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
Cut broccoli into bite-sized pieces
Cover mushrooms in boiling water in a small bowl. Set aside 10-15 minutes. Mince.
Cook The Potatoes
"Slice potatoes into thin rounds. In a large nonstick pan, add 2 tsp olive oil, seasoning blend, rosemary, broccoli, potatoes, and a pinch of salt and pepper. Cook for 2-3 minutes. Add cream cheese and ¾ cup water and bring to a simmer. Reduce heat and cook until softened, 6-8 minutes.
Transfer potato mixture to prepared casserole dish. For best results, use 1½-2½ cup capacity dish. You may also use a small oven-safe pan, including a cast iron. Top with cheese and bake until cheese browns and filling is tender, 15-18 minutes."
Cook The Steak
Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper.
"Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add steaks to hot pan, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side."
Transfer steaks to a plate. Reserve pan; wipe clean.
Make The Sauce
Add porcini and mayo to a small bowl until completely combined.
Finish The Dish
Plate dish as pictured on front of card, topping gratin with balsamic glaze. Bon appétit!
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