February 08, 2017 by Melanie Aleman

Ingredient Spotlight: Paprika

Paprika is also packed with antioxidants and nutrients that have several health benefits. Even small amounts of paprika can provide you with a healthy dose of vitamins A, E, B-6, iron and capsaicin. Just one teaspoon has 37 percent of the daily recommended intake of vitamin A! These vitamins are crucial in preventing cellular damage and keeping your body functioning as it should. Capsaicin is the active ingredient in chili peppers that cause them to be spicy, and it has been shown to relax blood vessels and lower blood pressure. Capsaicin also has antibacterial and anti-inflammatory properties which makes it an ingredient often included in topical creams used for pain relief.

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November 10, 2016 by Katie Kriner

Nuts for Butternut!

Squash, squash everywhere! It’s that time of year when you’d be hard-pressed not to see those oblong beauties overflowing in farmer’s market booths and piling high in grocery store produce bins. Butternut squash, in particular, is one of the sweeter, more versatile varieties, and its culinary uses seem as endless as their storage life (which is up to six months if stored in the right conditions, by the way!). Lucky for us, this squash can be prepared in a plethora of ways for breakfast, lunch, and dinner- snacks and desserts, too! Here’s some culinary inspiration for the next time a butternut mountain accumulates on your kitchen counter.

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October 31, 2016 by Katie Kriner

The Benefits of Brining

Our Turkey & Pan Gravy kit provides everything you need for a splendid star to your Thanksgiving dinner, including the brine! This whole turkey is from Organic Prairie, an independent cooperative of organic family farms committed to providing wholesome, humanely-raised organic meat to the family dinner table. Coupled with Beautiful Briny Sea's Bird Bath turkey brine, this special bird is ready to brine and roast (or forego the brine and simply roast with Bird Bath seasoning!) and fill your home with the familiar heartwarming aroma of a holiday supper.

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October 12, 2016 by Katie Kriner

Four Ways to Up Your Turkey Burger Game!

Utter the phrase “juicy turkey burgers” to a crowd of hungry meat-eaters and you’ll no doubt be met with marked sneers and exaggerated eye-rolling. Turkey burgers get a bad rap in comparison to their hearty beef brethren, but why? With the right preparation, turkey burgers embody steamy patties of drool-worthy deliciousness; enough to convert any beef devotee into a turkey burger fan. Read on for some handy tips that’ll turn your plain ground turkey into mouth-watering burger perfection!

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October 03, 2016 by Katie Kriner

Spice Up Your Salsa Routine!

With the world’s extraordinary spectrum of fruits and vegetables and splendid array of spices and herbs, the flavor possibilities are endless and life’s too short to eat the same old salsa every time the craving for a zesty dip hits. Not that there’s anything wrong with the classic bowl of pico de gallo, but if that standard mix of tomatoes, onion, lime juice and cilantro leaves you and your tortilla chips wanting more, it’s time to shake it up! Here’s 4 ways to wake up your tired salsa routine:

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September 28, 2016 by Beer Girl

Beer Pairings for the Week of September 26th, 2016

In 1907, Belgium had as many breweries as the United States in 2012. Seriously, over 3,000 breweries in a country roughly twice the size of Maryland. Whenever someone says we’re getting over-saturated with breweries, we think of that fact. For this dish of sweet, cream, spice, and acid we are going to pair a Belgian golden ale that will help the sweet potatoes shine and not overshadow the other flavors.

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September 20, 2016 by Katie Kriner

Navigating the Tofu Aisle

The gelatinous block of white curd pressed from coagulated soymilk is emblematic among vegetarian foodies, and despite facing stark opposition tofu has accelerated in popularity as a versatile meatless protein option. A closer look at the tofu section of the grocery store reveals that that not all of those white soy blocks are alike; the plastic wrappers describe their contents with words like silken, firm, and extra-firm, leaving many tofu-rookies scratching their heads. But hang in there! Here’s some clarification for future tofu endeavors:

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September 07, 2016 by Beer Girl

Beer Pairings for the Week of September 5th, 2016

Barbecue and beer is a match made in heaven, even in a dry southern county. For the sweeter styles of barbecue, we tend to avoid India Pale Ale because of the contrast between sweet and bitter can be a little jarring. IPAs with fruitier southern hemisphere hops are the exception to that rule. For this Alabama White Sauce barbecue, we suggest a tropical hopped IPA that will bring some mango and papaya flavors to temper the contrast between sweet and bitter. Suggestion: Boulevard The Calling, Kansas City, Missour Georgia Local Recommendation: Monday Night Slap Fight, Atlanta, Georgia

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August 29, 2016 by Katie Kriner

What’s the Difference Between a Sear and Sauté, Anyway?

Flipping through the pages of your faithful cookbooks, observing the brilliant array of evocative edibles alongside their charming plates and place settings, you notice the embellished titles of the recipes: Pan-Seared Lambchops in a Pomegranate Balsamic Reduction, Sauteed Scallops over Buttery Angel Hair Pasta, Blackened Shrimp Tacos with Roasted Garlic and Tomato Salsa…. Do these words even mean anything? Is there really a difference between pan-frying and pan-searing? Why yes, there is! No need to pull out the culinary dictionary; your vocabulary lesson lies right here in this article!

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August 22, 2016 by Katie Kriner

A Second Life for Food Scraps

After a cheerful morning spent among the vibrant vendors lush with the colorful spectrum of their seasonal fruit and vegetable offerings, and then a few hours chopping, peeling, and preparing those selections into toothsome homemade meals, you’re left pleasantly without hunger and contented….almost. There’s a small mountain of vegetal scraps on your counter and your compost bin has been overflowing for weeks; what’s a responsible food consumer and alleged keeper of a clean kitchen to do? Before you start online shopping for another compost bin, tackle that pile of scraps by giving them a brand new purpose!

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August 15, 2016 by Katie Kriner

Time to Give It a Rest on Garlic

Garlic’s iconic robust flavor comes from organosulfur compounds- the most famous of which being allicin. This small, volatile compound forms when another compound, alliin, and the alliinase enzyme merge upon the rupture of garlic (think: slicing, crushing, mincing, or biting the clove). Finer cuts mean more release of the allicin compound, which means more potent garlic flavor. The formation of allicin takes time, so it’s good to wait about five to ten minutes after crushing to cook or eat garlic to get the strongest and most complex taste. Garlic’s taste will slowly mellow within a day of being cut; allicin is only stable for a few hours before it degrades into smaller sulfur compounds.

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August 09, 2016 by Beer Girl

Beer Pairings for the Week of August 8th, 2016

We’ve said it before: wheat beers are underappreciated for their ability to convey flavors. Hefeweizen or wit, the wheat beer can be as complicated as the brewer's imagination. Recently, brewers have started realizing that wheat beer should be embraced and celebrated; hopefully the hop heads amongst us will realize every beer does not have to be bitter to be good. To help the hop lovers make that tradition, we suggest a hoppy wheat beer to complement the bitter arugula while not overshadowing the other flavors.

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August 01, 2016 by Beer Girl

Beer Pairings for the Week of August 1st, 2016

The eternal debate- is it a farmhouse or is it a saison? According to the beer judge guide, there’s technically no difference, we just tend to call saisons a farmhouse style in the United States. The real dirty secret is that saisons aren’t actually French, but were originally brewed in Wallonia, a French-speaking Belgian province. For this dish of big flavors, a spicy saison with some hop will be the perfect complement to this spicy shrimp dish.

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July 25, 2016 by Beer Girl

Beer Pairings for the Week of July 25th, 2016

Did you know that certain beers can only be brewed in specific locations? Kölsch can technically be brewed only in the area around Cologne, Germany. The area is considered a Protected Geographic Indication by the European Union. Luckily, American brewers ignore that stipulation to produce some really wonderful kölsch-style beers. A kölsch is a very mild, crisp, pale ale that tastes exactly how you expect a beer to taste. For this dish, a kölsch will provide the perfect backdrop for the squash, chile, and lime to shine.

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July 18, 2016 by Beer Girl

Beer Pairings for the Week of July 18th, 2016

Tart flavors in beer aren’t new; however, adding tart fruit to beers that aren’t soured is somewhat novel. Belgians sours and Berliner Weiss have used tartness in their flavor profiles through the use of wild yeasts or bacteria. Recently, brewers have been experimenting with prickly pear cactus to add the tart dimension. In the spirit of complementing this Mexican-inspired dish, we are going to suggest a prickly pear flavored beer to complement the tart tomatillo.

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July 11, 2016 by Beer Girl

Beer Pairings for the Week of July 11th, 2016

Belgian beers require more study with modern styles mixing with newer styles, named to confuse the new beer enthusiast. Heck, that even extends to making you think all beer in Belgium is brewed by monks. Truthfully, when we think of a monk most imagine Friar Tuck from the Daffy Duck interpretation of Robin Hood don’t we? For this dish, let’s go with a malty Belgian Dubbel that will complement the buttery flavors with a deep sweetness.

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July 01, 2016 by Emily Clausen

Supplier Spotlight: Once Again Nut Butter

Founders Jeremy Thaler and Constance Potter started Once Again Nut Butter in 1976 from a New York bakery. Jeremy and Constance met establishing a co-op in Wisconson. From the beginning of their partnership, they have both focused their careers on the importance of organic and healthful foods and sustainable and responsible practices. Their bakery had barrel roaster for granola, but once they started using the roaster to create peanut butter, there was no going back. In 1981, they converted a New York silk factory into their production warehouse, and have been churning out delicious butters ever since.

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June 27, 2016 by Beer Girl

Beer Pairings for the Week of June 27th, 2016

In the era of the citrus India Pale Ale, most people think the flavors in beer come from adjuncts like fruit juice. While true, some of the time it is amazing the flavors that good old barley, hops, and yeast can add all on their lonesome. Want coffee and chocolate? Add the right malts, boil them the right length of time, and those flavors will show up all on their own. For this dish, an IPA with a strong coffee flavor, and a little chocolate will be the perfect wing complement.

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June 20, 2016 by Beer Girl

Beer Pairings for the Week of June 20th, 2016

One of the golden rules for pairing food with beer is like complements like. Why? Simply put, a flavor in a meal will shine more when paired with a like flavor in a beer. In this case, we pair the cucumber component of the salad with a beer containing a cucumber element. A lighter-flavored beer style with cucumber would be perfect; luckily we know of an awesome cucumber farmhouse ale that will let the cucumber shine.

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May 25, 2016 by Emily Clausen

Peppery Piperade

Piperade [pee-pay-RAHD] sauce is a pepper-based red sauce from the Basque region of Spain and the Midi Pyrenees in Southern France. Unsurprisingly, “piper” comes from the Latin word for ground pepper- the sauce is built with blended red bell peppers and ground pimentón (Spanish for paprika) for flavor, color, and heat. In Spain, piperade is usually served with a thick slice of jamón (ham), though the sauce is an excellent accompaniment to any pork as the spicy peppers play off the sweetness of the meat. At PeachDish, Chef Landon Thompson's recipe pairs this sauce with pork meatballs.

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May 23, 2016 by Beer Girl

Beer Pairings for the Week of May 23rd, 2016

Ginger beer has enjoyed a lot of popularity over the past few years namely for being one of the chief ingredients of a Moscow Mule. However, ginger beer was popular long before the current drink craze. When the ships that carried the beer to India returned, they often brought ginger. What do you do with an excess of ginger? Well, you brew it into a refreshing beverage. A spicy ginger beer will help calm the fiery Scotch bonnet peppers and spicy curry flavors in this Caribbean-themed dish.

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May 18, 2016 by Hadi Irvani

How-To Guide: Salad Dressing Primer

In our Roasted Beet, Apple & Arugula Salad with Creamy Dill Dressing we provide the recipe to make your own mayonnaise-based salad dressing, and in our Chicken Breast, Snow Pea & Walnut, we supply you with tips on making a vinaigrette. Should you desire to create your own dressing variation, however, we have you covered! Below are basic ingredients for some of the most common salad dressings. Many begin with the Basic Vinaigrette recipe and add on additional flavor and texture components.

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May 17, 2016 by Beer Girl

Beer Pairings for the Week of May 16th, 2016

It should not take a scholar to realize Saison is a seasonal beer, it literally means season in French. Brewed in the winter with leftovers from the harvest, Saisons were consumed over the summer months. Brewing in winter alleviated the hardest part of making beer which is the cooling of the hot wort - which was incredibly hard in pre­industrial rural Wallonia. The delicate salmon will pair nicely with a fruity Saison that has a little spice.

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May 10, 2016 by Beer Girl

Beer Pairings for the Week of May 9th, 2016

Did you know there are two ways to make gluten free beer? The first method involves brewing the beer using malts not containing gluten. The second method involves using an enzyme which clumps gluten together making it easy to filter out. Beers brewed with malts not containing gluten are clearly gluten free. Beer brewed with the enzyme receives the designation gluten reduced. For this dish, we suggest a gluten free lager which clears the palate and lets the “bolognese” shine.

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May 03, 2016 by Beer Girl

Beer Pairings for the Week of May 2nd, 2016

Reinheitsgebot aka the German Beer Purity Law limited beer to four ingredients: water, barley, hops, and yeast. Why such a restrictive law? To ensure there would be enough rye and wheat for bakers to make affordable bread by eliminating competition for those ingredients. Wait wheat? Reinheitsgebot does allow for some exceptions based on local tradition like Hefeweizen. Unfortunately, this led to the extinction of some lesser known fruit styles of beer produced throughout Germany. While the purity law did force brewers to develop new ways to extract flavor from barley, there is no doubt this limited the palate of Germany. Luckily in the good old U. S. of A. our freedom extends to adding fruit and spice to our beer. For this week, we will be celebrating beers with added fruit and spice for the rotating dishes.

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May 03, 2016 by Hadi Irvani

Ingredient Spotlight: Salmon

We love to feature salmon in our fish-centric dishes. Not only does its flavor and versatility shine in a host of different menus, but it also has a myriad of health benefits! Salmon get their rich pink-red color from the fat-soluble carotenoids (a powerful antioxidant) from the crustaceans they eat. These fish also have high levels of EPA- a fatty acid of the omega-3 family that is crucial for healthy cell function. Salmon is a great source of Vitamins A, B and D and contains important minerals like iron and selenium.

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May 03, 2016 by Morgan Rochofski

Ingredient Spotlight: Rice Middlins

Their history stems from the Carolinas where rice was traditionally grown and harvested. Grains were ground to create the polished white rice for which the Southeat is well known. However, due to the rough nature of the grinding process, the rice was not left entirely intact. Pieces of the rice would break off and be captured in the sifts used to separate the rice from the exterior of the grain. These pieces are known as rice middlins.

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April 26, 2016 by Beer Girl

Beer Pairings for the Week of April 25th, 2016

Looking for the perfect brew to go along with your PeachDish meals? We've got you covered. We've partnered with the owners of BeerGirl, a local Atlanta shop, to help you select the perfect beverage. BeerGirl's passionate owners, Alexia Ryan and Erik Lewis opened their shop with the dream of connecting the people of their community with delicious craft beer from the South and beyond. Here are this week's suggested pairings:

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April 06, 2016 by Melanie Aleman

Tips & Techniques: Cottage Pie

Today, cottage pie continues to be an adaptable dish that can be tailored to a variety of cultures' taste preferences. In our new Early Spring Seasonal Menu, Chef Seth Freedman gives a classic Irish cottage pie some Southern twang with his dish of Cottage Pie with Pork, Carrots & Field Peas (available every week through mid-May). While traditional cottage pie uses mainly lamb or beef, our flavorful and healthful pork comes from Frolona Farm in west central Georgia, which attentively raises pastured, heritage breeds. The ways in which these animals are fed and raised produces healthier and tastier meat that we're proud to share with you. Complementing this meat are delicious potatoes, carrots and field peas, making it a nourishing meal for all.

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April 05, 2016 by Sarah Pierre

Wine Pairings for the Week of April 4th, 2016

White Bordeaux - There are two types of white Bordeaux - sweet or dry. If you haven’t had either, make it a point to head to your local wine shop and grab a bottle. The wine is a blend of Sauvignon Blanc and Semillon, where the Sauv Blanc shows acidity, crisp, citrus and herbal notes while the Semillon adds the roundness, slightly waxy, and fruity notes to the wine. For this fried rice dish, make sure you select the dry style of Bordeaux Blanc. You’ll want to match a green, grassy/herbal white wine with the vegetable dominant fried rice. Suggestion: Chateau Ferrande Bordeaux Blanc, Graves, France

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April 05, 2016 by Morgan Rochofski

Dish Spotlight: Scotch Egg

A Scotch Egg is quite simple to prepare: hard boil an egg, remove the shell, wrap it in a sausage meat mixture, dust it with breadcrumbs, and deep fry it. Serve it cold with salad and pickles and you have the traditional egg dish that, during the time period, embodied a hearty, balanced meal of protein, fats, and vegetables. This, and their inherent portability, made Scotch Eggs a staple for any working-class lunch pale. Even today Scotch Eggs are still being served in pubs, cafes, and at picnics throughout the English Isle.

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April 05, 2016 by Beer Girl

Beer Pairings for the Week of April 4th, 2016

Now that winter is officially over it is time to embrace the fruit flavored wheat beer. Citrus IPAs have been the rage this past year; the IPA has nothing on wheat beer when it comes to fruit flavors. The dirty little secret of wheat beer is the lemon or orange slice was originally added to make a spoiled beer drinkable. Don't worry the citrus is just used for flavor now. For this fried rice dish, a wheat beer flavored with passion fruit should refresh and clear the palate.

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April 04, 2016 by Melanie Aleman

Ingredient Spotlight: Rhubarb

In cooking, rhubarb stalks are usually cut and boiled in water and then often mixed with sugar and spices, creating jams and rhubarb sauce. Rhubarb is also used in pie fillings as well. In certain parts of Northern Europe, a tender rhubarb stalk will be dipped in sugar as a treat for children, or in Chile, it will be seasoned with salt or dried chili pepper and sold on the street as a snack. Rhubarb can also be used to make fruit wine.

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March 23, 2016 by Melanie Aleman

Tips & Techniques: Cooking Eggs

Eggs are a common staple food found all over the world and prepared in so many diverse ways. In China and Southeast Asia, hard-boiled eggs are pickled and come in an array of bright colors. In India, eggs are often incorporated in vegetarian curry dishes. In Japan, onsen tamago is a delicacy prepared by slow-cooking an egg at low temperatures in spring water until the yolk takes on a custard-like quality. In Mexico, huevos rancheros or “rancher’s eggs” are fried and combined with a tomato and chili sauce alongside corn tortillas, rice and beans. The list goes on and on.

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March 23, 2016 by Beer Girl

Beer Pairings for the Week of March 28th, 2016

The crisp clean pilsner has been the palate-­clearing superstar of the beer world since 1842. The geology of the Czech Republic makes it particularly suited for making cold fermented beers especially in the town of Pils. Built on top of a series of caves where brewers could maintain the perfect temperature for bottom fermenting yeast, as well as hide from invaders, Pils was meant to brew beer. A dish like Thai­-Style Beef Salad has multiple competing flavors making this the perfect time for a pilsner to serve the noble role of palate cleanser.

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March 11, 2016 by Melanie Aleman

The History of Mulligatawny

Mulligatawny is an English soup derived from an Indian sauce recipe and is most often served with rice. The name originates from the Tamil words mullaga/milagu and thanni, which translate into "pepper-water." In its original form, mulligatawny is made from chicken or lamb broth, fried onions and curry powder. This thick soup is usually heavily spiced with curry powder and nutmeg, but it has many possibilities for modifications and reinventions by adding vegetables, nuts, grains and more.

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