Bragg Liquid Aminos
|Total Fat||8 g|
|Total Carbohydrates||39 g|
|Dietary Fiber||13 g|
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.
This hearty vegetarian chili gives a nod to Mexican cuisine with its blend of traditional Mexican spices and a hint of chocolate, which is a common ingredient in the enigmatically complex sauce known as mole. The layering of the flavors in this chili makes it rich, satisfying and delicious.
Our Holiday Meal Kit perfectly blends all of the classic flavors of the holiday. One meal kit contains all of the ingredients you need to prepare 4 servings of each of the following:
- Braised Beef Shortribs with Orange Glace de Viande: Tender beef in a rich sauce is perfect for a special celebration.
- Buttermilk, Herb & Garlic Mashed Potatoes: By cutting back on the butter and replacing it with buttermilk, we’ve managed to reduce the calories but keep all the creaminess. The buttermilk even adds a refreshing hint of tang.
- Honey-Glazed Carrots & Turnips with Lemon: A touch of honey brings out the sweetness in the carrots and balances the slight heat of the turnips.
- Roasted Brussels Sprouts with Pomegranate & Pecans: The combination of green Brussels sprouts and bright red pomegranate seeds is like Christmas in a bowl – and it tastes great, too.
- Winter Lettuces with Apple & Sherry-Shallot Vinaigrette: Nature has a way of giving us the nourishment we crave, exactly when we need it.
Sweet and fun this sugar features organic cane sugar, hibiscus, and citrus flavors. It’s sweet and bright and adds the perfect finish to anything that needs a little bit of fruity and floral sweetness.
This cut of wild salmon is tasty and versatile. Hot smoked salmon is smoked for 6 to 12 hours between 120°F and 180°F. It is fully cooked and has a flaky texture. It is best when used in hot dishes.
This salmon is Norwegian Nova Salmon smoked with salt, cane sugar, and natural Cherry Wood Smoke. Cold smoked salmon is cured first and then smoked between 75°F to 85°F for 6 to 12 hours. It has a silky texture, is slightly transparent and is best used in cold dishes.
Made with organic cane sugar, organic cacao, chili, cinnamon, and allspice, this Beautiful Briny Sugar is a spicy, sweet dream come true. The cacao is balanced by the chili and sugar to create a balanced flavor that is equally excellent for baking and for finishing.
The PeachDish Starter Kit includes high quality essentials.
Harvested from Bulls Bay in the Cape Romain National Wildlife Refuge, Bulls Bay Sea Salt is crafted from clean healthy water. The sun evaporates the water to leave natural salt with a distinctive South Carolina taste. The Carolina Flake is designed with both home chefs and professionals in mind.
It’s flat flakes give the Carolina Flake a unique texture that make it a great finishing salt:
The Cacao Daily Dose of dark chocolate is an incredibly high quality bite of chocolate. Smooth and rich with a hint of dark fruits and slight notes of banana and strawberry, the Daily Dose is made from the highest quality of raw materials and cocoa beans that are sourced directly from the country of origin. This dark chocolate even has health benefits:
PeachDish salt goes well with everything. It is an all-purpose, universal seasoning salt with a mild flavor that blends well with meats, cheeses, and veggies.
Magic Unicorn for PeachDish was born of a collaboration between PeachDish Culinary Director, Seth Freedman, and Suzi Sheffield, the proprietor of Beautiful Briny Sea, spent some time in Suzi’s salt studio. Chef Freedman was seeking a unique seasoning salt to enhance the flavor and depth of PeachDishes without the adding complexity to the recipes. Suzi tailored her delicious Magic Unicorn Sea Salt to create Magic Unicorn for PeachDish Salt, which we include in most all of our weekly dishes.
The Pink Peppercorn is a milder variation of the traditional salt and pepper combination. Pink Peppercorn is less spicy than traditional black pepper, so combine it with sea salt and you have an excellent finishing seasoning or a delicious marinating salt.
Put this combination on anything that needs a little something special. The Sultan Papadopoulos is a full flavored seasoning featuring garlic, dill, oregano, parsley, turmeric, a chili blend, sumac, coriander, lemon, and sea salt.
The Mushroom Sea Salt contributes a unique flavor and is extremely versatile. It adds complex flavor to compound butters, vegetables and eggs, but also compliments composed dishes such as soups, stews and pastas.
This is a must have for every kitchen. French Picnic Sea Salt has a balanced but full taste. Its' herby, mustardy flavor complements mild dishes well, but it is also extremely versatile; as the label says: “Be creative! Vive le Vous!” Use it as you like.
Smoky and spicy and everything you have ever wanted. Hot Steve is a spicy salt with a hint of citrus and garlic. It spices whatever your heart desires with smoked paprika, chipotle, cayenne, garlic, orange and sea salt.
This is Georgia’s best grass fed beef. The cattle at White Oak Pastures are hormone and antibiotic free and are 100% grass fed and grass finished. They are harvested and hand butchered on the farm at a USDA inspected beef abattoir. The ground beef is a 90/10 grind and is lean but full of flavor.
This is the richest, smoothest jelly you have ever tasted. It’s got a deep, dark flavor profile and a bright acidity and balanced sweetness.
-Great partner for rich and savory dishes -Excellent foil for rich and heavy cheeses -Great cooking glaze, especially on chicken breasts
Made with rosemary and pink peppercorn, this seas salt is a braising essential. It has ground as well as whole pink peppercorns and a fuller flavor. Beautiful Briny Sea recommends this salt with olive oil, vegetables, pasta and eggs.
The Fantôme is bold, fully, and spicy. It gets its spice from Chile D’arbol, Pequin peppers, and Ghost chile peppers and is infused with lime and garlic to add complexity and brightness. If you love spice, it's a must have.
-Perfect for Latin American inspired dishes -Excellent on fish tacos -Great as a cooking sauce or as a finishing sauce due to lower vinegar content
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, 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 uses 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.
-Excellent in pumpkin pie -Perfect for a sweet potato casserole -Great on baked beans
Adding the Fermenté pepper sauce is the final touch that takes a dish from good to great. It is bright and light, tangy and delicious.
-It’s acidic base goes great with seafood and cheeses -Healthy salad dressing alternative -Great for breakfast! Excellent on eggs or a cream cheese bagel
Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.
A contributing editor for Saveur and Edible Piedmont, Nancie has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks *(Listed below) Her national television credits include playing the role of Cake Historian on Alton Brown’s Peabody Award-winning Food Network program, “Good Eats”; leading a Thai market tour in Los Angeles for Discovery Channel’s “Epicurious” and cooking Thai food in the Dream Kitchen on Better Homes and Gardens’ BHG-TV.
Nancie's latest book is a beautiful collection of authentic southern recipes. Each recipe is accompanied by anecdotes describing the origin of the soup. This book will add new classics to the repertoire of any chef, whether he or she lives in the South or elsewhere.
Chapter topics include:
To learn more about Nancie McDermott, visit her website: NancieMcDermott.com
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.
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.
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/.