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 Crispy Chicken & Avocado Salad with Honey Mustard
- 02 Sun-Dried Tomato Pesto Chicken Ciabatta
- 03 Moroccan Steak Salad
- 04 Braised Beef Sandwich with Garlic Aioli
- 05 Mediterranean Salmon Couscous Bowl
- 06 Bacon & Brussels Alfredo Pasta
RECIPE CARD
Crispy Chicken & Avocado Salad with Honey Mustard
INGREDIENTS
DIRECTIONS
- Honey Mustard Dressing
- Spring Mix
- Panko Chicken
- Bacon
- Grated Parmesan
- Avocado
- Cherry Tomatoes
- Cook bacon in a skillet until crispy. Set aside.
- Warm panko chicken per package instructions. Slice.
- Halve cherry tomatoes and slice avocado.
- Place spring mix in a large bowl. Add tomatoes, avocado, and bacon. Drizzle with honey mustard and toss gently.
- Top with sliced chicken and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Sun-Dried Tomato Pesto Chicken Ciabatta
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Sun-Dried Tomato Pesto
- Grilled Chicken
- Mozzarella
- Ciabatta
- Slice ciabatta and spread both cut sides with sun-dried tomato pesto.
- Slice grilled chicken and layer on the bread with shredded mozzarella. Toast open-faced until cheese melts.
- Top with fresh arugula, close the sandwich, and serve.
*Prepared for you
RECIPE CARD
Moroccan Steak Salad
INGREDIENTS
DIRECTIONS
- Chermoula
- Baby Arugula
- Bistro Steak
- Shredded Carrots
- Crumbled Feta
- Cucumber
- Pomegranate Seeds
- Mint
- Warm bistro steak per package instructions.
- Thinly slice cucumber. In a large bowl toss arugula, shredded carrots, and cucumber with chermoula. Season with salt and pepper.
- Plate the salad and arrange warm steak on top.
- Finish with crumbled feta, fresh mint, and pomegranate seeds. Serve immediately.
*Prepared for you
RECIPE CARD
Braised Beef Sandwich with Garlic Aioli
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Garlic Aioli
- Slow-Roasted Braised Beef
- Pickled Onion
- Ciabatta
- Optional - Provolone
- Warm braised beef per package instructions. Drain excess jus after warming.
- Toast ciabatta.
- Spread garlic aioli on both halves of the bun. Layer braised beef on the bottom, then arugula and pickled red onion. Close and serve immediately.
*Prepared for you
RECIPE CARD
Mediterranean Salmon Couscous Bowl
INGREDIENTS
DIRECTIONS
- Chermoula
- Baked Salmon
- Pearl Couscous
- Feta Dressing
- Pickled Onions
- Baby Arugula
- Cucumber
- Lemon
- Heat oven to 275°F. Place salmon on a sheet pan, spoon chermoula over it, and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat pearl couscous per package instructions.
- Spoon couscous into a bowl. Add arugula and sliced cucumber.
- Place salmon on top. Dollop feta dressing around the bowl and finish with pickled onions and a squeeze of lemon. Serve immediately.
*Prepared for you
RECIPE CARD
Bacon & Brussels Alfredo Pasta
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Applewood Bacon
- Pappardelle
- Balsamic Brussels
- Grated Parmesan
- Bring a large pot of salted water to a boil. Cook pappardelle 3–4 minutes until al dente. Drain and return to the pot.
- Meanwhile, crisp the chopped bacon in a skillet. Remove to a paper towel.
- Warm the brussels in the bacon fat until heated through and crisping on the edges.
- Add parmesan cream sauce to the pasta and warm over low heat, tossing until coated.
- Plate the pasta and top with bacon and brussels. Finish with grated parmesan and serve.
*Prepared for you
RECIPE CARD
Crispy Chicken & Avocado Salad with Honey Mustard
INGREDIENTS
- Honey Mustard Dressing
- Spring Mix
- Panko Chicken
- Bacon
- Grated Parmesan
- Avocado
- Cherry Tomatoes
*Prepared for you
DIRECTIONS
- Cook bacon in a skillet until crispy. Set aside.
- Warm panko chicken per package instructions. Slice.
- Halve cherry tomatoes and slice avocado.
- Place spring mix in a large bowl. Add tomatoes, avocado, and bacon. Drizzle with honey mustard and toss gently.
- Top with sliced chicken and grated parmesan. Serve immediately.
RECIPE CARD
Sun-Dried Tomato Pesto Chicken Ciabatta
INGREDIENTS
- Baby Arugula
- Sun-Dried Tomato Pesto
- Grilled Chicken
- Mozzarella
- Ciabatta
*Prepared for you
DIRECTIONS
- Slice ciabatta and spread both cut sides with sun-dried tomato pesto.
- Slice grilled chicken and layer on the bread with shredded mozzarella. Toast open-faced until cheese melts.
- Top with fresh arugula, close the sandwich, and serve.
RECIPE CARD
Moroccan Steak Salad
INGREDIENTS
- Chermoula
- Baby Arugula
- Bistro Steak
- Shredded Carrots
- Crumbled Feta
- Cucumber
- Pomegranate Seeds
- Mint
*Prepared for you
DIRECTIONS
- Warm bistro steak per package instructions.
- Thinly slice cucumber. In a large bowl toss arugula, shredded carrots, and cucumber with chermoula. Season with salt and pepper.
- Plate the salad and arrange warm steak on top.
- Finish with crumbled feta, fresh mint, and pomegranate seeds. Serve immediately.
RECIPE CARD
Braised Beef Sandwich with Garlic Aioli
INGREDIENTS
- Baby Arugula
- Garlic Aioli
- Slow-Roasted Braised Beef
- Pickled Onion
- Ciabatta
- Optional - Provolone
*Prepared for you
DIRECTIONS
- Warm braised beef per package instructions. Drain excess jus after warming.
- Toast ciabatta.
- Spread garlic aioli on both halves of the bun. Layer braised beef on the bottom, then arugula and pickled red onion. Close and serve immediately.
RECIPE CARD
Mediterranean Salmon Couscous Bowl
INGREDIENTS
- Chermoula
- Baked Salmon
- Pearl Couscous
- Feta Dressing
- Pickled Onions
- Baby Arugula
- Cucumber
- Lemon
*Prepared for you
DIRECTIONS
- Heat oven to 275°F. Place salmon on a sheet pan, spoon chermoula over it, and warm 15–20 minutes until heated through (145°F).
- While salmon warms, heat pearl couscous per package instructions.
- Spoon couscous into a bowl. Add arugula and sliced cucumber.
- Place salmon on top. Dollop feta dressing around the bowl and finish with pickled onions and a squeeze of lemon. Serve immediately.
RECIPE CARD
Bacon & Brussels Alfredo Pasta
INGREDIENTS
- Parmesan Cream Sauce
- Applewood Bacon
- Pappardelle
- Balsamic Brussels
- Grated Parmesan
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook pappardelle 3–4 minutes until al dente. Drain and return to the pot.
- Meanwhile, crisp the chopped bacon in a skillet. Remove to a paper towel.
- Warm the brussels in the bacon fat until heated through and crisping on the edges.
- Add parmesan cream sauce to the pasta and warm over low heat, tossing until coated.
- Plate the pasta and top with bacon and brussels. Finish with grated parmesan and serve.