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Virtual Workshop: Beyond Salads featuring Leslie Cerier “The Organic Gourmet” Farm-to-Table Chef, Cooking Teacher & Cookbook Author Wednesday, July 7, 2021 • [...]

Here is a mushroom pesto omelet, perfect for the last days of summer and transition into fall. As the season’s change, you can swap other organic veggies for the mushrooms such as broccoli, [...]

My culinary journey begins in the garden. yours may start in a farmers market, grocery store or coop. Here are some other cooking and eating tips to keep you healthy and maintain an active [...]

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 [...]

For my Spice it Up, Creative Cooking with Herbs and Spices hands on Vegetarian Cooking class, March 17, 2019, we created a twist on a classic minestrone. Using a little strip of tasty and mineral [...]

This summer, one of my guests asked to have her breakfast at 9AM. She was easy going and said for me to make whatever inspired me. With fresh picked garden herbs and greens, my neighbor’s [...]

Spring is here in Western Mass. Hurray! Today, I made a tasty vegan minestrone with some of my organic winter storage root veggies: carrots, onions, celeriac, and potatoes. To make the meal extra [...]

Chickpeas with Tomatoes and Ginger, is a quick and easy dish to make with cooked chick peas with Moroccan combination of ginger, turmeric, cinnamon, cumin, black pepper and fresh cilantro. Vegan, [...]