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.
You Will Need
Large Non-Stick Pan
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
Cut mushrooms into ¼" slices.
Stem kale and coarsely chop.
Cook The Pork
"Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground pork, ¼ tsp salt and a pinch of pepper to hot pan
Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees , 5-7 minutes. "
Transfer pork to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms, kale, artichokes, garlic salt, and a pinch of pepper to hot pan and cook, stirring ocassionally, until mushrooms are tender, 4-5 minutes.
Add pork, cream cheese, mustard, garlic cloves, and ⅓ cup water and bring to a simmer.
Top with cheese and cover. Cook until cheese is melted, 1-2 minutes.
Finish The Dish
Plate dish as pictured on front of card. Bon appétit!
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