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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1 butternut squash
1 (16oz) box of orzo 4 chicken bullion cubes 1 tablespoon extra virgin olive oil 2 Italian sausage links 1/4 cup butter 1 large shallot, diced 1 teaspoon sage 1 cup crumbled feta cheese Salt and pepper to taste |
  1 - Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is softened. Cool then peel away outer skin and slice into bite-sized chunks.
2 - While squash is baking, cook orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.
3 - In a large skillet with a lid, heat olive oil over medium heat. Add sausages and brown gently and slowly. Cook for 5 minutes, turning occasionally to gently brown on all sides.
4 - In another small pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.
5 - Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.
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                                    NOV 2019
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