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 Green Goddess Pasta Salad
- 02 Roasted Cherry Tomato Tart
- 03 Chipotle Steak Bowl with Corn & Avocado
- 04 Lemon Tahini Chicken Bowls
- 05 Citrus Beet Salad with Arugula & Feta
- 06 Teriyaki Salmon Rice Bowl
RECIPE CARD
Green Goddess Pasta Salad
INGREDIENTS
DIRECTIONS
- Green Goddess Dressing
- Baby Arugula
- Shredded Chicken
- Crumbled Feta Cheese
- Gemelli Pasta
- Cherry Tomatoes
- Cook gemelli until al dente. Drain, rinse under cold water, and let cool.
- Half cherry tomatoes.
- In a large bowl, combine cooled pasta, shredded chicken, halved cherry tomatoes, and crumbled feta.
- Add green goddess dressing and toss gently to coat.
- Fold in arugula just before serving. Chill at least 1 hour. Best within 1–2 days.
*Prepared for you
RECIPE CARD
Roasted Cherry Tomato Tart
INGREDIENTS
DIRECTIONS
- Confit Tomatoes
- Garlic Herb Boursin
- Puff Pastry
- Basil
- Preheat oven per puff pastry package instructions. Score the edges and par-bake until just beginning to puff and turn golden.
- Spread Boursin evenly over the pastry. Pull confit tomatoes from their oil and arrange on top.
- Return to oven and bake 8–10 minutes until cheese is melted and pastry is crisp.
- Finish with fresh basil and serve immediately or at room temperature.
*Prepared for you
RECIPE CARD
Chipotle Steak Bowl with Corn & Avocado
INGREDIENTS
DIRECTIONS
- Chipotle Crema
- Sliced Grassfed Bistro Steak
- Brown Rice
- Grilled Corn
- Pickled Onions
- Roy Lime
- Roy Green Onion
- Royal Avocado
- El Cotija Cheese
- Warm steak and rice according to package instructions.
- Cut corn kernels off the cob and set aside.
- Build the bowl: rice, steak, corn, pickled onions, and cotija.
- Thin chipotle crema with a squeeze of lime to desired consistency. Drizzle over the bowl.
- Finish with avocado, sliced green onion, and an extra squeeze of lime. Serve immediately.
*Prepared for you
RECIPE CARD
Lemon Tahini Chicken Bowls
INGREDIENTS
DIRECTIONS
- Lemon Tahini Sauce
- Shredded Kale
- Crumbled Feta Cheese
- Springer Mountain Grilled Chicken
- Cooked Farro
- Pickled Onions
- Roasted Sweet Potatoes
- Cherry Tomatoes
- Royal Avocado
- Warm chicken, farro, and sweet potatoes per package instructions.
- Thin lemon tahini with a little water if you'd like it runnier.
- Build the bowl over kale: farro, chicken, sweet potato, cherry tomatoes, crumbled feta, avocado, and pickled onions.
- Drizzle with lemon tahini and serve immediately.
*Prepared for you
RECIPE CARD
Citrus Beet Salad with Arugula & Feta
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Arugula
- Citrus Marinated Beets
- Crumbled Feta Cheese
- Candied Pecans
- Arrange arugula on a platter or in a bowl.
- Top with citrus marinated beets, crumbled feta, and candied pecans.
- Drizzle with creamy balsamic and serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Salmon Rice Bowl
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauc
- Baked Salmon
- Pepper & Onion Mix
- Brown Rice
- Broccoli Florets
- Cilantro
- Lime
- Preheat oven to 275°F. Place salmon in a covered dish and bake for 15–20 minutes until heated through.
- While salmon bakes, heat a drizzle of oil in a skillet over medium-high heat. Add broccoli and cook until tender, 3–4 minutes. Push to the side, add pepper and onion mix and sauté until softened. Toss together and season with salt and pepper. Finish with a squeeze of lime.
- Warm rice according to package instructions.
- Warm teriyaki sauce in a small bowl in the microwave until heated through.
- To plate: place rice in a bowl, top with vegetables, then salmon. Spoon teriyaki sauce over the top and finish with fresh cilantro.
*Prepared for you
RECIPE CARD
Green Goddess Pasta Salad
INGREDIENTS
- Green Goddess Dressing
- Baby Arugula
- Shredded Chicken
- Crumbled Feta Cheese
- Gemelli Pasta
- Cherry Tomatoes
*Prepared for you
DIRECTIONS
- Cook gemelli until al dente. Drain, rinse under cold water, and let cool.
- Half cherry tomatoes.
- In a large bowl, combine cooled pasta, shredded chicken, halved cherry tomatoes, and crumbled feta.
- Add green goddess dressing and toss gently to coat.
- Fold in arugula just before serving. Chill at least 1 hour. Best within 1–2 days.
RECIPE CARD
Roasted Cherry Tomato Tart
INGREDIENTS
- Confit Tomatoes
- Garlic Herb Boursin
- Puff Pastry
- Basil
*Prepared for you
DIRECTIONS
- Preheat oven per puff pastry package instructions. Score the edges and par-bake until just beginning to puff and turn golden.
- Spread Boursin evenly over the pastry. Pull confit tomatoes from their oil and arrange on top.
- Return to oven and bake 8–10 minutes until cheese is melted and pastry is crisp.
- Finish with fresh basil and serve immediately or at room temperature.
RECIPE CARD
Chipotle Steak Bowl with Corn & Avocado
INGREDIENTS
- Chipotle Crema
- Sliced Grassfed Bistro Steak
- Brown Rice
- Grilled Corn
- Pickled Onions
- Roy Lime
- Roy Green Onion
- Royal Avocado
- El Cotija Cheese
*Prepared for you
DIRECTIONS
- Warm steak and rice according to package instructions.
- Cut corn kernels off the cob and set aside.
- Build the bowl: rice, steak, corn, pickled onions, and cotija.
- Thin chipotle crema with a squeeze of lime to desired consistency. Drizzle over the bowl.
- Finish with avocado, sliced green onion, and an extra squeeze of lime. Serve immediately.
RECIPE CARD
Lemon Tahini Chicken Bowls
INGREDIENTS
- Lemon Tahini Sauce
- Shredded Kale
- Crumbled Feta Cheese
- Springer Mountain Grilled Chicken
- Cooked Farro
- Pickled Onions
- Roasted Sweet Potatoes
- Cherry Tomatoes
- Royal Avocado
*Prepared for you
DIRECTIONS
- Warm chicken, farro, and sweet potatoes per package instructions.
- Thin lemon tahini with a little water if you'd like it runnier.
- Build the bowl over kale: farro, chicken, sweet potato, cherry tomatoes, crumbled feta, avocado, and pickled onions.
- Drizzle with lemon tahini and serve immediately.
RECIPE CARD
Citrus Beet Salad with Arugula & Feta
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Arugula
- Citrus Marinated Beets
- Crumbled Feta Cheese
- Candied Pecans
*Prepared for you
DIRECTIONS
- Arrange arugula on a platter or in a bowl.
- Top with citrus marinated beets, crumbled feta, and candied pecans.
- Drizzle with creamy balsamic and serve immediately.
RECIPE CARD
Teriyaki Salmon Rice Bowl
INGREDIENTS
- Ginger Teriyaki Sauc
- Baked Salmon
- Pepper & Onion Mix
- Brown Rice
- Broccoli Florets
- Cilantro
- Lime
*Prepared for you
DIRECTIONS
- Preheat oven to 275°F. Place salmon in a covered dish and bake for 15–20 minutes until heated through.
- While salmon bakes, heat a drizzle of oil in a skillet over medium-high heat. Add broccoli and cook until tender, 3–4 minutes. Push to the side, add pepper and onion mix and sauté until softened. Toss together and season with salt and pepper. Finish with a squeeze of lime.
- Warm rice according to package instructions.
- Warm teriyaki sauce in a small bowl in the microwave until heated through.
- To plate: place rice in a bowl, top with vegetables, then salmon. Spoon teriyaki sauce over the top and finish with fresh cilantro.