|2 servings||calories per servings 400||protein serving 32 g||carbs per serving 44 g||total fat per serving 13 g|
Crisp apple, sage, green onion and white beans create an addictive melange with a flavor far greater than the sum of its parts. It plays nice with both the seared chicken and cumin-seasoned squash, which has the perfect balance of savory and sweet. Sage and butternut are the happiest of flavor combinations; they love to dance.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||44 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Quarter and core apple. Cut into 1/2-inch dice.
• Rinse and drain beans.
• Chop green onion, keeping white and green parts separate.
• Pick and chop parsley leaves.
• Pick and chop 2 sage leaves (save any remaining sage for another use).
• Peel and halve squash. Discard seeds and fibers. Cut flesh into 1-inch pieces.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a large bowl, combine apple, beans, onion greens, vinegar, 1 teaspoon olive oil, parsley, sage and 1/4 teaspoon PeachDish Salt.
• Place a large sauté pan 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.
• Add 2 teaspoons cooking oil to pan. When oil is hot, stir in squash. Arrange in a single layer. Cook without disturbing until browned on bottom, about 5 minutes.
• Season with cumin and 1/4 teaspoon PeachDish Salt. Cook, stirring occasionally, until tender and browned all over, about 5 minutes.
• Add onion whites. Cook, stirring occasionally, until onion is translucent, about 2 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Divide squash mixture between 2 plates.
• Top with chicken.
• Serve with white bean salad, and enjoy!
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.Learn More...