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About the Dish

1 each Onion
1 small Green Garlic
4 ounces Carrot
1 small Celery
1/4 teaspoon PeachDish Salt
2 ounces Radish
1 packet Bragg Liquid Aminos
1 cube Edward & Sons Low Sodium Veggie Bouillon Cube
1 cup Spring Peas
3 ounces Spinach
1/4 cup Diced Tomato
1/4 cup Pesto
2 each Ciabatta Rolls
2 sprigs Parsley
Per Serving
Calories 780
Total Fat 36 g
Saturated Fat 19 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 780 mg
Total Carbohydrates 3 g
Dietary Fiber 27 g
Sugar 0 g
Protein 33 g
Chef Seth Freedman

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.

METHOD

1
Heat oven to 400° F. Prepare your mise en place: Peel and dice onion. Trim roots from green garlic, and carefully peel away outer layer and discard. Halve bulb and stem of garlic lengthwise, and thinly slice crosswise. Dice carrot. Thinly slice celery at an angle. Halve radish lengthwise; thinly slice crosswise. Remove and discard any tough spinach stems; cut or tear leaves into bite-size pieces. Pick and chop parsley leaves.
2
Place a saucepot over medium heat, and add 1 tablespoon olive oil. When oil is shimmering add onion and green garlic. Cook, stirring, until onion becomes translucent, 4-5 minutes.
3
Add carrot and celery. Season with 1/4 teaspoon PeachDish Salt. Cook, stirring, until carrot starts to become tender, 4-5 minutes more.
4
Stir in radish, 4 cups water, Bragg Liquid Aminos and bouillon cube. Increase heat to high.
5
When liquid comes to a boil add peas. Boil 1 minute, then reduce heat to a simmer.
6
Simmer until peas are just tender, 2-3 minutes. Stir in spinach leaves, tomato and pesto. Taste and adjust seasoning as desired with PeachDish Salt.
7
Split ciabatta, and brush cut sides with a total 2 teaspoons olive oil. Toast in oven 6-8 minutes. Divide soup between 2 bowls, and garnish with parsley. Serve with toasted ciabatta, and enjoy!