Jul 12, 2019 CHICOPEE, Mass. (Mass Appeal TV, NBC affiliate) Leslie Cerier , The Organic Gourmet Chef and Cooking Teacher shows us how to make these colorful, healthy spring rolls. Have fun making these all year round swapping seasonal vegetables for infinite variationsContinue reading
Spring rolls make a beautiful appetizer with colorful seasonal vegetables and garden fresh herbs. As the seasons change you can substitute ingredients and create colorful mosaic patterns with numerous combinations of salad greens, grated, marinated, pickled, seasonal vegetables, edible flowers, herbs and more. Plus, with climate change, this “yoga in the kitchen” flexible approach to mixing and matching local ingredients may be the key to lessening our carbon footprint and eating well throughout the year. Below are some photos from my presentation/cooking demonstration on How to Make Delicious Spring Rolls Fristat the Slow Living Summit in Brattleboro, Vermont June 6, 2019Continue 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
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 make your own organic Marinated Dried Tomatoes with Fresh Herbs: marjoram, basil, thyme and garlic. YUM! Eat them from the jar or put them on salad, pasta, pizza; thicken tomato sauces and add color and fragrant flavors to vegetable sautés. Continue reading