In Blog

The art of Self Care.

Summer fresh organic Tomatoes, Kale, Herbs and Eggs with Warm Fresh Corn Tortillas with melted Pesto. YUM! A very satisfying start to my day. 

What started out looking like a Jackson Pollack painting turned into a delightful organic farm to table vegetarian brunch.

First, I sautéed tomatoes and kale in virgin olive oil with fresh ground sea salt and black pepper before adding the whisked eggs. Then I added some garden fresh thyme and chives for a wild looking dish.

As you can see from the top photo, the dish cooked in cast iron became a beautiful, gourmet meal.

Leslie Cerier, The Organic Gourmet is available for private cooking classes and consultations on Zoom; please click here for more information

Recommended Posts

Leave a Comment