Spring

White Beans with Lemon & Bay

Radish, Carrot, & Leek Fritters with Roasted Garlic & Parsley Yogurt Sauce [Gluten Free]

Sheet Pan Asparagus & Paneer with Tangy, Garlicky Arugula & Yogurt Marinade

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

Foods I’ve Come to Love: Apricots

Carrot-Beet Salad with a Leek-Lemon Vinaigrette

Lunch with the In-Laws

Mean Peas

No-Kebab Kebabs: Vegetables with Lemon-Herb Tofu

Vegan Spring Tacos with Cucumber, Radish and Avocado

Asparagus & Edamame Salad with Green Garlic

Baby Turnips and Greens in a Moghul-Style Sauce

Pea and Lettuce Soup

A Perfect Artichoke

Warm Greek Lentil Salad with Feta and Dill

Spring-Ingredients Chickpea 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 →