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 large eggplant (about 1.5 pounds)
1 teaspoon sea salt 4 tablespoons olive oil 1/4 pound ground lamb grated zest and juice of 1 lemon 2 tablespoons capers, rinsed 12 pitted green olives 1 small garlic clove, chopped 2 tablespoons chopped flat leaf parsley salt and freshly ground pepper to taste |
  1 - Cut the eggplant into 1-inch cubes. Place the cubes in a colander and sprinkle with the salt. Set aside for 30 minutes, then rinse thoroughly under cold running water. Pat dry with paper towels.
2 - Heat the olive oil in a large frying pan. Cook the eggplant cubes and ground lamb over medium heat for about 10 minutes, tossing regularly until the eggplant is golden and softened. Drain on paper towels and season with a little sea salt.
3 - Place the lamb and eggplant in a large serving bowl and toss with the lemon zest and juice, capers, olives, garlic and chopped parsley.
4 - Season with salt and pepper and serve at room temperature.
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                                     OCT 2019
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