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Colorful, flavorful, seasonal, organic veggie stir fry with wild mushrooms cooking in a wok with noodles. Vegan, gluten free, delicious, fun family Dinner

Hear Ira Bryck speak with LESLIE CERIER, THE ORGANIC GOURMET about her early experiences with her grandmother, who cooked by feel, and her mother, who was a solid 1950s meal maker. [...]

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 [...]

This is George. He came to me as a client wanting to create a vegan product. He brought his “oat almond cinnamon date” topping that he wanted me to help […]

Warm day, sunny day! Yippeeee! Grateful for all the organic farmers growing great greens this time of year. And of course there is plenty of wild dandelion greens and chives […]

Picking up organic ground cherries at my (Community Supported Agriculture) CSA, the Brookfield Farm, biodynamic farm in Amherst Massachusetts. Green ones are tart and yellow orange ones are [...]

Amherst based cooking instructor, Leslie Cerier shares the art of the 15- minute feast By ANDY CASTILLO Hampshire Gazette, Amherst, MA Tuesday, October 16, 2018   After a long day […]

Organic locavore salad with tahini miso dressing. YUM! Local goat feta, fried wild chicken of the woods mushrooms, which I found in the woods behind my home. The fresh lemon […]

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 […]

If you are looking for organic, vegan options in the new year, Leslie Cerier, the Organic Gourmet Chef, showed us her recipe for miso ramen noodle soup. February 6, 2018 […]

Miso* Ramen Noodle Soup is perfect for lunch on a chilly day!  Noodle Soup, YUM! There are many quick and easy ingredients to make this tasty vegan and gluten free […]