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 Braised Beef Quesadillas with Chimichurri
- 02 Herby Salmon with Asparagus and Orzo
- 03 Cacio e Pepe with Panko Chicken
- 04 Spring Pesto Bistro Steak with Potatoes & Mushrooms
- 05 Lemon Dijon Chicken Farro Bowl with Roasted Carrots
- 06 Spring Berry Salad
RECIPE CARD
Braised Beef Quesadillas with Chimichurri
INGREDIENTS
DIRECTIONS
- Classic Chimichurri
- Slow-Roasted Braised Beef
- Pepper & Onion Mix
- Mexican Blend Cheese
- Burrito Tortilla
- Optional - Pico de Gallo or Salsa
- Optional - Sour Cream
- Drain jus from braised beef.
- Heat braised beef and pepper onion mix together in a skillet over medium heat until warmed through.
- Once hot, add chimichurri and stir to combine.
- Fill tortillas with the beef and pepper mix and mexican blend cheese.
- Cook in a skillet over medium heat until golden and crisp on both sides.
- Slice into wedges and serve with salsa and sour cream.
*Prepared for you
RECIPE CARD
Herby Salmon with Asparagus and Orzo
INGREDIENTS
DIRECTIONS
- Herby Italian Vinaigrette
- Baked Salmon
- Roasted Garlic Asparagus
- Orzo
- Preheat oven to 325°F.
- Cook orzo according to package instructions. Drain and set aside.
- Marinate salmon in half the Italian herb dressing for at least 15 minutes.
- Place marinated salmon and asparagus on a baking sheet. Roast for 10–12 minutes.
- Toss cooked orzo with remaining dressing. Season with salt and pepper.
- Plate orzo, top with salmon and asparagus. Serve immediately.
*Prepared for you
RECIPE CARD
Cacio e Pepe with Panko Chicken
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Grilled Chicken
- Grated Parmesan
- Bucatini
- Pepper Grinder
- Warm grilled chicken according to package.
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- In a sauté pan over medium heat, bring parmesan cream sauce to a simmer. Toss in bucatini and season with salt and a generous amount of freshly ground black pepper.
- Place bucatini in a bowl, top with grated parmesan and an extra grind of black pepper. Place chicken on top. Serve immediately.
*Prepared for you
RECIPE CARD
Spring Pesto Bistro Steak with Potatoes & Mushrooms
INGREDIENTS
DIRECTIONS
- Oyster Mushrooms
- Spring Onion Pesto
- Sliced Grassfed Bistro Steak
- Parmesan Smashed Potatoes
- Warm parmesan potatoes according to package instructions.
- Heat a skillet over high heat with 2 tbsp oil. Add oyster mushrooms, cut from the stem, and sauté until golden brown and tender. Season with salt and pepper.
- Push mushrooms to the side. Add steak coated in spring onion pesto and warm 30–60 seconds until heated through.
- Place potatoes and mushrooms on the bottom of a plate, top with pesto steak. Serve immediately.
*Prepared for you
RECIPE CARD
Lemon Dijon Chicken Farro Bowl with Roasted Carrots
INGREDIENTS
DIRECTIONS
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Cooked Farro
- Lemon Butter Sauce
- Maple Glazed Baby Carrots
- Toss chicken in lemon honey dijon vinaigrette. Place chicken and maple glazed carrots on a baking sheet and roast at 375°F for 12 minutes until heated through.
- Warm farro according to package instructions.
- Warm lemon butter sauce in a small pot over medium heat. Drizzle over farro and carrots to taste.
- Place farro and carrot mix in the bottom of a bowl, top with grilled chicken. Serve immediately.
*Prepared for you
RECIPE CARD
Spring Berry Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Strawberries
- Blueberries
- Baby Arugula
- Crumbled Goat Cheese
- Red Onion
- Candied Pecans
- Thinly slice red onion and quarter the strawberries.
- In a large bowl, toss arugula, strawberries, blueberries, and red onion with creamy balsamic. Season with a pinch of salt.
- Top with crumbled goat cheese and candied pecans
*Prepared for you
RECIPE CARD
Braised Beef Quesadillas with Chimichurri
INGREDIENTS
- Classic Chimichurri
- Slow-Roasted Braised Beef
- Pepper & Onion Mix
- Mexican Blend Cheese
- Burrito Tortilla
- Optional - Pico de Gallo or Salsa
- Optional - Sour Cream
*Prepared for you
DIRECTIONS
- Drain jus from braised beef.
- Heat braised beef and pepper onion mix together in a skillet over medium heat until warmed through.
- Once hot, add chimichurri and stir to combine.
- Fill tortillas with the beef and pepper mix and mexican blend cheese.
- Cook in a skillet over medium heat until golden and crisp on both sides.
- Slice into wedges and serve with salsa and sour cream.
RECIPE CARD
Herby Salmon with Asparagus and Orzo
INGREDIENTS
- Herby Italian Vinaigrette
- Baked Salmon
- Roasted Garlic Asparagus
- Orzo
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F.
- Cook orzo according to package instructions. Drain and set aside.
- Marinate salmon in half the Italian herb dressing for at least 15 minutes.
- Place marinated salmon and asparagus on a baking sheet. Roast for 10–12 minutes.
- Toss cooked orzo with remaining dressing. Season with salt and pepper.
- Plate orzo, top with salmon and asparagus. Serve immediately.
RECIPE CARD
Cacio e Pepe with Panko Chicken
INGREDIENTS
- Parmesan Cream Sauce
- Grilled Chicken
- Grated Parmesan
- Bucatini
- Pepper Grinder
*Prepared for you
DIRECTIONS
- Warm grilled chicken according to package.
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- In a sauté pan over medium heat, bring parmesan cream sauce to a simmer. Toss in bucatini and season with salt and a generous amount of freshly ground black pepper.
- Place bucatini in a bowl, top with grated parmesan and an extra grind of black pepper. Place chicken on top. Serve immediately.
RECIPE CARD
Spring Pesto Bistro Steak with Potatoes & Mushrooms
INGREDIENTS
- Oyster Mushrooms
- Spring Onion Pesto
- Sliced Grassfed Bistro Steak
- Parmesan Smashed Potatoes
*Prepared for you
DIRECTIONS
- Warm parmesan potatoes according to package instructions.
- Heat a skillet over high heat with 2 tbsp oil. Add oyster mushrooms, cut from the stem, and sauté until golden brown and tender. Season with salt and pepper.
- Push mushrooms to the side. Add steak coated in spring onion pesto and warm 30–60 seconds until heated through.
- Place potatoes and mushrooms on the bottom of a plate, top with pesto steak. Serve immediately.
RECIPE CARD
Lemon Dijon Chicken Farro Bowl with Roasted Carrots
INGREDIENTS
- Lemon Honey Dijon Vinaigrette
- Springer Mountain Grilled Chicken
- Cooked Farro
- Lemon Butter Sauce
- Maple Glazed Baby Carrots
*Prepared for you
DIRECTIONS
- Toss chicken in lemon honey dijon vinaigrette. Place chicken and maple glazed carrots on a baking sheet and roast at 375°F for 12 minutes until heated through.
- Warm farro according to package instructions.
- Warm lemon butter sauce in a small pot over medium heat. Drizzle over farro and carrots to taste.
- Place farro and carrot mix in the bottom of a bowl, top with grilled chicken. Serve immediately.
RECIPE CARD
Spring Berry Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Strawberries
- Blueberries
- Baby Arugula
- Crumbled Goat Cheese
- Red Onion
- Candied Pecans
*Prepared for you
DIRECTIONS
- Thinly slice red onion and quarter the strawberries.
- In a large bowl, toss arugula, strawberries, blueberries, and red onion with creamy balsamic. Season with a pinch of salt.
- Top with crumbled goat cheese and candied pecans