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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Cooking spray
1 tablespoon extra virgin olive oil 4 small beets 1/2 Blood orange, sectioned 1/2 Cara Cara orange, sectioned 1/8 cup thinly sliced red onion 1 avocado, sliced 12 oz. boneless, skinless chicken breasts sea salt and black pepper (to taste) 1/4 cup balsamic vinegar 2 tablespoons vegetable broth 1 tablespoon honey 2 teaspoons Dijon mustard 1 clove garlic, minced 8 cups Mesclun salad mix 2 tablespoons crumbled (or cubed) goat cheese |
  1 - Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray. Set aside.
2 - Wrap the beets in aluminum foil and place them on the baking sheet. Lay the chicken breasts on the baking sheet next to the beets. Coat the chicken with cooking spray and season with the salt and black pepper. Roast the chicken and beets for 25-30 minutes or until internal temperature of the chicken is 165 degrees F. Remove the chicken breasts from the oven and set aside. Once slightly cool, thinly slice the chicken.
3 - Continue to roast the beets until tender, another 15-20 minutes. Remove the beets from the oven and set aside.
4 - Once the beets are cool, peel the skin off and cut each beet into 1/2-inch chunks.
5 - In a medium bowl, whisk together the balsamic vinegar, olive oil, vegetable broth, honey, Dijon mustard, and garlic.
6 - In a large bowl, add the salad mix, orange slices, onion, avocado and roasted beets. Pour the dressing and toss to coat.
7 - Divide the salad among 4 plates. Top each salad with 1/4 of the chicken breast slices and 1 tablespoon goat cheese.
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         FEB 2022
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