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
halve potatoes lengthwise.
Season chops with ¼ tsp. salt and coarse black pepper.
start the potatoes
toss potatoes with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
spread in single layer, cut side down.
roast for 10 minutes.
After 10 minutes, remove from oven.
will finish in later step.
sear the lamb
medium non-stick over medium-high heat with 1 tsp. olive oil.
lamb in hot pan, 2-3 minutes until browned.
finish lamb and potatoes
place lamb, seared-side up on other half of baking sheet.
roast 8-10 minutes until temp, and potatoes are tender.
while roasting, cook the mushrooms.
cook shrooms and make sauce
shrooms in same pan used for lamb with 1 tsp. olive oil over medium heat.
shrooms and garlic in pan, 5-7 minutes, stirring occasionally until tender and browned.
remove to a plate and wipe pan clean.
½ cup water, and demi in pan over medium heat until slightly thickened.
remove from heat and swirl in butter.
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