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 Chimichurri Steak & Corn Tacos
- 02 Salmon with Lemon Butter Orzo
- 03 Honey Dijon Chicken Sandwich
- 04 Sesame Ginger Kale Salad
- 05 Sausage, Ricotta & Pesto Flatbread
- 06 Sausage, Corn & Caramelized Onion Bucatini
RECIPE CARD
Chimichurri Steak & Corn Tacos
INGREDIENTS
DIRECTIONS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Grilled Corn
- White Flour Tortillas
- Oaxaca Cheese
- Cilantro
- Lime
- Warm bistro steak per package instructions.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Toast tortillas and melt oaxaca cheese on them.
- Build tacos with steak, corn, and a generous spoon of chimichurri. Finish with cilantro and a squeeze of lime.
*Prepared for you
RECIPE CARD
Salmon with Lemon Butter Orzo
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Baked Salmon
- Grated Parmesan
- Baby Spinach
- Orzo
- Warm salmon according to package instructions.
- Bring a pot of salted water to a boil. Cook orzo according to package instructions. Drain and set aside.
- In a sauté pan over medium heat, sauté spinach until wilted. Add lemon butter sauce and warm until melted. Toss in orzo and season with salt and pepper.
- Place orzo in a bowl, top with salmon and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Honey Dijon Chicken Sandwich
INGREDIENTS
DIRECTIONS
- Spring Mix
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Brioche Bun
- Large Tomato
- Preheat oven to 375°F. Coat chicken in lemon honey dijon vinaigrette and place on an oven-safe tray. Bake for 10–15 minutes until warmed through.
- In the last 5 minutes, place brioche buns cut-side up on the tray to toast.
- Layer chicken on the bottom bun with spring mix and sliced tomato. Close and serve immediately.
*Prepared for you
RECIPE CARD
Sesame Ginger Kale Salad
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Shredded Kale
- Classic Cole Slaw
- Shredded Carrots
- Mandarin Orange
- Green Onion
- Sliced Almonds
- Wonton Strips
- In a large bowl toss shredded kale, coleslaw, and shredded carrots in sesame ginger vinaigrette. Let sit for 5 minutes.
- Peel mandarin and separate into segments. Thinly slice green onion.
- Top salad with mandarin segments, green onion, sliced almonds, and wonton strips. Serve immediately.
*Prepared for you
RECIPE CARD
Sausage, Ricotta & Pesto Flatbread
INGREDIENTS
DIRECTIONS
- Basil Pesto
- Italian Sausage
- Shredded Mozzarella
- Grated Parmesan
- Ricotta
- Flatbread
- Preheat oven to 400°F. Place lavash on a baking sheet, brush lightly with olive oil, and bake 3–4 minutes until edges begin to crisp.
- Remove from oven and layer with basil pesto, shredded mozzarella, Italian sausage, and small dollops of ricotta.
- Return to oven and bake 5–6 minutes until cheese is melted and flatbread is crisp.
- Finish with grated parmesan, slice, and serve immediately.
*Prepared for you
RECIPE CARD
Sausage, Corn & Caramelized Onion Bucatini
INGREDIENTS
DIRECTIONS
- Caramelized Onion
- Italian Sausage
- Grilled Corn
- Grated Parmesan
- Bucatini
- Basil
- Bring a large pot of salted water to a boil. Cook bucatini until al dente. Before draining, scoop out 1 cup of pasta water. Drain and return pasta to the pot.
- While pasta cooks, warm caramelized onions in a pan over medium heat with ½ cup pasta water until jammy. Add sausage and warm through.
- Cut corn kernels off the cob and add to the pan. Cook 1–2 minutes.
- Add the onion and corn mixture to the pasta, tossing until silky, adding more pasta water as needed. Season with salt and pepper.
- Finish with torn basil and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Chimichurri Steak & Corn Tacos
INGREDIENTS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Grilled Corn
- White Flour Tortillas
- Oaxaca Cheese
- Cilantro
- Lime
*Prepared for you
DIRECTIONS
- Warm bistro steak per package instructions.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Toast tortillas and melt oaxaca cheese on them.
- Build tacos with steak, corn, and a generous spoon of chimichurri. Finish with cilantro and a squeeze of lime.
RECIPE CARD
Salmon with Lemon Butter Orzo
INGREDIENTS
- Lemon Butter Sauce
- Baked Salmon
- Grated Parmesan
- Baby Spinach
- Orzo
*Prepared for you
DIRECTIONS
- Warm salmon according to package instructions.
- Bring a pot of salted water to a boil. Cook orzo according to package instructions. Drain and set aside.
- In a sauté pan over medium heat, sauté spinach until wilted. Add lemon butter sauce and warm until melted. Toss in orzo and season with salt and pepper.
- Place orzo in a bowl, top with salmon and grated parmesan. Serve immediately.
RECIPE CARD
Honey Dijon Chicken Sandwich
INGREDIENTS
- Spring Mix
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Brioche Bun
- Large Tomato
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Coat chicken in lemon honey dijon vinaigrette and place on an oven-safe tray. Bake for 10–15 minutes until warmed through.
- In the last 5 minutes, place brioche buns cut-side up on the tray to toast.
- Layer chicken on the bottom bun with spring mix and sliced tomato. Close and serve immediately.
RECIPE CARD
Sesame Ginger Kale Salad
INGREDIENTS
- Sesame Ginger Vinaigrette
- Shredded Kale
- Classic Cole Slaw
- Shredded Carrots
- Mandarin Orange
- Green Onion
- Sliced Almonds
- Wonton Strips
*Prepared for you
DIRECTIONS
- In a large bowl toss shredded kale, coleslaw, and shredded carrots in sesame ginger vinaigrette. Let sit for 5 minutes.
- Peel mandarin and separate into segments. Thinly slice green onion.
- Top salad with mandarin segments, green onion, sliced almonds, and wonton strips. Serve immediately.
RECIPE CARD
Sausage, Ricotta & Pesto Flatbread
INGREDIENTS
- Basil Pesto
- Italian Sausage
- Shredded Mozzarella
- Grated Parmesan
- Ricotta
- Flatbread
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F. Place lavash on a baking sheet, brush lightly with olive oil, and bake 3–4 minutes until edges begin to crisp.
- Remove from oven and layer with basil pesto, shredded mozzarella, Italian sausage, and small dollops of ricotta.
- Return to oven and bake 5–6 minutes until cheese is melted and flatbread is crisp.
- Finish with grated parmesan, slice, and serve immediately.
RECIPE CARD
Sausage, Corn & Caramelized Onion Bucatini
INGREDIENTS
- Caramelized Onion
- Italian Sausage
- Grilled Corn
- Grated Parmesan
- Bucatini
- Basil
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook bucatini until al dente. Before draining, scoop out 1 cup of pasta water. Drain and return pasta to the pot.
- While pasta cooks, warm caramelized onions in a pan over medium heat with ½ cup pasta water until jammy. Add sausage and warm through.
- Cut corn kernels off the cob and add to the pan. Cook 1–2 minutes.
- Add the onion and corn mixture to the pasta, tossing until silky, adding more pasta water as needed. Season with salt and pepper.
- Finish with torn basil and grated parmesan. Serve immediately.