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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 Creamy Lobster Ravioli
- 02 Steak Sandwich with Balsamic Caramelized Onions
- 03 Honey-Glazed Salmon with Broccoli
- 04 Tomato Basil Soup
- 05 Chicken, Sweet Potato & Apple Hash
- 06 Sweet Potato Gnocchi with Italian Sausage
RECIPE CARD
Creamy Lobster Ravioli
INGREDIENTS
DIRECTIONS
- Lobster Ravioli
- Parm Cream Sauce
- Pine Nuts
- Fresh Basil
- Optional - Lemon
- Cook the Lobster Ravioli according to the package instructions.
- While the pasta cooks, warm the Parm Cream Sauce in a separate pan over medium heat until it reaches a gentle simmer.
- Drain the ravioli and add directly to the Parmesan Cream Sauce. Toss gently to coat.
- Roughly chop the Pine Nuts.
- Plate the pasta and top each serving with about 1½ tablespoons Pine Nuts and freshly picked Basil.
- Serve immediately.
- (Optional: finish with a small squeeze of Lemon for brightness.)
*Prepared for you
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
DIRECTIONS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
*Prepared for you
RECIPE CARD
Honey-Glazed Salmon with Broccoli
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Stir Fry Sauce
- Brown Rice
- Honey
- Broccoli
- Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
- Toss the Broccoli Florets with a drizzle of Olive Oil and a pinch of Salt. Spread in a single layer and roast for 10 minutes.
- Lower the oven temperature to 275°F.
- In a small bowl, mix equal parts Honey and Stir Fry Sauce to make the glaze.
- Remove the pan from the oven and push the broccoli to one side.
- Place the Baked Salmon on the other side and brush generously with the glaze.
- Return the pan to the oven and roast for 15–20 minutes, until the salmon is flaky and reaches 145°F and the broccoli is tender and lightly caramelized.
- Spoon extra glaze over the salmon and serve with warm Brown Rice.
*Prepared for you
RECIPE CARD
Tomato Basil Soup
INGREDIENTS
DIRECTIONS
- Tomato Basil Sauce
- Chicken Broth
- Croutons
- Fresh Basil
- Optional - Sour Cream
- In a medium pot, warm the Tomato Basil Sauce over medium heat.
- Add 1½ cups Chicken Broth, or more if you prefer a thinner soup. Bring to a gentle boil.
- Season with salt and pepper to taste.
- Serve hot, topped with a dollop of Sour Cream, Croutons, and fresh Basil.
*Prepared for you
RECIPE CARD
Chicken, Sweet Potato & Apple Hash
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Hearty Salad Mix
- Paprika Roasted Sweet Potatoes
- Apple
- Butter
- Lemon
- Dice 1 Apple.
- Heat 2 tablespoons oil in a large sauté pan over medium-high heat.
- Add the Hearty Salad Mix and diced Apple. Cook for 1–2 minutes, until tender and lightly browned.
- Add the Paprika Sweet Potatoes and reduce heat slightly.
- Add 2 tablespoons Butter and stir until melted and well combined.
- Finish the vegetables with a squeeze of Lemon and season with Salt and Pepper.
- Transfer the vegetable mix to a plate and set aside.
- In the same pan, warm the Grilled Chicken over medium-high heat until heated through.
- Serve the vegetables topped with the warm Grilled Chicken. Serve immediately.
*Prepared for you
RECIPE CARD
Sweet Potato Gnocchi with Italian Sausage
INGREDIENTS
DIRECTIONS
- Sweet Potato Gnocchi
- Pine Street Italian Sausage
- Chopped Kale
- Grated Parmesan
- Fresh Sage
- Lemon
- Bring a pot of salted water to a boil. Cook the Sweet Potato Gnocchi for 2–3 minutes, until they float. Drain well.
- Heat 2 tablespoons blended oil in a sauté pan over medium-high heat. Add the Kale and sauté until wilted and tender.
- Crumble in the Italian Sausage and warm through. Transfer the kale and sausage mixture to a plate and set aside.
- In the same pan, add the Butter and cook until golden and nutty, 3–5 minutes.
- Add the cooked Gnocchi to the brown butter and toss gently to coat.
- Return the Kale and Sausage mixture to the pan and toss to combine.
- Add chopped Sage, finish with a squeeze of Lemon, top with Grated Parmesan, and serve immediately.
*Prepared for you
RECIPE CARD
Creamy Lobster Ravioli
INGREDIENTS
- Lobster Ravioli
- Parm Cream Sauce
- Pine Nuts
- Fresh Basil
- Optional - Lemon
*Prepared for you
DIRECTIONS
- Cook the Lobster Ravioli according to the package instructions.
- While the pasta cooks, warm the Parm Cream Sauce in a separate pan over medium heat until it reaches a gentle simmer.
- Drain the ravioli and add directly to the Parmesan Cream Sauce. Toss gently to coat.
- Roughly chop the Pine Nuts.
- Plate the pasta and top each serving with about 1½ tablespoons Pine Nuts and freshly picked Basil.
- Serve immediately.
- (Optional: finish with a small squeeze of Lemon for brightness.)
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
*Prepared for you
DIRECTIONS
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
RECIPE CARD
Honey-Glazed Salmon with Broccoli
INGREDIENTS
- Baked Salmon
- Stir Fry Sauce
- Brown Rice
- Honey
- Broccoli
*Prepared for you
DIRECTIONS
- Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
- Toss the Broccoli Florets with a drizzle of Olive Oil and a pinch of Salt. Spread in a single layer and roast for 10 minutes.
- Lower the oven temperature to 275°F.
- In a small bowl, mix equal parts Honey and Stir Fry Sauce to make the glaze.
- Remove the pan from the oven and push the broccoli to one side.
- Place the Baked Salmon on the other side and brush generously with the glaze.
- Return the pan to the oven and roast for 15–20 minutes, until the salmon is flaky and reaches 145°F and the broccoli is tender and lightly caramelized.
- Spoon extra glaze over the salmon and serve with warm Brown Rice.
RECIPE CARD
Tomato Basil Soup
INGREDIENTS
- Tomato Basil Sauce
- Chicken Broth
- Croutons
- Fresh Basil
- Optional - Sour Cream
*Prepared for you
DIRECTIONS
- In a medium pot, warm the Tomato Basil Sauce over medium heat.
- Add 1½ cups Chicken Broth, or more if you prefer a thinner soup. Bring to a gentle boil.
- Season with salt and pepper to taste.
- Serve hot, topped with a dollop of Sour Cream, Croutons, and fresh Basil.
RECIPE CARD
Chicken, Sweet Potato & Apple Hash
INGREDIENTS
- Grilled Chicken
- Hearty Salad Mix
- Paprika Roasted Sweet Potatoes
- Apple
- Butter
- Lemon
*Prepared for you
DIRECTIONS
- Dice 1 Apple.
- Heat 2 tablespoons oil in a large sauté pan over medium-high heat.
- Add the Hearty Salad Mix and diced Apple. Cook for 1–2 minutes, until tender and lightly browned.
- Add the Paprika Sweet Potatoes and reduce heat slightly.
- Add 2 tablespoons Butter and stir until melted and well combined.
- Finish the vegetables with a squeeze of Lemon and season with Salt and Pepper.
- Transfer the vegetable mix to a plate and set aside.
- In the same pan, warm the Grilled Chicken over medium-high heat until heated through.
- Serve the vegetables topped with the warm Grilled Chicken. Serve immediately.
RECIPE CARD
Sweet Potato Gnocchi with Italian Sausage
INGREDIENTS
- Sweet Potato Gnocchi
- Pine Street Italian Sausage
- Chopped Kale
- Grated Parmesan
- Fresh Sage
- Lemon
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook the Sweet Potato Gnocchi for 2–3 minutes, until they float. Drain well.
- Heat 2 tablespoons blended oil in a sauté pan over medium-high heat. Add the Kale and sauté until wilted and tender.
- Crumble in the Italian Sausage and warm through. Transfer the kale and sausage mixture to a plate and set aside.
- In the same pan, add the Butter and cook until golden and nutty, 3–5 minutes.
- Add the cooked Gnocchi to the brown butter and toss gently to coat.
- Return the Kale and Sausage mixture to the pan and toss to combine.
- Add chopped Sage, finish with a squeeze of Lemon, top with Grated Parmesan, and serve immediately.