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
Fig and Lemon Verbena Pots de Crème
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 Pascale's Kitchen IGTV Channel
This is a quick, light and easy 'pasta' to prepare. It looks elaborate, but the lovely zucchini curls are simply created by continuously peeling the zucchini. 

Serves 4 people

For the pasta:
4 yellow squash - ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons, divided
2 carrots (I used yellow) - ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons 
1 large shallot - peeled and thinly sliced
1/4 cup raw peanuts or another nut of your choice
1 tablespoon olive oil
Juice of 1/2 lemon
1 tablespoon finely chopped chives
Coarse sea salt
Black pepper
2 zucchini - ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons
4-6 asparagus stalks  ends trimmed, then using a vegetable peeler, peeled entirely into long ribbons
Small handful of fresh basil leaves - use lemon basil if you can find it
Grated Parmesan (optional)  

For the pesto sauce:
1 tablespoon of your favorite pesto
Zest and juice of 1/2 lemon
1 tablespoon olive oil

1. Preheat the oven to 375 degrees (convection), or 400 degrees (regular). Line a baking pan with parchment paper.
2. In a large bowl combine half the yellow squash ribbons, the carrots, shallot, peanuts, olive oil and lemon juice. Toss well to combine so that the strips are evenly coated. Spread the vegetables out over the parchment lined pan. Season with salt and pepper and scatter the chives over the top. Roast for 5-7 minutes until 'al dente', the vegetables should still have some bite to them.
3. In a small bowl combine the pesto sauce ingredients and whisk together well.
4. In a large serving bowl, combine the remaining squash, zucchini and asparagus with the roasted vegetables. Toss gently to combine. Drizzle the pesto over the 'pasta' and scatter the basil leaves over the top. If using, freshly grate parmesan over the vegetables.

 

 

© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27