This salad is one of my favorite varieties – BAKED SALAD. And yes, that’s definitely a salad style I included in my cookbook. Baked Salad is a style of vegetable bowl that I’ve been obsessing over (and finessing!) since 2020….
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Tomatillo Beans
I love tomato girl summer, I LIVE for tomato girl summer. But it simply would not BE tomato girl summer if we didn’t include the tomatillo in the equation! And that’s how these Tomatillo Beans, in all their perfect simplicity,…
Black Beans & Rice with Cilantro Lime Vinaigrette
There are many beans in this humble bean world that I think get shafted, and the black bean is definitely one of them. Luckily this black beans and rice with cilantro lime vinaigrette recipe fully gives black beans their due!…
Rhubarb Salad with Little Gems, Hazelnuts & Parmesan
Rhubarb has always been one of my favorite vegetables to work with. It’s light, tart and while we often see it in desserts, I think it lends itself really nicely a salad dressing! It’s like learning how to harness rhubarb’s…
The Cookbook!
My new cookbook, JUSTINE COOKS, is now a New York Times Best Seller! Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron (me!) I can’t wait to…
Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
I know I can’t quit it with the baked salads, and that’s because they are the most versatile and delicious things, and frankly, the only kinds of meals I want to eat this time of year! But while some of…
