Category Archives: Recipes

Recipe: Southwest Salmon and Pasta

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This next recipe is certainly a change of pace from some of our other more recent postings. Southwest Salmon and Pasta is a delicious meal jam-packed with vibrant colors which is great since we all know the value of eating colorfully. The recipe below is enough to serve four so feel free to double it and invite the neighbors over for a surprisingly irresistible twist on pasta with salmon.

Fresh Salmon

As much as we all love seafood, there is nothing worse than spending your afternoon preparing a fabulous recipe for your family only to find that the seafood you picked up at the grocery is less than fresh. Not only does it ruin your appetite, low quality seafood can make you and your guests seriously sick. We hope you’ll depend on Passanante’s Home Food Service to deliver the highest quality and always fresh ingredients you need to feed your family. Our food delivery service can stock your home with everything from lobster tails to organic veggies and melt in your mouth filets. If you’re interested in a free sample let us know by filling out this form on our Facebook page.

First up, the salmon. What you will need:

  • 2 Salmon filets
  • Dried oregano
  • Dried basil
  • Olive oil
  • Salt & pepper

Simply rub the salmon with olive oil, sprinkle with seasonings, and toss on the grill. That was easy!

Now for the colorful part! You’ll need:

  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Orange or yellow bell pepper
  • 1 Bunch of green onions including green stems
  • 1 Bunch of fresh basil
  • 1 Bunch of fresh arugula
  • 4 Cloves (or more) of garlic
  • Salt & pepper
  • Olive oil
  • 1 Package of cooked pasta (penne or linguini)
  • Parmesan cheese

How to prepare the pasta and southwest veggies:

  1. Chop peppers, onions, basil, and arugula.
  2. Heat oil in a large skillet. Once the oil is hot, add minced garlic, peppers, and onions.
  3. Season with salt and pepper.
  4. Stir frequently. When almost soft, add basil and arugula. Cook about 2 more minutes.
  5. Turn off heat and let sit for several hours to meld flavors.
  6. When ready to serve, cook pasta according to package directions and strain in colander.
  7. Add 1 tablespoon of olive oil and stir.
  8. Cut salmon into bite-sized pieces and add to vegetables in skillet.
  9. Heat until hot adding a few tablespoons of butter to give the mixture a saucy consistency.
  10. Put helpings of pasta on individual plates, top with salmon mixture and sprinkle with parmesan cheese.

Recipe: Creamy Spinach Mushroom Enchiladas

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This recipe for Creamy Spinach Mushroom Enchiladas is so scrumptious your kids won’t believe it’s jam-packed with Popeye’s favorite ingredient. Passanante’s Home Food Service recommends doubling the recipe below and saving the extras in the freezer for a quick meal when you’re short on time. This recipe can also become a vegetarian favorite in a hurry if you skip out on the chicken and double the spinach and mushrooms.

Popeye Spinach

What you need:

  • 2 chicken breasts
  • 2 teaspoons of olive oil
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 10 ounces sliced mushrooms
  • 10 ounces frozen spinach, thawed and drained
  • 8 ounces light cream cheese with onions and chives
  • 1/2 teaspoon salt
  • 8 ounces of sour cream
  • White corn tortillas
  • Monterey Jack cheese
  • Salsa Verde (see recipe below) – can also use bottled salsa

How to make Creamy Spinach Mushroom Enchiladas:

  1. Boil and shred chicken. Set aside
  2. Heat oil in a large skillet over medium-high heat. Add garlic, chili powder, cumin and mushrooms; saute for 5 minutes.
  3. Add spinach and salt to skillet.
  4. Stir in cream cheese. Cook until the cheese melts.
  5. Heat the salsa in a sauce pan over low heat; add the sour cream and mix well.
  6. Wrap 5 tortillas in foil and put them in the oven at 350 degrees for about 8-10 minutes. This keeps them from falling apart.
  7. Put spinach mixture, chicken, and cheese in a tortilla and wrap it up. Place in a greased baking pan.
  8. Top with salsa and sour cream mixture, then cheese. Bake at 350 degrees for about 15 minutes or until bubbly.

How to make Salsa Verde:

Combine 5 tomatillos, husked and coarsely chopped, cilantro, 1 small onion, 1 jalapeño, salt, and 1 tablespoon oil in a food processor and mix until smooth. Cook for 15 minutes on low-medium heat with a little oil.

Have a friend that would love the convenience of a fresh organic produce and hormone-free meat delivery service like Passanante’s Home Food Service? Pass along the latest article on phillyburbs.com!

Happy Eating!

Hostess With The Mostest

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At Passanante’s Home Food Service we love a good party, and we’ve been to quite a few awesome tasting parties where our customers invite friends over to enjoy some of our delicious selections. One thing we’ve learned over the years while co-hosting these backyard bashes is how important it is to pick “Mobile-Friendly Foods” for your guests.

At parties where a sit down meal is not on the agenda, make sure the menu you select is party friendly! When the food table is the focus of your party, your guests are less likely to socialize with each other, and some of your guests may not get their fill of the finger foods. Skip the veggie trays, chips and dips, and anything that your guests would have to linger around to enjoy.

Get creative and think of ways to make your favorite foods mobile — and don’t skimp on the portions. If your party food layout is designed so guests go from station to station to pick up single serving courses you will keep the momentum moving and give your guests the opportunity to enjoy good company AND good foods.

A couple great ideas for mobile-friendly appetizers include anything on a skewer, veggie cups with dressing or dip in the bottom for easy enjoyment, and even single serving salads in cute party bowls (disposable is great).

veggie cups, skewered snacks and salads

The last thing any good host wants is for their guests to have to swing by a drive-through after the party because they’re still hungry. Keep the food coming with juicy agostino beef sliders, mashed potato martini’s with all the fixins, and a thick chocolate shake served in a glass rimmed with chocolate and sprinkles!

mashed potato martinis, beef sliders, and chocolate shake

We’d love to hear your party tips and see pictures of your favorite mobile foods! Pop on to our Facebook wall and share your stories with other Passanante’s customers and check out their tricks as well!

Happy Eating!

Recipe: Chilled Cucumber Soup

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There’s nothing better than a nice cold side item to help take the heat out of a long summer day.  This incredibly simple recipe for Chilled Cucumber Soup is light, cool, and satisfying; a perfect side item or light lunch option.

Have a favorite type of food — Thai, Indian, Mexican? At Passanante’s Home Food Service we are always looking for great additions to your recipe repertoire and would love to know what kinds of recipes you are interested in. Leave us a line in the comments section below or write on our Facebook wall to tell us what you want to see.

Ingredients:

  • 1 large cucumber peeled and coarsely chopped (set aside 1/4 cup for use as garnish)
  • 1 large onion peeled and chopped
  • 3 cups milk
  • 3 cups chicken stock
  • Salt and fresh ground pepper to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 tablespoon chopped fresh mint
  • 3/4 cup heavy cream or low fat sour cream

How to make Chilled Cucumber Soup:

Place all but 1/4 cup of the cucumber in a large saucepan with chopped onion, milk, stock, salt and pepper.

Simmer slowly for 30 minutes uncovered.

Set mixture aside to cool slightly.

Transfer to a blender and puree (you may need to split in two batches.)

Melt butter in a clean pan. Add flour and whisk for 2 to 3 minutes.

Remove pan from heat and add pureed mixture slowly while whisking.

Return pan to medium heat and stir 5 or 6 minutes. Stir in mint.

Pour into soup tureen, cover with clear plastic film to prevent skin from forming and chill for 3 hours.

Sprinkle remaining cucumber with a pinch of salt and refrigerate.

Just before serving, whip the cream into the soup, garnish with the refrigerated cucumber and serve.

Looking for other light recipes?

Italian Summer Salad

Ensalada Caprice

Zesty Romaine Crunch Salad

Recipe: Authentic Italian Marinara Sauce (Bonus: Ensalada Caprice)

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At Passanante’s Home Food Service we’re always looking for fabulous recipes to share with our customers. This week’s recipe comes to you fresh all the way from Italy!
While celebrating 30 years of marriage at a beautiful villa in Italy, our close family friends were treated to the incredible authentic home-cookings of the villa’s chef, Andreanna. One of the recipes our friends haven’t stopped raving about is the “Authentic Italian Marinara Sauce.” This is recipe is fabulous over pasta, spaghetti squash, as a dip for fried or baked mozzarella — anytime you need “red sauce” we encourage you to try this out!
Have a friend in mind that might like to try our home food delivery service? Check out our custom Facebook app to submit a request for a FREE food sample!
Marinara Sauce Recipe
What you need to prepare “Authentic Italian Marinara Sauce”:
  • 1/2  cup Olive Oil
  • 6 cloves of garlic, peeled and pressed in garlic press
  • 1 lg. (28 oz) can “Cento” brand Crushed Tomatoes (found in Italian section of the grocery)
  • 1 lg. (28 oz) can “Cento” Marzano Style whole tomatoes, remove center pulp by pinching where stem connected and gently pulling out, then gently shred tomato into pieces and drop into sauce. Toss center stringy pulp out; add remaining liquid from can to sauce.
  • 1  14.5 oz. can diced tomatoes, drained well
  • 4 Knorr’s Chicken Bouillon cubes
  • 1/4 cup water
  • Lots of fresh Basil (maybe 20-25 good sized leaves, cut up with scissors into about 1/2″ pieces)*
* Pre-cut and packaged basil lasts way longer than basil still on the root. Snip the already cut end and place in a short glass; cover with a large Ziploc bag and seal to edges of glass.  Leave on counter top, and it will last almost two weeks — refrigeration usually turns the leaves black.
This recipe is so easy; once you make it you will always make it:
  1. Gently heat olive oil
  2. Add garlic, stir til garlic appears softened
  3. Add crushed tomatoes, about 1/4 cup water, basil and chicken bouillon.
  4. Give one good stir; cover and continue to simmer 20 minutes.
Serve “Authentic Italian Marinara Sauce” over fresh pasta (or spaghetti squash) with tomato/mozzarella/basil salad (Ensalada Caprice) and garlic bread if you like.
Ensalada Caprice
  • Slice organic sweet cherry tomatoes in half
  • Add some fresh basil, and count to three while pouring olive oil and balsamic vinegar over the top.
  • Put the about the same amount of cubed buffalo mozzarella as cherry tomatoes on top, cover and chill till ready to serve.
  • Only toss lightly just before serving (the mozzarella will turn brown from the balsamic if you toss earlier)
Don’t forget to pair this meal with a great red wine!  A good chianti doesn’t have to be expensive and always tasty with Italian food.
Happy Eating!