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
clean and quarter mushrooms.
pick and chop parsley.
veg and roast
combine mushrooms, mirepoix mix, 2 tsp evoo, ¼ tsp salt, a pinch of pepper, garlic salt, flour, chicken demi, beef demi.
add 1 ½ cup of water.
season roast with ½ tsp salt and a pinch of pepper.
place roast on top of mushroom mixture and cover.
cook on high for 4 hours.
bring a large pot of water to a boil.
add egg noddles and cook for 3-5 minutes until tender.
drain and toss noodles with 2 tsp evoo.
finish and plating
remove and roast and shred.
add sour cream and chopped parsley to sauce and stir.
reincorporate shredded roast back into slow cooker,
serve over egg noodles.
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