Chef Seth Freedman writes: Portabella Mushrooms became very popular as I was starting my career. Before they were all over every menu, chefs had a field day with this versatile new product. It makes an excellent veggie sandwich thanks to its sturdy texture and hearty flavor. Peppadews are a very special little pepper: tart, just a bit spicy and sweet, they make the ideal component in a spread for this sandwich.
Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by the New York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen.
Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.
That’s right, we’re delivering breakfast now! This sweet pepper frittata made with organic, free-range Chicken Eggs from White Oak Pastures is the perfect way to wake up this weekend. A base of sweet peppers, onion and parmesan cheese creates the perfect balance of sweet and savory.
We've all been there: One of our vegetarian dishes looks delicious, but your inner omnivore’s telling you it would be more delicious with chicken. Well, now you can add two chicken breasts onto your order! These naturally raised chicken breasts are perfect for pan searing or grilling.
With this program, PeachDish is even more convenient and environmentally friendly. We are pleased to now offer the PeachDish Recycling Program. For a small fee, we'll include a return shipping label so that you can easily return your packaging to our facility to be recycled in the most energy efficient way. Just place the label on your PeachDish box (liner and all) and leave it on your doorstep for the US Postal Service to pick up. You can easily schedule a USPS pick up by going to https://www.usps.com/pickup/.
Peek in the pantry of any South-loving cook and you’re likely to find Sorghum. Known for its depth and wide range of flavor, this sweet syrup is like the first cousin of molasses. Unlike molasses though, it is not a by-product of another process. Sorghum is made by squeezing the green juice out of the stalks of Sorghum cane and boiling it until it thickens and becomes golden.
When PeachDish ships Sorghum, we always use Muddy Pond Sorghum Mill Sorghum. A favorite brand of those rare, still operating general stores, Muddy Pond sells 100% pure sorghum with no additives. The Muddy Hill Mill is located between Nashville and Knoxville in the hills of Tennessee, and if you visit during September or October you’ll catch them making the syrup.