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

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 Lentil Loaf (splendidtable.org/story/2024/08/16/lentil-loaf). 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 Charred Summer Squash (splendidtable.org/story/2020/06/18/charred-sum…).

Broadcast dates for this episode:

• August 16, 2024 (originally aired)
• August 1, 2025 (rebroadcast)

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