#jess damuck

[abramsbooks]

RECIPE: Burrata with favas, peas, and preserved lemon (from Salad Freak by Jess Damuck)

When English peas are in season and finally sweet, I can’t get enough of eating them straight out of their shells. Squeezing the fava beans out of their little jackets is pretty fun too—I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish is so beautiful and clean and allows the flavors of the favas and peas to shine.

PRODUCE

1 cup (170 g) shelled fava beans, preferably fresh from 1½ pounds (680 g) beans

2 cups (290 g) shelled English peas, preferably fresh from 1½ pounds (680 g) peas

Fresh chive blossoms (or just some chopped chives, mint, or other fresh herbs)

DAIRY

2 balls burrata (about 8 ounces/225 g)

PANTRY

Kosher salt and freshly ground black pepper

2 tablespoons finely chopped preserved lemon

Extra-virgin olive oil (use your very good kind)

Flaky salt

COOK: In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine-mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup (170 g) favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.

Boil 2 cups (290 g) peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.

ASSEMBLE AND SERVE: Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tablespoons finely chopped preserved lemon over everything. Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs.

One of TIME’s most anticipated cookbooks of Spring 2022 One of Food & Wine’s best cookbooks of Spring 2022 A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[warmglowofsurvival]

very far left corner just a shirt

[jocia92]

Dan Stevens plugging Jess Damuck's new cookbook via IG stories.

[viennagirl71]

New pics of Dan! 😃

Post of Jess Damuck Birthdayparty (small Dan behind!)

Post of musician John Mood with Dan hanging around ...

[krystaabesamis]

[lekkerresepte]

Health Nut Vegan Chili

A special, triple-bean, vegan chili inspired by Jess Damuck’s new cookbook. It’s bold, flavor-packed and uses a technique to achieve the best texture of any chili I’ve eaten. It’s time to schedule a big chili night. Continue reading Health Nut Vegan Chili on 101 Cookbooks http://dlvr.it/T5lJ3s

[skylightbooks]

ALENA’S HOLIDAY CATALOG PICKS

THE DRY HEART by Natalia Ginzburg; translated by Frances Frenaye

Honestly, I think this is the best book I’ve read all year. Heartbreaking and poignant, Ginzburg explores all the greatest hits—loneliness, desperation, betrayal. It’s the kind of book that explores universal experiences with such precision that you might feel like it’s written specifically for you.

CIVILIZATIONS by Laurent Binet

What a fun, dark, playful-dark, funny, strange page-turner. I’m always in awe of an author brave enough to take on a counterfactual history project, and Binet pulls it off and hits all the right notes.

DISPATCHES by Michael Herr

One tradition I have, maybe the only one I have, and certainly the only one I stick to, is reading Dispatches every year. Herr is a master stylist—he could write about a banana rotting and I’d gladly incorporate that piece into my tradition.

SALAD FREAK by Jess Damuck

I’m adding this to the catalog because I want it. Does anyone want to buy it for me? All I want for Christmas is you… to buy me Salad Freak. Maybe we can make a salad together. Anyway, if you know anyone like me, they’d probably love this book.

[zoeoliver]

(Download Book) Salad Freak: Fresh, Healthy Recipes You'll Love - Jess Damuck

Download Or Read PDF Salad Freak: Fresh, Healthy Recipes You'll Love - Jess Damuck Free Full Pages Online With Audiobook.

  [*] Download PDF Here => Salad Freak: Fresh, Healthy Recipes You'll Love

[*] Read PDF Here => Salad Freak: Fresh, Healthy Recipes You'll Love

 Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes?such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad?are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about

[haslemere]

thatdanstevens Salad freaks @jessdamuck

❤❤Dan and Susie Stevens at Jess Damuck's book launch party.

[chrispineofficial]

book tag game!! i was tagged by @hudders-and-hiddles and basically all pandemic i’ve been on a big time cookbook/cooking and travel memoir kick so y’all are gonna be like “is she okay” and the answer is no. i am not

last bought: Black Food edited by Bryant Terry. very excited to read!! it’s a beautiful book

last borrowed: technically i borrowed The Culture of Craft by Peter Dormer from the library at work to scan chapters for joanna @doppelbangin who i will tag in this post if she wants to play the game

was gifted: hmmmm i guess it was when my sister bought me 4 beautiful cookbooks for my birthday years ago: Peru: The Cookbook by Gaston Acurio; Momofuku by David Chang; The French Laundry Cookbook by Thomas Keller and Michael Ruhlman; and Thai Food by David Thompson

started: i’m on that sweet sweet Dracula ride as of yesterday. i caved

finished: Flash in the Pan by David Blum. absolutely hysterical true account of an early 2000s era disaster restaurant

gave 5 stars: A Cook’s Tour by Anthony Bourdain. have just read his whole oeuvre. this is the best and most exciting of his books. it chronicles his first trip around the world, over 20 years ago. i miss that dude so much

gave 2 stars: Salad Freak by Jess Damuck. yes this is a book about salads. recipes are pretty good but this woman is insufferable. fun hate-read though

didn’t finish: Tropic of Cancer by Henry Miller. yeah we get it dude, you fuck. good for you and probably only you

tagging: if they want to @doppelbangin @tiffranosaurusrex @rendherring @vulcanette @jon-lox and anyone else who wants to go!!

[onlyexplorer]

Jess Damuck takes her love of salads to new heights

Jess Damuck takes her love of salads to new heights

Breadcrumb Links Life Eat and drink Culture Books The Los Angeles-based food stylist takes lessons from Martha Stewart, salads as an art form, and nurtures an obsession with her first book, Salad Freak “It’s always kind of a magic thing when it all comes together,” says Jess Damuck, kitchen and prop stylist, producer, writer, and self-proclaimed salad fan. Photo by Linda Pugliese Reviews and…

[abramsbooks]

RECIPE: Immunity Salad (from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck)

You don’t need to already be sick to make this salad—but doesn’t just looking at it brighten your day a little bit? Eating it regularly during the colder months gives your immune system a boost but also just feels really clean and fresh when we may be eating a lot of things that aren’t.

Serves 2 as a light meal (This is great served with your favorite brothy soup.)

PRODUCE

2 large beets

2 sweet potatoes

1 (1-inch/2.5 cm) piece ginger, peeled

1 clove garlic, peeled

1 head fennel

1 grapefruit

4 cups (80 g) baby spinach

PANTRY

Extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon apple cider vinegar

½ teaspoon honey

6 Medjool dates

½ cup (65 g) hulled pumpkin seeds (pepitas), toasted

COOK: Preheat the oven to 425°F (220°C).

Trim the leaves from 2 large beets (reserve for another use; for instance, sauté them in a little garlic and olive oil!). Roast the beets for 60 minutes. (Note from Abrams: You can find Jess' technique in Salad Freak!)

When the beets have been in the oven for 20 minutes, slice 2 sweet potatoes in ¼-inch thick (6 mm) rounds, place them on another rimmed baking sheet, and toss them with olive oil salt and pepper. Roast for about 30 minutes, tossing the potatoes once, until they are golden brown and the beets can be easily pierced with a knife. Let them cool to room temperature or until they are able to be handled.

MAKE THE GINGER, GARLIC, AND APPLE CIDER VINAIGRETTE: Into a large bowl, grate 1 inch (2.5 cm) ginger and 1 clove garlic, then add 1 tablespoon apple cider vinegar, ½ teaspoon honey, and 2 tablespoons olive oil. Season with salt and pepper.

PREP: Make an ice bath. Cut the stalks and fronds from the fennel bulb and cut in half, and then in half again, and then thinly slice on a mandoline right into the ice bath. Let crisp up for about 10 minutes, then pat dry on paper towels or a clean dish towel.

Cut 1 grapefruit into supremes.

Pit and slice 6 dates.

ASSEMBLE AND SERVE: Add the fennel, grapefruit, dates, 4 cups (80 g) baby spinach, beets, and sweet potatoes to the large bowl with the dressing. Toss everything to combine, arrange on serving plates, and then sprinkle with ½ cup (65 g) pumpkin seeds. And stay healthy!

One of TIME’s most anticipated cookbooks of Spring 2022

One of Food & Wine’s best cookbooks of Spring 2022

A USA TODAY and PUBLISHERS WEEKLY bestseller!

Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun. The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu. For Damuck, the perfect salad balances each bite, with something tart enough to twinge your cheeks, something sweet to balance out the bitter, and something with a little salty crunch to finish. Salad Freak is not just about eating to feel good; it’s about confidently combining flavors to create fresh, bright, and satisfying meals that you will want to make again and again.

For more information, click here.

[jocia92]

Dan and Susie Stevens at an event for the cookbook Salad Freak by Jess Damuck

[abcnewspr]

HIGHLIGHTS FOR ABC NEWS’ ‘GMA3: WHAT YOU NEED TO KNOW,’ MARCH 28-APRIL 1

The following report highlights the programming of ABC’s “GMA3: What You Need to Know” during the week of March 28-April 1. “GMA3: What You Need to Know” is a one-hour program co-anchored by Amy Robach, T.J. Holmes with Dr. Jennifer Ashton as chief medical correspondent. The news program airs weekdays at 1:00 p.m. EDT| 12:00 p.m. CDT on ABC, and 4:00 p.m. and 6:00 p.m. EDT on ABC News Live.

Highlights of the week include the following:                                

Monday, March 28 — “GMA3” recaps Hollywood’s biggest night from the Academy Museum with ABC News contributor and SiriusXM host Mike Muse and ESPN senior entertainment reporter Kelley Carter  

Tuesday, March 29 — Actor Matt Damon and Gary White (“The Worth of Water“); author Jess Damuck (“Salad Freak”); actress Dominique Fishback (“The Last Days of Ptolemy Grey“)

Wednesday, March 30 — New York City Department of Health Commissioner Dr. Ashwin Vasan; actress Jamie Lee Curtis and co-author Barney Saltzberg (“What Do You See?”); actor and author Maurice Benard (“General Hospital“); Deals and Steals with ABC e-commerce editor Tory Johnson  

Thursday, March 31 — Chattanooga Police Department Chief Celeste Murphy; podcast co-hosts Sarah Stewart Holland and Beth Silvers (“Pantsuit Politics”); actress and singer Toni Braxton (“Fallen Angels Murder Club: Friends to Die For”)

Friday, April 1 — A conversation between Rodney King’s daughter Lora King and George Floyd’s sister Bridgett Floyd; Faith Friday with Yaqeen Institute for Islamic Research Founder Imam Omar Suleiman; actor and host Alfonso Ribeiro (“America’s Funniest Home Videos”)

-- ABC --

[warmglowofsurvival]

[warmglowofsurvival]