All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook The Rice
"Bring a small pot with rice and 1½ cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and stir in green onion tops, black beans, and a pinch of salt and pepper. Set aside.
While rice cooks, prepare ingredients."
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Halve lime. Cut one half into wedges and juice the other half.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cook The Salmon
Pat salmon fillets dry, and season flesh side with seasoning blend and a pinch of salt and pepper.
"Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side."
While salmon cooks, prepare the corn salad.
Make The Corn Salad and Finish The Dish
Plate dish as pictured on front of card, topping rice with coconut. Serve with lime wedges. Bon appétit!
Cook The Vegetables
Place peppers, corn, tomatoes, and green onion bottoms on prepared baking sheet and toss with 3 tsp olive oil ¼ tsp salt and a pinch of pepper. Place in oven under broiler until slightly tender and charred, 3-4 minutes. Keep an eye on oven as onions may burn easily under broiler.
Carefully remove from oven. Transfer to a bowl and add lime juice.
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