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

Radishes with Salt, Butter and Baguettes

Serves 8 people

1 or 2 bunches breakfast radishes — thoroughly rinsed, ends trimmed
Butter
1 baguette — sliced
Coarse sea salt

To serve this as an appetizer, place the radishes in a small bowl or arrange on a serving board with the sliced baguette, fresh butter and a small bowl of salt for dipping the radishes.

Smoked Salmon Wrapped Asparagus

Serves 8 people

2 ½ lbs asparagus (choose stalks that are not too thick, about 9 spears per person —ends trimmed
½ lb smoked salmon — thinly sliced
1 tablespoon Dijon mustard
¼ cup olive oil
1 tablespoon white wine or Champagne vinegar
1 tablespoon chives — finely chopped
Large pinch of flake salt (Murray River or Malden work well)
Black pepper

1. Cook the asparagus in a steamer until they are al dente. This should take about 5 minutes. Remove from the steamer and place them in a shallow dish filled with iced water to stop the cooking and keep the asparagus bright green.

2. Remove the asparagus from the ice water and pat dry.

3. Assemble bundles of asparagus by wrapping ½ slice of smoked salmon around 3 spears. Arrange 3 bundles on each salad plate.

4. To make the vinaigrette, combine the mustard, olive oil and vinegar in a small bowl and whisk together to create a homogenous sauce. Drizzle the vinaigrette over the salmon-wrapped asparagus and then sprinkle some chives over each serving. Add a pinch of salt and some black pepper.

Endives and Salmon “Boats”

Serves 8 -10 people

1 tablespoon olive oil
2 oz crème fraiche
1 heaped tablespoon Greek yogurt
2 tablespoons lemon juice
4 oz smoked salmon — cut into ¼-inch pieces
4 tablespoons finely diced fennel
2 tablespoons chopped dill
2 tablespoons finely chopped chives
2 large Belgian endive — ends trimmed

1. Chill a large serving platter for 30 minutes.

2. In a small bowl, whisk together the crème fraîche, yogurt, olive oil and lemon juice. Add the salmon, fennel, dill and chives, and mix well.

3. Fill the platter with ice.

4. Spoon the mixture into the endive leaves and arrange on the platter.  

The salmon mixture can be made 2 hours in advance. Keep refrigerated.

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