Meal Kit
Basil Ricotta and Vegetable Flatbread
with corn and arugula
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Patrick Le Beau
Summer flavors aren't just melting ice cream and perfect grill marks, fish jumping and cotton being high. And summer flavors aren't just for summer! Spring, too, is an excellent time to start in on the summer tastes; corn, bright bursts of red juicy tomatoes, and herbaceous basil pesto. 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.)
In Your Box (serves 2)
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2 Naan Flatbreads
- 1 Onion
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4 oz. Part-Skim Ricotta Cheese
- 4 oz. Grape Tomatoes
- 3 oz. Corn Kernels
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3 oz. Basil Pesto
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½ oz. Shredded Parmesan Cheese
- 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) VPrGL8qR
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Calories640
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Carbohydrates83g
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Net Carbs78g
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Fat27g
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Protein24g
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Sodium1650mg
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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Meatlovers! If using protein, pat dry and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using whole chicken breasts, on a separate cutting board, cut into 1” dice. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using steak strips, separate into a single layer, pat dry, and coarsely chop. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using shrimp, pat dry. Cook until shrimp reach minimum internal temperature, 2-3 minutes per side. If using Italian sausage, remove from casing, if necessary, and break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to flatbread as desired.
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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 onion. Cut halves into 1/4" dice.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 onion to hot pan and stir occasionally until starting to soften, 2-4 minutes.Stir in corn 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 hot pan until combined.
Remove from burner. Stir in 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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