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 Steak Teriyaki Noodles
- 02 Crispy Farro Chicken Caesar Salad
- 03 BBQ Beef Tostada with Buttermilk Slaw
- 04 Zucchini Brown Rice Risotto
- 05 Salmon BLT
- 06 Peach & Beet Couscous Salad
RECIPE CARD
Steak Teriyaki Noodles
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Classic Cole Slaw
- Any Asian Noodle
- Onion
- Cilantro
- Chop green onions and cilantro.
- Cook ramen in well-salted water according to package instructions. Drain and set aside.
- In a large skillet or wok, heat a neutral oil over medium heat. Add pepper & onion mix and cook until translucent.
- Add coleslaw mix and stir until slightly wilted.
- Add steak and ginger teriyaki sauce. Toss until steak is warmed through and everything is coated.
- Add drained noodles and toss to combine. Finish with green onion and cilantro. Serve immediately.
*Prepared for you
RECIPE CARD
Crispy Farro Chicken Caesar Salad
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Grilled Chicken
- Cooked Farro
- Grated Parmesan
- Little Gem Lettuce
- Preheat oven to 400°F. Spread cooked farro on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss and spread into a single layer. Roast 20 minutes, stirring once halfway, until crisp.
- Warm grilled chicken per package instructions. Slice or chop.
- In a large bowl combine little gem, chicken, crispy farro, and grated parmesan. Toss with Caesar dressing and a grind of black pepper. Serve immediately.
*Prepared for you
RECIPE CARD
BBQ Beef Tostada with Buttermilk Slaw
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Slow-Roasted Braised Beef
- Sweet & Tangy BBQ Sauce
- Pickled Onion
- Classic Cole Slaw
- Baked Tostadas
- Avocado
- Drain braised beef from jus. Warm in a skillet over medium heat with BBQ sauce until heated through.
- In a bowl toss coleslaw with buttermilk herb ranch. Season with salt and pepper.
- Lay out tostadas. Top with BBQ beef, slaw, sliced avocado, and pickled onions. Serve immediately.
*Prepared for you
RECIPE CARD
Zucchini Brown Rice Risotto
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Brown Rice
- Zucchini
- Vidalia Onion
- Garlic
- Basil
- Olive Oil
- Salt
- Slice zucchini into rounds. Finely chop Vidalia onion and mince garlic.
- In a large skillet, heat olive oil over medium heat. Add zucchini in a single layer and season with salt. Cook until golden on both sides. Remove and set aside.
- In the same skillet, add a little oil. Cook onion until translucent, then add garlic and cook 30 seconds.
- Add brown rice and about ½ cup water or broth. Warm through over medium heat.
- Reduce to medium-low and stir in parmesan cream sauce until creamy. Season with salt and pepper.
- Serve topped with zucchini and torn basil.
*Prepared for you
RECIPE CARD
Salmon BLT
INGREDIENTS
DIRECTIONS
- Spring Mix
- Baked Salmon
- Applewood Bacon
- Large Tomato
- Focaccia
- Classic Mayo
- Cook bacon in a skillet until crispy. Set aside.
- Warm salmon according to package instructions.
- Slice focaccia and spread generously with mayo.
- Layer with salmon, bacon, spring mix, and sliced tomato. Serve immediately.
*Prepared for you
RECIPE CARD
Peach & Beet Couscous Salad
INGREDIENTS
DIRECTIONS
- Herby Italian Vinaigrette
- Baby Arugula
- Citrus Marinated Beets
- Pearl Couscous
- Goat Cheese
- Peaches
- Warm pearl couscous according to package instructions.
- Chop peaches into bite-sized pieces.
- In a large bowl combine couscous, citrus beets, arugula, peaches, and crumbled goat cheese.
- Add herby Italian vinaigrette, salt, and pepper. Toss well and serve immediately.
*Prepared for you
RECIPE CARD
Steak Teriyaki Noodles
INGREDIENTS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Classic Cole Slaw
- Any Asian Noodle
- Onion
- Cilantro
*Prepared for you
DIRECTIONS
- Chop green onions and cilantro.
- Cook ramen in well-salted water according to package instructions. Drain and set aside.
- In a large skillet or wok, heat a neutral oil over medium heat. Add pepper & onion mix and cook until translucent.
- Add coleslaw mix and stir until slightly wilted.
- Add steak and ginger teriyaki sauce. Toss until steak is warmed through and everything is coated.
- Add drained noodles and toss to combine. Finish with green onion and cilantro. Serve immediately.
RECIPE CARD
Crispy Farro Chicken Caesar Salad
INGREDIENTS
- Caesar Dressing
- Grilled Chicken
- Cooked Farro
- Grated Parmesan
- Little Gem Lettuce
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F. Spread cooked farro on a sheet pan, drizzle with olive oil, and season with salt and pepper. Toss and spread into a single layer. Roast 20 minutes, stirring once halfway, until crisp.
- Warm grilled chicken per package instructions. Slice or chop.
- In a large bowl combine little gem, chicken, crispy farro, and grated parmesan. Toss with Caesar dressing and a grind of black pepper. Serve immediately.
RECIPE CARD
BBQ Beef Tostada with Buttermilk Slaw
INGREDIENTS
- Buttermilk Herb Ranch
- Slow-Roasted Braised Beef
- Sweet & Tangy BBQ Sauce
- Pickled Onion
- Classic Cole Slaw
- Baked Tostadas
- Avocado
*Prepared for you
DIRECTIONS
- Drain braised beef from jus. Warm in a skillet over medium heat with BBQ sauce until heated through.
- In a bowl toss coleslaw with buttermilk herb ranch. Season with salt and pepper.
- Lay out tostadas. Top with BBQ beef, slaw, sliced avocado, and pickled onions. Serve immediately.
RECIPE CARD
Zucchini Brown Rice Risotto
INGREDIENTS
- Parmesan Cream Sauce
- Brown Rice
- Zucchini
- Vidalia Onion
- Garlic
- Basil
- Olive Oil
- Salt
*Prepared for you
DIRECTIONS
- Slice zucchini into rounds. Finely chop Vidalia onion and mince garlic.
- In a large skillet, heat olive oil over medium heat. Add zucchini in a single layer and season with salt. Cook until golden on both sides. Remove and set aside.
- In the same skillet, add a little oil. Cook onion until translucent, then add garlic and cook 30 seconds.
- Add brown rice and about ½ cup water or broth. Warm through over medium heat.
- Reduce to medium-low and stir in parmesan cream sauce until creamy. Season with salt and pepper.
- Serve topped with zucchini and torn basil.
RECIPE CARD
Salmon BLT
INGREDIENTS
- Spring Mix
- Baked Salmon
- Applewood Bacon
- Large Tomato
- Focaccia
- Classic Mayo
*Prepared for you
DIRECTIONS
- Cook bacon in a skillet until crispy. Set aside.
- Warm salmon according to package instructions.
- Slice focaccia and spread generously with mayo.
- Layer with salmon, bacon, spring mix, and sliced tomato. Serve immediately.
RECIPE CARD
Peach & Beet Couscous Salad
INGREDIENTS
- Herby Italian Vinaigrette
- Baby Arugula
- Citrus Marinated Beets
- Pearl Couscous
- Goat Cheese
- Peaches
*Prepared for you
DIRECTIONS
- Warm pearl couscous according to package instructions.
- Chop peaches into bite-sized pieces.
- In a large bowl combine couscous, citrus beets, arugula, peaches, and crumbled goat cheese.
- Add herby Italian vinaigrette, salt, and pepper. Toss well and serve immediately.