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 Salmon BLT
- 02 Guajillo Pork Tostadas
- 03 White Bean, Farro & Kale Soup
- 04 Steak & Snap Pea Stir Fry
- 05 Gnocchi in Brown Butter Sage Sauce
- 06 Burrata with Arugula, Apple, Pickled Red Onion & Balsamic Glaze
RECIPE CARD
Salmon BLT
INGREDIENTS
DIRECTIONS
- Baked Salmon
- Spring Mix
- Focaccia
- Tomato
- Applewood Bacon
- Mayonnaise
- Slice the focaccia and spread each side with mayonnaise.
- Layer with baked salmon, crisp bacon, lettuce, and tomato.
- Serve warm or at room temperature — both are delicious.
*Prepared for you
RECIPE CARD
Guajillo Pork Tostadas
INGREDIENTS
DIRECTIONS
- Pulled Pork*
- Guajillo Chili Sauce*
- Pickled Onions
- Crumbled Feta or Cotija Cheese
- Tostadas
- Avocado
- Warm the Pulled Pork with the Guajillo Chili Sauce in a pot over medium heat, stirring occasionally, until hot and glossy (about 15 minutes).
- Spread the pork mixture on Tostadas or Baked Tortillas.
- op with Pickled Onions, Cotija, and sliced Avocado.
- Optional - Finish with a drizzle of Avocado Lime Goddess Dressing.
*Prepared for you
RECIPE CARD
White Bean, Farro & Kale Soup
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Mirepoix
- Grated Parmesan
- Cannellini Beans
- Diced Tomatoes
- Garlic
- Italian Seasoning
- Broth (Chicken or Vegetable)
- Heat a drizzle of Olive Oil in a large pot over medium heat.
- Add the Mirepoix (and Garlic if using) and season with 2 tbsp of Italian Seasoning. Sauté until softened.
- Add the Broth, Diced Tomatoes with their juices, and drained Cannellini Beans. Bring to a gentle simmer.
- Stir in ½ to 1 container of Cooked Farro, depending on how hearty you like your soup.
- Tear the Kale into smaller, bite-size pieces and add to the pot. Simmer until tender, 5–8 minutes.
- Season with Salt and Pepper to taste.
- Serve warm with Grated Parmesan on top.
*Prepared for you
RECIPE CARD
Steak & Snap Pea Stir Fry
INGREDIENTS
DIRECTIONS
- Sliced Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Stir Fry Sauce
- Snap Peas
- Heat a skillet over medium-high heat with a drizzle of Olive Oil or Sesame Oil.
- Add the Pepper & Onion Mix and Snap Peas. Sauté until crisp-tender.
- Push the vegetables to one side of the skillet.
- Add the sliced Bistro Steak and warm in the pan for 30–60 seconds, until just heated through.
- Add the Stir Fry Sauce and toss everything together until coated and hot.
- Serve the stir fry over the warm Brown Rice.
*Prepared for you
RECIPE CARD
Gnocchi in Brown Butter Sage Sauce
INGREDIENTS
DIRECTIONS
- Potato Gnocchi
- Grated Parmesan
- Butter
- Fresh Sage
- Lemon
- Bring a pot of salted water to a boil.
- Add the Potato Gnocchi and cook for 2–3 minutes, until they float. Drain well.
- In a skillet over medium heat, melt the Butter and cook until golden and nutty, 3–5 minutes.
- Add the Sage leaves and fry just a few seconds until crisp. Season lightly with Sea Salt.
- Add the cooked Gnocchi to the brown butter and toss gently to coat.
- Finish with a squeeze of Lemon, top with Grated Parmesan, and serve immediately.
*Prepared for you
RECIPE CARD
Burrata with Arugula, Apple, Pickled Red Onion & Balsamic Glaze
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Pickled Onion
- Apple
- Burrata
- Balsamic Glaze
- Cut the core from the Apple and slice into thin half-moon pieces.
- In a large bowl, combine the Arugula, Pickled Onion, and Apple.
- Drizzle with a little Olive Oil and add a tiny pinch of Salt. Toss gently.
- Top the salad with torn Burrata.
- Finish with a drizzle of Balsamic Glaze and serve.
*Prepared for you
RECIPE CARD
Salmon BLT
INGREDIENTS
- Baked Salmon
- Spring Mix
- Focaccia
- Tomato
- Applewood Bacon
- Mayonnaise
*Prepared for you
DIRECTIONS
- Slice the focaccia and spread each side with mayonnaise.
- Layer with baked salmon, crisp bacon, lettuce, and tomato.
- Serve warm or at room temperature — both are delicious.
RECIPE CARD
Guajillo Pork Tostadas
INGREDIENTS
- Pulled Pork*
- Guajillo Chili Sauce*
- Pickled Onions
- Crumbled Feta or Cotija Cheese
- Tostadas
- Avocado
*Prepared for you
DIRECTIONS
- Warm the Pulled Pork with the Guajillo Chili Sauce in a pot over medium heat, stirring occasionally, until hot and glossy (about 15 minutes).
- Spread the pork mixture on Tostadas or Baked Tortillas.
- op with Pickled Onions, Cotija, and sliced Avocado.
- Optional - Finish with a drizzle of Avocado Lime Goddess Dressing.
RECIPE CARD
White Bean, Farro & Kale Soup
INGREDIENTS
- Cooked Farro
- Mirepoix
- Grated Parmesan
- Cannellini Beans
- Diced Tomatoes
- Garlic
- Italian Seasoning
- Broth (Chicken or Vegetable)
*Prepared for you
DIRECTIONS
- Heat a drizzle of Olive Oil in a large pot over medium heat.
- Add the Mirepoix (and Garlic if using) and season with 2 tbsp of Italian Seasoning. Sauté until softened.
- Add the Broth, Diced Tomatoes with their juices, and drained Cannellini Beans. Bring to a gentle simmer.
- Stir in ½ to 1 container of Cooked Farro, depending on how hearty you like your soup.
- Tear the Kale into smaller, bite-size pieces and add to the pot. Simmer until tender, 5–8 minutes.
- Season with Salt and Pepper to taste.
- Serve warm with Grated Parmesan on top.
RECIPE CARD
Steak & Snap Pea Stir Fry
INGREDIENTS
- Sliced Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Stir Fry Sauce
- Snap Peas
*Prepared for you
DIRECTIONS
- Heat a skillet over medium-high heat with a drizzle of Olive Oil or Sesame Oil.
- Add the Pepper & Onion Mix and Snap Peas. Sauté until crisp-tender.
- Push the vegetables to one side of the skillet.
- Add the sliced Bistro Steak and warm in the pan for 30–60 seconds, until just heated through.
- Add the Stir Fry Sauce and toss everything together until coated and hot.
- Serve the stir fry over the warm Brown Rice.
RECIPE CARD
Gnocchi in Brown Butter Sage Sauce
INGREDIENTS
- Potato Gnocchi
- Grated Parmesan
- Butter
- Fresh Sage
- Lemon
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil.
- Add the Potato Gnocchi and cook for 2–3 minutes, until they float. Drain well.
- In a skillet over medium heat, melt the Butter and cook until golden and nutty, 3–5 minutes.
- Add the Sage leaves and fry just a few seconds until crisp. Season lightly with Sea Salt.
- Add the cooked Gnocchi to the brown butter and toss gently to coat.
- Finish with a squeeze of Lemon, top with Grated Parmesan, and serve immediately.
RECIPE CARD
Burrata with Arugula, Apple, Pickled Red Onion & Balsamic Glaze
INGREDIENTS
- Baby Arugula
- Pickled Onion
- Apple
- Burrata
- Balsamic Glaze
*Prepared for you
DIRECTIONS
- Cut the core from the Apple and slice into thin half-moon pieces.
- In a large bowl, combine the Arugula, Pickled Onion, and Apple.
- Drizzle with a little Olive Oil and add a tiny pinch of Salt. Toss gently.
- Top the salad with torn Burrata.
- Finish with a drizzle of Balsamic Glaze and serve.