Recipes from the Market Table by Pascale Beale
Winter
Savory
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
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
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
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

SUMMER PEACH AND FETA SALAD

Serves 8 people

4 peaches – sliced

2 apples – cored and sliced

1 bunch radishes – cut into thin slices

8 oz feta – cut into small pieces

1 bunch spring onions – thinly sliced

1 bunch chives – finely diced

Zest of 1 lemon

4 oz black olives – sliced

Lemon olive oil

A large pinch coarse sea salt

Coarsely ground black peppercorns

  1. Place all the ingredients in a large bowl and then drizzle the lemon olive oil over the top. Add in the salt and pepper and toss carefully.
  2. Serve with warm pita bread.

TOMATO AND PEACH SALAD

Serves 8 people

4 large heirloom tomatoes of different varieties

4 large yellow peaches

3 sprigs basil – leaves thinly sliced

4 oz goat cheese

Freshly-ground black pepper

Coarse sea salt

Fig puree – found in specialty food stores – if you cannot find it, a good fig balsamic vinegar works well too

  1. Using a very sharp or serrated knife, thinly slice the peaches and the tomatoes. Place all the slices on a large serving dish alternating between the tomatoes and the peaches and creating a circular pattern.
  2. Crumble the goat cheese all over the top of the tomatoes and peaches and add the thinly sliced basil leaves. Add freshly ground pepper and a good pinch of the sea salt.
  3. Just before serving drizzle the fig puree over the salad.

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