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.
¼ inch dice peppers (poblano and red)
slice green onions and separate
quarter potatoes and slice into ½ inch pieces
cooking potatoes and lamb
425, toss with 2t olive oil, cajun seasoning
while potatoes roast heat a large non stick over medium high heat with 2 t olive oil
season lamb with ¼ t salt and a pinch of pepper
sear 2-3 minutes per side
add to tray with potatoes and cook for another 6 minutes
making the sauce
combine sour cream, hatch chilis and ½ of the green onion tops
in same pan from lamb, drain fat, add 2t olive oil to pan over medium heat
add peppers and saute stirring for 2-3 minutes, with ¼ t salt
add green onion bottoms and corn cook for another 2 minutes with a pinch of salt
remove from heat and stir in cilantro
plate, top potatoes with other ½ of green onion tops
crema on lamb
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