Making your Own Salad Dressings with Fresh Herbs
Making your Own Salad Dressings with Fresh Herbs
August 13th 2PM -3:30PM Instructor: Leslie Cerier
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Register
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Moroccan Tahini Dressing with Cilantro”, “Avocado Dressing with Garlic Scapes”, “Basil-Oregano Vinaigrette”, “Garlicky
Basil Dressing” are some of the delicious, versatile dressings that we will make together. Come learn how to mix and match
fresh herbs to make flavorful, quick and easy global inspired recipes for summer salads. Tasty samples.
Vegetarian Express: Quick and Easy Vegetarian Cooking
Location is Kripalu Center for Yoga and Health, Stockbridge, MA
September 10-12, 2010 Friday-Sunday Instructor: Leslie Cerier
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Register
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Dreaming about making quick, delicious, and nutritionally balanced vegetarian meals? Come excite your palate and expand your
repertoire with Leslie Cerier’s inspirational recipe lineup.
The key word here is “quick”! In this delicious weekend, you’ll learn timesaving tips, experiment with quick cooking ingredients, and
discover how to manage every part of your cooking process effectively and efficiently, from setting up your kitchen and chopping
vegetables to shopping seasonally. You’ll also get ideas on leftover management and ways to enhance flavor, substitute ingredients,
and use garnishes to dress up your dining experience.
Leslie has developed recipes for organic food companies and individuals for two decades, and is the author of several popular
cookbooks. She will show you how quick and easy vegetarian cooking can be. Beginners as well as seasoned cooks will get great
benefit from this approachable hands-on cooking class in Kripalu’s state-of-the-art teaching kitchen.
From the Field to the Table
Location is Esalen Institute, Big Sur, CA
Week of September 19-24, 2010
Click Here to register or call 831-667-3005 or
Click Here to email Leslie for more information
Have you ever wanted to know how to make the tastiest and most nutritious meals with fresh-picked garden produce?
This delicious and illuminating workshop combines organic gardening with organic gourmet cooking and feasting.
Join vegetarian chef, cooking teacher, and cookbook author, Leslie Cerier, and Esalen farm and garden manager an
passionate sustainable farmer and gardener, Shirley Ward, for a fun and informative hands-on cooking and gardening
experience.
Monday through Thursday, we will start in the garden, and harvest crops for our lunch. Shirley will show us the
best in hands-on harvest techniques, crop varieties grown in Big Sur's coastal environment, propagation (seed
starting) and planting methods, irrigation, soil building, composting, cultivation, and the benefits of companion
planting: combining produce with flowers and herbs.
Back in the Big House kitchen, Leslie will teach you how to mix and match our freshly harvested produce and herbs
with whole grains, beans, local goat cheeses, and more, as we cook our lunch from scratch with gratitude for the
Esalen farm and garden.
Leslie will show you how to cook like an artist, design and prepare colorful meals, create global flavors from the
fresh herbs and spices, and compose dishes using contrasting shapes and textures. Eat like kings and queens while
deepening your connection to the land and lessening your carbon footprint.
Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook, and Going
Wild in the Kitchen.
($50 ingredient fee paid directly to the leaders)
Leslie is available for private classes, too.
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