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 Teriyaki Steak and Broccoli Bowl
- 02 Cherry Tomato Pappardelle Alfredo
- 03 Caesar Club Sandwich
- 04 Peach & Burrata Arugula Salad
- 05 Green Chile Pork Taco Bowl
- 06 Mediterranean Salmon with Farro
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
*Prepared for you
RECIPE CARD
Cherry Tomato Pappardelle Alfredo
INGREDIENTS
DIRECTIONS
- Parmesan Cream Sauce
- Confit Cherry Tomatoes
- Grated Parmesan
- Pappardelle
- Roy Basil
- Boil pappardelle in salted water until al dente. Save a cup of pasta water before draining.
- Warm parmesan cream sauce in a large pan over low heat. Add confit tomatoes and warm through together.
- Add pasta and toss, loosening with pasta water until glossy.
- Finish with grated parmesan and torn basil. Serve immediately.
*Prepared for you
RECIPE CARD
Caesar Club Sandwich
INGREDIENTS
DIRECTIONS
- Classic Caesar Dressing
- Springer Mountain Grilled Chicken
- Grated Parmesan
- Alo Ciabatta
- Pancetta
- Roy Little Gem
- Large Tomato
- Warm grilled chicken according to package instructions. Slice.
- Crisp pancetta in a skillet until browned. Drain.
- Halve and toast ciabatta. Spread both sides with Caesar dressing.
- Toss Little Gem with Caesar dressing. Layer on ciabatta with tomato, parmesan, pancetta, and chicken. Close, press, and slice into thirds.
*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
Green Chile Pork Taco Bowl
INGREDIENTS
DIRECTIONS
- Tomatillo Sauce
- Pulled Pork
- Brown Rice
- Grilled Corn
- Mex Blend Cheese
- Royal Avocado
- Cilantro
- Roy Lime
- Dai SC Squeeze Sour Cream
- Warm pulled pork with tomatillo sauce in a skillet over medium heat until heated through.
- Warm brown rice per package instructions.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Build the bowl: rice on the bottom, green chile pork on top.
- Finish with mex blend cheese, corn, sliced avocado, a squeeze of lime, sour cream, and cilantro.
*Prepared for you
RECIPE CARD
Mediterranean Salmon with Farro
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Confit Cherry Tomatoes
- Cooked Farro
- Jef Castelvetrano Olives
- Jef Capers 6oz
- Roy Basil
- Lemon
- Warm salmon and confit tomatoes together in a covered dish at 275°F for 15–20 minutes until heated through.
- Warm farro according to package instructions.
- Roughly chop olives and stir in capers.
- Spoon farro into a bowl. Top with the tomato, olive, and caper mixture and its oil. Place salmon on top and finish with a squeeze of lemon and torn basil. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Steak and Broccoli Bowl
INGREDIENTS
- Ginger Teriyaki Sauce
- Sliced Grassfed Bistro Steak
- Brown Rice
- Broccoli Florets
- Cilantro
- Sesame Seed
*Prepared for you
DIRECTIONS
- Heat a sauté pan over medium-high heat with 2 tbsp oil. Add broccoli and reduce to medium-low. Cook, stirring, until tender.
- Add steak and teriyaki sauce to the pan. Cook until steak is warmed through.
- Warm rice according to package instructions.
- Place rice in a bowl, top with teriyaki steak and broccoli. Finish with sesame seed and fresh cilantro. Serve immediately.
RECIPE CARD
Cherry Tomato Pappardelle Alfredo
INGREDIENTS
- Parmesan Cream Sauce
- Confit Cherry Tomatoes
- Grated Parmesan
- Pappardelle
- Roy Basil
*Prepared for you
DIRECTIONS
- Boil pappardelle in salted water until al dente. Save a cup of pasta water before draining.
- Warm parmesan cream sauce in a large pan over low heat. Add confit tomatoes and warm through together.
- Add pasta and toss, loosening with pasta water until glossy.
- Finish with grated parmesan and torn basil. Serve immediately.
RECIPE CARD
Caesar Club Sandwich
INGREDIENTS
- Classic Caesar Dressing
- Springer Mountain Grilled Chicken
- Grated Parmesan
- Alo Ciabatta
- Pancetta
- Roy Little Gem
- Large Tomato
*Prepared for you
DIRECTIONS
- Warm grilled chicken according to package instructions. Slice.
- Crisp pancetta in a skillet until browned. Drain.
- Halve and toast ciabatta. Spread both sides with Caesar dressing.
- Toss Little Gem with Caesar dressing. Layer on ciabatta with tomato, parmesan, pancetta, and chicken. Close, press, and slice into thirds.
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
Green Chile Pork Taco Bowl
INGREDIENTS
- Tomatillo Sauce
- Pulled Pork
- Brown Rice
- Grilled Corn
- Mex Blend Cheese
- Royal Avocado
- Cilantro
- Roy Lime
- Dai SC Squeeze Sour Cream
*Prepared for you
DIRECTIONS
- Warm pulled pork with tomatillo sauce in a skillet over medium heat until heated through.
- Warm brown rice per package instructions.
- Cut corn kernels off the cob. Warm in a pan if desired.
- Build the bowl: rice on the bottom, green chile pork on top.
- Finish with mex blend cheese, corn, sliced avocado, a squeeze of lime, sour cream, and cilantro.
RECIPE CARD
Mediterranean Salmon with Farro
INGREDIENTS
- Baked Salmon
- Confit Cherry Tomatoes
- Cooked Farro
- Jef Castelvetrano Olives
- Jef Capers 6oz
- Roy Basil
- Lemon
*Prepared for you
DIRECTIONS
- Warm salmon and confit tomatoes together in a covered dish at 275°F for 15–20 minutes until heated through.
- Warm farro according to package instructions.
- Roughly chop olives and stir in capers.
- Spoon farro into a bowl. Top with the tomato, olive, and caper mixture and its oil. Place salmon on top and finish with a squeeze of lemon and torn basil. Serve immediately.