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.
cut potatoes into bite size pieces
slice green onions, separate greens from white
chop smoked almonds
cooking the potatoes
in a small pot, add potatoes with enough water to cover and simmer until fork tender
to finish, strain and reserve 1½ C water
add potatoes back to pan and smash with cheddar-jack, ½ of the butter 1T olive oil, ¼ t salt and ¾ cup of the water
mix until creamy, fold in green onion tops
add more water to adjust consistency as needed
cooking the salmon and the asparagus
preheat oven to 400
while the potatoes cook, heat medium non stick over medium high heat with 2 t olive oil
season fish with ¼t salt and ½ of the chipotle seasoning on the flesh side
sear for 2-3 minutes and transfer to prepared baking pan
add asparagus to pan and drizzle with 1t olive oil and season with ¼ t salt
roast for 8 minutes until salmon is cooked
using the pan from the salmon return to low heat and sweat green onion bases for 2-3 minutes
add demi, 2T water and butter to pan, swirl to make sauce, adding more water as needed for consistency
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