Organic Cooking Classes with Autumn Produce, Seasonal Menus from Leslie Cerier, The Organic Gourmet

Hi all,

Just back from the Gluten-Free summit in Providence Rhode Island, showcasing my enthusiasm for cooking with whole grains, as well as cooking some of my breakfast favorites: Super Breakfast Porridge, Millet Apples Raisin Cake, among others. At the Natural Gourmet Cooking School in New York City, I taught Creative cooking with Sea Vegetables and Eating Your way to Strong bones, which I will be teaching in Shutesbury, MA on November 16th and will be teaching the Sea Veggie class in Feb.

You all know that when I teach, I love to inspire you to “go wild in the kitchen” mixing and matching seasonal produce to cook up tasty menus with local produce.

Hope you are enjoying this beautiful fall season. Here are some favorite recipes from my latest cookbook, Going Wild in the Kitchen that feature the beautiful produce of this colorful season: cauliflower, bell peppers, onions, tomatoes, garlic, basil, and kale. By the way, these delicious vegetables are cooked with gluten free grains teff and quinoa, which are super delicious and nutritious (high in calcium iron, potassium, and other vitamins and minerals).

Please check my website: lesliecerier.com for my October and November cooking classes and to view My Photographing the Jewels in the Water, a feast for the eyes of New England seen through the heart of my soul.

Quinoa with Cauliflower and Feta
A wonderful garnish of tangy feta cheese is the perfect crown for this melt-in-your-mouth quinoa dish. Enjoy it as a light main-course or scrumptious side, or use it as a filling for tomatoes, squash, or bell peppers.

Yield: 4 to 6 servings

3 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped onions
4 cloves garlic, thickly sliced
4 cups cauliflower florets
1 1/2 cups quinoa, rinsed and drained
6 cups coarsely chopped kale
1 1/2 cups coarsely chopped red bell pepper
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/2 teaspoon sea salt
1/3 pound crumbled feta cheese

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the onions and garlic, and sauté 5 minutes, or until the garlic is fragrant and onions begin to soften.
3. Add the cauliflower and continue to sauté 5 minutes, or until the cauliflower becomes bright white. Add the quinoa, kale, red pepper, thyme, sea salt, and boiling water.
4. Bring the ingredients to a boil, then reduce the heat to low and simmer 15 minutes, or until the water is absorbed.
5. Stir the mixture, top with feta cheese, and serve.

Teff Polenta
Flavored with sweet juicy tomatoes, green bell peppers, fresh basil, and garlic, this teff dish is an irresistible summer repast. Serve plain or garnished with grated fontina, Parmesan, or Manchego cheese, or sliced rounds of chèvre.

Yield: 4 to 6 servings

2 cups water
2 tablespoons extra virgin olive oil
8 cloves garlic, thickly sliced
1 cup coarsely chopped onions
1 cup coarsely chopped green peppers
2/3 cup teff
1/2 teaspoon sea salt
2 cups coarsely chopped plum tomatoes
1 cup coarsely chopped fresh basil

1. Bring the water to boil in a teakettle or small pot.
2. Heat the oil in a medium-sized skillet over medium heat. Add the garlic and onions, and sauté, stirring occasionally for 5 minutes, or until the garlic is fragrant and the onions begin to soften.
3. Add the peppers to the skillet, and sauté for 2 minutes, then stir in the teff. Add the boiling water and salt, and bring the ingredients to a boil. Stir in the tomatoes and basil.
4. Reduce the heat to low, and simmer covered for 10 to 15 minutes, stirring occasionally, until the teff is soft and most or all of the water is absorbed. Adjust the seasonings, if desired.
5. Transfer the mixture to an unoiled 9-inch pie plate, and let cool for about 30 minutes.
6. Slice into wedges and serve.

Lesliecerier.com

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