Category Archives: Four Square Meals

Dine Out with Four Square Meals – Last day for registration

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On SDaveCloseUpaturday March 8 at 6pm, Chef Dave of Four Square Meals will be serving a 3 course vegan meal at Channing Hall, on the corner of Iowa and Gilbert, downtown Iowa City

Eggplant Barley 1~ Black Bean Hummus with Bread or 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

Spiced Red lentils with SpinachThe price is $15 plus tax (cash or check).  Please let me know if you’ll be attending.  Reservations are limited and required by March 6th.

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Next Week at Four Square Meals

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Kidney bean sidebar Throwing’ in a salad again in hopes of a turn…

  • Kidney bean, savoy cabbage and turnip salad; brown rice and rye with carrot and cauliflower
  • Tempeh with lacinato kale and carrot in rosemary sauce; barley pilaf with eggplant and black cumin
  • Mung beans with daikon and red beets; curried potatoes with sunflower seeds
  • Seitan  and collard greens  in  carrot-coriander sauce; pink rice and amaranth with sweet potato and yellow pepper

Click here to order

Last week’s images below:

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Next Week at Four Square Meals

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RiceNoodlesPinto3Happy Spring to come!

We finally made some salads this week since we hit 40 degrees. Still have Iowa red cabbage, savoy cabbage and sweet potato.

Next week’s  menu below.

  • Indian style green lentil with celery root; Curried basmati rice with broccoli and orange peppers
  • Rice noodles in hot and sour broth with red Green lentils with lacinato kale and sweet corn; brown rice with broccoli and carrotsand yellow peppers; Bubble and Squeak (mashed potato, roasted garlic and Iowa savoy cabbage)
  • Pinto bean chili with sweetcorn; Black rice and faro with Iowa red cabbage
  • Tofu spring salad with butternut squash and Iowa sweet potato; Buckwheat with rutabaga and sesame

Photos of some of last week’s offerings below:

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What’s Cooking at Four Square Meals

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A slideshow of last week’s meals

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Garbanzo bean, green cabbage ragout with coriander
Indian inspired stew
Tofu, purple potato, broccoli and kale in Thai coconut broth
Ginger and lemongrass dominate the creamy sweetness of coconut mulk broth
Celariac, turnip and rye with black cumin
Deep earthy flavors of the roots and rye with the slight sweetness of black cumin
Black-eyed peas in curried squash sauce
Classic curry flavor witht the familiar sweetness of winter squash
Brown basmati rice with red cabbage and smoked paprika
A paella influenced dish but with the whole grain basmati and the sweet smoky deliciousness of smoked paprika
Carrot, green cabbage, sunchoke and sunflower seeds in almond-chili sauce
A tangy sauce of roasted ancho chilis and white wine vinegar thickend with sweet almond butter
Faro-Kamut-amaranth pilaf with eggplant brown mustard seed and fennel
Sweet chewy high protein grains with savory sweet seeds and deep flavors of roasted eggplant

Valentine’s Day Meal from Four Square Meals

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romantic-dinnerWe are happy to offer an extravagant Valentine’s menu to pick up and enjoy in your own home with your special one. We will provide wine pairing and a couple of recipes for condiments to make this a memorable Valentine’s meal, away from the hubbub of a busy restaurant where we are often rushed through the system.

Price includes 5-course meal for two with wine recommendations and recipes for extra condiments to make this a dinner to remember..

Stir-fried pink rice and rye topped with toasted pumpkin seedsChana dal with sweet potato and cilantro; kamut with roasted beet and mint3
A deliciously simple saute of Madagascar pink rice, onion and garlic with far eastern flavors of tamari and sesame seed

Red and gold beets simmered with cumin
A vibrant dish, deep purple with the earthy sweetness of beets offset by the gentle aromas of cumin seed

Braised portabello mushroom stuffed with cilantro-sunflower seed pesto and toasted pine nuts
Deep, rich flavors with a memory of warmer times – shimmering green pesto in a balsamic braised portabello

BuckwheatBrownRiceGolden glazed potatoes with fennel seed and lemon pepper spinach
Simply delicious flavors of ginger, garlic, paprika and turmeric meld to glaze the potatoes

Chocolate-raspberry heart
Deep dark chocolate with juicy succulent raspberries melted in.

Price is $60 including tax. Pick up is Thurday February 13, 5-5:30pm at Hillel House, 120 Market St, Iowa City, or by appointment. Order below

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Pink rice with beets and sweetcorn9

Next Week’s Menu

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Tofu dijon with delicata squash.JPG; sesame-sunflower potato cakes 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

Garbanzo beans with roasted tomatoes and sweet corn; dilled mixed vegetables (carrot, celery root, cabbage, collards)Header

Next Week’s Menu

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Seitan and michigan baby carrots in lemon-dill sauce; brown rice and brussel sproutsWe’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.

Pinto beans with napa cabbage; yellow finn potatoes with rye and leeks

What’s Cooking at Four Square Meals

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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.