About the Dish

8 ounces Smoked Chicken Sausage
4 ounces Fettuccine
6 ounces Mustard Greens
1 small Onion
2 cloves Garlic
1/4 teaspoon PeachDish Salt
1 teaspoon Apple Cider Vinegar
2 pats Butter
Per Serving
Calories 687
Total Fat 41 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 17 g
Cholesterol 100 mg
Sodium 1473 mg
Total Carbohydrates 50 g
Dietary Fiber 5 g
Sugar 5 g
Protein 31 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.


Fill a saucepot half full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pan over high heat. This is your pasta cooking water.
Prepare your mise en place: Peel, halve and thinly slice onion. Peel and mince 2 cloves garlic. Remove stems from mustard greens and chop them finely; cut or tear leaves into bite-size pieces, keeping stems and greens separate.
In a small skillet over medium-high heat, add 1 teaspoon oil and sausages. Cook until sausages begin to lightly brown, 4-5 minutes. Turn and cook on second side until browned, 3-4 minutes more.
Carefully add 1 cup water to sausages, and increase heat to high. Cook until half of the liquid has evaporated, 4-5 minutes. Remove pan from heat, and let sausages remain in pan to rest.
When the water in the saucepot comes to a boil add pasta, and stir to prevent sticking. Cook until tender but not mushy, about 11 minutes. Drain pasta in a colander, but do not rinse. While pasta is cooking cut sausages at an angle into 1-inch pieces. Reserve sausage cooking liquid.
Wipe out skillet, and add remaining 1 teaspoon cooking oil. Place over medium heat. Add mustard stems, onions, garlic and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until onions begin to become translucent, 4-5 minutes.
Add mustard leaves, and cook, stirring, until greens have wilted.
Add pasta, cider vinegar and reserved sausage cooking liquid to vegetables. Stir to combine. When warmed through, stir in butter and sausage pieces. Taste and adjust seasoning as desired with PeachDish Salt.
Divide between 2 plates, and enjoy!