with lemon-pecan Brussels sprouts and garlic butternut sqaush
Prep & Cook Time:60+ min.
Cook Within:3 days
Spice Level:Not Spicy
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
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informed should a switch occur, so please check the ingredient
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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 SQUASH
Place squash on empty prepared sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into an even layer.
Bake for 18-22 minutes until tender and golden brown.
PREPARE INGREDIENTS AND COOK SALMON
Zest and halve lemon. Cut one half into wedges and juice the other half.
Slice brussles into ¼ in rounds
Pat salmon dry, and season flesh side with a pinch of salt and pepper
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove salmon to a plate and tent with foil.
while salmon cooks start broccoli
Place a medium non-stick pan over medium heat and 2 tsp evoo. Add Brussels. Cover, and and saute until tender nd vibrant green, 4-6 minutes.
Add 1 tsp water, ¼ tsp salt and cook until water is almost gone, 1-2 minutes.
remove from heat and stir in butter, lemon zest and 2 tsp lemon juice.
In a small bowl combine cherry jam, mustard, ½ tsp wateer and ½ tsp lemon juice.
Garnish squach with remaining parsley and serve brussels with pecans and lemon wedges. Bon appetite!
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