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 hergrandmother, 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.

• ForewordIntroductionAsparagusGrilled Asparagus with Prosciutto and Goat Cheese Asparagus Wraps with Cucumber, Cilantro, Feta and YogurtAsparagus Crostini with Chanterelles and Herbed RicottaSpring Asparagus and English Pea SoupRoasted Asparagus with Buffalo Mozzarella, and Nutty HerbsShaved Asparagus, Broccolini and Farro SaladGrilled Vegetable Salad with Asparagus, Corn and ZucchiniAsparagus and Red Onion TartWhite and Green Asparagus with Poached Lemon Tarragon Chicken Beets and RadishesRadishes with Salt, Butter, and BaguettesRadish, Olive and Watercress Salad with Lemon Yogurt VinaigretteRed Raw Beet Salad with Pomegranates and Herb-Nut GremolataSaut'ed Radish, Cucumber, Apple SaladRoasted Baby Beets with Blood Oranges and Chive VinaigretteDaikon, Watermelon Radish and Beets with Nut Mustard VinaigretteSalt Roasted Beets with Mackerel and Spiced OnionsRoasted Beets, Butternut Squash and Red Onions with Zesty Parsley PestoChiogga Beets with Salmon, Dill, and Cr'me Fraiche Brussels Sprouts, Cauliflower, and Dark Leafy GreensSilky Cauliflower Curry Soup with Crispy Shaved Brussels SproutsRoasted kale and Brussels Sprouts with Dates and PecansWarm Cauliflower and Wilted Spinach SaladPersimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard VinaigretteGrilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and HerbsMulti-Colored Chard, Purple Kale and Grape SaladRoasted Spiced Cauliflower with Yogurt Herb Sauce Spring Cauliflower Risotto with Kale Pesto Cauliflower and Onion GratinCrispy Kale and Caramelized Onion Phyllo Tourte Succulent Slow Roasted Kale Wrapped Salmon CarrotsCarrot and Leek Soup with Zesty ShallotsRed Carrot and Radish Salad with Toasted Nut VinaigretteShaved Multi Colored Carrot SaladLentils du Puy and Carrot SaladTrio of Carrot Pur'es Roasted Acorn Squash with Carrot "Fries"Roasted White Fish with Citrus Carrot Pur'e and Shaved CarrotsClay Pot Chicken with Carrots, Shallots and Lemon Eggplant Warm Japanese Eggplant and Pomegranate SaladRoasted Eggplant "Crostini" with Tomatoes and OlivesBaked Purple Eggplant with Green Onions Eggplant and Tomato AccordionRoasted Eggplant Stuffed with Roasted Chicken and Forbidden RiceRatatouille StrudelRoasted Eggplant Curry with Caramelized Onions and Tomatoes Endives & FennelChilled Fennel, Cucumber and Herb SoupEndives and Smoked Salmon "Boats"Fennel, Endive and Cara Cara Orange Salad Endives, Apple and Fennel Salad with Haricots VertsShaved Fennel Salad with Asian Pears and Lime VinaigretteBraised EndivesEndives, Spinach and Mushroom GratinRoasted Branzino with Lemon and Fennel FrondsGrilled Onion, Endives and Raw Fennel Salad Leeks, Onions and ShallotsOnion Marmalade Crostini with Arugula and Goat CheeseSteamed Leeks with Chive and Shallot VinaigretteSucculent Ragout of Spring Leeks, Shitake and PeasSaut' of Leeks with Snap Peas, Burrata and Lemon Olive OilSmoked Salmon, Leek and Lemon TartlettesBraised Leek, Shallot and Onion SoupSpring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date CouscousWhole Roasted Red Onions with Feta and Crispy Brussels SproutsSavory Puff Pastry Tart with Roasted Onions, Olives and PestoPoulet a La Moutarde with Leeks and Green Onions. MushroomsWild Mushroom Soup with Saut'ed Enoki and Crispy KaleWild Mushroom and Tellagio CrostiniWarm roasted Mushroom salad with Arugula and WatercressForbidden Rice Field with Saut' of Warm MushroomsGrilled Mushroom, Snow Pea and Bok Choy SaladTagliatelle and ChanterellesMushroom and Asparagus QuichePeas, Beans & SproutsFava smash Crostini with Buffalo MozzarellaSpring Pea and Orca Bean SaladHaricot Verts, Purple Potato and Smoked Salmon SaladGrilled Baby Gem and Snap Pea Salad with Pistachio Herb PestoProvencal Haricots Vert SaladSprouted Peas and Raw Peanut Salad with Lemon Ginger VinaigretteSeared Ahi with Snap Peas, Haricots Verts and Peas SproutsSpring Pea, Fava Bean and Roasted Tomato Tart Potatoes and Root VegetablesSmoked Salmon and Potato DelightsPotato, Dill and Shallot SaladRoasted Parsnip and Arugula SaladRoasted Fingerlings Stuffed with PestoMashed Potatoes with Cr'me Fraiche and Baked Sweet Potato FriesRoasted Parsnips with Moroccan SpicesPotato and Celeriac GratinRoot Vegetable Roast TomatoesTomato and Avocado "Flowers"Green Tomato, Melon and Cucumber SoupHeirloom Tomato and Burrata with Savory GranolaBruschetta with Tomatoes and Figs"Toma-Toma"Green Tomato, Green Fig, Goat Cheese and Mint Salad Club 55 Crudit's SaladTomato TarteRoasted Black Cod with Pistachios and Saffron Tomato SauceTomato and Lentil Curry with Cucumber RaitaTomato and Lemon Wrapped Roasted Halibut Zucchini and SquashZucchini Cappuccino with Lime Cr'me FraicheZucchini and Goat Cheese Souffl'Stuffed Delicata SquashZucchini and Onion TartRoasted Zucchini Terrine with Feta and YogurtRoasted Summer SquashFusilli Pesto Pasta with Grilled ZucchiniRoasted Acorn Squash with Mixed Greens and Moroccan SpicesRoasted Vegetable "Risotto" with Saffron BrothZucchini, Spinach and Cheese Clafoutis

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 hergrandmother, 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.

• ForewordIntroductionAsparagusGrilled Asparagus with Prosciutto and Goat Cheese Asparagus Wraps with Cucumber, Cilantro, Feta and YogurtAsparagus Crostini with Chanterelles and Herbed RicottaSpring Asparagus and English Pea SoupRoasted Asparagus with Buffalo Mozzarella, and Nutty HerbsShaved Asparagus, Broccolini and Farro SaladGrilled Vegetable Salad with Asparagus, Corn and ZucchiniAsparagus and Red Onion TartWhite and Green Asparagus with Poached Lemon Tarragon Chicken Beets and RadishesRadishes with Salt, Butter, and BaguettesRadish, Olive and Watercress Salad with Lemon Yogurt VinaigretteRed Raw Beet Salad with Pomegranates and Herb-Nut GremolataSaut'ed Radish, Cucumber, Apple SaladRoasted Baby Beets with Blood Oranges and Chive VinaigretteDaikon, Watermelon Radish and Beets with Nut Mustard VinaigretteSalt Roasted Beets with Mackerel and Spiced OnionsRoasted Beets, Butternut Squash and Red Onions with Zesty Parsley PestoChiogga Beets with Salmon, Dill, and Cr'me Fraiche Brussels Sprouts, Cauliflower, and Dark Leafy GreensSilky Cauliflower Curry Soup with Crispy Shaved Brussels SproutsRoasted kale and Brussels Sprouts with Dates and PecansWarm Cauliflower and Wilted Spinach SaladPersimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard VinaigretteGrilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and HerbsMulti-Colored Chard, Purple Kale and Grape SaladRoasted Spiced Cauliflower with Yogurt Herb Sauce Spring Cauliflower Risotto with Kale Pesto Cauliflower and Onion GratinCrispy Kale and Caramelized Onion Phyllo Tourte Succulent Slow Roasted Kale Wrapped Salmon CarrotsCarrot and Leek Soup with Zesty ShallotsRed Carrot and Radish Salad with Toasted Nut VinaigretteShaved Multi Colored Carrot SaladLentils du Puy and Carrot SaladTrio of Carrot Pur'es Roasted Acorn Squash with Carrot "Fries"Roasted White Fish with Citrus Carrot Pur'e and Shaved CarrotsClay Pot Chicken with Carrots, Shallots and Lemon Eggplant Warm Japanese Eggplant and Pomegranate SaladRoasted Eggplant "Crostini" with Tomatoes and OlivesBaked Purple Eggplant with Green Onions Eggplant and Tomato AccordionRoasted Eggplant Stuffed with Roasted Chicken and Forbidden RiceRatatouille StrudelRoasted Eggplant Curry with Caramelized Onions and Tomatoes Endives & FennelChilled Fennel, Cucumber and Herb SoupEndives and Smoked Salmon "Boats"Fennel, Endive and Cara Cara Orange Salad Endives, Apple and Fennel Salad with Haricots VertsShaved Fennel Salad with Asian Pears and Lime VinaigretteBraised EndivesEndives, Spinach and Mushroom GratinRoasted Branzino with Lemon and Fennel FrondsGrilled Onion, Endives and Raw Fennel Salad Leeks, Onions and ShallotsOnion Marmalade Crostini with Arugula and Goat CheeseSteamed Leeks with Chive and Shallot VinaigretteSucculent Ragout of Spring Leeks, Shitake and PeasSaut' of Leeks with Snap Peas, Burrata and Lemon Olive OilSmoked Salmon, Leek and Lemon TartlettesBraised Leek, Shallot and Onion SoupSpring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date CouscousWhole Roasted Red Onions with Feta and Crispy Brussels SproutsSavory Puff Pastry Tart with Roasted Onions, Olives and PestoPoulet a La Moutarde with Leeks and Green Onions. MushroomsWild Mushroom Soup with Saut'ed Enoki and Crispy KaleWild Mushroom and Tellagio CrostiniWarm roasted Mushroom salad with Arugula and WatercressForbidden Rice Field with Saut' of Warm MushroomsGrilled Mushroom, Snow Pea and Bok Choy SaladTagliatelle and ChanterellesMushroom and Asparagus QuichePeas, Beans & SproutsFava smash Crostini with Buffalo MozzarellaSpring Pea and Orca Bean SaladHaricot Verts, Purple Potato and Smoked Salmon SaladGrilled Baby Gem and Snap Pea Salad with Pistachio Herb PestoProvencal Haricots Vert SaladSprouted Peas and Raw Peanut Salad with Lemon Ginger VinaigretteSeared Ahi with Snap Peas, Haricots Verts and Peas SproutsSpring Pea, Fava Bean and Roasted Tomato Tart Potatoes and Root VegetablesSmoked Salmon and Potato DelightsPotato, Dill and Shallot SaladRoasted Parsnip and Arugula SaladRoasted Fingerlings Stuffed with PestoMashed Potatoes with Cr'me Fraiche and Baked Sweet Potato FriesRoasted Parsnips with Moroccan SpicesPotato and Celeriac GratinRoot Vegetable Roast TomatoesTomato and Avocado "Flowers"Green Tomato, Melon and Cucumber SoupHeirloom Tomato and Burrata with Savory GranolaBruschetta with Tomatoes and Figs"Toma-Toma"Green Tomato, Green Fig, Goat Cheese and Mint Salad Club 55 Crudit's SaladTomato TarteRoasted Black Cod with Pistachios and Saffron Tomato SauceTomato and Lentil Curry with Cucumber RaitaTomato and Lemon Wrapped Roasted Halibut Zucchini and SquashZucchini Cappuccino with Lime Cr'me FraicheZucchini and Goat Cheese Souffl'Stuffed Delicata SquashZucchini and Onion TartRoasted Zucchini Terrine with Feta and YogurtRoasted Summer SquashFusilli Pesto Pasta with Grilled ZucchiniRoasted Acorn Squash with Mixed Greens and Moroccan SpicesRoasted Vegetable "Risotto" with Saffron BrothZucchini, Spinach and Cheese Clafoutis

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 hergrandmother, 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.

• ForewordIntroductionAsparagusGrilled Asparagus with Prosciutto and Goat Cheese Asparagus Wraps with Cucumber, Cilantro, Feta and YogurtAsparagus Crostini with Chanterelles and Herbed RicottaSpring Asparagus and English Pea SoupRoasted Asparagus with Buffalo Mozzarella, and Nutty HerbsShaved Asparagus, Broccolini and Farro SaladGrilled Vegetable Salad with Asparagus, Corn and ZucchiniAsparagus and Red Onion TartWhite and Green Asparagus with Poached Lemon Tarragon Chicken Beets and RadishesRadishes with Salt, Butter, and BaguettesRadish, Olive and Watercress Salad with Lemon Yogurt VinaigretteRed Raw Beet Salad with Pomegranates and Herb-Nut GremolataSaut'ed Radish, Cucumber, Apple SaladRoasted Baby Beets with Blood Oranges and Chive VinaigretteDaikon, Watermelon Radish and Beets with Nut Mustard VinaigretteSalt Roasted Beets with Mackerel and Spiced OnionsRoasted Beets, Butternut Squash and Red Onions with Zesty Parsley PestoChiogga Beets with Salmon, Dill, and Cr'me Fraiche Brussels Sprouts, Cauliflower, and Dark Leafy GreensSilky Cauliflower Curry Soup with Crispy Shaved Brussels SproutsRoasted kale and Brussels Sprouts with Dates and PecansWarm Cauliflower and Wilted Spinach SaladPersimmon, Apple and Shaved Brussels Sprouts Salad with Nut Mustard VinaigretteGrilled Brussels Sprouts Salad with Wild Mushrooms, Lemon and HerbsMulti-Colored Chard, Purple Kale and Grape SaladRoasted Spiced Cauliflower with Yogurt Herb Sauce Spring Cauliflower Risotto with Kale Pesto Cauliflower and Onion GratinCrispy Kale and Caramelized Onion Phyllo Tourte Succulent Slow Roasted Kale Wrapped Salmon CarrotsCarrot and Leek Soup with Zesty ShallotsRed Carrot and Radish Salad with Toasted Nut VinaigretteShaved Multi Colored Carrot SaladLentils du Puy and Carrot SaladTrio of Carrot Pur'es Roasted Acorn Squash with Carrot "Fries"Roasted White Fish with Citrus Carrot Pur'e and Shaved CarrotsClay Pot Chicken with Carrots, Shallots and Lemon Eggplant Warm Japanese Eggplant and Pomegranate SaladRoasted Eggplant "Crostini" with Tomatoes and OlivesBaked Purple Eggplant with Green Onions Eggplant and Tomato AccordionRoasted Eggplant Stuffed with Roasted Chicken and Forbidden RiceRatatouille StrudelRoasted Eggplant Curry with Caramelized Onions and Tomatoes Endives & FennelChilled Fennel, Cucumber and Herb SoupEndives and Smoked Salmon "Boats"Fennel, Endive and Cara Cara Orange Salad Endives, Apple and Fennel Salad with Haricots VertsShaved Fennel Salad with Asian Pears and Lime VinaigretteBraised EndivesEndives, Spinach and Mushroom GratinRoasted Branzino with Lemon and Fennel FrondsGrilled Onion, Endives and Raw Fennel Salad Leeks, Onions and ShallotsOnion Marmalade Crostini with Arugula and Goat CheeseSteamed Leeks with Chive and Shallot VinaigretteSucculent Ragout of Spring Leeks, Shitake and PeasSaut' of Leeks with Snap Peas, Burrata and Lemon Olive OilSmoked Salmon, Leek and Lemon TartlettesBraised Leek, Shallot and Onion SoupSpring Vegetable Tagine with Za'atar, Spiced Lemon Yogurt and Date CouscousWhole Roasted Red Onions with Feta and Crispy Brussels SproutsSavory Puff Pastry Tart with Roasted Onions, Olives and PestoPoulet a La Moutarde with Leeks and Green Onions. MushroomsWild Mushroom Soup with Saut'ed Enoki and Crispy KaleWild Mushroom and Tellagio CrostiniWarm roasted Mushroom salad with Arugula and WatercressForbidden Rice Field with Saut' of Warm MushroomsGrilled Mushroom, Snow Pea and Bok Choy SaladTagliatelle and ChanterellesMushroom and Asparagus QuichePeas, Beans & SproutsFava smash Crostini with Buffalo MozzarellaSpring Pea and Orca Bean SaladHaricot Verts, Purple Potato and Smoked Salmon SaladGrilled Baby Gem and Snap Pea Salad with Pistachio Herb PestoProvencal Haricots Vert SaladSprouted Peas and Raw Peanut Salad with Lemon Ginger VinaigretteSeared Ahi with Snap Peas, Haricots Verts and Peas SproutsSpring Pea, Fava Bean and Roasted Tomato Tart Potatoes and Root VegetablesSmoked Salmon and Potato DelightsPotato, Dill and Shallot SaladRoasted Parsnip and Arugula SaladRoasted Fingerlings Stuffed with PestoMashed Potatoes with Cr'me Fraiche and Baked Sweet Potato FriesRoasted Parsnips with Moroccan SpicesPotato and Celeriac GratinRoot Vegetable Roast TomatoesTomato and Avocado "Flowers"Green Tomato, Melon and Cucumber SoupHeirloom Tomato and Burrata with Savory GranolaBruschetta with Tomatoes and Figs"Toma-Toma"Green Tomato, Green Fig, Goat Cheese and Mint Salad Club 55 Crudit's SaladTomato TarteRoasted Black Cod with Pistachios and Saffron Tomato SauceTomato and Lentil Curry with Cucumber RaitaTomato and Lemon Wrapped Roasted Halibut Zucchini and SquashZucchini Cappuccino with Lime Cr'me FraicheZucchini and Goat Cheese Souffl'Stuffed Delicata SquashZucchini and Onion TartRoasted Zucchini Terrine with Feta and YogurtRoasted Summer SquashFusilli Pesto Pasta with Grilled ZucchiniRoasted Acorn Squash with Mixed Greens and Moroccan SpicesRoasted Vegetable "Risotto" with Saffron BrothZucchini, Spinach and Cheese Clafoutis