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After teaching a private cooking class on Zoom focused on sauces to make delicious tofu and tempeh dishes, I made this tasty tofu scramble with seasonal veggies, turmeric, and nutritional yeast. [...]

All organic, summer fresh farm to table vegetarian and gluten free dinner is easy to prepare. Being stocked is one of the keys to effortless dinner preparation. Simple cooking techniques like [...]

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, [...]

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 [...]

Mediterranean Summer Feast features from my organic garden and community farm fresh organic eggplant, summer squash, kale, garlic, pesto, onions, with French lentils, goat cheese, and edible [...]

Organic Hemp Seeds are powerhouses of nutrition. Full of beneficial nutrients like zinc, protein and Omega 3 & 6 that can help give our immune system a boost. These small seeds have big [...]

Amherst based cooking instructor, Leslie Cerier shares the art of the 15- minute feast By ANDY CASTILLO Hampshire Gazette, Amherst, MA

Here is a quick and easy, delicious recipe for vegan basil pesto with walnuts. This pesto recipe is thick, green and so delicious that I guarantee you won’t miss the cheese. Of course, it is [...]

Every Summer, I love to pick lots of fresh organic basil to make pesto, flavored oils, dressings, among other delicious farm to table vegetarian, vegan and gluten-free dishes for personal chef [...]

I just harvested 80 garlic bulbs from my organic garden. Imagining all the vegetarian, vegan, gluten-free, delicious soups, pesto, sauces, dressings, chili, and more that I will cook up this year [...]

Teaching “Spice it Up! Creative Cooking with Herbs and Spices ” as an organic garden to table workshop in my country kitchen. I am grateful for all that came out to enjoy this hands [...]

This week, I made my first Kale Pesto. I read about them and then once I had a fresh bunch of kale and lots of fresh harvested garlic scapes, I blended them with hemp: hemp seeds and hemp oil, [...]

This week, I snapped off 80 curly garlic scapes., the mildly flavored flowering tops of the bulbs of garlic growing in my organic garden. This encourages the garlic bulbs to grow bigger. As I [...]

For over 30 years, I have been teaching hands on farm to table vegetarian group and private cooking classes. Michelle and Anthony came this winter for one of them: The Vegetarian Express, Quick [...]

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 [...]