About the Dish

8 ounces Tempeh
2 ounces Shallot
2 tablespoons Tomato Paste
1/4 teaspoon PeachDish Salt
3 ounces Greens
8 ounces Whole Wheat Dough
3 ounces Artichoke Hearts
2 ounces Roasted Red Peppers
2 ounces Mozzarella
2 tablespoons Bob's Red Mill Flax Seed Meal
2 teaspoons Nutritional Yeast
2 teaspoons Calzone Seasoning
Per Serving
Calories 670
Total Fat 27 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 760 mg
Total Carbohydrates 74 g
Dietary Fiber 11 g
Sugar 6 g
Protein 35 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.

Rye Beer

An autumn IPA? Good People Mumbai Rye is brewed as a fall India Pale Ale. With lots of rye malt bringing some spice, along with a generous hop addition of Columbus and Mount Hood hops, you get a nice amount of bitterness. For this vegetarian calzone, the rye will complement the wheat dough while the bitterness will be a nice contrast to the vegetables.

Rosé, Cotes-du-Rhone, France

This is a vegetarian meal making you think it’s light on its feet. Yet, the dish features a tempeh and wheat dough that add the perception of weight. Which wine do you go with? White or red? How about we meet in the middle and go with a rosé. The E. Guigal Cotes-du-Rhone Rosé really lets the flavors of the vegetables and spices come through in this dish. The wine has some tannin structure to handle the weight, but is also bursting with light strawberry and raspberry flavors that will not overwhelm the vegetables.


MISE EN PLACE • Heat oven to 425° F. • Crumble tempeh. • Peel and thinly slice shallot. • Cut or tear greens into bite-size pieces. • Reserve artichoke liquid. Dice artichoke stems. Cut each blossom into 6-8 equal pieces. • Thinly slice red pepper. • Quarter mozzarella pieces. Note: Pizza dough should be completely thawed but still cold.
• Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add tempeh. Cook without disturbing until browned on bottom, 2-3 minutes. • Stir tempeh. Cook until browned on other side, 1-2 minutes.
• Add shallot. Cook, stirring, until shallot is translucent, 2-3 minutes. • Stir in tomato paste and 1/4 teaspoon PeachDish Salt. • Add greens and 1/4 cup water. Cook, stirring occasionally, until greens are just wilted. • Transfer mixture to a bowl or plate.
• Halve pizza dough. • Grease a baking sheet with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.) • Stretch each dough piece into an 8-10 inch circle. • Transfer to prepared baking sheet(s). Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Mound 1/2 cup tempeh mixture on the front half of each dough round, leaving a 1-inch margin. • Divide artichoke, red pepper and cheese over filling. Tip: Reserve extra filling for another use – it’s great with eggs for breakfast.
• Dampen a finger, and run around the edge of uncovered dough. • Fold the back half of dough round over the filling-topped front half. • Firmly press together or crimp the edge to seal. • Bake in oven until calzone is lightly browned on the edges, 17-19 minutes. • Brush lightly with olive oil, if desired.
While calzones bake: • In a small bowl mix together flaxseed meal, nutritional yeast, calzone seasoning, 1/4 cup water and 1 tablespoon artichoke liquid. • Taste and adjust seasoning as desired with PeachDish Salt.
Serve calzones with dipping sauce on the side. Enjoy!