Organic locavore salad with tahini miso dressing. YUM! Local goat feta, fried wild chicken of the woods mushrooms, which I found in the woods behind my home. The fresh lemon basil herbs, nasturtiums and borage edible flowers came from my garden. Grateful for a such a local, seasonal, quick and easy feast! Continue reading
Leslie Cerier, “The Organic Gourmet” Chef and Cooking Teacher, taught us how to make our own vegan salad with fresh herbs you can find locally May 23, 2018 on Mass Appeal TV (NBC affiliate WWLP Channel 22) Chicopee, MA.
Harvested fresh from her organic kitchen garden: Leslie brought in sprigs of marjoram, thyme, chives, anise hyssop, sage, garlic chives, and mint. These perennial herbs grow easily in the Continue reading
December 15th, 2017 Team Building Hands on Cooking Class/Dinner
in this 3 hour hands-on vegetarian cooking class, gourmet organic chef/teacher and cookbook author Leslie Cerier, presents whole foods that are not just good for you, but also pleasurable and delicious. Come cook and feast on exciting vegetarian dishes that will enhance your immune system, give you energy, rejuvenate your senses, help you maintain an active lifestyle, and promote better teamwork in the work place. You will learn to cook with spices and our local harvest as we prepare a gourmet meal for our dinner.. Continue reading
With fresh herbs and spices: cilantro, mint, and garlic you can make this creamy dressing. You can use organic extra virgin olive oil or organic, fair trade, red palm oil, or hemp oil, just to name a few healthy choices. Thanks to Tracy Eller for the photo
You can use anyone of a variety or organic healthy fats like organic hemp oil, extra virgin olive oil, fair trade organic red palm oil, among others to make fabulous dressings with herbs to spice up any green salad. Join me April 20 for Hands on vegetarian cooking class cooking with healthy fats for energy and stamina in Amherst MA. From vegetarian main course to pastries, I will show Continue reading