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.
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
preheat oven to 400 degrees
peel and slice yellow onion ¼"
peel and slice potato ¼"
spray a l prepared sheet tray with pan spray.
place broccoli on pan and season with 1 tsp evoo and pinch of salt and pepper.
set aside and prepared gratin.
place onions in a microwave safe bowl and microwave for 2 minutes.
heat i tsp evoo in a medium sauce pot over medium heat.
once hot add onions cook until lightly caramelized 5-6 minutes stir often.
add flour and stir.
add cream, ½ cup of water, ¼ tsp salt and pepper. and demi packet.
bring to a simmer and stir.
once thick add sliced potatoes to mixture and stir.
cook for 6 minutes stir occasionally.
add half of cheese and ¼ tsp salt and pepper.
stir to incorporate.
poor into a small casserole dish.
bake broccoli and casserole for 30 minutes.
steak and butter
season steak with a pinch of salt and pepper.
heat 1 tsp evoo in a medium non stick over medium high heat.
sear for 4-6 minutes per side.
mix room temperature butter with truffle oil and a pinch of pepper.
see photo for plating.
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.