GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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For Stuffing
1/2 cup chopped yellow onion
2 cloves garlic, minced 1 tablespoon GC Farms’ extra virgin olive oil 2 cups cooked brown rice 2/3 cup dried cranberries, soaked in hot water for 10 minutes and drained 2/3 cup chopped sweet potato, steamed until just tender 1/2 cup thinly dice red delicious apple 1/2 cup walnut pieces 2 tablespoons chopped parsley 1 teaspoon dried sage Sea salt, to taste Ground pepper, to taste For Squash
3 acorn squashes
1 cup vegetable stock 2 tablespoons GC Farms’ extra virgin olive oil |
  1 - In a small pan, sauté onion and garlic in oil over medium heat until soft but not browned. Place in a large bowl and add rice, cranberries, sweet potato, apple, walnuts, parsley, and sage. Season with salt and pepper and set aside.
2 -
Preheat oven to 375°F. Slice acorn squashes in half, and scrape out seeds and strings. Place face down in large casserole or roasting pan, fill with 1/2 inch of vegetable stock, and bake for 15- 20 minutes.
3 - Remove, reserve any remaining stock, and place face side up in pan. Fill each cavity with about 1/2 to 2/3 cup stuffing. Drizzle with olive oil and any remaining stock, and cover tightly with foil. Bake until squashes are cooked and slightly soft to the touch, about 30 minutes. Remove the foil for the last 5 minutes of baking.
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                                                                                                            NOV 2013
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