tsainola

a vegetarian pop-up for New Orleans

Tag: salad

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

Chilled Corn Chowder with Serrano Chili Aioli

Chilled Zucchini Kale Soup with Toasted Walnuts and Tomato Basil Relish

Eggplant with Habaneros, Mushrooms, and Arugula Fried Rice

Roasted Creole Tomato Salad with Fresh Lima Beans and Purple Hull Peas

Breadsticks: Parmesan, Garlic, Sesame

Rosemary Basil Focaccia

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Almond Tofu with Fresh Peaches

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Watermelon Limeade  :  Herbal Iced Tea

Watermelon Cocktail with Lime, Vodka, and Lavender

Sangria

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

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Blueberry Lemonade

Mint Tea

WGNO Appearance

Recognize those plates?

We were out in Jefferson Parish early this morning to help promote the Eat Local Challenge and also to share our cooking with the hosts of WGNO’s Good Morning New Orleans. Check out our four minute segment here. More pictures are available on our Facebook page. We had a couple of dishes on display, including creole cream cheese stuffed squash, fresh whole wheat sourdough bread, and a peach and blueberry tart. We also prepared a courgette and peach salad with corn dressing and a fried okra/courgette and mushroom dish served with herbed lemon yogurt and jasmine rice. Both recipes are available on the WGNO website here.

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

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Cucumber Lemonade

Herbal Iced Tea

Cappucino/Latte

Coffee

Menu for Saturday

Swiss Chard Pancakes with Cool Yogurt Sauce*

Black-Eyed Pea and Mushroom Gumbo with Hot Pepper Relish**

Citrus, Beet, and Cucumber Salad**

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Coffee

Lemongrass Ginger Citrus Iced Tea (with Citrus Honey Syrup)

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featuring locally-grown produce; *gluten free; **vegan

Menu for Saturday

Blue Cheese Cream of Celery Soup

Sweet Potato and Wild Mushroom Soup with Roasted Cashews

Layered Omelettes with Roasted Beets, Greens, and Garlic

Lentil Cucumber Mint Salad

Multi-Grain Sourdough/Focaccia

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Dark Chocolate Chili Custards

Mini Sweet Potato Crumble Cobblers

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Blood Orange 75’s/ Blood Orange Old Fashioneds