a vegetarian pop-up for New Orleans

Tag: lima beans

Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin


Chocolate Truffles

Apple Cider Caramels


Rosemary Lemonade

Spiced Wine

Hot Toddy


Menu for Sunday

Rosemary Dumplings with Black Lentils, Caramelized Onions, and Fig

Baby Squash Salad with Cherry Tomatoes , Egg, and Rosemary Basil Pesto

Crunchy Green Beans and Chickpeas with Creamy Poblano Dressing

Chilled Sweet Potato Rounds with Aji Dulce Peppers and Cilantro Coconut Dressing


Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice


Chicory Tea Cookie and Honey Lemon Goat’s Milk Ice Cream Sandwiches

Watermelon Lime Pudding with Pickled Watermelon Rind


Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Pictures from the OCH Art Market

Many thanks to everyone that was able to join us last weekend at the OCH Art Market. We’re planning a TSAI House event for the end of this month or early June, and will be at the OCH Art Market again on June 9. Here are a few pictures from last Saturday, with more available on our Facebook page:

Lima Bean Salad, Pretzels, Congee

Moroccan Mint Tea and Cucumber Lemonade

Menu for Saturday

Cinnamon Sugar Pretzel

Sourdough Pretzel with Mustard Dip

Lima Bean Salad with Cilantro Dressing

Green Salad with Stawberries and Feta

Creamy Spring Vegetables with Arugula and Polenta

Tomato Congee with Fried Onions and Greens


Cucumber Lemonade

Herbal Iced Tea



Rice Bowls at the Bridge Lounge, 8/20

We’ll be at the Bridge Lounge this Saturday, serving hearty rice bowls from 9:30 until midnight. The Bridge Lounge is Uptown, at 1201 Magazine St. Each bowl comes with brown or white jasmine rice, and the following:

sauces: black bean shiitake mushroom sauce OR red curry with ginger and zucchini

toppings: fried tofu with fresh lima beans, thai basil, and salted radish, pickled daikon and carrots, and cucumbers

dessert: homemade oversized anise-citrus fortune cookies (limited)

Recipe: Succotash with Pepper Relish

How do we cook at Tsai? We begin always with the freshest produce, use straightforward and precise preparations that allow each ingredient to shine, and create combinations that intrigue and satisfy the palate, as well as the eyes. Each Saturday is as much an adventure for us as it is for you, the diner, and we’d like to share our way of cooking with you. The recipes here are easily adaptable and meant to encourage substitutions and experimentation.

By popular demand, here’s how we made the succotash from our 7/16 soft opening:

Ingredients: lima beans, fresh corn, celery, mushrooms, onions, bay leaves, garlic, vegetable stock, hot and not-so-hot peppers, oil, white wine vinegar, cherry tomatoes, scallions and parsley

1. soak lima beans overnight, prepare vegetable stock, cut kernels from corn cob

2. cook lima beans with bay leaves, diced onions, minced celery, and minced garlic in vegetable stock or water

3. when the lima beans are cooked halfway, not quite tender, add in corn kernels

4. when the lima beans are almost tender, add sliced mushrooms

5. gently cook minced peppers in oil; once the peppers are tender and fully cooked, allow the mixture to cool before adding an equal amount of vinegar and some salt,  at least 20 minutes before serving

6. serve succotash with a spoonful of pepper relish, and garnish with sliced cherry tomatoes, scallions, and parsley