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

Simple Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
Pinch of sea salt
4–5 grinds of black pepper

Combine all the ingredients in a small bowl and whisk together vigorously to form an emulsion.
Refrigerated, this vinaigrette will keep for 2 weeks. If it separates, re-whisk it to recreate the emulsion. This vinaigrette can be used on all green salads. Use a lighter vinegar (white wine or perhaps an apple cider) when serving with delicate greens, such as mache (lamb’s lettuce) or butter lettuce. Use a more robust vinegar, such as Jerez or balsamic when serving heartier greens, such as mesclun, dandelion, arugula or spinach.

 

Lemon Vinaigrette
3 tablespoons olive oil
Zest and juice of 1 lemon
1 teaspoon white wine vinegar
Pinch of sea salt
2–3 grinds of white pepper

Whisk all of the ingredients together to create a smooth emulsion.
Refrigerated, this vinaigrette will keep for 3–4 days. Shake well before using. This vinaigrette is delicious served with chicken salads, and  salads with fennel, apples, celery and endives.

 

Mustard Vinaigrette
1 tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon red wine vinegar or fig balsamic vinegar
Pinch of sea salt and black pepper

Combine the mustard, olive oil and vinegar in the bottom of a large salad bowl and whisk together to form a thick emulsion. Add a little salt and pepper, and whisk again.
This vinaigrette has the consistency of a light mayonnaise. It is excellent with potato or egg salads, tuna salads or mixed green salads.

 

Avocado Vinaigrette
½ avocado
Juice of ½ lemon
3 tablespoons olive oil
Pinch of coarse sea salt
4-5 grinds black pepper
 
Scoop out the meat from the avocado shell into a small bowl and mash it together with all the remaining ingredients. It should look thick and creamy.
This vinaigrette is best used within a few hours of making it.

 

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