Garlic Press Jess - Intuitive Cooking School

🧅 onion lovers, meet your new favorite veggie! 
 
…LEEKS!!! 
 
I have a thing for "underdog" foods that don’t get a lot of love… cabbage, beans, broth made from scraps, etc. One of my favorite humble vegetables whose deliciousness often gets forgotten is THE LEEK. 
 
Some reasons I love leeks: 
 
They’re in season year round. They last a good week in the fridge! They are generally inexpensive and oh-so-delicious sautéed simply with butter and/or olive oil! They make a perfect "bed" for fish or chicken, or alongside/mixed into eggs. 
 
Leeks have a scrumptious, mild onion flavor AND they don’t make you cry when you chop them! They sauté faster than an onion, too. Many recipes will tell you to discard the top dark green parts, but I think that’s dumb - the dark green part is just as delicious as the pale green/white parts! 
 
ALL ABOUT LEEKS in my Friday email today, plus a handy photo guide on the best way to clean them and chop them quickly into fast-cooking ribbons. If you’re not on my list already, sign up at the link in my profile to get the goods :) 
 
Happy leek-eating! 
 
Love, Jess 
 

controversial opinion ➡️ raw corn is my favorite corn 🌽 
 
If you grew up like me - only ever eating summer corn on the cob or winter corn from the freezer - then you may never have considered eating corn raw. So let me introduce you one of my favorite summer delights... 
 
Raw corn is juicy and sweet just like cooked corn, except crisper and with a slight starchiness that I find delectable. Plus, anytime I can skip a step and have something be MORE delicious, you know I'm gonna be ALL ABOUT IT! 
 
Learn about my three favorite ways to eat raw corn in my Friday newsletter today! (Link in profile to sign up.) Short and sweet and super easy! 
 
Happy Friday, friends! 
 

a NEW thing to do with carrots! 🥕  
  
I often have carrots laying around… usually (and luckily) because they last WEEKS in the fridge when stored properly (either in a damp /towel or stored submerged in water. More in highlights.)  
  
When I’m sick of the same old same old with carrots, I make this carrot salad (adapted from ’s original version in her amazing cookbook ). It’s an awesome light side dish with just the carrots - and/or can be made more filling with the addition of chickpeas, lentils, and/or tofu, in which case it’s perfect for a crunchy, refreshing lunch!   
  
Swipe to see the varieties of "looks" this salad can take on.   
  
Shared my version of the recipe with my email list today. When I write recipes, they are usually more like “guides” because I like to give you options. In this case you can grate the carrots, practice your "precision chopping skills" by cutting them very thinly into coins, OR you can go for the mandolin. Rainbow carrots make for an even more colorful show. And plenty of inspiration for add-ins to make it as interesting or simple as you like!  
  
While the colors are not on theme, this would make a FAB side dish for your upcoming potlucks!  
  
Link in profile to get the recipe/get on my email list if you’re not already. Happy long weekend, friends!  
  

Whole, fresh fava beans! I consider them the RIBS OF VEGGIES when made in this special (my favorite) way!  
 
They’re savory, flavor-PACKED, hearty but not heavy, and finger-lickin' delicious. The original recipe is a from one of my favorite cookbooks/columns by the same name by . The first time I made this, it immediately went into my “recipe arsenal” and I've been eating these regularly every spring and summer since. I’ve since adapted the recipe to be easier and simpler, and it’s still the only way I make favas! 
 
What I love most about this treatment is: NO shelling, NO peeling. (Less waste, less work, and MORE FOOD - a win win win!) The pods are just as delicious as the beans inside - who knew! AND… these will satisfy veggie-lovers and meat-eaters alike! 
 
Shared my adapted version of this favorite recipe today in my food for thought friday email. Link in my profile to sign up if you’re not on the list! 
 

Introducing my chief eater for life! 😍🤞😍 That’s the cooking-teacher way of saying, I’m engaged! 💍
 
I shared my pandemic love story - which was really more about all the challenges that came BEFORE the love story - with my email list today. A rare-ish deep 😳 personal share, but one worth telling :)  
 
I have to tell you that, from a career + cooking perspective, I have been EAGERLY AWAITING this big life change to see how it would expand my cooking horizons! I've been looking forward to the experience of cooking regularly for a partner/family because - growth! evolution! - and, of course, new content! 🤣 I'm excited to see what this change brings, and how it will help me relate to all of YOU and help you cook better/faster/easier for your partners and families. (And don't worry if you're solo, cooking for one will always be my home base.)  
 
Link in my profile to sign up if you’re not on the list yet and want to hear the story 😍.

I’m teaching another zoom class on Tuesday: Intuitive Cooking TONIGHT! - happening around dinner time, wherever you are! (Two different time slots - for my people on all coasts or in between.) 
 
We had SO much fun in the April classes - and I can keep teaching this for a WHILE because it will be different every time based on what you all have in your fridges!! 
 
Here's the format of the class: 
 
1. Scavenger Hunt in your kitchen/fridge for categories of food items. 
 
2. Quick Lesson on the meal "formulas" I use most often to cook intuitive, delicious, healthy meals in 20 mins or less 
 
3. Cooking Plan/Cooking Time! - Based on what you find in your scavenger hunt, I brainstorm and coach/guide you individually to make a quick-dinner plan using what you have around, likely in ways you haven't thought of before!  
 
Then everyone will make dinner live on the call together - you can ask questions throughout and we'll show and tell at the end (time permitting)! 
 
My students reported that they learned so much from *each other* in addition to me, which I LOVE! 
 
Signups close on Monday so be sure to sign up today or over the weekend to claim your spot! Link in my profile to sign up. Friday email readers - there’s a discount code in today’s (and last week’s) email, so open that up if you want a little discount. 
 
Hope to see you there! Happy weekend! 
 
xo, 
Jess 
 

in today’s Friday email: strawberry rhubarb sauce in the instant pot... then snacks like this all week long 😍 
 
Also I’m teaching another live class on May 25: Intuitive Cooking Tonight!!! More on that in a bit. 
 
In the meantime dm me if you’re not on my list and want the deets on either or both of the above 😊🍓 
 

don’t know about you, but this week I’ve been craving something NEW, something FRESH, something EXCITING! 
 
ENTER STAGE LEFT: a tasty new desk snack (original idea from ’s Dining In cookbook) 
 
🥒crunchy veggies (cucumbers and jicama!)  
+ plain yogurt  
+ minimally sweet, turmeric-spiced granola  
✨drizzled with olive oil and sprinkled with salt!  
 
YUM it is fresh and crunchy and different! 
 
If you’ve been reading for a while, you may recall that I live what I call an 80/20 lifestyle (read more on my blog post: “The ‘diet’ I live by”). One of the key bullet points to this is that 80% of my cooking involves foods I can make on autopilot, and 20% is Fun/New/Effort, in which I follow new recipes and make more exciting things. 
 
When I get bored of all my usual foods, it’s time to tap into the 20% FUN category, and so that’s what I did this week, by making granola! 
 
I love making granola - a while back I used to make it once a month. Granola is actually very simple to make, and it makes a big batch so I think it’s highly worth it! I often find store-bought granola disappointing, OR if it’s good, it’s really expensive and comes in a tiny bag that’s gone super fast. 
 
Granola is also flexible and easily adaptable, so you can often play with the recipe, or at least not be worried about being too exact when you follow one. 
 
Granola is also one of my FAVORITE things to make and give as a GIFT! It’s especially great for mailing to faraway friends because it lasts so long and isn’t too heavy, and I love that it’s healthy-ish AND still feels like a special treat. 
 
SO, in today’s Food for Thought Friday email, I’m telling you about my three favorite granola recipes that are really worth making, especially if you need something NEW and FRESH and DIFFERENT to spice up your cooking routinet. Make sure you get on my list at the link in my profile if you want the scoop!  
 
PS. I used my favorite turmeric from to make this granola. Please check out their feed + amazing India relief efforts. I donated last week and encourage you to too! 
 

I firmly believe that making your own salad dressing is one of the FIRST things you should learn as a new (or newly intuitive!) cook. Why? Because: 
 
1. It's SUPER simple, easy, and fast 
2. You seriously can't mess it up 
3. It's a great way to practice "tasting and adjusting"  to balance flavors to get them just right, AND... 
4. If you're currently using bottled dressings and/or just doing oil and vinegar, making your own just-a-tiny-bit-more-effort dressings is a VERY simple way to REALLY AMP UP your salads/food! 
5. Pro-tip - Dressings are not just for salad! They're a great way to jazz up roasted/sauteed/grilled veggies, or really any other dish you want! Dressings/vinaigrettes are one of the key categories of "sauces" I make most often. (If you've been reading for a while, you know I'm a big fan of sauces as one of the easiest ways to make more delicious meals!) 
 
In today’s Food for Thought Friday email - a guide to making your own dressings (just three simple ingredients you can mix and match and make ENDLESS combos from!) AND my FAVORITE lemon vinaigrette recipe, which I make at least once a month! 
 
To get the guide and start making your own easy amazing dressings, sign up at the link in my profile or DM me your email address and I’ll sign you up/send it on over to ya! 
 
Happy Friday, friends!! 
 

bunches vs bags vs heads vs containers 🥬 which greens are best?    
    
A few weeks ago I found myself FUMING in the kitchen while picking through a large plastic container of mixed greens.    
    
You know what I’m talking about - you begin to pull out handfuls of spring mix, only to find little brown, wilty, smelly bits of rotting lettuce speckled throughout the plastic box. They leave tiny brown-juice trails on the GOOD pieces of lettuce, and the closer you look, the more yucky pieces you seem to find. (see photo 4)     
    
If you’re like me (kind of a weirdo)… with a possibly-obsessive hatred of food waste, you may spend 20 minutes picking through the whole container to get all the good pieces out before washing them twice in the salad spinner to make sure all the funky brown bits are gone.    
    
Or - maybe you’re the (smarter?!) type who opens the container, gets a nasty whiff of defunct lettuce, and immediately throws the whole thing away, feeling a bit guilty about it, but figuring it’s not worth the time to sort through.  
    
If you’ve been in either of these situations before, then let me MAKE MY CASE 🤓 for buying bunches of greens and whole heads of lettuce over those pre-packed containers.     
EXHIBIT A: In my experience, bunches and whole heads can last a full 1-2 weeks in the fridge if you store them properly! Seriously - I have been pushing the limits of my lettuce/greens storage this past year (bc: laziness) and I am still amazed every time I find myself eating delicious, perfect lettuce leaves (from a whole head) a full 1-2 weeks after I purchased them!  
    
I'm here to convince you to at least give whole heads and bunches a try!  
    
For my full argument, you’ll have to check out my food for thought friday email today! If you’re not on the list already, sign up at the link in my profile.     
    
To be fair to all sides, I also include when and why I WOULD buy the containers. AND OF COURSE, all the details on how I keep my greens beautiful for a full 1-2 weeks.    
    
Can’t wait for all the glorious summer greens! Happy friday, friends!    
    

Want to cook while you work? I’ve got a hack for that 🍠 
 
Today I want to tell you about one of my favorite hands-off intuitive cooking hacks… and it’s one you’ll want to master while you’re still working from home! 
 
It’s super easy - literally 5 mins MAX of "active" cooking - and will help you get ahead on your cooking game for the week by giving you an awesome BASE to turn into a variety of tasty meals/snacks all week long.  
 
The hack is: roasting potatoes whole (while you work or do something around the house)! It works amazingly for sweet potatoes and regular potatoes. I’m giving you the low down in today’s food for thought friday email, including how I roast (lots of options) and most importantly, how to eat them! 
 
While sweet potato season is technically in the fall/winter, sweet potatoes + potatoes can be stored for long periods and are generally available year round. I think this method is great for any time of year, and it's one of my favorite low-effort cooking ahead strategies in my intuitive cooking arsenal.  
 
For all the deets, make sure you’re on my email list - link in profile or dm me and I’ll add ya to the list. 
 
Happy Friday, friends! 
 

Have you ever had a big bowl full o' lentils that was SO GOOD you started dreaming about it later?! If not, I have a lentil recipe that may cause such an episode! 
 
Quick personal story behind these magic lentils: this recipe originates from my chef friend Brigitte, who I used to work for back in my catering days. The way Brigitte and I met is actually one of my prouder moments - she "poached" me while we were both working for a different caterer (she didn't know but I was only 3 days into my catering career when we met!). After working side by side in the kitchen for one full day together, she pulled me aside and was like, "Hey, I'm starting a catering company and you're a really hard worker. Would you consider working for me instead of here?" I couldn't believe it - all I had done that day was eons of dishes and boring chopping projects (catering isn't very glamorous, it's a lot of kitchen grunt work... and also a great place to learn!). I soon started working for Brigitte's catering company and we became buds! Working for Brigitte is where I developed a much deeper knowledge around timing of cooking, what can be done ahead, and how to cook for large groups. 
 
Also... Brigitte makes the BEST LENTILS! After taking some home with me from one of our catering gigs, I couldn't get enough of them and asked her for the recipe. "I don't really use one!" she said, but she told me the main ingredients. And I’ve been making lentils this way ever since. 
 
Today in my Food for Thought Friday email, I shared my version of Brigitte's French-ish lentils. If you want in on it, sign up at the link in my profile or DM me your email and I’ll get you signed up/making some tasty lentils soon! 
 
If you live in the Bay Area and need a caterer, check out my friend Brigitte's company - (She also makes STUNNING cakes!)