Recipes from the Market Table by Pascale Beale
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Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
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Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
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Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
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Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
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Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
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Three Easy Appetizers
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Tomatoes
Fish
Plums
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Plums
Peaches
Figs
Apricots
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Spring 'Pasta'
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Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
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Warm Leek, Snap Pea and Burrata Salad
Sweet
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Lemons
Tips
Vinaigrettes
Tips

butternut squash

Serves 6 – 8 people

1 large or 2 medium butternut squash—halved and seeded
Olive oil
1 large onion—thinly sliced
5 1/2 cups vegetable stock
Salt and pepper
3 tablespoons Greek yogurt or creme fraiche
2 tablespoons chives—chopped 

  1. Preheat oven to 425 degrees.
  2. Brush a little olive oil on a baking sheet and place the squash cut-side down. Bake until tender, about 45 minutes. When cool enough to handle, scoop the pulp out of the shell. You should have about 6-7 cups of pulp.
  3. Pour a little olive oil into a large saucepan placed over medium heat. Add the sliced onions and cook until soft and translucent, about 5-7 minutes.
  4. Add the squash pulp and vegetable stock and simmer for 15 minutes.
  5. Use an immersion blender to puree the soup or puree it in a blender or food processor. Season with salt and pepper to taste.
  6. Ladle into warm soup bowls. Add a spoonful of greek yogurt or creme fraiche with some chopped chives in the middle of the bowl.

 

 

 

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