CUSTOMER LOGIN      REGISTER
GEORGE'S RECIPE of THE MONTH.
Recipe_oct11
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
FOR MEATBALLS
1 lb lean ground beef
2 cloves garlic, very finely chopped
½ onion, minced

½ cup grated parmesan

½ cup bread crumbs

1 tsp dried oregano

1 tsp dried thyme

1 egg, lightly beaten

1 tsp salt

¼ teaspoon Black pepper

¼ cup Fresh parsley, chopped
GC Farms’ extra virgin olive oil (for frying)
FOUR SOUP
1 lb dried white beans such as Great Northern, cannellini, or navy
2 onions, coarsely chopped
2 tablespoons GC Farms’ extra virgin olive oil
5 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3 x 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
4 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped
Preparation
MAKE MEATBALLS
1 - In a large mixing bowl, prepare the meatballs by combining the ground meat and the next 10 ingredients. Set aside for a few minutes.
2 - Lightly form 2-3 tablespoons of the mixture into round meatballs. (This should yield about 15 meatballs.)
3 - Heat the olive oil over medium-high heat in a frying pan. Add the meatballs, one by one, in a single layer. When the edges of the meatballs begin to sizzle, turn several times, until nicely browned on all sides (about 2 minutes).
4 - Transfer browned meatballs to a paper towel and set aside.
MAKE SOUP
1 - Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
2 - Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, about 45 seconds. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
3 - Stir carrots into soup and simmer 5 minutes. Stir in kale, meatballs, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season with salt and pepper to taste.
ARCHIVES

Recipe_thumb_oct17
Recipe_thumb_sep17
Recipe_thumb_aug17
Recipe_thumb_july17
Recipe_thumb_jun17
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
OCT 2011
Recipe_thumb_sep11
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