• 0
  • 0


  • A minimum order of $45 is needed for delivery.

About the Dish

8 ounces Ground Grass-Fed Beef
1 each Onion
2 stalks Celery
4 cloves Garlic
2 tablespoons Tomato Paste
1 each Carrot
4 ounces Kale
1 teaspoon Italian Dried Herb Blend
1 cup White Beans
3/4 cup Orecchiette Pasta
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
Per Serving
Calories 590
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 1 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 2 g
Cholesterol 70 mg
Sodium 1043 mg
Total Carbohydrates 66 g
Dietary Fiber 12 g
Sugar 9 g
Protein 36 g
Chef Seth Freedman

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.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Peel and dice onion. Dice celery. Peel and mince garlic. Dice carrot. Remove kale stems and finely chop; cut or tear leaves into bite-size pieces, keeping separate from stems. Rinse and drain beans.
Place a saucepot on high heat, and add 1 teaspoon olive oil. When oil is shimmering add ground beef in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn to finish cooking the other side. Break up the pieces of browned beef.
Decrease heat to medium. Add onion, celery and garlic. Stir well, running a wooden spoon or high-temp spatula along the bottom of pot to scrape up any flavorful bits (fond) that have collected. Cook, stirring, until onion turns translucent, 4-5 minutes.
Stir in tomato paste. Add carrot, kale stems, herb blend and 1/2 teaspoon PeachDish Salt. Cook until kale stems start to become tender, 4-5 minutes.
Stir in 4 cups water. Add kale leaves, beans, pasta and bouillon cube. Increase heat to high, and bring to a boil. Reduce heat to low. Simmer until vegetables and pasta are tender, 15-20 minutes.
Taste and adjust seasoning as desired. Enjoy!