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 Blood Orange & Beet Salad
- 02 Spring Pesto Gnocchi with Italian Sausage
- 03 Chicken Bacon Ranch Sandwich
- 04 Steak Fajitas with Chimichurri
- 05 Salmon with Lemon Butter Orzo
- 06 Parmesan Cream Chicken with Farro & Mushrooms
RECIPE CARD
Blood Orange & Beet Salad
INGREDIENTS
DIRECTIONS
- Creamy Balsamic Dressing
- Spring Mix
- Citrus Marinated Beets
- Blood Orange
- Marcona Almonds
- Peel the blood orange and separate into segments.
- In a large bowl toss spring mix, beets, blood orange segments, and creamy balsamic with a pinch of salt.
- Place in a bowl and top with marcona almonds. Serve immediately.
*Prepared for you
RECIPE CARD
Spring Pesto Gnocchi with Italian Sausage
INGREDIENTS
DIRECTIONS
- Spring Onion Pesto
- Pine St Italian Sausage
- Crumbled Goat Cheese
- Potato Gnocchi
- Bring a pot of salted water to a boil. Add gnocchi, reduce heat, and cook until they float, about 2–3 minutes. Drain.
- In a sauté pan over medium-high heat, warm Italian sausage. Add spring onion pesto and reduce to low heat. Once pesto is warm, toss in gnocchi to coat.
- Place in a bowl and top with crumbled goat cheese. Serve immediately.
*Prepared for you
RECIPE CARD
Chicken Bacon Ranch Sandwich
INGREDIENTS
DIRECTIONS
- Grilled Chicken*
- Fresh Herb Ranch*
- Arugula
- Bacon
- Cheese (Optional)
- Bocado Woodfired Sourdough
- Cook the Bacon until crisp.
- Slice the Sourdough open and slice the Grilled Chicken evenly.
- Layer Chicken and Cheddar on the bread and warm in the oven or toaster oven at 375°F for 5–7 minutes, until heated through and the cheese melts.
- Add Bacon, Fresh Herb Ranch, and Arugula.
- Close the sandwich and serve warm.
*Prepared for you
RECIPE CARD
Steak Fajitas with Chimichurri
INGREDIENTS
DIRECTIONS
- Flour Tortillas
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Savory Black Beans
- Heat a pan over medium-high heat with 1 tbsp oil. Add pepper and onion mix and cook until browned and tender. Season with salt and pepper. Add bistro steak and warm until heated through.
- Warm rice and black beans per package instructions.
- Warm tortillas. Serve steak and peppers in tortillas with chimichurri. Add rice and beans alongside if desired.
*Prepared for you
RECIPE CARD
Salmon with Lemon Butter Orzo
INGREDIENTS
DIRECTIONS
- Baby Spinach
- Lemon Butter Sauce
- Baked Salmon
- Grated Parmesan
- Orzo
- Warm salmon according to package instructions.
- Bring a pot of salted water to a boil. Cook orzo according to package instructions. Drain and set aside.
- In a sauté pan over medium heat, sauté spinach until wilted. Add lemon butter sauce and warm until melted. Toss in orzo and season with salt and pepper.
- Place orzo in a bowl, top with salmon and grated parmesan. Serve immediately.
*Prepared for you
RECIPE CARD
Parmesan Cream Chicken with Farro & Mushrooms
INGREDIENTS
DIRECTIONS
- Cooked Farro
- Springer Mountain Grilled Chicken
- Parmesan Cream Sauce
- Oyster Mushrooms
- Basil
- Warm farro according to package instructions.
- Slice chicken.
- Heat a sauté pan over medium-high heat with 1 tbsp oil. Add oyster mushrooms and cook until tender. Add sliced chicken and pour in parmesan cream sauce. Bring to a gentle simmer until chicken is warmed through.
- Spoon farro into a bowl, top with chicken and mushroom cream sauce. Finish with fresh basil and serve immediately.
*Prepared for you
RECIPE CARD
Blood Orange & Beet Salad
INGREDIENTS
- Creamy Balsamic Dressing
- Spring Mix
- Citrus Marinated Beets
- Blood Orange
- Marcona Almonds
*Prepared for you
DIRECTIONS
- Peel the blood orange and separate into segments.
- In a large bowl toss spring mix, beets, blood orange segments, and creamy balsamic with a pinch of salt.
- Place in a bowl and top with marcona almonds. Serve immediately.
RECIPE CARD
Spring Pesto Gnocchi with Italian Sausage
INGREDIENTS
- Spring Onion Pesto
- Pine St Italian Sausage
- Crumbled Goat Cheese
- Potato Gnocchi
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Add gnocchi, reduce heat, and cook until they float, about 2–3 minutes. Drain.
- In a sauté pan over medium-high heat, warm Italian sausage. Add spring onion pesto and reduce to low heat. Once pesto is warm, toss in gnocchi to coat.
- Place in a bowl and top with crumbled goat cheese. Serve immediately.
RECIPE CARD
Chicken Bacon Ranch Sandwich
INGREDIENTS
- Grilled Chicken*
- Fresh Herb Ranch*
- Arugula
- Bacon
- Cheese (Optional)
- Bocado Woodfired Sourdough
*Prepared for you
DIRECTIONS
- Cook the Bacon until crisp.
- Slice the Sourdough open and slice the Grilled Chicken evenly.
- Layer Chicken and Cheddar on the bread and warm in the oven or toaster oven at 375°F for 5–7 minutes, until heated through and the cheese melts.
- Add Bacon, Fresh Herb Ranch, and Arugula.
- Close the sandwich and serve warm.
RECIPE CARD
Steak Fajitas with Chimichurri
INGREDIENTS
- Flour Tortillas
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Pepper & Onion Mix
- Brown Rice
- Savory Black Beans
*Prepared for you
DIRECTIONS
- Heat a pan over medium-high heat with 1 tbsp oil. Add pepper and onion mix and cook until browned and tender. Season with salt and pepper. Add bistro steak and warm until heated through.
- Warm rice and black beans per package instructions.
- Warm tortillas. Serve steak and peppers in tortillas with chimichurri. Add rice and beans alongside if desired.
RECIPE CARD
Salmon with Lemon Butter Orzo
INGREDIENTS
- Baby Spinach
- Lemon Butter Sauce
- Baked Salmon
- Grated Parmesan
- Orzo
*Prepared for you
DIRECTIONS
- Warm salmon according to package instructions.
- Bring a pot of salted water to a boil. Cook orzo according to package instructions. Drain and set aside.
- In a sauté pan over medium heat, sauté spinach until wilted. Add lemon butter sauce and warm until melted. Toss in orzo and season with salt and pepper.
- Place orzo in a bowl, top with salmon and grated parmesan. Serve immediately.
RECIPE CARD
Parmesan Cream Chicken with Farro & Mushrooms
INGREDIENTS
- Cooked Farro
- Springer Mountain Grilled Chicken
- Parmesan Cream Sauce
- Oyster Mushrooms
- Basil
*Prepared for you
DIRECTIONS
- Warm farro according to package instructions.
- Slice chicken.
- Heat a sauté pan over medium-high heat with 1 tbsp oil. Add oyster mushrooms and cook until tender. Add sliced chicken and pour in parmesan cream sauce. Bring to a gentle simmer until chicken is warmed through.
- Spoon farro into a bowl, top with chicken and mushroom cream sauce. Finish with fresh basil and serve immediately.