Les Lgumes

Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her grandmother, and in classic Proven'al cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale's Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine. In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons. Pascale is author of the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter as well as the highly acclaimed Recipes From the Market Table series, including Salade, Les Fruits and Les L'gumes. Ms. Beale also publishes The Market Table, a farm-to-table blog located at www.pascaleskitchen.com, a foodie's favorite website where her many book titles, select housewares, and gourmet food products are available. Pascale lives with her family in Santa Barbara, California.

Foreword


Introduction



Asparagus


Grilled Asparagus with Prosciutto and Goat Cheese


Asparagus Wraps with Cucumber, Cilantro, Feta and Yogurt


Asparagus Crostini with Chanterelles and Herbed Ricotta


Spring Asparagus and English Pea Soup


Roasted Asparagus with Buffalo Mozzarella, and Nutty Herbs


Shaved Asparagus, Broccolini and Farro Salad


Grilled Vegetable Salad with Asparagus, Corn and Zucchini


Asparagus and Red Onion Tart


White and Green Asparagus with Poached Lemon Tarragon Chicken





Beets and Radishes


Radishes with Salt, Butter, and Baguettes


Radish, Olive and Watercress Salad with Lemon Yogurt Vinaigrette


Red Raw Beet Salad with Pomegranates and Herb-Nut Gremolata


Saut'ed Radish, Cucumber, Apple Salad


Roasted Baby Beets with Blood Oranges and Chive Vinaigrette


Daikon, Watermelon Radish and Beets with Nut Mustard Vinaigrette


Salt Roasted Beets with Mackerel and Spiced Onions


Roasted Beets, Butternut Squash and Red Onions with Zesty Parsley Pesto


Chiogga Beets with Salmon, Dill, and Cr'me Fraiche





Brussels Sprouts, Cauliflower, and Dark Leafy Greens


Silky Cauliflower Curry Soup with Crispy Shaved Brussels Sprouts


Roasted kale and Brussels Sprouts with Dates and Pecans


Warm Cauliflower and Wilted Spinach Salad


Persimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard Vinaigrette


Grilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and Herbs


Multi-Colored Chard, Purple Kale and Grape Salad


Roasted Spiced Cauliflower with Yogurt Herb Sauce


Spring Cauliflower Risotto with Kale Pesto


Cauliflower and Onion Gratin


Crispy Kale and Caramelized Onion Phyllo Tourte


Succulent Slow Roasted Kale Wrapped Salmon





Carrots


Carrot and Leek Soup with Zesty Shallots


Red Carrot and Radish Salad with Toasted Nut Vinaigrette


Shaved Multi Colored Carrot Salad


Lentils du Puy and Carrot Salad


Trio of Carrot Pur'es


Roasted Acorn Squash with Carrot "Fries"


Roasted White Fish with Citrus Carrot Pur'e and Shaved Carrots


Clay Pot Chicken with Carrots, Shallots and Lemon





Eggplant


Warm Japanese Eggplant and Pomegranate Salad


Roasted Eggplant "Crostini" with Tomatoes and Olives


Baked Purple Eggplant with Green Onions


Eggplant and Tomato Accordion


Roasted Eggplant Stuffed with Roasted Chicken and Forbidden Rice


Ratatouille Strudel


Roasted Eggplant Curry with Caramelized Onions and Tomatoes





Endives & Fennel


Chilled Fennel, Cucumber and Herb Soup


Endives and Smoked Salmon "Boats"


Fennel, Endive and Cara Cara Orange Salad


Endives, Apple and Fennel Salad with Haricots Verts


Shaved Fennel Salad with Asian Pears and Lime Vinaigrette


Braised Endives


Endives, Spinach and Mushroom Gratin


Roasted Branzino with Lemon and Fennel Fronds


Grilled Onion, Endives and Raw Fennel Salad





Leeks, Onions and Shallots


Onion Marmalade Crostini with Arugula and Goat Cheese


Steamed Leeks with Chive and Shallot Vinaigrette


Succulent Ragout of Spring Leeks, Shitake and Peas


Saut' of Leeks with Snap Peas, Burrata and Lemon Olive Oil


Smoked Salmon, Leek and Lemon Tartlettes


Braised Leek, Shallot and Onion Soup


Spring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date Couscous


Whole Roasted Red Onions with Feta and Crispy Brussels Sprouts


Savory Puff Pastry Tart with Roasted Onions, Olives and Pesto


Poulet a La Moutarde with Leeks and Green Onions.





Mushrooms


Wild Mushroom Soup with Saut'ed Enoki and Crispy Kale


Wild Mushroom and Tellagio Crostini


Warm roasted Mushroom salad with Arugula and Watercress


Forbidden Rice Field with Saut' of Warm Mushrooms


Grilled Mushroom, Snow Pea and Bok Choy Salad


Tagliatelle and Chanterelles


Mushroom and Asparagus Quiche



Peas, Beans & Sprouts


Fava smash Crostini with Buffalo Mozzarella


Spring Pea and Orca Bean Salad


Haricot Verts, Purple Potato and Smoked Salmon Salad


Grilled Baby Gem and Snap Pea Salad with Pistachio Herb Pesto


Provencal Haricots Vert Salad


Sprouted Peas and Raw Peanut Salad with Lemon Ginger Vinaigrette


Seared Ahi with Snap Peas, Haricots Verts and Peas Sprouts


Spring Pea, Fava Bean and Roasted Tomato Tart





Potatoes and Root Vegetables


Smoked Salmon and Potato Delights


Potato, Dill and Shallot Salad


Roasted Parsnip and Arugula Salad


Roasted Fingerlings Stuffed with Pesto


Mashed Potatoes with Cr'me Fraiche and Baked Sweet Potato Fries


Roasted Parsnips with Moroccan Spices


Potato and Celeriac Gratin


Root Vegetable Roast





Tomatoes


Tomato and Avocado "Flowers"


Green Tomato, Melon and Cucumber Soup


Heirloom Tomato and Burrata with Savory Granola


Bruschetta with Tomatoes and Figs


"Toma-Toma"


Green Tomato, Green Fig, Goat Cheese and Mint Salad


Club 55 Crudit's Salad


Tomato Tarte


Roasted Black Cod with Pistachios and Saffron Tomato Sauce


Tomato and Lentil Curry with Cucumber Raita


Tomato and Lemon Wrapped Roasted Halibut





Zucchini and Squash


Zucchini Cappuccino with Lime Cr'me Fraiche


Zucchini and Goat Cheese Souffl'


Stuffed Delicata Squash


Zucchini and Onion Tart


Roasted Zucchini Terrine with Feta and Yogurt


Roasted Summer Squash


Fusilli Pesto Pasta with Grilled Zucchini


Roasted Acorn Squash with Mixed Greens and Moroccan Spices


Roasted Vegetable "Risotto" with Saffron Broth


Zucchini, Spinach and Cheese Clafoutis