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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2 tablespoons extra virgin olive oil
2 stalks celery, finely chopped 2 leeks (white and light green parts only), finely chopped 1 onion, finely chopped Sea salt Pepper 12 oz. red potatoes, cut into 1/2-inch pieces 8 sprigs fresh thyme 1 lb. asparagus, trimmed and cut into 1-inch pieces 6 oz. sugar snap peas, halved 1 15-oz can white beans, rinsed 3/4 cup uncooked fusilli pasta Chopped dill and crusty bread, for serving |
  1 - Heat oil in a Dutch oven on medium. Add celery, leeks, onion, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until tender, 5 to 7 minutes.
2 - Add potatoes, thyme, 1/4 teaspoon each salt and pepper,
and 6 cups water and bring to a boil, then simmer 8 minutes. 3 - Add asparagus and fusilli and simmer 3 minutes more.
4 - Add sugar snap peas and beans and simmer until fusilli is al dente, about 5 minutes more. Discard thyme sprigs. Sprinkle soup with dill and serve with bread, if desired.
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ARCHIVES
                                MAR 2020
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