Friday – Sunday, Hands On Vegetarian Farm to Table Cooking Class June 29-July 1; Shutesbury, MA
A pinch of this, a sprinkle of that—the right herbs and spices enhance the flavor of any dish. This fun and informative garden to table hands-on vegetarian cooking class is designed for both novice and seasoned cooks. Gourmet organic chef, teacher, and cookbook author Leslie Cerier shows you how to use herbs and spices to make delicious, healthy, globally inspired dishes, Continue reading →
As a woman who loves to cook for health and pleasure, I think of mixing and matching my organic, local summer harvest with the rich flavor and buttery texture of organic, unrefined, fair trade red palm oil. While there are a long list of healthy fats to use like sesame, virgin olive and coconut oil, I like variety. Also as an artist in the kitchen, the red palm oil adds a beautiful orange hue to the Coconut Curried Red Lentil Soup With Spinach; plus anti-oxidant rich Beta-carotene and Vitamin E.
Its time to eat and cook with organic garlic scapes, the tender flowering tops of growing garlic bulbs. In the fall, we plant garlic cloves, which over winter and miraculously sprout up in the spring. As soon as the garlic shoots up, spirals and flowers, in early summer, we snap them off, which gives us garlic scapes to cook Continue reading →