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 Roasted Pepper & Herb Salmon Bowl
- 02 Steak & Snap Pea Stir Fry
- 03 Sun-Dried Tomato Pesto Rigatoni
- 04 Harvest Chicken Bowl
- 05 Chicken Salad with Peanut Lime Dressing
- 06 Mediterranean Chopped Salad
RECIPE CARD
Roasted Pepper & Herb Salmon Bowl
INGREDIENTS
DIRECTIONS
- Chermoula
- Baked Salmon
- Cooked Farro
- Roasted Sweet Potatoes
- Shredded Kale
- Heat oven to 275°F. Place the salmon and sweet potatoes on a sheet pan and spoon chermoula over the salmon.
- Bake 15–20 minutes, until the salmon is heated through (145°F).
- Meanwhile, sauté the kale in a little olive oil over medium heat until wilted and tender, 3–4 minutes. Season with salt.
- Warm the farro according to package directions.
- Build the bowl with the farro and kale, top with the sweet potatoes and chermoula salmon, and spoon over any extra chermoula. Serve.
*Prepared for you
RECIPE CARD
Steak & Snap Pea Stir Fry
INGREDIENTS
DIRECTIONS
- Stir Fry Sauce
- Snap Peas
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Toasted Sesame Oil
- Heat a skillet over medium-high heat with a drizzle of sesame oil.
- Add pepper & onion mix and snap peas. Sauté until crisp-tender.
- Push vegetables to one side. Add bistro steak and warm 30–60 seconds until heated through.
- Add stir fry sauce and toss everything together until coated and hot.
- Serve over warm brown rice.
*Prepared for you
RECIPE CARD
Sun-Dried Tomato Pesto Rigatoni
INGREDIENTS
DIRECTIONS
- Sun-Dried Tomato Pesto
- Rigatoni
- Italian Sausage
- Baby Spinach
- Grated Parmesan
- Bring a large pot of salted water to a boil. Cook rigatoni to al dente, reserving ½ cup of pasta water, then drain.
- Reheat crumbled sausage in a large pan with a little oil over medium until warmed through.
- Add baby spinach and cook until just wilted, 1–2 minutes.
- Add drained rigatoni and sun-dried tomato pesto, tossing with a splash of pasta water until everything is coated and glossy.
- Finish with grated parmesan, season with salt and pepper, and serve.
*Prepared for you
RECIPE CARD
Harvest Chicken Bowl
INGREDIENTS
DIRECTIONS
- Maple Dijon Vinaigrette
- Shredded Kale
- Grilled Chicken
- Brown Rice
- Crumbled Goat Cheese
- Crumbled Goat Cheese
- Apple
- Candied Pecans
- Massage kale with a little maple dijon vinaigrette.
- Warm brown rice according to package instructions.
- In a skillet over medium heat, warm roasted sweet potatoes and grilled chicken until heated through. Slice chicken.
- Slice apple.
- Build the bowl: start with brown rice, add kale, then top with sweet potatoes and chicken.
- Finish with crumbled goat cheese, sliced apple, and candied pecans. Drizzle with maple dijon vinaigrette and serve.
*Prepared for you
RECIPE CARD
Chicken Salad with Peanut Lime Dressing
INGREDIENTS
DIRECTIONS
- Peanut Lime Sauce
- Hearty Salad Mix
- Shredded Chicken
- Peanut Lime Sauce*
- Cucumber
- Shredded Carrots
- Green Onions
- Drain broth from shredded chicken.
- Slice cucumber and thinly slice green onion.
- In a large bowl combine hearty salad mix, coleslaw, shredded carrots, cucumber, and chicken.
- Drizzle with peanut lime sauce and toss gently to coat. Finish with green onion and serve.
*Prepared for you
RECIPE CARD
Mediterranean Chopped Salad
INGREDIENTS
DIRECTIONS
- Feta Dressing
- Little Gem Lettuce
- Crumbled Feta
- Cucumber
- Tomato
- Chickpeas
- Kalamata Olives
- Parsley
- Chop little gem and add to a large bowl.
- Add cucumber, tomato, and chickpeas.
- Drizzle generously with feta dressing and toss.
- Finish with kalamata olives, crumbled feta, and fresh parsley. Serve immediately.
*Prepared for you
RECIPE CARD
Roasted Pepper & Herb Salmon Bowl
INGREDIENTS
- Chermoula
- Baked Salmon
- Cooked Farro
- Roasted Sweet Potatoes
- Shredded Kale
*Prepared for you
DIRECTIONS
- Heat oven to 275°F. Place the salmon and sweet potatoes on a sheet pan and spoon chermoula over the salmon.
- Bake 15–20 minutes, until the salmon is heated through (145°F).
- Meanwhile, sauté the kale in a little olive oil over medium heat until wilted and tender, 3–4 minutes. Season with salt.
- Warm the farro according to package directions.
- Build the bowl with the farro and kale, top with the sweet potatoes and chermoula salmon, and spoon over any extra chermoula. Serve.
RECIPE CARD
Steak & Snap Pea Stir Fry
INGREDIENTS
- Stir Fry Sauce
- Snap Peas
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Toasted Sesame Oil
*Prepared for you
DIRECTIONS
- Heat a skillet over medium-high heat with a drizzle of sesame oil.
- Add pepper & onion mix and snap peas. Sauté until crisp-tender.
- Push vegetables to one side. Add bistro steak and warm 30–60 seconds until heated through.
- Add stir fry sauce and toss everything together until coated and hot.
- Serve over warm brown rice.
RECIPE CARD
Sun-Dried Tomato Pesto Rigatoni
INGREDIENTS
- Sun-Dried Tomato Pesto
- Rigatoni
- Italian Sausage
- Baby Spinach
- Grated Parmesan
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook rigatoni to al dente, reserving ½ cup of pasta water, then drain.
- Reheat crumbled sausage in a large pan with a little oil over medium until warmed through.
- Add baby spinach and cook until just wilted, 1–2 minutes.
- Add drained rigatoni and sun-dried tomato pesto, tossing with a splash of pasta water until everything is coated and glossy.
- Finish with grated parmesan, season with salt and pepper, and serve.
RECIPE CARD
Harvest Chicken Bowl
INGREDIENTS
- Maple Dijon Vinaigrette
- Shredded Kale
- Grilled Chicken
- Brown Rice
- Crumbled Goat Cheese
- Crumbled Goat Cheese
- Apple
- Candied Pecans
*Prepared for you
DIRECTIONS
- Massage kale with a little maple dijon vinaigrette.
- Warm brown rice according to package instructions.
- In a skillet over medium heat, warm roasted sweet potatoes and grilled chicken until heated through. Slice chicken.
- Slice apple.
- Build the bowl: start with brown rice, add kale, then top with sweet potatoes and chicken.
- Finish with crumbled goat cheese, sliced apple, and candied pecans. Drizzle with maple dijon vinaigrette and serve.
RECIPE CARD
Chicken Salad with Peanut Lime Dressing
INGREDIENTS
- Peanut Lime Sauce
- Hearty Salad Mix
- Shredded Chicken
- Peanut Lime Sauce*
- Cucumber
- Shredded Carrots
- Green Onions
*Prepared for you
DIRECTIONS
- Drain broth from shredded chicken.
- Slice cucumber and thinly slice green onion.
- In a large bowl combine hearty salad mix, coleslaw, shredded carrots, cucumber, and chicken.
- Drizzle with peanut lime sauce and toss gently to coat. Finish with green onion and serve.
RECIPE CARD
Mediterranean Chopped Salad
INGREDIENTS
- Feta Dressing
- Little Gem Lettuce
- Crumbled Feta
- Cucumber
- Tomato
- Chickpeas
- Kalamata Olives
- Parsley
*Prepared for you
DIRECTIONS
- Chop little gem and add to a large bowl.
- Add cucumber, tomato, and chickpeas.
- Drizzle generously with feta dressing and toss.
- Finish with kalamata olives, crumbled feta, and fresh parsley. Serve immediately.