Next Week’s Menu

Posted on February 5, 2014 by davidmacleodburt

For pick up Tuesday February 11

Warming spices, stewed vegetables. Winter warming food. Local offerings still coming in: squash from Friendly Farm in Iowa City, Iowa; carrots and kale from Grinnell Heritage Farm in Grinnell, Iowa; lemongrass from Mariposa Farms in Mariposa, Iowa. Looking forward to spring greens – dandelion, arugula, spinach, kale.

Garbanzo bean, green cabbage ragout with coriander; Macrobiotic mash (savory mashed millet and cauliflower)
Tofu, broccoli and red kale in Thai coconut broth; celery root, turnip and rye with black cumin
Black-eyed peas and winter squash black cumin; spiced brown basmati rice with red cabbage
Sunchoke, carrot and sunflower seeds in almond-chili sauce; Kamut-faro-amaranth pilaf with eggplant and brown mustard seed

Dine Out with Four Square Meals

Posted on February 2, 2014 by davidmacleodburt

Four Square Meals will be hosting a Veg Dine Out on Saturday March 8 at Channing Hall (Iowa/Gilbert). We’ll be offering the following menu:

Black Bean Hummus with Bread and Chips
Mixed Salad with choice of Vinaigrette or Creamy Garlic Dressing
Red Lentils with Savoy Cabbage and Spinach, seasoned with brown mustard, cumin seed and coriander
Brown Rice and Barley Pilaf with Carrot, Sweet Corn and Sesame Seeds
Chocolate Berry Bite

Price is $15 plus tax, $15.90. Registration is required. Please register with the contact form below.

Space is limited so please register early. Attendees will also receive a 20% off coupon for future Four Square Meals purchases.

← Back

Thank you for your response. ✨

Next Week’s Menu

Posted on January 31, 2014 by davidmacleodburt

We’ll continue with slow cooked root vegetables and warming herbs and spices as the cold continues

Rice noodles with pinto beans, spinach and roasted tomatoes; Barley, black rice and quinoa pilaf with chiogga beet and red radish
Seitan with lemon dill sauce and butternut squash; Red beet and sweetcorn pink rice paella
Tofu, carrot and potato stew with caraway; Sesame buckwheat pilaf with green beans, leek and mushroom
Red lentils and green cabbage with brown mustard seed and cilantro; Brown rice with sweet potato and cumin

For pricing and to order, please click here.

What’s Cooking at Four Square Meals

Posted on January 30, 2014 by davidmacleodburt

This slideshow requires JavaScript.

Brutal cold in Iowa here. Still regional ingredients in use, Red Curi and Hubbard squash from Friendly Farm in Iowa City, Carrots, Savoy Cabbage, Daikon Radish and Celariac from Grinnell Heritage Farms in Grinnell, Mushrooms from Blue’s Best Mushrooms in Vinton, Potatoes from Oak Hill Acres in Atalissa.

The menu is warming (with spices and long roasting vegetables) and brothy with high proteins and variety of phytonutrients from all the root vegetables. Grain a slow cooked in the oven, as are the root vegetables and squash.

To sign up for Four Square Meals click here.

What’s Cooking at Four Square Meals

Gallery

Posted on January 13, 2014 by davidmacleodburt

This gallery contains 4 photos.

Next Week’s Menu

Posted on January 12, 2014 by davidmacleodburt

We needed those warming spices last week! This week we still are cooking with some Iowa grown produce; potatoes, sweet potatoes, daikon radish, napa and savoy cabbage, red curi and butternut squash, sage. These were not found at obscure markets but at New Pioneer Food Co-op. We’ll continue to aid the body’s digestion with cooked, especially roasted vegetables with the warming herbs and spices like garam masala, garlic and black papper, giving the body an extra kick. We are generous with onions in the winter too, as they help kick start a sluggish system with their liver cleansing properties.

Here’s our menu for next week:

Black-eyed peas with winter squash; sticky brown rice with sweet potato
White bean and 2-radish stew with sage and thyme; pink rice, raisin and napa cabbage pilaf with lemon and cilantro
Seitan and lacinato kale in roasted cumin sauce; potato, beet and almond with black pepper
Spiced tofu and broccoli with smoked paprika; savoy cabbage and eggplant au gratin with faro and coconut

Click here to see pricing and to order.

Next’s week’s menu

Posted on January 3, 2014 by davidmacleodburt

For pick up Tuesday January 7

Stews and long cooked vegetables for the frigid weather. Warming spices and herbs.

Spanish pinto bean stew; brown and black rice with roma tomatoes, dill and sunflower seeds
Coconut chole with cauliflower; potatoes, squash and spinach in cumin-fennel sauce
Tempeh and napa cabbage slaw; buckwheat pilaf with mushroom, sweet potato and thyme
Moong dal with kale and garam masala; faro and barley with apple and sesame

Click here to order.

Local ingredients include: carrots, potatoes, squash, napa cabbage, mushrooms, sweet potato, kale, apple – Not bad for -2 degrees – purchased at New Pioneer Food Co-op.

What’s Cooking at Four Square Meals

Posted on December 18, 2013 by davidmacleodburt

Photo gallery of 2013’s last week of meals…

This slideshow requires JavaScript.

20% off next week

Posted on December 13, 2013 by davidmacleodburt

Our 20% off is for all gift certificates bought before the end of the year, as well as meals for pick up Dec.17. Visit our website for payment options.

Hearty, warming meals for this frigid weather, we’ll use ginger, cardamom, cinnamon, clove, nutmeg and cayenne among others.Kale, chiogga and gold beets from Grinnell Heritage Farm, Onions and savoy cabbage from Flint Ridge Farm in Iowa City, potatoes from Oak Hill Acres in Atalissa, Rosemary from Mariposa Farm in Grinnell.

Red lentil dal with mixed kale and coriander; curried broccoli pullao rice
Spiced mung bean and celeriac stew; roasted potato and beets with fresh rosemary
Seitan with purple potatoes, black radish and spiced white gravy; kamut and rye with zucchini and ginger
Tofu Dijon with savoy cabbage; brown rice with chiogga beet and green beans

This slideshow requires JavaScript.