Tag Archives: local

Festive and Healthy Dishes for Hanukah

Potato Pancakes with Teff Flour, Gluten Free, Vegetarian and Delicious

December 25, 2019; 2PM-6:30PM; Shutesbury, MA

Join Leslie Cerier, “The Organic Gourmet” renown farm to table vegetarian chef, cookbook author and cooking teacher for a hands-on cooking class featuring several delicious seasonal, vegetarian dishes cooked with healthy fats (ghee and virgin coconut oil) to enhance the flavor of your Hanukah parties.

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Holiday Cooking: How to Feed, Please and Nourish Everyone

Leslie Cerier's Gluten-Free Pumpkin Pie

Saturday, November 2, 2019; 11AM-12:30PM; Bolton Library, Bolton, MA

Come learn the playful art of mix and match with our local harvest to cook up a seasonal holiday feast that everyone will love. Join The Organic Gourmet chef, teacher, and cookbook author Leslie Cerier to guide you choosing ingredients, accommodating everyone’s dietary needs, moods and desires to make a healthy, scrumptious, meal to please, feed and nourish everyone during this indulgent holiday season. Families and all ages are welcome. Free. There will be tasty samples for you to try and lots of recipes and ideas to take home.

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Vegetarian Cooking From the Heart, From the Seed to the Table

Moroccan Yams and Carrots with French Lentils vegetarian and gluten-free

Sunday, October 27, 11AM-2:30PM; Amherst, MA

In this hands-on, vegetarian cooking class, gourmet organic chef, teacher, and cookbook author Leslie Cerier presents the playful art of mix and match with the bounty from our local harvest. In the process of cooking and eating our lunch, discover whole foods that are pleasurable, delicious, health-enhancing, and nutritious.

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From Seed to Table, Vegetarian Cooking from the Heart

Organic, Vegan. deliciousCoconut Curried Red Lentil Soup with Spinach

Sunday, October 6, 1-3PM; Yoga Center Amherst; 17 Kellogg Avenue, 2nd floor, Amherst, MA

How can we use more fresh local produce year round to create healthy and delicious meals?

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Organic Vegetarian Brunch

Organic Vegetable and Cheese Omelette with edible flowers. A summer treat for brunch made with fresh organic kale, thyme, marjoram, nasturtiums and borage flowers from my garden. Bunching onions & yellow summer squash from my organic CSA, the Brookfield Farm; grass raised organic eggs and goat feta from the Amherst Farmers Market, and from my birthday lunch yesterday from my daughter, Michelle and our local coop, some incredible goat cheese from Vermont. All these ingredients plus lots of love and slow cooking take this over the top. Savor and enjoy every delicious bite!

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