tsainola

a vegetarian pop-up for New Orleans

Tag: zucchini

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

 

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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

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.

Decadent Burritos

We’re interrupting our regular programming to bring burritos to the Quarter during Southern Decadence this Friday evening, Saturday evening, and possibly Sunday as well. We’ll post our approximate locations and schedule in the coming days and hope to see some of you out there.

All burritos will have rice, red beans, zucchini, cabbage, onions, and mushrooms. The two types of burritos will feature, respectively:

  • salsa verde, roasted cherry relish, and cilantro.
  • teriyaki sauce with pickled carrots and scallions.

As always, everything will be made from scratch. We’ve done some careful taste-testing over the week and think you’ll like these combinations a lot.