Let’s play a quick game of Family Feud where we take lots of creative liberties! In this scenario, I am both Steve Harvey and the audience. The topic in question: What does Sara put on top of food when she doesn’t want her meal to be a basic bitch?
If you answers were to put an egg on it, cover it in yogurt, or douse it in ketchup, you would be correct!! And for bonus points: drench it in zhoug sauce. Have you ever tried this stuff? It’s so good I could eat it with a giant soup spoon. Zhoug is a Yemenis hot sauce made out of peppers + herbs usually served with falafel. I used to only eat it on shawarma, but now I use it on everything. Every once in a while, I will make a big batch for the week to marinate chicken, add to a little mayo for sandwiches, or dip veggies in.
For Easter yesterday, we had a big family dinner with ham, scalloped potatoes, marinated asparagus, rolls, and a carrot salad that I can’t wait to post soon! Oh, and the aforementioned traditional strawberry shortcakes 😬 I wore one of my absolute favorite spring dresses and drank Moscow Mules while my little cousin looked for Easter eggies. After, I took Bell on a long walk during sunset and then watched Hitch while destroying my tongue on a bag of Cadbury Mini Eggs that were on sale. It was a perfect day! And now I have a bunch of ham for sammiches, and I’m putting zhoug on those sammiches, don’t try and stop me!!
A few years ago, when SSL was a baby blog, I was really into these recipes touting descriptions such as “low-fat”, “sugar-free”, “healthy”, blah, blah, blah everything that I now hate. Seventeen Magazine and Pinterest had me convinced that these ingredients were healthy for me even though I could actually taste the chemicals in them. Not that I don’t post healthy recipes anymore, but now instead of using a bunch of processed shit (like low-fat Cool Whip ugh), I make recipes that are naturally healthy and wholesome and don’t have ingredients like hydrogenated vegetable oil! Anyways, at one point, I had posted this recipe for “healthy potato chips with low-fat garlic aioli”, and even though that description gives me shivers now, the recipe was actually pretty decent. The greatest offender in the ingredient list was low-fat mayo which…I don’t know I guess could be worse?? And, the picture was taken with probably an iPhone 4 and was blurry. I’ve come a long way since then, but the other day, I accidentally came across the recipe and decided to recreate it! This time, I decided to make the potatoes wedges, because there’s more surface area for crispiness, and I added the zhoug sauce, because potatoes need it. Also, I’ve included some ~hip~ new tips to make those potatoes super crispy without deep frying, so this is perfectly healthy for a weeknight meal yay!
Potato Wedges with Zhoug + Garlic Aioli
Serves 4
Potato Wedges
2 lb. Yukon gold potatoes
1/4 c. flavorless oil
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. smoked paprika
Salt and pepper, to taste
Cut potatoes into 8 wedges. Place potato wedges in a bowl of cold, salted water. Let soak for a couple hours over overnight. This will make the wedges super crispy!
Preheat oven to 400*F. After soaking potatoes, drain and add to a pot of boiling water. Boil for about 6 minutes, or until you can just pierce potatoes with a fork – they should not be mushy. Drain well.
Toss potatoes with oil, garlic powder, onion powder, paprika, salt and pepper. Place on a baking sheet, and bake for 20 minutes. Flip potatoes and cook for another 20-25 minutes until crisp. Serve with aioli and zhoug!
Zhoug Sauce
2 c. cilantro
1 c. parsley
2-5 jalapenos, depending on spice preference*
3 cloves garlic
Zest + juice of 1 lemon
1/2 tsp. cumin
Pinch sugar
Salt and pepper, to taste
1/4 c. olive oil
In a food processor, combine cilantro, parsley, jalapenos, garlic, lemon zest, lemon juice, cumin, sugar, salt, and pepper. Pulse until everything is chopped up. While the processor is running, drizzle in the olive oil until combined. Serve.
*Sometimes I use 2, which doesn’t yield a super spicy sauce. I’d say my favorite is 4. If you’re super sensitive to spice, just use 1. You can take the seeds out if you prefer, but I leave them in!
Garlic Aioli
1/4 c. mayo or plain Greek yogurt
1 Tbs. lemon juice
1/4 tsp. cayenne pepper
1/3 c. parmesan, shredded
2 cloves garlic, chopped
2 Tbs. olive oil
Salt and pepper, to taste
In a small bowl, combine mayo or Greek yogurt, lemon juice, cayenne, parmesan, garlic, salt, and pepper. Whisk in olive oil. Serve.
xo Sara Lynn
*Song of the day: Cutlass Cruiser by TOPS
I have a fairly strict criteria when it comes to my margs: fresh lime, on the rocks, salt. I’m pretty leery of margarita mixes that are the color of Dipsy the Teletubby and taste like lime-flavored candy in all the wrong ways. My favorite Mexican restaurant in town makes perfect margaritas made in what can only be described as fish bowls, so usually I just use a margarita craving as an excuse to go eat chile rellenos + all the chips and salsa in the restaurant. However, this weekend is both Cinco de Mayo and my cousin’s sixth birthday, so we’re going to throw a unicorn-themed Mexican food night! I’m bringing a pitcher of margaritas + unicorn cupcakes. Rumor has it there will also be a piñata and coloring books. It’s going to be off the chain!!! 
