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
cook the potatoes
2 tsp. olive oil in a large non-stick over medium-high heat.
potatoes, ¼ tsp. salt, and a pinch of pepper in hot pan.
3-5 minutes, stirring occasionally until lightly browned.
toss in garlic and cheese.
place in oven 12-15 minutes until tender and cheese has browned.
prepare the zucchini
cut into ½" pieces.
place on one half prepared baking sheet.
toss with 2 tsp.olive oil, ¼ tsp salt, and a pinch of pepper.
cook steak and zucchini
medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to other half of baking sheet.
Roast until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest cooked steaks at least 3 minutes.
make the sauce
tomato sauce, honey, and chipotle seasoning in same pan used to sear steaks over medium heat.
simmer and cook 2-3 minutes stirring occasionally until seasoning is fragrant.
finish the dish
plate as shown.
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