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Healthy Kale Caesar Salad with Tahini Caeser Dressing Ingredients FOR THE CHICKPEAS: 15 ounces chickpeas, drained, rinsed and patted dry 1 tablespoon olive oil 1/2 teaspoon kosher salt 1 teaspoons garlic herb seasoning FOR THE DRESSING: 1 clove of garlic, grated 3 tablespoons tahini 2 tablespoons fresh lemon juice 2 tablespoons olive oil 2 tablespoons warm water 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 3 tablespoons grated Parmesan cheese FOR THE SALAD: 1 large bunch curly leaf kale 2 tablespoons olive oil 1/2 teaspoon kosher salt 1/4 cup shaved Parmesan cheese, for serving Instructions MAKE THE CHICKPEAS: Preheat your oven to 400 (or 200)

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Equipment Ingredients For the Chicken and Chicken Stock 3 lb whole chicken neck and giblets removed 4 chicken bouillon teaspoons or cubes I use chicken Better Than Bouilion 1 1/2 large celery stalks quartered 1 medium sweet onion peeled and quartered 6 tbsp salted butter 3/4 stick 2 tsp freshly ground black pepper 1 1/2 tsp minced or finely grated garlic For the Cornbread 2 1/2 cups self-rising cornmeal mix Rose uses Pearl Milling Co yellow cornmeal mix 2 1/2 tbsp all purpose flour 2 1/2 tsp granulated sugar 1 1/4 cups whole milk room temperature 3 large eggs room temperature and beaten 1/2 cup sour cream room temperature, 4 oz 1/2 cup salted butter melted 2 1/2 tbsp vegetable oil For the Cornbread Dressing 1 medium sweet onion (about 1 cup), finely diced we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 1 large celery stalk (about 1 cup), finely diced we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 1/4 cup finely chopped green pepper we use the food processor to make super fine (you can also saute in butter ahead if you want them nice and soft) 6 oz herb seasoned stuffing About half a 12 oz bag, Pepperidge farms is what we use 1 (10.5 ounce) can cream of mushroom soup 1 (10.5 ounce) can cream of chicken soup 4 white sandwich bread slices (include the ends) 1 1/2 tsp ground sage 1 1/2 tsp poultry seasoning 3/4 tsp black pepper Instructions For the Chicken and Chicken Stock Place the chicken breast side down in an 8 quart pot and cover with 8-10 cups of water or enough to fully submerge the chicken