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
A note about serious food allergies
Summertime, time to unwind and sit back, as certain Fresh Princes told us in the early 90s. The flavors of the lazy summer day, all freshness and light, are abundant in this flatbread, with every chock-full-of-veggie bite a summery delight. Expand your seasonal culinary selections beyond the BBQ and ears of corn, for this sum-mer sum-mer summertime meal. Tip: To keep corn kernels from making a mess, place the ear of corn in a bowl and holding vertically. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
Par-Bake the Flatbreads
Place flatbreads directly on oven rack in hot oven and bake until lightly browned, 6-8 minutes.
While flatbreads bake, prepare ingredients.
Meat lovers! If using chicken breasts, we recommend patting dry and seasoning with a pinch of salt and pepper. Use a large non-stick pan over medium heat with 1 tsp. olive oil, cooking until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. If using ground turkey, use same pan, oil, and temperature as chicken, seasoning with ¼ tsp. salt and a pinch of pepper. Stir occasionally, breaking up with a spoon, until no pink remains, 7-9 minutes. If using shrimp, pat dry and season with a pinch of salt. Use same pan and oil as chicken, over medium-high heat. Cook shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Top cooked flatbreads with meats, or serve on the side.
Prepare the Ingredients
Using a peeler, shave zucchini and squash into long, thin ribbons. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Discard ends and seeds. In a mixing bowl, toss ribbons with a pinch of salt. Set aside, at least 10 minutes.
While ribbons sit, cut provolone into ¼" strips.
Peel and cut shallot into ¼" dice.
Peel husk off corn and carefully remove kernels from cob.
Stem poblano peppers, seed, and cut into ¼" dice. Wash hands and cutting board after prepping.
Cook the Corn Mixture
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add shallot, poblano pepper, corn, and a pinch of salt to hot pan and stir occasionally until softened and charred, 3-5 minutes.
Remove from burner.
Make the Provolone Cream
Bring a small pot with cream to a boil over medium heat.
Once boiling, stir in provolone, half the Asiago (reserve remaining for flatbreads), and a pinch of salt and pepper. Stir vigorously and constantly until cheese melts and sauce thickens, 1-2 minutes.
Remove from burner.
Bake the Flatbreads
Gently press zucchini and squash ribbons on paper towels to remove moisture.
Top flatbreads evenly with provolone cream, corn mixture, and ribbons. Top with remaining Asiago.
Place directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Plate dish as pictured on front of card, garnishing flatbreads with hazelnuts. Bon appétit!
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