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About the Dish

3/4 cup Delta Blues Brown Rice
1 small Vegetable Bouillon Cube
1 pound Butternut Squash
7-8 ounces Onion
9 ounces Cherry Tomato
3/4 teaspoon PeachDish Salt
5 ounces Greens
Per Serving
Calories 556
Total Fat 18 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 10 g
Cholesterol 0 mg
Sodium 602 mg
Total Carbohydrates 556 g
Dietary Fiber 11 g
Sugar 12 g
Protein 12 g
Philip Meeker

Philip Meeker was classically trained in French cuisine at l’Ecole Superieur de Cuisine Francais Gregoire-Ferrandi in Paris.

While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden. Philip's current company, Bright Seed, focuses on sustainable, seasonal, healthy eating in private homes.


Prepare your mise en place: Peel butternut squash, and slice off top stem and bottom hard spot. Halve squash lengthwise, and use a spoon to remove seeds and fiber. Slice off the neck of each squash half, and cut lengthwise into 1/2-inch-wide strips. Cut bottom part lengthwise into 1/2-inch-wide strips. Peel onion, and cut into 1/4-inch dice. Remove greens stems and finely chop. Finely chop leaves, keeping separate from stems.
To make the rice: In a small saucepan with a lid, combine rice, 1 3/4 cups water and bouillon cube. Place on high heat, and bring to a boil. Cover, reduce heat to a simmer, and cook until all liquid has been absorbed and rice is tender, 40-45 minutes. Place a large sauté pan with a lid over medium heat, and add 1 tablespoon olive oil. Add squash, keeping pieces from overlapping as much as possible. Sprinkle squash with 1/4 teaspoon PeachDish Salt. Cover and let squash cook to a golden brown on bottom, 8-10 minutes. Using a spatula, flip squash, cover and cook until tender and browned on other side, 4-5 minutes. (Covering helps the squash cook through, making sure that all its starches turn into delicious sugars. If squash blackens a little, it’s OK and only adds to flavor. It’s also OK if the squash start to fall apart during the cooking process.) Transfer squash to a bowl, and cover to keep warm.
Add remaining 1 tablespoon olive oil to the pan, and onion, greens stems and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onion is soft and sweet tasting without much color, 2-3 minutes. Add greens leaves, and cook until wilted, 3-4 minutes.
In a small bowl combine tomatoes with 1/4 teaspoon PeachDish Salt. Add to greens pan with butternut squash. Stir to incorporate, taste, and adjust seasoning as desired with remaining PeachDish Salt. Cover pan, and turn off heat.
When rice has finished cooking, divide between 2 plates, and top with vegetables. Enjoy!