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 Miso Ginger Kale Salad
- 02 Mediterranean Salmon Couscous Bowl
- 03 Sausage Gnocchi Alfredo
- 04 Steak Sandwich with Caramelized Onions
- 05 Pulled Pork Rice Bowl
- 06 Fig Balsamic Chicken Baguette
RECIPE CARD
Miso Ginger Kale Salad
INGREDIENTS
DIRECTIONS
- Ginger Miso Dressing
- Chopped Kale
- Broccoli Slaw
- Shredded Carrots
- Mandarin Orange
- Sliced Almonds
- Wonton Strips
- Green Onion
- Toss the chopped kale, broccoli slaw, and shredded carrots with the ginger miso dressing in a large bowl. Let it sit for 5 minutes.
- Peel the mandarin and separate it into segments. Thinly slice the green onion.
- Top the salad with the mandarin, green onion, sliced almonds, and wonton strips. Serve right away.
*Prepared for you
RECIPE CARD
Mediterranean Salmon Couscous Bowl
INGREDIENTS
DIRECTIONS
- Chermoula
- Baked Salmon
- Pearl Couscous
- Feta Dressing
- Pickled Onions
- Baby Arugula
- Cucumber
- Lemon
- Sliced Almonds
- Mint
- Heat oven to 275°F. Place salmon on a sheet pan, spoon chermoula over it, and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat pearl couscous per package instructions.
- Spoon couscous into a bowl. Add arugula and sliced cucumber.
- Place salmon on top. Dollop feta dressing around the bowl and finish with pickled onions and a squeeze of lemon. Serve immediately.
*Prepared for you
RECIPE CARD
Sausage Gnocchi Alfredo
INGREDIENTS
DIRECTIONS
- Italian Sausage
- Parmesan Cream Sauce
- Baby Spinach
- Grated Parmesan
- Gnocchi
- Bring a pot of salted water to a boil. Cook the gnocchi per package instructions, then drain, saving a splash of the pasta water.
- While the water heats, warm the sausage in a large pan over medium heat until heated through.
- Add the parmesan cream sauce and warm it through, then stir in the spinach until it wilts.
- Add the drained gnocchi and toss to coat, loosening with a splash of pasta water if needed.
- Finish with grated parmesan. Serve right away.
*Prepared for you
RECIPE CARD
Steak Sandwich with Caramelized Onions
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Sliced Grassfed Bistro Steak
- Caramelized Onions
- Shredded Mozzarella
- Garlic Aioli
- Baguette
- Balsamic Glaze
- Heat a skillet over medium heat. Add caramelized onions with a drizzle of balsamic glaze and warm until hot. Set aside.
- In the same skillet, warm steak 30–60 seconds until heated through.
- Slice baguette and layer with steak, caramelized onions, and shredded mozzarella. Place on a baking sheet and bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Finish with a swipe of garlic aioli and a handful of arugula. Serve immediately.
*Prepared for you
RECIPE CARD
Pulled Pork Rice Bowl
INGREDIENTS
DIRECTIONS
- Creamy Oregano Dressing
- Pulled Pork
- Black Beans
- Cooked Brown Rice
- Roasted Sweet Potatoes
- Pickled Onions
- Shredded Mexican Blend
- Cilantro
- Lime
- Warm the sweet potatoes and the rice, each according to its package instructions.
- Put the pulled pork and black beans together in a large pan over medium heat. Stir now and then until both are hot and gently bubbling.
- While everything warms, chop the cilantro and cut the lime into wedges. Slice the avocado, if using.
- Divide the rice between bowls, then top with the pork and beans and the sweet potatoes.
- Spoon the pickled onions over everything and sprinkle on the cheese.
- Shake the dressing well and drizzle it over each bowl. Finish with cilantro, a squeeze of lime, and avocado.
*Prepared for you
RECIPE CARD
Fig Balsamic Chicken Baguette
INGREDIENTS
DIRECTIONS
- Fig & Balsamic Dressing
- Baby Arugula
- Grilled Chicken
- Mozzarella
- Caramelized Onions
- Baguette
- Parsley
- Warm grilled chicken and caramelized onions in a skillet over medium heat until heated through. Slice chicken.
- Slice baguette and layer the bottom with mozzarella. Toast open-faced until cheese melts.
- Add warm chicken and caramelized onions. Drizzle with fig & balsamic dressing.
- Finish with arugula and fresh parsley, close the sandwich, and serve.
*Prepared for you
RECIPE CARD
Miso Ginger Kale Salad
INGREDIENTS
- Ginger Miso Dressing
- Chopped Kale
- Broccoli Slaw
- Shredded Carrots
- Mandarin Orange
- Sliced Almonds
- Wonton Strips
- Green Onion
*Prepared for you
DIRECTIONS
- Toss the chopped kale, broccoli slaw, and shredded carrots with the ginger miso dressing in a large bowl. Let it sit for 5 minutes.
- Peel the mandarin and separate it into segments. Thinly slice the green onion.
- Top the salad with the mandarin, green onion, sliced almonds, and wonton strips. Serve right away.
RECIPE CARD
Mediterranean Salmon Couscous Bowl
INGREDIENTS
- Chermoula
- Baked Salmon
- Pearl Couscous
- Feta Dressing
- Pickled Onions
- Baby Arugula
- Cucumber
- Lemon
- Sliced Almonds
- Mint
*Prepared for you
DIRECTIONS
- Heat oven to 275°F. Place salmon on a sheet pan, spoon chermoula over it, and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat pearl couscous per package instructions.
- Spoon couscous into a bowl. Add arugula and sliced cucumber.
- Place salmon on top. Dollop feta dressing around the bowl and finish with pickled onions and a squeeze of lemon. Serve immediately.
RECIPE CARD
Sausage Gnocchi Alfredo
INGREDIENTS
- Italian Sausage
- Parmesan Cream Sauce
- Baby Spinach
- Grated Parmesan
- Gnocchi
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook the gnocchi per package instructions, then drain, saving a splash of the pasta water.
- While the water heats, warm the sausage in a large pan over medium heat until heated through.
- Add the parmesan cream sauce and warm it through, then stir in the spinach until it wilts.
- Add the drained gnocchi and toss to coat, loosening with a splash of pasta water if needed.
- Finish with grated parmesan. Serve right away.
RECIPE CARD
Steak Sandwich with Caramelized Onions
INGREDIENTS
- Baby Arugula
- Sliced Grassfed Bistro Steak
- Caramelized Onions
- Shredded Mozzarella
- Garlic Aioli
- Baguette
- Balsamic Glaze
*Prepared for you
DIRECTIONS
- Heat a skillet over medium heat. Add caramelized onions with a drizzle of balsamic glaze and warm until hot. Set aside.
- In the same skillet, warm steak 30–60 seconds until heated through.
- Slice baguette and layer with steak, caramelized onions, and shredded mozzarella. Place on a baking sheet and bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Finish with a swipe of garlic aioli and a handful of arugula. Serve immediately.
RECIPE CARD
Pulled Pork Rice Bowl
INGREDIENTS
- Creamy Oregano Dressing
- Pulled Pork
- Black Beans
- Cooked Brown Rice
- Roasted Sweet Potatoes
- Pickled Onions
- Shredded Mexican Blend
- Cilantro
- Lime
*Prepared for you
DIRECTIONS
- Warm the sweet potatoes and the rice, each according to its package instructions.
- Put the pulled pork and black beans together in a large pan over medium heat. Stir now and then until both are hot and gently bubbling.
- While everything warms, chop the cilantro and cut the lime into wedges. Slice the avocado, if using.
- Divide the rice between bowls, then top with the pork and beans and the sweet potatoes.
- Spoon the pickled onions over everything and sprinkle on the cheese.
- Shake the dressing well and drizzle it over each bowl. Finish with cilantro, a squeeze of lime, and avocado.
RECIPE CARD
Fig Balsamic Chicken Baguette
INGREDIENTS
- Fig & Balsamic Dressing
- Baby Arugula
- Grilled Chicken
- Mozzarella
- Caramelized Onions
- Baguette
- Parsley
*Prepared for you
DIRECTIONS
- Warm grilled chicken and caramelized onions in a skillet over medium heat until heated through. Slice chicken.
- Slice baguette and layer the bottom with mozzarella. Toast open-faced until cheese melts.
- Add warm chicken and caramelized onions. Drizzle with fig & balsamic dressing.
- Finish with arugula and fresh parsley, close the sandwich, and serve.