Tag Archives: greens

Celebrate Everyday

Emily flying mom

Happy Holidays!

Hope you had fun with your family! Here I am with one of my daughters, Emily, flying me, while my other daughter Michelle is photographing us. Soon Michelle and I will switch roles. Then we cook and eat some more.

And Wow! What a year! Thank-you for your support and enthusiasm for my group cooking classes, organic farm to table vegetarian, vegan and gluten-free personal chef services; my Impressionistic Nature Photography; create your own A La Carte Gourmet Getaway Weekends, and for bringing friends and family to private cooking classes. Continue reading

Beautiful Autumn Greetings!

Fall Path

Fall Path Impressionistic Nature Photograph by Leslie Cerier available in note cards, canvas and giclee prints. Copyright © 2004 Leslie Cerier. All Rights Reserved to Leslie Cerier.

Summer has come and gone and now it is the time to harvest and gather ourselves, dream big, shine our light, and cook up nourishing organic meals, feasts for all our senses. To inspire your home cooking, and luscious living, I am having an art show and offering 4 group hands on cooking classes by popular demand: Continue reading

Coconut Curry Lentil and Teff Vegetable Stew

Coconut Curry Lentil and Teff Vegetable StewThis sweet and savory main course stew is even more luscious with ghee drizzled over it as a garnish. Serve with a salad for an enjoyable meal. Continue reading

Greens: Nutrition Superstars

Greens in Tahini Sauce

Cooking with leafy greens is quick and delicious, and, when it comes to nutrition, greens are superstars. They’re anti-inflammatory, detoxifying, help prevent certain cancers, enhance vision, and are high in fiber and low in calories. Rich in antioxidants and minerals, including calcium and iron, greens such as kale, mustard greens, collards, spinach, and chard also have modest amounts of omega 3s. Continue reading

Swapping Ingredients

Corn Grits with Sautéed Kale and Goat Cheddar Cheese

Swapping ingredients, you can come up with a delicious variation of any  dish. Based on the organic local harvest, think fresh spinach, scallions and wild mushrooms. It is June in New England. A tree near my house offered me a gorgeous and very tender chicken of the woods mushroom. Also, instead of using just corn grits, I used a combination of corn grits and steel cut oats. Used the oats because they are yummy and also a great source of soluble fiber to help digest and lower cholesterol. Continue reading