Tag Archives: seasonal

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!

Continue reading

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

Continue reading

How to Make Vegan and Gluten Free Spring Rolls: Cooking Demonstration

Organic Ingredients Spring Rolls for Slow Living

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, 2019

Continue reading

Organic Catering for A Bachelorette Party

Falafel Patties are great for lunch or dinner served with a salad

I love being a Personal Chef and cooking up a feast for my clients to celebrate special occasions. We created the menu together based on organic farm to table seasonal ingredients. Everything was gluten free and vegan except the Double Layer Chocolate Cake with Maple Buttercream Frosting. You can see the menu below.

Continue reading

Cilantro Olive Dip/Spread

Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as appetizer dip served with rainbow radish and carrots sticks. Organic green olives adds to the YUM and Fun. Served on my Vegan Gourmet Getaway Weekend.

Continue reading