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 Bistro Steak and Asparagus
- 02 Teriyaki Chicken & Sesame Ginger Slaw
- 03 Spring Pesto Salmon Farro Bowl
- 04 Strawberry Spinach Salad
- 05 Artichoke and Goat Cheese Sandwich
- 06 Spinach Ravioli with Asparagus & Peas
RECIPE CARD
Bistro Steak and Asparagus
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Roasted Garlic Asparagus
- Parmesan Smashed Potatoes
- Preheat oven to 325°F.
- Place Roasted Garlic Asparagus and Parmesan Smashed Potatoes on a sheet tray and heat for 10–12 minutes, until hot.
- Heat the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until warmed through.
- Plate the potatoes and asparagus and top with the warm sliced steak. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Chicken & Sesame Ginger Slaw
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sesame Ginger Vinaigrette
- Grilled Chicken
- Classic Cole Slaw
- Optional - Brown Rice
- Slice the Grilled Chicken, then warm in a sauté pan over medium heat until heated through.
- Add Ginger Teriyaki Sauce and toss until evenly coated and glossy.
- In a bowl, combine Classic Cole Slaw with Sesame Ginger Vinaigrette and toss until evenly dressed.
- Optional: warm the Brown Rice according to package instructions.
- Serve the Teriyaki Chicken alongside the slaw, with Brown Rice if using.
*Prepared for you
RECIPE CARD
Spring Pesto Salmon Farro Bowl
INGREDIENTS
DIRECTIONS
- Broccoli Rabe
- Fresh Basil
- Lemon
- Spring Onion Pesto
- Cooked Farro
- Baked Salmon
- Warm the Cooked Farro according to package instructions and stir in 2 tablespoons Butter until melted.
- Toss the warm Farro with Spring Onion Pesto and season lightly with salt.
- Heat a skillet over medium heat and sauté Broccoli Rabe until tender, then finish with a squeeze of Lemon and season with salt and pepper.
- Warm the Baked Salmon according to package instructions: bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Plate the pesto Farro and Broccoli Rabe, top with Salmon, and finish with Lemon and fresh Basil.
*Prepared for you
RECIPE CARD
Strawberry Spinach Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Strawberries
- Baby Spinach
- Goat Cheese
- Red Onion
- Pistachios
- Place the Baby Spinach in a mixing bowl.
- Slice the Strawberries and thinly shave the Red Onion, then add Strawberries, Red Onion, and Pistachios to the bowl.
- Drizzle with Creamy Balsamic Dressing and toss gently to combine.
- Season lightly with salt, top with crumbled Goat Cheese, and serve.
*Prepared for you
RECIPE CARD
Artichoke and Goat Cheese Sandwich
INGREDIENTS
DIRECTIONS
- Artichoke Goat Cheese Dip
- Baby Arugula
- Pickled Onion
- Focaccia
- Toast the Focaccia until warm and lightly crisp.
- Spread Artichoke Goat Cheese Dip generously on the bread.
- Top with Baby Arugula and Pickled Onion.
- Season lightly with salt, close the sandwich, and serve.
*Prepared for you
RECIPE CARD
Spinach Ravioli with Asparagus & Peas
INGREDIENTS
DIRECTIONS
- Lemon
- Fresh Basil
- Roasted Garlic Asparagus
- Garden Peas
- Butter
- Grated Parmesan
- Spinach Ravioli
- Optional - Prosciutto
- Bring a pot of salted water to a boil, add Spinach Ravioli, and cook 5–6 minutes until they float, then drain (do not rinse).
- Warm Roasted Garlic Asparagus and Garden Peas in a sauté pan with Butter until heated through.
- Add the Ravioli to the pan and toss with the vegetables.
- Add a squeeze of Lemon and season with salt.
- Top with Grated Parmesan, Fresh Basil, and optional Prosciutto, then serve immediately.
*Prepared for you
RECIPE CARD
Bistro Steak and Asparagus
INGREDIENTS
- Bistro Steak
- Roasted Garlic Asparagus
- Parmesan Smashed Potatoes
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F.
- Place Roasted Garlic Asparagus and Parmesan Smashed Potatoes on a sheet tray and heat for 10–12 minutes, until hot.
- Heat the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds, until warmed through.
- Plate the potatoes and asparagus and top with the warm sliced steak. Serve immediately.
RECIPE CARD
Teriyaki Chicken & Sesame Ginger Slaw
INGREDIENTS
- Ginger Teriyaki Sauce
- Sesame Ginger Vinaigrette
- Grilled Chicken
- Classic Cole Slaw
- Optional - Brown Rice
*Prepared for you
DIRECTIONS
- Slice the Grilled Chicken, then warm in a sauté pan over medium heat until heated through.
- Add Ginger Teriyaki Sauce and toss until evenly coated and glossy.
- In a bowl, combine Classic Cole Slaw with Sesame Ginger Vinaigrette and toss until evenly dressed.
- Optional: warm the Brown Rice according to package instructions.
- Serve the Teriyaki Chicken alongside the slaw, with Brown Rice if using.
RECIPE CARD
Spring Pesto Salmon Farro Bowl
INGREDIENTS
- Broccoli Rabe
- Fresh Basil
- Lemon
- Spring Onion Pesto
- Cooked Farro
- Baked Salmon
*Prepared for you
DIRECTIONS
- Warm the Cooked Farro according to package instructions and stir in 2 tablespoons Butter until melted.
- Toss the warm Farro with Spring Onion Pesto and season lightly with salt.
- Heat a skillet over medium heat and sauté Broccoli Rabe until tender, then finish with a squeeze of Lemon and season with salt and pepper.
- Warm the Baked Salmon according to package instructions: bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Plate the pesto Farro and Broccoli Rabe, top with Salmon, and finish with Lemon and fresh Basil.
RECIPE CARD
Strawberry Spinach Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Strawberries
- Baby Spinach
- Goat Cheese
- Red Onion
- Pistachios
*Prepared for you
DIRECTIONS
- Place the Baby Spinach in a mixing bowl.
- Slice the Strawberries and thinly shave the Red Onion, then add Strawberries, Red Onion, and Pistachios to the bowl.
- Drizzle with Creamy Balsamic Dressing and toss gently to combine.
- Season lightly with salt, top with crumbled Goat Cheese, and serve.
RECIPE CARD
Artichoke and Goat Cheese Sandwich
INGREDIENTS
- Artichoke Goat Cheese Dip
- Baby Arugula
- Pickled Onion
- Focaccia
*Prepared for you
DIRECTIONS
- Toast the Focaccia until warm and lightly crisp.
- Spread Artichoke Goat Cheese Dip generously on the bread.
- Top with Baby Arugula and Pickled Onion.
- Season lightly with salt, close the sandwich, and serve.
RECIPE CARD
Spinach Ravioli with Asparagus & Peas
INGREDIENTS
- Lemon
- Fresh Basil
- Roasted Garlic Asparagus
- Garden Peas
- Butter
- Grated Parmesan
- Spinach Ravioli
- Optional - Prosciutto
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil, add Spinach Ravioli, and cook 5–6 minutes until they float, then drain (do not rinse).
- Warm Roasted Garlic Asparagus and Garden Peas in a sauté pan with Butter until heated through.
- Add the Ravioli to the pan and toss with the vegetables.
- Add a squeeze of Lemon and season with salt.
- Top with Grated Parmesan, Fresh Basil, and optional Prosciutto, then serve immediately.