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 Chimichurri Steak & Corn Tacos
- 02 Meatball Sub
- 03 Tomato Confit Pasta Salad
- 04 Teriyaki Chicken & Sesame Ginger Slaw
- 05 Salmon Florentine
- 06 Strawberry Spinach Salad
RECIPE CARD
Chimichurri Steak & Corn Tacos
INGREDIENTS
DIRECTIONS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Grilled Corn
- White Flour Tortillas
- Oaxaca Cheese
- Cilantro
- Lime
- Warm bistro steak per package instructions. Slice against the grain.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Toast tortillas and melt oaxaca cheese on them.
- Build tacos with steak, corn, and a generous spoon of chimichurri. Finish with cilantro and a squeeze of lime.
*Prepared for you
RECIPE CARD
Meatball Sub
INGREDIENTS
DIRECTIONS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Shredded Mozzarella
- Baguette or Ciabatta
- Basil
- In a pot over medium heat, combine meatballs and tomato basil sauce. Heat until gently boiling, about 15 minutes.
- Preheat oven to 350°F. Slice baguette lengthwise, keeping the two halves connected, and place on a baking sheet.
- Spoon hot meatballs and sauce onto the baguette. Top generously with shredded mozzarella.
- Bake for about 5 minutes until cheese is melted. Top with fresh basil and serve immediately.
*Prepared for you
RECIPE CARD
Tomato Confit Pasta Salad
INGREDIENTS
DIRECTIONS
- Herby Italian Vinaigrette
- Confit Tomatoe
- Grated Parmesan
- Gemelli Pasta
- Basil
- Cook gemelli until al dente. Drain, rinse under cold water, and cool completely.
- Pull confit tomatoes from their oil and roughly chop.
- In a large bowl combine cooled pasta, confit tomatoes, and torn basil.
- Drizzle with herby Italian vinaigrette and toss to coat. Finish with grated parmesan.
- Serve cold or at room temperature. Best within 1–2 days.
*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
Salmon Florentine
INGREDIENTS
DIRECTIONS
- Baby Spinach
- Parmesan Cream Sauce
- Caramelized Onions
- Baked Salmon
- Roy Lemon
- Warm salmon according to package instructions.
- In a skillet over medium heat, warm caramelized onions until glossy. Add baby spinach and cook until just wilted, 1–2 minutes.
- Reduce heat to low. Pour in parmesan cream sauce and stir gently until warmed through. Season with salt and pepper.
- Plate the wilted spinach and caramelized onions. Place salmon on top, then spoon the parmesan cream sauce generously over everything. Finish with a fresh squeeze of lemon and serve immediately.
*Prepared for you
RECIPE CARD
Strawberry Spinach Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Spinach
- Strawberries
- 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
Chimichurri Steak & Corn Tacos
INGREDIENTS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Grilled Corn
- White Flour Tortillas
- Oaxaca Cheese
- Cilantro
- Lime
*Prepared for you
DIRECTIONS
- Warm bistro steak per package instructions. Slice against the grain.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Toast tortillas and melt oaxaca cheese on them.
- Build tacos with steak, corn, and a generous spoon of chimichurri. Finish with cilantro and a squeeze of lime.
RECIPE CARD
Meatball Sub
INGREDIENTS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Shredded Mozzarella
- Baguette or Ciabatta
- Basil
*Prepared for you
DIRECTIONS
- In a pot over medium heat, combine meatballs and tomato basil sauce. Heat until gently boiling, about 15 minutes.
- Preheat oven to 350°F. Slice baguette lengthwise, keeping the two halves connected, and place on a baking sheet.
- Spoon hot meatballs and sauce onto the baguette. Top generously with shredded mozzarella.
- Bake for about 5 minutes until cheese is melted. Top with fresh basil and serve immediately.
RECIPE CARD
Tomato Confit Pasta Salad
INGREDIENTS
- Herby Italian Vinaigrette
- Confit Tomatoe
- Grated Parmesan
- Gemelli Pasta
- Basil
*Prepared for you
DIRECTIONS
- Cook gemelli until al dente. Drain, rinse under cold water, and cool completely.
- Pull confit tomatoes from their oil and roughly chop.
- In a large bowl combine cooled pasta, confit tomatoes, and torn basil.
- Drizzle with herby Italian vinaigrette and toss to coat. Finish with grated parmesan.
- Serve cold or at room temperature. Best within 1–2 days.
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
Salmon Florentine
INGREDIENTS
- Baby Spinach
- Parmesan Cream Sauce
- Caramelized Onions
- Baked Salmon
- Roy Lemon
*Prepared for you
DIRECTIONS
- Warm salmon according to package instructions.
- In a skillet over medium heat, warm caramelized onions until glossy. Add baby spinach and cook until just wilted, 1–2 minutes.
- Reduce heat to low. Pour in parmesan cream sauce and stir gently until warmed through. Season with salt and pepper.
- Plate the wilted spinach and caramelized onions. Place salmon on top, then spoon the parmesan cream sauce generously over everything. Finish with a fresh squeeze of lemon and serve immediately.
RECIPE CARD
Strawberry Spinach Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Spinach
- Strawberries
- 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.