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
Polyunsaturated Fat 4 g
Monounsaturated Fat 9 g
Cholesterol 20 mg
Sodium 760 mg
Total Carbohydrates 75 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.

Good People Mumbai Rye

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.

E. Guigal Cotes-du-Rhone Rose - Southern Rhône, France


MISE EN PLACE • Heat oven to 425° F. • Crumble tempeh. • Peel and thinly slice shallot. • Cut or tear greens into bite-size pieces. • Remove artichokes from the jar, and reserve liquid. Cut off artichoke stems, and dice them; cut each blossom into 6-8 equal pieces. • Thinly slice roasted pepper. • Quarter mozzarella pieces.
• Place a large skillet over medium heat. Add 1 teaspoon olive oil. When oil shimmers, add tempeh. Cook without stirring or turning until brown on first side, 2-3 minutes. • Turn or stir tempeh, and cook on second side until it begins to brown, 1-2 minutes.
• Add shallot, and cook, stirring, until translucent, 3-4 minutes. Stir in tomato paste and 1/4 teaspoon PeachDish Salt. • Add greens and 1/4 cup water, and cook until just wilted. Remove from skillet to cool.
• Grease a heavy baking pan with remaining 1 teaspoon olive oil. On a clean work surface, halve cold pizza dough. Using a rolling pin or straight-sided bottle, roll each piece into a circle 8-10 inches in diameter. • Place on prepared baking pan, and repeat with second dough.
• Place 1/2 cup tempeh mixture on the front half of each dough round, leaving a 1-inch margin. • Divide artichoke, roasted 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 calzones until dough is fully cooked and crust is lightly browned on the edges, 17-19 minutes. Brush lightly with olive oil, if desired. While calzones bake, make dipping sauce: • In a small bowl mix together flax meal, nutritional yeast, calzone seasoning, 1/4 cup water and 1 tablespoon artichoke oil. • Taste and adjust seasoning as desired with PeachDish Salt.
Serve calzones with dipping sauce on the side, and enjoy!