About the Dish

8 ounces Spring Onion
6 ounces Carrot
8 ounces Kale
1/2 teaspoon PeachDish Salt
1/2 cup Teff
2 tablespoons Apple Cider Vinegar
1 teaspoon Honey
1 1/2 ounces Dried Cherries
1 cup Crunchy Mix
Per Serving
Calories 604
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 604 mg
Total Carbohydrates 84 g
Dietary Fiber 15 g
Sugar 18 g
Protein 19 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.


Heat oven to 425° F. Prepare your mise en place: Cut onions to separate white part from the green part, and cut bulbs into wedges that are the same thickness as the stalk. Cut carrots into 1-inch pieces (a fun and pretty way to cut the carrots is an ‘oblique’ cut, to do this hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn; repeat in a rocking motion). Remove stalks from kale, and cut into 1/2-inch pieces; slice kale leaves as thinly as you can. Roughly chop cherries.
On a baking pan arrange onion wedges, carrots and kale stems. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 tsp. PeachDish Salt. Toss to coat vegetables evenly, and spread out in a single layer. Roast in oven 4 minutes. Remove pan from oven, and sprinkle teff over the entire pan. Continue to roast until vegetables are lightly browned and tender, 8-12 minutes more.
While vegetables cook, in a mixing bowl combine kale leaves, 1/4 teaspoon PeachDish Salt, remaining 2 tablespoons olive oil, cider vinegar, honey, cherries and several turns of pepper from your pepper mill. Squeeze, squish and press the kale while mixing to combine; your goal is to crush the kale and mix the resulting liquid with the dressing ingredients. Taste and season as desired with PeachDish Salt.
Top salad with roasted vegetables and Crunchy Mix. Enjoy!