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.
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
prepare the ingredients
coarsely chop pistachios.
trim asparagus and cut into 1" pieces.
thinly slice white portions.
green portions at an angle.
scallops with a pinch of pepper.
start the risotto
standard risotto method.
garlic and white portions with rice.
add mirepoix with first cup of water.
finish the dish
finish risotto with butter, cheese, ¼ tsp. salt. and a pinch of pepper.
cook the scallops and asparagus
large non-stick pan over medium-high heat.
asparagus in pan 5-7 minutes, stirring occasionally.
move asparagus to sides of pan. add scallops. 1-2 minutes per side until temp.
season with a pinch of salt and pepper.
finish the dish
plate as shown.
garnish with pistachios and green portions of green onions.
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