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

To see Pascale make this dish, watch the Pascale's Kitchen IGTV Channel
 

Serves 4 people

12 small globe zucchini - stem cut off (reserved)
Olive oil
1/2 lemon
Salt
Pepper
2 large shallots - finely diced
8 asparagus stalks - tips cut off and saved, stalks finely sliced
1 teaspoon Herbes de Provence or Mediterranean Herb Mix
1/3 cup ricotta
Zest of 1 lemon, plus 1 tablespoon lemon juice
8 small yellow squash - entirely peeled into thin strips, then roll up half the strips to form little rosettes
1 bunch pea sprouts
Small handful basil leaves

1. Preheat the oven to 400 degrees.
2. Using a small spoon or melon baler, scoop out most of the flesh inside each globe zucchini, leaving a 1/8th inch thick shell. Place the hollowed out shells, and the reserved stems into a small baking dish. Drizzle with a little olive oil, a squeeze of lemon juice, a pinch of salt and pepper. Roast for 20 minutes. 
3. While the zucchini are roasting, prepare the stuffing. Pour two tablespoons of olive oil into a skillet placed over medium heat. Add the zucchini flesh, shallot and chopped asparagus, Herbes de Provence (or Mediterranean Herb Mix), a pinch of salt and 4-5 grinds of pepper. Cook for 3-4 minutes stirring frequently.
4. In a bowl combine the ricotta, lemon zest, lemon juice and the cooked vegetable mix. 
5. Spoon the stuffing into the cooked zucchini shells, reserve any left over stuffing. Return the zucchini to the oven and roast for a further 10 minutes.
6. On a large platter spread out the pea sprouts. Scatter the yellow squash strips across the sprouts, and insert the squash rosettes in amongst the strips. If you had any stuffing left over, mound it in the center of the platter.
7. Once the zucchini are cooked, place them in the center of the platter. Scatter basil leaves over the dish. Drizzle with a little olive oil and another squeeze of fresh lemon juice. 
 


 

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