|2 servings||calories per servings 624||protein serving 21 g||carbs per serving 84 g||total fat per serving 24 g|
We’ve lightened everyone’s favorite, macaroni and cheese, but replacing some of the cheese with grated spring vegetables, which add flavor and texture but no fat. A topping of bread crumbs and pecan bits give the baked dish extra crunch.
This spring seasonal menu will be available through late May.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||7 g|
Heat oven to 425° F. Prepare your mise en place: Finely grate carrots and radishes. Peel, halve and thinly slice onion. Peel and thinly slice 2 garlic cloves. Pick and finely chop oregano and parsley leaves. Grate cheddar.
Heat 1 teaspoon cooking oil in a small saucepan over medium-high heat. Add onion, garlic and 1/4 teaspoon PeachDish Salt. Cook while stirring until onion begins to become translucent, 2-3 minutes.
Add 1 3/4 cups water, milk, ditalini pasta, carrot and radishes. Increase heat to high to bring to a boil. Reduce heat to medium-low to simmer. Cover, and simmer until pasta is fully cooked, about 6 minutes.
Stir in butter and 1/2 of the grated cheese. Taste and adjust seasoning as desired with PeachDish Salt. Transfer the mixture to a small casserole, and smooth out the top. Sprinkle evenly with remaining grated cheese, then bread crumbs and pecan bits. Place casserole in the oven and bake until the top is browned and melty, about 12 minutes.
Remove from oven and sprinkle with chopped herbs. 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...