CUSTOMER LOGIN      REGISTER
GEORGE'S RECIPE of THE MONTH.
Sep11
George_jr
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.
Ingredients
BELL PEPPERS & ARTICHOKES
2 red bell peppers
6 oz. artichoke hearts (marinade reserved)
¼ cup GC Farms’ basil infused olive oil
½ cup scallions, chopped
6 tablespoons fresh parsley, minced
2 tablespoons garlic, minced
1 tablespoon dried oregano
juice of 1 lemon
salt to taste
black pepper to taste
PESTO
4 cups fresh arugula (about 6 oz.)

½ cup fresh grated Pecorino Romano cheese
¼ cup pine nuts, toasted

1 Garlic clove

½ a lemon, juiced

1/3 cup GC Farms’ extra virgin olive oil

½ teaspoon sea salt
1/8 teaspoon fresh ground pepper
GEMELLI PASTA
1 lb. Italian gemelli
6 quarts boiling water
1 tablespoon sea salt
Preparation
ROAST BELL PEPPERS & ARTICHOKES
1 - Preheat oven to 450ºF. Place peppers on baking sheet and roast until skins are black and peppers are soft (about 30 minutes).
2 - Let cool slightly and peel off skin. Cut peppers in half, discarding stems and seeds, and then slice thinly. Transfer to large glass serving bowl.
3 - Combine reserved artichoke marinade in measuring cup with basil infused olive oil. Pour over peppers. Add all remaining ingredients and toss well. Set aside.
MAKE PESTO
1 - Blend 1-2 minutes in food processor until smooth and creamy. Cover and refrigerate until ready to use.
COOK GEMELLI
1- Add 1 lb. of gemelli to 6 quarts boiling water with sea salt. Cook for 10 minutes.
2 – Check gemelli to see if it is ready by removing 1 piece and cutting it in half. If it has a white ring in the center, it’s not done. Continue checking regularly to ensure it is not over-cooked.
TO SERVE
1 – When gemelli is ready, strain all excess water, add to a serving bowl and mix with pesto and roasted peppers and artichokes. Serve immediately.
ARCHIVES

Recipe_thumb_may17
Recipe_thumb_apr17
Recipe_thumb_mar17
Recipe_thumb_jan17
Recipe_thumb_jan17
Recipe_thumb_dec16
Recipe_thumb_nov16
Recipe_thumb_oct16
Recipe_thumb_aug16
Recipe_thumb_aug16
Recipe_thumb_jul16
Recipe_thumb_jun16
Recipe_thumb_may16
Recipe_thumb_apr16
Recipe_thumb_mar16
Recipe_thumb_feb16
Recipe_thumb_jan16
Recipe_thumb_dec15
Recipe_thumb_nov15
Recipe_thumb_oct15
Recipe_thumb_sep15
Recipe_thumb_aug15
Recipe_thumb_jul15
Recipe_thumb_jun15
Recipe_thumb_may15
Recipe_thumb_apr15
Recipe_thumb_mar15
Recipe_thumb_feb15
Recipe_thumb_jan15
Recipe_thumb_dec14
Recipe_thumb_nov14
Recipe_thumb_oct14
Recipe_thumb_sep14
Recipe_thumb_aug14
Recipe_thumb_jul14
Recipe_thumb_jun14
Recipe_thumb_may14
Recipe_thumb_apr14
Recipe_thumb_mar14
Recipe_thumb_feb14
Recipe_thumb_jan14
Recipe_thumb_dec13
Recipe_thumb_nov13
Recipe_thumb_oct13
Recipe_thumb_sep13
Recipe_thumg_aug13
Recipe_thumb_july13
Recipe_thumb_june13
Recipe_thumb_may13
Recipe_thumb_apr13
Recipe_thumb_mar13
Recipe_thumb_feb13
Recipe_thumb_jan13
Recipe_thumb_dec12
Recipe_thumb_nov12
Recipe_thumb_oct12
Recipe_thumb_sep12
Recipe_thumb_aug_12
Recipe_thumb_jul12
Recipe_thumb_jun12
May12_recipe_thumb
Recipe_thumb_apr12
Recipe_thumb_mar12
Recipe_thumb_feb12
Recipe_thumb_jan12
Recipe_thumb_dec11
Recipe_thumb_nov11
Recipe_thumb_oct11
SEP 2011
Recipe_thumb_aug11
Recipe_jul11_thumb
Recipe_thumb_jun11
Recipe_thumb_may11
Apr11_thumb
Recipe_thumb_mar11
Feb11_thumb
Jan11_thumb
Recipe_thumb_dec10
Recipe_nov10_thumb
Oct10_thumb
Sep10_thumb
Ahi_kebab
Jul10_grilled_chicken_thumb
Seafood_paella_thumb
May_thumbnail
Marinated_strawberries
Mar_10_recipe_thumb
Feb_10_recipe_thumbnail
Turkey_meatloaf_jan_10
Ravioli_dec_09
Nov_09_recipe_thumb_copy
Moussaka_oct_09
Cioppino_sep_09
Penne_aug_09
Salmon_jul_09