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
Cut sweet potato into ½" dice.
Halve and juice lime.
Peel and halve shallots. Cut into ¼" slices.
Combine half the lime juice, shallots, and a pinch of salt and pepper. Allow to sit at least 10 minutes.
make the slaw
Combine slaw mix, mayo, remaining lime juice, and a pinch of salt and pepper.
cook sweet potatoes
Place a large non-stick pan ocer medium heat and add 2 tsp. olive oil,
Add sweet potatoes, seasoning blend, ¼ tsp. salt, and a pinch of pepper to hot pan.
Cook 5-7 minutes, stirring occasionally until sweet potatoes begin to soften.
Add corn and cook 2-3 minutes until lightly browned and sweet potatoes are tender.
Add chipotle paste and 2 tsp. water. Cook 1-2 minutes, stirring often until coated.
warm the tortillas
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
finish the dish
Plate as pictured on front of card.
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