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
Medium 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
Cook the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring another 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. Set aside.
While potatoes boil, coarsely chop spinach.
Core tomatoes and coarsely chop.
Start Orzo and Form Croquettes
Once water (in pot without potatoes) is boiling, add orzo and cook until al dente, 4-5 minutes.
Drain orzo in a wire-mesh strainer. Return to pot and stir in 1 tsp. olive oil. Cover and set aside.
Add 1 Tbsp. roasted red pepper pesto (reserve remaining for aioli), Sriracha salt, and a pinch of pepper to pot with potatoes. Mash until smooth. Stir in ¼ cup panko (reserve remaining for topping) until combined. Place remaining panko on a plate.
Form potato-panko mixture into four evenly-sized balls. Flatten balls to form evenly-sized disks. Place disks on plate with panko and flip until completely coated.
Fry the Croquettes
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Carefully, add potato croquettes to hot pan and cook undisturbed until golden, 2-3 minutes per side.
Transfer croquettes to a plate and season with a pinch of salt. Wipe pan clean and reserve.
Finish the Orzo
Return pan used to cook croquettes to medium-high heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until tender, 2-3 minutes.
Add ¼ cup water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Stir constantly, 1 minute.
Stir in orzo, half the garlic aioli (reserve remaining for pesto aioli), garlic pepper, and a pinch of salt and pepper until combined and smooth.
Remove from burner.
Make Roasted Red Pepper Aioli and Finish Dish
In a mixing bowl, combine remaining garlic aioli, remaining roasted red pepper pesto, and 1 Tbsp. water until smooth.
Plate dish as pictured on front of card, topping potato croquettes with aioli. Bon appétit!
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