About the Dish

3 tablespoons Sunflower Seeds
1/2 teaspoon PeachDish Seasoning
1/2 teaspoon PeachDish Salt
2 ounces Pickled Fennel
1 packet Grey Poupon Dijon Mustard
1 teaspoon Chia Seeds
1 packet Turbinado Sugar
12 ounces Lettuce
3 ounces Radish
3 ounces Carrot
10 ounces Apple
2 Crusty Roll
Per Serving
Calories 650
Total Fat 24 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1430 mg
Total Carbohydrates 98 g
Dietary Fiber 12 g
Sugar 33 g
Protein 15 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

Luckily cider has more flavor profiles than just sweet. From dry, to tart, to downright funky, there are several varieties of cider to explore. For this dish, we want a cider with a little funk that will complement the apples but not overwhelm the pickles; we recommend Argus Fermentables' Ciderkin, from Austin, TX.

Prosecco, Italy

Sparkling wine on a weeknight? Don't worry—Italians drink Prosecco everyday! The honeysuckle will match the sweetness of the fresh apples while softening the spice of the radish.

METHOD

1
MISE EN PLACE • Quarter radish lengthwise. Thinly slice crosswise. • Quarter and core apple. Thinly slice crosswise. Cover with fennel brine. • Thinly slice fennel. • Cut or tear lettuce into bite-size pieces. • Halve and thinly slice carrot.
2
Place a sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add sunflower seeds, PeachDish Seasoning and 1/4 teaspoon PeachDish Salt. Cook, tossing, until seeds are lightly toasted, about 2 minutes.
3
In a large bowl, whisk together 1 tablespoon fennel brine, mustard, chia seeds, sugar, 1/4 teaspoon PeachDish Salt and 2 tablespoons olive oil.
4
Add lettuce, radish, carrot and fennel. Toss to coat.
5
• Divide salad between 2 plates. • Top with apple and sunflower seeds. • Serve with rolls, and enjoy!

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