Frank Beurskens

Co-founder and Chief Executive Officer

As CEO, Frank oversees all aspects of ShoptoCook™. His energies are devoted to "thinking outside the box" and being the creative driving force behind the company. Through his leadership, ShoptoCook™ is constantly growing and expanding.

His 30 years of work experience originated in the supply side of the food industry. He founded a commodity trading firm and then worked internationally as a consultant. His understanding of technology as it applies to commerce, risk management, and communication has found expression in ShoptoCook™'s applications.

He obtained his Bachelors of Science in Management from Southern Illinois University.

Favorite Recipe

Mediterranean Lamb Cutlets

Courtesy of Zespri Kiwi
Servings: 4
Prep Time: 15 Min.
Cook Time: 6 Min.
Marinate Time: 2 Hr.

What You Need:

For Lamb & Marinade;

1 kiwifruit
1/2 c. sour cream
1 clove garlic, crushed
12 lamb rib chops (cutlets)

For Kiwifruit Salsa;

3 kiwifruit
1 c. peaches, chopped
1/2 c. papaya, small, peeled, seeded and chopped
1 Tbsp. lime juice
1 tsp. Angostura bitters (or Worcestershire sauce)
2 Tbsp. fresh cilantro, chopped

What To Do:

For the marinade, slice the kiwifruit into halves and scoop the fruit out into a food processor or blender. Add sour cream and garlic, and pureé until just blended. Take care not to crush the kiwifruit seeds, as this can make your marinade bitter.
Place the lamb chops into a large bowl, and top with the marinade. Stir until the meat is coated. Refrigerate 2 hours.
For the salsa, slice the kiwifruit into halves and spoon chunks out onto a cutting board; dice. Place all salsa ingredients into a medium bowl and stir until blended. Set aside.
Preheat grill to medium-high heat. Brush excess marinade from the lamb chops. Grill lamb 2 to 3 minutes per side until just cooked. Serve with the kiwifruit salsa.