About the Dish

8 ounces New Potatoes
3 ounces Carrot
4 ounces Beets
2 tablespoons Southern Links BBQ Sweet & Tangy Sauce
6 ounces Organic Fakin' Bacon Tempeh Strips
1 Onion
15 ounces White Beans
1 teaspoon Sorghum Syrup
4 ounces Greens
1 tablespoon 5iveOaks Traditional Pepper Jelly
1/2 teaspoon Ground Mustard
Per Serving
Calories 510
Total Fat 12 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 740 mg
Total Carbohydrates 85 g
Dietary Fiber 22 g
Sugar 21 g
Protein 19 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.


Whenever there is a smoky component in a dish we like to add a little sweetness. With BBQ roasted vegetables, we want a sweetness that will make the smoke pop. We suggest a hefeweizen in general and Lonerider Brewings Shotgun Betty in particular. Brewed as a traditional 'hefe' you will get the sweetness you want for this meal.

Lonerider Shotgun Betty, Raleigh, NC

Verdicchio - Marche, Italy

Verdicchios are light and elegant, and get along with vegetarian dishes very well. They have green apple fruit along with a mild bitter almond note that should match with the roasted preparation of this dish.

Bisci "Fogliano" Verdicchio di Matelica, Italy


MISE EN PLACE • Heat oven to 400° F. • Quarter potatoes. • Cut carrot into 3/4-inch pieces. • Peel beets. Cut into 3/4-inch wedges. • Peel and dice onion. • Discard any tough greens stems. Cut or tear leaves into bite-size pieces. • Dice tempeh.
• On a baking sheet, toss potato, carrot and beets with 2 tablespoons (half of included amount) Sweet & Tangy sauce and 1 teaspoon cooking oil. • Roast in oven until tender, 25-30 minutes.
While vegetables roast, place a skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add tempeh. Cook, stirring occasionally, until tempeh is browned and crisp, 4-5 minutes.
• Reduce heat to medium. Add half of onion. Cook, stirring, until onion begins to become translucent, 2-3 minutes. • Stir in beans with liquid, sorghum, mustard and 1/2 teaspoon black pepper. • When mixture simmers, transfer to oven. Bake until sauce is thick and bubbling, 10-15 minutes.
• Place a sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining onion and 1/4 teaspoon kosher salt. Cook, stirring, until onion begins to become translucent, 2-3 minutes. • Add greens and pepper jelly. Cook, stirring, until greens are wilted, 3-4 minutes.
• Divide roasted veggies, baked beans and greens between 2 plates. • Serve with remaining Sweet & Tangy sauce, as desired. Enjoy!