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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 Sandwich with Balsamic Caramelized Onions
- 02 Sheet Pan Pesto Gnocchi
- 03 Black Bean Sweet Potato Quesadillas
- 04 Green Goddess Chicken Salad Sandwich
- 05 Salmon over Lemon Tahini Farro
- 06 Beet & Orange Salad
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
DIRECTIONS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
*Prepared for you
RECIPE CARD
Sheet Pan Pesto Gnocchi
INGREDIENTS
DIRECTIONS
- Potato Gnocchi
- Pepper & Onion Mix
- Basil Pesto
- Cherry Tomatoes
- (Optional) Burrata
- Heat oven to 425°F. Line a large sheet pan with parchment paper.
- Spread the frozen Gnocchi, Cherry Tomatoes, and Pepper & Onion Mix on the sheet pan.
- Drizzle with Olive Oil and sprinkle lightly with Salt. Toss to coat and spread into a single layer.
- Roast for 20–25 minutes, stirring once halfway through, until the gnocchi is golden and lightly crisp.
- Remove from the oven and immediately toss everything with the Basil Pesto while hot.
- Top with Burrata and let it soften slightly from the heat. Serve right away.
*Prepared for you
RECIPE CARD
Black Bean Sweet Potato Quesadillas
INGREDIENTS
DIRECTIONS
- Pico de Gallo
- Roasted Sweet Potatoes
- Savory Black Beans
- Pepper & Onion Mix
- Mex Blend Cheese
- Flour Tortillas
- Mild Taco Seasoning
- Avocado
- Sour Cream
- In a skillet, sauté pepper & onion mix over medium heat until soft.
- Add savory black beans (drained) and roasted sweet potatoes. Stir until everything is heated through. Season with taco seasoning to taste.
- Fill tortillas with the hot mixture and mex blend cheese.
- Toast in a skillet over medium heat until golden brown and cheese is melted.
- Serve with pico de gallo, sliced avocado, and sour cream.
*Prepared for you
RECIPE CARD
Green Goddess Chicken Salad Sandwich
INGREDIENTS
DIRECTIONS
- Green Goddess Dressing
- Baby Arugula
- Shredded Chicken
- Cucumber
- Onion
- Celery
- Ciabatta
- Drain broth from shredded chicken.
- Dice celery, cucumber, and red onion.
- In a large bowl combine chicken, celery, cucumber, and red onion. Toss with green goddess dressing until evenly coated.
- Toast ciabatta if desired. Lay arugula on the bottom half and pile chicken salad on top. Serve immediately.
*Prepared for you
RECIPE CARD
Salmon over Lemon Tahini Farro
INGREDIENTS
DIRECTIONS
- Lemon Tahini Sauce
- Baked Salmon
- Cooked Farro
- Zucchini
- Shallot
- Basil
- Mint
- Pine Nuts
- Salt
- Black Pepper
- Slice zucchini and finely chop shallots. Tear basil and mint.
- Toast pine nuts in a dry skillet over medium heat until golden. Remove and set aside.
- In the same skillet, sauté zucchini and shallots over medium heat until tender, 3–4 minutes.
- Warm farro according to package instructions.
- In a large bowl combine warm farro, zucchini, shallots, and herbs. Toss with lemon tahini sauce and season with salt and pepper.
- Plate farro and top with salmon. Finish with toasted pine nuts. Serve immediately.
*Prepared for you
RECIPE CARD
Beet & Orange Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Spring Mix
- Citrus Marinated Beets
- Orange
- Marcona Almonds
- Peel the orange and separate into segments.
- In a large bowl toss spring mix, beets, orange segments, and creamy balsamic with a pinch of salt.
- Place in a bowl and top with marcona almonds. Serve immediately.
*Prepared for you
RECIPE CARD
Steak Sandwich with Balsamic Caramelized Onions
INGREDIENTS
- Bistro Steak*
- Caramelized Onions*
- Shredded Mozzarella
- Baby Arugula
- Baguette
- Balsamic Glaze
- Aioli or Mayonnaise
*Prepared for you
DIRECTIONS
- Warm the Bistro Steak according to package directions.
- Warm the Caramelized Onions with Balsamic glaze in a pan over low heat until hot.
- Slice and toast the Baguette.
- Layer the toasted bread with Steak, Caramelized Onions, and Shredded Mozzarella.
- Toast open-faced until the cheese melts.
- Finish with a thin layer of Aioli or Mayo, and a handful of Arugula.
RECIPE CARD
Sheet Pan Pesto Gnocchi
INGREDIENTS
- Potato Gnocchi
- Pepper & Onion Mix
- Basil Pesto
- Cherry Tomatoes
- (Optional) Burrata
*Prepared for you
DIRECTIONS
- Heat oven to 425°F. Line a large sheet pan with parchment paper.
- Spread the frozen Gnocchi, Cherry Tomatoes, and Pepper & Onion Mix on the sheet pan.
- Drizzle with Olive Oil and sprinkle lightly with Salt. Toss to coat and spread into a single layer.
- Roast for 20–25 minutes, stirring once halfway through, until the gnocchi is golden and lightly crisp.
- Remove from the oven and immediately toss everything with the Basil Pesto while hot.
- Top with Burrata and let it soften slightly from the heat. Serve right away.
RECIPE CARD
Black Bean Sweet Potato Quesadillas
INGREDIENTS
- Pico de Gallo
- Roasted Sweet Potatoes
- Savory Black Beans
- Pepper & Onion Mix
- Mex Blend Cheese
- Flour Tortillas
- Mild Taco Seasoning
- Avocado
- Sour Cream
*Prepared for you
DIRECTIONS
- In a skillet, sauté pepper & onion mix over medium heat until soft.
- Add savory black beans (drained) and roasted sweet potatoes. Stir until everything is heated through. Season with taco seasoning to taste.
- Fill tortillas with the hot mixture and mex blend cheese.
- Toast in a skillet over medium heat until golden brown and cheese is melted.
- Serve with pico de gallo, sliced avocado, and sour cream.
RECIPE CARD
Green Goddess Chicken Salad Sandwich
INGREDIENTS
- Green Goddess Dressing
- Baby Arugula
- Shredded Chicken
- Cucumber
- Onion
- Celery
- Ciabatta
*Prepared for you
DIRECTIONS
- Drain broth from shredded chicken.
- Dice celery, cucumber, and red onion.
- In a large bowl combine chicken, celery, cucumber, and red onion. Toss with green goddess dressing until evenly coated.
- Toast ciabatta if desired. Lay arugula on the bottom half and pile chicken salad on top. Serve immediately.
RECIPE CARD
Salmon over Lemon Tahini Farro
INGREDIENTS
- Lemon Tahini Sauce
- Baked Salmon
- Cooked Farro
- Zucchini
- Shallot
- Basil
- Mint
- Pine Nuts
- Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Slice zucchini and finely chop shallots. Tear basil and mint.
- Toast pine nuts in a dry skillet over medium heat until golden. Remove and set aside.
- In the same skillet, sauté zucchini and shallots over medium heat until tender, 3–4 minutes.
- Warm farro according to package instructions.
- In a large bowl combine warm farro, zucchini, shallots, and herbs. Toss with lemon tahini sauce and season with salt and pepper.
- Plate farro and top with salmon. Finish with toasted pine nuts. Serve immediately.
RECIPE CARD
Beet & Orange Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Spring Mix
- Citrus Marinated Beets
- Orange
- Marcona Almonds
*Prepared for you
DIRECTIONS
- Peel the orange and separate into segments.
- In a large bowl toss spring mix, beets, orange segments, and creamy balsamic with a pinch of salt.
- Place in a bowl and top with marcona almonds. Serve immediately.