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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 Bolognese with Creamy Burrata
- 02 Panko Chicken with Spring Onion Pesto Gnocchi
- 03 Salmon and Farro with Lemon Butter Caper Sauce
- 04 Burrata and Strawberry Spinach Salad
- 05 Steak and Kale Caesar Salad
- 06 Southwest Braised Beef Sandwich
- Tomato Basil Sauce
- Grated Parmesan
- Gemelli Pasta
- Bolognese
- Burrata
- Butter
- Basil
- Bring a pot of salted water to a boil. Cook gemelli 4–6 minutes until al dente. Drain and do not rinse.
- In a bowl, beat burrata with a fork until creamy. Season with salt and pepper.
- In a sauté pan over medium heat, warm bolognese and tomato basil sauce together, stirring constantly.
- Add gemelli, 3–4 tbsp butter, and a handful of grated parmesan. Stir until everything melts together. Season with salt and pepper.
- Place pasta in a bowl, top with a large dollop of creamy burrata, a sprinkle of grated parmesan, and fresh basil. Serve immediately.
*Prepared for you
- Spring Onion Pesto
- Panko Crusted Chicken
- Grated Parmesan
- Potato Gnocchi
- Royal Basil
- Royal Lemon
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy.
- Bring a pot of salted water to a boil. Add gnocchi, reduce heat, and cook until they float, about 2–3 minutes. Drain.
- In a sauté pan over medium heat, warm spring onion pesto. Toss in gnocchi and finish with a squeeze of fresh lemon.
- Place gnocchi on the bottom of a plate, top with chicken, grated parmesan, and fresh basil. Serve immediately.
*Prepared for you
- Lemon Butter Sauce
- Baked Salmon
- Cooked Farro
- Roasted Garlic Asparagus
- Capers
- Chives
Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through. Warm farro according to package instructions.
In a sauté pan over medium-high heat, warm asparagus. Add 1 tbsp capers and 1 tbsp chopped chives. Add lemon butter sauce and reduce to low heat. Warm until sauce is melted and heated through.
Place farro in the bottom of a bowl, top with salmon, then spoon asparagus and lemon butter caper sauce over the top. Serve immediately.
*Prepared for you
- Creamy Balsamic Dressing
- Baby Spinach
- Burrata
- Strawberries
- Red Onion
- Prosciutto
- Marcona Almonds
Quarter the strawberries and thinly shave the red onion.
In a large bowl, toss strawberries, red onion, and baby spinach with creamy balsamic. Season with salt and pepper.
Place salad in a bowl, tear burrata and place on top. Garnish with marcona almonds and prosciutto. Serve immediately.
*Prepared for you
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
*Prepared for you
- Southwest Dressing
- Slow-Roasted Braised Beef
- Pico de Gallo
- Avocado
- Cilantro
- Cotija
- Brioche Bun
- Warm braised beef on the stovetop with a splash of broth, stirring until heated through.
- Toast brioche bun.
- Slice avocado.
- Spread southwest dressing on both bun halves. Layer braised beef on the bottom bun, then pico de gallo, avocado, cotija, and fresh cilantro. Top with the bun and serve immediately.
*Prepared for you
- Tomato Basil Sauce
- Grated Parmesan
- Gemelli Pasta
- Bolognese
- Burrata
- Butter
- Basil
*Prepared for you
- Bring a pot of salted water to a boil. Cook gemelli 4–6 minutes until al dente. Drain and do not rinse.
- In a bowl, beat burrata with a fork until creamy. Season with salt and pepper.
- In a sauté pan over medium heat, warm bolognese and tomato basil sauce together, stirring constantly.
- Add gemelli, 3–4 tbsp butter, and a handful of grated parmesan. Stir until everything melts together. Season with salt and pepper.
- Place pasta in a bowl, top with a large dollop of creamy burrata, a sprinkle of grated parmesan, and fresh basil. Serve immediately.
- Spring Onion Pesto
- Panko Crusted Chicken
- Grated Parmesan
- Potato Gnocchi
- Royal Basil
- Royal Lemon
*Prepared for you
- Preheat oven to 375°F. Place panko chicken on a baking sheet and bake for 10–15 minutes until hot and crispy.
- Bring a pot of salted water to a boil. Add gnocchi, reduce heat, and cook until they float, about 2–3 minutes. Drain.
- In a sauté pan over medium heat, warm spring onion pesto. Toss in gnocchi and finish with a squeeze of fresh lemon.
- Place gnocchi on the bottom of a plate, top with chicken, grated parmesan, and fresh basil. Serve immediately.
- Lemon Butter Sauce
- Baked Salmon
- Cooked Farro
- Roasted Garlic Asparagus
- Capers
- Chives
*Prepared for you
Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through. Warm farro according to package instructions.
In a sauté pan over medium-high heat, warm asparagus. Add 1 tbsp capers and 1 tbsp chopped chives. Add lemon butter sauce and reduce to low heat. Warm until sauce is melted and heated through.
Place farro in the bottom of a bowl, top with salmon, then spoon asparagus and lemon butter caper sauce over the top. Serve immediately.
- Creamy Balsamic Dressing
- Baby Spinach
- Burrata
- Strawberries
- Red Onion
- Prosciutto
- Marcona Almonds
*Prepared for you
Quarter the strawberries and thinly shave the red onion.
In a large bowl, toss strawberries, red onion, and baby spinach with creamy balsamic. Season with salt and pepper.
Place salad in a bowl, tear burrata and place on top. Garnish with marcona almonds and prosciutto. Serve immediately.
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Italian Croutons
*Prepared for you
- In a large bowl, toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
- Southwest Dressing
- Slow-Roasted Braised Beef
- Pico de Gallo
- Avocado
- Cilantro
- Cotija
- Brioche Bun
*Prepared for you
- Warm braised beef on the stovetop with a splash of broth, stirring until heated through.
- Toast brioche bun.
- Slice avocado.
- Spread southwest dressing on both bun halves. Layer braised beef on the bottom bun, then pico de gallo, avocado, cotija, and fresh cilantro. Top with the bun and serve immediately.