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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4 medium zucchinis
1 teaspoon extra virgin olive oil 1/2 cup chopped onion 1 clove garlic, crushed 1 teaspoon dried oregano 2 cups shredded cooked chicken 1-28 oz can San Marzano style, chopped tomatoes in puree, divided 1/2 cup quartered kalamata olives sea salt and pepper (to taste) 1 cup crumbled feta cheese |
  1 - Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9x13 inch glass baking dish with olive oil.
2 - Cut zucchini in half lengthwise. Using a small spoon, scoop out the flesh in the center of each zucchini half, leaving about a one-quarter inch thick shell. Coarsely chop the scooped zucchini flesh and set aside.
3 - Add the zucchini halves to the boiling water and cook for 1 minute. Remove from the water and drain slightly on a paper or kitchen towel.
4 - Place a large skillet over medium heat and add the olive oil. Add the onion and cook on medium-low heat for 3 to 4 minutes, until translucent. 5 - Add chopped zucchini, garlic, and oregano and cook for another 3 to 4 minutes, until the zucchini is tender. 6 - Add the chicken, about one half of the can of tomatoes, and the kalamata olives, and cook for another few minutes until heated through. Season to taste with salt and pepper.
7 - Pour the remaining half a can of tomatoes into the bottom of the prepared baking dish, and place the zucchini halves in the pan on top of the tomatoes. 8 - Divide chicken mixture between zucchini halves and sprinkle feta cheese evenly over the top. 9 - Cover with foil and bake 20 minutes, then remove the foil and bake uncovered another 10-15 minutes until cheese is slightly golden and zucchini is cooked through. |
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                                       AUG 2019
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