About the Dish

5 ounces Orecchiette Pasta
3 ounces Oyster Mushrooms
8 ounces Summer Squash
1 small Onion
2 cloves Garlic
2 sprigs Oregano
1/4 cup White Cooking Wine
1/2 cup Half-and-Half
1/4 teaspoon Beautiful Briny Sea Mushroom Sea Salt
Per Serving
Calories 440
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 10 g
Cholesterol 10 mg
Sodium 860 mg
Total Carbohydrates 69 g
Dietary Fiber 6 g
Sugar 9 g
Protein 13 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Dry Cider

Craft cider is a real thing and is moving far beyond just a gluten-intolerant audience. The biggest shock to those new to cider is that all ciders don’t taste the same. Different apples and yeasts produce a surprising number of distinct flavors. For this vegetarian dish, a dry cider will play well with the mushrooms and squash.

Suggestion: Thistly Cross Cider, Dunbar, Scotland Georgia local recommendation: Treehorn Dry Cider, Atlanta, Georgia

Tibouren – France

I won’t stop recommending rosé but I will keep you on your toes with different styles. Seriously how many of you have had rosé from the grape Tibouren? Or even heard of it? Clos Cibonne is one of only 18 estates in all of Provence designated with Cru Classe status and they focus almost entirely on Tibouren. This lean, medium pink rosé is charming with bright red fruits and subtle herbal aromatics – the perfect refresher for this creamy summer pasta.

Pairing - Clos Cibonne, Côtes de Provence Tibouren – Provence, France


Fill a medium saucepan two-thirds full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water. While waiting for your water to boil, prepare your mise en place: Remove and discard any tough stems. Cut or tear mushroom caps and tender stems into bite-size pieces. Halve squash lengthwise, and cut crosswise into 1/2-inch pieces. Peel and dice onion. Peel and mince garlic. Pick and chop oregano leaves.
When water comes to a boil, stir in pasta. Cook, stirring occasionally, until pasta is fully cooked but still a bit firm (al dente), 10-11 minutes. Reserve about 1/4 cup cooking liquid. Drain pasta, but do not rinse.
While pasta cooks, heat sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering add mushrooms in a single layer. Cook without stirring to brown on bottom, 3-4 minutes.
Add squash and onion, and stir to combine with mushrooms. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Add garlic, oregano, 1/4 teaspoon mushroom sea salt and cooking wine. Cook until wine is gone, 1-2 minutes.
Add pasta and half & half to the mushroom-squash mixture. Taste and adjust seasoning as desired with mushroom sea salt. Adjust sauce consistency with reserved pasta cooking liquid. Serve and enjoy!