Vegetarian Express, Luscious Meals in Minutes

At Esalen, Leslie Stirs chopped fresh herbs into a salad

June 25, 10:30-2PM Hands on Cooking Class; Shutesbury, MA Vegetarian Express, Luscious Meals with Whole Real Foods

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 by mixing and matching fresh, organic, and seasonal vegetables, fruits, herbs with quick-cooking organic vegetarian proteins: legumes, whole grains, nuts, seeds, local organic grass raised eggs, local grass raised organic goat and cow cheeses.

In the process of cooking, you will discover time-saving strategies and ways to manage every part of your cooking process effectively and efficiently, from setting up your kitchen and chopping vegetables to shopping seasonally. Leslie will cover other useful tips for leftover management, enhancing flavor, substituting ingredients, and using garnishes to dress up the dining experience.

  • Expand your cooking repertoire with healthy fats including hemp, coconut, olive, and more.
  • Boost Omega-3 fatty acids in delicious dishes made from dark leafy greens, pasture-raised eggs, walnuts, flax, hemp, chia, and sesame seeds
  • Add super foods like goji berries, maca, and cacao.

Engage your senses with quick-cooking whole foods as a means of self-expression.Those with a fast-paced life and little time to cook will experience the bounty of delicious meals cooked in minutes.

We will feast on what we make for our lunch.

Price is $75 if paid in advance or $100 at the door if there is room.

Please send your check made out to Lesile Cerier along with your name, or names of folks you are registering; your email address, phone #, address, and how many folks you are registering. Please mail your check to Leslie Cerier, 58 Schoolhouse Road, Amherst, MA 01002

Contact Leslie for more information and to register: leslie@lesliecerier.com

Photo by Tracey Eller

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