Sweet Spot
The Sweet Spot Improvised food and music event with vegetarian chef Leslie Cerier and cellist/composer Stephen Katz April 8, 2018 2 – 4 PM Amherst, Massachusetts Do you want to dive deeper into...
View ArticleErica’s Special Birthday Dinner
Here is the special menu I created with my clients for their mom’s 70th birthday dinner party. I came to their house to cook and set up this delicious buffet: Cabbage and Scallion Egg Rolls W/Tofu...
View ArticleLeslie Cerier, Ancient Grains and Apple Pie
Amore Terra Magazine, Matteo Lusiani, interviews Leslie Cerier, The Organic Gourmet about ancient grains and how to make an apple pie with spelt flour. Here is the interview in English followed by the...
View ArticleTeff and Vegetable Croquettes
Butternut squash, teff and millet create naturally sweet croquettes. Sprinkling ground almonds before frying the croquettes in ghee makes for rich comfort food. Serve as an appetizer or main course...
View ArticleLuscious Vegetarian Cooking from the Heart
I experienced so much pleasure today cooking and baking with some of the last of my winter produce, from my organic, CSA* farm share. Slow cooking beans with spices create rich flavors for a luscious...
View ArticleSpice It Up! Creative Cooking with Herbs and Spices
Friday – Sunday, Hands On Vegetarian Farm to Table Cooking Class June 29-July 1; Shutesbury, MA A pinch of this, a sprinkle of that—the right herbs and spices enhance the flavor of any dish. This fun...
View ArticleCooking with Herbs and Spices Interview
”I’m offering people a recipe for inspiration.” Leslie Cerier Have a listen and become much more knowledgeable about herbs and spices Leslie uses in her cooking. Topics: Leslie’s journey to...
View ArticleGet A Private Group Cooking Class
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 Meals...
View ArticleThe Contemplative Feast, Expanding to Joy
June 16, 11AM-2PM, Shutesbury, MA Come set up a grounded foundation to EXPAND into JOY with Mother Daughter Team, Leslie Cerier and Michelle Huber Movement explorations, meditation, writing, Gourmet...
View ArticleEmbodying A Delicious Life
Happy Spring Everyone! Hope that you have much beauty blossoming in your life. I am grateful for all of you. This spring, I have been enjoying cooking for some of my favorite personal chef clients,...
View ArticleExpanding into Joy, The Contemplative Feast, June 16
June 16, 11AM-2PM, Shutesbury, MA Come set up a grounded foundation to EXPAND into JOY with Mother Daughter Team, Leslie Cerier and Michelle Huber We love joy! Weather permitting we will be outside....
View ArticleStuffed Peppers
When teff is cooked with tomatoes, basil, and a pinch of saffron, it becomes a delicious filling for bell peppers. Filling the bell peppers with hot cooked basil scented teff lightly cooks the peppers....
View ArticleOrganic Perennial Sage
It has been so much fun today gardening in the rain and also watching my perennial herbs come back from the brutal New England winter. Sage, as you can see above has lost its brown leaves and is...
View ArticleSpice Up Your Whole Grains
Versatile and neutral flavored whole grains pair well with most herbs and spices. Above is my Mediterranean Sorghum Salad, a popular warm weather salad. With a satisfying chew similar to barley,...
View ArticleOrganic Fresh Picked Strawberries
Yum! Fresh organic strawberries! That was my thought this morning. I jumped out of bed and drove to my organic CSA, the Brookfield Farm in Amherst, MA to pick 4 quarts. Some to freeze. Some to make a...
View ArticleSpice It UP! 8 CPEUs Hours Approved
June 29-July 1; Spice It Up! Creative Cooking with Herbs and Spices; Hands On Vegetarian Farm to Table Cooking Class; Shutesbury, MA (Friday – Sunday) And Yes, you can just come for Saturday or do a...
View ArticleGarlic Scapes Makes Great Kale Pesto
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 wait a...
View ArticleOrganic Kale, Cilantro and Basil Pesto
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, some...
View ArticleSpice It Up! Recipes
MMM, Thinking that on the first night of Spice It Up! Creative Cooking with Herbs and Spices this weekend of showing how to make our own marinated sun-dried tomatoes with garlic scapes and fresh garden...
View ArticleKeep Cool with Organic Fruit Smoothies
In the garden early this morning, I was already feeling the heat, I decided to make a cooling organic vegan cranberry pomegranate smoothie for breakfast to make sure that I had protein: cashews, chia...
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