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
Halve lime lengthwise. Juice both havlves. (TIme: 1:37)
Stem and coarsely chop cilantro.
Stem poblano peppers, seed, and cut into ½" dice. Wash hands and cutting board after prepping. (Time: 1:11)
Make Sauce and Lime Vinaigrette
In a bowl, combine sour cream, half the lime juice, 1 tsp olive oil and seasoning blend. Set aside.
In a bowl, combine remaining lime juice with 1 tsp olive oil and a pinch of salt.
"Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff with cilantro. Set aside.
While rice cooks, prepare ingredients."
Cook Vegetable Mixture
In a medium nonstick pan over medium high heat, add 1 tsp olive oil. Add poblano, ¼ tsp salt and a pinch of pepper. Cook for 3-4 minutes. Add corn and toss until mixture is warmed through. Transfer to a bowl and toss with lime vinagrette. Wipe skillet clean.
"Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 4-6 minutes.
While canola oil heats, add tempura and a ¼ cup water to a mixing bowl and stir until a thick batter forms. Add additional cold water, 1 Tbsp. at a time, until the consistency is like a thin pancake batter.
Season scallops with ¼ tsp salt and pinch of pepper. Working in batches, carefully add scallops to hot oil and cook until golden brown on two sides and pieces reach a minimum internal temperature of 145 degrees, 1-3 minutes per side."
Finish The Dish
Top dish with sour cream sauce
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.