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 French Dip Sandwich
- 02 Harvest Chicken & Apple Salad
- 03 Cheese Tortellini with Sun-Dried Tomato Cream
- 04 Chermoula Chicken Bowl
- 05 Steak & Veggie Salad
- 06 Salmon Pesto Sandwich on Focaccia
RECIPE CARD
French Dip Sandwich
INGREDIENTS
DIRECTIONS
- Caramelized Onions
- Slow-Roasted Braised Beef
- Braised Beef Jus
- Org Provolone
- Baguette
- Warm braised beef in a pan with a little butter over low heat until hot. Add caramelized onions and stir until warmed through.
- In a small pot over medium heat or microwave, warm braised beef jus until gently boiling.
- Slice baguette and place open-faced on a baking sheet. Layer with braised beef, caramelized onions, and provolone. Bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Serve with hot au jus on the side for dipping.
*Prepared for you
RECIPE CARD
Harvest Chicken & Apple Salad
INGREDIENTS
DIRECTIONS
- Fig & Balsamic Dressing
- Grilled Chicken
- Balsamic Brussels
- Baby Spinach
- Candied Pecans
- Dried Cranberries
- Fuji Apple
- Slice fuji apple.
- Chop balsamic brussels into bite-sized pieces.
- In a large bowl toss spinach with fig & balsamic dressing.
- Add brussels, apple, cranberries, and toss.
- Top with sliced chicken, candied pecans, and an extra drizzle of dressing. Serve.
*Prepared for you
RECIPE CARD
Cheese Tortellini with Sun-Dried Tomato Cream
INGREDIENTS
DIRECTIONS
- Cheese Tortellini
- Parmesan Cream Sauce
- Sun-Dried Tomato Pesto
- Baby Spinach
- Grated Parmesan
- Basil
- Bring a pot of salted water to a boil. Cook cheese tortellini per package, then drain.
- While pasta cooks, warm parmesan cream sauce in a pan over medium-low heat. Stir in sun-dried tomato pesto until combined.
- Add spinach and let wilt in the sauce, about 1 minute.
- Add drained tortellini and toss to coat, loosening with a splash of pasta water if needed.
- Finish with torn basil and grated parmesan. Serve.
*Prepared for you
RECIPE CARD
Chermoula Chicken Bowl
INGREDIENTS
DIRECTIONS
- Shredded Chicken
- Pearl Couscous
- Roasted Red Pepper Chermoula
- Baby Spinach
- Lemon Feta Dressing
- Cucumber
- Cherry Tomatoes
- Kalamata Olives
- Drain broth from shredded chicken.
- Warm pearl couscous per package instructions.
- Heat a skillet over medium heat with a drizzle of oil. Add shredded chicken, spinach, and chermoula to your liking. Sauté until chicken is warmed through and spinach is wilted, 2–3 minutes.
- Halve the cherry tomatoes and slice the cucumber.
- Build the bowl: couscous on the bottom, then chicken and spinach.
- Finish with cucumber, cherry tomatoes, and kalamata olives. Drizzle with lemon feta dressing and serve.
*Prepared for you
RECIPE CARD
Steak & Veggie Salad
INGREDIENTS
DIRECTIONS
- French Pantry Vinaigrette
- Bistro Steak
- Roasted Sweet Potatoes
- Maple Glazed Carrots
- Hearty Salad Mix
- Crumbled Goat Cheese
- Pepitas
- Halve or quarter the maple glazed carrots.
- Massage hearty salad mix with half the french pantry vinaigrette until slightly softened.
- Top with roasted sweet potatoes, carrots, crumbled goat cheese, and pepitas.
- Warm bistro steak in a skillet over medium heat 30–60 seconds until heated through. Arrange over the salad.
- Drizzle with remaining vinaigrette and serve.
*Prepared for you
RECIPE CARD
Salmon Pesto Sandwich on Focaccia
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Basil Pesto
- Baked Salmon
- Focaccia
- Tomato
- Avocado
- Mayonnaise
- Can serve warm or cold.
- Slice the focaccia and lightly toast if desired.
- Spread basil pesto on the cut sides of the bread.
- Layer cooked salmon onto the focaccia.
- Add arugula and any optional toppings such as tomato, avocado, or mayonnaise.
- Close the sandwich, slice and serve.
*Prepared for you
RECIPE CARD
French Dip Sandwich
INGREDIENTS
- Caramelized Onions
- Slow-Roasted Braised Beef
- Braised Beef Jus
- Org Provolone
- Baguette
*Prepared for you
DIRECTIONS
- Warm braised beef in a pan with a little butter over low heat until hot. Add caramelized onions and stir until warmed through.
- In a small pot over medium heat or microwave, warm braised beef jus until gently boiling.
- Slice baguette and place open-faced on a baking sheet. Layer with braised beef, caramelized onions, and provolone. Bake at 375°F for 4–5 minutes until cheese is melted and bread is toasted.
- Serve with hot au jus on the side for dipping.
RECIPE CARD
Harvest Chicken & Apple Salad
INGREDIENTS
- Fig & Balsamic Dressing
- Grilled Chicken
- Balsamic Brussels
- Baby Spinach
- Candied Pecans
- Dried Cranberries
- Fuji Apple
*Prepared for you
DIRECTIONS
- Slice fuji apple.
- Chop balsamic brussels into bite-sized pieces.
- In a large bowl toss spinach with fig & balsamic dressing.
- Add brussels, apple, cranberries, and toss.
- Top with sliced chicken, candied pecans, and an extra drizzle of dressing. Serve.
RECIPE CARD
Cheese Tortellini with Sun-Dried Tomato Cream
INGREDIENTS
- Cheese Tortellini
- Parmesan Cream Sauce
- Sun-Dried Tomato Pesto
- Baby Spinach
- Grated Parmesan
- Basil
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook cheese tortellini per package, then drain.
- While pasta cooks, warm parmesan cream sauce in a pan over medium-low heat. Stir in sun-dried tomato pesto until combined.
- Add spinach and let wilt in the sauce, about 1 minute.
- Add drained tortellini and toss to coat, loosening with a splash of pasta water if needed.
- Finish with torn basil and grated parmesan. Serve.
RECIPE CARD
Chermoula Chicken Bowl
INGREDIENTS
- Shredded Chicken
- Pearl Couscous
- Roasted Red Pepper Chermoula
- Baby Spinach
- Lemon Feta Dressing
- Cucumber
- Cherry Tomatoes
- Kalamata Olives
*Prepared for you
DIRECTIONS
- Drain broth from shredded chicken.
- Warm pearl couscous per package instructions.
- Heat a skillet over medium heat with a drizzle of oil. Add shredded chicken, spinach, and chermoula to your liking. Sauté until chicken is warmed through and spinach is wilted, 2–3 minutes.
- Halve the cherry tomatoes and slice the cucumber.
- Build the bowl: couscous on the bottom, then chicken and spinach.
- Finish with cucumber, cherry tomatoes, and kalamata olives. Drizzle with lemon feta dressing and serve.
RECIPE CARD
Steak & Veggie Salad
INGREDIENTS
- French Pantry Vinaigrette
- Bistro Steak
- Roasted Sweet Potatoes
- Maple Glazed Carrots
- Hearty Salad Mix
- Crumbled Goat Cheese
- Pepitas
*Prepared for you
DIRECTIONS
- Halve or quarter the maple glazed carrots.
- Massage hearty salad mix with half the french pantry vinaigrette until slightly softened.
- Top with roasted sweet potatoes, carrots, crumbled goat cheese, and pepitas.
- Warm bistro steak in a skillet over medium heat 30–60 seconds until heated through. Arrange over the salad.
- Drizzle with remaining vinaigrette and serve.
RECIPE CARD
Salmon Pesto Sandwich on Focaccia
INGREDIENTS
- Baby Arugula
- Basil Pesto
- Baked Salmon
- Focaccia
- Tomato
- Avocado
- Mayonnaise
*Prepared for you
DIRECTIONS
- Can serve warm or cold.
- Slice the focaccia and lightly toast if desired.
- Spread basil pesto on the cut sides of the bread.
- Layer cooked salmon onto the focaccia.
- Add arugula and any optional toppings such as tomato, avocado, or mayonnaise.
- Close the sandwich, slice and serve.