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 Pesto Caprese Gnocchi
- 02 Skirt Steak with Blistered Tomatoes & Burrata
- 03 Salmon & Pearl Couscous Salad
- 04 BBQ Chicken Bowl with Ranch
- 05 Braised Beef Quesadillas with Chimichurri
- 06 Mediterranean Kale & Farro Salad
RECIPE CARD
Pesto Caprese Gnocchi
INGREDIENTS
DIRECTIONS
- Basil Pesto
- Confit Tomatoes
- Potato Gnocchi
- Mozzarella Pearls
- Salt
- Black Pepper
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions. Drain.
- While gnocchi cooks, pull confit tomatoes from their oil and warm in a sauté pan over medium heat.
- Add drained gnocchi to the pan and toss with basil pesto.
- Fold in mozzarella pearls off heat. Season with salt and pepper and serve immediately.
*Prepared for you
RECIPE CARD
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
*Prepared for you
RECIPE CARD
Salmon & Pearl Couscous Salad
INGREDIENTS
DIRECTIONS
- Baby Spinach
- Baked Salmon
- French Pantry Vinaigrette
- Pearl Couscous
- Confit Tomatoes
- Crumbled Goat Cheese
- Dill
- Pine Nuts
- Lemon
- Warm couscous according to package instructions. Dress with French pantry vinaigrette and a squeeze of lemon.
- Pull confit tomatoes from their oil and fold into the couscous along with chopped baby spinach.
- Warm salmon according to package instructions. Flake into large pieces and place on top.
- Finish with crumbled goat cheese, pine nuts, and fresh dill. Serve immediately or at room temperature.
*Prepared for you
RECIPE CARD
BBQ Chicken Bowl with Ranch
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Shredded Chicken
- Sweet & Tangy BBQ Sauce
- Brown Rice
- Grilled Corn
- Pickled Onions
- Mex Blend Cheese
- Cherry Tomatoes
- Toss shredded chicken with BBQ sauce. Warm on stovetop or microwave until heated through.
- Warm rice according to package instructions.
- Cut corn kernels off the cob and set aside.
- Layer rice, corn, and cherry tomatoes in a bowl.
- Spoon BBQ chicken on top and sprinkle with mex blend cheese.
- Drizzle with ranch and top with pickled onions. Serve immediately.
*Prepared for you
RECIPE CARD
Braised Beef Quesadillas with Chimichurri
INGREDIENTS
DIRECTIONS
- Classic Chimichurri
- Slow-Roasted Braised Beef
- Pepper & Onion Mix
- Mexican Blend Cheese
- Burrito Tortillas
- Optional - Pico de Gallo or Salsa
- Drain jus from braised beef.
- Heat braised beef and pepper onion mix together in a skillet over medium heat until warmed through.
- Once hot, add chimichurri and stir to combine.
- Fill tortillas with the beef and pepper mix and mexican blend cheese.
- Cook in a skillet over medium heat until golden and crisp on both sides.
- Slice into wedges and serve with salsa and sour cream.
*Prepared for you
RECIPE CARD
Mediterranean Kale & Farro Salad
INGREDIENTS
DIRECTIONS
- Greek Vinaigrette
- Cooked Farro
- Springer Mountain Grilled Chicken
- Shredded Kale
- Pickled Onions
- Crumbled Goat Cheese
- Cherry Tomatoes
- Salt
- Black Pepper
- Warm farro and chicken per package instructions. Set chicken aside to rest, then slice.
- In a large bowl, toss kale with Greek vinaigrette and massage well until kale softens slightly, about 1 minute.
- Add warm farro, cherry tomatoes, pickled onions, and crumbled goat cheese. Toss gently to combine.
- Top with sliced chicken and serve immediately or refrigerate for a colder salad.
*Prepared for you
RECIPE CARD
Pesto Caprese Gnocchi
INGREDIENTS
- Basil Pesto
- Confit Tomatoes
- Potato Gnocchi
- Mozzarella Pearls
- Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook gnocchi according to package instructions. Drain.
- While gnocchi cooks, pull confit tomatoes from their oil and warm in a sauté pan over medium heat.
- Add drained gnocchi to the pan and toss with basil pesto.
- Fold in mozzarella pearls off heat. Season with salt and pepper and serve immediately.
RECIPE CARD
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
RECIPE CARD
Salmon & Pearl Couscous Salad
INGREDIENTS
- Baby Spinach
- Baked Salmon
- French Pantry Vinaigrette
- Pearl Couscous
- Confit Tomatoes
- Crumbled Goat Cheese
- Dill
- Pine Nuts
- Lemon
*Prepared for you
DIRECTIONS
- Warm couscous according to package instructions. Dress with French pantry vinaigrette and a squeeze of lemon.
- Pull confit tomatoes from their oil and fold into the couscous along with chopped baby spinach.
- Warm salmon according to package instructions. Flake into large pieces and place on top.
- Finish with crumbled goat cheese, pine nuts, and fresh dill. Serve immediately or at room temperature.
RECIPE CARD
BBQ Chicken Bowl with Ranch
INGREDIENTS
- Buttermilk Herb Ranch
- Shredded Chicken
- Sweet & Tangy BBQ Sauce
- Brown Rice
- Grilled Corn
- Pickled Onions
- Mex Blend Cheese
- Cherry Tomatoes
*Prepared for you
DIRECTIONS
- Toss shredded chicken with BBQ sauce. Warm on stovetop or microwave until heated through.
- Warm rice according to package instructions.
- Cut corn kernels off the cob and set aside.
- Layer rice, corn, and cherry tomatoes in a bowl.
- Spoon BBQ chicken on top and sprinkle with mex blend cheese.
- Drizzle with ranch and top with pickled onions. Serve immediately.
RECIPE CARD
Braised Beef Quesadillas with Chimichurri
INGREDIENTS
- Classic Chimichurri
- Slow-Roasted Braised Beef
- Pepper & Onion Mix
- Mexican Blend Cheese
- Burrito Tortillas
- Optional - Pico de Gallo or Salsa
*Prepared for you
DIRECTIONS
- Drain jus from braised beef.
- Heat braised beef and pepper onion mix together in a skillet over medium heat until warmed through.
- Once hot, add chimichurri and stir to combine.
- Fill tortillas with the beef and pepper mix and mexican blend cheese.
- Cook in a skillet over medium heat until golden and crisp on both sides.
- Slice into wedges and serve with salsa and sour cream.
RECIPE CARD
Mediterranean Kale & Farro Salad
INGREDIENTS
- Greek Vinaigrette
- Cooked Farro
- Springer Mountain Grilled Chicken
- Shredded Kale
- Pickled Onions
- Crumbled Goat Cheese
- Cherry Tomatoes
- Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Warm farro and chicken per package instructions. Set chicken aside to rest, then slice.
- In a large bowl, toss kale with Greek vinaigrette and massage well until kale softens slightly, about 1 minute.
- Add warm farro, cherry tomatoes, pickled onions, and crumbled goat cheese. Toss gently to combine.
- Top with sliced chicken and serve immediately or refrigerate for a colder salad.