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About the Dish

4 ounces Brown Rice Spaghetti
5 ounces Beets
6 ounces Summer Squash
3 ounces Sweet Peppers
3 ounces Snap Beans
1/4 cup Mixed Nuts
1 packet Sriracha
2 ounces Green Onion
1 ounce Sprouts
1/4 cup T. Lish Sweet Garlic Dressing
Per Serving
Calories 520
Total Fat 25 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 500 mg
Total Carbohydrates 71 g
Dietary Fiber 11 g
Sugar 18 g
Protein 12 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
Fill a saucepan 2/3 full with about 6 cups water, and stir in 1/2 teaspoon kosher salt. Place pot on high heat. This is your pasta cooking water.
2
Prepare your mise en place: Peel and grate beets; place in a small bowl and cover with cold water. Remove and discard squash ends; grate squash around the seed core (discard core). Halve peppers, remove stems and seeds, and thinly slice flesh lengthwise into strips. Remove tips from beans, and thinly slice beans at an angle. (NOTE: If you are feeling EXTRA fancy and want to amp up the textures in your rainbow bowl, instead of grating vegetables, cut them into a fine julienne.) Trim roots from green onions, and discard. Cut white part of green onion into 1-inch lengths, and finely chop the green part, keeping the white and green parts separate.
3
When water comes to a boil, add pasta, and stir to prevent sticking. Cook until pasta is tender but not mushy, 5-6 minutes. Remove and reserve 1/2 cup pasta cooking water. Drain pasta in a colander.
4
While pasta is boiling, heat a sauté pan over medium-low heat. Add 1/2 teaspoon cooking oil and mixed nuts. Stir frequently until the nuts are lightly browned. Stir in 1/2 packet sriracha for a nicely spiced, but not too hot, garnish for your final dish, or add more as desired. Transfer nuts to a small bowl, and set aside.
5
Increase heat to medium-high. Add 1/2 teaspoon cooking oil, then onion whites. Cook just until they become slightly translucent, 2-3 minutes. Season to taste with kosher salt. Transfer to a plate or bowl, and set aside.
6
Transfer pasta to a bowl, and mix with T-Lish sweet garlic dressing. Divide noodles between 2 bowls.
7
Top with green onion whites, beets, peppers, squash, snap beans and sprouts, arranged to your delight. Garnish with sriracha nuts and green onion greens. Enjoy!