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 Fall Harvest Bowl
- 02 Brown Butter Steak & Gnocchi
- 03 Kale, Apple & Pomegranate Salad
- 04 Greek Pasta Salad
- 05 BBQ Baked Potatoes
- 06 Salmon with Balsamic Brussels
RECIPE CARD
Fall Harvest Bowl
INGREDIENTS
DIRECTIONS
- Honey Mustard Dressing
- Grilled Chicken
- Cooked Brown Rice
- Roasted Sweet Potatoes
- Chopped Kale
- Crumbled Feta
- Cucumber
- Sliced Almonds
- Warm brown rice and roasted sweet potatoes per package instructions.
- Slice grilled chicken.
- Place kale in a large bowl and toss with honey mustard dressing until coated. Let sit 2-3 minutes to soften.
- Add warm sweet potatoes, brown rice, and sliced chicken to the kale.
- Top with crumbled feta, sliced cucumber, and sliced almonds. Drizzle with extra honey mustard and serve.
*Prepared for you
RECIPE CARD
Brown Butter Steak & Gnocchi
INGREDIENTS
DIRECTIONS
- Sliced Grassfed Bistro Steak*
- Potato Gnocchi
- Grated Parmesan
- Butter
- Fresh Sage
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions until they float. Drain well.
- In a skillet, melt butter over medium heat and cook until golden brown and nutty, 3–5 minutes.
- Add sage leaves and fry a few seconds until crisp. Remove from heat and season lightly with salt.
- Add drained gnocchi to the brown butter and toss gently to coat.
- Add bistro steak and warm 1–2 minutes over medium-low heat.
- Top with grated parmesan and serve immediately.
*Prepared for you
RECIPE CARD
Kale, Apple & Pomegranate Salad
INGREDIENTS
DIRECTIONS
- Maple Dijon Vinaigrette
- Chopped Kale
- Apple
- Pomegranate Seeds
- Candied Pecans
- Place kale in a large bowl. Drizzle with maple dijon vinaigrette and toss well. Let sit 2–3 minutes to soften.
- Slice apple. Add apple, pomegranate seeds, and candied pecans to the bowl.
- Toss gently and serve.
*Prepared for you
RECIPE CARD
Greek Pasta Salad
INGREDIENTS
DIRECTIONS
- Feta Dressing
- Gemelli Pasta
- Crumbled Feta
- Cherry Tomatoes
- Cucumber
- Marinated Artichokes
- Red Onion
- Kalamata Olives
- Dill
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, then drain, rinse under cold water, and transfer to a large bowl.
- Halve the cherry tomatoes and chop the cucumber, artichokes, and red onion.
- Add tomatoes, cucumber, artichokes, red onion, kalamata olives, and crumbled feta to the pasta.
- Add feta dressing and toss to combine. Season with salt and pepper.
- Finish with fresh dill and serve cold or at room temperature.
*Prepared for you
RECIPE CARD
BBQ Baked Potatoes
INGREDIENTS
DIRECTIONS
- Sweet & Tangy BBQ Sauce*
- Pulled Pork*
- Shredded Mexican Blend
- Russet Potato or Sweet Potato
- Avocado
- Sour Cream
- Preheat oven to 400°F. Scrub potatoes and pierce with a fork. Bake 45–60 minutes until tender.
- Warm pulled pork with BBQ sauce in a pot over medium heat, stirring occasionally, until heated through.
- Slice potatoes open and fluff the insides. Top with pulled pork, shredded cheese, avocado, and sour cream. Serve immediately.
*Prepared for you
RECIPE CARD
Salmon with Balsamic Brussels
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Balsamic Brussels
- Brown Rice
- Heat oven to 275°F. Place salmon on a sheet pan and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat a skillet over medium-high heat. Add balsamic brussels and cook 3–4 minutes, stirring occasionally, until warmed through and lightly crisped.
- Warm brown rice per package instructions.
- Plate salmon alongside the brussels and rice. Serve immediately.
*Prepared for you
RECIPE CARD
Fall Harvest Bowl
INGREDIENTS
- Honey Mustard Dressing
- Grilled Chicken
- Cooked Brown Rice
- Roasted Sweet Potatoes
- Chopped Kale
- Crumbled Feta
- Cucumber
- Sliced Almonds
*Prepared for you
DIRECTIONS
- Warm brown rice and roasted sweet potatoes per package instructions.
- Slice grilled chicken.
- Place kale in a large bowl and toss with honey mustard dressing until coated. Let sit 2-3 minutes to soften.
- Add warm sweet potatoes, brown rice, and sliced chicken to the kale.
- Top with crumbled feta, sliced cucumber, and sliced almonds. Drizzle with extra honey mustard and serve.
RECIPE CARD
Brown Butter Steak & Gnocchi
INGREDIENTS
- Sliced Grassfed Bistro Steak*
- Potato Gnocchi
- Grated Parmesan
- Butter
- Fresh Sage
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions until they float. Drain well.
- In a skillet, melt butter over medium heat and cook until golden brown and nutty, 3–5 minutes.
- Add sage leaves and fry a few seconds until crisp. Remove from heat and season lightly with salt.
- Add drained gnocchi to the brown butter and toss gently to coat.
- Add bistro steak and warm 1–2 minutes over medium-low heat.
- Top with grated parmesan and serve immediately.
RECIPE CARD
Kale, Apple & Pomegranate Salad
INGREDIENTS
- Maple Dijon Vinaigrette
- Chopped Kale
- Apple
- Pomegranate Seeds
- Candied Pecans
*Prepared for you
DIRECTIONS
- Place kale in a large bowl. Drizzle with maple dijon vinaigrette and toss well. Let sit 2–3 minutes to soften.
- Slice apple. Add apple, pomegranate seeds, and candied pecans to the bowl.
- Toss gently and serve.
RECIPE CARD
Greek Pasta Salad
INGREDIENTS
- Feta Dressing
- Gemelli Pasta
- Crumbled Feta
- Cherry Tomatoes
- Cucumber
- Marinated Artichokes
- Red Onion
- Kalamata Olives
- Dill
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, then drain, rinse under cold water, and transfer to a large bowl.
- Halve the cherry tomatoes and chop the cucumber, artichokes, and red onion.
- Add tomatoes, cucumber, artichokes, red onion, kalamata olives, and crumbled feta to the pasta.
- Add feta dressing and toss to combine. Season with salt and pepper.
- Finish with fresh dill and serve cold or at room temperature.
RECIPE CARD
BBQ Baked Potatoes
INGREDIENTS
- Sweet & Tangy BBQ Sauce*
- Pulled Pork*
- Shredded Mexican Blend
- Russet Potato or Sweet Potato
- Avocado
- Sour Cream
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F. Scrub potatoes and pierce with a fork. Bake 45–60 minutes until tender.
- Warm pulled pork with BBQ sauce in a pot over medium heat, stirring occasionally, until heated through.
- Slice potatoes open and fluff the insides. Top with pulled pork, shredded cheese, avocado, and sour cream. Serve immediately.
RECIPE CARD
Salmon with Balsamic Brussels
INGREDIENTS
- Baked Salmon
- Balsamic Brussels
- Brown Rice
*Prepared for you
DIRECTIONS
- Heat oven to 275°F. Place salmon on a sheet pan and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat a skillet over medium-high heat. Add balsamic brussels and cook 3–4 minutes, stirring occasionally, until warmed through and lightly crisped.
- Warm brown rice per package instructions.
- Plate salmon alongside the brussels and rice. Serve immediately.