Picking A Valentine’s Day Menu

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Valentines Dinner

With Valentine’s Day just days away it’s time to start finalizing your plans for that special someone. Whether you’re celebrating with your sweetheart for the 1st time or the 50th time it’s important to slow down and take the time to show how much you care.

Instead of going to a crowded restaurant and sharing your evening with hundreds of other patrons, why not stay in and prepare a gourmet meal together while sipping on a glass of your favorite wine?  Go ahead and indulge in a quiet night in with your favorite person and delicious food – you won’t regret it.

Need a little help setting the menu for your romantic night in? Checkout a few of our favorite date night recipes below or head over to our blog, OrganicMeatsAndVeggies.com and browse our recipes by category.

Creamy Mushroom Asiago Chicken: Boasting gooey Parmesan and Asiago cheeses as well as tons of garlic, Mushroom Asiago Chicken is the perfect answer to any savory craving.

Veal Piccata: Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

Beef Filet with Red Wine Sauce: Served with crisp steamed asparagus, filet of beef with red wine sauce makes for a beautiful presentation and an irresistible meal.

Pan Seared Salmon: Pan-Seared Salmon with Arugula, Beets and Horseradish and Sour Cream offers a rich and earthy take on everyone’s favorite fresh water fish.

After you pick the perfect entree recipe don’t forget to pick up a bottle of wine that compliments the flavors. For more on how to select the right type of wine check out our post How to Pair Wine with Food.

Happy Valentine’s Day!

News: 34,000lb. Meat Recall

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Food Recall

The discovery of small pieces of plastic has prompted J & G Foods, Inc. of Sutton, Massachusetts to recall approximately 34,000 pounds of ground beef. According to the U.S. Department of Agriculture’s Food Safety and Inspection Service, the contaminated products were produced on Dec. 23, 2014 and include 1-lb. packages of “Wegman’s Organic 93% Lean/7% Fat Grass-Fed Ground Beef” as well as multi-pack packages containing three 1-lb packages with the same label. The contaminated products contain what consumers describe as small, translucent and flexible plastic strips and were sold between Dec. 27 and Jan.13, 2015.

Not sure if you purchased one of the affected packages? Look for “EST. 8466” inside the USDA mark of inspection and a use or freeze-by date of Jan. 16, 2015. The recalled products were sold in retail locations in Massachusetts, Maryland, New Jersey, New York, Pennsylvania, and Virginia.

While there have been no reports of injury, illness or adverse reactions due to the consumption of the tainted beef products, the Wegmans’ website says the product may be returned for a full refund.

Other area recalls include:

Publix Super Markets issued a recall of ready-to-cook chicken and beef fajitas and pork chorizo burgers because they may contain undeclared peanuts. According to Publix, the affected products were sold in stores across Alabama, Florida, Georgia, North Carolina, South Carolina, and Tennessee, and were packaged in foam trays with plastic over-wrap. Recalled products include all sell-by dates through Jan. 14, 2015.

A very serious class 1 recall was issued by the USDA for more than 48k pounds of frozen ready-to-eat sukiyaki beef and gingered pork by Unibright Foods Inc. after pieces of stainless steel wire were spotted by consumers. The recalled products were produced between Aug. 12 and Dec. 16, 2014 and include 2.2-pound packages of “Mishima Sukiyaki Beef” (EST.1163 inside the USDA mark of inspection and package ID #15069) and 1.7-pound packages of “Mishima Gingered Pork”  (EST.1163 and package ID #15059). Contaminated products were sold in Arizona, California, Colorado, Hawaii, Illinois, New Jersey and New York.

As our customers know, Passanante’s Home Food Service prides itself on delivering the highest quality organic veggies and meats and offer a 100% product guarantee. We have a USDA inspector on site, ensuring top quality and cleanliness, and are proud to report that in our century-long history, we have NEVER issued a food recall. Interested in tasting the difference? Click here to request a Free Gourmet Food Sample.

Recipe: Egg Noodle Lasagna

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Looking to lighten your meals in 2015, but don’t want to miss out on all the foods you love? Over the coming weeks we will be sharing a bunch of tasty recipes with one or two replacement ingredients you can feel good about. At Passanante’s we don’t think healthy eating looks like a liquid diet so we want to help our readers looks for ways to lighten up the recipes they’ve grown to love by thinking twice about each ingredient and finding healthier alternatives.

This recipe for Egg Noodle Lasagna is eliminates the need for heavy lasagna noodles by replacing them with egg noodles. Watching your cholesterol? Take this recipe a step further and opt for egg noodles made with only egg whites. Lasagna noodles, while delicious, sit really heavy on the stomach and can leave you with that uncomfortable food-baby feeling. By substituting egg noodles and watching your portions, you’ll be able to say goodbye to that bloated feeling and hello all of those great italian flavors you love. Add this irresistible recipe to your repertoire and let us know what you think! Happy eating

Egg Noodle Lasagna

Photo Credit: The Melted Spatula

  • 1 1/2 lb. Ground beef
  • 1 Clove garlic, diced
  • 1 tsp. Sugar
  • 2 15 oz. Cans tomato sauce
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 8 oz. Package medium egg noodles (4 cups)
  • 5 Green onions, diced
  • 8 oz. Package cream cheese
  • 1/2 cup Parmesan cheese
  • 1/2 tsp. Basil
  • 1 tsp. Oregano
  • 2 tsp. Parsley flakes
  • 1 cup Cheddar cheese
  • 1 cup Sour cream
  1. Brown the onions, meat and garlic and drain off the fat
  2. Add tomato sauce, sugar, salt, pepper and spices
  3. Cover and simmer for 15 minutes
  4. Cook noodles
  5. Blend softened cream cheese, cheddar and sour cream
  6. Lightly grease 9×13 pan
  7. Layer noodles, sauce and meat, cheese mixture (repeat)
  8. Sprinkle with parmesan cheese
  9. Bake on 350* uncovered for 30 minutes, then 400* for 10 minutes.

Thanks For A Great 2014!

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Thanks for a great 2014

We wanted to take this time to thank all of you for making 2014 the most successful year in the history of Passanante’s Home Food Service! We have the best customers in the world!

With your help we were able to accomplish so much over the last 12 months:

In February we kicked off our sponsorship with the Baltimore Area Special Hockey team thanks to customers Doug and Amanda Stowell!

March was a BIG month for Passanante’s Home Food Service as we opened an office in North Carolina and began shipping our delicious food into the Tarheel state. Passanante’s was also very proud to promote a new executive when Tom Fahey accepted a role as our Vice President of Sales and Service. Congratulations Tom!

In April we launched the much awaited Passanante’s Food Fans Club.

Our first of two shipments of our delicious mac and cheese went out to the Blue Star mothers and the USO in May. The quick heat and eat products were used at BWI airport to feed a hot meal to our soldiers returning from overseas.

We observed National Breast Cancer Awareness Month in October and with the help of all of our customers, friends and family we were able to donate $2,500 to the American Cancer Society.

In mid-October the great people at Slicks Graphics outfitted our delivery trucks with awesome new graphics and towards the end of the month we launched our new and improved products section on the website!

In late November we delivered more than 300 holiday sample bags as we wrapped up our Big Holiday Promotion. As a reward for their referrals, Passanante customers were sent certificates totaling more than 225lbs in FREE filet mignon steaks!

And finally, in December Passanante’s was awarded Broich Industries “Dealer of the Year” for the second year in a row. Broich is the exclusive manufacturer of the commercial freezers sold by in-home food service companies throughout all of North America. Their award designates Passanante’s as the fastest-growing home food service company on the entire continent.

Thanks again for trusting Passanante’s with feeding you and your family. We are grateful to have such wonderful customers and it’s truly an honor to serve our community. We appreciate every single customer and staff member who made this year the best yet!

Recipe: Root Beer Pork Chops

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This recipe for root beer pork chops is the perfect meal to whip together after a long day when your brain and fried and all you want is a delicious meal and your favorite TV show. Root beer pork chops are super easy to make and save pretty well ensuring you’ve got an equally irresistible lunch the next day.  Even better news? If you’re a Passanante’s Home Food Service customer you have the peace of mind that comes with knowing the pork you’re preparing is high quality, locally raised and corn and grain fed. No unsettling secrets about where your food is coming from!

Root Beer Pork Chop Dinner Plated

Ingredients:

  • 4 Pork chops cut about 1 inch thick
  • 3 Bottles of root beer
  • 1 Cup beef stock
  • 2 Tablespoons brown sugar
  • 2 Teaspoons Worcestershire
  • ½ Teaspoon chipotle seasoning
  • ½ Teaspoon fresh cut rosemary
  • Salt & fresh ground black pepper to taste
  1. Combine pork chops and two bottles of root beer in a large tupperware container and marinate in the refrigerator for approximately 2 hour.
  2. Remove pork chops from the marinade, pat dry with a paper towel and season lightly with salt and freshly ground black pepper.
  3. Grill the pork chops for about 3 minutes on each side before removing from the heat and allowing them to rest.
  4. In a saucepan combine the remaining bottle of root beer, beef stock, brown sugar, chipotle seasoning and Worcestershire.
  5. Simmer and reduce the sauce by about 75% until it is the consistency of syrup and add the fresh cut rosemary.
  6. Plate the pork chops and top with a few large spoonsful of the sauce. Serve these delicious chops with grilled asparagus, and a loaded baked potato, or next to a flavorful rice and steamed veggie medley.