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 Tomato Confit Bucatini
- 02 Steak Sandwich with Balsamic Caramelized Onions
- 03 Chicken Chipotle Bowl
- 04 Salmon BLT
- 05 Burrata, Beets & Prosciutto Salad
- 06 Pulled Pork Sandwich with Asian Slaw
RECIPE CARD
Tomato Confit Bucatini
INGREDIENTS
DIRECTIONS
- Confit Cherry Tomatoes
- Grated Parmesan
- Bucatini
- Basil
- Warm confit tomatoes (with a little bit of oil) in a small pan over medium heat until jammy and bubbling.
- Bring a large pot of salted water to a boil. Cook bucatini until al dente, reserving ¾ cup pasta water. Drain and return to the pot.
- Add warmed confit tomatoes and a splash of pasta water to the pasta. Toss until silky and well coated, adding more pasta water as needed.
- Season with salt and pepper. Finish with torn basil and grated parmesan if desired. Serve immediately.
*Prepared for you
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
DIRECTIONS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
*Prepared for you
RECIPE CARD
Chicken Chipotle Bowl
INGREDIENTS
DIRECTIONS
- Chipotle Crema
- Springer Mountain Grilled Chicken
- Savory Black Beans
- Brown Rice
- Grilled Corn
- Pickled Onions
- Cornichons
- Warm brown rice, black beans, grilled chicken, and grilled corn according to package instructions until heated through.
- Build the bowl: start with rice, then add beans, chicken, and corn.
- Top with pickled onions and a few chopped cornichons.
- Drizzle generously with chipotle crema and serve immediately.
*Prepared for you
RECIPE CARD
Salmon BLT
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Spring Mix
- Focaccia
- Tomato
- Applewood Bacon
- Mayonnaise
- Slice the focaccia and spread each side with mayonnaise.
- Layer with baked salmon, crisp bacon, lettuce, and tomato.
- Serve warm or at room temperature — both are delicious.
*Prepared for you
RECIPE CARD
Burrata, Beets & Prosciutto Salad
INGREDIENTS
DIRECTIONS
- Spring Mix
- Creamy Balsamic Dressing
- Citrus Marinated Beets
- Burrata
- Red Onion
- Prosciutto
- Pistachios
- Combine spring mix, red onion, and beets in a bowl. Toss lightly with creamy balsamic and season with salt.
- Place burrata on top. Finish with prosciutto and pistachios. Serve immediately.
*Prepared for you
RECIPE CARD
Pulled Pork Sandwich with Asian Slaw
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Pulled Pork
- Classic Cole Slaw
- Brioche Bun
- Green Onion
- Thinly slice the green onion tops.
- In a bowl, toss cole slaw mix with green onion and sesame ginger dressing. Season with a pinch of salt, massage well, and let sit at least 3 minutes.
- Place pulled pork in a pot over medium heat, stirring occasionally, until warmed through, about 15 minutes. Drain excess liquid.
- Toast brioche bun if desired. Layer pulled pork on the bottom bun, top with slaw, and place the top bun on. Serve immediately.
*Prepared for you
RECIPE CARD
Tomato Confit Bucatini
INGREDIENTS
- Confit Cherry Tomatoes
- Grated Parmesan
- Bucatini
- Basil
*Prepared for you
DIRECTIONS
- Warm confit tomatoes (with a little bit of oil) in a small pan over medium heat until jammy and bubbling.
- Bring a large pot of salted water to a boil. Cook bucatini until al dente, reserving ¾ cup pasta water. Drain and return to the pot.
- Add warmed confit tomatoes and a splash of pasta water to the pasta. Toss until silky and well coated, adding more pasta water as needed.
- Season with salt and pepper. Finish with torn basil and grated parmesan if desired. Serve immediately.
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
*Prepared for you
DIRECTIONS
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
RECIPE CARD
Chicken Chipotle Bowl
INGREDIENTS
- Chipotle Crema
- Springer Mountain Grilled Chicken
- Savory Black Beans
- Brown Rice
- Grilled Corn
- Pickled Onions
- Cornichons
*Prepared for you
DIRECTIONS
- Warm brown rice, black beans, grilled chicken, and grilled corn according to package instructions until heated through.
- Build the bowl: start with rice, then add beans, chicken, and corn.
- Top with pickled onions and a few chopped cornichons.
- Drizzle generously with chipotle crema and serve immediately.
RECIPE CARD
Salmon BLT
INGREDIENTS
- Baked Salmon
- Spring Mix
- Focaccia
- Tomato
- Applewood Bacon
- Mayonnaise
*Prepared for you
DIRECTIONS
- Slice the focaccia and spread each side with mayonnaise.
- Layer with baked salmon, crisp bacon, lettuce, and tomato.
- Serve warm or at room temperature — both are delicious.
RECIPE CARD
Burrata, Beets & Prosciutto Salad
INGREDIENTS
- Spring Mix
- Creamy Balsamic Dressing
- Citrus Marinated Beets
- Burrata
- Red Onion
- Prosciutto
- Pistachios
*Prepared for you
DIRECTIONS
- Combine spring mix, red onion, and beets in a bowl. Toss lightly with creamy balsamic and season with salt.
- Place burrata on top. Finish with prosciutto and pistachios. Serve immediately.
RECIPE CARD
Pulled Pork Sandwich with Asian Slaw
INGREDIENTS
- Sesame Ginger Vinaigrette
- Pulled Pork
- Classic Cole Slaw
- Brioche Bun
- Green Onion
*Prepared for you
DIRECTIONS
- Thinly slice the green onion tops.
- In a bowl, toss cole slaw mix with green onion and sesame ginger dressing. Season with a pinch of salt, massage well, and let sit at least 3 minutes.
- Place pulled pork in a pot over medium heat, stirring occasionally, until warmed through, about 15 minutes. Drain excess liquid.
- Toast brioche bun if desired. Layer pulled pork on the bottom bun, top with slaw, and place the top bun on. Serve immediately.