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
Peel and mince shallot.
Stem, seed, remove ribs, and cut red bell pepper into ¼" thick slices.
Separate leaves of lettuce for cups
In a bowl, mix together slaw mix, 1 tsp oil, ¼ tsp salt and a pinch of pepper.
In a bowl, thoroughly combine beef, shallot, garlic salt, ¼ tsp salt and ¼ tsp pepper
Roll mixture into 16-12 evenly-sized balls. Flatten each ball to ½" thick.
Place a large non-stick pan over medium-high heat with 1 tsp olive oil. Add the kefta to the pan and cook until browned and reached a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove to plate and reserve pan, no need wipe out
Return pan from cooking keftas to medium heat and add pepper to hot pan. Stir occasionally until tender, 4-6 minutes. (STYLE GUIDE TIME OF 5-8 MINUTES IS TOO LONG FOR THIS RECIPE)
Plate with sauce.
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