Meal Kit
Basil Ricotta and Vegetable Flatbread
with corn and arugula
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 Naan Flatbread
- 1 Onion
- 4 oz. Grape Tomatoes
- 4 oz. Part-Skim Ricotta Cheese
- 3 oz. Basil Pesto
- 3 oz. Corn Kernels
- ½ oz. Baby Arugula
- ½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving)
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Calories640
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Carbohydrates83g
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Net Carbs78g
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Fat27g
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Protein24g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, pat dry. Cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using Italian sausage, remove from casing, if necessary, and break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to flatbread as desired.
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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 onion. Cut halves into 1/4" dice.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 onion to hot pan and stir occasionally until starting to soften, 2-4 minutes.Stir in corn and garlic. Then stir occasionally until corn is lightly browned, 2-3 minutes. -
4 Finish the Vegetables
Stir tomatoes, 1/4 tsp. salt, and a pinch of pepper into hot pan until combined.
Remove from burner. Stir in 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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