Close out your post-Peep Easter extravaganza with this delicious dinner delight. Herby, gamey and utterly savory, this recipe for roasted herb crusted lamb rack is the perfect entree for a big family gathering or an intimate meal for two.
Roasted Herb Crusted Lamb
- 1 rack of lamb with plenty of fat, frenched
- 1/4 cup white bread crumbs
- 1/4 cup grated parmesan cheese
- 1 bunch parsley, finely chopped
- 1 bunch thyme, finely chopped
- 1/2 bunch peppermint, finely chopped
- 1/2 bunch savory
- 2 springs rosemary – 1 spring finely chopped
- 3 shallots, finely chopped
- 4 tbsp. butter
- 1 egg
- 1 cup green beans
- 2 cups potato, pre-cooked and sliced
- 2 tbsp. coarse dijon mustard
- 1 small zucchini, sliced
- 1 leek stem, diagonally sliced
- 2 tbsp. vegetable oil
- 1 cup frozen peas
- Heat oven to 300°F
- Cut the ends of the ribs off cleanly and season with ground black pepper.
- Mix together the breadcrumbs, parmesan, herbs, shallots, half the butter and the egg.
- Blanche the beans and the savory in boiling salt water for 5-7 minutes.
- Drain and quench in ice cold water.
- Fry the meat in hot oil on a roasting tin, season with salt and roast for 30-35 minutes in oven.
- Season the potatoes with salt and ground black pepper and fry in 2 tbsp hot oil with the remaining rosemary sprig for around 10 minutes until golden brown.
- Remove the meat from the oven, brush with mustard and spread the herb mixture on top.
- Roast for a further 5 minutes at 425°F.
- Then cover with tin foil and leave to rest.
- Fry zucchini and leek in the remaining butter, add the peas and beans and season with salt and ground black pepper.
- Serve the meat, vegetables and potatoes on a preheated platter.
Already?! How is that even possible? It was just New Years Eve and here we are planning for Valentine’s Day… and not to freak you out, but pressure’s on – they’re probably going to be posting pics of their dinner all over Facebook 🙂
No worries, we’ve scoured cookbooks and blogs to bring you some really solid options for your dinner menu. There’s something here for everyone so poke around and pick your poison!
BEEF – Caprese Steak
Prepare to go capr-azy over Caprese Steak courtesy of Delish. After all, at the end of the day it’s a juicy filet topped with a thick slice of cheese. If that doesn’t scream love we don’t know what does!
CHICKEN – Maple Roasted Chicken Quarters
If you’re looking for something sweet yet savory this recipe may be just the ticket. Pure maple syrup helps to almost caramelize the chicken skin and the veggies nestled underneath are anything but ordinary. This gem courtesy of Chocolate Moosey is one of those meals you just don’t forget. Like, ever.
PORK – Brown Butter Pork Chops with Apples & Onions
Yep. You read that right. Apples and Onions. May sound a little off, but these chops are spot ON. The only stipulation to this recipe from The Lucky Penny is that you really need a cast iron skillet to execute this one to it’s fullest potential. Don’t get hung up on the onion/apple combo we promise it’s better than it sounds!!!
LAMB – Lamb Chops with Mint Gremolata
This next one from Country Living sounds super fancy (see: pain in the butt), but we promise it isn’t! In fact, this Italian favorite requires just 5 ingredients. Pair it with some grilled veggies drizzled with Balsamic and voila – a delicious and ultra fancy-sounding Valentine’s Day dinner for two!
SEAFOOD – Spicy Lobster Pasta
Have a hankering for a little seafood with your sweetheart? Spice up your Valentine’s night with this surprisingly simple show stopper courtesy of Epicurious. This one’s a favorite for those who like it hot!
So… which one will you pick?! Post pictures of your Valentine’s dinner creations on our Facebook page – we’d love to try out some of your favorite recipes too!
Happy New Year!!!
We hope you enjoyed the holiday season surrounded by great food and all of the people you love. We have a lot to be thankful for as we look back on 2016 and we owe it all to our incredible customers – so thank you!
In celebration of our 100 year anniversary we really went All Out, All Year Long. From the 100 Days of Food campaign benefiting Feeding America, to our expansion to Chicago, Illinois, then back to Bristol for the first annual Battle of the Burgers, October with it’s record breaking donation for the American Cancer Society, and finally, the introduction of a number of delicious new favorites including Illg’s sausages. What A Year! Thanks to each of you for being a part of the best year in our company’s history and for your continued support as we move into 2017.
Now onto the tasty stuff…
All this cold weather has craving warm and hearty foods and what’s more comforting than a few Italian classics?!
Need we say more? This recipe couldn’t be easier and the wilted spinach is absolutely to die for. So rich and delicious, make plenty for leftovers!
- 2 Tbsp. olive oil
- 1 onion, chopped
- 4 or 5 garlic cloves, crushed
- 5 or 6 Italian sausages (hot, mild or sweet)
- 1 tsp. oregano
- 1 tsp. rosemary
- 1/2 tsp. basil
- 2 cans stewed tomatoes
- 6 cups chicken broth
- 1 bag (about 12oz,) of fresh spinach, chopped
- 1 package fresh or frozen tortellini
- Parmesan cheese, to taste
- Salt and pepper, to taste
- Brown onion, garlic and sausage in olive oil. Drain well.
- Add oregano, rosemary, basil, tomatoes and chicken broth. Simmer for up to 1 hour.
- Just before you serve, turn off heat and add tortellini and spinach. Cover for 8-10 minutes.
- Garnish with Parmesan cheese and season with salt and pepper.
Egg Noodle Lasagna
If your pants are still a little tight from the holidays, this recipe for egg noodle lasagna is the perfect pick for you. Not nearly as heavy as traditional lasagna, but just as satisfying.
- 1 1/2 ground beef
- 1 clove garlic, diced
- 1 tsp sugar
- 2 15oz. cans tomato sauce
- 1 tsp salt, 1/2 tsp pepper
- 8oz. package small or medium egg noodles (about 4 cups)
- 1/2 cup white onion, diced
- 1 8oz. 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
- Brown onions, meat and garlic. Drain off fat.
- Add tomato sauce, super, salt, pepper and spices.
- Cover and simmer for 15 minutes
- Cook noodles
- Blend softened cream cheese, cheddar cheese and sour cream.
- Lightly grease 9×13 pan.
- Layer noodles, meat mixture and cheese mixture. Repeat.
- Sprinkle with Parmesan cheese
- Bake at 350 uncovered for 30 minutes. Then at 400 for 10 minutes.
- Serve with hot crusty bread.
Thanks again and we look forward to another fantastic year!
Picking a menu for a large holiday gathering can seem like a daunting task. Something for the kids, something for the picky eaters and something for everyone else – it’s a lot to think about!
Our advice? Stick with what you know. A big group gathering may not the best time to try out a brand new recipe. Not to mention, nothing brings back great memories quite like a old family favorite. Whether it’s a classic green bean casserole or your great great grandma’s curried apple squash soup – flavors are a powerful vehicle to transport you and your family back to a simpler time.
This holiday season we hope you’re able to unplug from all the distractions of 2016 and connect with what really matters – your family. Happy eating!
5 Tips For A Low-Stress Holiday Dinner
Assemble salads in advance.
- Go for a salad that uses heartier ingredients that won’t wilt or get soggy too easily like escarole, frisee, cucumbers and tomatoes.
Cut up your veggies to save time.
- Whether a dish requires boiling or roasting, the smaller the vegetables are cut, the less time it will take for each piece to cook though.
Skip the goose and ditch the roast.
- Fire up the grill and opt for a juicy steak instead! With way less prep, mess and fuss than some of the other options, steak is a delicious alternative that your family is sure to enjoy.
Share the responsibility.
- Have teens or young adults home for the holidays? Encourage them to get involved in the kitchen. Maybe this year’s a good year to pass the torch on a few recipes!
- Clean while you cook.
- Don’t let a messy kitchen keep you away from all the fun and festivities. Keep the counters tidy and load the dish washer as you go – you’ll thank yourself later.
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Wishing you a safe and happy holiday season!
As we change seasons it’s time to change up your menus. Put away those summer salads and cozy up to watch the leaves fall with these hearty and satisfying treats.
Double Good Stew
Nothing says Fall like a hearty stew dinner. Enjoy Double Good Stew with warm cornbread covered in honey and a glass of your favorite red.
- 1 large onion, chopped
- 1 large green pepper, chopped
- 1 cup celery, chopped
- 1/4 lb. butter
- 1 1/2lbs. frozen mixed veggies
- 3/4 lb. frozen yellow corn
- 2 cups cubes beef
- 1 can tomato soup
- 1 tsp. Worcestershire
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- Use 1/2 the butter to saute the cubed beef until well browned. Place in stew pot and add 1 pint of water. Start cooking over medium heat.
- Use remainder of butter to saute onion, green pepper and celery until tender and onions are clear. Add to meat and cook over low heat for 1 hour.
- Add remaining ingredients and cook another 30 minutes. Add only enough water to keep good boiling action.
Easy Peanut Brittle
If you’ve got a microwave you can handle this next recipe for Easy Peanut Brittle. This is a great treat to have on-hand during the holiday season for the occasional rogue sweet tooth.
- 1 cup sugar
- 1/2 cup white corn syrup
- 1 cup raw peanuts
- 1/8 tsp. salt
- 1 tsp. butter
- 1 tsp. vanilla
- 1 tsp. baking soda
- Mix together sugar, white corn syrup, peanuts and salt. Microwave on high 4 minutes.
- Remove, stir and microwave 4 minutes more then add 1 tsp. butter, 1 tsp. vanilla and microwave again for 1.5 minutes.
- Remove, stir in 1 tsp. baking soda and immediately pour on cookie sheet to cool.
Breast Cancer Awareness Month
Wow. What an incredible month October was! Thanks to all of your support we gained more than 500 new Facebook and Instagram followers and delivered more than 1,100 PINK Free Food Samples!
We’re so grateful for everyone’s participation in making this year our largest donation to the American Cancer Society
yet at a rock solid $6,125!
2016 Donation: $6,125
2015 Donation: $5,550
2014 Donation: $2,500
2013 Donation: $1,228