tsainola

a vegetarian pop-up for New Orleans

Tag: scallions

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

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Strawberry Orange Clafoutis

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

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Coffee

Mint Tea

Spiced Lemonade

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

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Chocolate Truffles

Apple Cider Caramels

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Rosemary Lemonade

Spiced Wine

Hot Toddy

OCH Art Market Menu

We’ll be at the OCH Art Market this Saturday, 8/11, from 10 a.m. to 3 p.m. Our menu looks something like this:

Cabbage and Onion Sesame Buns

Sweet Pear Sesame Buns

Sesame Soy Milk with Salted Radish and Scallions Served with Sweet Corn and Cumin Beignets

Jade Gourd and Tomato Lemongrass Sauce with Rice and and Pickled Hakurei Turnips and Cucumbers

Bitter Melon, Shiitake Mushroom, and Thai Basil Omelette with Rice and Pickled Hakurei Turnips and Cucumbers

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Soy Custard with Ginger Syrup

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Coconut Limeade

Mint Iced Tea

 

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

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Succotash with Hungarian Wax Pepper Relish

Braised Summer Vegetables

Choice of Red-Roasted Potatoes or Mushroom Shiso Fried Rice

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

Watermelon Lime Pudding with Pickled Watermelon Rind

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Cucumber Basil Lemonade

Watermelon 75

Bourbon-soaked Peach Old Fashioned

Recipe: Egg, New Potatoes and Creole Cream Cheese with Blueberry Caviar

Eggs, New Potatoes, and Blueberry Caviar with Creole Cream Cheese and Scallions

We served this at the last OCH Art Market, and it was a big hit as a surprising arrangement of all local ingredients that was both colorful and delicious.

Ingredients: egg, new potatoes, Creole cream cheese, blueberries, pecan oil, scallions, rosemary, salt and pepper

1. To make the blueberry caviar, mix fresh blueberries with finely chopped fresh rosemary and a pinch of salt. Blend to create a consistent texture. The rosemary flavor should be strong but should not overpower the blueberry. If you have any left over, you can use it for salad dressings and marinades.

2. Place potatoes in a small pot with water to cover. Boil for about ten minutes, or until the potatoes are cooked. Be careful not to overcook because you do not want the potatoes to fall apart when you cut them.

3. Slice the potatoes into 1/4 inch thick coins, and lay flat on a plate.

4. Beat eggs, and fry a little bit at a time to create thin silver-dollar sized pieces of egg, thin and on medium high heat so that the eggs cook through in a few seconds. Cut to fit nicely over the potato slices.

5. Spoon a teaspoon of cream cheese, or substitute something mild and creamy like coconut milk, onto the egg and potato assembly, and top off with a spoonful of blueberry caviar.

6. Finish with a drizzle of pecan oil, a sprinkling of thinly sliced scallions, and salt and pepper to taste.

Menu for Saturday, 6/2

We’ll be out at St. Claude and Spain tonight, from 5-9 p.m., to celebrate the opening of the Earth Lab with Groundwork NOLA. More event info and RSVP here. Our tentative menu:

Courgette, Peach, and Cherry Tomato Salad with Corn Dressing

Black Bean Lentil Cakes with Peach Glaze and Smoked Peppers

Cabbage Slaw with Rum Raisins and Toasted Walnuts

Okra, Red Bean, and Shiitake Mushroom Stew with Jasmine Rice

Cold Cauliflower Soup with Baby Squash and Cilantro

Recipe: Arugula and Creole Cream Cheese Stuffed Squash

This dish sold out quickly at our last TSAI House event. We used baby squash, and served a few on a plate as hearty one or two bite appetizers. The dish is not so rich, even with the cream cheese, that you couldn’t scale up to using full-grown squash instead for a tasty main course. Give it a try — the recipe takes surprisingly little time to prepare and provides a nice use of the abundant squash at our summer markets.

Ingredients: baby zucchini, baby yellow squash, or baby pattypan squash, potatoes, arugula, garlic, mustard, creole cream cheese, white wine vinegar, parsley, scallions, salt, pepper, vegetable oil

1. Cut baby squash in half, lengthwise. Use a small spoon or a sharp paring knife to scoop out some of the meat of the squash. You want to create a sizable depression within which to place the stuffing. Be very careful if using a paring knife — we like to insert the knife into the squash and rotate the squash about the blade.

2. Cook a potato chopped into small pieces (skin on) in salted water until tender. Before taking the potatoes out of the boiling water, add a handful of arugula. Remove and finely chop the wilted arugula.

3. Mash the potato, mince a few cloves of garlic along with scallions and parsley, and combine these ingredients with the chopped arugula, a few spoonfuls of whole-grain mustard, creole cream cheese, a splash of vinegar, and salt and pepper. Feel free to add chopped hot peppers as well, though the mustard will already provide a little spice.

4. Brush squash halves with oil and spoon the mixture into their depressions. Roast the squash for 10-15 minutes, or until the squash is tender. Garnish with finely chopped scallions, and serve warm.

TSAI at the OCH Art Market

What a spot! Many thanks to the OCH Art Market, organizers and volunteers, and the Zeitgeist Arts Center for the opportunity to serve food at the market yesterday, to Annemarie Gray for the beautiful menu design, and Kevin Kemp for realizing that bouquets of Swiss chard, scallions, and parsley would be ideal as floral arrangements.

Recipe: Green Tomatoes and Mushrooms with Salsa Verde

We tried this dish out last night, using some of the ingredients we had left over from making burritos. It’s quick, straightforward, and absurdly delicious. The flavors of the vegetables and the salsa verde meld together well, creating a tart and flavorful dish that can be as mild or spicy as you’d like. We served it with a heap of rice, fried eggs, and a spoonful of roasted cherry relish.  

Ingredients: celery, green tomatoes, mushrooms, salsa verde, scallions, cumin, coriander, black pepper, salt

1. Prepare salsa verde in advance.

2. Fry finely chopped celery in hot oil for two to three minutes. Add cumin, coriander, and black pepper.

3. Add sliced mushrooms and diced green tomatoes, and cook on high heat for four to five minutes.

4. Mix in enough salsa verde to coat all of the vegetables along with the scallions, and cook for an additional three to four minutes on medium heat.

5. Add salt to taste and serve immediately.