Salad Dressings and Dips with Fresh Herbs

"Asian Cilantro, Zesty Parsley and Scallion, Sweet Basil, Creamy Garlic, Cilantro-Olive are some of the delicious, versatile dressings and dips that we will make together. Come learn how to mix and match fresh herbs to make flavorful, quick and easy recipes that are rich without being loaded with fat.

Leslie Cerier

Cooking Creatively with Sea Vegetables

Taught at the Natural Gourmet Institute for Food and Healing in New York City Wednesday, September 10, 6:30 - 10:00.

Leslie Cerier

Eating Your Way to Stronger Bones

Taught at the Natural Gourmet Institute for Food and Healing in New York City Thursday, September 11, 6:30 - 10:00.

Leslie Cerier

Cooking demonstration at the North Quabbin Garlic and Arts Festival in Orange, MA

Leslie will be showing how to make Chinese Black Coconut Rice with Gogi Berries and Garlic; Quinoa with Garlic and Feta Cheese, and offering tasty samples and signing copies of her latest cookbook, Going Wild in the Kitchen.

Leslie Cerier

Salad Dressings and Dips with Fresh Herbs

See further down page for full description.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Leslie Cerier

Vegetarian Express: Great Meals for the Time-Pressed - New Class!

What would you say to nutritious whole grains that cook in 20 minutes? See below for full description of workshop.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Leslie Cerier

Great Grains in the Morning - NEW CLASS!

Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? See below for full description of workshop.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Leslie Cerier

Eating Your Way to Stronger Bones

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. See below for full description of workshop.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Leslie Cerier

Please bring a cutting board and vegetable knife to class.

Gift certificates are always available!

For directions, please call 413-259-1695, or email Leslie.

Detailed Class Descriptions

Salad Dressings and Dips with Fresh Herbs

Taught in Amherst, MA on Friday, August 8th, 2008
from 3:30-5PM

"Asian Cilantro, Zesty Parsley and Scallion, Sweet Basil, Creamy Garlic, Cilantro-Olive are some of the delicious, versatile dressings and dips that we will make together. Come learn how to mix and match fresh herbs to make flavorful, quick and easy recipes that are rich without being loaded with fat."

Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Cooking Creatively with Sea Vegetables

Taught at the Natural Gourmet Institute for Food and Healing in New York City Wednesday, September 10, 6:30 - 10:00 p.m.

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, hiziki, kelp, nori, kombu, sea palm, wakame... 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, for this upbeat and up-close look at vegetables from the sea. Quick Miso Soup with Dulse and Spicy Thai Noodles; Vegetarian Ginger Tempeh Sushi; Arame Vegetable Egg Rolls; Marinated Japanese Land and Sea Vegetable Salad; Sea Palm Stir Fry with Bhutanese Red Rice; Fried Dulse; and Dried Nettles-Kelp-Sesame Seed Gomasio. (The egg roll wrappers contain some egg whites.)

Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Eating Your Way to Stronger Bones

Taught in New York City on Thursday, September 11th, 2008

Salad Dressings and Dips with Fresh Herbs

Taught in Shutesbury, MA on Sunday, September 28th, 2008 from 1:00pm to 4:00pm

Asian Cilantro, Zesty Parsley and Scallion, Sweet Basil, Creamy Garlic, Cilantro-Olive are some of the delicious, versatile dressings and dips that we will make together. Come learn how to mix and match fresh herbs to make flavorful, quick and easy recipes that are rich without being loaded with fat.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Vegetarian Express: Great Meals for the Time-Pressed - New Class!

Taught in Shutesbury, MA on Sunday, October 5th, 2008 from 1:00pm to 4:00pm

What would you say to nutritious whole grains that cook in 20 minutes? Add seasonal vegetables, some fast-track protein (think nuts, seeds, lentils, tofu, seitan) and voilC , dinner is served - a balanced, ethnically-inspired meal that's outrageously good and so easy to prepare. You'll get time-saving tips and discover how to effortlessly vary grain recipes using different cooking liquids (like vegetable stock, wine or coconut milk) and a palette of spices. African-Spiced Coconut Teff & Red Lentil Stew with Collards & Yams; Gingered Tempeh & Shiitake Sourdough Sandwiches with Mesclun Mix; South American Red Quinoa with Green Beans, Pumpkin Seeds and Chiles; Coconut Curried Seitan with Carrots, Cabbage & Mung Bean Sprouts; Jade Rice Vegetable Pilaf with French Lentils & Toasted Walnuts; Asian Vegetable Stir Fry with Bhutanese Red Rice and Spicy Peanut Tofu; and Corn Grits with Sauteed Onions, Kale & Optional Grass-Fed Artisanal Cheese.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Great Grains in the Morning - NEW CLASS!

Taught in Shutesbury, MA, Tuesday, October 14th, 2008
10:00 AM - 1:00PM -- note new time

Soaked, steamed, delectably baked or griddled, what could be better for breakfast than whole grains? These powerhouses - loaded with vitamins, minerals, fiber, and antioxidants - offer ready energy, great taste, and protection against many diseases. Leslie has reinvented old favorites for this fun, informative class and added new ones that might surprise you - like teff, a tiny grain that can replace eggs in baking, and high-protein amaranth. You'll meet super foods like goji berries and maca to pair with grains for added flavor and nutrition. And Leslie will show you how to mix and match ingredients for infinite seasonal variations. Recipes may include: Power Porridge with Oats, Amaranth & Goji Berries; Vanilla-Scented Bulgur with Dried Cherries & Toasted Walnuts; Coconut, Pecan & Flax Seed Granola with Freshly Made Almond Milk; Teff Banana Pancakes with Extra-Virgin Coconut Oil & Strawberry Sauce with Optional Yogurt; Blueberry-Maca Corn Bread; and Lemon-Poppy Seed Muffin Cake.

Prices for the Shutesbury Classes are $65 each or early bird special, preregister by paying for each class, 2 weeks before each class and save $15 and pay only $50 each class.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Eating Your Way to Stronger Bones

November 16, 11:00AM - 2:00PM
Shutesbury, MA

An adequate supply of calcium is necessary to build and maintain strong, healthy bones. Of course, many simple and delicious foods supply this essential mineral - beans, leafy greens, soy foods, sea vegetables, nuts, seeds and a few special grains. Yet some foods increase our calcium needs and others inhibit its uptake, while others actually steal it from our teeth and bones. To cut through calcium confusion and discover delicious ways to nourish your bones, join Leslie Cerier for this fun and informative class. You will learn which foods to eat and which to avoid, how to make creamy sauces without a speck of dairy, and how to mix and match grains with vegetables for maximum calcium absorption. Japanese Rainbow Salad with Arame and Sesame-Ume Vinaigrette; Leafy Greens with Garlic Tahini Sauce; Tofu Stroganoff with Parsley-Garlic Ribbons; Chickpea Vegetable Pâté; Pan-Seared Coconut Teff Fritters; and Fresh Almond Milk & Raspberry Smoothies. (Some organic yogurt will be used in one recipe.)

Leslie's gourmet kitchen is in Shutesbury, 6 miles from the center of Amherst.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Eating Your Way to Stronger Bones

will also be taught at the Natural Gourmet Institute for Food and Healing in New York City Thursday, September 11, 6:30 - 10:00.

Or call 212-645-5170 to register for these 2 classes at the Natural Gourmet Institute for Food and Healing.

Please make payment to:

Leslie Cerier
58 Schoolhouse Road
Amherst, MA 01002

Leslie is available for private classes, too.