Category Archives: Seafood

Recipe: Scallops on Rosemary Skewers

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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!

Recipe from Passanante's Home Food Service for Scallops on Rosemary Skewers

Ingredients:

  • Scallops
  • Olive Oil
  • Extra Virgin Olive Oil
  • Rosemary Sprigs (1 for every 2-3 scallops)
  • Rosemary Oil

Rosemary Infused Oil Method:

  1. 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.
  2. Combine stripped leaves in a pot with the extra virgin olive oil.
  3. Bring the oil to a simmer and them let cool to infuse the oil with rosemary.

Scallops Method:

  1. Prep the scallops by rinsing them and gently patting dry with paper towels.
  2. String the scallops onto the rosemary sprig skewers (2 to 3 scallops per skewer) and brush with olive oil.
  3. Heat up a cast iron skillet and lightly coat with olive oil.
  4. Once the pan is nice and hot, gently place the scallop skewers in the pan and sear for 2 minutes per side.
  5. Once the scallops are seared, remove them to a place and drizzle on the rosemary infused oil.

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Recipe: Curried Shrimp and Squash

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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.

A large pot of curried shrimp and squash.

Ingredients:

  • 1 Large acorn squash
  • 3 tsp. Canola oil, divided
  • 3 Garlic cloves, minced
  • 2 tbsp. Thai red curry paste
  • 1 Can light coconut milk
  • 1.5 tsp. Fish sauce
  • 1 to 1.5 lb. Peeled raw shrimp
  • 2 tbsp. Lime juice
  • 1 tsp. Lime zest
  • Basmati rice

Method:

  • Preheat oven to 400˚F
  • Blanch 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!

Recipe: Dill Yogurt Poached Salmon

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  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.

Dill Yogurt Poached Salmon

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:

  1. In a medium bowl, stir together yogurt, shallot, dill, lemon juice, olive oil, and coriander seed. Sason with salt and pepper.

Poached Salmon Method:

  1. 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.
  2. 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.
  3. Serve salmon while warm, spooning yogurt sauce on top. You can also chill the salmon and yogurt sauce before serving.

Quick & Easy Weeknight Recipes for Busy Families

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Nothing symbolizes domestic bliss like a family gathered around the dining table sharing a home-cooked meal. However, getting a tasty and nutritious meal on the table every night is a struggle for many busy families. Cooking from scratch is easier said than done when you’re juggling a busy schedule, but there are ways to make it easier. Keep a well-stocked kitchen with the help of Passanante’s Home Food Service, plan meals in advance as much as possible, and have a reliable list of go-to recipes you can make in a pinch!

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Pasta Puttanesca

Pasta Puttanesca is a flavorsome dish requiring just a bit of chopping and throwing everything into one pan! Sauté garlic, anchovy and red pepper flakes in olive oil. Add diced tomatoes, water, and salt and bring to the boil. Reduce heat, add spaghetti, and simmer until cooked. The sauce will thicken and cling to the pasta. Mix in olives, capers, and fresh parsley — and serve! Leftovers keep in the refrigerator for five days and make a great cold lunch next day.

Roasted Chicken & Beets with Coconut Yogurt Dressing

This satisfying meal comes to together quickly with many ingredients you already have to hand. Roasted beets are the standout ingredient! They add sweetness while offering anti-inflammatory health benefits. On a baking tray, toss chicken thighs with olive oil, paprika, and cumin. Combine beets and olive oil on a separate tray — or add them to the chicken for simplicity. Roast at 425 F for about 30-35 minutes until tender. Meanwhile, cook the quinoa. Prepare the dressing by whisking coconut yogurt, lime juice, and cilantro together in a bowl. Plate up the meal and serve with lime wedges.

One-Pot Bean Chili

Not only is one-pot chili a popular meal, but using one pot means faster cleanup. Sauté onion, garlic, chili powder, cumin, and paprika. Add chopped tomatoes, water, red lentils, corn, and black beans. Black beans are rich in magnesium which supports bone health, while corn boosts the immune system. Simmer for twenty minutes so flavors meld. Serve with brown rice (cook grains in large batches to serve throughout the week). Double the recipe and you’ll have enough for two-dinners worth. Store leftovers in the fridge, or freeze for one month.

Home-cooked meals shouldn’t be complicated — preparation and planning are key! Make sure your pantry is always stocked with staples like rice, quinoa, beans, and chopped tomatoes, and don’t forget to stay on top of your reorders so you’re never short on your family’s favorites!

-Jane Bannister (Freelance Writer)

Fourth of July Flavors

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Mid-Week Independence Day Party? Yes, Please!

4th recipes

Looking for some new flavors to add to your 4th of July celebration menu? Look no further. These are our Top-4 Must-Try recipes for your upcoming Independence Day party. Fire up the grill, ’cause it’s gonna be a hot one!

  1. Grilled Corn Salad with Tomato and Avocado
    • Eat it with a fork, or dip into it with a tortilla chip. This creamy summer salad is sure to be a Independence Day favorite – so make plenty. With ingredients this good, who needs “moderation” anyway? (recipe)
  2. Spicy Lime Shrimp Pineapple Skewers
    • Nothing screams summer quite like pineapple, shrimp and skewers. This recipe from Aberdeen’s Kitchen has us chomping at the bit and we cannot wait to serve these up as a simple (and portable) option this 4th of July! (recipe)
  3. Greek Turkey Burgers with Tzatziki Sauce and Greek Tomato Salad
    • We all think of burgers and hotdogs when we think about a classic backyard cook-out, but this elevated approach to a turkey burger is everything that’s been missing in our lives! (recipe)
  4. Grilled Peaches with Cinnamon and Honey Ricotta
    • Every single word in this recipe name makes us hyper-salivate so we simply couldn’t leave it off our party menu! Juicy, sweet and savory – this is the perfect dessert for any backyard BBQ and even better – they take only minutes to make. (recipe)