About the Dish

16 ounces Sweet Potato
1/4 teaspoon PeachDish Salt
4 ounces Spinach
1 ounce Green Onion
1 ounce Red Currants
1 ounce Sunflower Seeds
1/2 cup Crunchy Mix
1/2 cup Greek Yogurt
2 tablespoons Pesto
2 teaspoons Apple Cider Vinegar
1 packet Gulden's Spicy Brown Mustard
1 teaspoon Bragg Liquid Aminos
Per Serving
Calories 610
Total Fat 33 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 620 mg
Total Carbohydrates 68 g
Dietary Fiber 12 g
Sugar 27 g
Protein 18 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.

METHOD

1
MISE EN PLACE • Heat oven to 450° F. • Peel sweet potatoes if desired. Cut into ‘fries’, 1/4-1/2-inch thick. • Trim and finely chop green onion.
2
Pile sweet potato on a baking sheet. Toss with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt.
3
Bake until browned and tender, 15-20 minutes, turning gently halfway through.
4
• In a bowl, combine yogurt and pesto. • Taste and adjust seasoning as desired with PeachDish Salt.
5
• In a large bowl, combine vinegar, mustard and aminos. • Whisk in 2 tablespoons olive oil.
6
• Add to dressing spinach, green onion, currants, sunflower seeds and Crunchy Mix. • Toss to combine.
7
Divide salad and ‘fries’ between 2 dinner plates. Serve with creamy pesto, and enjoy!

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