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 French Dip Sandwich
- 02 Lemon Parmesan Orzo with Salmon
- 03 Pozole-Style Green Chili with Pulled Pork & Hominy
- 04 Ginger Miso Steak Slaw
- 05 BBQ Chicken Wrap
- 06 Burrata & Prosciutto Salad
RECIPE CARD
French Dip Sandwich
INGREDIENTS
DIRECTIONS
- Braised Beef Jus
- Slow-Roasted Braised Beef
- Caramelized Onions
- Provolone Cheese (Sliced)
- Baguette
- Prepared Roasted Vegetables
- Warm the Slow-Roasted Braised Beef in a pan with a little oil or butter over low heat until hot. Add the Caramelized Onions and stir until warmed through.
- In a small pot (or microwave), heat the Braised Beef Jus over medium until a gentle boil.
- Slice the Baguette and toast in the oven until golden.
- Layer the warm Braised Beef, Caramelized Onions, and Provolone Cheese on the baguette.
- Serve with the hot Braised Beef Jus on the side for dipping.
*Prepared for you
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
*Prepared for you
RECIPE CARD
Pozole-Style Green Chili with Pulled Pork & Hominy
INGREDIENTS
DIRECTIONS
- Pulled Pork
- Tomatillo Sauce
- Hominy
- Chicken Broth
- Poblano Pepper
- Yellow Onion
- Lime
- Optional - Sour Cream
- Optional - Jalapeno
- Optional - Mexican Cheese
- Dice half a Yellow Onion and Poblano Pepper.
- Heat a drizzle of Olive Oil in a medium pot over medium heat.
- Add the diced onion and poblano and sauté until softened and fragrant.
- Add the Tomatillo Sauce and 16 oz water or Chicken Broth. Bring to a gentle boil, then reduce to a simmer.
- Stir in the Pulled Pork and drained Hominy.
- Simmer gently for 15–20 minutes, stirring occasionally, until fully heated through and the flavors are well blended.
- Season with salt and lime as needed.
- Serve hot, optional toppngs - sour cream, sliced jalapeno, mexican cheese.
*Prepared for you
RECIPE CARD
Ginger Miso Steak Slaw
INGREDIENTS
DIRECTIONS
- Ginger Miso Dressing
- Bistro Steak
- Classic Cole Slaw
- Shredded Carrots
- Pepper & Onion Mix
- Green Onions
- Wonton Strips
- Warm the sliced Bistro Steak in a skillet over medium for 30–60 seconds, until just heated through.
- Chop the Pepper & Onion Mix to your liking.
- In a large bowl, combine Classic Cole Slaw, Shredded Carrots, chopped peppers and onions, and sliced Steak.
- Drizzle with Ginger Miso Dressing and toss gently to coat.
- Finish with Green Onions and Wonton Strips. Serve immediately.
*Prepared for you
RECIPE CARD
BBQ Chicken Wrap
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Sweet & Tangy BBQ Sauce
- Roasted Garlic Ranch
- Shredded Cheddar
- Spring Mix
- Tortillas
- Tomato
- Applewood Bacon
- Warm the Grilled Chicken with Sweet & Tangy BBQ Sauce in a pot over medium heat, stirring until hot and well coated.
- Cook the Applewood Bacon until crisp.
- Slice the Tomato.
- Lay out the Wrap Tortillas and layer with Spring Mix, BBQ Chicken, Shredded Cheddar, Bacon, and Tomato.
- Drizzle with Fresh Herb Ranch, roll tightly, and serve immediately.
*Prepared for you
RECIPE CARD
Burrata & Prosciutto Salad
INGREDIENTS
DIRECTIONS
- Spring Mix
- Herby Italian Vinaigrette
- Burrata
- Red Onion
- Apple
- Prosciutto
- Cut the core from the Apple and slice into thin half-moons.
- Slice the Red Onion as thinly as possible.
- In a large bowl, toss the Spring Mix, Red Onion, and Apple with Herby Italian Vinaigrette and a small pinch of salt.
- Top the salad with torn Burrata and sliced Prosciutto.
*Prepared for you
RECIPE CARD
French Dip Sandwich
INGREDIENTS
- Braised Beef Jus
- Slow-Roasted Braised Beef
- Caramelized Onions
- Provolone Cheese (Sliced)
- Baguette
- Prepared Roasted Vegetables
*Prepared for you
DIRECTIONS
- Warm the Slow-Roasted Braised Beef in a pan with a little oil or butter over low heat until hot. Add the Caramelized Onions and stir until warmed through.
- In a small pot (or microwave), heat the Braised Beef Jus over medium until a gentle boil.
- Slice the Baguette and toast in the oven until golden.
- Layer the warm Braised Beef, Caramelized Onions, and Provolone Cheese on the baguette.
- Serve with the hot Braised Beef Jus on the side for dipping.
RECIPE CARD
Lemon Parmesan Orzo with Salmon
INGREDIENTS
- Baked Salmon
- Parmesan Cream Sauce
- Baby Spinach
- Orzo Pasta
- Lemon
*Prepared for you
DIRECTIONS
- Cook the Orzo in salted boiling water until al dente. Reserve a little pasta water, then drain.
- Warm the Baked Salmon according to package instructions:
- In the pot you used for your orzo, combine the cooked Orzo with the Parm Cream Sauce and a splash of pasta water (if needed). Stir until lightly creamy and warmed through.
- Add a squeeze of lemon juice and season with salt and pepper.
- Stir in the Baby Spinach until just wilted.
- Serve the creamy Orzo topped with the warm Salmon.
RECIPE CARD
Pozole-Style Green Chili with Pulled Pork & Hominy
INGREDIENTS
- Pulled Pork
- Tomatillo Sauce
- Hominy
- Chicken Broth
- Poblano Pepper
- Yellow Onion
- Lime
- Optional - Sour Cream
- Optional - Jalapeno
- Optional - Mexican Cheese
*Prepared for you
DIRECTIONS
- Dice half a Yellow Onion and Poblano Pepper.
- Heat a drizzle of Olive Oil in a medium pot over medium heat.
- Add the diced onion and poblano and sauté until softened and fragrant.
- Add the Tomatillo Sauce and 16 oz water or Chicken Broth. Bring to a gentle boil, then reduce to a simmer.
- Stir in the Pulled Pork and drained Hominy.
- Simmer gently for 15–20 minutes, stirring occasionally, until fully heated through and the flavors are well blended.
- Season with salt and lime as needed.
- Serve hot, optional toppngs - sour cream, sliced jalapeno, mexican cheese.
RECIPE CARD
Ginger Miso Steak Slaw
INGREDIENTS
- Ginger Miso Dressing
- Bistro Steak
- Classic Cole Slaw
- Shredded Carrots
- Pepper & Onion Mix
- Green Onions
- Wonton Strips
*Prepared for you
DIRECTIONS
- Warm the sliced Bistro Steak in a skillet over medium for 30–60 seconds, until just heated through.
- Chop the Pepper & Onion Mix to your liking.
- In a large bowl, combine Classic Cole Slaw, Shredded Carrots, chopped peppers and onions, and sliced Steak.
- Drizzle with Ginger Miso Dressing and toss gently to coat.
- Finish with Green Onions and Wonton Strips. Serve immediately.
RECIPE CARD
BBQ Chicken Wrap
INGREDIENTS
- Grilled Chicken
- Sweet & Tangy BBQ Sauce
- Roasted Garlic Ranch
- Shredded Cheddar
- Spring Mix
- Tortillas
- Tomato
- Applewood Bacon
*Prepared for you
DIRECTIONS
- Warm the Grilled Chicken with Sweet & Tangy BBQ Sauce in a pot over medium heat, stirring until hot and well coated.
- Cook the Applewood Bacon until crisp.
- Slice the Tomato.
- Lay out the Wrap Tortillas and layer with Spring Mix, BBQ Chicken, Shredded Cheddar, Bacon, and Tomato.
- Drizzle with Fresh Herb Ranch, roll tightly, and serve immediately.
RECIPE CARD
Burrata & Prosciutto Salad
INGREDIENTS
- Spring Mix
- Herby Italian Vinaigrette
- Burrata
- Red Onion
- Apple
- Prosciutto
*Prepared for you
DIRECTIONS
- Cut the core from the Apple and slice into thin half-moons.
- Slice the Red Onion as thinly as possible.
- In a large bowl, toss the Spring Mix, Red Onion, and Apple with Herby Italian Vinaigrette and a small pinch of salt.
- Top the salad with torn Burrata and sliced Prosciutto.