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 olive oil (divided)
1 medium onion (diced) 1 teaspoon garlic (minced, divided) 1⁄2 teaspoon crushed red pepper (to taste) 2 teaspoons fresh rosemary (finely chopped - optional) 2 cans diced tomatoes (15 ounce) 2 cans cannellini beans (15 ounce) 10 ounces fresh baby spinach leaves (washed and dried) salt and pepper 1 1⁄2 pound tilapia or swai fillets (4 fillets) patted dry and seasoned with salt and pepper fresh parsley and lemon (to garnish) |
  1 - In a very large, deep skillet with a lid or a dutch oven, heat 1 tbsp. olive oil. Add onion and garlic.
2 - Saute until onion is translucent. Be careful to not burn the garlic.
3 - Add crushed red pepper and rosemary if using. Stir.
4 - Add diced tomatoes and cannelini beans. Stir. Cover the pan, and reduce heat to simmer while cooking the fish.
5 - In a large saute pan on medium-high heat, add remaining tablespoon olive oil and the teaspoon of garlic. Give it a good stir. When garlic is sizzling, add fish fillets to the pan.
6 - After a couple of minutes, lift the edge of the fish. When the fish is nice and brown, and beginning to become opaque white on the top, carefully turn the fish using a spatula.
7 - While fish cooks on the second side, add fresh spinach to the bean and tomato mixture. Give it a good stir, and replace the lid. Allow the spinach to wilt. Check for seasoning. Stir to combine and plate immediately.
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                                 FEB 2020
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