Four Square Meals October 27

Posted on October 24, 2015 by davidmacleodburt

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Mock Tuna Salad – marinated tempeh in rich dressing with red cabbage and bok choi
Days of Carthage – barley and millet with North African spices and beet

Thai White Bean Stew – exotic flavors with red and purple turnip
Roasted Garlic Mashed Potatoes – with carrot and black pepper

Tofu Dijon – tangy sauce with mixed kales
Chinese Parsley Pilaf – jade pearl rice and buckwheat with daikon radish, cilantro and lemon

Earthbender Stew – herbed black beans with butternut squash
Hawkeye Rice – curried basmati and black rice with spinach

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa City Farmer’s Market, Muddy Miss Farm, New Pioneer Food Co-op and Oak Hill Acres Farm.

To order click here.
For newsletter sign up, click here.

Four Square Meals September 8th

Posted on September 5, 2015 by davidmacleodburt

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Thai Tofu – with summer squash in coconut-lemongrass sauce
Two-Tone Rice – brown and pink rice with kale, chard, walnut and ginger

Summer Protein Salad – French lentil and chiogga beet salad with red onion, heirloom tomatoes, tarragon
Aloo Gobi – Indian spiced potato and cauliflower

Tempeh Korma – creamy Indian sauce with raisins, shiitake mushrooms and lacinato kale
Eastern Plains Pilaf – barley, amaranth and gold beet, tossed with tamari, cilantro and lemon

Black Forest Salad – red beans with heirloom tomatoes, kohlrabi, sweet corn and basil
King’s Pilaf – basmati rice and buckwheat with celeriac and eastern flavors

To order click here.
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Recipe – Cucumber, sweet corn and onion relish

Posted on August 31, 2015 by davidmacleodburt

1 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
2-3 t extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh basil leaves

Mix all ingredients except basil leaves. Tear leaves into the mix.

Four Square Meals September 1st

Posted on August 28, 2015 by davidmacleodburt

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Fandango Stew – pinto beans, seasonal vegetables and jalapeno
Mushroom Pullao – basmati rice and einkorn with shiitake mushrooms, ginger and garam masala

Tofu Zeera – marinated tofu and seasonal vegetables in roasted cumin sauce
Potato Salad – with seasonal vegetables and celery

Masoor dal – red lentil with rich spices and seasonal vegetables
Days Go By Salad – brown & black rice with baby greens and caramelized onions

Autumn Spirit – seitan and seasonal vegetables in roasted garlic-leek sauce
Chinese Parsley Pilaf – jade pearl rice and buckwheat with seasonal vegetable, cilantro and lemon

To order click here.
For newsletter sign up, click here.

Recipe – zucchini-gold beet skillet with fresh herbs

Posted on August 27, 2015 by davidmacleodburt

2 T extra virgin olive oil
3 small zucchini, quartered lengthwise and cubed
¼ cup unbleached flour
2 gold beets, peeled, cubed (¼ inch) and steamed for 10 minutes.
12-18 fresh mint leaves, finely chopped
¾ t apple cider vinegar or white wine vinegar
Large pinch of salt

Heat the extra virgin olive oil in a wide bottomed pan to medium. Sprinkle the flour over the zucchini and toss gently. Lift the zucchini out carefully, shaking off excess flour. Carefully place the zucchini in the pan and sautee, stirring occasionally. You may need to turn the heat up slightly after the zucchini first go in, but reduce again as needed. I should always sizzle.

After the zucchini has browned some, add the gold beets and stir well. Cover, turn heat down a little and cook for 3-5 minutes or so. Add mint and salt. Stir. Place in a bowl and add vinegar and stir well.

Learn to make frozen desserts – DAIRY FREE!

Posted on August 12, 2015 by davidmacleodburt

Check out this class at New Pioneer Food Co-op

http://www.newpi.coop/shop/delicious-frozen-desserts-without-dairy-with-laurie-moritz/

Summer Holiday at Four Square Meals

Posted on July 29, 2015 by davidmacleodburt

We’ll be taking a week of, so there will be no meals the week of Aug 4. Back up on Aug 11.

Four Square Meals July 28

Posted on July 24, 2015 by davidmacleodburt

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Available for pick up Tuesday July 28.

Tempeh Cauliflower Cream – vegan take on cauliflower cheese sauce
Two-Tone Rice – brown and black rice with seasonal vegetable, walnut and ginger

Sense of Reason – creamy red beans with Thai flavors and seasonal vegetables
Punjabi Summer Pastel – basmati and amaranth with seasonal vegetables, cumin and bay

New Delhi Tofu – curried tofu in tomato-ginger sauce with seasonal vegetable
Golden Glazed Potatoes – roasted with seasonal vegetable, garlic, ginger and turmeric

Riviera Days Salad – chick pea with roasted Roma tomato, cucumber and Mediterranean flavors
Athena salad – Einkorn, barley and red cabbage tossed with olive oil, umeboshi vinegar & nori

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Muddy Miss Farm Grinnell Heritage Farm and New Pioneer Food Co-op.

To order click here. For newsletter sign up, click here.
Menu for August 11. NO MEALS AUG 4.

Four Square Meals July 21

Posted on July 17, 2015 by davidmacleodburt

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Available for pick up Tuesday July 21.

Mock Tuna Salad – marinated tempeh in rich dressing with red and Napa cabbage
Days of Carthage – barley and millet with North African spices and seasonal vegetables

Sense of Reason – creamy kidney beans with Thai flavors and seasonal vegetables
Potato Salad – with seasonal vegetables and celery

Tofu Dijon – tangy sauce with seasonal vegetable
Chinese Parsley Pilaf – jade pearl rice and buckwheat with seasonal vegetable, cilantro and lemon

Subterranean Stew – black beans with seasonal vegetable
Hawkeye Rice – curried basmati and black rice with seasonal vegetable

To order click here. For newsletter sign up, click here.
Menu for July 28.

Produce and grains purchased locally at New Pioneer Food Co-op, Echollective Farm, Organic Greens and Grinnell Heritage Farm

Recipe – Kidney Bean & Cucumber Salad

Posted on July 15, 2015 by davidmacleodburt

Kidney Bean-Cucumber Salad
1-2 cups kidney beans, cooked*
1 large cucumber, peeled and deseeded and cubed
½ cup sweet corn, boiled 2 minutes.
2-3 t sweet yellow onion, finely sliced
2-3 t white onion, finely sliced
2 t lemon juice
1 T extra virgin olive oil
¼ t paprika, or 2 t finely diced sweet red pepper^
Couple of pinches of salt
Pinch of ground white pepper
8-10 fresh mint or basil leaves

Mix all ingredients except mint or basil leaves. Tear leaves into the mix.

*If using an canned kidney, red or black bean, drain and rinse briefly. Or cook dried beans as follows: sort through the beans to remove stones and dirt. Then wash and drain in several rounds of water. Soak the beans for 2-24 hours. Drain, then cook in ratio of 4 cups water for every 1 cup bean. Cook until tender. 1-3 hrs.
TIP – cook more than you need, then drain and freeze in useful sized portions.

^Look for Gypsy or Jimmy Nardello peppers at the IC Farmer’s Market.

.To order weekly meals click here.
For newsletter sign up, click here.

Menu for July 21.