Vegetarian Express, Quick Meals with Real Whole Foods

Corn Grits with Sautéed Kale and Goat Cheddar Cheese vegetarian, gluten-freeVegetarian Express, Quick Meals with Real Whole Foods

Sunday January 28, 11AM-2:30PM; Amherst, MA

In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents delicious whole foods that are quick, easy to prepare, health enhancing, and nutritious. We will prepare dishes for our lunch by mixing and matching fresh, organic, and seasonal vegetables, herbs with quick-cooking organic vegetarian proteins such as Continue reading

Creative Cooking with Sea Vegetables

Egg Rolls with Goji BerriesSunday, January 21; 11:00AM-2:30PM; Amherst, MA

Hands on Organic Farm to Table Cooking Class

Versatile, tasty, available all year round, sea vegetables are a rich source of minerals, vitamins and fiber. Their health benefits are legendary: regular consumption has been linked to reduced rates of some illnesses and, in sufficient quantity, some sea vegetables are purported to help fight the effects of radiation, plus they’re great for the hair and skin. Alaria, arame, dulse, kelp, nori… learn which are best to flavor soups and which cradle sushi, which complement bean dishes and which sparkle in salads. Join Leslie Cerier, co-author of Sea Vegetable Celebration, Continue reading

Shamanic Photography

Monet’s Spring by Leslie Cerier; Copyright © 2016 Leslie Cerier. All Rights Reserved to Leslie Cerier.

Above, Monet’s Spring as a vertical looks shamanic, spring green moss water reflection on a shallow stream in Western MA Can you see the Chagall Like hound? And the faces in the water? Continue reading

Asian Cole Slaw with Ginger and Parsley

Asian Slaw sweetened with maple syrup

Maple ginger dressing makes a tasty Asian slaw; perfect as a main course salad for lunch and dinner. Popular for potlucks, too. The hemp seeds offers a complete protein in this fabulous, easy to make vegan salad. Continue reading

Dinner Party

Shiitake Mushroom Risotto with Saffron and Butternut Squash

I love to cook, and as an Organic Farm to Table Vegetarian Personal Chef, for over 30 years, I enjoy going into people’s home and cooking up a feast for special occasions.

Here is the Organic Vegetarian Menu I created for and with my client for her upcoming 50th Birthday Dinner: Continue reading