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About the Dish

1 small Yellow Onion
3/4 cup Farro
1 teaspoon PeachDish Salt
2 tablespoons White Wine
10 ounces Sweet Potatoes
1/4 teaspoon Ground Nutmeg
1/4 cup Heavy Whipping Cream
1 ounce Parmesan Cheese
1 sprig Oregano
2 ounces Arugula
Per Serving
Calories 448
Total Fat 20 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 7 g
Cholesterol 46 mg
Sodium 238 mg
Total Carbohydrates 56 g
Dietary Fiber 11 g
Sugar 11 g
Protein 10 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and finely chop onion. Peel sweet potato; cut into 1/4-inch cubes. Pick and chop oregano leaves. Roughly chop arugula.
Heat a deep skillet over medium heat, and add cooking oil. When oil is shimmery add onion, and cook 2-3 minutes, or until they start to become translucent.
Stir in farro, and cook while stirring 2-3 minutes. Season with 1/4 teaspoon PeachDish salt. Remove pan from heat, and stir in cooking wine. Return pan to heat.
Cook while stirring 2-3 minutes, or until the cooking wine is gone. Stir in 3/4 cup water. Cook, stirring gently, about 5 minutes, or until almost all the water is gone. Add sweet potato, nutmeg and another 3/4 cup water; cook, stirring, until almost all the water is gone. Add remaining 1 1/2 cups water in 2 parts, stirring between additions until almost all water is gone. Taste to check for doneness: The farro should be tender but still have just a little bit of chew. If you’d prefer it more tender, add a bit more water and cook until it is mostly gone.
Remove pan from heat, and vigorously stir in heavy cream and half of the Parmesan.
Just before serving, stir in oregano and arugula. Season to taste with PeachDish salt and ground pepper.
Serve topped with remaining Parmesan cheese. Enjoy!