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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GRILLED CHICKEN BREASTS
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar 1/2 cup fresh basil leaves, plus a few for garnishing 1 tablespoon GC Farms' basil canola oil 1 tablespoon GC Farms' extra virgin olive oil salt to taste freshly ground black pepper 12 sun-dried tomatoes (soaked in warm water 30 min.) 1 tablespoon pine nuts 1 clove garlic 1 tablespoon freshly grated Parmesan nonstick cooking spray pinch of sugar (optional) 3 tablespoons low sodium chicken broth ROASTED SUMMER VEGETABLES
1 red bell pepper, sliced
1 yellow bell pepper, sliced 2 red onions, peeled and cut into wedges 2 summer squashes, cut into chunks 2 zucchini, cut into chunks 4 cloves garlic, peeled and sliced 1 tablespoon GC Farms' Extra Virgin Olive Oil 1 teaspoon oregano 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoon chopped fresh parsley 1/2 cup kalamata olives (optional) 1 tablespoon balsamic vinegar |
  GRILLED CHICKEN BREASTS
1 - In a large resealable bag, combine the balsamic vinegar, 1/4 cup of the basil leaves, 1 tablespoon of olive oil, salt and pepper. Add the chicken breasts, seal the bag and turn it over a few times until the chicken is evenly coated. (This can be prepared a day in advance and stored in the refrigerator.)
2 - For the sun-dried tomato pesto, combine the sun-dried tomatoes, pine nuts, garlic and the remaining 1/4 cup basil leaves in a food processor. Process until the mixture is finely ground. Add the Parmesan cheese, the basil canola oil, sugar, chicken broth and pepper and process for a few more seconds to combine. (This can be prepared in advance and stored in the refrigerator.)
3 - Preheat the oven to medium-high.
4 - Grill the chicken on each side until the it is cooked through, about 6 minutes per side.
5 - Serve each chicken breast with a dollop of the sun-dried tomato pesto and garnish with basil leaves.
ROASTED SUMMER VEGETABLES
1 - In a bowl, combine all vegetables, garlic, olive oil, oregano, salt and pepper. Toss well.
2 - Spread mixture on a baking sheet or metal roasting pan and roast for 20 minutes at 425 degrees, stirring often.
3 - Transfer to a serving dish and add parsley, kalamata olives and vinegar. Toss gently.
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ARCHIVES
                                                                                                                                                    JUL 2010
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