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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 Steak Pesto Pasta
- 02 Mediterranean Grain Bowl
- 03 Orzo Salad with Maple Dijon Vinaigrette
- 04 BBQ Chicken Quesadillas
- 05 Chicken Alfredo Flatbread
- 06 Herby Salmon with Lemon Garlic Green Beans
RECIPE CARD
Steak Pesto Pasta
INGREDIENTS
DIRECTIONS
- Sliced Bistro Steak
- Basil Pesto
- Fettuccine
- Grated Parmesan
- Optional - Cherry Tomatoes
- Bring a pot of salted water to a boil.
- Heat a skillet over medium heat and warm the sliced Bistro Steak for 30–60 seconds until heated through.
- Cook the Fettuccine in boiling water for 3–4 minutes until al dente, then drain.
- Toss the warm Fettuccine with Basil Pesto until evenly coated.
- Plate the pasta, top with the warm Steak, and finish with Grated Parmesan.
*Prepared for you
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Cherry Tomatoes
- Cucumber
- Chop the Cucumber and halve the Tomatoes. Drain and rinse the Chickpeas.
- Warm the Cooked Farro according to package instructions.
- In a large bowl, combine the warm Farro, Chickpeas, Cucumber, and Tomatoes.
- Top with Crumbled Feta Cheese and Baby Arugula.
- Drizzle with Tzatziki and season lightly with salt and pepper if needed.
- Optional: Add your protein of choice (grilled chicken or salmon work beautifully).
*Prepared for you
RECIPE CARD
Orzo Salad with Maple Dijon Vinaigrette
INGREDIENTS
DIRECTIONS
- Maple Dijon Vinaigrette
- Shredded Kale
- Roasted Sweet Potatoes
- Crumbled Goat Cheese
- Orzo
- Fuji Apple
- Optional - Shallots
- Bring a pot of salted water to a boil, cook Orzo until al dente, then drain and let cool slightly in fridge.
- Place Kale in a large bowl, add a small amount of Maple Dijon Vinaigrette, and toss to coat; let sit a few minutes to soften.
- Dice the Apple and thinly slice Shallots if using.
- Add Orzo, Roasted Sweet Potatoes, Apple, optional Shallots, and Crumbled Goat Cheese to the bowl.
- Drizzle with additional Maple Dijon Vinaigrette and toss gently to combine.
- Serve immediately or chilled.
*Prepared for you
RECIPE CARD
BBQ Chicken Quesadillas
INGREDIENTS
DIRECTIONS
- Sweet & Tangy BBQ Sauce
- Shredded Chicken
- Mexican Blend Cheese
- Tortillas (Regular or GF)
- Red Onion
- Optional - Cilantro
- Slice the Chicken and warm in a skillet with Sweet & Tangy BBQ Sauce over medium heat until heated through and well coated.
- Lay a Tortilla flat and spread BBQ Chicken onto one half, then add Mexican Blend Cheese and Red Onion if using.
- Heat a skillet over medium-high heat with a small amount of oil or butter and place the tortilla in the pan.
- Cook for about 2 minutes, fold the tortilla over the filling, press lightly to seal, then flip and cook another 2–3 minutes until golden and crisp.
- Slice and serve, finishing with Cilantro if desired.
*Prepared for you
RECIPE CARD
Chicken Alfredo Flatbread
INGREDIENTS
DIRECTIONS
- Parm Cream Sauce
- Grilled Chicken
- Shredded Mozzarella
- Grated Parmesan
- Flatbread Crust
- Optional - Applewood Bacon
- Preheat oven to 400°F.
- Optional: cook the Applewood Bacon until crisp.
- Slice the Grilled Chicken into bite-sized pieces.
- Place the Flatbread on a baking sheet, brush lightly with Olive Oil, and spread Parm Cream Sauce evenly over the top.
- Add the Chicken, Shredded Mozzarella, and Grated Parmesan.
- Bake for 8–10 minutes until the cheese is melted and the flatbread is crisp.
- Finish with salt, and pepper if desired, then slice and serve warm.
*Prepared for you
RECIPE CARD
Herby Salmon with Lemon Garlic Green Beans
INGREDIENTS
DIRECTIONS
- Herby Italian Vinaigrette
- French Green Beans
- Lemon
- Baked Salmon
- Garlic
- Place the Baked Salmon in a baking dish, cover with Herby Italian Vinaigrette, and bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Heat a skillet over medium heat, add Olive Oil, then add French Green Beans and sauté for 4–6 minutes until tender but still crisp.
- Add Garlic and cook for 1 minute until fragrant, then remove from heat and finish with Lemon juice and season with salt and pepper.
- Serve the Herby Salmon alongside the green beans.
*Prepared for you
RECIPE CARD
Steak Pesto Pasta
INGREDIENTS
- Sliced Bistro Steak
- Basil Pesto
- Fettuccine
- Grated Parmesan
- Optional - Cherry Tomatoes
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil.
- Heat a skillet over medium heat and warm the sliced Bistro Steak for 30–60 seconds until heated through.
- Cook the Fettuccine in boiling water for 3–4 minutes until al dente, then drain.
- Toss the warm Fettuccine with Basil Pesto until evenly coated.
- Plate the pasta, top with the warm Steak, and finish with Grated Parmesan.
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
- Cooked Farro
- Crumbled Feta Cheese
- Tzatziki
- Baby Arugula
- Chickpeas
- Cherry Tomatoes
- Cucumber
*Prepared for you
DIRECTIONS
- Chop the Cucumber and halve the Tomatoes. Drain and rinse the Chickpeas.
- Warm the Cooked Farro according to package instructions.
- In a large bowl, combine the warm Farro, Chickpeas, Cucumber, and Tomatoes.
- Top with Crumbled Feta Cheese and Baby Arugula.
- Drizzle with Tzatziki and season lightly with salt and pepper if needed.
- Optional: Add your protein of choice (grilled chicken or salmon work beautifully).
RECIPE CARD
Orzo Salad with Maple Dijon Vinaigrette
INGREDIENTS
- Maple Dijon Vinaigrette
- Shredded Kale
- Roasted Sweet Potatoes
- Crumbled Goat Cheese
- Orzo
- Fuji Apple
- Optional - Shallots
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil, cook Orzo until al dente, then drain and let cool slightly in fridge.
- Place Kale in a large bowl, add a small amount of Maple Dijon Vinaigrette, and toss to coat; let sit a few minutes to soften.
- Dice the Apple and thinly slice Shallots if using.
- Add Orzo, Roasted Sweet Potatoes, Apple, optional Shallots, and Crumbled Goat Cheese to the bowl.
- Drizzle with additional Maple Dijon Vinaigrette and toss gently to combine.
- Serve immediately or chilled.
RECIPE CARD
BBQ Chicken Quesadillas
INGREDIENTS
- Sweet & Tangy BBQ Sauce
- Shredded Chicken
- Mexican Blend Cheese
- Tortillas (Regular or GF)
- Red Onion
- Optional - Cilantro
*Prepared for you
DIRECTIONS
- Slice the Chicken and warm in a skillet with Sweet & Tangy BBQ Sauce over medium heat until heated through and well coated.
- Lay a Tortilla flat and spread BBQ Chicken onto one half, then add Mexican Blend Cheese and Red Onion if using.
- Heat a skillet over medium-high heat with a small amount of oil or butter and place the tortilla in the pan.
- Cook for about 2 minutes, fold the tortilla over the filling, press lightly to seal, then flip and cook another 2–3 minutes until golden and crisp.
- Slice and serve, finishing with Cilantro if desired.
RECIPE CARD
Chicken Alfredo Flatbread
INGREDIENTS
- Parm Cream Sauce
- Grilled Chicken
- Shredded Mozzarella
- Grated Parmesan
- Flatbread Crust
- Optional - Applewood Bacon
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F.
- Optional: cook the Applewood Bacon until crisp.
- Slice the Grilled Chicken into bite-sized pieces.
- Place the Flatbread on a baking sheet, brush lightly with Olive Oil, and spread Parm Cream Sauce evenly over the top.
- Add the Chicken, Shredded Mozzarella, and Grated Parmesan.
- Bake for 8–10 minutes until the cheese is melted and the flatbread is crisp.
- Finish with salt, and pepper if desired, then slice and serve warm.
RECIPE CARD
Herby Salmon with Lemon Garlic Green Beans
INGREDIENTS
- Herby Italian Vinaigrette
- French Green Beans
- Lemon
- Baked Salmon
- Garlic
*Prepared for you
DIRECTIONS
- Place the Baked Salmon in a baking dish, cover with Herby Italian Vinaigrette, and bake at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
- Heat a skillet over medium heat, add Olive Oil, then add French Green Beans and sauté for 4–6 minutes until tender but still crisp.
- Add Garlic and cook for 1 minute until fragrant, then remove from heat and finish with Lemon juice and season with salt and pepper.
- Serve the Herby Salmon alongside the green beans.