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 and Cook The Potatoes
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Mash and set aside to cool.
Roast The Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp olive oil, half the onion salt, and a pinch of pepper. Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 14-16 minutes.
While sprouts cook, prepare the cakes.
Make and Cook The Cakes
Combine cooled potato mash, spread and pankp in a bowl. Form into 6 evenly shaped balls. Flatten into discs.
Add canola oil to a medium nonstick pan over medium high heat.
Test oil temperature by adding a pinch of cake to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches if necessary, lay cakes in hot oil and flip occasionally until crispy and golden brown, 5-6 minutes.
Cook The Mahi and Make The Sauce
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Reserve pan; no need to wipe clean.
In the same pan over medium heat, add cream and remaining onion salt. Bring to a simmer. Add parmesan and stir until melted.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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