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 Fig Balsamic Chicken Baguette
- 02 Italian Sausage Tortellini Soup
- 03 Sausage, Tomato & Kale Farro
- 04 Steak Frites with Chimichurri & Aioli
- 05 Maple Dijon Salmon Bowl
- 06 Soba Noodle Salad with Peanut Lime Sauce
RECIPE CARD
Fig Balsamic Chicken Baguette
INGREDIENTS
DIRECTIONS
- Fig & Balsamic Dressing
- Baby Arugula
- Grilled Chicken
- Mozzarella
- Caramelized Onions
- Baguette
- Parsley
- Warm grilled chicken and caramelized onions in a skillet over medium heat until heated through. Slice chicken.
- Slice baguette and layer the bottom with mozzarella. Toast open-faced until cheese melts.
- Add warm chicken and caramelized onions. Drizzle with fig & balsamic dressing.
- Finish with arugula and fresh parsley, close the sandwich, and serve.
*Prepared for you
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
DIRECTIONS
- Chopped Kale
- Italian Sausage
- Mirepoix
- Cheese Tortellini
- Chicken Broth
- Italian Seasoning
- Optional - Heavy Cream or Coconut Cream
- Warm mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add Italian sausage and warm 2–3 minutes.
- Pour in chicken broth and season with Italian seasoning. Bring to a gentle simmer - do not boil.
- Add cheese tortellini and cook 3–5 minutes until tender.
- Stir in chopped kale and cook 1–2 minutes until wilted.
- Finish with a splash of heavy cream or coconut cream and serve.
*Prepared for you
RECIPE CARD
Sausage, Tomato & Kale Farro
INGREDIENTS
DIRECTIONS
- Tomato Basil Sauce
- Cooked Farro
- Italian Sausage
- Chopped Kale
- Caramelized Onions
- Grated Parmesan
- Basil
- Warm caramelized onions and chopped kale in a large pan over medium heat for 2–3 minutes until kale begins to wilt. Add Italian sausage and warm through, 2–3 more minutes.
- Add cooked farro and stir to combine. Warm through 2–3 minutes. Add tomato basil sauce a little at a time, stirring until farro is lightly coated but not soupy.
- Fold in a generous amount of grated parmesan until melty. Season with salt and pepper.
- Top with fresh basil and serve.
*Prepared for you
RECIPE CARD
Steak Frites with Chimichurri & Aioli
INGREDIENTS
DIRECTIONS
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Fries
- Heat fries in the oven per package instructions. Season with salt and pepper.
- In a sauté pan over medium heat, warm bistro steak with chimichurri until heated through.
- Plate steak and fries. Serve garlic aioli alongside for dipping.
*Prepared for you
RECIPE CARD
Maple Dijon Salmon Bowl
INGREDIENTS
DIRECTIONS
- Maple Dijon Vinaigrette
- Hearty Salad Mix
- Baked Salmon
- Cooked Farro
- Crumbled Feta
- Optional - Sliced Almonds
- Warm salmon at 275°F in a covered dish for 15–20 minutes until heated through (145°F). Spoon maple dijon over the top before serving.
- Warm farro per package instructions.
- Heat a skillet over medium heat with a drizzle of olive oil. Add hearty salad mix and a pinch of salt. Sauté 5–7 minutes until wilted and tender.
- Spoon farro into a bowl, top with sautéed greens and salmon. Finish with crumbled feta, a drizzle of maple dijon, and sliced almonds if using.
*Prepared for you
RECIPE CARD
Soba Noodle Salad with Peanut Lime Sauce
INGREDIENTS
DIRECTIONS
- Peanut Lime Sauce
- Broccoli Slaw
- Shredded Carrots
- Soba Noodles
- Cilantro
- Lime
- Salted Peanuts
- Cook soba noodles according to package instructions. Rinse under cold water until completely cooled and drain well.
- In a large bowl toss noodles with peanut lime sauce until evenly coated.
- Add broccoli slaw and shredded carrots and toss to combine.
- Finish with cilantro, a squeeze of lime, and salted peanuts. Serve chilled.
*Prepared for you
RECIPE CARD
Fig Balsamic Chicken Baguette
INGREDIENTS
- Fig & Balsamic Dressing
- Baby Arugula
- Grilled Chicken
- Mozzarella
- Caramelized Onions
- Baguette
- Parsley
*Prepared for you
DIRECTIONS
- Warm grilled chicken and caramelized onions in a skillet over medium heat until heated through. Slice chicken.
- Slice baguette and layer the bottom with mozzarella. Toast open-faced until cheese melts.
- Add warm chicken and caramelized onions. Drizzle with fig & balsamic dressing.
- Finish with arugula and fresh parsley, close the sandwich, and serve.
RECIPE CARD
Italian Sausage Tortellini Soup
INGREDIENTS
- Chopped Kale
- Italian Sausage
- Mirepoix
- Cheese Tortellini
- Chicken Broth
- Italian Seasoning
- Optional - Heavy Cream or Coconut Cream
*Prepared for you
DIRECTIONS
- Warm mirepoix with a drizzle of oil in a pot over medium heat for 2–3 minutes.
- Add Italian sausage and warm 2–3 minutes.
- Pour in chicken broth and season with Italian seasoning. Bring to a gentle simmer - do not boil.
- Add cheese tortellini and cook 3–5 minutes until tender.
- Stir in chopped kale and cook 1–2 minutes until wilted.
- Finish with a splash of heavy cream or coconut cream and serve.
RECIPE CARD
Sausage, Tomato & Kale Farro
INGREDIENTS
- Tomato Basil Sauce
- Cooked Farro
- Italian Sausage
- Chopped Kale
- Caramelized Onions
- Grated Parmesan
- Basil
*Prepared for you
DIRECTIONS
- Warm caramelized onions and chopped kale in a large pan over medium heat for 2–3 minutes until kale begins to wilt. Add Italian sausage and warm through, 2–3 more minutes.
- Add cooked farro and stir to combine. Warm through 2–3 minutes. Add tomato basil sauce a little at a time, stirring until farro is lightly coated but not soupy.
- Fold in a generous amount of grated parmesan until melty. Season with salt and pepper.
- Top with fresh basil and serve.
RECIPE CARD
Steak Frites with Chimichurri & Aioli
INGREDIENTS
- Garlic Aioli
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Fries
*Prepared for you
DIRECTIONS
- Heat fries in the oven per package instructions. Season with salt and pepper.
- In a sauté pan over medium heat, warm bistro steak with chimichurri until heated through.
- Plate steak and fries. Serve garlic aioli alongside for dipping.
RECIPE CARD
Maple Dijon Salmon Bowl
INGREDIENTS
- Maple Dijon Vinaigrette
- Hearty Salad Mix
- Baked Salmon
- Cooked Farro
- Crumbled Feta
- Optional - Sliced Almonds
*Prepared for you
DIRECTIONS
- Warm salmon at 275°F in a covered dish for 15–20 minutes until heated through (145°F). Spoon maple dijon over the top before serving.
- Warm farro per package instructions.
- Heat a skillet over medium heat with a drizzle of olive oil. Add hearty salad mix and a pinch of salt. Sauté 5–7 minutes until wilted and tender.
- Spoon farro into a bowl, top with sautéed greens and salmon. Finish with crumbled feta, a drizzle of maple dijon, and sliced almonds if using.
RECIPE CARD
Soba Noodle Salad with Peanut Lime Sauce
INGREDIENTS
- Peanut Lime Sauce
- Broccoli Slaw
- Shredded Carrots
- Soba Noodles
- Cilantro
- Lime
- Salted Peanuts
*Prepared for you
DIRECTIONS
- Cook soba noodles according to package instructions. Rinse under cold water until completely cooled and drain well.
- In a large bowl toss noodles with peanut lime sauce until evenly coated.
- Add broccoli slaw and shredded carrots and toss to combine.
- Finish with cilantro, a squeeze of lime, and salted peanuts. Serve chilled.