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 Steak & Tomato Ciabatta
- 02 Pork Elote Bowl
- 03 Panko Chicken with Creamy Lemony Broccoli Couscous
- 04 Caramelized Onion Tart
- 05 BBQ Salmon Tacos with Ranch Slaw
- 06 Mediterranean Grain Bowl
RECIPE CARD
Steak & Tomato Ciabatta
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Confit Tomatoes
- Org Provolone
- Ciabatta
- Preheat oven to 375°F. Place ciabatta cut-side up on a baking sheet and toast for 4–5 minutes until golden.
- Warm steak per package instructions.
- Spread garlic aioli on one side of the ciabatta and layer arugula. On the other side spread confit tomatoes, pressing into the bread.
- Top with steak and provolone. Return to oven 2–3 minutes until cheese melts.
- Close, cut into pieces, and serve immediately.
*Prepared for you
RECIPE CARD
Pork Elote Bowl
INGREDIENTS
DIRECTIONS
- Tomatillo Sauce
- Chipotle Crema
- Pulled Pork
- Brown Rice
- Grilled Corn
- Green Onion
- Cilantro
- Avocado
- Cotija Cheese
- Drain pulled pork from jus. Warm in a skillet over medium heat with tomatillo sauce until heated through.
- Warm brown rice per package instructions.
- Cut corn kernels off the cob. Combine corn with chipotle crema and cotija.
- Add rice to a bowl, top with pork, elote salad, and sliced avocado. Finish with chopped green onion and cilantro. Serve immediately.
*Prepared for you
RECIPE CARD
Panko Chicken with Creamy Lemony Broccoli Couscous
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Panko Crusted Chicken
- Pearl Couscous
- Broccoli Florets
- Lemon
- Zest the lemon and set aside. Halve the lemon.
- Bring a pot of salted water to a boil. Add broccoli and squeeze in the lemon halves. Cook until tender and drain.
- Chop the drained broccoli into small pieces.
- In the same pot over medium-low heat, add pearl couscous, chopped broccoli, and parmesan cream sauce. Warm slowly, thinning with water as needed. Stir in lemon zest.
- Warm panko chicken per package instructions. Serve over the broccoli couscous.
*Prepared for you
RECIPE CARD
Caramelized Onion Tart
INGREDIENTS
DIRECTIONS
- French Pantry Vinaigrette
- Baby Arugula
- Caramelized Onions
- Goat Cheese
- Duf Puff Pastry
- Non Balsamic Glaze — optional
- Thaw puff pastry overnight or 30 minutes on the counter.
- Unroll and score a frame 1 inch from the edges. Dock the interior with a fork. Bake per package instructions.
- Spread caramelized onions inside the frame and dot with goat cheese. Return to oven 5 minutes until warmed and goat cheese softens.
- Toss arugula with salt, pepper, and French pantry vinaigrette.
- Top tart with dressed arugula. Drizzle with balsamic glaze if desired. Slice and serve.
*Prepared for you
RECIPE CARD
BBQ Salmon Tacos with Ranch Slaw
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Sweet & Tangy BBQ Sauce
- Baked Salmon
- Classic Cole Slaw
- Tortillas
- Coat salmon generously in BBQ sauce. Warm according to package instructions.
- In a bowl, toss coleslaw with buttermilk herb ranch until lightly coated.
- Warm tortillas.
- Flake warm salmon into large pieces and spoon into tortillas. Top with ranch slaw and serve immediately.
*Prepared for you
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Cherry Tomatoes
- Cucumber
- Chop the Cucumber and halve the Tomatoes. Drain and rinse the Chickpeas.
- Warm the Cooked Farro according to package instructions.
- In a large bowl, combine the warm Farro, Chickpeas, Cucumber, and Tomatoes.
- Top with Crumbled Feta Cheese and Baby Arugula.
- Drizzle with Tzatziki and season lightly with salt and pepper if needed.
- Optional: Add your protein of choice (grilled chicken or salmon work beautifully).
*Prepared for you
RECIPE CARD
Steak & Tomato Ciabatta
INGREDIENTS
- Baby Arugula
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Confit Tomatoes
- Org Provolone
- Ciabatta
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Place ciabatta cut-side up on a baking sheet and toast for 4–5 minutes until golden.
- Warm steak per package instructions.
- Spread garlic aioli on one side of the ciabatta and layer arugula. On the other side spread confit tomatoes, pressing into the bread.
- Top with steak and provolone. Return to oven 2–3 minutes until cheese melts.
- Close, cut into pieces, and serve immediately.
RECIPE CARD
Pork Elote Bowl
INGREDIENTS
- Tomatillo Sauce
- Chipotle Crema
- Pulled Pork
- Brown Rice
- Grilled Corn
- Green Onion
- Cilantro
- Avocado
- Cotija Cheese
*Prepared for you
DIRECTIONS
- Drain pulled pork from jus. Warm in a skillet over medium heat with tomatillo sauce until heated through.
- Warm brown rice per package instructions.
- Cut corn kernels off the cob. Combine corn with chipotle crema and cotija.
- Add rice to a bowl, top with pork, elote salad, and sliced avocado. Finish with chopped green onion and cilantro. Serve immediately.
RECIPE CARD
Panko Chicken with Creamy Lemony Broccoli Couscous
INGREDIENTS
- Parmesan Cream Sauce
- Panko Crusted Chicken
- Pearl Couscous
- Broccoli Florets
- Lemon
*Prepared for you
DIRECTIONS
- Zest the lemon and set aside. Halve the lemon.
- Bring a pot of salted water to a boil. Add broccoli and squeeze in the lemon halves. Cook until tender and drain.
- Chop the drained broccoli into small pieces.
- In the same pot over medium-low heat, add pearl couscous, chopped broccoli, and parmesan cream sauce. Warm slowly, thinning with water as needed. Stir in lemon zest.
- Warm panko chicken per package instructions. Serve over the broccoli couscous.
RECIPE CARD
Caramelized Onion Tart
INGREDIENTS
- French Pantry Vinaigrette
- Baby Arugula
- Caramelized Onions
- Goat Cheese
- Duf Puff Pastry
- Non Balsamic Glaze — optional
*Prepared for you
DIRECTIONS
- Thaw puff pastry overnight or 30 minutes on the counter.
- Unroll and score a frame 1 inch from the edges. Dock the interior with a fork. Bake per package instructions.
- Spread caramelized onions inside the frame and dot with goat cheese. Return to oven 5 minutes until warmed and goat cheese softens.
- Toss arugula with salt, pepper, and French pantry vinaigrette.
- Top tart with dressed arugula. Drizzle with balsamic glaze if desired. Slice and serve.
RECIPE CARD
BBQ Salmon Tacos with Ranch Slaw
INGREDIENTS
- Buttermilk Herb Ranch
- Sweet & Tangy BBQ Sauce
- Baked Salmon
- Classic Cole Slaw
- Tortillas
*Prepared for you
DIRECTIONS
- Coat salmon generously in BBQ sauce. Warm according to package instructions.
- In a bowl, toss coleslaw with buttermilk herb ranch until lightly coated.
- Warm tortillas.
- Flake warm salmon into large pieces and spoon into tortillas. Top with ranch slaw and serve immediately.
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Cherry Tomatoes
- Cucumber
*Prepared for you
DIRECTIONS
- Chop the Cucumber and halve the Tomatoes. Drain and rinse the Chickpeas.
- Warm the Cooked Farro according to package instructions.
- In a large bowl, combine the warm Farro, Chickpeas, Cucumber, and Tomatoes.
- Top with Crumbled Feta Cheese and Baby Arugula.
- Drizzle with Tzatziki and season lightly with salt and pepper if needed.
- Optional: Add your protein of choice (grilled chicken or salmon work beautifully).