Leslie Cerier, The Organic Gourmet sitting in the organic herb garden offering cooking tips and recipes for fresh dill, cilantro, rosemary, and parsley. Salad dressings, cilantro peanut sauce, and how to mix and match the local harvest with fresh herbs for delicious dishes
Leslie Cerier, The Organic Gourmet picking up her autumn weekly organic share of veggies at her CSA. Here’s what’s in my basket this week: lots of salad greens: arugula, red Russian kale, tat soi, and to eat at the rainbow: daikon radish, watermelon radish, also known as rainbow radish, & red bell pepper. Eat your greens and the rainbow. As the week’s change, we can mix and match the local, organic, seasonal harvest to eat the rainbow all year round for our health and happiness.
Saturday November 10; 11AM-2PM: Eating Your Way to Strong Bones; Amherst, MA
Cut through calcium confusion. Discover and prepare delicious vegetarian, seasonal dishes to nourish your bones. Find out all the fabulous whole foods to eat to strengthen your bones and foods to avoid that weaken the bones. We will feast on what we make for our lunch. Continue reading