Recipes

Radish, Cucumber, Onion & Chickpea Salad with a Lemon-Parsley Dressing

A Different Kind of Fried Green Tomato

Emerald Beaut Plum Crumble

A Simple Little Summer Dinner

Red Leaf and Basil Salad with Emerald Beaut and Moyer Plums and a Fig-Balsamic Vinaigrette

Tabbouleh a la Kiki

Chickpeas in a Curried Tomato Sauce with Black Mission Figs

Lemon-Sage White Beans Topped with Roasted Shallots & Frizzled Figs

Corn, Tomato and Black Bean Salad with a Lime-Chipotle Dressing

Baba Ganoush & The Eggplant Incident

Yellow Beans with a Chipotle Dressing

Black Beluga Lentil Salad with Slumped Cherry Tomatoes

Hot Weather Classics – Hummus & Sautéed Squash

Fasoulakia Salata

Another Day, Another Dal

Roasted Yukon Gold Potatoes with Zucchini and Poblano Peppers

Vegan Zucchini, Tomato & Onion Gratin

Poblano Peppers with a Black Chickpea Filling

Saag Story

Fennel-Red Onion Salad

Vegan Carrot Spice Cake

Roasted Potatoes with a Chili-Roasted Garlic-Pepita Sauce

Beet Green and Chickpea Curry

Carrot-Beet Salad with a Leek-Lemon Vinaigrette

I’m Jocelyn. I’m disabled by myalgic encephalomyelitis and have been varying gradations of bedridden since 2007. Cooking boldly-flavored vegetarian food frequently featuring legumes is my idea of the most enjoyable use of the twenty minutes total per good day that I can be upright.

Before I became disabled, I spent twelve years in the food business as a cheesemonger, tiny cog in a vast cereal company machine, and marketing analyst/jill-of-all-trades at a stone fruit commodity group. Right this way →