Salads

A Midsummer Night’s Beans [Vegan][Fast]

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

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

Tabbouleh a la Kiki

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

Chickpea and New Potato Salad with Shallot-Mint Dressing

Yellow Beans with a Chipotle Dressing

Black Beluga Lentil Salad with Slumped Cherry Tomatoes

Fennel-Red Onion Salad

Carrot-Beet Salad with a Leek-Lemon Vinaigrette

Asparagus & Edamame Salad with Green Garlic

An Ordinary Dinner

Apple Salad

Carrot-Jicama Salad

Cucumber-Chickpea Salad

Chickpea Patties with Arugula Salad

Black Bean & Citrus Salad

Warm Greek Lentil Salad with Feta and Dill

Spring-Ingredients Chickpea Salad

Fennel & Chickpea Salad

A Fava Bean Endorsement & Spinach Salad

Pink Salad

Lentil Salad

Corn & Tomato Salad

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 →