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 Provençal 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 highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter. Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie’s favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA.Karen Steinwachs is the winemaker at Buttonwood Farm Winery & Vineyard where she crafts wines that enhance all types of food, stimulate conversation and bring people together around a table. A long-time devotee of the Santa Barbara lifestyle, she resides in California’s Santa Ynez Valley.

'Author Pascale Beale brings a market basket of delights to her readers. Anyone who loves Salade will devour Les Fruits, and will relish all the new ways to use fruit to brighten a meal. A sweet and savory take on fruit—bring this book to the market with you, and you'll find inspiration on every page!' — Celia Sack, Omnivore Books'Pascale’s instructions and comments are fun to read and easily understandable, and I love the fact that each recipe is accompanied by a gorgeous photograph, so I know how the finished dish should look. That fruit as the main ingredient in a dish could be so enticing was a genuine discovery for me, and I know you will appreciate this foray into “fruitage” as much as I have. Wishing you good company, good food and great wine.' — From the Foreword by Karen Steinwachs

• Foreword 10Introduction 12Essential Utensils 14ApplesApple, Fennel and Watermelon Radish Salad 18Apple “Bird’s Nest” Salad 21Apple and Date Pork Tenderloin Roulade with Braised Kale 23Roasted Duck with Apples, Parsnips and Leeks 24Apple Galette 27Spiced Apple and Pear Strudel 28Apple and Almond Crumble 31ApricotsKale Chip and Apricot Salad 34Warm Wild Greens and Stone Fruit Salad 37Lamb Shank and Apricot Tajine 38Roasted Cornish Hens with Apricots 41Apricot and Frangipane Tart 42Roasted Spiced Apricots and Raspberries in Parchment 45Apricot Mousse with Nectarines and Blueberries 46BerriesArugula, Mint and Berry Salad 50Strawberry and Red Leaf Lettuce Salad 52Endives and Blueberry Salad 54Strawberry and Citrus Salad 57Mixed Berries and Homemade Granola with Greek Yogurt 59Sablés aux Framboises 60Standup Strawberry Tart 63Eton Mess 64CherriesCherries and Baby Tomatoes with Lemon Basil and Mint 68Arugula, Watercress and Cherry Salad 71Cherry, Pea Shoots and Pea Sauté 72Cherries with Roasted Golden and Red Beets 75Seared Tuna with Cherry Relish 76Cherry and Blueberry Tart 79Cherry Crisps 80Roasted Cherries and Early Season Peaches with Mint Cream 83FigsFig, Goat Cheese and Microgreen Salad 86Grilled Fig and Tomato Salad 89Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93Fig Leaf Roasted Salmon with Fig-Fennel Relish 94Figs Poached in Spicy Ginger Syrup 97Fig and Lemon Verbena Pots de Crème 98Fig Tart 100Lemons & LimesHerbed Lemon Rice with Romanesco Broccoli 104Grilled Asparagus with Meyer Lemons 107Smoked Salmon Salad with Meyer Lemon 108 Grilled Shrimp with Black Rice and Snap Peas 111Roasted White Fish with Lemons, Herb Pesto andBraised Spring Vegetables 113Clay Pot Chicken with Almonds, Dates and Lemons 114Lemon Lime Quatre-Quart 116Lemon Mousse with Shortbread Squares 119Lemon-Lime Tart with Citrus Crust 120OrangesCitrus Salad with Avocado Vinaigrette 124Duck à l’Orange with Watercress 127Citrus Chicken Tajine with Apricots and Golden Raisins 128“Hedgehog” Orange and Lemon Salmon 131Marmalade Black Cod with Chanterelles and Bok Choy 133Crêpes à l’Orange 134Citrus Salad with Lemon-Lavender Syrup 137Blood Orange Caramel Creams 138Peaches & NectarinesPeach, Nectarine and Burrata Salad 142Lola Rosa Lemon Basil Salad 145Mediterranean Salad 146Peachy Pink Salmon Rice 149Nectarine Herb Tabouleh 151Nutty Peaches 152Caramelized Nectarines with a Lemon Syllabub 154Le Thoronet Peach and Nectarine Phyllo Purses 157PearsGrilled Pear and Roasted Kale Salad 160Pear Crostini with Arugula and Soft Cheese 163Pear, Fennel and Smoked Trout Salad 164Pear, Endives and Roasted Brussels Sprouts Salad 167Poached Forelle Pears with Lemongrass and Cardamom 168Roasted Pears 171Pear Clafoutis 172Persimmons & PomegranatesPersimmon and Arugula Salad 177Persimmon, Orange and Red Onion Salad 178Roasted Kale, Grilled Persimmon and Beet Salad 180Meyer Lemon, Persimmon and Microgreen Salad 183Wild Mushroom and Persimmon Ragout 185Pomegranate and Persimmon Forbidden Rice 186Baked Persimmons 188Pomegranate, Pear and Grape Verrines 190Pear and Pomegranate Pavlova 193Plums & PluotsPluot Bruschetta 196Tomato, Plum and Pluot Salad 199Plum, Pluot and Ahi Ceviche 200Fig and Pluot Salad 203Seared Duck Salad with Plum Glaze 204Rack of Lamb with Za’atar, Warm Plums and Arugula 207Plum Ice Cream 209Plum Soufflé Cake 211TomatoesHeirloom Tomato Gazpacho 214Tomato Peach Tartare 217Tomato Basil Salad 218Zucchini and Tomato Tart 221Roasted Stuffed Tomatoes with Herbed Quinoa 223Roasted Branzino with Ratatouille 224Crumble de Tomates 227Heirloom Tomato Tarte Tatin 229Chilled Tomato and Strawberry Soup 230Suppliers & Sources 232Weights & Measures 233Index 234Acknowledgments 240

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 Provençal 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 highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter. Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie’s favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA.Karen Steinwachs is the winemaker at Buttonwood Farm Winery & Vineyard where she crafts wines that enhance all types of food, stimulate conversation and bring people together around a table. A long-time devotee of the Santa Barbara lifestyle, she resides in California’s Santa Ynez Valley.

'Author Pascale Beale brings a market basket of delights to her readers. Anyone who loves Salade will devour Les Fruits, and will relish all the new ways to use fruit to brighten a meal. A sweet and savory take on fruit—bring this book to the market with you, and you'll find inspiration on every page!' — Celia Sack, Omnivore Books'Pascale’s instructions and comments are fun to read and easily understandable, and I love the fact that each recipe is accompanied by a gorgeous photograph, so I know how the finished dish should look. That fruit as the main ingredient in a dish could be so enticing was a genuine discovery for me, and I know you will appreciate this foray into “fruitage” as much as I have. Wishing you good company, good food and great wine.' — From the Foreword by Karen Steinwachs

• Foreword 10Introduction 12Essential Utensils 14ApplesApple, Fennel and Watermelon Radish Salad 18Apple “Bird’s Nest” Salad 21Apple and Date Pork Tenderloin Roulade with Braised Kale 23Roasted Duck with Apples, Parsnips and Leeks 24Apple Galette 27Spiced Apple and Pear Strudel 28Apple and Almond Crumble 31ApricotsKale Chip and Apricot Salad 34Warm Wild Greens and Stone Fruit Salad 37Lamb Shank and Apricot Tajine 38Roasted Cornish Hens with Apricots 41Apricot and Frangipane Tart 42Roasted Spiced Apricots and Raspberries in Parchment 45Apricot Mousse with Nectarines and Blueberries 46BerriesArugula, Mint and Berry Salad 50Strawberry and Red Leaf Lettuce Salad 52Endives and Blueberry Salad 54Strawberry and Citrus Salad 57Mixed Berries and Homemade Granola with Greek Yogurt 59Sablés aux Framboises 60Standup Strawberry Tart 63Eton Mess 64CherriesCherries and Baby Tomatoes with Lemon Basil and Mint 68Arugula, Watercress and Cherry Salad 71Cherry, Pea Shoots and Pea Sauté 72Cherries with Roasted Golden and Red Beets 75Seared Tuna with Cherry Relish 76Cherry and Blueberry Tart 79Cherry Crisps 80Roasted Cherries and Early Season Peaches with Mint Cream 83FigsFig, Goat Cheese and Microgreen Salad 86Grilled Fig and Tomato Salad 89Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93Fig Leaf Roasted Salmon with Fig-Fennel Relish 94Figs Poached in Spicy Ginger Syrup 97Fig and Lemon Verbena Pots de Crème 98Fig Tart 100Lemons & LimesHerbed Lemon Rice with Romanesco Broccoli 104Grilled Asparagus with Meyer Lemons 107Smoked Salmon Salad with Meyer Lemon 108 Grilled Shrimp with Black Rice and Snap Peas 111Roasted White Fish with Lemons, Herb Pesto andBraised Spring Vegetables 113Clay Pot Chicken with Almonds, Dates and Lemons 114Lemon Lime Quatre-Quart 116Lemon Mousse with Shortbread Squares 119Lemon-Lime Tart with Citrus Crust 120OrangesCitrus Salad with Avocado Vinaigrette 124Duck à l’Orange with Watercress 127Citrus Chicken Tajine with Apricots and Golden Raisins 128“Hedgehog” Orange and Lemon Salmon 131Marmalade Black Cod with Chanterelles and Bok Choy 133Crêpes à l’Orange 134Citrus Salad with Lemon-Lavender Syrup 137Blood Orange Caramel Creams 138Peaches & NectarinesPeach, Nectarine and Burrata Salad 142Lola Rosa Lemon Basil Salad 145Mediterranean Salad 146Peachy Pink Salmon Rice 149Nectarine Herb Tabouleh 151Nutty Peaches 152Caramelized Nectarines with a Lemon Syllabub 154Le Thoronet Peach and Nectarine Phyllo Purses 157PearsGrilled Pear and Roasted Kale Salad 160Pear Crostini with Arugula and Soft Cheese 163Pear, Fennel and Smoked Trout Salad 164Pear, Endives and Roasted Brussels Sprouts Salad 167Poached Forelle Pears with Lemongrass and Cardamom 168Roasted Pears 171Pear Clafoutis 172Persimmons & PomegranatesPersimmon and Arugula Salad 177Persimmon, Orange and Red Onion Salad 178Roasted Kale, Grilled Persimmon and Beet Salad 180Meyer Lemon, Persimmon and Microgreen Salad 183Wild Mushroom and Persimmon Ragout 185Pomegranate and Persimmon Forbidden Rice 186Baked Persimmons 188Pomegranate, Pear and Grape Verrines 190Pear and Pomegranate Pavlova 193Plums & PluotsPluot Bruschetta 196Tomato, Plum and Pluot Salad 199Plum, Pluot and Ahi Ceviche 200Fig and Pluot Salad 203Seared Duck Salad with Plum Glaze 204Rack of Lamb with Za’atar, Warm Plums and Arugula 207Plum Ice Cream 209Plum Soufflé Cake 211TomatoesHeirloom Tomato Gazpacho 214Tomato Peach Tartare 217Tomato Basil Salad 218Zucchini and Tomato Tart 221Roasted Stuffed Tomatoes with Herbed Quinoa 223Roasted Branzino with Ratatouille 224Crumble de Tomates 227Heirloom Tomato Tarte Tatin 229Chilled Tomato and Strawberry Soup 230Suppliers & Sources 232Weights & Measures 233Index 234Acknowledgments 240

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 Provençal 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 highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter. Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie’s favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA.Karen Steinwachs is the winemaker at Buttonwood Farm Winery & Vineyard where she crafts wines that enhance all types of food, stimulate conversation and bring people together around a table. A long-time devotee of the Santa Barbara lifestyle, she resides in California’s Santa Ynez Valley.

'Author Pascale Beale brings a market basket of delights to her readers. Anyone who loves Salade will devour Les Fruits, and will relish all the new ways to use fruit to brighten a meal. A sweet and savory take on fruit—bring this book to the market with you, and you'll find inspiration on every page!' — Celia Sack, Omnivore Books'Pascale’s instructions and comments are fun to read and easily understandable, and I love the fact that each recipe is accompanied by a gorgeous photograph, so I know how the finished dish should look. That fruit as the main ingredient in a dish could be so enticing was a genuine discovery for me, and I know you will appreciate this foray into “fruitage” as much as I have. Wishing you good company, good food and great wine.' — From the Foreword by Karen Steinwachs

• Foreword 10Introduction 12Essential Utensils 14ApplesApple, Fennel and Watermelon Radish Salad 18Apple “Bird’s Nest” Salad 21Apple and Date Pork Tenderloin Roulade with Braised Kale 23Roasted Duck with Apples, Parsnips and Leeks 24Apple Galette 27Spiced Apple and Pear Strudel 28Apple and Almond Crumble 31ApricotsKale Chip and Apricot Salad 34Warm Wild Greens and Stone Fruit Salad 37Lamb Shank and Apricot Tajine 38Roasted Cornish Hens with Apricots 41Apricot and Frangipane Tart 42Roasted Spiced Apricots and Raspberries in Parchment 45Apricot Mousse with Nectarines and Blueberries 46BerriesArugula, Mint and Berry Salad 50Strawberry and Red Leaf Lettuce Salad 52Endives and Blueberry Salad 54Strawberry and Citrus Salad 57Mixed Berries and Homemade Granola with Greek Yogurt 59Sablés aux Framboises 60Standup Strawberry Tart 63Eton Mess 64CherriesCherries and Baby Tomatoes with Lemon Basil and Mint 68Arugula, Watercress and Cherry Salad 71Cherry, Pea Shoots and Pea Sauté 72Cherries with Roasted Golden and Red Beets 75Seared Tuna with Cherry Relish 76Cherry and Blueberry Tart 79Cherry Crisps 80Roasted Cherries and Early Season Peaches with Mint Cream 83FigsFig, Goat Cheese and Microgreen Salad 86Grilled Fig and Tomato Salad 89Prosciutto, Fig, Olive and La Tur Platter with Caramelized Onions 90Lemon Roasted Chicken with Fresh Fig Chutney on Baguettes 93Fig Leaf Roasted Salmon with Fig-Fennel Relish 94Figs Poached in Spicy Ginger Syrup 97Fig and Lemon Verbena Pots de Crème 98Fig Tart 100Lemons & LimesHerbed Lemon Rice with Romanesco Broccoli 104Grilled Asparagus with Meyer Lemons 107Smoked Salmon Salad with Meyer Lemon 108 Grilled Shrimp with Black Rice and Snap Peas 111Roasted White Fish with Lemons, Herb Pesto andBraised Spring Vegetables 113Clay Pot Chicken with Almonds, Dates and Lemons 114Lemon Lime Quatre-Quart 116Lemon Mousse with Shortbread Squares 119Lemon-Lime Tart with Citrus Crust 120OrangesCitrus Salad with Avocado Vinaigrette 124Duck à l’Orange with Watercress 127Citrus Chicken Tajine with Apricots and Golden Raisins 128“Hedgehog” Orange and Lemon Salmon 131Marmalade Black Cod with Chanterelles and Bok Choy 133Crêpes à l’Orange 134Citrus Salad with Lemon-Lavender Syrup 137Blood Orange Caramel Creams 138Peaches & NectarinesPeach, Nectarine and Burrata Salad 142Lola Rosa Lemon Basil Salad 145Mediterranean Salad 146Peachy Pink Salmon Rice 149Nectarine Herb Tabouleh 151Nutty Peaches 152Caramelized Nectarines with a Lemon Syllabub 154Le Thoronet Peach and Nectarine Phyllo Purses 157PearsGrilled Pear and Roasted Kale Salad 160Pear Crostini with Arugula and Soft Cheese 163Pear, Fennel and Smoked Trout Salad 164Pear, Endives and Roasted Brussels Sprouts Salad 167Poached Forelle Pears with Lemongrass and Cardamom 168Roasted Pears 171Pear Clafoutis 172Persimmons & PomegranatesPersimmon and Arugula Salad 177Persimmon, Orange and Red Onion Salad 178Roasted Kale, Grilled Persimmon and Beet Salad 180Meyer Lemon, Persimmon and Microgreen Salad 183Wild Mushroom and Persimmon Ragout 185Pomegranate and Persimmon Forbidden Rice 186Baked Persimmons 188Pomegranate, Pear and Grape Verrines 190Pear and Pomegranate Pavlova 193Plums & PluotsPluot Bruschetta 196Tomato, Plum and Pluot Salad 199Plum, Pluot and Ahi Ceviche 200Fig and Pluot Salad 203Seared Duck Salad with Plum Glaze 204Rack of Lamb with Za’atar, Warm Plums and Arugula 207Plum Ice Cream 209Plum Soufflé Cake 211TomatoesHeirloom Tomato Gazpacho 214Tomato Peach Tartare 217Tomato Basil Salad 218Zucchini and Tomato Tart 221Roasted Stuffed Tomatoes with Herbed Quinoa 223Roasted Branzino with Ratatouille 224Crumble de Tomates 227Heirloom Tomato Tarte Tatin 229Chilled Tomato and Strawberry Soup 230Suppliers & Sources 232Weights & Measures 233Index 234Acknowledgments 240