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
A note about serious food allergies
Summer flavors aren't just melting ice cream and perfect grill marks, fish jumping and cotton being high. Summer flavors are fresh corn, carefully cut off the cob, and bright bursts of red juicy tomatoes. Add in some herbaceous basil pesto, and put it all on a flatbread… livin' is easy in every bite. Now your father being rich and/or your mother being good lookin'… that we have nothing to do with. (Apologies, Mr. Gershwin.) Tip: To keep corn kernels from making a mess, hold the ear of corn vertically in a bowl. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
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.
You Will Need
Medium Non-Stick Pan
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
Customize It Instructions
Meat lovers! If adding protein, cook in medium non-stick pan, then transfer to a plate before cooking vegetables in Step 3. Place on top of flatbreads, or serve on the side. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using ground pork, combine with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes. If adding bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble into pieces and serve on flatbread.
Toast the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until golden brown and crispy, 12-14 minutes.
While flatbreads bake, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Cut into ¼" slices.
Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.
Combine ricotta, pesto, and a pinch of salt and pepper in a mixing bowl. Set aside.
Start the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add corn to hot pan and cook undisturbed, 2 minutes.
Stir in shallot and garlic. Then stir occasionally until corn is lightly browned, 2-3 minutes.
Finish the Vegetables
Stir tomatoes, ¼ tsp. salt, and a pinch of pepper into pan until combined.
Remove from burner. Season with red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card, spreading pesto-ricotta mixture on flatbreads, and topping with vegetables, arugula, and Parmesan. Bon appétit!
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