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 Greek Chopped Salad with Grilled Chicken
- 02 Corn & Pancetta Gemelli
- 03 Peach & Burrata Arugula Salad
- 04 Sausage, Ricotta & Pesto Flatbread
- 05 Chimichurri Steak and Rice
- 06 BBQ Salmon Tacos with Ranch Slaw
RECIPE CARD
Greek Chopped Salad with Grilled Chicken
INGREDIENTS
DIRECTIONS
- Greek Vinaigrette
- Crumbled Feta Cheese
- Grilled Chicken
- Little Gem
- Kalamata Olives
- Cherry Tomatoes
- Cucumber
- Mint
- Green Onion
- Finely chop romaine and add to a large bowl. Dice cucumber, thinly slice green onion, and halve kalamata olives.
- Add cucumber, green onion, olives, cherry tomatoes, and crumbled feta to the romaine.
- Toss with Greek vinaigrette and season with salt and pepper.
- Slice chicken and place on top. Finish with fresh mint and serve immediately.
*Prepared for you
RECIPE CARD
Corn & Pancetta Gemelli
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Grilled Corn
- Grated Parmesan
- Gemelli Pasta
- Pancetta
- Basil
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, reserving 1 cup pasta water before draining.
- While pasta cooks, dice and crisp pancetta in a large pan over medium heat. Drain all but 2 tbsp of fat.
- Add grilled corn to the pan and cook 2–3 minutes. Stir in lemon butter sauce until warmed through.
- Add drained pasta and toss with splashes of pasta water until sauce is silky and coats every piece.
- Off heat, stir in grated parmesan. Season with salt and pepper and finish with fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Peach & Burrata Arugula Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Baby Arugula
- Burrata
- Prosciutto
- Red Onion
- Peaches
- Optional - Balsamic Glaze
- Slice peaches into half-moons and thinly slice red onion.
- In a large bowl, toss arugula and red onion with creamy balsamic. Season with salt and pepper.
- Place dressed arugula in a bowl. Top with peaches, prosciutto, and torn burrata.
- Drizzle with balsamic glaze. Finish with flaky salt and cracked 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
Chimichurri Steak and Rice
INGREDIENTS
DIRECTIONS
- Sliced Grassfed Bistro Steak
- Brown Rice
- Classic Chimichurri
- Avocado
- Cilantro
- Cotija Cheese
- Warm brown rice according to package instructions.
- Heat a skillet over medium heat. Add steak and warm for 30–60 seconds until heated through. Toss with chimichurri.
- Plate rice and top with steak. Finish with avocado, cilantro, and cotija.
*Prepared for you
RECIPE CARD
BBQ Salmon Tacos with Ranch Slaw
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Sweet & Tangy BBQ Sauce
- Baked Salmon
- Classic Cole Slaw
- Tortillas
- Coat salmon generously in BBQ sauce. Warm according to package instructions.
- In a bowl, toss coleslaw with buttermilk herb ranch until lightly coated.
- Warm tortillas.
- Flake warm salmon into large pieces and spoon into tortillas. Top with ranch slaw and serve immediately.
*Prepared for you
RECIPE CARD
Greek Chopped Salad with Grilled Chicken
INGREDIENTS
- Greek Vinaigrette
- Crumbled Feta Cheese
- Grilled Chicken
- Little Gem
- Kalamata Olives
- Cherry Tomatoes
- Cucumber
- Mint
- Green Onion
*Prepared for you
DIRECTIONS
- Finely chop romaine and add to a large bowl. Dice cucumber, thinly slice green onion, and halve kalamata olives.
- Add cucumber, green onion, olives, cherry tomatoes, and crumbled feta to the romaine.
- Toss with Greek vinaigrette and season with salt and pepper.
- Slice chicken and place on top. Finish with fresh mint and serve immediately.
RECIPE CARD
Corn & Pancetta Gemelli
INGREDIENTS
- Lemon Butter Sauce
- Grilled Corn
- Grated Parmesan
- Gemelli Pasta
- Pancetta
- Basil
*Prepared for you
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook gemelli until al dente, reserving 1 cup pasta water before draining.
- While pasta cooks, dice and crisp pancetta in a large pan over medium heat. Drain all but 2 tbsp of fat.
- Add grilled corn to the pan and cook 2–3 minutes. Stir in lemon butter sauce until warmed through.
- Add drained pasta and toss with splashes of pasta water until sauce is silky and coats every piece.
- Off heat, stir in grated parmesan. Season with salt and pepper and finish with fresh basil. Serve immediately.
RECIPE CARD
Peach & Burrata Arugula Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Baby Arugula
- Burrata
- Prosciutto
- Red Onion
- Peaches
- Optional - Balsamic Glaze
*Prepared for you
DIRECTIONS
- Slice peaches into half-moons and thinly slice red onion.
- In a large bowl, toss arugula and red onion with creamy balsamic. Season with salt and pepper.
- Place dressed arugula in a bowl. Top with peaches, prosciutto, and torn burrata.
- Drizzle with balsamic glaze. Finish with flaky salt and cracked 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.
RECIPE CARD
Chimichurri Steak and Rice
INGREDIENTS
- Sliced Grassfed Bistro Steak
- Brown Rice
- Classic Chimichurri
- Avocado
- Cilantro
- Cotija Cheese
*Prepared for you
DIRECTIONS
- Warm brown rice according to package instructions.
- Heat a skillet over medium heat. Add steak and warm for 30–60 seconds until heated through. Toss with chimichurri.
- Plate rice and top with steak. Finish with avocado, cilantro, and cotija.
RECIPE CARD
BBQ Salmon Tacos with Ranch Slaw
INGREDIENTS
- Buttermilk Herb Ranch
- Sweet & Tangy BBQ Sauce
- Baked Salmon
- Classic Cole Slaw
- Tortillas
*Prepared for you
DIRECTIONS
- Coat salmon generously in BBQ sauce. Warm according to package instructions.
- In a bowl, toss coleslaw with buttermilk herb ranch until lightly coated.
- Warm tortillas.
- Flake warm salmon into large pieces and spoon into tortillas. Top with ranch slaw and serve immediately.