Meal Kit
with Swiss chard and garlic bread
Prep & Cook Time:25-35 min.
Difficulty Level:Intermediate
Spice Level:Not Spicy
Cook Within:7 days
Contains:Milk, Wheat
Vegetarian
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Stroganoff is probably the most famous dish to come out of Russia, other than Kiev (and that's actually the Ukraine.) This vegetarian version replaces steak with meaty mushrooms and adds a bit of Swiss chard for good measure. (That's Швейцарский мангольд to you.) But don't be fooled; this strog-y has the same creamy decadence and warm, rich flavors as the classic version. That makes it delicious in any country or language. Tip: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling the thickness of sauces.
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- 10oz.Cremini Mushrooms
- 6oz.Campanelle Pasta
- 4oz.Swiss Chard
- 1French Roll
- 2oz.Sour Cream
- 2oz.Grated Parmesan
- 4tsp.Mirepoix Broth Concentrate
- 2tsp.Meatloaf Seasoning
- 2Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)Vqmew2q7
Calories
790Carbohydrates
108gNet Carbs
102gFat
27gProtein
31gSodium
2060mg
- Olive Oil
- Salt
- 1Medium Pot
- 1Colander
- 1Large Non-Stick Pan
- 1Baking Sheet
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
Meatlovers! If using proteins, stir into pasta in Step 5. Cook proteins in a medium non-stick pan. If using steak strips, separate into a single layer and pat dry. Season with 1/4 tsp. salt and a pinch of pepper. Cook over medium-high heat with 2 tsp. olive oil, stirring occasionally until no pink remains, 4-6 minutes. If using chicken breasts, pat dry and cut into 1" dice. Season with 1/4 tsp. salt and a pinch of pepper. Cook over medium-high heat with 2 tsp. olive oil, stirring occasionally until chicken browns and reaches minimum internal temperature, 5-7 minutes. If using bacon, line a plate with a paper towel. Cook in a dry pan over medium heat, flipping occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate.
Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Stem Swiss chard. Cut stems into 1/4” slices and coarsely chop leaves. Keep stems and leaves separate.Mince garlic.Split French roll into halves.Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta boils, cook vegetables.Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp olive oil.
Add mushrooms, Swiss chard stems, and 1/4 tsp. salt to hot pan and stir often until lightly browned, 7-8 minutes.Add Swiss chard leaves and half the garlic (reserve remaining for garlic bread). Stir occasionally until leaves are wilted, 3-4 minutes.Remove from burner and set aside.Make the Garlic Bread
Place French roll halves on prepared baking sheet, cut side up. Drizzle with 2 tsp. olive oil and top with remaining garlic and 2 tsp. Parmesan (reserve remaining for sauce).
Bake in hot oven until golden brown, 5-7 minutes.While bread bakes, make sauce.Make Sauce and Finish Dish
Return pan with vegetables to medium heat.
Add pasta cooking water, sour cream, mirepoix base, seasoning blend, and pasta to hot pan. Stir often until combined and warmed through, 1-2 minutes.Add remaining Parmesan and stir until well-coated.Remove from burner.Plate dish as pictured on front of card. Bon appétit!
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