and asiago mashed potatoes with roasted red onions & asparagus
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
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
halve and slice red onion lengthwise into ¼ inch strips
trim and cut asparagus into 1 inch pieces
cut potatoes into bite size pieces
in a medium pot add potatoes and water to cover, bring to a boil with a pinch of salt and allow to boil until tender 12-14 minutes
once tender strain, reserve ½ cup cooking water
return potatoes to pan and mash with sour cream, asiago ¼ t salt and potato water, starting with ½ of it and adding more to adjust consistency as desired
while potatoes cook toss onions with ½ of the seasoned salt and 1 t olive oil, roast in oven at 425
toss asparagus with 1 t olive oil and leave in bowl for now
while onions are in oven heat a medium non stick over medium high heat with 2 t olive oil
season steak with remaining seasoned salt and pinch of pepper, sear 2 minutes per side
add to oven with asparagus and onions on same tray roast for 6-8 minutes, until 145 and veggies tender
using pan from searing steaks add 1T water, demi, butter and fig, reduce by ¼
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