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 Sandwich with Ranch Slaw
- 02 Harvest Chicken Bowl
- 03 Udon Salad with Peanut Lime Sauce
- 04 Salmon Pesto Sandwich on Focaccia
- 05 Skirt Steak with Blistered Tomatoes & Burrata
- 06 Sausage, Ricotta & Pesto Flatbread
RECIPE CARD
Crispy Chicken Sandwich with Ranch Slaw
INGREDIENTS
DIRECTIONS
- Panko Chicken
- Roasted Garlic Ranch
- Classic Coleslaw
- Brioche Buns
- (Optional) Pickles
- (Optional) Tomato
- Heat the Panko Chicken in the oven at 375°F for 10–15 minutes, until very hot.
- In a bowl, toss the Classic Coleslaw with Fresh Herb Ranch until lightly coated.
- Lightly toast the Brioche Buns if desired.
- Assemble the sandwich with Panko Chicken and a generous scoop of Ranch Slaw.
- Add Pickles, Tomato, or a drizzle of Hot Honey if you like. Serve warm.
*Prepared for you
RECIPE CARD
Harvest Chicken Bowl
INGREDIENTS
DIRECTIONS
- Chopped Kale
- Maple Dijon Vinaigrette
- Grilled Chicken
- Paprika Roasted Sweet Potatoes
- Brown Rice
- Crumbled Goat Cheese
- Apple
- Candied Pecans
- Warm the Brown Rice according to package instructions.
- Slice the Grilled Chicken. In a skillet over medium heat, warm the Paprika Roasted Sweet Potatoes and Grilled Chicken until heated through.
- Slice the Apple and roughly chop the Kale if desired.
- Build the bowl: start with Brown Rice, add Kale, then top with Sweet Potatoes and Chicken.
- Finish with Crumbled Goat Cheese, sliced Apple, and Candied Pecans.
- Drizzle with Maple Dijon Vinaigrette and serve.
*Prepared for you
RECIPE CARD
Udon Salad with Peanut Lime Sauce
INGREDIENTS
DIRECTIONS
- Peanut Lime Sauce
- Classic Coleslaw
- Shredded Carrots
- Cilantro
- Lime
- Salted Peanuts
- Soba Noodles
- Cook the Soba Noodles according to package instructions, then rinse under cold water until completely cooled and drain well.
- In a large bowl, toss the noodles with Peanut Lime Sauce until evenly coated.
- Add Classic Coleslaw and Shredded Carrots and toss to combine.
- Finish with Cilantro, a squeeze of Lime, and Salted Peanuts.
- Serve chilled.
*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
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
*Prepared for you
RECIPE CARD
Sausage, Ricotta & Pesto Flatbread
INGREDIENTS
DIRECTIONS
- Basil Pesto
- Pine St Italian Sausage
- Shredded Mozzarella
- Grated Parmesan
- Lavash Flatbread
- Ricotta
- Preheat oven to 400°F.
- Place the Lavash Flatbread on a baking sheet, brush lightly with Olive Oil, and bake for 3–4 minutes until the edges begin to crisp.
- Remove from the oven and layer with Basil Pesto, Shredded Mozzarella, Italian Sausage, and small dollops of Ricotta.
- Return to the oven and bake 5–6 minutes until the cheese is melted and the flatbread is crisp.
- Finish with Grated Parmesan, slice, and serve.
*Prepared for you
RECIPE CARD
Crispy Chicken Sandwich with Ranch Slaw
INGREDIENTS
- Panko Chicken
- Roasted Garlic Ranch
- Classic Coleslaw
- Brioche Buns
- (Optional) Pickles
- (Optional) Tomato
*Prepared for you
DIRECTIONS
- Heat the Panko Chicken in the oven at 375°F for 10–15 minutes, until very hot.
- In a bowl, toss the Classic Coleslaw with Fresh Herb Ranch until lightly coated.
- Lightly toast the Brioche Buns if desired.
- Assemble the sandwich with Panko Chicken and a generous scoop of Ranch Slaw.
- Add Pickles, Tomato, or a drizzle of Hot Honey if you like. Serve warm.
RECIPE CARD
Harvest Chicken Bowl
INGREDIENTS
- Chopped Kale
- Maple Dijon Vinaigrette
- Grilled Chicken
- Paprika Roasted Sweet Potatoes
- Brown Rice
- Crumbled Goat Cheese
- Apple
- Candied Pecans
*Prepared for you
DIRECTIONS
- Warm the Brown Rice according to package instructions.
- Slice the Grilled Chicken. In a skillet over medium heat, warm the Paprika Roasted Sweet Potatoes and Grilled Chicken until heated through.
- Slice the Apple and roughly chop the Kale if desired.
- Build the bowl: start with Brown Rice, add Kale, then top with Sweet Potatoes and Chicken.
- Finish with Crumbled Goat Cheese, sliced Apple, and Candied Pecans.
- Drizzle with Maple Dijon Vinaigrette and serve.
RECIPE CARD
Udon Salad with Peanut Lime Sauce
INGREDIENTS
- Peanut Lime Sauce
- Classic Coleslaw
- Shredded Carrots
- Cilantro
- Lime
- Salted Peanuts
- Soba Noodles
*Prepared for you
DIRECTIONS
- Cook the Soba Noodles according to package instructions, then rinse under cold water until completely cooled and drain well.
- In a large bowl, toss the noodles with Peanut Lime Sauce until evenly coated.
- Add Classic Coleslaw and Shredded Carrots and toss to combine.
- Finish with Cilantro, a squeeze of Lime, and Salted Peanuts.
- Serve chilled.
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.
RECIPE CARD
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
RECIPE CARD
Sausage, Ricotta & Pesto Flatbread
INGREDIENTS
- Basil Pesto
- Pine St Italian Sausage
- Shredded Mozzarella
- Grated Parmesan
- Lavash Flatbread
- Ricotta
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F.
- Place the Lavash Flatbread on a baking sheet, brush lightly with Olive Oil, and bake for 3–4 minutes until the edges begin to crisp.
- Remove from the oven and layer with Basil Pesto, Shredded Mozzarella, Italian Sausage, and small dollops of Ricotta.
- Return to the oven and bake 5–6 minutes until the cheese is melted and the flatbread is crisp.
- Finish with Grated Parmesan, slice, and serve.