tsainola

a vegetarian pop-up for New Orleans

Tag: tomatoes

Menu for Friday

Louisiana Jasmine Rice

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Roasted Green Bell Pepper and Pecan Sauce with Potatoes + Cucumber and Cumin Beet Egg

Black Bean and Shiitake Mushroom Sauce + Carrots and Spicy Cabbage

Spicy Summer Squash with Tomatillos and Cranberry Beans + Cream and Creole Tomato Relish

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Plum Corn Bread with Tahini Glaze

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Iced Tea

Covington Stawberry Pale Ale

Rum Spritzer with Watermelon and Tomato

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

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Coffee

Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

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.

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: Zucchini Kale Soup with Toasted Walnuts and Tomato Relish

We served this soup cold at our last house event, with a hunk of foccacia on the side. If you have vegetable stock prepared ahead of time, this soup doesn’t take much time to make, and is a beautiful addition to a mid-summer meal. If you’d like something a little richer, we’ve also served this soup with feta and chopped basil sprinkled on top, in place of the tomato relish, and that works well too.

Ingredients: zucchini, potatoes, kale, celery, onions, vegetable stock, walnuts, tomatoes, hot peppers, basil, garlic, cane vinegar

1. Cut zucchini and potatoes (2:1 ratio) and a handful of celery and onions into big chunks. Remove the stems from a few leaves of kale, and chop into large pieces. If you’re looking to use giant zucchini that you want to get rid of, make sure to peel off the tough skin and to scoop out the seeds. In a large pot, cover the vegetables with vegetable stock. Bring to a boil, and cook at a rapid boil until the vegetables are tender. Set aside to cool.

2. Once the vegetables and broth are cool enough to handle, puree the mixture with a blender or food processor, add salt and pepper to taste, and adjust the consistency of the soup with vegetable stock if it needs thinning. Refrigerate.

3. Mince tomatoes and basil and a clove or two of garlic and hot pepper. Combine these ingredients with cane vinegar, salt, and pepper to reach a  consistency similar to a thin salsa.

4. Use a frying pan to toast walnuts in a single layer on the stove — be careful not to burn the walnuts. Remove the walnuts from heat. When cool enough to touch, break the walnuts into small pieces.

5. To serve, ladle the chilled soup into bowls. Spoon tomato relish on top, and sprinkle with walnut pieces.

Zucchini Kale Soup, Focaccia, and Roasted Tomato and Lima Bean Salad

 

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 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

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

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Cucumber Lemonade

Herbal Iced Tea

Cappucino/Latte

Coffee