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 BBQ Pork Sandwich with Slaw
- 02 Spinach Artichoke Pasta
- 03 Grilled Chicken with Marinated Beets & Goat Cheese
- 04 Salmon and Farro with Lemon Butter Caper Sauce
- 05 Teriyaki Steak and Broccoli Bowl
- 06 Shredded Chicken Caesar Bowl
RECIPE CARD
BBQ Pork Sandwich with Slaw
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Classic Cole Slaw
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Brioche Buns
- Pickles
- In a pot over medium heat, combine pulled pork and BBQ sauce. Cook until hot and bubbly, about 15 minutes.
- In a bowl, toss coleslaw with buttermilk herb ranch until coated. Add a small pinch of sugar if you prefer it slightly sweeter.
- Toast brioche bun.
- Spoon BBQ pork onto the bottom bun, top with ranch slaw and pickles. Close and serve immediately.
*Prepared for you
RECIPE CARD
Spinach Artichoke Pasta
INGREDIENTS
DIRECTIONS
- Artichoke & Goat Cheese Dip
- Grated Parmesan
- Bucatini
- Org Heavy Cream
- Basil
*Prepared for you
RECIPE CARD
Grilled Chicken with Marinated Beets & Goat Cheese
INGREDIENTS
DIRECTIONS
- Baby Spinach
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Garlic
- Butter
- 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 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.
- Spoon spinach onto the plate, top with beets, then chicken. Finish with crumbled goat cheese and serve immediately.
*Prepared for you
RECIPE CARD
Salmon and Farro with Lemon Butter Caper Sauce
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Baked Salmon
- Cooked Farro
- Roasted Garlic Asparagus
- Capers
- Chives
- Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through. Warm farro according to package instructions.
- In a sauté pan over medium-high heat, warm asparagus. Add 1 tbsp capers and 1 tbsp chopped chives. Add lemon butter sauce and reduce to low heat. Warm until sauce is melted and heated through.
- Place farro in the bottom of a bowl, top with salmon, then spoon asparagus and lemon butter caper sauce over the top. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
*Prepared for you
RECIPE CARD
Shredded Chicken Caesar Bowl
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Shredded Chicken
- Grated Parmesan
- Romaine Hearts or Little Gem
- Croutons
- Drain broth from chicken. Warm on the stovetop or microwave for 2 minutes, stir, and repeat until heated through.
- Chop romaine.
- In a large bowl, toss romaine, chicken, caesar dressing, and croutons. Season with salt and pepper.
- Place salad in a bowl and top with additional croutons and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
BBQ Pork Sandwich with Slaw
INGREDIENTS
- Buttermilk Herb Ranch
- Classic Cole Slaw
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Brioche Buns
- Pickles
*Prepared for you
DIRECTIONS
- In a pot over medium heat, combine pulled pork and BBQ sauce. Cook until hot and bubbly, about 15 minutes.
- In a bowl, toss coleslaw with buttermilk herb ranch until coated. Add a small pinch of sugar if you prefer it slightly sweeter.
- Toast brioche bun.
- Spoon BBQ pork onto the bottom bun, top with ranch slaw and pickles. Close and serve immediately.
RECIPE CARD
Spinach Artichoke Pasta
INGREDIENTS
- Artichoke & Goat Cheese Dip
- Grated Parmesan
- Bucatini
- Org Heavy Cream
- Basil
*Prepared for you
DIRECTIONS
RECIPE CARD
Grilled Chicken with Marinated Beets & Goat Cheese
INGREDIENTS
- Baby Spinach
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Garlic
- Butter
*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 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.
- Spoon spinach onto the plate, top with beets, then chicken. Finish with crumbled goat cheese and serve immediately.
RECIPE CARD
Salmon and Farro with Lemon Butter Caper Sauce
INGREDIENTS
- Lemon Butter Sauce
- Baked Salmon
- Cooked Farro
- Roasted Garlic Asparagus
- Capers
- Chives
*Prepared for you
DIRECTIONS
- Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through. Warm farro according to package instructions.
- In a sauté pan over medium-high heat, warm asparagus. Add 1 tbsp capers and 1 tbsp chopped chives. Add lemon butter sauce and reduce to low heat. Warm until sauce is melted and heated through.
- Place farro in the bottom of a bowl, top with salmon, then spoon asparagus and lemon butter caper sauce over the top. Serve immediately.
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
*Prepared for you
DIRECTIONS
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
RECIPE CARD
Shredded Chicken Caesar Bowl
INGREDIENTS
- Caesar Dressing
- Shredded Chicken
- Grated Parmesan
- Romaine Hearts or Little Gem
- Croutons
*Prepared for you
DIRECTIONS
- Drain broth from chicken. Warm on the stovetop or microwave for 2 minutes, stir, and repeat until heated through.
- Chop romaine.
- In a large bowl, toss romaine, chicken, caesar dressing, and croutons. Season with salt and pepper.
- Place salad in a bowl and top with additional croutons and grated parmesan. Serve immediately.