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
Bring a small pot with rice and 1 cup water and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 14-17 minutes.
Remove from burner and set aside.
Cut cauliflower florets into 1” pieces.
Mince cilantro leaves and stems
Coarsely chop mango and place in a bowl with cilantro, 2 tsp oil, ¼ tsp salt and a pinch of pepper. Stir together ad set aside.
Place a large oven-safe pan over medium heat and add 2 tsp. olive oil. Add cauliflower florets to hot pan and stir often until browned, 3-4 minutes. Season with a pinch of salt and pepper and remove to plate.
Add lentils and 1¼ cups water to pan from cooking cauliflower return to medium heat. Bring to a boil and cook until lentil lentils begin to get translucent around the edges, 5-7 minutes. Add cauliflower and curry sauce without stirring. Cover and cook until lentils and cauliflower are tender, 5-6 minutes. Stir in with ¼ tsp salt and a pinch of pepper.
Plate with rice and mango chutney
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.