About the Dish

3 ounces Carrot
1 Onion
1 stalk Celery
1/2 cup Rice Grits
1/2 teaspoon Beautiful Briny Sea French Picnic Salt
1 clove Garlic
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
2 teaspoons Apple Cider Vinegar
1 cup Chickpeas
4 ounces Lettuce
2 ounces Radish
Per Serving
Calories 580
Total Fat 27 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750 mg
Total Carbohydrates 73 g
Dietary Fiber 10 g
Sugar 8 g
Protein 11 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.

Brown Ale

We mostly eschew color as a beer description according to the beer judges (who clearly are ignoring Belgian white ales, American ambers and German schwartzbier). Seriously, the color of malt has long been associated with the naming conventions, so a brown ale is not an oddity. As Americans, we believe in hopping it, but, then, we hop everything. The nutty flavor of the middlins will match the nuttiness of a brown ale.

Pinot Noir, Marlborough, New Zealand

A versatile red wine is perfect for the winter vegetables and gold rice middlins, while pairing perfectly with the dressing topping the romaine salad.

METHOD

1
MISE EN PLACE • Dice carrot. • Peel and dice onion. • Thinly slice celery at an angle. • Peel and mince garlic. • Rinse and drain chickpeas. • Cut or tear lettuce into bite-size pieces. • Halve and thinly slice radish.
2
Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add carrot, onion and celery. Cook, stirring, until onion is translucent, 3-4 minutes.
3
• Stir in middlins, 1 1/4 cups water and 1/4 teaspoon French Picnic salt. • When liquid simmers, reduce heat to low. Cover, and simmer until rice is tender and liquid has been absorbed, 15-20 minutes.
4
While middlins cook, in a large bowl, whisk together garlic, mustard, sugar, vinegar, 1/4 teaspoon French Picnic salt and 3 tablespoons olive oil.
5
Stir chickpeas into middlins. Taste and adjust seasoning as desired with French Picnic salt.
6
Toss lettuce and radish in vinaigrette.
7
• Divide middlins between 2 plates. • Serve with salad, and enjoy!

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