|2 servings||calories per servings 690||protein serving 35 g||carbs per serving 28 g||total fat per serving 52 g|
As much as we love peaches in cobbler, they make a wonderful addition to refreshing summer salads like this one. This one is made with a base of kale; although it receives a lot of press for its nutrient-density and health-benefiting properties, many still avoid this leafy green due to its tough and bitter nature. The secret here is to slice your kale thinly and massage it thoroughly—this softens its texture, brightens its color and allows more its sweet, grassy flavors to shine. While we’re betting that the combo of fresh shallot, sherry vinegar and a pinch of sugar are more than enough to change one’s mind about kale, the addition of toasted, spiced pecans, sweet peaches and crisp pea greens make it all the more convincing, and downright delicious.
|Nutrition Facts||/ Per Serving|
|Total Fat||52 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||10 g|
MISE EN PLACE
• Heat oven to 350° F.
• Thinly slice green onion, keeping white and green parts separate.
• Halve peach, and discard pit. Thinly slice flesh.
• Remove and finely chop kale stems. Thinly slice leaves.
• Halve pea greens.
• In a bowl, whisk together 3 tablespoons olive oil, vinegar, sugar and 1/4 teaspoon PeachDish Salt.
• Add kale stems and leaves. Squeeze and crush kale in dressing.
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
• On a baking sheet toss pecans with 1 tablespoon olive oil, paprikash spice blend and 1/4 teaspoon PeachDish Salt.
• Toast in oven until lightly browned, about 5 minutes.
• Place a skillet 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.
• Gently toss peaches and onion whites in kale.
• Taste and adjust seasoning as desired with PeachDish Salt.
• Thinly slice chicken against the grain
• Divide kale-peach salad between 2 plates.
• Top with chicken, onion greens, pea greens and spiced pecans.
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...