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
A note about serious food allergies
If you're looking for a kōan or sutra that explains “Green Goddess Buddha,” you can stop now. Put away the theology books and open up the cookbooks, because nirvana is just a bite away with this healthy and, aha, green bowl. Kale, apple, and cucumber mix with a delightful green goddess sauce you'll make yourself. Add cashews for a soft salty hit, and farro for your grain, and you've got yourself your own moment of zen. Not so much an “om,” but most definitely “yum.”
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.
You Will Need
Medium Non-Stick Pan
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
Cook the Farro
Bring a small pot with farro and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-22 minutes.
Drain farro in a wire-mesh strainer (there may not be any excess water). Return to pot and season with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
While farro cooks, prepare ingredients.
Prepare the Ingredients
Stem kale and coarsely chop.
Quarter apple and remove core. Cut into ½" dice.
Trim cucumber, quarter lengthwise, and cut into ¼" pieces.
In a mixing bowl, make green goddess dressing by combining sour cream, pesto, and ¼ tsp. salt.
Toast the Cashews
Place a medium non-stick pan over medium heat. Add cashews to hot, dry pan and cook until lightly toasted, 3-5 minutes.
Immediately remove cashews to a plate to prevent burning.
Wipe pan clean and reserve.
Cook the Kale
Return pan used to toast cashews to medium heat and add 2 tsp. olive oil to hot pan.
Add kale and stir occasionally until wilted, 3-4 minutes.
Stir in peas and cook until peas are warmed through, 1-2 minutes.
Remove from burner and season with ¼ tsp. salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, starting with farro, kale, and peas, and garnishing with apple, cucumber, cashews, and green goddess dressing. Bon appétit!
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