About the Dish

1 tablespoon Sherry Vinegar
1 packet Turbinado Sugar
1/2 teaspoon PeachDish Salt
8 ounces Kale
8 ounces Chicken Breast
2 ounces Pecans
1 1/2 tablespoons Spice Blend
12 ounces Peach
1 ounce Green Onion
1 ounce Pea Shoots
Per Serving
Calories 690
Total Fat 52 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 490 mg
Total Carbohydrates 28 g
Dietary Fiber 10 g
Sugar 15 g
Protein 35 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.

Imperial Saison

We are rather excited about the beer we have chosen for this dish of chicken, kale, and peach. Blackberry Farms in Wallonia, Tennessee just released their imperial saison. It’s a traditional farmhouse beer with more alcohol, which we think makes it perfect to stand up to the bold flavors in this dish.

Blackberry Farms Imperial Saison - Wallonia, TN

Viognier - Provence, France

Viogniers have texture and richness that can stand up to chicken, and even pork. They’re also known for bright tropical fruit flavors and intense floral aromas that make it a perfect match for the kale & peach salad.

Domaine Triennes ‘Saint Fleur,’ Viognier, Var IGP, France

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Thinly slice green onion, keeping white and green parts separate. • Halve peach, and discard pit. Thinly slice flesh. • Remove and finely chop kale stems. Thinly slice leaves. • Halve pea greens.
2
• In a bowl, whisk together 3 tablespoons olive oil, vinegar, sugar and 1/4 teaspoon PeachDish Salt. • Add kale stems and leaves. Squeeze and crush kale in dressing.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
• On a baking sheet toss pecans with 1 tablespoon olive oil, paprikash spice blend and 1/4 teaspoon PeachDish Salt. • Toast in oven until lightly browned, about 5 minutes.
5
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
6
• Gently toss peaches and onion whites in kale. • Taste and adjust seasoning as desired with PeachDish Salt.
7
• Thinly slice chicken against the grain • Divide kale-peach salad between 2 plates. • Top with chicken, onion greens, pea greens and spiced pecans.

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