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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Dressing:
2 tablespoons GC Farms' extra virgin olive oil
2 tablespoons red wine vinegar 1 tablespoon lemon juice salt and freshly ground black pepper (to taste) Grilled Vegetables:
1 eggplant, sliced into 3/4-inch rounds
4 medium portobello mushroom caps 2 red bell peppers, sliced into large pieces 1-2 tablespoons olive oil (for brushing mushrooms, peppers & eggplant) salt and freshly ground black pepper 1/4 cup fresh basil, chopped 8-10 ounces fresh mozzarella cheese, cut into 1/4-inch thick rounds Wilted Spinach:
1 tablespoon GC Farms' roasted garlic olive oil
2 cloves garlic, minced 1/2 pound fresh spinach, stems removed 1/2 teaspoon ground or freshly grated nutmeg salt and freshly ground black pepper (to taste) |
  1. Whisk all dressing ingredients in a small bowl; set aside.
2. Preheat grill to medium high.
3. Brush eggplant, portobello caps and bell pepper slices with olive oil, and sprinkle generously with salt and pepper. Place on a hot grill that has been lightly oiled. Grill vegetables for 5-7 minutes per side, or until tender and lightly charred.
4. Wilt spinach by heating a skillet over medium heat. Add oil and garlic. Saute for 2 minutes. Add spinach to the pan in batches. Turn leaves until they wilt. Repeat process until all spinach in incorporated. Season the wilted spinach with salt and pepper and nutmeg.
5. To assemble individual stacks, start by placing the portobello caps on four separate plates. Next, add the following to each plate: wilted spinach, an eggplant slice, grilled pepper, and mozzarella. Repeat stacking order one more time. Drizzle with dressing, and serve immediately. Garnish with fresh basil.
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                                                                                                              SEP 2013
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