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
Mince dill, leaves and stems.
Stem, seed, remove ribs, and cut red bell pepper into 1" strips.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Season steak strips with a pinch of salt and pepper.
cook the orzo
Once water is boiling, add pasta and cook until al dente, 4-5 minutes.
Drain and return to pot with dill, 2 tsp. lemon juice, ¼ tsp. salt, a pinch of pepper, and 1 tsp. olive oil.
start the peppers
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add peppers to pan. Stir occasionally 2-3 minutes.
cook steak and finish peppers
Add steak strips and seasoning to pan with peppers. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Add demi to pan then remove from burner.
finish the dish
Plate as pictured on front of card.
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