Italian Kale Caesar Salad


1 large egg yolk

1 garlic clove, smashed, peeled, and trimmed

3 anchovy fillets, packed in oil, drained

1 tablespoon plus 1 1/2 teaspoons lemon juice

1 tablespoon plus 1 1/2 teaspoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon colatura (Italian fish sauce; optional)

1/4 teaspoon cayenne

1/2 cup canola oil

1/2 cup plus 2 tablespoons olive oil, divided

1/2 cup freshly grated grana padano cheese

Kosher salt

Freshly ground black pepper

4 ounces country bread, crusts removed, bread torn into small pieces

Two (5-ounce) containers baby kale


Preheat oven to 400°F. Pulse egg yolk, garlic, anchovies, lemon juice, vinegar, mustard, oregano, colatura (if using), and cayenne in a food processor or blender until smooth. Combine canola oil and 1/2 cup olive oil in a measuring cup with spout. With the motor
running, add blended oil in a very thin stream; purée until a creamy emulsion forms. Add cheese and pulse to combine. Season dressing with salt and pepper.

Toss bread with remaining 2 Tbsp. olive oil and spread on a rimmed baking sheet. Bake, tossing once or twice, until crisp and lightly browned, about 10 minutes. Let cool completely.

Combine kale and croutons in a large bowl. Add 1/2 cup dressing and toss to combine.

Do ahead

Dressing can be made up to 5 days ahead. Refrigerate in an airtight container.

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Learn how people are having a “smashing” good time with herbs!


For the peas:

1 leek

1 tablespoon coconut oil or olive oil

2 cloves garlic

A good pinch of chile powder or chopped dried chile

1 (14-ounce/400-g) can black-eyed peas

1 teaspoon vegetable stock powder or 1/2 stock cube

A good grating of nutmeg

1/2 unwaxed lemon

7 ounces/200 g bunch Swiss or rainbow chard

Sea salt and freshly ground pepper

For the herb smash:

A large bunch of cilantro

2 green chiles

2 cloves garlic

1 ounce/30 g shelled walnuts

1 tablespoon runny honey or maple syrup

1 tablespoon good olive oil

Juice of 1/2 a lemon

Sea salt and freshly ground pepper

Rice or flatbreads, to serve (optional)


Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.

Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet. Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown. Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup/200 ml of hot water from the kettle and bring to a simmer. Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so. Meanwhile, strip the leaves from the chard stalks. Finely slice the stalks and add them to the pan, then finely shred the leaves and put to one side.

Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.

Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. If you’re really hungry, some rice or flatbread would go well alongside.

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1/2 head garlic

6 tablespoons extra-virgin olive oil, plus 1 teaspoon for roasting garlic

1 small delicata squash, unpeeled and thinly sliced, seeds removed

1 teaspoon kosher salt

Pinch of freshly ground black pepper

2 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

Pinch of cayenne pepper or hot paprika (optional)

1 large head lacinato kale, thickest ribs removed

1/2 cup golden raisins

1/2 cup hazelnuts or almonds, toasted and chopped

Shaved Parmesan cheese (optional)


Preheat the oven to 400ºF. Trim about 1 inch off the head of the garlic, exposing the cloves. Drizzle 1 teaspoon of the olive oil on the garlic skins and rub it in. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for 30 to 40 minutes, or until the individual cloves are completely soft. Remove from the oven and set aside.

At the same time as you roast the garlic, roast the squash. Place the squash pieces in a small bowl and coat with 2 tablespoons of the oil, 1 teaspoon of the salt, and the black pepper. Spread out the squash on a large baking sheet and roast for about 20 minutes, flipping halfway through, until the pieces are browned and cooked through. Set aside to cool to room temperature.

In a small bowl, stir together the remaining 4 tablespoons oil, vinegar, lemon juice, honey, remaining 1 teaspoon salt, and the cayenne (if using). Squeeze out the roasted garlic into the dressing. Stir well, breaking up the garlic. Set aside.

Wash and dry the kale thoroughly and slice it into thin strips. Place it in a large bowl and add the dressing a bit at a time, using your hands to massage the kale leaves gently until the volume is reduced and they look softened and shiny. You may have leftover dressing. Add the raisins, nuts, and squash pieces and toss.

Serve the salad at room temperature. Top with shaved Parmesan, if desired

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Ranch Dressing



1/2 cup purchased or homemade mayonnaise

1/2 cup well-shaken buttermilk

1 clove garlic, peeled

1 tablespoon finely chopped onion

1/8 teaspoon fine sea salt, plus additional to taste

1/2 teaspoon dry mustard

2 tablespoons finely chopped fresh chives

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh dill

1/4 teaspoon freshly ground black pepper


In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle,
mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

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2 heads of broccoli, florets separated, stems peeled and reserved

Kosher salt

3 tablespoons olive oil

1 oil-packed anchovy fillet

1 garlic clove

2/3 cup mayonnaise

1/4 cup buttermilk

1 cup chervil with tender sprigs

1 cup tarragon leaves

1/4 cup chopped chives

2 tablespoons fresh lemon juice

1 1/2 teaspoons Dijon mustard

3 cups mature arugula, tough stems removed, leaves torn

3 1/2 ounces smoked cheddar, grated


Cook broccoli in a large pot of boiling salted water until bright green and crisp-tender, about 2 minutes. Drain; transfer to a bowl of ice water. Let cool, then drain. Pat broccoli dry; place in a large bowl.

Prepare a grill for medium-high heat. Drizzle broccoli with oil and toss to coat; season with salt. Grill broccoli, turning occasionally, until charred in spots, 5–7 minutes. Return to bowl and let cool, tossing occasionally.

Purée anchovy, garlic, mayonnaise, buttermilk, chervil, tarragon, chives, lemon juice, and mustard in a blender until smooth; season dressing with salt.

Add arugula to broccoli and toss to combine. Drizzle salad with 3/4 cup dressing and toss to coat; season with more salt if needed.

Arrange salad on a platter and top with cheddar.

Do Ahead

Dressing can be made 2 days ahead. Cover and chill.

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Try this egg-tomato curry with your AeroGarden Heirloom Cherry Tomatoes and cilantro!


1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 tablespoons vegetable oil, divided

1 onion, finely chopped

1 (1-inch) piece ginger, peeled, finely chopped

4 garlic cloves, finely chopped

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

2 medium russet potatoes (about 1 pound), cut into 1-inch chunks

1 (14.5-ounce) can cherry or diced tomatoes

1 1/2 teaspoons kosher salt

8 hard-boiled eggs, peeled

Cilantro leaves with tender stems (for serving)

1/4 cup plain yogurt

Steamed basmati rice or naan (for serving)

Special equipment

A spice mill or a mortar and pestle


Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.

Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20–25 minutes.

Stir to combine (it’s okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

Cooks’ Note
If you prefer purchasing pre-ground spices, substitute 1 tablespoon ground coriander for the coriander seeds and 2 teaspoons ground cumin for the cumin seeds.