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 Pozole-Style Green Chili with Pulled Pork & Hominy
- 02 Creamy Farrotto with Roasted Carrots & Parmesan Cauliflower
- 03 Chicken Tacos
- 04 Avocado Goddess Kale Salad with Sweet Potato & Apple
- 05 Warm Salmon with Pesto Pasta
- 06 Flank Steak & Sweet Potato Farro Bowl
RECIPE CARD
Pozole-Style Green Chili with Pulled Pork & Hominy
INGREDIENTS
DIRECTIONS
- Pulled Pork
- Tomatillo Sauce
- Hominy
- Chicken Broth
- Poblano Pepper
- Yellow Onion
- Lime
- Optional - Sour Cream
- Optional - Jalapeno
- Optional - Mexican Cheese
- Dice half a Yellow Onion and Poblano Pepper.
- Heat a drizzle of Olive Oil in a medium pot over medium heat.
- Add the diced onion and poblano and sauté until softened and fragrant.
- Add the Tomatillo Sauce and 16 oz water or Chicken Broth. Bring to a gentle boil, then reduce to a simmer.
- Stir in the Pulled Pork and drained Hominy.
- Simmer gently for 15–20 minutes, stirring occasionally, until fully heated through and the flavors are well blended.
- Season with salt and lime as needed.
- Serve hot, optional toppngs - sour cream, sliced jalapeno, mexican cheese.
*Prepared for you
RECIPE CARD
Creamy Farrotto with Roasted Carrots & Parmesan Cauliflower
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Maple Carrots
- Parmesan Cauliflower
- Grated Parmesan
- Heavy Cream
- Vegetable Broth
- Butter
- Fresh Basil
- Roast the carrots and cauliflower according to package instructions.
- Add the farro to a pot and cover with equal parts heavy cream and water or broth (about 8 oz of each, or just enough to cover the grains).
- Bring to a gentle simmer and cook, stirring occasionally, until the farro is tender and the liquid has reduced to a creamy consistency.
- Stir in ¼ cup butter and ½ cup grated Parmesan until thick, glossy, and creamy. Season with salt to taste.
- Spoon the farrotto onto plates.
- Top with the roasted carrots and Parmesan cauliflower.
- Garnish with fresh basil and additional grated Parmesan. Serve warm.
*Prepared for you
RECIPE CARD
Chicken Tacos
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Mexican Blend Cheese
- Taco Seasoning
- Tortillas
- Optional - Pico de Gallo
- Optional - Cilantro
- Warm the Grilled Chicken in a skillet over medium heat until hot. Sprinkle with Taco Seasoning and toss to coat evenly.
- Warm the Tortillas until soft and heated through.
- Fill the tortillas with the seasoned Chicken. Top with Pico de Gallo, Mexican Blend Cheese, and picked Cilantro leaves.
- Serve warm.
*Prepared for you
RECIPE CARD
Avocado Goddess Kale Salad with Sweet Potato & Apple
INGREDIENTS
DIRECTIONS
- Chopped Kale
- Avocado Goddess Dressing
- Paprika Sweet Potatoes
- Apple
- Candied Pecans
- Place the Kale in a mixing bowl. Add the Avocado Goddess Dressing and toss until evenly coated. Massage the kale for 1–2 minutes until tender.
- Slice the Apple. Add the Paprika Sweet Potatoes and sliced Apple to the bowl and toss gently to combine.
- Top with Candied Pecans and serve.
*Prepared for you
RECIPE CARD
Warm Salmon with Pesto Pasta
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Basil Pesto
- Grated Parmesan
- Pasta
- Bring a pot of salted water to a boil. Cook the Pasta until al dente. Reserve a little pasta water, then drain.
- 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).
- Toss the cooked Pasta with Basil Pesto, loosening with a splash of reserved pasta water if needed.
- Serve the Pesto Pasta alongside the warm Salmon. Finish with Grated Parmesan.
*Prepared for you
RECIPE CARD
Flank Steak & Sweet Potato Farro Bowl
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Bistro Steak
- Paprika Sweet Potatoes
- Hearty Salad Mix
- Crumbled Goat Cheese
- Lemon
- Warm the Cooked Farro and set aside.
- Warm the Paprika Sweet Potatoes and Parmesan Cauliflower according to package directions.
- Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
- Add the Hearty Salad Mix and sauté until tender. Finish with a squeeze of Lemon and season with salt.
- Make space in the skillet and add the Bistro Steak.
- Warm over medium heat for 30–60 seconds, until heated through.
- Assemble bowls by mixing the Farro with the vegetables. Season with salt and pepper as needed.
- Top with the warm Steak and finish with Crumbled Goat Cheese.
- Serve warm.
*Prepared for you
RECIPE CARD
Pozole-Style Green Chili with Pulled Pork & Hominy
INGREDIENTS
- Pulled Pork
- Tomatillo Sauce
- Hominy
- Chicken Broth
- Poblano Pepper
- Yellow Onion
- Lime
- Optional - Sour Cream
- Optional - Jalapeno
- Optional - Mexican Cheese
*Prepared for you
DIRECTIONS
- Dice half a Yellow Onion and Poblano Pepper.
- Heat a drizzle of Olive Oil in a medium pot over medium heat.
- Add the diced onion and poblano and sauté until softened and fragrant.
- Add the Tomatillo Sauce and 16 oz water or Chicken Broth. Bring to a gentle boil, then reduce to a simmer.
- Stir in the Pulled Pork and drained Hominy.
- Simmer gently for 15–20 minutes, stirring occasionally, until fully heated through and the flavors are well blended.
- Season with salt and lime as needed.
- Serve hot, optional toppngs - sour cream, sliced jalapeno, mexican cheese.
RECIPE CARD
Creamy Farrotto with Roasted Carrots & Parmesan Cauliflower
INGREDIENTS
- Cooked Farro
- Maple Carrots
- Parmesan Cauliflower
- Grated Parmesan
- Heavy Cream
- Vegetable Broth
- Butter
- Fresh Basil
*Prepared for you
DIRECTIONS
- Roast the carrots and cauliflower according to package instructions.
- Add the farro to a pot and cover with equal parts heavy cream and water or broth (about 8 oz of each, or just enough to cover the grains).
- Bring to a gentle simmer and cook, stirring occasionally, until the farro is tender and the liquid has reduced to a creamy consistency.
- Stir in ¼ cup butter and ½ cup grated Parmesan until thick, glossy, and creamy. Season with salt to taste.
- Spoon the farrotto onto plates.
- Top with the roasted carrots and Parmesan cauliflower.
- Garnish with fresh basil and additional grated Parmesan. Serve warm.
RECIPE CARD
Chicken Tacos
INGREDIENTS
- Grilled Chicken
- Mexican Blend Cheese
- Taco Seasoning
- Tortillas
- Optional - Pico de Gallo
- Optional - Cilantro
*Prepared for you
DIRECTIONS
- Warm the Grilled Chicken in a skillet over medium heat until hot. Sprinkle with Taco Seasoning and toss to coat evenly.
- Warm the Tortillas until soft and heated through.
- Fill the tortillas with the seasoned Chicken. Top with Pico de Gallo, Mexican Blend Cheese, and picked Cilantro leaves.
- Serve warm.
RECIPE CARD
Avocado Goddess Kale Salad with Sweet Potato & Apple
INGREDIENTS
- Chopped Kale
- Avocado Goddess Dressing
- Paprika Sweet Potatoes
- Apple
- Candied Pecans
*Prepared for you
DIRECTIONS
- Place the Kale in a mixing bowl. Add the Avocado Goddess Dressing and toss until evenly coated. Massage the kale for 1–2 minutes until tender.
- Slice the Apple. Add the Paprika Sweet Potatoes and sliced Apple to the bowl and toss gently to combine.
- Top with Candied Pecans and serve.
RECIPE CARD
Warm Salmon with Pesto Pasta
INGREDIENTS
- Baked Salmon
- Basil Pesto
- Grated Parmesan
- Pasta
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook the Pasta until al dente. Reserve a little pasta water, then drain.
- 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).
- Toss the cooked Pasta with Basil Pesto, loosening with a splash of reserved pasta water if needed.
- Serve the Pesto Pasta alongside the warm Salmon. Finish with Grated Parmesan.
RECIPE CARD
Flank Steak & Sweet Potato Farro Bowl
INGREDIENTS
- Cooked Farro
- Bistro Steak
- Paprika Sweet Potatoes
- Hearty Salad Mix
- Crumbled Goat Cheese
- Lemon
*Prepared for you
DIRECTIONS
- Warm the Cooked Farro and set aside.
- Warm the Paprika Sweet Potatoes and Parmesan Cauliflower according to package directions.
- Heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
- Add the Hearty Salad Mix and sauté until tender. Finish with a squeeze of Lemon and season with salt.
- Make space in the skillet and add the Bistro Steak.
- Warm over medium heat for 30–60 seconds, until heated through.
- Assemble bowls by mixing the Farro with the vegetables. Season with salt and pepper as needed.
- Top with the warm Steak and finish with Crumbled Goat Cheese.
- Serve warm.