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 Mediterranean Grain Bowl
- 02 Teriyaki Chicken & Sesame Ginger Slaw
- 03 Braised Beef Sandwich with Garlic Aioli
- 04 Lemon Butter Salmon with Polenta & Mushrooms
- 05 Bistro Steak and Chimichurri Gnocchi
- 06 Italian Sausage and Spring Pesto Bucatini
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
DIRECTIONS
- Tzatziki
- Cucumber
- Baby Arugula
- Cooked Farro
- Crumbled Feta Cheese
- Cherry Tomatoes
- Chickpeas
- Chop cucumber, halve cherry tomatoes, and drain and rinse chickpeas.
- Warm farro according to package instructions.
- In a large bowl combine farro, chickpeas, cucumber, and tomatoes. Top with feta and arugula.
- Drizzle with tzatziki and season lightly with salt and pepper. Serve immediately.
*Prepared for you
RECIPE CARD
Teriyaki Chicken & Sesame Ginger Slaw
INGREDIENTS
DIRECTIONS
- Ginger Teriyaki Sauce
- Sesame Ginger Vinaigrette
- Grilled Chicken
- Classic Cole Slaw
- Optional - Brown Rice
- Slice the Grilled Chicken, then warm in a sauté pan over medium heat until heated through.
- Add Ginger Teriyaki Sauce and toss until evenly coated and glossy.
- In a bowl, combine Classic Cole Slaw with Sesame Ginger Vinaigrette and toss until evenly dressed.
- Optional: warm the Brown Rice according to package instructions.
- Serve the Teriyaki Chicken alongside the slaw, with Brown Rice if using.
*Prepared for you
RECIPE CARD
Braised Beef Sandwich with Garlic Aioli
INGREDIENTS
DIRECTIONS
- Baby Arugula
- Garlic Aioli
- Slow-Roasted Braised Beef
- Pickled Onion
- Ciabatta
- Optional - Provolone
- Warm braised beef per package instructions. Drain excess jus after warming.
- Toast ciabatta.
- Spread garlic aioli on both halves of the bun. Layer braised beef on the bottom, then arugula and pickled red onion. Close and serve immediately.
*Prepared for you
RECIPE CARD
Lemon Butter Salmon with Polenta & Mushrooms
INGREDIENTS
DIRECTIONS
- Shiitake Mushrooms
- Baby Spinach
- Baked Salmon
- Lemon Butter Sauce
- Grated Parmesan
- Heavy Cream
- Bob's Red Mill Polenta
- Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through.
- In a pot, bring 2 cups heavy cream and 2 cups water to a boil. Whisk in 1 cup polenta, reduce heat to low, and cook about 5 minutes until thick and creamy. Stir in 1 tbsp grated parmesan and 1 tbsp olive oil. Season with salt.
- Remove stems from shiitake mushrooms and slice. Heat a skillet over medium-high heat with a drizzle of oil. Sauté mushrooms until golden, then add spinach and cook until wilted. Add lemon butter sauce and warm until melted. Season with salt and pepper.
- Spoon polenta into a bowl, top with mushroom and spinach mix, then place salmon on top. Serve immediately.
*Prepared for you
RECIPE CARD
Bistro Steak and Chimichurri Gnocchi
INGREDIENTS
DIRECTIONS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Cotija
- Potato Gnocchi
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- 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 pan over medium heat, warm chimichurri. Toss in gnocchi to coat.
- Place gnocchi in a bowl, top with steak and crumbled cotija. Serve immediately.
*Prepared for you
RECIPE CARD
Italian Sausage and Spring Pesto Bucatini
INGREDIENTS
DIRECTIONS
- Basil
- Broccolini
- Spring Onion Pesto
- Italian Sausage
- Grated Parmesan
- Bucatini (Freezer
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- Slice broccolini into small pieces.
- Heat a skillet over medium heat with a drizzle of oil. Sauté broccolini and Italian sausage until broccolini is tender and sausage is warmed through. Toss in spring onion pesto then bucatini. Season with salt and pepper.
- Serve in a bowl topped with fresh basil and grated parmesan.
*Prepared for you
RECIPE CARD
Mediterranean Grain Bowl
INGREDIENTS
- Tzatziki
- Cucumber
- Baby Arugula
- Cooked Farro
- Crumbled Feta Cheese
- Cherry Tomatoes
- Chickpeas
*Prepared for you
DIRECTIONS
- Chop cucumber, halve cherry tomatoes, and drain and rinse chickpeas.
- Warm farro according to package instructions.
- In a large bowl combine farro, chickpeas, cucumber, and tomatoes. Top with feta and arugula.
- Drizzle with tzatziki and season lightly with salt and pepper. Serve immediately.
RECIPE CARD
Teriyaki Chicken & Sesame Ginger Slaw
INGREDIENTS
- Ginger Teriyaki Sauce
- Sesame Ginger Vinaigrette
- Grilled Chicken
- Classic Cole Slaw
- Optional - Brown Rice
*Prepared for you
DIRECTIONS
- Slice the Grilled Chicken, then warm in a sauté pan over medium heat until heated through.
- Add Ginger Teriyaki Sauce and toss until evenly coated and glossy.
- In a bowl, combine Classic Cole Slaw with Sesame Ginger Vinaigrette and toss until evenly dressed.
- Optional: warm the Brown Rice according to package instructions.
- Serve the Teriyaki Chicken alongside the slaw, with Brown Rice if using.
RECIPE CARD
Braised Beef Sandwich with Garlic Aioli
INGREDIENTS
- Baby Arugula
- Garlic Aioli
- Slow-Roasted Braised Beef
- Pickled Onion
- Ciabatta
- Optional - Provolone
*Prepared for you
DIRECTIONS
- Warm braised beef per package instructions. Drain excess jus after warming.
- Toast ciabatta.
- Spread garlic aioli on both halves of the bun. Layer braised beef on the bottom, then arugula and pickled red onion. Close and serve immediately.
RECIPE CARD
Lemon Butter Salmon with Polenta & Mushrooms
INGREDIENTS
- Shiitake Mushrooms
- Baby Spinach
- Baked Salmon
- Lemon Butter Sauce
- Grated Parmesan
- Heavy Cream
- Bob's Red Mill Polenta
*Prepared for you
DIRECTIONS
- Warm salmon in a covered dish at 275°F for 15–20 minutes until heated through.
- In a pot, bring 2 cups heavy cream and 2 cups water to a boil. Whisk in 1 cup polenta, reduce heat to low, and cook about 5 minutes until thick and creamy. Stir in 1 tbsp grated parmesan and 1 tbsp olive oil. Season with salt.
- Remove stems from shiitake mushrooms and slice. Heat a skillet over medium-high heat with a drizzle of oil. Sauté mushrooms until golden, then add spinach and cook until wilted. Add lemon butter sauce and warm until melted. Season with salt and pepper.
- Spoon polenta into a bowl, top with mushroom and spinach mix, then place salmon on top. Serve immediately.
RECIPE CARD
Bistro Steak and Chimichurri Gnocchi
INGREDIENTS
- Classic Chimichurri
- Sliced Grassfed Bistro Steak
- Cotija
- Potato Gnocchi
*Prepared for you
DIRECTIONS
- Heat a skillet over medium heat. Add steak and warm 30–60 seconds until heated through.
- 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 pan over medium heat, warm chimichurri. Toss in gnocchi to coat.
- Place gnocchi in a bowl, top with steak and crumbled cotija. Serve immediately.
RECIPE CARD
Italian Sausage and Spring Pesto Bucatini
INGREDIENTS
- Basil
- Broccolini
- Spring Onion Pesto
- Italian Sausage
- Grated Parmesan
- Bucatini (Freezer
*Prepared for you
DIRECTIONS
- Bring a pot of salted water to a boil. Cook bucatini 4–6 minutes until al dente. Drain and do not rinse.
- Slice broccolini into small pieces.
- Heat a skillet over medium heat with a drizzle of oil. Sauté broccolini and Italian sausage until broccolini is tender and sausage is warmed through. Toss in spring onion pesto then bucatini. Season with salt and pepper.
- Serve in a bowl topped with fresh basil and grated parmesan.