a vegetarian pop-up for New Orleans

Tag: greens

Recipes: Rice, Greens, and Pickled Daikon

We had the pleasure of teaching a cooking class at the Grow Dat Youth Farm out in City Park last weekend. These were the recipes we shared, based on produce that’s available from Grow Dat and other vendors at the Crescent City Farmer’s Market this month. These are simple dishes, but using good ingredients and a hearty stock made from vegetable peels and trimmings make for a delicious meal with a full complement of flavors and textures. 

Rice with Black-eyed Peas, Carrots, and Greens

Ingredients: brown rice, black-eyed peas, onions, carrots, greens (kale, collards, carrot tops, etc.), oil, vegetable stock

  1. Heat oil in deep saucepan or pot.
  2. Cook diced onions on medium heat until they become translucent.
  3. Add diced carrots and cook until onions begin to brown.
  4. Add rice and black-eyed peas. Stir to coat grains of rice with oil.
  5. Add stock (or water) so that the depth of the water over the rice is approximately equal to the depth of the rice and the other ingredients below.
  6. Stir in chopped greens, cover, bring to a boil, lower heat, cover, and cook at a low boil for 30-40 minutes, or until the rice and peas are fully cooked.

Chard with Mushrooms and Garlic

Ingredients: chard, mushrooms, garlic, hot peppers, sweet peppers, feta

  1. Heat oil in a frying pan until it shimmers and a drop of water sizzles on contact.
  2. Add sliced mushrooms and cook on high heat so they begin to brown within a minute or two. Stir occasionally.
  3. Add chopped chard stems, diced sweet peppers, and minced hot peppers, and cook for one minute, still on high heat.
  4. Add chopped chard leaves and chopped garlic, and cook for two minutes.
  5. Add salt and freshly ground pepper to taste and serve immediately, with feta sprinkled on top if available.

Daikon with Lemon and Cilantro

Ingredients: daikon, lemons, cilantro, salt, sugar

  1. Cut daikon into thin strips, thin slices, or grate, and place in a bowl with a sprinkling of salt and a little sugar.
  2. Knead for a few minutes, until the daikon softens. Drain the liquid that collects at the bottom of the bowl and rinse with water.
  3. Place drained daikon in a bowl with a few squeezes of lemon juice, salt, and enough water to cover.
  4. Allow daikon to soak in the brine while cooking other components of your meal.
  5. Before serving, remove daikon from brine, toss with coarsely chopped cilantro, and serve alongside vegetables and rice.

Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots



Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

Menu for Saturday

Olive Boules

Broccoli Black Bean Galette with Toasted Mustard Seeds and Red Pepper

Spicy Mushroom Soup with Scallions and Curried Squash

Cauliflower Soup with Garlic

Fresh Greens with Parsley-fried Black-eyed Peas and Cheese


Strawberry Orange Clafoutis

Peppermint Fudge/Snickerdoodle/Gingerbread Cookies (2/3 Gluten-free)



Mint Tea

Spiced Lemonade

Menu for Saturday

Beautiful weekend coming up — join us at the OCH Art Market between 10 a.m. and 3 p.m. on Saturday for a full slate of events, including the 2nd Annual Faubourg Lafayette Historic Home Tour, and musical performances by Kermit Ruffins and Irvin Mayfield on OC Haley Boulevard. The menu: 

Seared Mushroom and Ruby Streak Salad with an Egg

Turnip Soup with Greens and Rosemary

Lentil Burgers on Whole Grain Bread with Satsuma Chutney

Oatmeal Cookies with Yogurt Cheese Frosting


Coffee, Cappuccino, Latte

Mint Iced Tea

Thyme Lemonade

Menu for the OCH Art Market, 10/13

Asparagus and Avocado Flan with Pumpkin Seeds

Egg over Roasted Red Pepper and Tomato Bean Stew

Braised Greens with Sweet Potatoes and Rice


Rice Pudding with Pumpkin and Brown Sugar


Horchata Café au Lait

Spicy Lemonade

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing


Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender


Mint Lemonade, Mint Tea, Coffee, and Espresso

Photos from the 4/14 Art Market

Our next event will be on the evening of Saturday, 5/5 at a beautiful location on S. Jeff Davis. Until then, here are a few pictures from the OCH Art Market earlier this month.

shiitake mushroom beignets with horseradish and home-made mustard

tomato tart with greens and marinated artichokes


BBQ tomato fried rice and cabbage wraps with cucumbers, carrots, and a peanut pepper sauce

Elizabeth and Sarah helping one of our customers choose from one of our biggest menus yet.


Recipe: Seared Greens with Crispy Fried Onions, Pickled Kohlrabi, and Poached Egg

We’ve served ruby streak baby leaf mustard greens raw before because they are delicious uncooked, but we like this version even more, in which a few other ingredients are brought in to play off of the feathery texture and slight bitterness of the greens. (This was one of more popular dishes at our Pre-Valentine’s Day Brunch a couple of weekends ago.) We deal with each of the ingredients simply, and combine them at the end for a plate that’s varied in texture, flavor, and color while allowing the qualities of each ingredient to shine through. We quick-pickled the kohlrabi with rice vinegar, garlic, hot peppers, and star anise two days ahead of the event. Pickling endows the vegetable with wonderful flavors but also allows it to retain its refreshing crunch. An hour or two before service, we fried the onions until they were crisp and golden — the sweetness of the caramelized onions mingles well with the greens. We poached the eggs and seared ruby streak baby leaf mustard greens to order, and served these four ingredients with a good dash of freshly-ground black pepper and kosher salt. We think of this dish as a salad, because it is as refreshing to the palate as it is to the eyes, as good salads often are.  

Ingredients: kohlrabi, rice vinegar, cayenne peppers, star anise; onions, vegetable oil; ruby streak baby leaf mustard greens; egg, vinegar

1. Peel kohlrabi, which has been widely available at farmer’s markets, and cut into 1/4″ thick slivers. Place kohlrabi in a container along with whole garlic cloves, star anise, cayenne pepper sliced open, and a mixture of 1 part rice vinegar and 1 part water. Make sure that there is enough vinegar and water to cover. Refrigerate.

2. Heat a 1/4″ of oil in a frying pan, and fry a single layer of thinly sliced onions until they turn golden brown. Remove and dry on paper towels, separating the fried onions as they tend to stick to each other.

3. Poach an egg. We like to add a little vinegar to the water to help the egg hold together.

4. Right before serving, heat a tablespoon or two of oil in a pan until just before the oil starts to smoke. Sear washed and dried ruby streak greens for 30-45 seconds on high heat, just long enough to cook the greens and render them a deeply saturated shade of green. Cook a single layer at a time, and do not overcook.

5. On a plate, make a bed of seared greens, sprinkle onions on top, followed by a poached egg. Lay a couple slivers of kohlrabi alongside the greens, and season the plate with thickly ground black pepper and a generous sprinkling of kosher salt.

Menu for Sunday

Breakfast Sandwich with Tomatoes and Mushroom Goat Milk Gravy

Seared Greens with a Poached Egg, Crispy Fried Onions, and Pickled Kohlrabi

Scone and Fruit Plate with Local Meyer Lemon Curd/Chocolate Almond Spread/Strawberry Jam

Brie and Chocolate French Toast


Rosemary Infused Bloody Mary

Rosewater Lemon Champagne Cocktail


Food and Music 11/5, a TSAI House event

Images from last TSAI House event, courtesy of Daniel Morales.

Our monthly food + music event takes place this Saturday, at a new location this time. Live music, good food, and great people, again with both indoor and outdoor seating for a beautiful evening. We’re starting up a little earlier this time so that those of you watching the LSU vs. Alabama game can get some food beforehand. We hope to see you all soon! Please RSVP by emailing us at tsainola@gmail.com or reserving a spot on the Facebook event page.

Menu:  Still in development, but there will be $5 and $8 plates with rice, your choice of rich, savory sauce, fresh greens from the farmer’s market. Our friend Isabel is preparing two different desserts: 7-layer Oreos and Satsuma-infused Cheesecakes with a Graham Cracker Crust. Check back in the next couple of days for a complete menu.

When: 6 to 10 p.m.

Where: 2802 Desoto, right behind the CC’s on Esplanade

To Bring: There will be some chairs available, but feel free to bring picnic blankets for sitting outside on the lawn. You can also bring tupperware if you’d like your plate to go.