Four Square Meals Menu

Late summer salads to cool the burn, squash, eggplant, tomatoes, cucumber, potatoes, zucchini, three varieties of beets (chiogga, gold and red) – all local. This is tomorrow’s menu

  • Tempeh salad with red cabbage and sweet corn; quinoa tabouli with cucumber
  • Pinto bean salad with broccoli, chiogga beet and tomato; roasted potato and sweet potato
  • Macro mash (millet and cauliflower); herbed mushroom, zucchini, eggplant and carrot, with toasted sesame seeds
  • Moong dal with summer squash and spinach; brown rice with red and gold beets
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