About Passanante's Home Food Service

Since 1916, Passanante's Home Food Service has provided families like yours with an incredible variety of healthy, safe and delicious foods. Today we're bringing our savory foods and decades of experience to your neighborhood with our Home Food Service. Our reorder base is over 95% because of our Quality, Convenience and Time Saved in shopping.

Reputation Spotlight – Robert & Danielle P.

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.

5 Star Review

!!! 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.

A Closer Look At Food Labels

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

Recipe: Spicy Thai Chicken Kebabs

Zesty. Spicy. Tasty.
You’ve gotta give our simple recipe for Spicy Thai Chicken Kebabs a try. Fire up the grill and season at your own risk… some like it hot — including us!

Spicy Thai Chicken Kebabs

Thai Spice Mix Ingredients:

  • 7-10 Thai basil leaves
  • 1 tbsp. Cracked pepper flakes
  • 1/2 tbsp. Chili/Red pepper flakes
  • 1 inch Ginger, sliced
  • 2-3 Garlic cloves
  • 2 tsp. Fish sauce
  • Salt
  • 1 tbsp. Brown sugar
  • 3 tbsp. Olive oil

Chicken Kebab Ingredients:

  • 1.5 lbs. Boneless chicken thighs cut into 1-inch pieces
  • 10 wooden Skewers soaked in water
  • Chopped Thai basil
  • Romaine lettuce to serve

Spice Mix Method:

  1. Place all ingredients in a small food processor and pulse until you have a smooth paste. Set aside.

Chicken Kebab Method:

  1. Mix the chicken and spice mix together and set aside for a least a few hours, preferably overnight. Place the wooden skewers in water to soak overnight as well.
  2. The following day, skewer the chicken dividing up evenly between the skewers.
  3. Prepare the grill to medium-high heat and brush the grill with some oil.
  4. Place the chicken skewers on the grill and cook for 5-10 minutes per side until chicken is cooked through (160˚F) and charred from the grill.
  5. Sprinkle black pepper and chopped basil on top before serving.
  6. Serve with Romaine lettuce (optional).

Recipe: Braised Lamb Shank

On the prowl for an impressive meal to prepare this Valentine’s Day? This recipe for Braised Lamb Shank requires very little work, but the payoff is utterly delicious. Serve with a starch, a green and a glass of your favorite red, and prepare to indulge!

Braised Lamb Shank

Ingredients:

  • 6 Lamb shanks, trimmed of fat
  • 1 Large onion, thinly sliced
  • 4 Garlic cloves, minced
  • 3 cups Beef stock
  • 1 cup Red wine
  • 1 tbsp, Italian seasoning
  • 2 tbsp. Vegetable oil
  • 1/2 cup Flour
  • 1 tsp. Freshly ground black pepper
  • 4 Bay leaves
  • Kosher salt

Method:

  1. Combine flour and pepper in a large Ziplock bag.
  2. Dredge lamb shanks in flour.
  3. Heat oil in large frying pan and fry shanks until golden brown on each side. Turnover with tongs.
  4. Place shanks in Dutch Oven, or large ovenproof pot with lid. Add minced garlic and bay leaves to pot.
  5. Add onion slices to frying pan. Cook stirring occasionally until onion is soft. Add red wine to frying pan. Cook stirring occasionally until slightly syrupy, approximately five minutes.
  6. Pour onion mixture over shanks and sprinkle Italian seasoning over shanks.
  7. Pour beef stock into the pot. Cook in 375˚ F oven for 2 hours and 15 minutes.
  8. Sprinkle with salt and pepper to taste and serve.

 

Recipe: Chicken Marsala

Mix up the menu with our simple recipe for Chicken Marsala. This flavorful meal of mushrooms, prosciutto and Marsala wine over Passanante’s juicy, tender, hormone and antibiotic-free chicken is the ultimate Italian food crowd-pleaser.

Chicken Marsala Recipe

Ingredients:

  • 4 Boneless, skinless chicken breasts (item #: 115510 )
  • All-purpose flour, for dredging
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup Extra-virgin olive oil
  • 4 oz. Prosciutto, thinly sliced
  • 8 oz. Cremini or Porcini mushrooms, stemmed and halved
  • 1/2 cup Sweet Marsala wine
  • 1/2 cup Chicken stock
  • 2 tbsp. Unsalted butter
  • 1/4 cup Chopped flat-leaf parsley

Method:

  1. Place the chicken breasts on a cutting board cover in plastic wrap and pound with a flat meat mallet until they are about 1/4-inch thick.
  2. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
  3. Heat the oil over medium-high flame in a large skillet. When the oil is hot, dredge both sides of the chicken in the flour, shaking off the excess. Slip into the pan and fry for 5 minutes on each side until golden brown, turning once. Remove the chicken.
  4. Lower the heat to medium and add the prosciutto to the drippings in the pan, sauté for 1 minute. Add the mushrooms and sauté until browned, about 5 minutes; season with salt and pepper.
  5. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add chicken stock and simmer for a minute.
  6. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute.
  7. Garnish with chopped parsley before serving

Curious About Passanante’s Home Food Service?

Learn how thousands of families are skipping the grocery store lines and stocking their homes with delicious, chemically-purer foods with the help of Passanante’s! Request a Free Food Sample here and find out more!