About the Dish

1 each Shallot
1/4 teaspoon PeachDish Salt
3/4 cups Freekeh
12 ounces Sweet Potato
4 ounces Swiss Chard
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1 sprigs Oregano
2 ounce Gruyere Cheese
1/8 teaspoon Ground Cloves
1/4 cup Pepitas
Per Serving
Calories 493
Total Fat 14 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 729 mg
Total Carbohydrates 77 g
Dietary Fiber 13 g
Sugar 11 g
Protein 18 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.


Prepare your mise en place: Peel the sweet potato and shred on a grater. Remove large middle stems from chard and dice; cut or tear leaves into small bite-size pieces. Keep them separate. Peel and dice shallot. Pick and finely chop oregano leaves. Heat a saucepot or deep skillet over medium heat and add 1 teaspoon olive oil. Add shallots to and cook until translucent, or about 2 minutes. Add chard stems and continue to cook while stirring until they also begin to become translucent, about 2 minutes more.
Add freekeh and clove, and stir while cooking to lightly toast the grain, about 1 minute more.
Add grated sweet potato and cook about 2 minutes more.
Stir in water, 1/4 teaspoon PeachDish salt and bouillon cube. Increase heat to high, and bring to a boil. Once liquid has boiled, reduce to a simmer. Simmer until liquid is mostly absorbed, and freekeh is fully cooked, but still has a bit of bite, about 9 minutes.
Stir in chard leaves and oregano, cook while stirring until greens are wilted, 1-2 minutes. Add remaining 2 teaspoons olive oil and half of the gruyere. Stir to combine, and remove from heat. Taste and adjust seasoning with PeachDish salt.
Divide between 2 plates, and top with pepitas & remaining gruyere as desired. Enjoy!