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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For Spaghetti Pomodoro:
1/2 lb spaghetti
1-15 oz can diced tomatoes (or 6 whole Roma tomatoes, diced) 1-8 oz can tomato sauce 1/2 medium onion, diced 1 tablespoon minced garlic 2 tablespoons fresh basil 1 (4-6 ounce) bunch of kale, stemmed and chopped salt and pepper to taste For Meatballs:
3/4 pound ground beef (higher fat content preferred)
1 egg 1/2 cup grated Parmesan 1/4 cup grated onion 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon dried parsley 1/2 teaspoon crushed red pepper |
  Preheat the oven to 400 degrees.
Combine meatball ingredients with your hands in a medium bowl. Divide into 1-2 inch balls (a cookie scoop works great). Place on a foil lined cookie sheet and bake for 13-14 minutes.
Meanwhile, heat a large saute pan over medium heat. Add a tablespoon of oil and the onions and cook until translucent. Add tomatoes, tomato sauce, garlic, and basil and a pinch of salt and pepper. Bring to a gentle boil, cover and simmer over low heat for 10 minutes.
Add the kale to the sauce and cook, stirring occasionally, until wilted, about 5 minutes.
When the meatballs are done, take them out of the oven and transfer them to the saute pan to simmer with the sauce while you cook the pasta.
Bring a medium pot of water to boil and cook pasta according to package directions. Drain and toss with the sauce.
Divide into bowls and serve hot. Top with grated Parmesan and chopped parsley.
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                                                   AUG 2018
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