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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1 tablespoon extra virgin olive oil
1 medium onion, coarsely chopped 2 teaspoons finely chopped garlic 2 teaspoons chopped fresh rosemary 1 medium carrot, cut into 2-inch strips 2 pounds beef boneless chuck, cut into 1-inch pieces 2 cans diced tomatoes 1/2 cup red wine 1+1/2 cups frozen peas 9 ounces cheese-filled ravioli |
  1 - Heat oil in a 5-quart Dutch oven over medium-high heat. Cook onion, garlic, rosemary and carrot in oil 5 minutes until onions are softened.
2 - Stir in beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
3 - Stir in tomatoes and wine. Heat to boiling; reduce heat to medium-low. Cover and cook 45 to 50 minutes, stirring occasionally, until beef is tender.
4 - Stir in frozen peas and ravioli. Increase heat to medium-high. Cook 8-10 minutes, stirring occasionally, until ravioli are tender.
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                                             FEB 2019
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