All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Spinach: it's good for you, it makes Popeye's muscles bulge, and when you add cream to it, it becomes the foodstuffs of decadent dreams. But, when you add nutty Parmesan, herbaceous pesto, and succulent little shrimp in there? You've got decadent dreams and tantalizing tastes, and a delicious dinner for friends and family. And an amazing alleviative description? Decadent dreams, my friend.
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
Prepare the Ingredients
Coarsely chop spinach.
Cut potatoes into 1/4"-thick rounds.Place butter in a microwave-safe bowl. Microwave until melted, 30-60 seconds.Add potatoes, a pinch of salt, half the Parmesan (reserve remaining for sauce), and garlic pepper to bowl with melted butter. Toss to combine.Peel, trim, and cut carrots into 1/4"-thick sticks.
Roast the Carrots and Cottage Fries
Place carrots on prepared baking sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Massage oil and salt into carrots and spread into an even layer on one half of baking sheet. Transfer potatoes to empty side of baking sheet. Spread into a single layer on their side (some overlap is OK).
Roast vegetables in hot oven until tender and browned, 25-30 minutes.While vegetables roast, continue recipe.
Cook the Steak
Pat steaks dry and season both sides with steak seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add steaks to hot pan, and cook until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate. Rest, 3 minutes.Tent with foil to keep warm. Wipe pan clean and reserve.
Cook the Shrimp
Drain shrimp thoroughly. Pat dry.
Return pan used to cook steaks to medium heat and add 1 tsp. olive oil. Add shrimp and a pinch of pepper to hot pan and cook until light pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Make Sauce and Finish Dish
Add spinach to hot pan and stir occasionally until wilted, 60-90 seconds.
Add cream base, remaining Parmesan, pesto, and a pinch of pepper. Stir occasionally until warmed through and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, drizzling honey over carrots and topping steak with shrimp and sauce. Bon appétit!
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