Les Légumes - Vegetable Recipes from the Market Table

Pascale Beale's latest culinary treat, Les Legumes: Vegetable Dishes from the Market Table, (the third in the Market Table series) revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, Les Legumes, transforms vegetable dishes into the highlight of any meal. The book is a compendium of more than 110 healthy, tempting plant-based dishes, brimming with vibrant hues, innovative ingredients and creative flavor combinations, from the simple yet striking tomato-avocado flowers, an ethereal zucchini cappuccino, a sublimely fresh fennel salad with Asian pears, to flavor packed main courses such as a fragrant eggplant curry with caramelized onions and tomatoes, a mouth-watering asparagus and mushroom quiche or a show-stopping spring pea, fava bean and roasted tomato tart.

List of contents

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

About the author

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.

Summary

Pascale Beale’s latest culinary treat, Les Legumes: Vegetable Dishes from the Market Table, (the third in the Market Table series) revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, Les Legumes, transforms vegetable dishes into the highlight of any meal. The book is a compendium of more than 110 healthy, tempting plant-based dishes, brimming with vibrant hues, innovative ingredients and creative flavor combinations, from the simple yet striking tomato-avocado flowers, an ethereal zucchini cappuccino, a sublimely fresh fennel salad with Asian pears, to flavor packed main courses such as a fragrant eggplant curry with caramelized onions and tomatoes, a mouth-watering asparagus and mushroom quiche or a show-stopping spring pea, fava bean and roasted tomato tart.

Product details

• Authors: Pascale Beale
• Publisher: Ingram Publishers Services
• Languages: English
• Age Recommendation: from age 16
• Product format: Paperback / Softback
• Released: 31.12.2017
• EAN: 9780996863513
• ISBN: 978-0-9968635-1-3
• No. of pages: 256
• Illustrations: Color photos throughout
• Series: Recipes from the Market Table; Recipes from the Market Table
• Subjects: Guides > Food & drink > Healthy cuisine, light cuisine; Vegetarische Küche, COOKING / General, COOKING / Courses & Dishes / General, COOKING / Specific Ingredients / Vegetables, COOKING / Vegetarian, COOKING / Specific Ingredients / Natural Foods, Cooking / Wine, COOKING / Individual Chefs & Restaurants, COOKING / Regional & Ethnic / Mediterranean