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 →
CHICOPEE, Mass. (Mass Appeal TV; Sept 19, 2013) – We all need a certain amount of healthy fats in our diets for energy and to help our bodies absorb important vitamins, but which fats should you choose?
Leslie Cerier, “The Organic Gourmet” shared more about healthy fats vs bad fats on WWLP TV 9/19/13. Continue reading →
Garlic Scapes are the flowering tops of garlic. While we wait for the garlic bulb to mature and fatten up. We snap them off the scapes, also known as garlic flowers. Delicious and tender, try them in stir fries, pesto, dressings, sauces; anywhere you might use garlic cloves or scallions.
And if you like, you can also use the scape to make Garlic Flavored oil, which you can drizzle on pasta, soup, salad, bread, and more.
“Have you ever found yourself in the kitchen wanting to make
something new and exciting but not knowing where to start? Are you interested in mixing things up? Look no further! Leslie
Cerier?s book, Going Wild in the Kitchen, will easily help you add
more spice to your life!” Continue reading →