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 Panko Chicken Caesar Wrap
- 02 Fig & Arugula Salad
- 03 Ginger Miso Steak Slaw Salad
- 04 Grilled Chicken Chimichurri Bowl
- 05 Honey-Glazed Salmon with Baby Bok Choy
- 06 Taco Soup with Pulled Pork
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Baby Romaine or Little Gem
- 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
Fig & Arugula Salad
INGREDIENTS
DIRECTIONS
- Fig & Balsamic Dressing
- Baby Arugula
- Goat Cheese
- Figs
- Candied Pecans
- Red Onion
- Basil
- Thinly slice red onion. Soak in salted water 15 minutes to mellow the bite, then drain.
- Halve or quarter figs. Tear basil leaves.
- In a large bowl combine arugula, candied pecans, red onion, and basil. Add fig & balsamic dressing and toss until lightly coated.
- Add figs and crumbled goat cheese, toss gently, and serve immediately.
*Prepared for you
RECIPE CARD
Ginger Miso Steak Slaw Salad
INGREDIENTS
DIRECTIONS
- Ginger Miso Dressing
- Bistro Steak
- Pepper & Onion Mix
- Broccoli Slaw
- Shredded Carrots
- Green Onion
- Wonton Strips
- Warm bistro steak in a skillet over medium heat 30–60 seconds until heated through.
- In a large bowl combine broccoli slaw, shredded carrots, and pepper & onion mix. Drizzle with ginger miso dressing and toss to coat.
- Top with warm steak, green onion, and wonton strips. Serve immediately.
*Prepared for you
RECIPE CARD
Grilled Chicken Chimichurri Bowl
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Brown Rice
- Classic Chimichurri
- Pickled Onions
- Sour Cream
- Avocado
- Jalapeño
- Cilantro
- Slice jalapeño into rings. Slice avocado.
- Warm brown rice per package instructions.
- Slice grilled chicken. Add to a skillet over medium heat with chimichurri and warm 1–2 minutes until coated and fragrant.
- Place rice in a bowl and top with chimichurri chicken.
- Finish with avocado, pickled onions, jalapeño, cilantro, and a dollop of sour cream. Serve immediately.
*Prepared for you
RECIPE CARD
Honey-Glazed Salmon with Baby Bok Choy
INGREDIENTS
DIRECTIONS
- Baked Salmon*
- Stir Fry Sauce*
- Brown Rice* or Noodles
- Honey
- Baby Bok Choy
- Mix equal parts honey and stir fry sauce to make a glaze.
- Brush glaze over salmon and warm at 275°F in a covered dish 15–20 minutes until heated through (145°F).
- Heat a skillet over medium-high heat. Add baby bok choy with a splash of stir fry sauce and sauté until tender, 3–4 minutes.
- Warm brown rice per package instructions.
- Plate rice, top with bok choy and salmon. Drizzle extra glaze over the top and serve.
*Prepared for you
RECIPE CARD
Taco Soup with Pulled Pork
INGREDIENTS
DIRECTIONS
- Pulled Pork
- Pepper & Onion Mix
- Tomato Purée (24oz)
- Black Beans
- Frozen Corn
- Broth (Chicken or Vegetable)
- Taco Seasoning
- Optional - Sour Cream
- Optional - Shredded Cheese
- Optional - Cilantro
- Optional - Avocado
- Cut pepper & onion mix into smaller pieces. Heat a drizzle of oil in a large pot over medium heat. Add pepper & onion mix and sauté until softened, 3–4 minutes.
- Add pulled pork and stir to combine.
- Pour in tomato purée, chicken broth, black beans, and taco seasoning. Stir well.
- Bring to a boil, then reduce heat and simmer 3–5 minutes until flavors come together. Taste and season with salt and pepper.
- Serve hot with toppings of your choice.
*Prepared for you
RECIPE CARD
Panko Chicken Caesar Wrap
INGREDIENTS
- Caesar Dressing
- Panko Crusted Chicken
- Grated Parmesan
- Baby Romaine or Little Gem
- 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
Fig & Arugula Salad
INGREDIENTS
- Fig & Balsamic Dressing
- Baby Arugula
- Goat Cheese
- Figs
- Candied Pecans
- Red Onion
- Basil
*Prepared for you
DIRECTIONS
- Thinly slice red onion. Soak in salted water 15 minutes to mellow the bite, then drain.
- Halve or quarter figs. Tear basil leaves.
- In a large bowl combine arugula, candied pecans, red onion, and basil. Add fig & balsamic dressing and toss until lightly coated.
- Add figs and crumbled goat cheese, toss gently, and serve immediately.
RECIPE CARD
Ginger Miso Steak Slaw Salad
INGREDIENTS
- Ginger Miso Dressing
- Bistro Steak
- Pepper & Onion Mix
- Broccoli Slaw
- Shredded Carrots
- Green Onion
- Wonton Strips
*Prepared for you
DIRECTIONS
- Warm bistro steak in a skillet over medium heat 30–60 seconds until heated through.
- In a large bowl combine broccoli slaw, shredded carrots, and pepper & onion mix. Drizzle with ginger miso dressing and toss to coat.
- Top with warm steak, green onion, and wonton strips. Serve immediately.
RECIPE CARD
Grilled Chicken Chimichurri Bowl
INGREDIENTS
- Grilled Chicken
- Brown Rice
- Classic Chimichurri
- Pickled Onions
- Sour Cream
- Avocado
- Jalapeño
- Cilantro
*Prepared for you
DIRECTIONS
- Slice jalapeño into rings. Slice avocado.
- Warm brown rice per package instructions.
- Slice grilled chicken. Add to a skillet over medium heat with chimichurri and warm 1–2 minutes until coated and fragrant.
- Place rice in a bowl and top with chimichurri chicken.
- Finish with avocado, pickled onions, jalapeño, cilantro, and a dollop of sour cream. Serve immediately.
RECIPE CARD
Honey-Glazed Salmon with Baby Bok Choy
INGREDIENTS
- Baked Salmon*
- Stir Fry Sauce*
- Brown Rice* or Noodles
- Honey
- Baby Bok Choy
*Prepared for you
DIRECTIONS
- Mix equal parts honey and stir fry sauce to make a glaze.
- Brush glaze over salmon and warm at 275°F in a covered dish 15–20 minutes until heated through (145°F).
- Heat a skillet over medium-high heat. Add baby bok choy with a splash of stir fry sauce and sauté until tender, 3–4 minutes.
- Warm brown rice per package instructions.
- Plate rice, top with bok choy and salmon. Drizzle extra glaze over the top and serve.
RECIPE CARD
Taco Soup with Pulled Pork
INGREDIENTS
- Pulled Pork
- Pepper & Onion Mix
- Tomato Purée (24oz)
- Black Beans
- Frozen Corn
- Broth (Chicken or Vegetable)
- Taco Seasoning
- Optional - Sour Cream
- Optional - Shredded Cheese
- Optional - Cilantro
- Optional - Avocado
*Prepared for you
DIRECTIONS
- Cut pepper & onion mix into smaller pieces. Heat a drizzle of oil in a large pot over medium heat. Add pepper & onion mix and sauté until softened, 3–4 minutes.
- Add pulled pork and stir to combine.
- Pour in tomato purée, chicken broth, black beans, and taco seasoning. Stir well.
- Bring to a boil, then reduce heat and simmer 3–5 minutes until flavors come together. Taste and season with salt and pepper.
- Serve hot with toppings of your choice.