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.
You Will Need
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
Remove Italian sausage from casing, if necessary.
[beta changes: adding chopping spinach to prep step]
Start the Stew
Place a medium pot over medium heat. Add sausage and potatoes to hot pot.
Stir often, breaking up sausage, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-5 minutes.
Stir in half the garlic (reserve remaining for bread) and demi-glace until aromatic, 30-60 seconds.
Finish the Stew
Increase heat to medium-high and add wine to hot pot. Bring to a boil.
Once boiling, cook 1 minute.
Add ¼ cup water and cream sauce and return to a boil.
Once boiling, add corn and spinach. Stir often until spinach is wilted, 1-2 minutes.
Remove from burner. Cover and set aside.
Broil Garlic Bread and Finish Dish
Top cut sides of French rolls with remaining garlic and 1 tsp. olive oil.
Broil under hot broiler until browned, 1-3 minutes.
Don't text and broil! Keep an eye on bread as it broils.
Plate dish as pictured on front of card. Bon appétit!
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