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
prepare the ingredients
broccolini into 1" pieces.
stem and mince rosemary.
slice shallot into thin rounds.
cook the orzo
small pot of boiling water.
orzo in water until cooked.
heat 1 tsp. olive oil over medium heat.
garlic and rosemary for 1 minute until fragrant.
butter in pot until melted.
stir in orzo. season with ¼ tsp. salt and pinch of pepper.
sear the lamb
1 tsp. olive oil in medium non-stick over medium-high heat.
lamb in pan 1-2 minutes until lightly browned.
transfer to one half of prepared baking sheet, seared-side up.
finish the lamb and cook the broccolini
broccoli and shallot with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
single layer on other half of baking sheet.
in oven 10-12 minutes.
after 5 minutes, make the sauce.
make the sauce
¼ cup water, demi, and cherry preserves in pan used for lamb over medium-high.
simmer until thickened.
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