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 Corn & Pancetta Gemelli
- 02 Steak and Kale Caesar Salad
- 03 Greek Chopped Salad with Grilled Chicken
- 04 Herby Salmon with Couscous
- 05 French Dip Sandwich
- 06 Sausage, Ricotta & Pesto Flatbread
RECIPE CARD
Corn & Pancetta Gemelli
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Grilled Corn
- Grated Parmesan
- Gemelli Pasta
- Pancetta
- Basil
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, reserving 1 cup pasta water before draining.
- While pasta cooks, dice and crisp pancetta in a large pan over medium heat. Drain all but 2 tbsp of fat.
- Add grilled corn to the pan and cook 2–3 minutes. Stir in lemon butter sauce until warmed through.
- Add drained pasta and toss with splashes of pasta water until sauce is silky and coats every piece.
- Off heat, stir in grated parmesan. Season with salt and pepper and finish with fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Greek Chopped Salad with Grilled Chicken
INGREDIENTS
DIRECTIONS
- Greek Vinaigrette
- Springer Mountain Grilled Chicken
- Crumbled Feta Cheese
- Roy Little Gem
- Cherry Tomatoes
- Cucumber
- Royal Mint
- Roy Green Onion
- Jef Kalamata Olives
- Finely chop romaine and add to a large bowl. Dice cucumber, thinly slice green onion, and halve kalamata olives.
- Add cucumber, green onion, olives, cherry tomatoes, and crumbled feta to the romaine.
- Toss with Greek vinaigrette and season with salt and pepper.
- Slice chicken and place on top. Finish with fresh mint and serve immediately.
*Prepared for you
RECIPE CARD
Herby Salmon with Couscous
INGREDIENTS
DIRECTIONS
- Herby Italian Vinaigrette
- Baked Salmon
- Pearl Couscous
- Confit Cherry Tomatoes
- Lemon
- Coat salmon in Herby Italian Vinaigrette. Warm according to package instructions.
- Warm pearl couscous according to package instructions.
- Pull confit tomatoes from their oil and warm in a small pan over medium heat.
- Toss warm couscous with confit tomatoes.
- Place couscous and tomato mix in a bowl, top with salmon, and finish with a squeeze of lemon. Serve immediately.
*Prepared for you
RECIPE CARD
French Dip Sandwich
INGREDIENTS
DIRECTIONS
- Caramelized Onions
- Slow-Roasted Braised Beef
- Braised Beef Jus
- Org Provolone
- Baguette
- Warm braised beef in a pan with a little butter over low heat until hot. Add caramelized onions and stir until warmed through.
- In a small pot over medium heat or microwave, warm braised beef jus until gently boiling.
- Slice baguette and place open-faced on a baking sheet. Layer with braised beef, caramelized onions, and provolone. Bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Serve with hot au jus on the side for dipping.
*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
Corn & Pancetta Gemelli
INGREDIENTS
- Lemon Butter Sauce
- Grilled Corn
- Grated Parmesan
- Gemelli Pasta
- Pancetta
- Basil
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, reserving 1 cup pasta water before draining.
- While pasta cooks, dice and crisp pancetta in a large pan over medium heat. Drain all but 2 tbsp of fat.
- Add grilled corn to the pan and cook 2–3 minutes. Stir in lemon butter sauce until warmed through.
- Add drained pasta and toss with splashes of pasta water until sauce is silky and coats every piece.
- Off heat, stir in grated parmesan. Season with salt and pepper and finish with fresh basil. Serve immediately.
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
*Prepared for you
DIRECTIONS
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
RECIPE CARD
Greek Chopped Salad with Grilled Chicken
INGREDIENTS
- Greek Vinaigrette
- Springer Mountain Grilled Chicken
- Crumbled Feta Cheese
- Roy Little Gem
- Cherry Tomatoes
- Cucumber
- Royal Mint
- Roy Green Onion
- Jef Kalamata Olives
*Prepared for you
DIRECTIONS
- Finely chop romaine and add to a large bowl. Dice cucumber, thinly slice green onion, and halve kalamata olives.
- Add cucumber, green onion, olives, cherry tomatoes, and crumbled feta to the romaine.
- Toss with Greek vinaigrette and season with salt and pepper.
- Slice chicken and place on top. Finish with fresh mint and serve immediately.
RECIPE CARD
Herby Salmon with Couscous
INGREDIENTS
- Herby Italian Vinaigrette
- Baked Salmon
- Pearl Couscous
- Confit Cherry Tomatoes
- Lemon
*Prepared for you
DIRECTIONS
- Coat salmon in Herby Italian Vinaigrette. Warm according to package instructions.
- Warm pearl couscous according to package instructions.
- Pull confit tomatoes from their oil and warm in a small pan over medium heat.
- Toss warm couscous with confit tomatoes.
- Place couscous and tomato mix in a bowl, top with salmon, and finish with a squeeze of lemon. Serve immediately.
RECIPE CARD
French Dip Sandwich
INGREDIENTS
- Caramelized Onions
- Slow-Roasted Braised Beef
- Braised Beef Jus
- Org Provolone
- Baguette
*Prepared for you
DIRECTIONS
- Warm braised beef in a pan with a little butter over low heat until hot. Add caramelized onions and stir until warmed through.
- In a small pot over medium heat or microwave, warm braised beef jus until gently boiling.
- Slice baguette and place open-faced on a baking sheet. Layer with braised beef, caramelized onions, and provolone. Bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Serve with hot au jus on the side for dipping.
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.