Meal Kit
Basil Ricotta and Summer Vegetable Flatbread
with shaved Parmesan and arugula
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Patrick Le Beau
Summer flavors aren't just melting ice cream and perfect grill marks, fish jumping and cotton being high. Summer flavors are fresh corn, carefully cut off the cob, and bright bursts of red juicy tomatoes. Add in some herbaceous basil pesto, and put it all on a flatbread… livin' is easy in every bite. Now your father being rich and/or your mother being good lookin'… that we have nothing to do with. (Apologies, Mr. Gershwin.) Tip: To keep corn kernels from making a mess, hold the ear of corn vertically in a bowl. Cut downward, rotating corn as you go, so kernels end up in the bowl instead of scattered on your counter.
In Your Box (serves 2)
- 1 Ear of Corn
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2 Naan Flatbreads
- 4 oz. Grape Tomatoes
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4 oz. Ricotta
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3 oz. Basil Pesto
- 1 Shallot
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½ oz. Shaved Parmesan
- ½ oz. Baby Arugula
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) N3Dya5Pj
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Calories600
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Carbohydrates80g
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Net Carbs76g
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Fat22g
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Protein26g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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Meat lovers! If adding protein, cook in medium non-stick pan, then transfer to a plate before cooking vegetables in Step 3. Place on top of flatbreads, or serve on the side. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil over medium-high heat until shrimp reach minimum internal temperature, 2-3 minutes per side. If using ground pork, combine with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes. If adding bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Crumble into pieces and serve on flatbread.
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1 Toast the Flatbreads
Place flatbreads directly on oven rack in hot oven and toast until golden brown and crispy, 12-14 minutes.
While flatbreads bake, prepare ingredients. -
2 Prepare the Ingredients
Halve tomatoes.
Peel and halve shallot. Cut into 1/4" slices.Peel husk off corn and remove kernels from cob, holding cob vertically and carefully slicing downward.Mince garlic.Combine ricotta, pesto, and a pinch of salt and pepper in a mixing bowl. Set aside. -
3 Start the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add corn to hot pan and cook undisturbed, 2 minutes.
Stir in shallot and garlic. Then stir occasionally until corn is lightly browned, 2-3 minutes. -
4 Finish the Vegetables
Stir tomatoes, 1/4 tsp. salt, and a pinch of pepper into pan until combined.
Remove from burner. Season with red pepper flakes (to taste). -
5 Finish the Dish
Plate dish as pictured on front of card, spreading pesto-ricotta mixture on flatbreads, and topping with vegetables, arugula, and Parmesan. Bon appétit!
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