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.
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
thinly slice white portions of green onions.
thinly slice green portions on an angle.
coarsely chop mango.
coarsely chop macadamias.
make the couscous
cook couscous in boiling water.
drain, and return pot to medium heat with 1 tsp. olive oil.
macadamia into hot pot.
1-2 until lightly toasted.
combine couscous, 2 tsp. lime juice, cilantro, sugar, 1 tsp. olive oil, and a pinch of salt and pepper.
make the salsa
combine mango, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper.
cook the salmon
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and salmon, skin side up, to hot pan. Sear on one side until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared side up. Brush with BBQ sauce. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
finish the dish
plate as shown
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