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 Mediterranean Grain Bowl
- 02 BBQ Pork Sandwich with Slaw
- 03 Salmon with Mixed Greens & Sweet Potato
- 04 Stir-Fry Steak & Broccoli
- 05 Sheet Pan Pesto Gnocchi
- 06 Italian Sausage Tortellini Soup
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Tomato
- 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
BBQ Pork Sandwich with Slaw
INGREDIENTS
DIRECTIONS
- Sweet & Tangy BBQ Sauce
- Pulled Pork
- Classic Coleslaw
- Fresh Herb Ranch
- Brioche Buns
- Optional - Pickles
- In a pot or skillet over medium heat, combine the Pulled Pork and Sweet & Tangy BBQ Sauce. Cook until hot and bubbly.
- In a bowl, mix the Classic Coleslaw with Fresh Herb Ranch until coated. (Optional: add a small pinch of sugar if you prefer it slightly sweeter.)
- Toast the Brioche Buns until warm.
- Build the sandwiches by spooning BBQ Pork onto the buns.
- Top with Ranch Slaw and Pickles.
- Serve warm.
*Prepared for you
RECIPE CARD
Salmon with Mixed Greens & Sweet Potato
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Spring Mix
- French Pantry Vinaigrette
- Paprika Sweet Potatoes
- (Optional) Red Onion
- Warm the Baked Salmon according to package instructions:
- Bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- In a mixing bowl, combine the Spring Mix and Paprika Sweet Potatoes.
- Shake the French Pantry Vinaigrette well and drizzle over the salad.
- Season lightly with salt and pepper.
- Place the warm Salmon on top of the dressed greens.
- Optional: Add thinly sliced Red Onion.
*Prepared for you
RECIPE CARD
Stir-Fry Steak & Broccoli
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Broccoli Florets
- Brown Rice
- Caramelized Onions
- Stir Fry Sauce
- Warm the Brown Rice according to package instructions and set aside.
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons oil.
- Add the Broccoli Florets and cook until tender.
- Add the Caramelized Onions to the pan to warm through.
- Add the Bistro Steak and warm for 30–60 seconds, just until heated through.
- Add the Stir Fry Sauce and toss until the steak and broccoli are evenly coated and hot.
- Spoon the steak and broccoli mixture over the warm Brown Rice and serve immediately.
*Prepared for you
RECIPE CARD
Sheet Pan Pesto Gnocchi
INGREDIENTS
DIRECTIONS
- Potato Gnocchi
- Pepper & Onion Mix
- Basil Pesto
- Cherry Tomatoes
- (Optional) Burrata
- Heat oven to 425°F. Line a large sheet pan with parchment paper.
- Spread the frozen Gnocchi, Cherry Tomatoes, and Pepper & Onion Mix on the sheet pan.
- Drizzle with Olive Oil and sprinkle lightly with Salt. Toss to coat and spread into a single layer.
- Roast for 20–25 minutes, stirring once halfway through, until the gnocchi is golden and lightly crisp.
- Remove from the oven and immediately toss everything with the Basil Pesto while hot.
- Top with Burrata and let it soften slightly from the heat. Serve right away.
*Prepared for you
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
DIRECTIONS
- Pine Street Italian Sausage
- Cheese Tortellini
- Mirepoix
- Chopped Kale
- Chicken Broth
- Italian Seasoning
- Heavy/Coconut Cream (Optional)
- Warm the Mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add the cooked Italian Sausage and warm for 2–3 minutes.
- Pour in Chicken Broth and season with Italian Seasoning. Bring to a gentle simmer—do not boil.
- Add the Cheese Tortellini and cook for 3–5 minutes, until tender.
- Stir in the Chopped Kale and cook for 1–2 minutes, until wilted.
- Finish with a splash of Heavy Cream or Coconut Cream before serving.
*Prepared for you
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Tomato
- 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).
RECIPE CARD
BBQ Pork Sandwich with Slaw
INGREDIENTS
- Sweet & Tangy BBQ Sauce
- Pulled Pork
- Classic Coleslaw
- Fresh Herb Ranch
- Brioche Buns
- Optional - Pickles
*Prepared for you
DIRECTIONS
- In a pot or skillet over medium heat, combine the Pulled Pork and Sweet & Tangy BBQ Sauce. Cook until hot and bubbly.
- In a bowl, mix the Classic Coleslaw with Fresh Herb Ranch until coated. (Optional: add a small pinch of sugar if you prefer it slightly sweeter.)
- Toast the Brioche Buns until warm.
- Build the sandwiches by spooning BBQ Pork onto the buns.
- Top with Ranch Slaw and Pickles.
- Serve warm.
RECIPE CARD
Salmon with Mixed Greens & Sweet Potato
INGREDIENTS
- Baked Salmon
- Spring Mix
- French Pantry Vinaigrette
- Paprika Sweet Potatoes
- (Optional) Red Onion
*Prepared for you
DIRECTIONS
- Warm the Baked Salmon according to package instructions:
- Bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- In a mixing bowl, combine the Spring Mix and Paprika Sweet Potatoes.
- Shake the French Pantry Vinaigrette well and drizzle over the salad.
- Season lightly with salt and pepper.
- Place the warm Salmon on top of the dressed greens.
- Optional: Add thinly sliced Red Onion.
RECIPE CARD
Stir-Fry Steak & Broccoli
INGREDIENTS
- Bistro Steak
- Broccoli Florets
- Brown Rice
- Caramelized Onions
- Stir Fry Sauce
*Prepared for you
DIRECTIONS
- Warm the Brown Rice according to package instructions and set aside.
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons oil.
- Add the Broccoli Florets and cook until tender.
- Add the Caramelized Onions to the pan to warm through.
- Add the Bistro Steak and warm for 30–60 seconds, just until heated through.
- Add the Stir Fry Sauce and toss until the steak and broccoli are evenly coated and hot.
- Spoon the steak and broccoli mixture over the warm Brown Rice and serve immediately.
RECIPE CARD
Sheet Pan Pesto Gnocchi
INGREDIENTS
- Potato Gnocchi
- Pepper & Onion Mix
- Basil Pesto
- Cherry Tomatoes
- (Optional) Burrata
*Prepared for you
DIRECTIONS
- Heat oven to 425°F. Line a large sheet pan with parchment paper.
- Spread the frozen Gnocchi, Cherry Tomatoes, and Pepper & Onion Mix on the sheet pan.
- Drizzle with Olive Oil and sprinkle lightly with Salt. Toss to coat and spread into a single layer.
- Roast for 20–25 minutes, stirring once halfway through, until the gnocchi is golden and lightly crisp.
- Remove from the oven and immediately toss everything with the Basil Pesto while hot.
- Top with Burrata and let it soften slightly from the heat. Serve right away.
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
- Pine Street Italian Sausage
- Cheese Tortellini
- Mirepoix
- Chopped Kale
- Chicken Broth
- Italian Seasoning
- Heavy/Coconut Cream (Optional)
*Prepared for you
DIRECTIONS
- Warm the Mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add the cooked Italian Sausage and warm for 2–3 minutes.
- Pour in Chicken Broth and season with Italian Seasoning. Bring to a gentle simmer—do not boil.
- Add the Cheese Tortellini and cook for 3–5 minutes, until tender.
- Stir in the Chopped Kale and cook for 1–2 minutes, until wilted.
- Finish with a splash of Heavy Cream or Coconut Cream before serving.