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 Sesame Ginger Soba Noodle Salad
- 02 Warm Pesto Chicken Ciabatta
- 03 Steak Tostada with Chimichurri
- 04 Salmon with Lemon Butter Orzo
- 05 BBQ Pulled Pork Bowl
- 06 Spinach Ravioli in Lemon Butter Sauce
RECIPE CARD
Sesame Ginger Soba Noodle Salad
INGREDIENTS
DIRECTIONS
- Sesame Ginger Vinaigrette
- Pepper & Onion Mix
- Shredded Carrots
- Roy Snap Peas
- Uma Juwari Soba
- J.Q Salted Peanuts
- Roy Green Onion
- Cucumber
- Cilantro
- Cook soba according to package instructions. Drain and rinse under cold water until fully chilled.
- Rough chop pepper and onion mix and halve snap peas.
- In a large bowl, combine chilled soba, shredded carrots, snap peas, pepper and onion mix, and thinly sliced cucumber.
- Drizzle with sesame ginger dressing and toss to coat.
- Finish with sliced green onion, chopped cilantro, and crushed peanuts. Serve cold.
*Prepared for you
RECIPE CARD
Warm Pesto Chicken Ciabatta
INGREDIENTS
DIRECTIONS
- Grilled Chicken
- Basil Pesto
- Shredded Mozzarella
- Ciabatta Rolls
- Tomato
- Preheat oven to 375°F.
- Slice chicken into thin pieces.
- Slice ciabatta in half and spread basil pesto on both sides.
- Layer sliced chicken and shredded mozzarella on the bottom half. Place open-faced on a baking sheet and bake 7–9 minutes until cheese is melted and edges are golden.
- Add fresh tomato slices, close the sandwich, slice, and serve immediately.
*Prepared for you
RECIPE CARD
Steak Tostada with Chimichurri
INGREDIENTS
DIRECTIONS
- Avocado
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Savory Black Beans
- Cotija
- Pickled Onions
- Tostada Shells
- Jalapeño
- Warm black beans in a small pot over medium heat, stirring occasionally, until heated through. Season with salt.
- Heat a skillet over medium heat. Add steak and chimichurri and warm for 30–60 seconds until heated through.
- Spread black beans on each tostada shell. Layer with steak, pickled onions, jalapeño, avocado, and cotija. Serve immediately.
*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
BBQ Pulled Pork Bowl
INGREDIENTS
DIRECTIONS
- Buttermilk Herb Ranch
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Savory Black Beans
- Classic Cole Slaw
- Roasted Sweet Potatoes
- Pickles
- Cilantro — optional
- Warm sweet potatoes in the oven according to package instructions.
- In a pot over medium heat, combine pulled pork and BBQ sauce. Warm until heated through, about 15 minutes.
- Warm black beans on the stovetop or microwave until heated through.
- In a bowl, toss coleslaw with buttermilk herb ranch until coated.
- Build the bowl: sweet potatoes and black beans on the bottom, BBQ pork on top, ranch slaw alongside, and pickles to finish. Garnish with cilantro if desired. Serve immediately.
*Prepared for you
RECIPE CARD
Spinach Ravioli in Lemon Butter Sauce
INGREDIENTS
DIRECTIONS
- Lemon
- Basil
- Lemon Butter Sauce
- Grated Parmesan
- Spinach Ravioli
- Bring a pot of heavily salted water to a boil. Cook ravioli until they float, about 5–6 minutes.
- In a large skillet over medium heat, warm lemon butter sauce and swirl for 1–2 minutes.
- Transfer ravioli to the pan with a slotted spoon, bringing some pasta water with them. Reduce to low and cook 1 minute.
- Finish with a squeeze of lemon, grated parmesan, torn basil, and salt to taste. Serve immediately.
*Prepared for you
RECIPE CARD
Sesame Ginger Soba Noodle Salad
INGREDIENTS
- Sesame Ginger Vinaigrette
- Pepper & Onion Mix
- Shredded Carrots
- Roy Snap Peas
- Uma Juwari Soba
- J.Q Salted Peanuts
- Roy Green Onion
- Cucumber
- Cilantro
*Prepared for you
DIRECTIONS
- Cook soba according to package instructions. Drain and rinse under cold water until fully chilled.
- Rough chop pepper and onion mix and halve snap peas.
- In a large bowl, combine chilled soba, shredded carrots, snap peas, pepper and onion mix, and thinly sliced cucumber.
- Drizzle with sesame ginger dressing and toss to coat.
- Finish with sliced green onion, chopped cilantro, and crushed peanuts. Serve cold.
RECIPE CARD
Warm Pesto Chicken Ciabatta
INGREDIENTS
- Grilled Chicken
- Basil Pesto
- Shredded Mozzarella
- Ciabatta Rolls
- Tomato
*Prepared for you
DIRECTIONS
- Preheat oven to 375°F.
- Slice chicken into thin pieces.
- Slice ciabatta in half and spread basil pesto on both sides.
- Layer sliced chicken and shredded mozzarella on the bottom half. Place open-faced on a baking sheet and bake 7–9 minutes until cheese is melted and edges are golden.
- Add fresh tomato slices, close the sandwich, slice, and serve immediately.
RECIPE CARD
Steak Tostada with Chimichurri
INGREDIENTS
- Avocado
- Sliced Grassfed Bistro Steak
- Classic Chimichurri
- Savory Black Beans
- Cotija
- Pickled Onions
- Tostada Shells
- Jalapeño
*Prepared for you
DIRECTIONS
- Warm black beans in a small pot over medium heat, stirring occasionally, until heated through. Season with salt.
- Heat a skillet over medium heat. Add steak and chimichurri and warm for 30–60 seconds until heated through.
- Spread black beans on each tostada shell. Layer with steak, pickled onions, jalapeño, avocado, and cotija. Serve immediately.
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
BBQ Pulled Pork Bowl
INGREDIENTS
- Buttermilk Herb Ranch
- Pulled Pork
- Sweet & Tangy BBQ Sauce
- Savory Black Beans
- Classic Cole Slaw
- Roasted Sweet Potatoes
- Pickles
- Cilantro — optional
*Prepared for you
DIRECTIONS
- Warm sweet potatoes in the oven according to package instructions.
- In a pot over medium heat, combine pulled pork and BBQ sauce. Warm until heated through, about 15 minutes.
- Warm black beans on the stovetop or microwave until heated through.
- In a bowl, toss coleslaw with buttermilk herb ranch until coated.
- Build the bowl: sweet potatoes and black beans on the bottom, BBQ pork on top, ranch slaw alongside, and pickles to finish. Garnish with cilantro if desired. Serve immediately.
RECIPE CARD
Spinach Ravioli in Lemon Butter Sauce
INGREDIENTS
- Lemon
- Basil
- Lemon Butter Sauce
- Grated Parmesan
- Spinach Ravioli
*Prepared for you
DIRECTIONS
- Bring a pot of heavily salted water to a boil. Cook ravioli until they float, about 5–6 minutes.
- In a large skillet over medium heat, warm lemon butter sauce and swirl for 1–2 minutes.
- Transfer ravioli to the pan with a slotted spoon, bringing some pasta water with them. Reduce to low and cook 1 minute.
- Finish with a squeeze of lemon, grated parmesan, torn basil, and salt to taste. Serve immediately.