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
Form And Bake The Loaves
In anmixing bowl, thoroughly combine ground beef, ricotta, chile and cumin rub, ¼ tsp. salt, and a pinch of pepper.
Form mixture into two equally-sized loaves and place on prepared baking sheet.
Bake in hot oven until loaves reach a minimum internal temperature of 160 degrees, 16-18 minutes.
While loaves bake, prepare the ingredients.
Prepare The Ingredients And Make The Sauce
Stem and coarsely chop oregano.
Trim cucumber and shred on a box grater. (Time: 1:26)
Peel and halve shallot. Slice halves into thin strips. (Time: :52)
Halve tomatoes. (Time: :37)
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. (Time: :48)
In a bowl combine 1 tsp olive oil, sour cream, grated cucumber, and a pinch of salt and pepper. Set aside.
Cook The Vegetable Mixture
Place a large nonstick pan over medium high heat and add 1 tsp olive oil. Add zucchini to hot pan and cook 3-4 minutes. Add shallot, ¼ tsp salt and a pinch of pepper and cook 3-4 minutes. Add tomatoes and oregano and grape tomatoes and cook for 1 minute.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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