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 Spring Pesto Chicken Bowl
- 02 Burrata, Beets & Prosciutto Salad
- 03 Teriyaki Salmon Rice Bowl
- 04 Chimichurri Steak and Rice
- 05 Chicken Picatta with Spaghetti
- 06 Panko Chicken Caesar Wrap
RECIPE CARD
Spring Pesto Chicken Bowl
INGREDIENTS
DIRECTIONS
- Spring Onion Pesto
- Cooked Farro
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Basil
- Place chicken and beets on a baking sheet and roast at 375°F for 10–15 minutes until warmed through.
- While chicken and beets roast, warm farro on the stovetop according to package instructions. Toss with spring onion pesto and season with salt.
- Plate pesto farro, top with beets and grilled chicken. Finish with crumbled goat cheese and fresh basil.
*Prepared for you
RECIPE CARD
Burrata, Beets & Prosciutto Salad
INGREDIENTS
DIRECTIONS
- Spring Mix
- Creamy Balsamic Dressing
- Citrus Marinated Beets
- Burrata
- Red Onion
- Prosciutto
- Pistachios
- Combine spring mix, red onion, and beets in a bowl. Toss lightly with creamy balsamic and season with salt.
- Place burrata on top. Finish with prosciutto and pistachios. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Salmon Rice Bowl
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauc
- Baked Salmon
- Pepper & Onion Mix
- Brown Rice
- Broccoli Florets
- Cilantro
- Lime
- Preheat oven to 275°F. Place salmon in a covered dish and bake for 15–20 minutes until heated through.
- While salmon bakes, heat a drizzle of oil in a skillet over medium-high heat. Add broccoli and cook until tender, 3–4 minutes. Push to the side, add pepper and onion mix and sauté until softened. Toss together and season with salt and pepper. Finish with a squeeze of lime.
- Warm rice according to package instructions.
- Warm teriyaki sauce in a small bowl in the microwave until heated through.
- To plate: place rice in a bowl, top with vegetables, then salmon. Spoon teriyaki sauce over the top and finish with fresh cilantro.
*Prepared for you
RECIPE CARD
Chimichurri Steak and Rice
INGREDIENTS
DIRECTIONS
- Sliced Grassfed Bistro Steak
- Brown Rice
- Classic Chimichurri
- Avocado
- Cilantro
- Cotija
- Warm brown rice according to package instructions.
- Heat a skillet over medium heat. Add steak and warm for 30–60 seconds until heated through. Toss with chimichurri.
- Plate rice and top with steak. Finish with avocado, cilantro, and cotija.
*Prepared for you
RECIPE CARD
Chicken Picatta with Spaghetti
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Springer Mountain Grilled Chicken
- Spaghetti
- Capers
- Parsley
- Bring a pot of salted water to a boil. Cook spaghetti 3–4 minutes until al dente. Drain and set aside.
- Warm chicken on an oven-safe tray at 375°F for 10–15 minutes, or slice and warm quickly in a skillet over medium heat.
- In a pot over medium heat, slowly warm lemon butter sauce. Stir in 1 tbsp capers and ½ tbsp chopped parsley.
- Add spaghetti and chicken to the sauce and toss to coat. Season with salt and pepper if needed. Serve immediately.
*Prepared for you
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Greens
- Burrito Tortilla
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy. Slice and set aside.
- Warm tortilla in a dry skillet or directly on the oven rack for the last 2 minutes of chicken bake time.
- Chop greens of choice and toss with caesar dressing. Season with salt and pepper.
- Place caesar salad in the center of the tortilla, top with sliced chicken and grated parmesan. Wrap and serve immediately.
*Prepared for you
RECIPE CARD
Spring Pesto Chicken Bowl
INGREDIENTS
- Spring Onion Pesto
- Cooked Farro
- Springer Mountain Grilled Chicken
- Citrus Marinated Beets
- Crumbled Goat Cheese
- Basil
*Prepared for you
DIRECTIONS
- Place chicken and beets on a baking sheet and roast at 375°F for 10–15 minutes until warmed through.
- While chicken and beets roast, warm farro on the stovetop according to package instructions. Toss with spring onion pesto and season with salt.
- Plate pesto farro, top with beets and grilled chicken. Finish with crumbled goat cheese and fresh basil.
RECIPE CARD
Burrata, Beets & Prosciutto Salad
INGREDIENTS
- Spring Mix
- Creamy Balsamic Dressing
- Citrus Marinated Beets
- Burrata
- Red Onion
- Prosciutto
- Pistachios
*Prepared for you
DIRECTIONS
- Combine spring mix, red onion, and beets in a bowl. Toss lightly with creamy balsamic and season with salt.
- Place burrata on top. Finish with prosciutto and pistachios. Serve immediately.
RECIPE CARD
Teriyaki Salmon Rice Bowl
INGREDIENTS
- Ginger Teriyaki Sauc
- Baked Salmon
- Pepper & Onion Mix
- Brown Rice
- Broccoli Florets
- Cilantro
- Lime
*Prepared for you
DIRECTIONS
- Preheat oven to 275°F. Place salmon in a covered dish and bake for 15–20 minutes until heated through.
- While salmon bakes, heat a drizzle of oil in a skillet over medium-high heat. Add broccoli and cook until tender, 3–4 minutes. Push to the side, add pepper and onion mix and sauté until softened. Toss together and season with salt and pepper. Finish with a squeeze of lime.
- Warm rice according to package instructions.
- Warm teriyaki sauce in a small bowl in the microwave until heated through.
- To plate: place rice in a bowl, top with vegetables, then salmon. Spoon teriyaki sauce over the top and finish with fresh cilantro.
RECIPE CARD
Chimichurri Steak and Rice
INGREDIENTS
- Sliced Grassfed Bistro Steak
- Brown Rice
- Classic Chimichurri
- Avocado
- Cilantro
- Cotija
*Prepared for you
DIRECTIONS
- Warm brown rice according to package instructions.
- Heat a skillet over medium heat. Add steak and warm for 30–60 seconds until heated through. Toss with chimichurri.
- Plate rice and top with steak. Finish with avocado, cilantro, and cotija.
RECIPE CARD
Chicken Picatta with Spaghetti
INGREDIENTS
- Lemon Butter Sauce
- Springer Mountain Grilled Chicken
- Spaghetti
- Capers
- Parsley
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook spaghetti 3–4 minutes until al dente. Drain and set aside.
- Warm chicken on an oven-safe tray at 375°F for 10–15 minutes, or slice and warm quickly in a skillet over medium heat.
- In a pot over medium heat, slowly warm lemon butter sauce. Stir in 1 tbsp capers and ½ tbsp chopped parsley.
- Add spaghetti and chicken to the sauce and toss to coat. Season with salt and pepper if needed. Serve immediately.
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Greens
- Burrito Tortilla
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy. Slice and set aside.
- Warm tortilla in a dry skillet or directly on the oven rack for the last 2 minutes of chicken bake time.
- Chop greens of choice and toss with caesar dressing. Season with salt and pepper.
- Place caesar salad in the center of the tortilla, top with sliced chicken and grated parmesan. Wrap and serve immediately.