Tag Archives: Mediterranean

Organic Edible flowers on Salads

Falafel, Salad and Soup YUM

Beautiful organic edible flowers make a meal gorgeous. One of the things I love about teaching cooking is inspiring folks to engage their senses, cook from their hearts, be mindful, creative, sensual, have fun and pleasure cooking and eating healthy food. Continue reading

Organic Summer Salad

Organic July Salad

Do you like to dress your salad with garden fresh organic herbs and edible flowers?

While I have sustained some lost of veggies to a lucky rabbit, I am happy to eat the nasturtiums, calendula and borage flowers, thyme leaves, and arugala from my organic garden.  My CSA, the biodynamic, organic Brookfield Farm I belong to is my food land security. Lots of veggies to come from my garden, but in the meantime, I am well fed by CSA. How about you? Continue reading

Spice It UP! 8 CPEUs Hours Approved

Leslie Cerier picking organic basil and organic greens

June 29-July 1; Spice It Up! Creative Cooking with Herbs and Spices; Hands On Vegetarian Farm to Table Cooking Class; Shutesbury, MA (Friday – Sunday)

And Yes, you can just come for Saturday or do a half day/partial weekend Please Email Leslie for more Information and to Register:

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Spice Up Your Whole Grains

Organic, gluten-free, Vegetarian Sorghum Salad

Versatile and neutral flavored whole grains pair well with most herbs and spices. Above is my Mediterranean Sorghum Salad, a popular warm weather salad. With a satisfying chew similar to barley, gluten-free sorghum can be stir fried with African spices, or boldly dressed with a ginger miso dressing. Fresh mint, oregano, and chives also make a tasty dressing for this high fiber luscious marinated grain salad. Serve on a bed of lettuce, topped with goat or sheep feta for an Continue reading