Week beginning December 9

Root veggies help warm us in the winter and need less digestive energy to process. Chiogga and red beets from Grinnell Heritage Farm, squash from Friendly Farm in Iowa City, potatoes from Oak Hill Acres, daikon from Echollective Farm in Mechanicsville, mushrooms from Vinton, Rosemary from Mariposa Farm in Grinnell.

• Kidney bean, fennel and sunchoke salad; brown rice with cauliflower with brown mustard seed
• Tempeh and red beets in fresh lemon-dill sauce; barley pilaf with eggplant and black cumin
• Green lentils with daikon and fresh rosemary; golden glazed potatoes with kale
• Rice noodles and chiogga beets in mushroom-lemongrass  broth; millet and amaranth with squash and cinnamon

With winter approaching (if not here!) we focus on root vegetables and slow cooking. Salad this week is filling and rich in protein.

Tofu Spring Salad (miso-tahini dressing); Roasted roots with collards, rye and fresh rosemary
Seitan and broccoli in garlic-ginger sauce; Pullao Rice with pineapple and cilantro
Black eyed pea dal with turnip and black cumin; Buckwheat with sweet potato, carrot and sesame
Black bean chili; Bubble and Squeak (mashed potato, leek and cabbage)

This week featuring local San Marzano and other heirloom tomatoes. Squash and zucchini aplenty. Cucumbers, green cabbage, carrots, kale, collards, okra and green beans. Garnished with purple Thai basil and fresh oregano. It’s harvest time.

• Garbanzo bean, cucumber and roasted tomato salad with coriander; curried potato and patty pan squash
• Tofu, green cabbage and bok choi in purple Thai basil coconut broth; tomato, zucchini and rye salad with black cumin dressing
• Green lentils, carrot and kale with fresh oregano; spiced rice with green beans
• Mixed vegetables in almond-chili sauce; Kamut pilaf with okra and brown mustard seed

To order Click here.

We’ve had a magnificent summer off and now we’re ready to start back up with a new format and the same delicious, easy to prepare and healthy meals. We’ll be pre-posting the menu so you’ll be able to prepare your taste buds for the experience. Here’s what upcoming this week:

Week beginning 8/19/13

• Spiced black beans with rice noodles and tomatoes; Sesame buckwheat pilaf with carrot and brown mustard seed
• Seitan with lemon dill sauce and summer squash; asian eggplant and sweetcorn paella
• Red lentils and green cabbage with black cumin and cilantro; Basmati rice with sweet potato and cumin
• Tempeh and potato salad with caraway; millet and faro stew with cauliflower and nigella