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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 Salmon Miso Bowl
- 02 Chicken in Mushroom Cream Sauce
- 03 Roasted Carrot Grain Bowl
- 04 Spaghetti & Meatballs
- 05 Steak Salad with Avocado Lime Dressing
- 06 Brunswick Stew with Pulled Pork
RECIPE CARD
Salmon Miso Bowl
INGREDIENTS
DIRECTIONS
- Baked Salmon*
- Ginger Miso Dressing*
- Brown Rice*
- Avocado
- Cucumber
- Scallions
- Optional - 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
Chicken in Mushroom Cream Sauce
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Grilled Chicken
- Parmesan Cream Sauce
- Oyster Mushrooms
- Fresh Basil
- Warm the Cooked Farro according to package instructions.
- Slice the Mushrooms & Grilled Chicken.
- Heat a medium sauté pan over medium-high heat and add 1 tablespoon oil. Add Oyster Mushrooms and cook until tender. Add sliced Grilled Chicken and pour in Parm Cream Sauce. Bring to a gentle simmer and cook until the chicken is warmed through.
- Spoon the warm Farro into bowls and top with the chicken and mushroom cream sauce mixture.
- Finish with fresh Basil and serve immediately.
*Prepared for you
RECIPE CARD
Roasted Carrot Grain Bowl
INGREDIENTS
DIRECTIONS
- Maple Roasted Carrots*
- Parmesan Roasted Cauliflower*
- Cooked Farro*
- Arugula
- Honey Mustard Dressing*
- Warm the Maple Carrots, Parmesan Roasted Cauliflower over medium heat until heated through.
- Heat Farro according to package instructions.
- Add the warmed Farro to a bowl and top with the Carrots and Cauliflower.
- Add Arugula and drizzle with Honey Mustard Dressing.
- Toss gently and serve warm or at room temperature.
*Prepared for you
RECIPE CARD
Spaghetti & Meatballs
INGREDIENTS
DIRECTIONS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Spaghetti
- Grated Parmesan
- Fresh Basil
- Warm the Tomato Basil Sauce in a medium pot.
- Add the Beef & Pork Meatballs directly into the warm sauce and simmer for 10–12 minutes until fully heated through and well coated.
- Bring a pot of salted water to a boil and cook the Spaghetti for 3–4 minutes until al dente. Drain well.
- Plate the Spaghetti in bowls. Spoon the Tomato Basil Sauce over the top and add the Meatballs.
- Finish with Grated Parmesan and fresh Basil. Serve immediately.
*Prepared for you
RECIPE CARD
Steak Salad with Avocado Lime Dressing
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Avocado Goddess
- Pickled Onion
- Mexican Blend Cheese
- Spring Mix
- Tortilla Strips
- Cherry Tomatoes
- Avocado
- Optional - Heat the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until warmed through.
- Halve the Cherry Tomatoes and slice the Avocado.
- In a large bowl, combine the Spring Mix, Pickled Onion, Tomatoes, and Mexican Blend Cheese.
- Top with the warm Steak and Tortilla Strips.
- Drizzle with Avocado Goddess Dressing and season lightly with salt and pepper.
*Prepared for you
RECIPE CARD
Brunswick Stew with Pulled Pork
INGREDIENTS
DIRECTIONS
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Chicken Broth
- Corn
- Diced Tomatoes
- Optional - Pimento Cheese
- In a medium stock pot, combine Pulled Pork with its jus, Sweet & Tangy BBQ Sauce, Diced Tomatoes, ½ cup Corn, and 1 cup Chicken Broth.
- Bring to a gentle boil, then reduce heat slightly and warm through until the pork is fully heated and flavors are blended.
- Season with salt to taste.
- Serve hot with a dollop of Pimento Cheese on top.
*Prepared for you
RECIPE CARD
Salmon Miso Bowl
INGREDIENTS
- Baked Salmon*
- Ginger Miso Dressing*
- Brown Rice*
- Avocado
- Cucumber
- Scallions
- Optional - 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
Chicken in Mushroom Cream Sauce
INGREDIENTS
- Cooked Farro
- Grilled Chicken
- Parmesan Cream Sauce
- Oyster Mushrooms
- Fresh Basil
*Prepared for you
DIRECTIONS
- Warm the Cooked Farro according to package instructions.
- Slice the Mushrooms & Grilled Chicken.
- Heat a medium sauté pan over medium-high heat and add 1 tablespoon oil. Add Oyster Mushrooms and cook until tender. Add sliced Grilled Chicken and pour in Parm Cream Sauce. Bring to a gentle simmer and cook until the chicken is warmed through.
- Spoon the warm Farro into bowls and top with the chicken and mushroom cream sauce mixture.
- Finish with fresh Basil and serve immediately.
RECIPE CARD
Roasted Carrot Grain Bowl
INGREDIENTS
- Maple Roasted Carrots*
- Parmesan Roasted Cauliflower*
- Cooked Farro*
- Arugula
- Honey Mustard Dressing*
*Prepared for you
DIRECTIONS
- Warm the Maple Carrots, Parmesan Roasted Cauliflower over medium heat until heated through.
- Heat Farro according to package instructions.
- Add the warmed Farro to a bowl and top with the Carrots and Cauliflower.
- Add Arugula and drizzle with Honey Mustard Dressing.
- Toss gently and serve warm or at room temperature.
RECIPE CARD
Spaghetti & Meatballs
INGREDIENTS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Spaghetti
- Grated Parmesan
- Fresh Basil
*Prepared for you
DIRECTIONS
- Warm the Tomato Basil Sauce in a medium pot.
- Add the Beef & Pork Meatballs directly into the warm sauce and simmer for 10–12 minutes until fully heated through and well coated.
- Bring a pot of salted water to a boil and cook the Spaghetti for 3–4 minutes until al dente. Drain well.
- Plate the Spaghetti in bowls. Spoon the Tomato Basil Sauce over the top and add the Meatballs.
- Finish with Grated Parmesan and fresh Basil. Serve immediately.
RECIPE CARD
Steak Salad with Avocado Lime Dressing
INGREDIENTS
- Bistro Steak
- Avocado Goddess
- Pickled Onion
- Mexican Blend Cheese
- Spring Mix
- Tortilla Strips
- Cherry Tomatoes
- Avocado
*Prepared for you
DIRECTIONS
- Optional - Heat the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until warmed through.
- Halve the Cherry Tomatoes and slice the Avocado.
- In a large bowl, combine the Spring Mix, Pickled Onion, Tomatoes, and Mexican Blend Cheese.
- Top with the warm Steak and Tortilla Strips.
- Drizzle with Avocado Goddess Dressing and season lightly with salt and pepper.
RECIPE CARD
Brunswick Stew with Pulled Pork
INGREDIENTS
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Chicken Broth
- Corn
- Diced Tomatoes
- Optional - Pimento Cheese
*Prepared for you
DIRECTIONS
- In a medium stock pot, combine Pulled Pork with its jus, Sweet & Tangy BBQ Sauce, Diced Tomatoes, ½ cup Corn, and 1 cup Chicken Broth.
- Bring to a gentle boil, then reduce heat slightly and warm through until the pork is fully heated and flavors are blended.
- Season with salt to taste.
- Serve hot with a dollop of Pimento Cheese on top.