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
cut broccoli into bite sized pieces if needed.
mince figs, cut into very small pieces.
in a large mixing bowl combine broccoli, 4 tsp olive oil, panko, parmesan, ¼ tsp salt and a pinch of pepper
mix well, while apply slight preasure to adhere panko to broccoli.
transfer to a prepared baking tray.
bake for 14-16 minutes until broccoli is tender and panko is golden brown.
Pat pork chops dry, and season with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side. Rest 3 minutes.
while pork cooks start sauce
in a small pot combine minced figs, red wine, pinch of salt, ¼ cup of water and demi packet.
bring to a simmer over medium high heat.
allow to simmer until only 1 Tbsp of liquid remains, 3-4 minutes.
remove from heat and stir in butter.
plate dish as pictures. Bon appetite!
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