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 Steak and Kale Caesar Salad
- 02 Salmon Florentine
- 03 Lemon Pesto Orzo Soup
- 04 Chermoula Chicken Wrap
- 05 Chicken Alfredo Flatbread
- 06 Shredded Brussels & Prosciutto Salad
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
DIRECTIONS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Croutons
- In a large bowl toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Salmon Florentine
INGREDIENTS
DIRECTIONS
- Baby Spinach
- Parmesan Cream Sauce
- Caramelized Onions
- Baked Salmon
- Lemon
- Warm salmon according to package instructions.
- In a skillet over medium heat, warm caramelized onions until glossy. Add baby spinach and cook until just wilted, 1–2 minutes.
- Reduce heat to low. Pour in parmesan cream sauce and stir gently until warmed through. Season with salt and pepper.
- Plate the wilted spinach and caramelized onions. Place salmon on top, then spoon the parmesan cream sauce generously over everything. Finish with a fresh squeeze of lemon and serve immediately.
*Prepared for you
RECIPE CARD
Lemon Pesto Orzo Soup
INGREDIENTS
DIRECTIONS
- Basil Pesto
- Chopped Kale
- Grated Parmesan
- Chicken Broth
- Cannellini Beans
- Orzo
- Heavy Cream
- Shallot
- Garlic
- Lemon
- Chop shallot and mince garlic.
- Heat a little olive oil in a large pot over medium. Add shallot and garlic and cook until fragrant, 3–4 minutes. Add a knob of butter and the orzo and toast 1–2 minutes.
- Pour in 4 cups chicken broth and bring to a boil. Add cannellini beans and chopped kale, season with salt and pepper, and simmer 8–10 minutes until orzo is al dente.
- Stir in basil pesto, a splash of heavy cream, grated parmesan, and the juice and zest of the lemon. Warm through.
- Ladle into bowls, finish with extra parmesan and black pepper, and serve.
*Prepared for you
RECIPE CARD
Chermoula Chicken Wrap
INGREDIENTS
DIRECTIONS
- Chermoula
- Grilled Chicken
- Feta Dressing
- Crumbled Feta
- Pickled Onion
- Baby Arugula
- Cucumber
- Lavash
- Warm grilled chicken gently in chermoula over low heat until heated through.
- Lay lavash flat. Layer arugula, cucumber, chicken, crumbled feta, and pickled onion down the center.
- Roll up tightly and slice in half.
- Serve with feta dressing for dipping if desired.
*Prepared for you
RECIPE CARD
Chicken Alfredo Flatbread
INGREDIENTS
DIRECTIONS
- Parm Cream Sauce
- Grilled Chicken
- Shredded Mozzarella
- Grated Parmesan
- Flatbread
- Optional - Applewood Bacon
- Preheat oven to 400°F. Optional: cook bacon until crisp and set aside.
- Place flatbread on a baking sheet and spread parmesan cream sauce evenly over the top.
- Layer sliced chicken and shredded mozzarella on top. Finish with grated parmesan and bacon if using.
- Bake 8–10 minutes until cheese is melted and flatbread is crisp. Slice and serve warm.
*Prepared for you
RECIPE CARD
Shredded Brussels & Prosciutto Salad
INGREDIENTS
DIRECTIONS
- Fig & Balsamic Dressing
- Hearty Salad Mix
- Grated Parmesan
- Prosciutto
- Pomegranate
- Avocado
- Candied Pecans
- Heat oven to 375°F. Lay prosciutto flat on a baking sheet and bake 8–10 minutes until crisp. Cool, then break into pieces.
- In a large bowl toss hearty salad mix with fig & balsamic dressing, massaging until the greens soften slightly. Season with salt and pepper.
- Add pomegranate and parmesan and toss.
- Top with candied pecans, diced avocado, and crispy prosciutto. Serve.
*Prepared for you
RECIPE CARD
Steak and Kale Caesar Salad
INGREDIENTS
- Caesar Dressing
- Shredded Kale
- Sliced Grassfed Bistro Steak
- Grated Parmesan
- Croutons
*Prepared for you
DIRECTIONS
- In a large bowl toss shredded kale with caesar dressing. Season with salt and pepper and massage well. Let sit 2–3 minutes.
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- Place kale caesar in a bowl, top with steak, croutons, and grated parmesan. Serve immediately.
RECIPE CARD
Salmon Florentine
INGREDIENTS
- Baby Spinach
- Parmesan Cream Sauce
- Caramelized Onions
- Baked Salmon
- Lemon
*Prepared for you
DIRECTIONS
- Warm salmon according to package instructions.
- In a skillet over medium heat, warm caramelized onions until glossy. Add baby spinach and cook until just wilted, 1–2 minutes.
- Reduce heat to low. Pour in parmesan cream sauce and stir gently until warmed through. Season with salt and pepper.
- Plate the wilted spinach and caramelized onions. Place salmon on top, then spoon the parmesan cream sauce generously over everything. Finish with a fresh squeeze of lemon and serve immediately.
RECIPE CARD
Lemon Pesto Orzo Soup
INGREDIENTS
- Basil Pesto
- Chopped Kale
- Grated Parmesan
- Chicken Broth
- Cannellini Beans
- Orzo
- Heavy Cream
- Shallot
- Garlic
- Lemon
*Prepared for you
DIRECTIONS
- Chop shallot and mince garlic.
- Heat a little olive oil in a large pot over medium. Add shallot and garlic and cook until fragrant, 3–4 minutes. Add a knob of butter and the orzo and toast 1–2 minutes.
- Pour in 4 cups chicken broth and bring to a boil. Add cannellini beans and chopped kale, season with salt and pepper, and simmer 8–10 minutes until orzo is al dente.
- Stir in basil pesto, a splash of heavy cream, grated parmesan, and the juice and zest of the lemon. Warm through.
- Ladle into bowls, finish with extra parmesan and black pepper, and serve.
RECIPE CARD
Chermoula Chicken Wrap
INGREDIENTS
- Chermoula
- Grilled Chicken
- Feta Dressing
- Crumbled Feta
- Pickled Onion
- Baby Arugula
- Cucumber
- Lavash
*Prepared for you
DIRECTIONS
- Warm grilled chicken gently in chermoula over low heat until heated through.
- Lay lavash flat. Layer arugula, cucumber, chicken, crumbled feta, and pickled onion down the center.
- Roll up tightly and slice in half.
- Serve with feta dressing for dipping if desired.
RECIPE CARD
Chicken Alfredo Flatbread
INGREDIENTS
- Parm Cream Sauce
- Grilled Chicken
- Shredded Mozzarella
- Grated Parmesan
- Flatbread
- Optional - Applewood Bacon
*Prepared for you
DIRECTIONS
- Preheat oven to 400°F. Optional: cook bacon until crisp and set aside.
- Place flatbread on a baking sheet and spread parmesan cream sauce evenly over the top.
- Layer sliced chicken and shredded mozzarella on top. Finish with grated parmesan and bacon if using.
- Bake 8–10 minutes until cheese is melted and flatbread is crisp. Slice and serve warm.
RECIPE CARD
Shredded Brussels & Prosciutto Salad
INGREDIENTS
- Fig & Balsamic Dressing
- Hearty Salad Mix
- Grated Parmesan
- Prosciutto
- Pomegranate
- Avocado
- Candied Pecans
*Prepared for you
DIRECTIONS
- Heat oven to 375°F. Lay prosciutto flat on a baking sheet and bake 8–10 minutes until crisp. Cool, then break into pieces.
- In a large bowl toss hearty salad mix with fig & balsamic dressing, massaging until the greens soften slightly. Season with salt and pepper.
- Add pomegranate and parmesan and toss.
- Top with candied pecans, diced avocado, and crispy prosciutto. Serve.