a vegetarian pop-up for New Orleans

Tag: rosemary

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 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

Recipe: Baby Squash Salad

We love our baby squash raw. We gussy it up here (and served it at our Rio Mar anniversary event) with a pesto-based dressing, cherry tomatoes, and medium-boiled eggs. If you have the pesto made ahead of time, this dish should take just a few minutes to prepare, and it will delight you with with its colors and flavors. See upper left plate in picture for evidence.

Ingredients: baby squash, cherry tomatoes, eggs, rosemary basil pesto, olive oil, Steen’s cane vinegar, salt, pepper

1. Prepare medium-boiled eggs. Here’s a recipe you can follow. Do this first so that the eggs can cool while you prepare everything else, as they’ll be much easier to peel once they’ve cooled.

2. Prepare the dressing by mixing rosemary basil pesto with the cane vinegar and olive oil, and adding salt and pepper to taste. To make rosemary basil pesto, follow any basic pesto recipe and include a bit of rosemary. We omit the customary pine nuts and Parmesan cheese, but make use of lots of garlic.

3. Slice the baby squash thinly with a sharp knife or using a mandolin. We don’t own such a clever instrument, but have found a vegetable peeler to be equally effective. Cut cherry tomatoes into halves or quarters.

4. When the eggs are cool, peel and cut them into quarters.

5. Combine the squash, eggs, and tomatoes in a bowl, and drizzle with the dressing. Stir gently with a spoon to lightly coat everything with the dressing. Add salt and freshly-ground pepper to taste before serving.

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

Menu for OCH Art Market, 6/9, Saturday

We’ll be at the OCH Art Market this Saturday from 10-3. This being the headquarters of the Eat Local Challenge, we’ll be serving up dishes with ingredients sourced solely within a 200 mile radius of New Orleans. Tell all the Challenge participants you know! Here’s our tentative menu for Saturday:

Baby Squash, Cherry Tomato, and Feta Salad with Mint and Parsley

Potato and Egg with Blueberry Rosemary Dressing

Garlic Fried Okra and Cremini Mushrooms with Marconi Pepper Relish over Tomato Congee

Braised Potatoes and Shiitake Mushrooms with Goat Cheese over Jasmine Rice

Blueberry Pancakes with Fruit-infused Cane Syrup


Blueberry Lemonade

Mint Tea

Menu for Saturday, 5/5

Creole Cream Cheese and Arugula Stuffed Baby Squash

Kale, Berry, and Sunchoke Salad with Ginger Vinaigrette and Hazelnut Rice Cakes

Roasted Spring Vegetables with Wild Local Honey, Crostini, and Cheese Curds

Spiced Lentils with Lemon Chutney, Mint, and Tarragon

Mushroom Sauce with Beans, Thyme + Bread and Jasmine Rice

Garlic White Beans with Rosemary + Bread and Jasmine Rice

Strawberries with Creole Cream Cheese, Coconut, and Honey

Thyme Lemon Champagne Cocktail

Ginger Bourbon Cooler

Herbal Lemonade

fruits, vegetables, and herbs from Crescent City Farmer’s Market, Hollygrove Farm and Market, City Park, and Lili and Miles’s Garden

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


Recipe: Rosemary Goat Milk Polenta and Fire-Roasted Turnips with Rapini and Mushrooms

(image: NOLA Locavores)

The main course at our Autumn Harvest Dinner featured rosemary goat’s milk polenta with fire-roasted turnips, rapini, and mushrooms. We purchased all of our ingredients through the Hollygrove Market and Farm and the Crescent City Farmers Market, except for the rosemary, which we harvested from the bounty of Garden District front yards. With the freshness of the ingredients and the robust flavors of the local fall produce, we chose simple preparations to bring out those flavors and textures. Check in next week for our root vegetable soup with turnip greens and pickles recipe, as well as the recipe for Grandma’s Apple Pie with Salted Caramel Sauce, courtesy of John Kleinschmidt and Shirley Woolley.  

Rosemary Goat Milk Polenta

Ingredients: polenta, water, goat milk, rosemary, nutmeg, salt and pepper

1. Bring water to a boil following a traditional polenta recipe. Because you’ll be adding goat milk later on, use a bit less water (e.g., 3 cups of water to 1 cup of polenta instead of 4 cups of water). Polenta is pretty forgiving, so don’t worry too much about having the correct proportions. Use a whisk to stir rapidly as you pour the polenta into the boiling water.

2. While stirring the polenta every minute or so, over low heat and scraping the bottom to make sure that nothing is sticking, heat a few cups of goat milk over low heat in a separate saucepan, but do not bring to a boil. Steep whole sprigs of rosemary in the goat milk.

3. As the polenta starts to thicken, spoon goat milk into the polenta as you would with stock and risotto.

4. Use the goat milk to adjust the consistency of the polenta, and season with ground nutmeg, salt, and pepper before serving. We prefer our polenta softer, but thick enough so that it sets slightly when spooned onto a platter. Garnish with a sprig of rosemary.

Fire-roasted Turnips with Rapini and Mushrooms

Ingredients: turnips, onions, rapini (broccoli rabe), mushrooms, hot peppers, oil, lemons, salt and pepper

1. Center a handful or two of chopped turnips, onions, rapini, and whole mushrooms (we had little white button mushrooms, but others would be just as delicious) on a sheet of aluminum foil. Toss with chopped hot peppers, salt, and oil. Adjust the size of the vegetables depending on your desired cooking time. Wrap the vegetables using the foil to form a tidy packet that you can safely place on coals or a grill.

2. Place the packet, seam-side up on a grill, or directly on live coals. Depending on the temperature of your fire/grill, check after 10 minutes or so to see if the contents of the packet are fully cooked. We like our vegetables fork tender, which doesn’t take more than 10-15 minutes over a very hot fire. When opening the packets, be wary of the hot steam trapped inside the foil.

3. Squeeze lemon juice over the cooked vegetables, and serve alongside the polenta for a hearty fall meal.