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 Skirt Steak with Blistered Tomatoes & Burrata
- 02 Bucatini with Bacon & English Peas
- 03 Green Goddess Salad
- 04 Lemon Butter Chicken with Roasted Veggies
- 05 Teriyaki Salmon and Sesame Ginger Broccoli
- 06 Meatball Sub
RECIPE CARD
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
DIRECTIONS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
*Prepared for you
RECIPE CARD
Bucatini with Bacon & English Peas
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Grated Parmesan
- Garden Peas
- Bucatini
- Applewood Bacon
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- Chop bacon and cook in a large sauté pan until crispy. Add garden peas and cook in the bacon fat. Drain excess bacon fat.
- Add parmesan cream sauce and bring to a simmer. Toss in bucatini and season with salt and fresh cracked black pepper.
- Plate and finish with grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Green Goddess Salad
INGREDIENTS
DIRECTIONS
- Green Goddess Dressing
- Spring Mix
- Garden Peas
- Citrus Marinated Beets
- Radish
- Sunflower Seeds
- Thinly slice radishes into coins.
- In a large bowl combine spring mix, garden peas, radish, and beets. Toss with green goddess dressing and season with salt and pepper.
- Place salad in a bowl and top with sunflower seeds. Serve immediately.
*Prepared for you
RECIPE CARD
Lemon Butter Chicken with Roasted Veggies
INGREDIENTS
DIRECTIONS
- Lemon Butter Sauce
- Springer Mountain Grilled Chicken
- Parmesan Smashed Potatoes
- Roasted Garlic Asparagus
- Basil
- Preheat oven to 325°F. Place chicken, parmesan potatoes, and roasted garlic asparagus on a baking sheet and roast for 12 minutes until heated through.
- Warm lemon butter sauce in a small pot over low heat until melted.
- Plate potatoes and asparagus, top with chicken. Pour lemon butter sauce over the dish and garnish with fresh basil. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Salmon and Sesame Ginger Broccoli
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Ginger Teriyaki Sauce
- Baked Salmon
- Brown Rice
- Broccoli Florets
- Green Onion
- Preheat oven to 325°F. Coat salmon in teriyaki sauce and bake for 12 minutes until heated through.
- While salmon bakes, heat a sauté pan over medium-high heat with 1 tbsp oil. Cook broccoli until tender, 8–10 minutes. Remove from heat and toss with sesame ginger dressing.
- Warm rice according to package instructions.
- Thinly slice green onion tops.
- Place rice in a bowl, top with broccoli and salmon. Finish with sliced green onion. Serve immediately.
*Prepared for you
RECIPE CARD
Meatball Sub
INGREDIENTS
DIRECTIONS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Shredded Mozzarella
- Baguette or Ciabatta
- Basil
- In a pot over medium heat, combine meatballs and tomato basil sauce. Heat until gently boiling, about 15 minutes.
- Preheat oven to 350°F. Slice baguette lengthwise, keeping the two halves connected, and place on a baking sheet.
- Spoon hot meatballs and sauce onto the baguette. Top generously with shredded mozzarella.
- Bake for about 5 minutes until cheese is melted. Top with fresh basil and serve immediately.
*Prepared for you
RECIPE CARD
Skirt Steak with Blistered Tomatoes & Burrata
INGREDIENTS
- Bistro Steak
- Burrata
- Cherry Tomatoes
- Garlic
- Maldon Sea Salt
- Black Pepper
*Prepared for you
DIRECTIONS
- Heat Olive Oil in a medium skillet over medium-high heat. Add Cherry Tomatoes and cook undisturbed for about 5 minutes.
- Add Garlic and ½ teaspoon Maldon Sea Salt and stir to combine. Continue cooking about 5 more minutes until the tomatoes are blistered and the garlic is golden.
- Warm the sliced Bistro Steak in a skillet over medium heat for 30–60 seconds until heated through.
- Arrange the Steak and blistered Tomatoes on a plate. Tear Burrata over the top and finish with Maldon Sea Salt and cracked Black Pepper.
- Serve immediately.
RECIPE CARD
Bucatini with Bacon & English Peas
INGREDIENTS
- Parmesan Cream Sauce
- Grated Parmesan
- Garden Peas
- Bucatini
- Applewood Bacon
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- Chop bacon and cook in a large sauté pan until crispy. Add garden peas and cook in the bacon fat. Drain excess bacon fat.
- Add parmesan cream sauce and bring to a simmer. Toss in bucatini and season with salt and fresh cracked black pepper.
- Plate and finish with grated parmesan. Serve immediately.
RECIPE CARD
Green Goddess Salad
INGREDIENTS
- Green Goddess Dressing
- Spring Mix
- Garden Peas
- Citrus Marinated Beets
- Radish
- Sunflower Seeds
*Prepared for you
DIRECTIONS
- Thinly slice radishes into coins.
- In a large bowl combine spring mix, garden peas, radish, and beets. Toss with green goddess dressing and season with salt and pepper.
- Place salad in a bowl and top with sunflower seeds. Serve immediately.
RECIPE CARD
Lemon Butter Chicken with Roasted Veggies
INGREDIENTS
- Lemon Butter Sauce
- Springer Mountain Grilled Chicken
- Parmesan Smashed Potatoes
- Roasted Garlic Asparagus
- Basil
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Place chicken, parmesan potatoes, and roasted garlic asparagus on a baking sheet and roast for 12 minutes until heated through.
- Warm lemon butter sauce in a small pot over low heat until melted.
- Plate potatoes and asparagus, top with chicken. Pour lemon butter sauce over the dish and garnish with fresh basil. Serve immediately.
RECIPE CARD
Teriyaki Salmon and Sesame Ginger Broccoli
INGREDIENTS
- Sesame Ginger Vinaigrette
- Ginger Teriyaki Sauce
- Baked Salmon
- Brown Rice
- Broccoli Florets
- Green Onion
*Prepared for you
DIRECTIONS
- Preheat oven to 325°F. Coat salmon in teriyaki sauce and bake for 12 minutes until heated through.
- While salmon bakes, heat a sauté pan over medium-high heat with 1 tbsp oil. Cook broccoli until tender, 8–10 minutes. Remove from heat and toss with sesame ginger dressing.
- Warm rice according to package instructions.
- Thinly slice green onion tops.
- Place rice in a bowl, top with broccoli and salmon. Finish with sliced green onion. Serve immediately.
RECIPE CARD
Meatball Sub
INGREDIENTS
- Beef & Pork Meatballs
- Tomato Basil Sauce
- Shredded Mozzarella
- Baguette or Ciabatta
- Basil
*Prepared for you
DIRECTIONS
- In a pot over medium heat, combine meatballs and tomato basil sauce. Heat until gently boiling, about 15 minutes.
- Preheat oven to 350°F. Slice baguette lengthwise, keeping the two halves connected, and place on a baking sheet.
- Spoon hot meatballs and sauce onto the baguette. Top generously with shredded mozzarella.
- Bake for about 5 minutes until cheese is melted. Top with fresh basil and serve immediately.