted garlic asparagus in butter until heated through.
- Add ravioli to the pan and toss with the asparagus. Finish with a squeeze of lemon and season with salt.
- Top with grated parmesan, fresh basil, and optional prosciutto. Serve immediately.
RECIPE CARD
Balsamic Roasted Salmon with Potatoes
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Garlic
- Kalamata Olives
- Butter
*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.
- While salmon roasts, 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.
- Spoon spinach mix on the bottom of a plate, add potatoes, then top with salmon. Serve immediately.
RECIPE CARD
Roasted Chicken & Beet Bowl with Farro
INGREDIENTS
- Cooked Farro
- Springer Mountain Grilled Chicken
- Maple Glazed Baby Carrots
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Pistachio
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Place chicken, beets, and maple glazed carrots on a baking sheet and roast for 12–14 minutes until chicken is warmed through.
- Warm farro according to package instructions.
- Place farro in a bowl, top with beets and carrots. Slice chicken and place on top. Finish with crumbled goat cheese and crushed pistachios. Serve immediately.