Don’t be intimidated by horror stories of rubbery scallops. This foolproof flavorful recipe will have you searing like a sous chef in no time at all! Ingredients: ScallopsOlive OilExtra Virgin Olive OilRosemary Sprigs (1 for every 2-3 scallops)Rosemary Oil Rosemary Infused Oil Method: Start by stripping the rosemary leaves off of the stems, leaving a little at the end. Be sure to use sturdy sprigs so they hold together well.Combine stripped leaves in a pot with the extra virgin olive oil.Bring the oil to a simmer and them let cool to infuse the oil with rosemary. Scallops Method: Prep the scallops by rinsing them and gently patting dry with paper towels.String the scallops onto the rosemary sprig skewers (2 to 3 scallops per skewer) and brush with olive oil.Heat up a cast iron skillet and lightly coat with olive oil. Once the pan is nice and hot, gently place the scallop skewers in the pan and sear for 2 minutes per side. Once the scallops are seared, remove them to a place and drizzle on the rosemary infused oil. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

Ingredients: 1½ cups Fresh Or Frozen Corn15oz. can Kidney Beans1lb. Ground Beef, Bison, Or Other Meat Of Choice1 15oz. can Tomato Sauce½ cup Flavorful And Spicy Salsa1 Large Onion, Coarsely Chopped2 Cloves Garlic, Finely Chopped1 tsp. Ground Coriander2 tbsp. Chili Powder1 tsp. Ground Cumin¼ tsp. Cayenne Pepper, Or More To TasteKosher Salt Method: In a large soup pot, heat oil over medium heat. Add onions and garlic and cook 3 minutes, stirring frequently. Stir in chili powder, oregano, cumin, coriander, salt and cayenne and cook 1 minute, stirring constantly.Add ground meat and stir to break up and brown for 3-5 minutes.Add tomato sauce, 1 cup water, salsa, kidney beans and corn. Bring to a boil. Reduce to a simmer, cover, and  cook for 20 minutes, stirring often, until flavors have melded and the chili thickens. Top with a dollop of sour cream, shredded cheese, diced onion and pickled jalapeño peppers and enjoy along with some warm cornbread. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

Ingredients: 1 Onion, Thinly Sliced 6 cloves Garlic, Peeled2 14 ounce Cans Beef Broth 18 ounce Bottle Barbecue Sauce 1/3 cup Brown Sugar 1/3 cup Cider Vinegar 1/2 teaspoon Ground Black Pepper4 pound Boston Butt Pork Shoulder Roast 2 tablespoons Cornstarch Method: Spread onion slices and garlic cloves in the bottom of a slow cooker; stir in beef broth, barbecue sauce, brown sugar, cider vinegar, and pepper.  Add pork roastCover and cook on Low for 6 to 8 hours. Remove pork from slow cooker. Strain juices and return to the slow cooker. Mix water and cornstarch in a bowl; stir into juices until sauce is thickened. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

Ingredients: 2 teaspoons Chili Powder2 teaspoons Brown Sugar1/2 teaspoon Salt1/2 teaspoon Pepper1 inch thick Beef Top Sirloin Steak 2 cups Cubed Multigrain Bread2 tablespoons Olive Oil1 cup Ranch Salad Dressing2 tablespoons Finely Grated Horseradish1 tablespoon Prepared Mustard3 Large Tomatoes, Cut Into 1-inch Pieces1 Medium Cucumber, Cut Into 1-inch Pieces1 Small Red Onion, Halved And Thinly Sliced Method: Mix chili powder, brown sugar, salt and pepper;  rub over steak. Let stand 15 minutes.Meanwhile, toss bread cubes with oil.  In a large skillet, toast bread over medium heat 8-10 minutes or until crisp and lightly browned, stirring frequently.In a small bowl, whisk salad dressing,  horseradish and mustard.Grill steak, covered, over medium heat. 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.In a large bowl, combine tomatoes, cucumber, onion and toasted bread. Add 1/2 cup dressing mixture; toss to coat. Slice steak; serve with salad and remaining dressing.  INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

This simple recipe for Curried Shrimp and Squash is a cinch to put together and as we approach fall it’s the perfect meal for a crisp evening. After all, no flavor says fall quite like squash. If you want to simplify mealtime and eliminate those nagging trips to the grocery store, give Passanante’s Home Food Service a try! For more than 100 years we’ve been helping thousands of families improve the quality of foods they enjoy, save money and reduce time spent shopping for and preparing meals. If you’d like to learn more about what we do and try a free sample of some of our foods click here. Ingredients: 1 Large acorn squash3 tsp. Canola oil, divided3 Garlic cloves, minced2 tbsp. Thai red curry paste1 Can light coconut milk1.5 tsp. Fish sauce1 to 1.5 lb. Peeled raw shrimp2 tbsp. Lime juice1 tsp. Lime zestBasmati rice Method: Preheat oven to 400˚FBlanch squash in microwave by cooking on high for 4 minutes and cut into half inch slices.Remove seeds from slices and cut into bite sized pieces.Toss with 2 teaspoons of canola oil on a baking sheet and bake until tender, 15-20 minutes.Heat a large non-stick frying pan over medium-high heat.Add remaining 1 teaspoon of canola oil, then minced garlic and Thai red curry paste. Cook approximately 1 minute.Stir in coconut milk and fish sauce. Boil, then reduce heat to medium. Add shrimp and cook until shrimp turns pink, approximately 1 minute.Stir in squash, lime juice and lime zest. Serve over rice. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

It’s grilling season and we’re hungry! So often we think of burgers and hotdogs when it comes time for a little cookout, but today we’re craving something that requires a fork and knife. This recipe for Grilled BBQ Pork Chops is a year round staple at Passanante’s Home Food Service and we’re sure you’ll love it too. BBQ Sauce Ingredients: 2 tbsp. Vegetable oil1 Onion, finely chopped1 Garlic clove, finely chopped1 Lemon1/2 cup Brown sugar1/4 cup Vinegar1/2 cup Tomato ketchup1 tbsp. Worcestershire sauce1 tsp. Tabasco sauce1/4 tsp. Chili Powder Pork Chops Ingredients: 4 Pork loin chops cut 1 inch thickSalt and pepper to taste BBQ Sauce Method: Heat oil in a frying pan and sauté the onion and garlic until soft and lightly browned, 4-5 minutes.Grate the zest from the lemon and squeeze the juice. Add the lemon zest, half the lemon juice, the sugar, vinegar, ketchup, Worcestershire sauce, Tabasco sauce and chili powder to the onion and simmer gently, 5 minutes. Taste, adjust the seasoning and let cool. Grilled Chops Method: Light the grill.Season the pork chops with salt and pepper and brush with the cooled barbecue sauce.Grill the pork chops, basting often for approximately 5-7 minutes.Turn over and continue grilling and basting until the chops are done, 5-7 more minutes. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY?REQUEST A FREE GOURMET FOOD SAMPLE HERE!

A special thanks to Carolyn for trusting us to feed your family and allowing us to do what we love for the last 100+ years! We appreciate you posting about your experience so anyone who is curious about Passanante’s Home Food Service can see how actual customers feel about us. As always, we’re thrilled to have exceeded your expectations and look forward to your next delivery! “I am beyond ecstatic with Passanante’s service and products! To think that I almost didn’t go the travel show where I discovered them. The products are exactly what I have been looking for: delicious, healthy, and safe with no additives, hormones, etc. I am very impressed with the quality control of every product as well as the entire process. Marques was our in home representative. I appreciated how genuine he was. He was very enthusiastic and knowledgeable about everything. I appreciated how patient he was while we reviewed all the information. We are also very happy with our decision to purchase the new freezer. Yet another quality product. The delivery was easy to schedule; the delivery itself was punctual and efficient; and the guys delivering were so nice and helpful! I say do yourself a favor and check out this home service!“ – Carolyn V. (OrganicMeatsAndVeggies.com) May 28, 2019 Nothing makes us happier than hearing from happy customers about all of the wonderful ways Passanante’s Home Food Service has helped them simplify mealtime, eat cleaner, and save time AND money! Want us to help do the same for you? Request a Free Gourmet Food Sample and one of our friendly food counselors will show you what we’re all about!

  The perfect meal for a warm Summer night, this Dill Yogurt Poached Salmon is a refreshing, light-entrée option to enjoy with family and friends. Yogurt Sauce Ingredients: 1 cup Full fat yogurt 1 tbsp. Minced shallot 1 tbsp. Minced fresh dill 2 tbsp. Fresh juice from 1 lemon 2 tbsp. Extra virgin olive oil Large pinch ground coriander Kosher Salt Freshly ground black pepper Salmon Ingredients: 4 Pieces center cut Salmon filet Juice of 1 lemon 1 Medium leek or onion cut into large pieces 1/2 Fennel bulb, sliced A few fresh sprigs thyme and/or dill 1 Bay leaf Kosher salt Lemon Dill Yogurt Sauce Method: In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper. Poached Salmon Method: In a large saucepan, combine 1 quart  cold water with lemon juice, leek or onion, celery, fennel, thyme and/or dill, bay leaf, and a large pinch of salt. Add salmon to poaching liquid. Water should cover, but if not, add enough to just cover salmon. Set over medium heat and bring poaching liquid to 170°F. Adjusting heat to maintain water temperature, cook salmon until it registers 115°F, about 10-15 minutes. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Carefully transfer salmon to a plate to rest for 5 minutes. Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.

An EXTRA special thanks to customers Robert and Danielle P. for this beyond fantastic review posted on Facebook. Nothing makes us happier than hearing from happy customers about all of the wonderful ways Passanante’s Home Food Service has helped them simplify mealtime, eat cleaner, and save time AND money! Want us to help do the same for you? Request a Free Gourmet Food Sample and one of our friendly food counselors will show you what we’re all about. “!!! If you are a busy family always on the go, want to cut your groceries bill or eating out!? or don’t have time for grocery shopping and want easy meal planning! Then keep reading!!! You all know how much research I (Rob) do before we get into anything and let me tell you about this AWESOME AWESOME AWESOME company we found; Passanante’s Home Food Service!!!! Danielle and I are in Love with this service and we just started it! All the staff we have worked with from our personal food counselor (Chris) to our awesome delivery guy Daniel! We now have a great selection of fresh meat, fish and vegetables & more!! I can’t over exaggerate on how Beyond delicious the food is from the juicy meat, tender steaks and great vegetables! And how healthy the food is! We were spending a small fortune eating out at restaurants 3 to 4 days a week and grocery shopping! With this service they bring the food to us, and because of the plan we picked they even provided us a gorgeous freezer that stores all the food we purchase and all the food is covered in case of food spoilage! To top it off it’s all organic, chemical-free and grown / raised here in the US mainly in PA & MD and the fish is wild-caught not farm raised with all those chemicals in US & Canada! This service has already cut down the amount of times Danielle has to spend at the grocery store in over half and the amount of trips she used to make (Almost daily)!! I can keep going but I think you all get the point LOL If you would like to know more about this awesome service please let us know! And we will get you in touch which are awesome food counselor Chris!! They also have different plans to fit your personal need, we personally went with the long-term Platinum Plus Plus and got a bunch of gifts for our long-term commitment but we know we’ll always need food and we live that busy lifestyle with the two businesses and with a 3rd boy on the way. We know our food bill is only going to keep rising as these boys grow!! LOL!” – Robert & Danielle P. (Facebook) April 27, 2019 Interested in hearing what other Passanante’s Home Food Service customers are saying about us? Visit our Facebook Page where you’ll find hundreds of candid reviews in addition to delicious recipes and helpful food tips.

When was the last time you took a look at the meat selection at your grocery store? Like, really looked at it? Even the smallest neighborhood market has an incredible variety available for you to choose from — and we’re not talking beef, pork, poultry kind of variety. We’re talking stickers on stickers on stickers. Labels on labels on labels. But what does any of it really mean? What’s the difference between the package of ground beef with the picture of happy, smiling cows frolicking in a seemingly endless pasture and the package of ground beef with the bright green “ORGANIC” sticker? The truth is, those stickers and labels can mean a lot of things and it’s not always the same from company to company. It’s comforting to see words like “Organic” and “Grass-Fed” and even “Natural” on the packages of meat we buy for our families, but unless you have a solid understanding of what each of those words really means, you’re flying blind each time you head to the meat department. USDA ORGANIC The “USDA Organic” mark is a fairly comprehensive label regulated by the USDA. Make sure it says “UDSA Organic,” and not just “Organic.” For livestock, any feed must be also be 100% USDA certified organic. This diet may include corn and/or grain, however, access to pasture for grazing is required.Cattle must have unrestricted, year-round access to the outdoors and cannot be confined for an extended period of time. Cannot be kept in overcrowded quarters or in unsanitary conditions.Zero exposure to pesticides, fertilizers, antibiotics, hormones, GMOs. Vaccines are commonly used to prevent illness. For food processing: To have the USDA Organic label, 95% of the ingredients used must be certified organic. However, a phrase such as “Made with Organic Ingredients” only has to use 70% organic ingredients. It’s important to note that the USDA Organic certification can be a very expensive prospect for a farm or food processor to take on. The farms must pay for their own testing and certification, and it may be cost-prohibitive for a small farm to obtain.  NATURAL / ALL-NATURAL This label is usually added on at the processing level and is more about the quality of meat for the consumer, rather than the diet or upbringing of the cattle. It is not regulated like the USDA Organic label and it can vary between companies. Generally speaking, it means: Minimally processed No Antibiotics/Added Hormones/Steroids No artificial coloring, flavoring, binders, chemical preservatives, or artificial or synthetic ingredients No salt or other chemical additives like monosodium glutamate. These are often injected into chicken breasts and other meat products prior to packaging, which results in that all too familiar slimy texture and engorged appearance. An all-natural label will typically come with additional information on the package, so it’s not a bad idea to pick up a couple packages and compare the differences in pricing, packaging, ingredients, and quality of the meat. Sometimes you might find an all-natural purveyor that you care for better than an organic one GRASS-FED VS. GRAIN-FED Grass-Fed Reserved for cattle fed a diet as close to nature as possible, which results in leaner and more flavorful meat. Cows are raised in fields where they are allowed to roam freely and fresh, all-natural grasses. No substitutes like alfalfa are ever included.Open pasture promotes a healthier, less stressful, and more sanitary life for the animals. Diet also allows for a lot of muscle growth and much higher Omega 3 and CLA production. Antibiotics are only administered in the event of illness. Grain-Fed Cows are typically raised in commercial feeding operations. A corn and grain majority diet leads to a fattier cow, and a much more marbled product. Many steakhouses will exclusively use grain-fed cattle since they tend to be more flavorful as a result of the additional marbling. Grass Fed / Grain Finished This is often referred to as the best of both worlds. The cattle are pasture raised, but also have grain supplemented in their diet during the last three to five months before production. NOTE: Much of the meat that is advertised as “Grass-Fed” is often supplemented with corn-and grain finishing for better taste. If you’re trying to find a purely grass-fed product, make sure the label says 100% Grass-fed.    It’s important to remember that while these labels provide a degree of understanding about the meat you’re purchasing, additional information can be gained from the rest of the packaging as well. For instance, All-Natural beef by definition is not necessarily antibiotic or hormone-free, but it may very well be. This information will be noted on other stickers, labels or otherwise on the packaging. The same is true for grass-fed, grain finished, humanely raised, and even Prime, Choice, Select and Standard quality so be sure to read the packaging thoroughly if you have specific requirements in mind. INTERESTED IN GIVING PASSANANTE’S HOME FOOD SERVICE’S SUPERIOR MEATS AND VEGETABLES A TRY? REQUEST A 100% FREE FOOD SAMPLE HERE: http://bit.ly/PHFSFree