This week, we’ve got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970’s health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for <a href="https://www.splendidtable.org/story/2024/08/16/lentil-loaf" class="default">Lentil Loaf</a>. Jess Damuck’s latest book is Health Nut: A Feel-Good Cookbook. Then, we head to North Carolina to catch up with Chef Ashley Christensen.  She takes on listener questions with Francis and shares some mind-blowing thinking around working with seasonal produce, including an idea a delicious, simple corn cob stock. Ashley is the chef at Poole’s Diner and Death & Taxes in Raleigh, NC, and author of the cookbooks Poole’s and It’s Always Freezer Season. She left us with a delicious recipe for <a href="https://www.splendidtable.org/story/2020/06/18/charred-summer-squash" class="default">Charred Summer Squash</a>. Broadcast dates for this episode: <ul><li>August 16, 2024 (originally aired)</li><li>August 1, 2025 (rebroadcast)</li></ul> <hr> When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!  <hr> <a href="https://support.americanpublicmedia.org/ST-POD">Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.</a>

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808: Garden to Plate: Delicious Summer Recipes and Cooking Ideas with Jess Damuck and Ashley Christensen

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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