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About the Dish

1/2 teaspoon PeachDish Salt
1/2 cup Dried Cranberries
1/4 cup Pomegranate Juice
1 small Shallot
1/2 packet Gulden's Spicy Brown Mustard
4 ounces Kale
1 ounce Sliced Almonds
1 ounce Pepitas
1/2 cup Edamame
1 small Baby Bok Choy
1 each Apple
1/2 cup Wheat Berries
Per Serving
Calories 593
Total Fat 31 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 12 g
Cholesterol 0 mg
Sodium 527 mg
Total Carbohydrates 65 g
Dietary Fiber 14 g
Sugar 17 g
Protein 21 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.


In a medium saucepan combine wheat berries, 3 cups water and 1/4 teaspoon PeachDish salt, and place over high heat. Bring to a boil, then reduce to a simmer. Cover and cook 30 minutes. The cooked wheat berries should be bouncy and chewy but not tough. Remove from heat, strain away and discard the liquid, and leave wheat berries to cool.
While the wheat berries are cooking, prepare your mise en place: Peel shallot and halve lengthwise; mince one half, and slice the other half; Cut bok choy into bite-size pieces; Remove stems from kale; cut or tear leaves into bite-size pieces.
Make the vinaigrette: To the jar of pomegranate juice add minced shallots, olive oil, 1/2 packet spicy mustard and 1/4 teaspoon PeachDish salt. Replace the lid on the jar and shake vigorously to combine.
In a large mixing bowl combine kale, almonds, pepitas, dried dark berry blend, edamame, sliced shallot and wheat berries.
Add the dressing and mix to combine. You can lightly crush the kale in your hands if you like to tenderize it a bit. Taste and adjust seasoning as desired. Serve and enjoy!