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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2 boneless skinless chicken breasts
2 cups tightly packed arugula lettuce, roughly chopped 1/2 cup thinly sliced fresh red bell pepper 1/2 cup thinly sliced fresh green bell pepper 1/4 cup thinly sliced red onion 1/2 cup Kalamata olives, sliced in half 1/2 cup cherry tomatoes 2 tbsp freshly squeezed lemon juice 1 tsp dijon mustard 1 garlic clove, minced 6 tbsp GC Farms' extra-virgin olive oil, plus more for the chicken salt and freshly ground black pepper shaved Parmeggiano-Reggiano cheese |
  1 - Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly ground black pepper.
2 - Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165 degrees F. Move to a plate and cover with aluminum foil. Let rest 10 minutes before slicing.
3 - Whisk together mustard, lemon juice and garlic. Slowly whisk in olive oil. Season, if desired, with salt and freshly ground black pepper.
4 - Toss chicken with arugula, red onion, bell peppers, tomatoes, olives and dressing. Top with shaved Parmeggianno-Reggiano cheese and serve chilled.
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                                                                                                                JUL 2013
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