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Gather'd Market

GM Basil Pesto 8oz

GM Basil Pesto 8oz

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Fresh basil, parmesan, and olive oil blended into something bright and deeply flavorful — and it’s completely nut-free. It’s the shortcut that makes pasta, chicken, or even roasted vegetables taste instantly special.
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RECIPE CARD
Birria Tacos - Test
INGREDIENTS
DIRECTIONS
  • Braised Beef
  • Cherry Tomatoes
  • Cucumber
  • Feta Cheese (crumbled)
  • Prepared Farro*
  • Extra Item

  1. Prep the veggies: Rinse and slice the cherry tomatoes and cucumbers. Toss them together with about one-third of the Herby Italian Vinaigrette.
  2. Reheat the salmon: Preheat to 350°F. Remove salmon from packaging and place on a parchment-lined baking sheet. Cover loosely with foil and heat for 10–12 minutes, or until warmed through (internal temperature 145°F).

    (Optional: For a crisp top, uncover for the last 2 minutes of heating.)

    Warm the farro: Transfer farro to a microwave-safe bowl, cover loosely, and heat for 2 minutes. Stir and continue heating in 30-second intervals until hot.

    Assemble the bowl: Spoon farro into a serving bowl. Top with salmon, the tomato–cucumber mix, and crumbled feta. Drizzle with additional vinaigrette to finish



*Prepared for you

RECIPE CARD
Baked Salmon & Farro Bowl
INGREDIENTS
DIRECTIONS
  • Baked Salmon*
  • Herby Italian Vinaigrette*
  • Cherry Tomatoes
  • Cucumber
  • Feta Cheese (crumbled)
  • Prepared Farro*

  1. Wash and slice the cherry tomatoes and cucumber. Toss with about one-third of the Herby Italian Vinaigrette and set aside.
  2. Bake the salmon at 275°F in a covered dish for 15–20 minutes, until heated through (145°F).
  3. Warm the farro in the microwave: place in a shallow dish, sprinkle with water, cover with a damp paper towel, and heat in short intervals (about 2 minutes), stirring until hot.
  4. To serve, spoon warm farro into bowls, top with salmon, and add the cucumber-tomato mix. Finish with crumbled feta cheese and a drizzle of Herby Italian Vinaigrette.


*Prepared for you

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