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About the Dish

3/4 cup Millet
8 ounces Kohlrabi
6 ounces Greens
3 cloves Garlic
2 ounces Green Onion
1 ounce Dried Tomatoes
1 ounce White Cooking Wine
1 teaspoon Bragg Liquid Aminos
1 tablespoon Marinara Spice
1/4 teaspoon PeachDish Salt
Per Serving
Calories 460
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 570 mg
Total Carbohydrates 79 g
Dietary Fiber 11 g
Sugar 12 g
Protein 14 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
MISE EN PLACE • Peel kohlrabi. Cut into bite size pieces. • Remove and finely chop greens stems. Cut leaves into bite size pieces; keep separate. • Peel and mince garlic. •Finely chop green onions, keeping white and green parts separate.
2
Place a deep skillet with lid (or wide bottom sauce pot) over medium-high heat. Add 1 tbsp. olive oil. When oil is hot, add kohlrabi in a single layer. Cook without stirring, 1-2 minutes.
3
Stir in onion whites, kale stems and garlic. Cook until whites begin to become translucent, about 2 minutes
4
• Reduce heat to low. • Stir in millet, liquid aminos, spice blend, cooking wine, tomatoes and 1/4 teaspoon PeachDish Salt.
5
• Add 2 cups water. Bring to a simmer, stirring. • Cover and cook for 15 minutes. • Stir mixture. Add greens to pan, and recover. Cook 15 minutes more.
6
• Stir onion greens into millet mixture. Taste and adjust seasoning as desired. • Divide millet between 2 bowls, and enjoy!
7