About the Dish

5 ounces Salad Tomatoes
2 ounces Green Onion
1 Jalapeño Pepper
6 sprigs Cilantro
2 Lime
15 ounces Pinto Beans
12 ounces Summer Squash
1 teaspoon Spice Blend
1 Avocado
1 ounce Vegan 'Cheese'
2 ounces Lettuce
Per Serving
Calories 530
Total Fat 27 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 670 mg
Total Carbohydrates 61 g
Dietary Fiber 23 g
Sugar 13 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.

IPA

We think this burrito bowl needs an IPA. We want a crisp IPA without overpowering bitterness, but instead a lot of citrus flavor in taste and smell.

Wicked Weed Pernicious, Asheville, NC

Gruner Veltliner - Kremstal, Austria

Gruner Veltliner, with its crisp acidity and vegetal notes, transitions well into the grains and vegetables found in the burrito bowl. The wine has flavors of herbs and citrus that complements the avocado and pico de gallo nicely.

Weingut Stadt Krems, Gruner Veltliner, Kremstal, Austria

METHOD

1
MISE EN PLACE • Thinly slice green onion, keeping white and green parts separate. • Chop tomatoes. • Discard pepper stem and seeds; mince flesh. • Halve and juice 1 lime. Cut other into wedges. • Cut squash into 3/4-inch dice. • Thinly slice lettuce. • Pick cilantro. Chop half (leave remaining leaves whole).
2
• In a bowl, combine tomatoes, half of onion whites, half of jalapeño (using half of jalapeño will yield a somewhat spicy dish; use less if you prefer), chopped cilantro, lime juice and 1/4 teaspoon kosher salt. • Taste and adjust seasoning as desired with kosher salt and lime wedges.
3
• Drain beans, reserving 1/2 cup liquid. • Place a saucepan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, and remaining onion whites and remaining jalapeño. Cook, stirring, until onion begins to become translucent, about 1 minute.
4
• Stir in beans and measured liquid. • When beans simmer, reduce heat to medium-low. Simmer until beans are tender and fragrant, 8-10 minutes. Taste and adjust seasoning as desired with kosher salt.
5
While beans cook, place a large sauté pan over medium-high heat. Add 2 teaspoons cooking oil. When oil is hot, add squash in a single layer. Cook without disturbing until lightly browned on bottom, 2-3 minutes.
6
• Stir in spice mix and 1/4 teaspoon kosher salt. Cook, stirring, until squash just becomes tender, 2-3 minutes. • Remove pan from heat. Stir in onion greens. Taste and adjust seasoning as desired.
7
Thinly slice avocado. Tip: Squeeze a lime wedge over slices to prevent browning and add flavor.
8
• Divide squash and beans between 2 bowls. Top with ‘cheese.’ • Arrange pico de gallo, lettuce, avocado and cilantro leaves over top. • Serve with remaining lime wedges, and enjoy!

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