Tag Archives: personal chef

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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Summer Gourmet Getaway

Dreamy south facing deck of my home, early morning in July. This is one of my favorite times of the year. Well, I am biased, it is my birthday month. I love the summer heat. Abundant, Organic flowers, some for vases, some for eating, plenty to see in the lush gardens; seasonal veggies, loads of blueberries and raspberries to pick for snacking, adding beauty and nourishment. And by the way, these lilies are edible and gorgeous as a garnish for summer fresh salads.

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Vegan Spring Rolls for Entree or Appetizer

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 variations

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Forest Bathing in my Forest Garden

Foxglove in bloom on south side of house

Forest bathing in my forest garden. The foxglove are abundant and beautiful amidst rock sculptures naturally balanced. View off the south side of my home. Come visit for a delicious gourmet getaway.

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Treating Noodles like a Slab of Bread

Treating noodles like a slab of bread, topped with pesto and served with a garden fresh salad for a delicious lunch. Some pesto’s are thin; some are oily and others like a sauce. My pesto is thick, more like a spread, a dip and of course yummy on pasta. Today, I made a Vegan Pesto from organic garden fresh kale and wild fresh nettles that was plentiful in my garden. I also added some fresh organic basil, hemp seeds, walnuts, garlic scapes, virgin olive oil and ume vinegar. I love nuts and seeds, and have made pesto with almonds, sunflower seeds and even hazelnuts. Hemp seeds and walnuts pack a wallop of omega 3’s healthy fats. Hemp seeds are a complete protein, high in fiber, vitamins and minerals, a super food. The garden fresh salad with nasturtiums and some local goat feta creates a delicious gluten free, vegetarian rainbow lunch.

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