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 Salad with Green Goddess
- 02 Panko Chicken Caesar Wrap
- 03 Steak Tacos with Tomatillo Sauce
- 04 Lemon Parmesan Orzo with Salmon
- 05 Bolognese with Creamy Burrata
- 06 Lemon Dijon Chicken Farro Bowl with Roasted Carrots
RECIPE CARD
Spring Salad with Green Goddess
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Green Goddess Dressing
- Snap Peas
- Roasted Garlic Asparagus
- Royal Strawberries
- Watermelon Radish
- Red Onion
- Chop asparagus into bite-sized pieces. Slice strawberries and thinly slice red onion and radish. Slice snap peas length wise.
- Combine arugula, asparagus, strawberries, watermelon radish, red onion, and snap peas in a large bowl.
- Toss with green goddess dressing, season lightly with salt, and serve immediately.
*Prepared for you
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Baby Romaine
- 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 baby romaine 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
Steak Tacos with Tomatillo Sauce
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Tomatillo Sauce
- Ranch or Southwest Dressing
- Classic Coleslaw
- Corn Tortillas
- Lime
- Cilantro
- Warm steak according to package instructions. Cover with tomatillo sauce.
- While the steak warms, toss the Classic Coleslaw with just enough dressing to lightly coat.
- Warm the Tortillas.
- Add steak and slaw to tortillas.
- Finish with a squeeze of Lime and fresh Cilantro. Serve warm.
*Prepared for you
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
- Salt & Pepper
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
*Prepared for you
RECIPE CARD
Bolognese with Creamy Burrata
INGREDIENTS
DIRECTIONS
- 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
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 Salad with Green Goddess
INGREDIENTS
- Baby Arugula
- Green Goddess Dressing
- Snap Peas
- Roasted Garlic Asparagus
- Royal Strawberries
- Watermelon Radish
- Red Onion
*Prepared for you
DIRECTIONS
- Chop asparagus into bite-sized pieces. Slice strawberries and thinly slice red onion and radish. Slice snap peas length wise.
- Combine arugula, asparagus, strawberries, watermelon radish, red onion, and snap peas in a large bowl.
- Toss with green goddess dressing, season lightly with salt, and serve immediately.
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Baby Romaine
- 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 baby romaine 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.
RECIPE CARD
Steak Tacos with Tomatillo Sauce
INGREDIENTS
- Bistro Steak
- Tomatillo Sauce
- Ranch or Southwest Dressing
- Classic Coleslaw
- Corn Tortillas
- Lime
- Cilantro
*Prepared for you
DIRECTIONS
- Warm steak according to package instructions. Cover with tomatillo sauce.
- While the steak warms, toss the Classic Coleslaw with just enough dressing to lightly coat.
- Warm the Tortillas.
- Add steak and slaw to tortillas.
- Finish with a squeeze of Lime and fresh Cilantro. Serve warm.
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
- Salt & Pepper
*Prepared for you
DIRECTIONS
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
RECIPE CARD
Bolognese with Creamy Burrata
INGREDIENTS
- Tomato Basil Sauce
- Grated Parmesan
- Gemelli Pasta
- Bolognese
- Burrata
- Butter
- Basil
*Prepared for you
DIRECTIONS
- 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.
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.