As I brainstormed potential blog ideas with my best friend, I was in the process of creating this wonderfully DELICIOUS and easy weekday dinner. The recipe I’m featuring today was created by one of my favorite recipe developers, Justine Doiron. I originally discovered her through her viral social media accounts @Justine_Snacks, with a presence across platforms such as Instagram, TikTok, and YouTube. She is known for her focus on plant-forward cooking and her unique take on seasonal and simple ingredients. She has established herself as a resource for creative, inventive, yet approachable cooking, sharing recipes that are accessible enough for the average home cook but still bring something unique and special to each meal. Justine’s recipes have spanned more than just the typical approach to food blogging. Her vulnerability and storytelling through her recipes inspire authenticity, deeper connections, and finding joy right within the walls of your kitchen.

This week’s zesty recipe, Zhoug Beans with Crispy Potatoes, caught my attention due to its vibrant green color. It can also become a no-cooking recipe if you omit the potatoes (Although I highly recommend not doing this… They were delicious!). As I later learned through reading through the recipe, green zhoug is made from a combination of green hot peppers, then it is seasoned with coriander, garlic, salt, occasionally cumin, and various spices. It is roughly chopped and then mixed with olive oil, creating a unique and flavorful hot sauce of sorts. This versatile recipe can easily become anyone’s breakfast, lunch, snack, or dinner. In fact, I loved it so much that I used the leftovers the next morning and combined it with toast and a fried egg to make a delicious open-faced sandwich.