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About the Dish

3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
12 ounces Bok Choy
1 small Shallot
1 clove Garlic
1 small Lemon
1 medium Pear
3-4 small Hakurei Turnips
1 tablespoon Sesame Oil
2 packets Bragg Liquid Aminos
Per Serving
Calories 437
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 3 g
Cholesterol 0 mg
Sodium 892 mg
Total Carbohydrates 82 g
Dietary Fiber 10 g
Sugar 16 g
Protein 10 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.


In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. Place pot on high heat. When water comes to a boil reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat; keep covered until ready to serve. Arrange a rack in the middle of the oven, and turn on the broiler. Prepare your mise en place: Cut bok choy in half lengthwise; you may want to wash the bok choy one more time to get the dirt out from between the leaves. Peel shallot, and mince it. Crush and peel 1 garlic clove; push clove through a press, or mince it. Halve and juice lime into a nonmetal bowl. Quarter pear lengthwise through the stem end, and cut away stem and quarter. Cut quarters lengthwise into thin slices, adding them to the lime juice and turning them to coat. Trim turnip tops and root end, and thinly slice turnip. (If turnip is more than 1 inch wide, halve it before slicing it.)
Line a baking pan with aluminum foil, and arrange bok choy on it, cut side up. Sprinkle with a total 1/4 tsp. PeachDish Salt. Place in oven on middle rack, and roast until bok choy is golden brown on the first side, 5-6 minutes. Remove pan from oven, and flip bok choy. Return pan to oven, and roast bok choy until it is golden brown on the second side, about 2 minutes. Remove from oven.
While bok choy cooks, in a small sauté pan combine shallot and sesame oil. Place over medium heat, and cook, stirring occasionally, until translucent, 2-3 minutes. Add garlic, and cook, stirring, 30 seconds more. Add liquid aminos, and remove from heat.
Add turnip and pear with lime juice. Gently stir until the turnips and pear are well coated.
When the bok choy is finished cooking, turn the pears and turnips in the dressing one more time. Fluff rice with a fork. Create a mound of rice in the center of 2 plates. Top with bok choy and turnip and pear mixture, drizzling any extra dressing in the pan over the rice. Season to taste with PeachDish Salt. Enjoy!