|2 servings||calories per servings 600||protein serving 33 g||carbs per serving 81 g||total fat per serving 17 g|
Peaches and Vidalia onions are summertime favorites in Georgia. Pairing them with cucumber and basil makes for a refreshing salad that fuses the best seasonal flavors of a local farmers market. It’s paired with simple pan-seared chicken breast and bouncy barley, making it a family-friendly meal that comes together oh-so quickly.
|Nutrition Facts||/ Per Serving|
|Total Fat||17 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||11 g|
• Place a small saucepan with a lid over high heat. Add barley, 1 3/4 cups water and 1/4 teaspoon kosher salt.
• When liquid boils, reduce heat and cover saucepan.
• Simmer until barley is tender but not mushy, 12-15 minutes.
• Drain off any excess liquid. Leave off heat, covered to keep warm.
MISE EN PLACE
• Halve cucumber lengthwise; thinly slice crosswise.
• Halve peach. Discard pit, and thinly slice flesh.
• Peel, halve and thinly slice onion.
• Pick and chop basil leaves.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
In a bowl, combine cucumber, peach, onion, vinegar, 1 tablespoon olive oil, sugar, basil and 1/4 teaspoon PeachDish Salt. Taste and adjust seasoning as desired with PeachDish Salt.
• Place a 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.
• Stir butter into barley. Divide between 2 plates.
• Slice chicken against the grain.
• Top barley with chicken. Serve with cucumber-peach 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...