Basil Ricotta and Summer Vegetable Flatbread

with shaved Parmesan and arugula

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Calories Conscious
Vegetarian
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 you!
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.

In Your Box (serves 2)

  • Info
    3 Tbsp. Basil Pesto
  • ¼ tsp. Red Pepper Flakes
  • 1 Ear of Corn
  • Info
    2 Naan Flatbreads
  • 1 Shallot
  • Info
    ½ oz. Shaved Parmesan
  • 4 oz. Grape Tomatoes
  • Info
    4 oz. Ricotta
  • 2 Garlic Cloves
  • ½ oz. Baby Arugula

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.

  • Nutrition (per serving)

  • Calories
    593
  • Carbohydrates
    82g
  • Fat
    22g
  • Protein
    26g
  • Sodium
    1621mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    Prepare the Ingredients

    Halve tomatoes. Peel and halve shallot. Cut into ¼" slices. Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward. Mince garlic. Combine ricotta, pesto, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • 3

    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.

  • 4

    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).

  • 5

    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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