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
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" strips
Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks. Toss with a¼ tsp salt and add to a strainer over a medium bowl. Set aside.
Cook The Salmon
"Place salmon on prepared baking sheet, skin side down, and top with sesame seeds, 1 tsp. olive oil, and a pinch of salt and pepper.
Roast in hot oven until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes."
While salmon cooks, prepare the vegetables.
Fry The Vegetables
While canola oil heats, add tempura, a pinch of salt and pepper and enough water to make a thick batter to a mixing bowl. like a pancake batter. If too thick, add additional cold water, 1 tsp. at a time, until the consistency is reached.
"Line a plate with a paper towel. Pat vegetables dry, and add to bowl with batter.
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Working in batches, carefully place vegetables in hot oil and cook until golden brown and tender, 2-4 minutes per side.
Remove to towel-lined plate and season with a pinch of salt."
Make The Sauce
In a small pan over medium heat, add miso and 3 tablespoons of water. Bring to a simmer. Remove from heat and add sriracha (to taste).
Finish The Dish
Plate dish as pictured on front of card, serving vegetables with roasted onion dressing.. Bon appétit!
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