tsainola

a vegetarian pop-up for New Orleans

Tag: watermelon

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 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

Menu for the OCH Art Market

Zucchini French Toast with Sweet Tamarind Sauce

Braised Crowder Peas and Okra with Mushrooms and Cous Cous

Squash and Eggplant Tagine with Cilantro and Cous Cous

Fried Lentil Cakes with Greens and Mango Ginger Dressing

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Sno-Balls with Homemade Syrups: Blueberry Lemon Mint, Coconut Lime Basil, and Watermelon Lime Lavender

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Mint Lemonade, Mint Tea, Coffee, and Espresso

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

Recipe: Seared Summer Vegetables with Watermelon Relish and Goat Cheese Crisps

Part of our menu from two Saturdays ago (7/23) included a beet salad involving beets, lemon juice, parsley, cumin, and garlic. We took the beet greens and cooked those with the lentils. Then we took the stalks and used it in the recipe below as our special of the week, frying them to brown them and break down the fibers a bit, and to lend depth and texture to an otherwise straightforward base of summer vegetables. We also saved the rind from the watermelon that we used for the relish, and pickled it with fennel, peppers, and celery seed — we served that this last Saturday (7/30) with coconut lentil rice.   

Ingredients: chopped beet green stalks; blanched and diced zucchini, yellow squash and potatoes; sliced mushrooms; sliced cherry tomatoes — mushed watermelon, minced habanero peppers, white wine vinegar, chopped parsley and scallions — slices of raw goat cheddar

1. fry thin slices of cheddar until they melt, brown, and crisp — set aside on paper towels

2. combine mushed watermelon, habanero peppers, white wine vinegar, herbs, and salt and pepper — set aside

3. in very hot oil, sear beet stalks — add squash, potatoes, and sliced mushrooms when the stalks have started to brown — add cherry tomatoes for last thirty seconds

4. serve vegetables with a spoonful of watermelon relish and a cheddar crisp or two on top