Your boxes are made to order to ensure zero food waste – orders are open for delivery on Thursday 3 December. Cape Town and surrounds only.

A Kale Recipe Highlight with ‘Food that loves you back’ author, Chef Amerae Vercuil

Fill your fridge and pantry with the colours of a MARKET BOX Spring Harvest Table this week! Think: all things bright, fresh, healthy and seasonal to welcome the long-awaited magic that is springtime. Tucked between this week’s goodness of bright red strawbs and delicious citrus, you’ll find luscious green kale from Naturally Organic. 


Kale’s reputation for being a tough green (as no amount of boiling will make their woody stems soft or edible) is well known. But we’re here to show you that it is possible to turn your kale leaves into something deliciously more-ish – Chef Amerae Vercuil has shared her recipe (below) to show us just how. 


Amerae is a food stylist, chef, recipe developer and author of the recipe ebook ‘Food that loves you back’ which has over 100 delicious, health-inspiring recipes. The book represents all the colourful and mainly plant-based meals Amerae enjoys eating on a daily basis. 

It is a book for everyone, with keto and banting-friendly recipes, meat dishes and indulgent sweets” she adds. 

Don’t forget to order your box before 10PM tonight, for delivery on Thursday afternoon. Because springtime calls for the welcoming of all things new, here is a fresh Kale Caesar Salad recipe by Chef Amerae to add to your collection:


Kale Caesar Salad by Chef Amerae

Use Naturally Organic kale, a simply delicious homemade dressing, and Aioli’s truffle aioli to create a caesar salad of dreams. 

  • Prep the kale by ripping the leaves off from the stems and discarding the stems. Rinse with water and pat dry. Place the kale leaves in a bowl and chop with a scissor to create finer pieces. 
  • Start with the dressing, use a jar with a lid and add 2 tbsp honey or sweetener of choice, ¼ cup olive oil, 1 stp salt, ½ tsp mustard, ½ tsp black pepper, 2 tbsp apple cider vinegar. Pop the lid on and give it a good shake until the ingredients are well combined – season further to taste. 
  • Add the dressing to the kale and mix with a tong or fork to ensure the dressing is well absorbed by the kale. Set aside. Not into raw kale? Fry the kale for 2 minutes in a hot pan with some oil, before adding the dressing. 
  • Optional step: take some left over roast chicken, and shred it into finer pieces with 2 forks. Add the 1 tbsp of the truffle aioli, ¼ cup of yogurt and season with salt and pepper. Mix well and stir in 2 tbsp of chopped parsley. Set aside. 
  • Optional step to load up on more greens: place a pan over medium heat with some oil. Quickly fry the mangetout peas until bright and slightly softened. Season with salt. Half lengthwise (optional) then set aside to cool down. 
  • Plate up the kale and chicken & top with some grated Kleinrivier colby cheese, a bit of citrus zest, and a sprinkle of some Seed & Circus granola (or any nut or seed of choice for some crunch). 
  • Toast up some country loaf from SCHOON, and serve alongside smeared with your truffle aioli.