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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 graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

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!