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
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 potatoes into ½" dice.
Tear French roll into bite size pieces and lay on baking sheet. Top with half the shredded parm and a drizzle of 1 tsp olive oil. Bake in hot oven for 10 min. While croutons bake, start scallops
Place medium pot over medium high heat with 2 tsp oil. Add scallops to hot pan and cook until scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side. Transfer scallops to a plate.
start stew base
Keep medium pot over medium high heat, add mire poix veg to pan and stir to combine and begins to soften, 2-3 min. Add garlic and stir to combine. season with ½ tsp salt and pinch of pepper. Add Italian seasoning and potaotes. Stir to comnbine and potatoes begin to soften. 2-4 min.
Add wine to veg and stir to combine and almost gone, 1 min. Add cream cheese and stir till melted, 2-3 min. Once cream cheese is melted, add fire roasted tomatoes and 2 c of water. Stir to combine and bring to a simmer and turn down heat to medium low. Cover and cook till potatoes are cooked through and broth lightly thickens, 10 min.
Remove lid and add scllops to stew and cook just till scallops are warmed through, 2-4 min. Plate up cioppino by ladling stew into bowls and topping with scallops and **
croutons**. Bon Appetit!
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