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 Braised Beef Ravioli with Parmesan Cream
- 02 Spring Salad with Green Goddess
- 03 Salmon with Artichoke Goat Cheese & Mushrooms
- 04 Steak Tostada with Chimichurri
- 05 Chicken Parmesan on Focaccia
- 06 Grilled Chicken with Marinated Beets & Goat Cheese
RECIPE CARD
Braised Beef Ravioli with Parmesan Cream
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Garlic Asparagus
- Braised Beef Ravioli
- Fresh basil
- Bring a pot of salted water to a boil. Add ravioli and cook 5–6 minutes, until they float. Drain and do not rinse.
- While ravioli cooks, chop asparagus and warm parmesan cream sauce in a sauté pan over medium heat. Add asparagus and heat through, 1–2 minutes.
- Toss drained ravioli into the sauce. Season with salt and black pepper and finish with fresh basil.
*Prepared for you
RECIPE CARD
Spring Salad with Green Goddess
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Green Goddess Dressing
- Snap Peas
- Roasted Garlic Asparagus
- Royal Strawberries
- Watermelon Radish
- Red Onion
- Chop asparagus into bite-sized pieces. Slice strawberries and thinly slice red onion and radish. Slice snap peas length wise.
- Combine arugula, asparagus, strawberries, watermelon radish, red onion, and snap peas in a large bowl.
- Toss with green goddess dressing, season lightly with salt, and serve immediately.
*Prepared for you
RECIPE CARD
Salmon with Artichoke Goat Cheese & Mushrooms
INGREDIENTS
DIRECTIONS
- Artichoke & Goat Cheese Dip
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Oyster Mushrooms
- Preheat oven to 325°F. Place potatoes and salmon on a baking sheet and roast for 10–12 minutes until warmed through.
- While potatoes and salmon roast, heat a drizzle of oil in a skillet over medium-high heat. Remove stems from oyster mushrooms and rough chop if desired. Cook until browned, 3–4 minutes. Add spinach and cook until just wilted, 1–2 minutes. Season with salt and black pepper.
- To plate: spread artichoke goat cheese generously on the bottom of the plate. Top with the mushroom and spinach mix, then place salmon on top. Serve potatoes alongside.
*Prepared for you
RECIPE CARD
Steak Tostada with Chimichurri
INGREDIENTS
DIRECTIONS
- Avocado
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Savory Black Beans
- Cotija
- Pickled Onions
- Tostada Shells
- Jalapeño
- Warm black beans in a small pot over medium heat, stirring occasionally, until heated through. Season with salt.
- Heat a skillet over medium heat. Add steak and chimichurri and warm for 30–60 seconds until heated through.
- Spread black beans on each tostada shell. Layer with steak, pickled onions, jalapeño, avocado, and cotija. Serve immediately.
*Prepared for you
RECIPE CARD
Chicken Parmesan on Focaccia
INGREDIENTS
DIRECTIONS
- Panko Crusted Chicken
- Tomato Basil Sauce
- Shredded Mozzarella
- Grated Parmesan
- Focaccia
- Basil
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy.
- In the last 5 minutes, slice focaccia in half and add to the baking sheet to toast alongside the chicken.
- While chicken bakes, warm tomato basil sauce in a small pot over medium heat, stirring, until gently boiling.
- Top toasted focaccia with chicken, spoon sauce over generously, then add shredded mozzarella and grated parmesan.
- Return to oven for 3–5 minutes until cheese is melted. Finish with fresh basil and serve immediately.
*Prepared for you
RECIPE CARD
Grilled Chicken with Marinated Beets & Goat Cheese
INGREDIENTS
DIRECTIONS
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Spinach
- Garlic
- Preheat oven to 375°F. Place chicken on an oven-safe tray and roast for 10–15 minutes until warmed through.
- In the last 5 minutes, add beets to the tray alongside the chicken and warm through.
- While chicken roasts, mince garlic. Heat a drizzle of oil in a skillet over medium heat. Add spinach and stir until wilted. Add garlic and cook 1 minute. Remove from heat and stir in butter.
- To plate: spoon spinach onto the plate, top with beets, then place chicken on top. Finish with crumbled goat cheese and serve immediately.
*Prepared for you
RECIPE CARD
Braised Beef Ravioli with Parmesan Cream
INGREDIENTS
- Parmesan Cream Sauce
- Garlic Asparagus
- Braised Beef Ravioli
- Fresh basil
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Add ravioli and cook 5–6 minutes, until they float. Drain and do not rinse.
- While ravioli cooks, chop asparagus and warm parmesan cream sauce in a sauté pan over medium heat. Add asparagus and heat through, 1–2 minutes.
- Toss drained ravioli into the sauce. Season with salt and black pepper and finish with fresh basil.
RECIPE CARD
Spring Salad with Green Goddess
INGREDIENTS
- Baby Arugula
- Green Goddess Dressing
- Snap Peas
- Roasted Garlic Asparagus
- Royal Strawberries
- Watermelon Radish
- Red Onion
*Prepared for you
DIRECTIONS
- Chop asparagus into bite-sized pieces. Slice strawberries and thinly slice red onion and radish. Slice snap peas length wise.
- Combine arugula, asparagus, strawberries, watermelon radish, red onion, and snap peas in a large bowl.
- Toss with green goddess dressing, season lightly with salt, and serve immediately.
RECIPE CARD
Salmon with Artichoke Goat Cheese & Mushrooms
INGREDIENTS
- Artichoke & Goat Cheese Dip
- Baby Spinach
- Baked Salmon
- Parmesan Smashed Potatoes
- Oyster Mushrooms
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Place potatoes and salmon on a baking sheet and roast for 10–12 minutes until warmed through.
- While potatoes and salmon roast, heat a drizzle of oil in a skillet over medium-high heat. Remove stems from oyster mushrooms and rough chop if desired. Cook until browned, 3–4 minutes. Add spinach and cook until just wilted, 1–2 minutes. Season with salt and black pepper.
- To plate: spread artichoke goat cheese generously on the bottom of the plate. Top with the mushroom and spinach mix, then place salmon on top. Serve potatoes alongside.
RECIPE CARD
Steak Tostada with Chimichurri
INGREDIENTS
- Avocado
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Savory Black Beans
- Cotija
- Pickled Onions
- Tostada Shells
- Jalapeño
*Prepared for you
DIRECTIONS
- Warm black beans in a small pot over medium heat, stirring occasionally, until heated through. Season with salt.
- Heat a skillet over medium heat. Add steak and chimichurri and warm for 30–60 seconds until heated through.
- Spread black beans on each tostada shell. Layer with steak, pickled onions, jalapeño, avocado, and cotija. Serve immediately.
RECIPE CARD
Chicken Parmesan on Focaccia
INGREDIENTS
- Panko Crusted Chicken
- Tomato Basil Sauce
- Shredded Mozzarella
- Grated Parmesan
- Focaccia
- Basil
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy.
- In the last 5 minutes, slice focaccia in half and add to the baking sheet to toast alongside the chicken.
- While chicken bakes, warm tomato basil sauce in a small pot over medium heat, stirring, until gently boiling.
- Top toasted focaccia with chicken, spoon sauce over generously, then add shredded mozzarella and grated parmesan.
- Return to oven for 3–5 minutes until cheese is melted. Finish with fresh basil and serve immediately.
RECIPE CARD
Grilled Chicken with Marinated Beets & Goat Cheese
INGREDIENTS
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Spinach
- Garlic
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Place chicken on an oven-safe tray and roast for 10–15 minutes until warmed through.
- In the last 5 minutes, add beets to the tray alongside the chicken and warm through.
- While chicken roasts, mince garlic. Heat a drizzle of oil in a skillet over medium heat. Add spinach and stir until wilted. Add garlic and cook 1 minute. Remove from heat and stir in butter.
- To plate: spoon spinach onto the plate, top with beets, then place chicken on top. Finish with crumbled goat cheese and serve immediately.