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.



Sesame seed crust:

3 tablespoons sesame seeds

1 cup wholemeal spelt flour, plus extra for dusting

1/3 cup unsalted butter

1 egg

Olive oil or butter, for greasing


1 tablespoons olive oil or butter

1 large onion, finely sliced

1/2 cup crème fraîche (use low-fat if you fancy it)

1/2 cup plain yogurt (use low-fat if you fancy it)

5 free-range eggs

1/4 cup kale, woody stems removed and leaves finely sliced

1/2 cup smoked salmon slices (preferably wild and MSC-certified), torn into bite-sized pieces

To serve:

Leaves from 1/2 bunch of fresh basil


Preheat the oven to 350°F.

Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.

Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.

Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.

Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.

Add 3 tablespoons of water to bring it together.

Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).

Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.

Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low–medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.

After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.

Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.

Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.

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