All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Start the Steak
Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry.
Separate steak strips into a single layer and pat dry.
Combine steak strips, corn, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in provided tray.
Spread into a single layer. Bake uncovered in hot oven, 5 minutes.
PIC: par-baked veg and steak
Add the Pasta
Carefully remove tray from oven. Add pasta, cheese sauce, pesto, and a pinch of salt and pepper. Stir until combined. Tray will be hot! Use a utensil.
PIC: stirring the stuff
Bake and Finish the Meal
Cover tray with foil. Bake covered in hot oven until steak strips reach a minimum internal temperature of 145 degrees, 8-10 minutes.
While meal bakes, stem cilantro and reserve leaves whole.
Halve lime and cut into wedges.
Carefully remove tray from oven. Garnish with cheese, cilantro, lime, and crispy jalapeños (to taste). Bon appétit!
PIC: garnishing with crispies, lime wedges on the side
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.