Find your cooking style through 110 approachable and innovative plant-forward recipes from social media storyteller and food influencer Justine Snacks. To her audience, Justine Doiron is known for her love of vegetables, beans, bread, and farmers’ markets. She was a beginner cook who turned her hobby into a creative outlet and discovered her cooking style along with the confidence to cook intuitively and adventurously with the flavors and ingredients she loves.; Here she shares plant-forward recipes for;salads, snacks, vegetables, breakfasts, seafood and tofu, plus beans (of course), sweets, and breads, and as well as things to eat Recipes include: Baked Kale Salad with Chili Quinoa Brown Butter Tahini on Any Noodle Parmesan-Crusted Butter Beans Tofu Cutlets with a Bright, Summery Salad Boyfriend Salmon Basil Cucumbers with Slightly Sweet Peanuts Butternut Squash Grilled Cheese with Pickled Fennel Black Pepper Chai Blondies Sweet Potato Focaccia Ripple Bread In sharing simple tips and techniques, as well as cooking wisdom she''s picked up along the way, <Justine Cooks <is a delicious invitation to explore your own cooking style and creativity in the kitchen.

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Justine Doiron is a recipe developer and food creator known for her simple, inventive recipes across Instagram, TikTok, and YouTube. She specializes in comfortable, cookable food with a focus on seasonality and approachable ingredients. Her work has been featured in The New York Times, Bon Appétit, The Washington Post, Good Morning America, The Rachael Ray Show, and more. She lives in Brooklyn, New York.

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Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron.

Justine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers’ markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert.
 
Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she’s picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.